Aerogels as porous structures for food applications: smart ingredients and novel packaging materials

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http://hdl.handle.net/10138/328315

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Manzocco , L , Mikkonen , K S & García-González , C A 2021 , ' Aerogels as porous structures for food applications: smart ingredients and novel packaging materials ' , Food structure , vol. 28 . https://doi.org/10.1016/j.foostr.2021.100188

Titel: Aerogels as porous structures for food applications: smart ingredients and novel packaging materials
Författare: Manzocco, Lara; Mikkonen, Kirsi S.; García-González, Carlos A.
Upphovmannens organisation: Department of Food and Nutrition
Food Materials Science Research Group
Helsinki Institute of Sustainability Science (HELSUS)
Datum: 2021-04-21
Språk: eng
Sidantal: 11
Tillhör serie: Food structure
ISSN: 2213-3291
DOI: https://doi.org/10.1016/j.foostr.2021.100188
Permanenta länken (URI): http://hdl.handle.net/10138/328315
Abstrakt: Aerogels are nanostructured materials with low density, high surface area (>150 m2/g) and open porosity (typically 95-99.99%). They are obtained by solvent removal from gels while preserving network structure. Hydrogels, organogels and even tissues can be optimal sources of aerogels with limitless customization of format and texture. Aerogels might be used for a range of advanced food applications: from smart ingredients controlling nutrient release to delivery systems for active compounds; from fat substitutes to novel biodegradable and intelligent food packaging materials. This review article summarizes recent developments of aerogels in food applications, analyzing research challenges and prospecting future markets.
Subject: 416 Food Science
Aerogels
food materials
packaging
Referentgranskad: Ja
Licens: cc_by
Användningsbegränsning: openAccess
Parallelpublicerad version: publishedVersion


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