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Nanostructured Materials for Food Applications: Spectroscopy, Microscopy and Physical Properties

Nanotechnology deals with matter of atomic or molecular scale. Other factors that define the character of a nanoparticle are its physical and chemical properties, such as surface area, surface charge, hydrophobicity of the surface, thermal stability of the nanoparticle and its antimicrobial activity...

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Autores principales: Sharma, Shubham, Jaiswal, Swarna, Duffy, Brendan, Jaiswal, Amit K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6466241/
https://www.ncbi.nlm.nih.gov/pubmed/30893761
http://dx.doi.org/10.3390/bioengineering6010026
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author Sharma, Shubham
Jaiswal, Swarna
Duffy, Brendan
Jaiswal, Amit K.
author_facet Sharma, Shubham
Jaiswal, Swarna
Duffy, Brendan
Jaiswal, Amit K.
author_sort Sharma, Shubham
collection PubMed
description Nanotechnology deals with matter of atomic or molecular scale. Other factors that define the character of a nanoparticle are its physical and chemical properties, such as surface area, surface charge, hydrophobicity of the surface, thermal stability of the nanoparticle and its antimicrobial activity. A nanoparticle is usually characterized by using microscopic and spectroscopic techniques. Microscopic techniques are used to characterise the size, shape and location of the nanoparticle by producing an image of the individual nanoparticle. Several techniques, such as scanning electron microscopy (SEM), transmission electron microscopy/high resolution transmission electron microscopy (TEM/HRTEM), atomic force microscopy (AFM) and scanning tunnelling microscopy (STM) have been developed to observe and characterise the surface and structural properties of nanostructured material. Spectroscopic techniques are used to study the interaction of a nanoparticle with electromagnetic radiations as the function of wavelength, such as Raman spectroscopy, UV–Visible spectroscopy, attenuated total reflectance Fourier-transform infrared spectroscopy (ATR-FTIR), dynamic light scattering spectroscopy (DLS), Zeta potential spectroscopy, X-ray photoelectron spectroscopy (XPS) and X-ray photon correlation spectroscopy. Nanostructured materials have a wide application in the food industry as nanofood, nano-encapsulated probiotics, edible nano-coatings and in active and smart packaging.
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spelling pubmed-64662412019-04-19 Nanostructured Materials for Food Applications: Spectroscopy, Microscopy and Physical Properties Sharma, Shubham Jaiswal, Swarna Duffy, Brendan Jaiswal, Amit K. Bioengineering (Basel) Review Nanotechnology deals with matter of atomic or molecular scale. Other factors that define the character of a nanoparticle are its physical and chemical properties, such as surface area, surface charge, hydrophobicity of the surface, thermal stability of the nanoparticle and its antimicrobial activity. A nanoparticle is usually characterized by using microscopic and spectroscopic techniques. Microscopic techniques are used to characterise the size, shape and location of the nanoparticle by producing an image of the individual nanoparticle. Several techniques, such as scanning electron microscopy (SEM), transmission electron microscopy/high resolution transmission electron microscopy (TEM/HRTEM), atomic force microscopy (AFM) and scanning tunnelling microscopy (STM) have been developed to observe and characterise the surface and structural properties of nanostructured material. Spectroscopic techniques are used to study the interaction of a nanoparticle with electromagnetic radiations as the function of wavelength, such as Raman spectroscopy, UV–Visible spectroscopy, attenuated total reflectance Fourier-transform infrared spectroscopy (ATR-FTIR), dynamic light scattering spectroscopy (DLS), Zeta potential spectroscopy, X-ray photoelectron spectroscopy (XPS) and X-ray photon correlation spectroscopy. Nanostructured materials have a wide application in the food industry as nanofood, nano-encapsulated probiotics, edible nano-coatings and in active and smart packaging. MDPI 2019-03-19 /pmc/articles/PMC6466241/ /pubmed/30893761 http://dx.doi.org/10.3390/bioengineering6010026 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Sharma, Shubham
Jaiswal, Swarna
Duffy, Brendan
Jaiswal, Amit K.
Nanostructured Materials for Food Applications: Spectroscopy, Microscopy and Physical Properties
title Nanostructured Materials for Food Applications: Spectroscopy, Microscopy and Physical Properties
title_full Nanostructured Materials for Food Applications: Spectroscopy, Microscopy and Physical Properties
title_fullStr Nanostructured Materials for Food Applications: Spectroscopy, Microscopy and Physical Properties
title_full_unstemmed Nanostructured Materials for Food Applications: Spectroscopy, Microscopy and Physical Properties
title_short Nanostructured Materials for Food Applications: Spectroscopy, Microscopy and Physical Properties
title_sort nanostructured materials for food applications: spectroscopy, microscopy and physical properties
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6466241/
https://www.ncbi.nlm.nih.gov/pubmed/30893761
http://dx.doi.org/10.3390/bioengineering6010026
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