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RISS 인기검색어
- 검색키워드
- 저자 : ( Prabhat Kumar Mandal ) (검색결과 6 건)
- 무료
- 기관 내 무료
- 유료
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Application of Nanotechnology in Food Packaging: An Overview
Prabhat Kumar Mandal,이치호,K. Choi,민상기 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.4
Nanotechnology is the engineering of functional systems at the molecular scale. It has the potential to revolutionize the global food system. Novel agricultural and food security systems, disease treatment delivery methods, and molecular and cellular biology sensors for pathogen detection, environmental protection, and education of the public and the future workforce are examples of the possible important impact of nano-technology on the science and engineering of agriculture and food systems. Nanotechnology allows designers to alter the structure of packaging materials on a molecular scale, to give the materials desired properties. Simple traditional “packaging” is being replaced with multi-functional intelligent packaging to improve food quality with the application of nanotechnology. With a different nanostructure, plastics can have improved gas/water vapor permeability to fit the requirements for the preservation of fruits, vegetables, beverages, and other foods. By adding nanoparticles, it is possible to produce bottles and packages with lighter resistance, stronger mechanical and thermal properties, and less gas absorption. These properties can significantly increase the shelf life, efficiently preserve the flavor and color, and facilitate the transport of food. Furthermore, nanostructured film can effectively prevent the invasion of bacteria and microorganisms in food and thus ensure food safety. With embedded nanosensors in packaging, consumers will be able to “read” the list of ingredients of various food items. Sensors can issue an alarm against food spoilage or provide precise nutritional information on food contents. Nanotechnology is expected to change the entire packaging industry. Self-assembly will reduce fabrication costs and infrastructure, and more flexible packaging methods will provide consumers with fresher and more customized products. Nanotechnology is the engineering of functional systems at the molecular scale. It has the potential to revolutionize the global food system. Novel agricultural and food security systems, disease treatment delivery methods, and molecular and cellular biology sensors for pathogen detection, environmental protection, and education of the public and the future workforce are examples of the possible important impact of nano-technology on the science and engineering of agriculture and food systems. Nanotechnology allows designers to alter the structure of packaging materials on a molecular scale, to give the materials desired properties. Simple traditional “packaging” is being replaced with multi-functional intelligent packaging to improve food quality with the application of nanotechnology. With a different nanostructure, plastics can have improved gas/water vapor permeability to fit the requirements for the preservation of fruits, vegetables, beverages, and other foods. By adding nanoparticles, it is possible to produce bottles and packages with lighter resistance, stronger mechanical and thermal properties, and less gas absorption. These properties can significantly increase the shelf life, efficiently preserve the flavor and color, and facilitate the transport of food. Furthermore, nanostructured film can effectively prevent the invasion of bacteria and microorganisms in food and thus ensure food safety. With embedded nanosensors in packaging, consumers will be able to “read” the list of ingredients of various food items. Sensors can issue an alarm against food spoilage or provide precise nutritional information on food contents. Nanotechnology is expected to change the entire packaging industry. Self-assembly will reduce fabrication costs and infrastructure, and more flexible packaging methods will provide consumers with fresher and more customized products.
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Kim, Jin-Gyu,Mandal, Prabhat Kumar,Choi, Kang-Duk,Pyun, Chang-Won,Hong, Go-Eun,Lee, Chi-Ho Association of Food ScientistsTechnologists, India 2014 Journal of food science and technology Vol.51 No.4
<P>This study was designed to investigate the effects of turmeric powder and processed sulphur on the weight gain, body fat deposition and lipid profile of serum and liver in Wistar rats. Twenty-five rats of 6?weeks old were divided into five groups with 5 rats in each group. Each group was fed different diets as follows I. common diet (CON); II. high fat diet (HFD); III. 10% turmeric powder with HFD (T); IV. 10% turmeric powder and 0.19% processed sulphur with HFD (TS); and V. 0.38% processed sulphur with HFD (S). The experimental feeding was continued for 6?weeks. The body weight gain and feed efficiency ratio (FER) in the T and TS group rats were significantly (p?<?0.05) lower than that of the HFD group rats. The retroperitoneal fat weights in the rats belong to T, TS and S groups were lower than that of the HFD group rats and the TS group had significant (p?<?0.05) reduction in retroperitoneal fat compared to the HFD group rats. The epididymal fat weights in rats of the T, TS and S groups also showed a lowering tendency compared to that of the HFD group rats. The hepatic total lipid levels in the T and TS group rats were significantly (p?<?0.05) lower than that of the HFD group rats. The hepatic triglyceride level in the rats of TS group was significantly (p?<?0.05) lower than that of the HFD group rats. The serum total cholesterol, high-density lipoprotein (HDL) and low density lipoprotein (LDL) associated cholesterol contents in rats of the T and TS group were significantly (p?<?0.05) higher than that of the HFD group rats, however, there was no significant difference in serum triglyceride. The results suggest that turmeric powder along with sulphur can reduce the weight gain, body fat deposition and improve serum and liver lipid profile in rats fed with a high fat diet.</P>
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Kim, Il-Suk,Jin, Sang-Keun,Mandal, Prabhat Kumar,Kang, Suk-Nam Association of Food ScientistsTechnologists, India 2011 Journal of food science and technology Vol.48 No.5
<P>Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p?<?0.05). The pH values of T2 and T3 were significantly (p?<?0.05) lower than the others, whereas, water holding capacity of T2 and T3 was significantly (p?<?0.05) higher. Thiobarbituric acid reactive substances, cohesiveness and springiness values of treated groups were significantly (p?<?0.05) lower than those of control samples, however, hardness values of sausages with tomato powder were significantly (p?<?0.05) higher. The scores of overall acceptability in tested groups were significantly (p?<?0.05) higher than those of control samples after 30?days of storage. The low fat pork sausage with tomato powder up to 1.5% was found to be well acceptable up to 30?days at refrigerated storage. This new product will have special value due to the functional additive lycopene in tomato powder.</P>
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이미연,홍고은,Heping Zhang,양철영,한규호,Prabhat Kumar Mandal,이치호 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2
The best starter culture for fermented black soymilk was determined. Black soymilk was fermented using Lactobacillus acidophilus ATCC 4356 (LA), Lactobacillus plantarum P8 (LP), and Streptococcus thermophilus S10 (ST). An ST single culture exhibited higher β-glucosidase activities than LAST (LA:ST=1:1, v/v), LPST (LP:ST=1:1, v/v), and LALPST (LA:LP:ST= 1:1:1, v/v) mixed cultures. The pH of fermented black soymilk was significantly (p<0.05) decreased during fermentation due to an increase in lactic acid formed by lactic acid bacteria. The β-glucosidase activity of the ST single culture was significantly (p<0.05) higher than for mixed cultures. Black soymilk fermented with ST alone showed significantly (p<0.05) more bioconversion of the isoflavone glycoside to aglycone, compared with controls. Black soymilk fermented with ST resulted in the best antioxidant effect. The ST single culture was best for production of health functional fermented black soymilk.
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