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

Manzocco L.
•
Mikkonen K. S.
•
Garcia-Gonzalez C. A.
2021
  • journal article

Periodico
FOOD STRUCTURE
Abstract
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.
DOI
10.1016/j.foostr.2021.100188
Archivio
http://hdl.handle.net/11390/1206195
info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85102124269
Diritti
open access
Soggetti
  • Active packaging

  • Aerogel

  • Delivery system

  • Nanostructure

  • Oleogel

Scopus© citazioni
15
La settimana scorsa
1
Data di acquisizione
Jun 14, 2022
Vedi dettagli
Visualizzazioni
4
Data di acquisizione
Apr 19, 2024
Vedi dettagli
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