Potential use of Janus structures in food applications

Busra Gultekin Subasi, Jianbo Xiao, Esra Capanogluo*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

4 Citations (Scopus)

Abstract

Janus surfaces present technological opportunities both for research and industry in which different chemical, physical and/or structural components need to coexist for a single purpose such as chemistry, textile and material science. Varying inorganic and organic (polymer-based) materials are conventionally used however, utilizing nature-derived polymers to fabricate Janus structures is a recent and attractive trend which makes them more applicable for bio-based treatments with environmental concerns. Particularly, promising applications of Janus structures as being surfactants, drug delivery and micro/nano encapsulation vehicles for biomedical purposes successfully forward the interest on Janus concept to the food related practices. Producing Janus structures from nature-derived and food grade polymers such as alginate, cellulose, chitosan, lipid nanocrystals, zein and some plant-proteins and their usage stronger emulsions with higher stabilities, biosensing or antimicrobial practices as well as bioactive delivery and release control might be considered as a new era for food processing industry.

Original languageEnglish
Pages (from-to)279-287
Number of pages9
JournaleFood
Volume2
Issue number6
DOIs
Publication statusPublished - Dec 2021

Bibliographical note

Publisher Copyright:
© 2021 The Authors. eFood published by John Wiley & Sons Australia, Ltd on behalf of International Association of Dietetic Nutrition and Safety.

Keywords

  • food grade biopolymers
  • food grade Janus applications
  • functional foods
  • Janus structure
  • nature derived polymers

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