Recent Patents on Food, Nutrition & Agriculture

Bing-Huei Chen  
Department of Nutrition and Food Science
Fu Jen University
Taipei
Taiwan

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Recent Patents on Amylose-Flavor Inclusion Complex Nano Particles Preparation and their Application

Author(s): Tao Feng, Hai N. Zhuang, Zuo B. Xiao, Huai X. Tian.

Abstract:

Lipophilic and hydrophilic compounds that are solubilized in the form of nano-sized particles, or “nanoparticles”, can be used in pharmacology, in the production of food additives, cosmetics, and agriculture, as well as in pet foods and veterinary products, amongst other uses. This review focuses on nanoparticles and methods for the production of soluble nanoparticles and, in particular, inclusion complexes of water-insoluble lipophilic and water-soluble hydrophilic organic materials, especially flavor compounds. The host molecule is namely V-amylose or modified starch molecule, which could form a cavity to fix or secure guest molecules. Thus, the V-amylose molecular properties and the molecular inclusion complex formation mechanism is firstly introduced, then amylose-other ingredients inclusion complex preparation and application are listed, finally amylose-flavor molecular inclusion complex preparations and its application have been overviewed. Through this review, it is concluded that amylose-small chemical molecule inclusion complexes, especially amylose-flavor inclusion complexes have a marvelous application prospect and have great significance to develop the nano-product application field. This paper reviews the recent patents on amylose-flavor inclusion complex nano particles preparation and their application.

Keywords: Amylose, flavor, inclusion complex, nanoparticles, SEM micrograph, clarithromycin-starch, AMYLOSE-FATTY ACID, AMYLOSE-PALMITIC ACID, Nanoparticulate inclusion, pre-emulsification

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Article Details

VOLUME: 3
ISSUE: 3
Year: 2011
Page: [179 - 186]
Pages: 8
DOI: 10.2174/2212798411103030179
Price: $100