Interfacial Rheology and Encapsulation Techniques for the Development of Functional Foods

用于功能食品开发的界面流变学和封装技术

• 批准号: RGPIN-2017-04466
• 负责人: Frostad, John
• 金额: $ 1.75万
• 依托单位: University of British Columbia
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2020
• 资助国家: 加拿大
• 起止时间: 2020-01-01 至 2021-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=711065
• 关键词: Interfacial; Rheology; Encapsulation; Techniques; Development

Imagine eating a delicious meal that contains all the calories and nutrients that your body needs, and leaves you feeling energetic and satisfied without a need or desire to eat again for 24, 48, or even 72 hours. While a "controlled-release" food product like this would not be intended to replace regular food, it could dramatically improve the quality of life for anyone who has difficulty eating regular meals due to physical or circumstantial limitations. This includes children and elderly people who have difficulty eating regularly, cancer patients, disaster victims, and people with restrictive work environments such as astronauts and military personnel. Producing this technology will be very challenging and will require significant advances in basic scientific knowledge as well as engineering tools. These advances will also need to span multiple fields of research such as physiology, psychology, physics, and engineering. In the future, interdisciplinary collaborations with other research groups will be necessary to achieve this goal. However, to begin, this research program will focus on establishing two smaller, but important building blocks to support this goal: 1. Fundamental understanding of the physics of emulsions and foams, which make up a significant portion of the final products or processing steps in producing food. 2. Techniques and materials for the encapsulation of nutraceutical ingredients into food products for enhancing the nutritional value. In both cases the research will involve three main activities: - Development of new analytical tools - Application of these tools to facilitate the development and validation of mathematical models - Creation of collaborations with companies to use these tools and models to aid in product formulation and development.

想象一下，吃一顿美味的饭菜，其中含有您身体所需的所有热量和营养，让您感到精力充沛和满足，并且在 24、48 甚至 72 小时内不需要或不想再吃东西。虽然像这样的“控释”食品无意取代常规食物，但它可以极大地改善因身体或环境限制而难以正常进餐的任何人的生活质量。这包括难以正常饮食的儿童和老年人、癌症患者、灾难受害者以及工作环境受限的人，例如宇航员和军人。 生产这项技术将非常具有挑战性，需要在基础科学知识和工程工具方面取得重大进展。这些进步还需要跨越生理学、心理学、物理学和工程学等多个研究领域。未来，为了实现这一目标，需要与其他研究小组进行跨学科合作。然而，首先，该研究计划将侧重于建立两个较小但重要的构建模块来支持这一目标： 1. 对乳液和泡沫的物理原理有基本的了解，它们构成了食品生产中最终产品或加工步骤的重要组成部分。 2. 将营养保健成分封装到食品中以提高营养价值的技术和材料。 在这两种情况下，研究将涉及三项主要活动： - 开发新的分析工具 - 应用这些工具促进数学模型的开发和验证 - 与公司建立合作，使用这些工具和模型来帮助产品制定和开发。