Application of Real-time Characterization Technique, Quartz Crystal Microbalance with Dissipation, in Food Industry: Bioactive Encapsulation and Shelf Life Studies
Nanoscience Instruments is proud to host Dr. Alireza Abbaspourrad and Dr. Younas Dadmohammadi from Cornell University as they present some of their novel findings on bioactive incapsulation and self life studies in a free webinar on August 27th.
Abstract
Food ingredients and their in-matrix interactions significantly determining the quality (i.e., color and texture) and perception profile (i.e., taste, flavor, and aroma) of food. Food shelf life is another critical factor influencing both quality and perception. Therefore, to move away from the old-fashioned method, cook and look, and embrace a more sustainable approach, the ingredient formulation is a key step. In this vein, understanding the physical and biochemical characteristics of food ingredients at the molecular scale and mimicking real-time molecule-molecule and molecule-saliva interactions yield insights into efficient food formulation and enhanced perception profile in the oral cavity. To achieve this goal and advance our understanding of food ingredients and turn that knowledge into practical applications, cutting-edge technology such as Quartz Crystal Microbalance with Dissipation is employed. Using this information, we can develop new formulations for food products with a better understanding of how the ingredients will play a role in food quality and desired perception.
In this webinar, we will discuss a couple of food applications using QCM-D information targeting (i) the encapsulation of bioactive component, N-Acetyl-L-Cysteine, to mask its off-flavor and (ii) improving the shelf life stability of C‐phycocyanin (a natural blue colorant) in the beverage.
