Nanoparticle Shown to Lengthen Shelf Life of Food

Scientist from Purdue University successfully modifies the phytoglycogen nanoparticle

Yuan Yao, an assistant professor of food science at Purdue, used a nanoparticle from corn to find an innovative way to protect food products from spoilage. The modification achieved by Professor Yao allows the nanoparticle to attach to oils and emulsify them, and at the same time act as a barrier to oxidation, which causes food to go bad. Possible market applications include extending the shelf life of food items, cosmetics, and nutritional supplements. Mr. Yao has filed a provisional patent for the technology.

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