Yuan Yao from Purdue University found a way to lengthen the shelf life of food products and sustain their health benefits modifying phytoglycogen nanoparticle, a startlike substance in sweet corn. The modification allows the nanoparticle to attach to oils and emulsify them while also acting as a barrier to oxidation. Oxidation causes food to become stale, shortening their shelf lives. Oxidation also has a similar effect on cosmetics and nutritional supplements. Yao modified the surface of phytoglycogen nanoparticle to make it act as an emulsifier, creating phytoglycogen octenyl succinate. This creates a better defense from oxygen, free radical and metal ions, which cause lipid oxidation. He also found that a food-grade polypeptide, polylysine, can be added to the oil droplets to further aid in the protection from oxidation. Polylysine is much smaller than the nanoparticles and can fill the gaps between them. According to this study, by using the phytoglycogen octenyl succinate nanoparticle along with polylysine the oxidation time increased significantly, which in some cases doubled the shelf life of products.
Posted by Kaitlin Hayes
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