Food preservation by nanostructures-water interactions control

Abstract

Understanding structure–function properties in food systems has led to possibilities of food preservation by managing product structural features so that water and nutriments are subjected to various levels of physical immobilization, thus reducing reactivity and allowing a better control of product stability. In this chapter it is noted that to achieve this, it is necessary to induce in the solid matrix of the product the formation of micro–nano cavities, fissures, and pores into which water and other substances will strongly (and tightly) bound. Important thermodynamic characteristics of the system control this reduction in mobility and entropy control of food matrix-liquid is aimed to achieve the task. Also, principles and practical applications of such processes are discussed as well as structural features-appraisal methodologies.