How nanoparticles could improve food safety?

A fresh inspirational protein stabilization technique has been developed by scientists and is been funded by Biotechnology and Biological Sciences Research Council (BBSRC) which lead to 30 percent more proteins being available as possible targets for drug development-releasing exciting possibilities in drug discovery.

In order to develop a new drug, one should understand the structure of protein, as it has an essential role to play, but till date, drug development is a slow process because of its instability. Dealing with protein is considered as a difficult task because of its instability under lab conditions. However, with the advent of nanoparticles, the researchers and scientists from Birmingham and Warwick University have shown a proper way to preserve membrane proteins intact, enabling detailed analysis of their structure and molecular function.

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Nanoparticles can not be used as food ingredients, however these can be used for developing food related applications., possible food related applications are microbe - resistant fabrics and non - biofouling surfaces, preparing silver nanoparticles by vaporizing metallic silver in presence of an inert gas and thereafter controlled condensing the particles in such a way to get the nanoparticles below 100 nm size. Study although is at primary stage, some very interesting clues has already been discovered about the nanosilver as an antimicrobial.

Nanoparticles can improve food saftey because of stability.

 Silver nanoparticles could improve the safety of the food, because silver is thought to have anti-microbial properties and impregnating other materials with silver nanoparticles is a practical way to exploit its germ-fighting properties. Silver nanoparticles are emerging as one of the fastest growing nanomaterials with wide applications.