Structural Design Principles for Improved Food Performance: Nanolaminated Biopolymer Structures in Foods

The bulk physicochemical, sensory and physiological attributes of most foods are determined by the characteristics, interactions and structural organization of the various ingredients they contain. Biopolymers are important functional ingredients in many foods, contributing to their overall texture, stability, appearance, flavor and nutritional quality. An improved understanding of the molecular and physicochemical basis of biopolymer functionality in foods can lead to the design of improved or novel functional attributes into foods. This chapter describes how nanolaminated layers can be formed from food biopolymers, and highlights their potential applications within the food industry. Electrostatic layer-bylayer (LbL) deposition of charged biopolymers can be used to form nano-structured interfacial layers with specific properties, e.g., charge, thickness, porosity, permeability, responsiveness. These layers may be formed around macroscopic, microscopic or nanoscopic materials, and are therefore applicable to a wide range of food categories. Systematic manipulation of interfacial properties can be used to create materials with novel functional attributes, e.g., improved stability to environmental stresses or controlled release characteristics. The potential of this technique is highlighted using recent studies on the formation of nanolaminated coatings on microscopic lipid droplets and macroscopic hydrogel surfaces.