Atıf İçin Kopyala
Gültekin Subaşı B., Xiao J., Çapanoğlu Güven E.
eFood, cilt.2, sa.6, ss.279-287, 2021 (Scopus)
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Yayın Türü:
Makale / Derleme
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Cilt numarası:
2
Sayı:
6
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Basım Tarihi:
2021
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Doi Numarası:
10.53365/efood.k/146162
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Dergi Adı:
eFood
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Derginin Tarandığı İndeksler:
Scopus
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Sayfa Sayıları:
ss.279-287
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Sivas Cumhuriyet Üniversitesi Adresli:
Evet
Özet
Janus surfaces present technological opportunities both for research and industry in which different chemical, physical and/or structural components need to coexist for a single purpose such as chemistry, textile and material science. Varying inorganic and organic (polymer-based) materials are conventionally used however, utilizing nature-derived polymers to fabricate Janus structures is a recent and attractive trend which makes them more applicable for bio-based treatments with environmental concerns. Particularly, promising applications of Janus structures as being surfactants, drug delivery and micro/nano encapsulation vehicles for biomedical purposes successfully forward the interest on Janus concept to the food related practices. Producing Janus structures from nature-derived and food grade polymers such as alginate, cellulose, chitosan, lipid nanocrystals, zein and some plant-proteins and their usage stronger emulsions with higher stabilities, biosensing or antimicrobial practices as well as bioactive delivery and release control might be considered as a new era for food processing industry.