From Science Daily:
Science Daily (Dec. 9, 2009) — Using a nanoparticle from corn, a Purdue University scientist has found a way to lengthen the shelf life of many food products and sustain their health benefits.
Yuan Yao, an assistant professor of food science, has successfully modified the phytoglycogen nanoparticle, a starchlike substance that makes up nearly 30 percent of the dry mass of some sweet corn. The modification allows the nanoparticle to attach to oils and emulsify them while also acting as a barrier to oxidation, which causes food to become rancid. His findings were published in the early online version of the Journal of Agricultural and Food Chemistry.
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