Iranian Researchers Use Nanotechnology to Enhance Properties of Herbal Extracts
By achieving the formulation of 30 types of herbal extracts based on nanotechnology, the Iranian researchers of a knowledge-based company used the extracts in health and food products.
They found that some of the properties of these extracts have been improved by ten times compared to normal extracts.
“We are looking for the use of nanotechnology in the field of medicinal plants and natural flavorings,” Mehdi Ahmadi, the director of the company, said.
“In this line, we developed natural flavors using nanotechnology and we are trying to supply the market with the products.”
As nanoparticles are used in herbal extracts, some of the potential properties of extracts have been activated and some useful properties of the extracts have increased significantly, he explained.
“For instance, we found that antibacterial properties in one of these extracts improved by ten times,” he said.
“Reduction of the particles’ size to the nanoscale increases the penetration depth of the particles. Therefore, we formulated 30 types of herbal extracts,” Ahmadi noted.
The company is looking for using these nanostructures in industries. “Recently we introduced one of the formulations to the Veterinary Organization that could increase the shelf life of protein products.”
“The Veterinary Organization also introduced us to one of the packaging companies for protein products, and this formulation was tested as a pilot to increase the shelf life of packed beef, sheep, and chicken meat.”
After spraying the nanotechnology-based formulation containing herbal extract, the shelf life of the products increased from four days to six days.
For the time being, the researchers are looking to utilize this technology in the industry.
Ahmadi went on to say that the company has been negotiating with a food-producing company for the use of nanoparticle essences in flavored candy.
“We have also started cooperation with one of the toothpaste manufacturers to use the flavorings in the production of toothpaste.”
Ahmadi referred to increasing the shelf life and improving the quality of ketchup sauces as another program of the company.
“The technology of nanoparticle flavors based on medicinal plants has a great potential for use in various industries,” he concluded.
4155/g/Mohammad Jafari
