New Nanomaterial Combats Oxidation in Antioxidants

(ETH Zurich, June 17, 2013)

To protect molecules from oxidation, a new nanomaterial has been developed creating a substantially longer shelf life compared to other substances used in the past. Researchers under Yiannis Deligiannakis, a visiting professor at the Institute of Process Engineering, have modified a special nanoantioxidant making it more stable and easier to store than its conventional counterparts. This nanoantioxidant is bounded by a silicon dioxide nanoparticle and gallic acid. “Gallic acid is one of the molecules with the best antioxidant activity,” explains Georgios Sotiriou, a postdoc at the Institute of Process Engineering. However, like other antioxidants, gallic acid molecules eventually lose their effect, especially since they latch onto other gallic acid molecules and thus deactivate each other. By combining them with the silicon dioxide, however, the researchers were able to suppress this process. Additionally, the nanoantioxidant is temperature-resistant and could thus protect pasteurized food or polymers that are produced at high temperatures. The researchers have patented their product and are in the process of discussing the possibility of licensing specific industrial partners.