Leveraging cutting-edge technologies, food is being reimagined to enhance health and sustainability. Leading this innovation is Dr Minaxi Sharma, Assistant Professor of Smart Food at the University of Nottingham Ningbo China (UNNC) and a top 2% global scientist, who develops functional health solutions using everyday foods.
One notable example is the curcumin-infused ice cream developed by Dr Sharma. Curcumin, a bioactive compound found in the rhizome of the turmeric plant, has been scientifically proven to possess antioxidant, antibacterial, anti-inflammatory, and anticancer properties, as well as the ability to lower blood glucose levels. Despite these benefits, its unpleasant taste and low bioavailability have limited its practical application.
To address these challenges, Dr Sharma developed an innovative method using nanotechnology to encapsulate curcumin in hydrogel beads to enhance its stability and absorption. These beads are precisely incorporated into the ice cream’s structure, achieving a 93.7% encapsulation rate. This ensures the active ingredients remain effective, offering potential benefits for managing conditions such as obesity, diabetes, and even cancer prevention.
During the research and development process, Dr Sharma also paid close attention to the issue of waste in the modern food supply chain. She extracted betalains from discarded beetroot pomace and incorporated them into ice cream as a natural colorant through microencapsulation technology. This innovation not only enhances the aesthetic appeal and delivers a novel taste experience, but also presents a potential new dietary intervention for addressing health issues such as cardiovascular diseases, owing to the antihypertensive and antioxidant properties of betalains.
Another product, fish oil and garlic oil bread, uses encapsulation to eliminate the characteristic fishy taste of fish oil, making it easier for consumers to benefit from heart-healthy unsaturated fatty acids.
"I’m a food scientist, so I believe in integrating the food science and cutting-edge technologies to develop next-generation smart and functional foods that truly benefit human health," said Dr Sharma. As these technologies advance, the risk of chronic diseases will decline, and food waste will diminish. By providing "delicious, healthy, and nutritious food" to society, her research paves the way for a healthy future in which food supports both human and environmental health, contributing sustainably to a circular bioeconomy.
Published on 06 May 2025