Scientists create world's thinnest noodles, smaller than the wavelength of light!

Author: Shi Xiangqi and Li Chuanfu

At University College London, scientists have created the world's thinnest noodles, with a diameter of just 372 nanometers, which is much smaller than the diameter of a human hair and even thinner than the wavelength of some light waves. This technological breakthrough is not just about creating a new type of food, but also demonstrates the huge potential of nanofibers in medicine and industry.

The ultra-thin noodles are not meant to be cooked, but demonstrate the intersection of modern technology in food science and nanotechnology based on their unique physical properties. The nanofibers are made from starch, which is synthesized by green plants to store excess glucose. The fibers can be used in bandages to promote wound healing, as scaffolds for bone regeneration, and for drug delivery. However, the process of producing nanofibers is energy- and water-intensive because it relies on extracting and purifying starch from plant cells.

In search of a more environmentally friendly solution, researchers are working to create nanofibers directly from starch-rich raw materials, such as flour - the main ingredient of traditional pasta. Using electrospinning, the research team created pasta with a diameter of only 372 nanometers, which is narrower than the wavelength of some light waves. In this technique, filaments of flour and liquid are pulled through the tip of a needle under the influence of an electric charge.

The size of this ultra-fine pasta is only 1/200 of the diameter of a human hair, and its application prospects are exciting. Nanofibers can effectively promote cell growth and healing due to their extremely high specific surface area and good pore structure, so they have wide application potential in the medical field, especially in tissue engineering and wound healing. For example, when preparing bandages, using this nanofiber can improve its air permeability and water absorption, thereby better maintaining the wound environment and promoting healing.

This innovation not only breaks the previous record of the thinnest pasta by a thousand times, but also takes a big step forward in the field of materials science. By converting wheat flour into nanofibers, scientists have not only created the world's thinnest noodles, but also provided new possibilities for the application of nanotechnology in biomedicine and industry. With the deepening of research, the potential of nanofibers will be further explored, bringing more innovation and development opportunities to all walks of life.