APPLICATIONS OF NANOTECHNOLOGY IN

FOOD PROCESSING AND PACKAGING

Presented by: Shraddha Jaiswal

Department of Food Technology, School of Engineering and Technology, JNU Jaipur, Rajasthan (India)

1. INTRODUCTION2. NEED IN FOOD SECTOR3. NANOTECH IN FOOD4. NANOTECHNOLOGY APPLICATIONS IN FOOD

INDUSTRY5. APPLICATIONS:a) Nano encapsulationb) Nanoemulsionsc) Nanoparticles/active packagingd) Nanoclays in packaginge) Nanocomposites in packagingf) Nanosensors at the packaging and processing plantg) Nanosensors in plastic film packages/ Electronic tongue/

Intelligent packaging

CONTENTS

h) Nanosensors i) Nanofibresj) Color changing labelsk) Nanocochelates/ nanodropletsl) Nanofilms/ Nanolaminates

6) CONCLUSIONS7) REFERENCES

CONTENTS

Nanotechnology or “nanotech” focuses on the characterization, fabrication, and manipulation of biological and non-biological structures of matter

Refers to components at nano-scale with process or processes used in the manufacture and/or bio-fabrication of size less than 100 nanometers

A component of macro scale single and multidimensional products Structures on this scale have been shown to have unique and novel

functional properties

INTRODUCTION

Because of their ‘nanosize’, these materials exhibits exceptional feature to develop innovative products.

Applications right from advancements in trending technology to development of unconventional and never-thought-before products.

Research and development projects aim at amendments of the persisting molecular features at the atomic level.

Properties and possibilities of nanotechnology:a) high reactivityb) enhanced bioavailability and bioactivityc) adherence effects and surface effects of nanoparticles

INTRODUCTION

The estimated growth of world population from 6.7 billion in 2006 to 9.3 billion by 2050 directly implies the increased world food needs.

Advancements in food and agriculture sector ,thus, is a major concern guiding the research in the field of nanotechnology and its applications in both these major sectors.

Direct impact on production, growth, reception, processing and storage until its consumption.

Major areas are increased production of agricultural products, water treatment and decontamination and food processing, storage and biosecurity.

NEED IN FOOD SECTOR

1) Promising applications of nanotechnology in foods includes: Enhancement of activity and bioavailability of nutrients improvement of organoleptic features better consistency of food matrix new packaging development food traceability, safety and monitoring during transport and

storage new purification techniques and removal of unwanted substances to

reduce environmental side-effects

2) Forms a natural part of food processing and conventional foods.3) The advantages of being simple, cost-effective and environmental

friendly and contributing to the economy.

NANOTECH IN FOOD

The types of material produced at the nano scale can be in:a) one dimension (very thin coatings, nanoemulsions)b) two dimensions (nanowires, nanofibers or nanocapsules,biofilms) c) three dimensions (nanocarriers, nanoparticles such as very fine powder preparations)

NANOTECH IN FOOD

• Nanocapsules • Nanocochelates

• Nano crystals • Nano droplets

• Electrochemical nano sensors

• Nano films/clays• Fluorescent particles• Antimicrobial coats

• Nano sieves

• Nanosensors• Nano emulsions

• Nanotubes

• Nanosensors • Smart delivery system• Nanobiotech • Precision Farming

Production Processing

Supplements Packaging

NANOTECHNOLOGY APPLICATIONS IN FOOD INDUSTRY

APPLICATIONS

Usage:

Form:

Products:

Enhances taste and decrease level of uptake of fat, sugar, salt, emulsifiers, etc.; coatings to increase shelf life of the food product

Desired coatings over silica nanoparticles; nanostructured or nanosized particles of anatase titanium dioxide

Chocolate slim shake, mayonnaise;Unilever R&D to decrease the fat content of ice-cream from 15% to 1%;NutraLease Company Ltd. uses nano-sized self-assembled structured liquids (NSSL) technology.

Nanostructured /Nanotextured/ Nanocoating Particles

Nano encapsulation Usage:

Form:

Products:

Increases the bioavailability of nutrients and vitamins

liposomes and biopolymer based nanoencapsulated nutrients

Nestlé- encapsulated product of vitamin A and iron; Morocco- iron nanocapsules used for children and pregnant women to combat anemia and fatigue;George Weston Foods of Australia

Usage:

Form:

Products:

Reduces uptake of LDL; increase uptake of protein, edible vaccine and addition of vitamins, preservatives and bioactive peptides or probiotics to food

Nanoparticles of phytosterols, polylactic acids, polyethylene glycols

Canola Active Oil, produced by Shemen Industries;Nu- Mega Driphorm to fortify Australian bread

Nano encapsulation

Usage:

Form:

Products:

Enhances reaction efficiency at low dosage, interesterification, hydrogenation, fortification

Nano scale protein membranes ;Solid-lipid-Nanoparticles- encapsulated β carotene

Toffee, margarines, cheese, ice-creams;AQUANOVA- German supplier of liquid formulas markets these micelles as "NovaSol“; Further reasearch by Heinz, Kraft foods and Nestle

Nano emulsions

Usage:

Form:

Products:

For antimicrobial, antioxidants, anti-browning activity

Nano silver, Nano magnesium and Nano zinc oxide

SAFENANO- assess toxicological impact through its EUFP7 NanoSafePack project;

Nanoparticles/active packaging

Usage:

Form:

Products:

Prevents oxygen transfer and product destabilizing; anti UV resistant; thermal stability

Nitrure of nanotitanium, dioxide of titanium, oxides of nanozinc and nanomagnesium

“DuPont light stabilizer210” additive by DuPont; Beer, soft drink bottles; transparent plastic bottles; thermofoamed containers

Nanoclays in packaging

Usage:

Form:

Products:

To prevent carbon dioxide leakage through light plastic bottles

Nanoclay (montmorillonite), Bentonite

Carbonated drinks; ready-to-eat foods by U.S. Army; AMCOR International;

Nano composites in packaging

Usage:

Form:

Products:

Checks for the microbial load and spoilage causing organisms over the food been packed; food safety

lateral flow immunoassay device being developed by scientists at Wageningen;also studied at the Bioanalytical Microsystems and biosensors laboratory at Cornell University

GMO detection; early detection of illness (e.g., in cows)

Nanosensors at the packaging and processing

plant

Usage:

Form:

Products:

Auto detection of presence of odors from spoiled food; specific to organism; to trace temperature fluctuations; for food tracing, pathogen detection and preservation

Silicate/ silicon nanoparticles encrusted in polymeric matrix; Radio Frequency Identification (RFID)

Nano barcodes by United States company Oxonica Inc.;pSivida company with potential pSiNutria products;Bacteria in Meat, fish; fungi affecting fruits

Nanosensors in plastic film packages/ Electronic tongue/ Intelligent packaging

Usage:

Form:

Products:

Checks for pesticide residues and fortified substances in fruits and vegetables to maintain process parameters,

Carbon nanotubes, chemical nanosensors and nanobiosensors

Biacore’s fluidic chip technology to ensure consistent vitamin content in fortified foods, antibiotics in honey; SPR Biosensor;Glucose Biosensor

Nanosensors

Usage:

Form:

Products:

As catalysts, increased surface-to-mass ratio, increased kinetics, increase gelation; as viscosifying agents

Microemulsions inside a nanofibre composed of nanoparticles of SiO2

DNA microarray, microfluidics, Micro-electromechanical systems

Nanofibres

Usage:

Form:

Products:

Detect ripeness, fluctuations in temperature and period of storage, track either the internal or external conditions

Silver and gold nanoparticles; carbon nanotube as biosensor; carbon black nanoparticles 

ToxicGuard, RipeSense; Opel, which makes Opalfilm; Insignia Technologies; Georgia Tech in the U.S.

Color changing labels

Usage:

Form:

Products:

More specific delivery of nutrients to cells without affecting taste and color; Increasing bioavailability of product lycopene, beta-carotenes and phytosterols

Coiled nanoparticles, vitamin sprays

Further research for commercial products is going on

Nanocochelates/nanodroplets

Usage:

Form:

Products:

Develop edible films that protect food from gases, lipids moisture and maintain texture; to strength bioplastics; provide thermal insulation and corrosion protection in metal containers

Protein, polysaccharides and lipid polymer based nanolaminates; nano-biodegradable packaging.

Nansulate PT by Nansulate, Texas;Fruits, vegetables, chocolates, meat products, baked food, candies

Nanofilms/ Nanolaminates

The health implications of use of nanotechnology warrants attention of food regulations.

 The release of nanoparticles and nanotubes into the environment must be avoided.

 The EU regulations have recommended that for the introduction of new nanotechnology, specific safety standards and testing procedures are required. In US, nano food and packaging is regulated by USFDA, while organic chemicals are regulated by EPA.

In Australia, nanofood additives and ingredients are regulated by Food Standards Australia.

New Zealand follows FSANZ, under the Food Standards Code.

REGULATIONS

Helps to pay more attention on value addition through processing and nutrition sciences

To develop a newer and better technology that can be used for various processes and applications at both industrial as well as commercial levels with focus on food safety

Reduces the pressure on environment, increases efficiency in production systems and demands of the population

In addition to the technical and scientific advancements to food, regulatory considerations (safety/ toxicology and environmental impact), economics and consumer acceptance of nanotechnology will ultimately direct its contributions in food applications.

CONCLUSIONS

Silvestre, C.; Duraccio, D. & Cimmino, S. (2011). Food packaging based on polymer nanomaterials. Journal of Progress in Polymer Science, doi:10.1016/j.progpolymsci.2011.02.003

Yang, L.; Chakrabartty, S. & Alocilja, E. (2007). Fundamental building blocks for molecular biowire based forward error-correcting biosensors. Journal of Nanotechnology, Vol. 18, N. 42, pp. 1-6, ISSN 0957-4484

Sánchez-García, M. D.; López-Rubio, A. & Lagaron, J. M. (2010). Natural micro and nanobiocomposites with enhanced barrier properties and novel functionalities for food bio packaging applications. Trends in Food Science & Technology, Vol. 21, pp.528-536, ISSN 0167-7799

Heidenreich, B.; Pohlmann, C.; Sprinzi, M. & Gareis, M. (2010). Detection of Escherichia coli in meat with an electrochemical biochip. Journal of Food Protection, Vol. 73, No. 11, pp. 2025-2033, ISSN 0362-028X

McClements D.J., Decker E.A., 2000. Lipid oxidation in oil-in- water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. J. Food Sci. 65, 8,1270-1280

Acosta, E. (2009). Bioavailability of nanoparticles in nutrient and nutraceutical delivery. Current Opinion in Colloid & Interface Science, Vol. 14, pp. 3–15, ISSN 1359-0294.

Chen H., Weiss J., Shahidi F., 2006. Nanotechnology in nutraceuticals and functional foods. Food Technol. 60, 3, 30-36.

REFERENCES

THANK YOU…