Anamika Pokharia

Introduction and application of nanotechnology in food

technology

Introduction Nanoscience and nanotechnology are manipulation of

materials at the atomic, molecular, and macromolecular scales.

Nanotechnology is the understanding and control of matter at dimensions of roughly 1 to 100 nanometers, where unique phenomena enable novel applications. Encompassing nanoscale science, engineering and technology, nanotechnology involves imaging, measuring, modeling, and manipulating matter at this length scale.

Nanosized particles are biologically more active as compared with larger-sized particles of the same chemistry due to greater surface area.

These emerging technologies have shown great potential in nutraceuticals and functional foods for delivering bioactive compounds in functional foods to improve human health.

Nanomaterials

Carbon-based

• Tubes, particles etc Nanocomposites

• 1 material in the nm Metals and alloys

• Particles/ catalysts

• Ag as antimicrobial Biological

• Protein, peptides, lipid

nanocontainers, DNA

templated circuits

Nano-polymers

• Linear

• Branched

• Dendrimers Nano-glasses

• Amorphous materials: SiO2 ITO

• Optical /photonics (LED)

Nano-ceramics

• Crystalline materials

Shape of nanomaterials

Nanomaterial can be of different shape•Nanoparticles

Nanospheres Nanocapsules

• Nanotubes

• Nanorods/nanofibers

Application matrix ofnanotechnology in food science

Source : Reproduced from Stroeve (2006)

Applications of nanotechnology in Food industry

The applications of nano-based technology in food industry may include

Nanoparticulate additive and nutrient delivery systems: e.g. micelles, liposomes, nanoemulsion, biopolymeric nanoparticles, and cubosomes.

Encapsulation

• Additive / nutrient

• Flavor / color

• Enzymes Structure control

• Texture

• Heterogeneous mixtures Emulsions Suspensions

Food Biosecurity: e.g. nanosensors Packaging Removal of Pathogen Nanotoxicity assay For the assessment of nanotoxicity,

several criteria may be consideredexposure assessment of nanoparticlestoxicology of nanoparticles ability to extrapolate nanoparticle toxicity using

existing toxicological databasesenvironmental and biological fate,

transport,persistence, and transformation of nanoparticles

recyclability and overall sustainability of nanomaterials

Food Safety

Nutrient/Additive delivery

Nutrition and Delivery of nanoparticle

Emulsions

Adapted from Yada (2006)

Vitamin E Emulsions(10 mg / 100 mL)

Adapted from Yada (2006)

Protein adsorption

Membrane separations

Food Biosecurity: Nanosensors Physical

Temperature pressure

Chemical O2 CO2 moisture toxins

Biological Enzyme activity microbial contamination

Imaging Tags

Biosensors - Immunosensors

Adapted form Chen 2006

Packaging

Silicon oxide clay Nanoclay with MXD6 Nylon

Removal of pathogens

Source : Reproduced from Chen 2006

Nanotechnologies for process control and quality assessment by…. Nanotechnologies will offer tremendous benefits not just

within food products (i.e., by providing new types of food structures) but also around food products (e.g., through improved process control and quality assessment) by Sensing Volatiles : Building an electronic nose: Such noses

are made up of silicon crystals or chips covered with a organic monolayer on which the receptors are bound, volatiles dock to the receptors causing a charge shift generates a signal in the silcon. Other applications are

Early detection of pests (e.g., early localization of pests in the greenhouse environment) which would help agricultural production.

Monitoring and control (e.g., direct measuring of specific stages of a process such as a baking). Measuring volatiles would be more accurate than measuring temperature and time, which is how baking is monitored now and how product quality is controlled.

Quality assurance (e.g., early warning in a refrigerated environment about whether the food is no longer safe to eat).

Detecting microorganisms: A nanotechnology-based lateral flow immunoassay device that can detect specific DNA . studies have shown that the assay can accurately detect genetically modified soy and separate out genetically modified soy from wild type DNA soy. This technology also include

Early detection of illness in cattles Traceability food safety (e.g., detecting the number of spoilage organisms

and predicting the shelf life of fresh fruit) quality control. Improving packaging and product information:

Nanotechnology based labels or stickers on packaging material could be used to detect pathogens and micro-organisms. Color-changing labels could also be used to detect ripeness.

Examples of nanotechnology researches, nanoproducts, and applications of nanotechnology in relation to the food industry

Food ProcessingInteractive foods and beverages give desired flavors and

colors by the addition of nanocapsules which burst at different microwave frequencies (ETC Group, 2005b).

The Israel National Nanotechnology Initiative in collaboration with the U.S. National Nanotechnology Initiative has explored the applications of nanotechnology in-• water purification• treatment focusing on the areas such as membranes

and membrane processes• biofouling and disinfection,• contaminants removal (INNI,2006)

Development of nano-scale formulations of different traditional herbal plants by reducing the herbs to nanoscale powder or emulsion (ElAmin, 2005b)

Micronization of ganoderma spore to ultrafine powder by top-down approach, resulting in the rupture of cell walls and release of potential active ingredients (Liu, Wang, & Yuan, 2005)

Frying oil refining catalytic device (made of nanoceramic material) inhibits thermal polymerization of frying oil and reduce off-odors (OilFresh, 2005)

Micrometres long stiff hollow nanotubes made of milk protein by self-assembly have potential to be used as novel ingredients for viscosifying, gelation, nanoencapsulation, and controlled release purposes (Graveland-Bikkera & de Kruifa, 2006)

PackagingAdding nanocomposites or nanoparticles (e.g. silver,

titanium dioxide, silicon dioxide, and nano-clay) into packaging materials to ensure better protection of foods by modifying the permeation behavior of foils, deodorizing, increasing barrier properties, blocking ultraviolet light, improving mechanical and heat-resistance properties, and developing antimicrobial and antifungal surfaces (ElAmin, 2005a;Fletcher, 2006a; IFST, 2006; Roach, 2006a).

Nylon nanocomposites providing barriers to oxygen and carbon dioxide flow have been used in food packaging (i.e. multi-layer PET bottles for beer and other alcoholic beverages) to keep freshness and block out smells (Sherman, 2005).

Neutraceutical delivery Nanotechnology renders hydrophilic substances fat

soluble and lipophilic ones water soluble, allowing nanoparticles of some functional ingredients (e.g. carotenoids, phytosterols, and antioxidants) to be dispersed in water or fruit drinks to improve their bioavailability (Chen et al., 2006; IFST, 2006).

Minute micelles (nanocapsules) are used as carriers for essential oils, flavor, antioxidant, coenzyme Q10, and vitamins, minerals, and phytochemicals to improve their bioavailability (ElAmin, 2006a; Fletcher, 2006b Pitman & Halliday, 2006).

Encapsulating the nanoparticles of active ingredients (e.g. polyphenols, minerals, and micronutrients) to protect them from oxidation and getting to the taste receptor site, thus to reduce their undesirable offtastes in the finished application (Heller, 2006).

Food industry application of liposomal nanovesicles for the encapsulation and delivery of nutrients and functional ingredients such as proteins, enzymes, flavors, and antimicrobial compounds (Wen, DeCory, Borejsza-Wysocki, & Durst, 2006).

Whey protein nanospheres (40 nm), which are internalized by cells and degraded therein to release the nutraceutical compounds, can be used as carriers for oral administration of nutraceutical agents to improve their bioavailability (Chen et al., 2006).

Safety and sensing Protein-coated nanocantilever, naturally vibrating at a

specific frequency, is a new class of ultra-small silicon sensors for the quick detection of viruses, bacteria and other pathogens. When contaminants land on the devices, the slight mass changes can cause the nanocantilever to vibrate at a different frequency and be quickly detected (ElAmin, 2006b).

Development of synthetic tree-shaped DNA being tagged with color-coded probes, as a nanobarcode device, enables the identification of food pathogens (Li et al., 2004).

A miniature portable microbiodetector was developed using different nanowires, specific pathogen antibodies, and fluorescent antibodies for the simultaneous detection of toxins, pathogens, and chemicals in foodstuffs (Roach, 2006b).

Silver nanoparticles have been incorporated into different products from bandages to refrigerators for suppressing the spread of bacteria and other microbes (Nanosilver, 2004).

Advantages of nanotechnology

Nanotechnology offers some exciting potential benefits for the quality and safety of our foods.

CONTAMINATION SENSOR: Flash a light to reveal the presence of E. coli bacteria.

ANTIMICROBIAL PACKAGING: Edible food films made with cinnamon or oregano oil, or nano particles of zinc, calcium other materials that kill bacteria.

IMPROVED FOOD STORAGE: Nano-enhanced barrier keeps oxygen-sensitive foods fresher.

ENHANCED NUTRIENT DELIVERY: Nano-encapsulating improves solubility of vitamins, antioxidants, healthy omega oils and other ‘nutraceuticals’.

GREEN PACKAGING: Nano-fibers made from lobster shells or organic corn are both antimicrobial and biodegradable.

PESTICIDE REDUCTION: A cloth saturated with nano fibers slowly releases pesticides, eliminating need for additional spraying and reducing chemical leakage into the water supply.

TRACKING, TRACING; BRAND PROTECTION: Nanobarcodes can be created to tag individual products and trace outbreaks.

TEXTURE: Food spreadability and stability improve with nano-sized crystals and lipids for better low-fat foods.

FLAVOR: Trick the tongue with bitter blockers or sweet and salty enhancers.

BACTERIA IDENTIFICATION AND ELIMINATION: Nano carbohydrate particles bind with bacteria so they can be detected and eliminated.

Safety problems and potential risk of nanotechnology

Can cause respiratory problems as nanoparticles of 50 and 70 nm can enter cells and lungs, respectively, while those of 30 nm can even pass through the blood and brain barriers.

Inhalation of highly insoluble titanium dioxide nanoparticles (~20 nm) of low intrinsic toxicity resulted in significantly increased pulmonary inflammatory responses.

Intracellular damage of cells by forming free radical. By diffusions of nanoparticles from lungs to

surrounding blood vessel system results in cardiovascular diseases.

High dose of aggregated nanotubes and the residual metal impurities accounted for the artificial toxicity.

Emulsions

Safety and Regulations

Safety concerns are Nanoparticles absorption in the body Ingestion Skin Inhalation

Nanofood Market•About 200 companies doing nano research in USA.