nanotechnology in halal · pdf file... food which has been cultivated, produced, processed or...

NANOTECHNOLOGY IN HALAL INDUSTRY A NEW FRONTIER IN TECHNOLOGY

FOR FOOD & AGRICULTURE INDUSTRY

Combinatorial Technology & CatalysisDirector

Nanotechnology & Catalysis Research Centre,“NANOCEN

Universiti Malaya, Malaysia<[email protected]>

PROF DR SHARIFAH BEE ABD HAMID

ForWORLD HALAL RESEARCH SUMMIT 6 – 7 April 2011

“ Catalyst for Growth in the Halal Industry ”

Generated by Foxit PDF Creator © Foxit Softwarehttp://www.foxitsoftware.com For evaluation only.

“The term „nanofood‟ describes food which has been cultivated, produced, processed or packaged using nanotechnology techniques or tools, or to which manufactured nanomaterials have been added”Source: Joseph and Morrison (2006)

“ ability to work at the atomic, molecular and even sub-molecular levels in order to create and use material structures, devices and systems with new properties and functions”Source: National Science Foundation, USA

NANOTECHNOLOGY

NANOFOOD


NANOSTRUCTURED MATERIAL

ENCAPSULATION & DELIVERY SYSTEM


FOOD QUALITY MONITORING

Quality Assurance:• Consumers demand safe, free from contaminants & wholesome food,

authentic, fresh;• Compliance to Government regulations to ensure Food Safety & Feed Hygiene

TESTINGS•Food Labeling •Heavy Metals•Microbiological•Alcohols•Pesticides & herbicides

<[email protected]>


Why Food SpoilsDefinition: Disagreeable change in a food normal state. Such changes can be detected by smell, taste, touch, or sight.

(microorganism, enzymes, oxygen)


Applications

EnvironmentalFood & Health

AgricultureMedical diagnosis

Recognition principle Transducing mechanism

LuminescenceAbsorptionPolarizationFluorescence

ConductometricAmperometricPotentiometric Ion-sensitive

Acoustic waveMicrobalanceResonant

AntibodiesEnzyme

OrganelleVitamins

pHImmunological

analytesCell or tissue

Volatile gases & vapors ions

Nanosensor

DNAAntibody/antigen

Molecular recognitionEnzymaticBiomimetic

OpticalMass

ElectrochemicalPiezoelectric

Thermal


Printed Indicators

Printable oxygen indicator•Inkjet printable on plastic•Low cost•Indicator "formed" at the point of packaging •Visual colour change or measurable change in code•"Used by“ indicator at home after opening the package back

( Heilmann et al. (2004) WO2004094262 )

O2 + TiO2


CHEMICAL SENSOR: Electronic nose


Freshness IndicatorsRF-readablespoilage sensor for poultry Response vs. storage time

nanolayer of Ag on an opaque carrier reacts with H2S

( Smolander et al. (2003) WO2003044521 )( Smolander et al. (2004) WO2004102185 )


CHALLENGES IN FOOD WITH PRESENCE OF BACTERIA

SCENARIOS

Millions of people become ill due to food pathogen annually, and many suffer chronic complications and may even lead to death.

Bacteria Est Annual cases

Est Annual Hospitalizations

Est Annual Deaths

Infectious Dose (CFU)

Campyllobacter spp. 1,963,141 10,539 99 400 to 106

Salmonella 1,342,532 16,102 556 104 to 107

Staphylococcus 185,060 1,753 2 > 106

E coli (all types) 173,107 2,785 78 101 to 102

Clostridium perfringens

248,520 41 7 > 108

Listeria monocytogenes

2,493 2,298 499 400 to 103

Source: Economic Research Services, USDA


Vision of Direct Bacterial Detection

Sprinkle sensors onto the tomato, wait 1 minute for binding to occur.

Measure wirelessly and simultaneously thesensors. Less than 1 minute.

undetectable amount of Salmonella- control and measurement show same resonance frequency

positive Salmonella Contamination- peaks appear below control

Retrieve sensor

1 2

34

( Li, S. et al. 2010. Detection & Food Safety Center, Auburn University )


(Steve Tung, University of Arkansas)

E-COLI BACTERIA IDENTIFICATION


(a) Au/Si nanorod fabrication; (b) dye immobilization onto the Si nanorods; (c) antibody conjugation onto the Au tip;(d) Salmonella detection via the antibody–antigen rxn

Salmonella detection by bio-functionalized Au/Si nanorods.

(Fu etal, 2008)


Nano Sensors for Grain Storage

Pressure Sensor

Acoustic Sensors

Odour Sensor

Temperature Sensor

Carbon dioxide Sensor

Humidity and Dust SensorGrain Bin


The purpose of food packaging is to increase food shelf life by avoiding•spoilage, •bacteria, or •the loss of food nutrient.

Nanotechnology offers higher hopes in food packaging by promising •longer shelf life, •safer packaging, •better traceability of food products, and healthier food.


FOOD PACKAGING: NANO-enabled food contact material (FCM)

• Nanoparticle reinforced materials composites

Polymer [PA, Nylons, PS, PU, PET] composites + nanoclay

• Polymer composites with nano-metals or nano-oxides

Coating containing nano-particles

Antimicrobiol nano-emulsions (e.g. nanomicelle-based products containing glycerine & removes pesticides residues, and oil/dirt from cutlery)

• Coating containing Nanoparticles

Product: Kitchenware, cutting boards, teapots, etc.

Lightweight but strong

•Prolonged shelf-life of package foodstuff, restricts permeation of gases.

Antimicrobial action, abrasion resistance, UV absorption, and strength.

Active packaging (absorb O2 to keep food fresh)

UV absorbers to prevent UV degradation in plastics

•Low risk to consumers attributable to the fixed or embedded of ENM in plastic polymer

Low Cost

Communication with consumers as a marketing tool

Nano-Particles Benefits

• Used to create antimicrobial, scratch resistant, anti-reflective, or corrosion resistant surfaces.


• Active (Intelligent) Packaging,

• Modified atmosphere packaging,

• Edible film and

• Edible coating(Source: Han, 2005)

• EDIBLE FILM : assemble of multilayered edible films or

coating (Jochen et al,2006)

• EDIBLE COATING : Coating and object with multilayer (Jochen et al,2006)


Intelligent packaging

• Intelligent ,smart and active packaging system produced by nanotechnology be able to repair the tears and leakage

• Respond to environmental conditions change in moisture and temperature


Time Temperature Indicator(TTI)


Reinforcement of (Bio-) Polymer Based Packaging Materials- Nanoclay Composites

Inert Monolayers Protein Carbohydrates

Clayor syntheticpolymers

• Torturous Path• Reduced O2

and H2Otransmission

• Microwaveable• Increased

mechanicalstrength

Microphase separated IntercalatedExfoliated

Already commercialized (Weiss, J., 2007)


Barrier PropertiesInorganic substances (e.g.nanoclay) can be used tointroduce oxygen barrierproperties to fibre-basedMaterials

Biomolecules (carbohydrates,proteins) goodoxygen barrierproperties in low RH

Improved performance withbiomolecules with tailorednanostructures

(Forssell et al (2002) Carboh Polymers, 47: 125129)(Partanen et al (2004) Carboh Polymers, 56: 147155)


(A) Schematic showing exploded view of typical antimicrobial coating nanopackaging film; (B) antimicrobial active packaging microorganisms hydrolyses starch based particles causing release of the antimicrobial lysozyme resulting in inhibitors of microbial growth

(Suresh and Digvir,2010)Nanotechnology in Food Industries: An Opportunities

NANOPACKAGING: Antimicrobial Coating


NANODELIVERY SYSTEMS BASED ON ENCAPSULATION TECHNOLOGY

Used to develop delivery systems for additives and supplements using carrier systems:

•Micelles

•Liposomes

•Bio-Polymer

Example

Vegetable oil enriched in vitamins, minerals, phytochemicals.

Slimming product based on cocoa nanocluster

Hydrolysed milk protein in Infant Formula –lactalbumin, a nutrient, supplement & pharmaceuticals.

• Preserving the ingredients and additives during processing & storage

• Masking unpleasant tastes and flavours

• Controlling the release of additives

• Better dispersion of water-insoluble food ingredients and additives

• Improve uptake of the encapsulated nutrients and supplements

Nano-EncapsulationBenefits


Solid-Lipid Nanoparticles

Composite Nanofibers

Colloidosomes

Double Layered Liposome

Nanolaminates

Next Generation Nano-Encapsulation Systems

(Weiss, J., 2007)


Mechanism of Encapsulation-Controlled Release

Microsphere

Active ingredient

Nanosphere

( source: Adi Shefer, Salvona Technologies Inc.)

Nanoencapsulation- a technology of packaging solids, liquids or gaseous materials in miniature, sealed capsules that can release their contents at controlled rates under specific conditions (Desai and Park, 2005).


Incorporation of insulin by "co-precipitation" into CaCO3 microparticles. After polyelectrolyte (PE) multilayer coating the carbonate-cores are dissolved by EDTA treatment:

pH-Triggered Release of Encapsulated Insulin

PE multilayers

CaCO3 particles

dissolution1 M CaCl2 +

1 M Na2CO3

+

1 mg/ml insulin

CaCO3 particles with incorporated

insulin of up to 100mg of insulin

per 1 g of particles

PE Layer-by-layer coating: Use of

biocompaticle or biodegradable polymers. Shell

thickness 10-50nm

CaCO3 particles dissolution, insulin remains. PE shell provides defined insulin release.

(GMD BIO Advance Inc.)


pH-Triggered for the Release of BIOACTIVE & NUTRACEUTICALS MOLECULES

- nanocapsules with tuna fish oil

- nanocapsules break only in the stomach

Source: Tip Top Bakery

‘Tip-Top Up’ - Omega 3 Bread Canola Active Oil

Source: Shemen Industries

- nanoencapsulation of fortified phytosterols

- reduce cholesterol intake by 14%

Some Bio-active & Nutraceuticals molecules :Lactobacillus, alpha-lactalbumin, Flavanoids, Phenolic compounds, Vitamines (A,B+, C, E, etc), CoQ10, Omega-3, Lycopenes, Linoleic acid, Isoflavones,


Temperature-Triggered Release of Encapsulated TOM YUM Cube

lemongrass oil bergamot oil


Nanostructures & NanoParticles in Food

• NanoEmulsion

• Emulsion Bilayers

• Double or Multiple Emulsions

• Surfactant

• Micelles

• Reverse Micelles

The size & structure of FOOD influence the functionality of foods by providing

•Reduced Quantity

•New Taste

•Improved Textures

•Consistency

•Stability of Emulsions

Type of Nanotextures Benefits

E.g. Low salt, Creamy but Low Fat, hence healthier option to consumers. Spreads, Mayonnaise, Yoghurt, Cream, Ice creams, etc


Fibers

Nanoemulsions

Particles

Liposomes

Microemulsions

Nanotech Ingredient Technologies

(Weiss, J., 2007)


Enzymatic Structure Modification

Na caseinate

Potential enzymes•Transferases (Tgase)•Oxidative enzymes (laccase, peroxidase etc.)

Potential enzymes•Transferases (Tgase)•Oxidative enzymes (laccase, peroxidase etc.)

( Lantto et al. (2005) J.Agric. Food Chem. 53:92319237 )( Autio et al. (2005) J.Agric. Food Chem. 53:10391045 )

Dairy products Meat products

Cereals

10 x hardnessincrease withcrosslinking enzyme

37oC, Control 37oC, Tgase


N&N publications with East Asia for each sector as percentage in period of 2009

In Malaysia

NANOFOOD ACTIVITIES

R&D PUBLICATIONSUSA = 1st

China = 18% (2nd )Active Players: India, Iran, S.Korea, Thailand.


FOOD INDUSTRY

MATERIALS

PRODUCTPROCESSING

FOOD SAFETY &BIOSECURITY

FOOD TRACKING

Formulation

Packaging

Delivery

Nanosensors

Nanotraces

Molecularsynthesis

Nanobiotechnology

Nanoparticles

Nanostructuredmaterial

Nanocomposites

Nanoemulsions

Nanoscale reactionEngineering

Heat/ MassTransfer

Possibilities of Nanotechnology inFood Industry

The Next Big Thing is

……………………very small


ACKNOWLEDGEMENT

Poopak & Nazirah, Fatimah Zahara

COMBICAT Team (University Malaya)

Nanotechnology & Catalysis R&D Centre (University Malaya)

NanoC Sdn Bhd

THANK YOU


nanotechnology in halal · pdf file... food which has been cultivated, produced, processed or...

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