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Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
Overview over Nanotechnology in Foods
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Overview over Nanotechnology in Foods

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This is a copy of a talk given on December 10th, 2008 as part of the public meeting of the Institute of Medicine, a part of the National Academies, in Washington, DC. The one-day seminar focused on …

This is a copy of a talk given on December 10th, 2008 as part of the public meeting of the Institute of Medicine, a part of the National Academies, in Washington, DC. The one-day seminar focused on discussing developments in nanotechnology as it applies to food

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  • 1. Use of Nanomaterials to Improve Food Quality and Food Safety: Nutrient Encapsulation and Food Packaging Jochen Weiss Food Structure and Functionality Laboratories Department of Food Science & Biotechnology University of Hohenheim Garbenstrasse 25, 70599 Stuttgart, Germany Nanotechnology in Food Products: Impact on Food Science, Nutrition and the Consumer December 10 th , 2008, Washington DC
  • 2. Applications of Nanotechnology In Food Science and Technology Food Structure and Functionality Laboratories Ingredient/Packaging Structures
  • 3. Functional Nanostructures Microemulsions Liposomes Nanoemulsions Particles Fibers Monolayers Food Structure and Functionality Laboratories
  • 4. A. Monolayers & Nanoclay Composites
    • Torturous
    • Path
    • Reduced O 2 and H 2 O transmission
    • Microwavable
    • Increased mechanical strength
    Clay or synthetic polymers Other (migrating/nonmigrating) structures are now included
  • 5. Next Steps: Nanometer Thick Monolayers as Protective Coatings Food Structure and Functionality Laboratories Wash Wash Wash Uncoated Object Dip Dip Dip Coated Object Surface Structure McClements, 2008 Single or multiple monolayers can be build up by sequential addition of adsorbing materials Layers can consist of droplets (e.g. nanoemulsions), particulates (nanoparticles), polymers, association colloids, polar lipids or bilayers Biopolymers Association Colloids Particulates Polar Lipids Lipid Bilayers Droplets
  • 6. B. Microemulsions
    • Microemulsions are ‘thermodynamically stable’. In contrast to emulsions.
    • They are isotropic solutions that are typically transparent
    • Like emulsions, their stability can be influenced by addition of salt, other additives, temperature or pressure.
    • Microemulsions can be prepared from milky emulsions by addition of short chain alkanols or by addition of oil to a mixed surfactant system.
    • As such they are three or four component systems
      • Water/amphiphile/oil
      • Water/surfactant/co-surfactant/oil
    Example of a ternary phase diagram of water-oil-surfactant mixtures Current Science, 2001, Vol. 80, pp.990-1002 Food Structure and Functionality Laboratories
  • 7. General Applications of Microemulsions
    • Non-Food Applications:
      • Enhanced Oil recovery
      • Fuels
      • Lubricants & Corrosion Inhibitors
      • Coatings & Textile Finishes
      • Cosmetics
      • Agrochemicals
    • Food Applications:
      • Solubilization of Food Ingredients
      • Improved reaction efficiencies e.g. interesterification, hydrogenation
      • Extraction technologies
      • Protective wax coatings
      • Food gels
    Key issue: TAG solubilization  TAG itself is slightly surface active, and thus not capable of forming separate oil domains in the way mineral oils do. Thus very limited choice of components to form TAG microemulsion Food Structure and Functionality Laboratories
  • 8. Antimicrobial Efficacy of Simple Microemulsion (Eugenol – Surfynol) Against E. coli Growth of (a) Escherichia coli O157:H7 H1730 in the presence of Surfynol® 465 with eugenol (b) Escherichia coli O157:H7 932 in the presence of Surfynol® 485W with eugenol. 465 485 Some Surfactant Specificity in Terms of Activity Food Structure and Functionality Laboratories
  • 9. High Activity Against Biofilms Food Structure and Functionality Laboratories Control Loaded Micelles
  • 10. Progress Timeline in the Design of “Antimicrobial” Microemulsions Nonionic Surfactant Anionic Surfactant Cationic Surfactant Lipid Antimicrobial Lipid Antimicrobial Simple Micelle Simple Antimicrobial Microemulsion Binary Micelle (may already be antimicrobial) Binary Microemulsions May be DOUBLE !!! 1999-2003 2003-2006 2006-now Food Structure and Functionality Laboratories + + + + + + + - - - - - - - - + + + - - - -
  • 11. Superior Performance of Mixed Microemulsions 4 o C/12 h 0 0.25 0.5 0.75 1.0 1.25 Cationic – Nonionic Micelle Cationic Micelles 4 o C/12 h Room temperature 0 0.25 0.5 0.75 1.0 1.25 0 0.25 0.5 0.75 1.0 1.25 0 0.25 0.5 0.75 1.0 1.25 (inhibition of aggregation) Food Structure and Functionality Laboratories
  • 12. Next Steps - Composite Systems: Microemulsion & Polymer Clusters Charged Binary Microemulsion Charged Food Polymer (e.g. Pectin) Mixing at appropriate conditions and concentrations Stable Cluster with Potentially Improved Functionalities (Antimicrobial, Sensory) Aggregation & Precipitation Inappropriate conditions Food Structure and Functionality Laboratories + + + + + + + + + + + + + + + + + + + + +
  • 13. B. Liposomes: Using Polar Lipids as Building Blocks
    • Spherical membrane structure (bilayer)
    • Base materials (phospholipids) widely available in nature
    • Materials digestible
    • Good interactions with cell membranes
    • Internal pH und electrolyte concentrations adjustable
    • Suitable for both lipophilic and hydrophilic compounds
    Phospholipid Internal Waterphase Food Structure and Functionality Laboratories
  • 14. Structures and Composition of Liposomes
    • Spherical lamellar bilayers composed of lipid molecules
      • Hydrophilic Headgroups: Charged or Neutral
        • Phosphatidyl choline, -glycerol, -ethanolamine
      • Hydrophobic Fatty Acids Can Vary According to:
        • Chain length (14, 16, 18 C)
        • Saturated/Unsaturated
        • (18:0, 18:1, 18:2)
    • Structures
      • Small/Large Unilamellar Vesicle (SUV/LUV)
      • Multiple Layer Vesicles (MLV)
      • Multiple Vesicular Vesicles
    Multiple Lamellar Vesicle Small/Large Unilamellar Vesicle Multiple Vesicular Vesicle Polar Lipid Classes
  • 15. Encapsulation of Food Antimicrobials – Activity in Milk -
    • Higher activity of encapsulated nisin in disk diffusion assays
    • Functionality influenced by choice of phospholipids
    • Bacteriostatic activity in milk
    • Unencapsulated nisin initially bacteriocidal but rapidly looses efficacy
    Activity in Model Microbiological System Activity in Milk
    • Under investigation:
    • Delivery of w-3 fatty acids, color and water-soluble vitamins
    • As fat replacers
  • 16. Next Steps: Nanoscalar Engineering: Double-Layered Liposomes Microfluidize Add Protein or Carbohydrate Unilamellar Liposomes Two Layers Primary Liposomes Secondary Liposomes Nisin, Lysozyme Phospholipid & Buffer Isotropic Solution Ultrafiltration Nisin or Lysozyme
    • Decreased Leakage
    • Improved salt stability
    • Controlled Release
    Food Structure and Functionality Laboratories
  • 17. Stability of Double Layered Liposomes
    • Stable secondary liposomes are formed within a narrow window of chitosan to liposomes concentration ratios. Below and above the critical ratio, bridging flocculation and depletion flocculation may occur.
    • Secondary liposomes are significantly more stable to long-term storage and may repel positive metal catalysts causing oxidative damage.
    Addition of adsorbed layer changes surface properties and size  altered functionality Food Structure and Functionality Laboratories
  • 18. C. Biopolymeric Nanoparticles
    • Biopolymer Nanoparticles
      • Solid Particles with diameters < 100 nm
      • Basis of modern anti-cancer drug delivery systems
      • Extremely high bioactivity
      • Als carrier of antimicrobial components:
        • As part of the particle matrix structure
        • Adsorbed at the surface (direct oder via linker molecule)
    Activity against E. coli O157:H7 without nisin Activity against E. coli O157:H7 with nisin Addition of nisin Food Structure and Functionality Laboratories ORGANIC SOLVENTS! Deadend…
  • 19. D. “Solid Lipid Nanoparticles” (SLN)
    • Liquid lipid in emulsion is replaced by high melting point lipid
    • Glycerides or waxes suitable
    • Typical medium size ranges from 50 - 500 nm
    • At small sizes, crystal structures become dependent on surfactant and size
    • Highly effective carrier systems for susceptible bioactive ingredients
    Food Structure and Functionality Laboratories Dubes et al, European Journal of Pharmaceutics and Biopharmaceutics, 2003, Vol. 55, 279-282 TEM of SLN Preparation after 1 year storage Emulsion Solid Lipid Nanoparticle Surfactant Layer liquid lipid (oil) solid lipid lipophilic compound exchange degradation No exchange Less degradation
  • 20. Stability of  -Carotene in SLN
    • Example of a susceptible lipophilic bioactive encapsulated in SLN
    • Interfacial engineering key to success
    • Surface initiated crystallization via saturated (hydrogenated) lectithin used at the interface
    • Generated crystal structure initiated from surface better at incoporating carotene
    • Much improved chemical stability
    Food Structure and Functionality Laboratories Helgason, Kristbergsson, Decker, McClements & Weiss 2008, JAFC, Submitted
  • 21. Next Steps? Colloidsomes with SLN
    • Solid particles can be used as the basis for the formation of shells around emulsion droplets
    • Emulsion may be loaded with bioactive
    • Application of heat may lead to a fusion of nanoparticles
    • Porosity of shell could be adjusted by varying particle size
    • Release upon application of mechanical/thermal stress
    Thermal Fusion Application of Stress D.A. Weitz Laboratory, Harvard,
  • 22.
    • The polymer solution is being pumped to the capillary  positively charged polymer solution with high charge densities
    • At high applied voltages, the electrostatic repulsions is able to overcome the surface tension, resulting in expulsion of a jet (>10kV)
    E. (Biopolymer) Nanofibers Particle Microfiber UF Fiber Particle Porous Films Solid Films HVDC V max ~ 10 m/s, a ~ 400 g Food Structure and Functionality Laboratories
  • 23. Electrohydrodynamically Sprayed Nanoparticles
    • Uniform particles produced under various conditions
    • A & B: Uniform particles ~2.5 um by spraying 5 wt% PLG in acetone (8 kV)
    • C & D, PLG in methylene chloride, 15kV
    • E & F, PLG in acetonitrile, 10 kV,
    • C,D,E,G approx. 80 – 200 nm in size
    Berkland et al, 2004 Food Structure and Functionality Laboratories
  • 24. Antimicrobially Active Chitosan – PVA Filters
    • SEM images of Chitosan – PVA structures after electrospinning (5 wt%)
    • Variable Chitosan – PVA ratio
    • Process conditions: 22 kV (17  A) with source-target distance of 15 cm
    • No fibers with pure chitosan
    • Fibers with increasing fiber diameter with increasing concentration of PVO
    1 : 0 1:0.1 1:0.3 0 : 1 1:0.6 191± 24 nm 290± 33 nm 452± 43 nm 202± 20 nm Wongsasulak, McClements and Weiss, Polymer, 2007 Food Structure and Functionality Laboratories
  • 25. Por ous Nanofibers
    • Example: Polystyrene (collaboration with University of Tennessee)
    • Under appropriate processing conditions, production of porous fibers possible
    • Ideal materials for catalysis due to extremely high surface-volume ration and good mass transport
    • Enzyme Immobilization
    2 um 0.2 um Food Structure and Functionality Laboratories
  • 26. Next Steps: Microemulsion-Loaded Nanofibers Food Structure and Functionality Laboratories Eugenol Electrospinning Apparatus PVA Surfynol Micelles Fiber TEM Fiber SEM Microemulsions were incorporated in solutions to produce spun fibers. Fibers were thus rendered antimicrobially active  Packaging or ingredient system
  • 27. The Future of the Science: Playing Lego with Molecules - Composite Nanostructures – The Sky is the Limit - Liposomes Solid Lipid Nanoparticles Nanoemulsions Microemulsions Nanofibers Liposomes filled with SLN Liposomes filled with Nanoemulsions Nanoemulsions with SLN Shell Nanofibers containing Microemulsions or Nanoemulsions Food Structure and Functionality Laboratories
  • 28. Conclusions Food Structure and Functionality Laboratories
    • Bottom-up design of new complex structures leads to new functionalities
    • Clear benefits in terms of functionality, solves old problems, but also generates new ones
      • Improved safety/quality and health benefits (bioactives)
      • Lifetime, mobility and location in food systems more complex
    • Simple nanostructures as building blocks of more complex structures  Composites
      • Very difficult to predict what’s coming next – structures are build faster than new properties can be determined
      • This is rapidly blurring the boundary between nano and macro  underlying structures are nano (just like in biology), but the build system is macro

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