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NanoPackaging in Food.pptx
1. Application of nanotechnology in food Packaging
By
Dr. Bilal Ahmad Ashwar
(Lecturer)
Department of Food Science and Technology
University of Kashmir
2. INTRODUCTION
Nanotechnology
Fabrication or manipulation and characterization of materials in nano-size,
approximately 1–100 nm in length
1nm = One billionth of a metre
The word “nano” comes from the Greek for “dwarf”
Richard Feynman invented as an idea in 1954
Norio Taniguchi coined the name “nanotechnology” in 1974
3. Nanomaterials
Materials with any external dimension in the nanoscale (nano-objects) or
having internal structure or surface structure in the nanoscale (nanostructured
materials)
Classification of nano-objects:
Nanoparticles: all external dimensions in the nanoscale.
Nanofibers: two external dimensions in the nanoscale and the third significantly
larger.
Nanoplates: one external dimension in the nanoscale and the other two
significantly larger.
INTRODUCTION
4. WHY NANOTECHNOLOGY ?
By reducing size, the surface area increases
This leads to increase in reactivity as reactivity is a function of surface area
For same amount of reactivity need lesser quantity of material
5. CREATION OF NANOMATERIAL
Top-down
by breaking up bulk material
Use of mechanical, thermal or electrical energy
Plant material, mineral materials
Bottom-up
allows nanostructures to be built from individual atoms
Examples: SiO2, TiO2, Nanosilver, ZnO, MgO, Clay, Carbon nanotubes,
Nanocellulose
7. Non-sustainable production
Lack of recyclability
Insufficient mechanical and barrier properties
Packaging industry consumes more than 40% of the plastics with half of it for
food packaging
Food quality and safety issues like
proliferation of microorganism due to contamination and temperature abuse
decrease of nutritional qualities due to oxidation,
loss of organoleptic / nutritional qualities due to interaction with deleterious
extrinsic factors like light, oxygen and water
SHORTCOMINGS OF EXISTING PACKAGING SYSTEMS
9. NANOCOMPOSITES
Basically montmorillonites (MMT) has been used
Polylactic acid + MMT = increased thermal resistance
Polyvinylchloride + MMT = improved optical resistance
Polyethylene + MMT/SiO2 = improved durability
Polyamide + multi wall carbon nanotubes = significant
flame resistance
Structure of clay
10. FUNCTIONS OF NANOCOMPOSITE PACKAGING
Exhibit improved properties due to the high aspect ratio and high surface area
Improved barrier properties (Oxygen, Light, Moisture, UV rays)
Excellent mechanical properties (Strength, Elasticity, Durability)
High Thermal stability
Lighter in weight
Bio-nanocomposites around 5 nm thin
Excellent vehicles for antioxidants, antimicrobials, colors, flavours and other
nutrients
Increased shelf life
12. ACTIVE PACKAGING
Protection function of a package is enhanced by incorporating into it active nano
composites
Functions
Oxygen scavenging
Water vapour removal
Ethylene removal
Ethanol release
Self healing composites
Temperature regulator
Antimicrobial nanocomposites
13. NANOTECHNOLOGY IN ACTIVE PACKAGING
Oxygen scavengers
Ferrous iron powder contained in oxygen permeable sachet
Iron-based nanoclay with LDPE, HDPE, PET
Titanium dioxide (TiO2): act by a photocatalytic mechanism under UV rays
Reaction overview of UV-activated TiO2 nanoparticles
14. NANOTECHNOLOGY IN ACTIVE PACKAGING
Ethylene absorber
Nano-TiO2 oxidizes ethylene into water and CO2
Nano-Ag also has the function of absorbing and decomposing ethylene
Ethanol releaser
The nanoporous silica gel used in which ethanol is absorbed
Bactericidal effect
According to requirement released in required quantity
15. NANOTECHNOLOGY IN ACTIVE PACKAGING
Temperature regulator
Nanoporous calcium silicate loaded with phase change material (paraffin)
Mitigates the effect of an increase in external temperature
Self healing
Self healing packaging materials use nano encapsulated repairing agents
Nanoparticles respond to stresses, fractures, tears, puncture
Nanoparticles migrate within a composite material to the damaged part and
remake the bonds
16. ANTIMICROBIAL NANOCOMPOSITES
Ag NPs
Ag NPs penetrate into the outer and inner membranes of the cells, disrupting
lipopolysaccharides and proteins
Their ability to inhibit respiratory chain enzymes and hinder the permeation of
protons and phosphate across the membrane, reducing the ATP levels
Interact with nucleic acids, disrupting the normal DNA replication
Catalytic activity of Ag NPs can produce ROS, resulting in oxidative stress
17. Ag NP Bacteriocidicity (A and B) damage to cell membranes (C) Growth of E. coli on
plates containing AgNPs at (i) 0, (ii) 10, (iii) 20 and (iv) 50 μg cm-3 (D) Number of
bacterial colonies able to grow on plates incubated with various amounts of AgNPs, as a
function of AgNP shape (Source: Duncan, 2011)
ANTIMICROBIAL NANOCOMPOSITES
18. ANTIMICROBIAL NANOCOMPOSITES
TiO2
Unlike AgNPs, the antimicrobial activity of TiO2 nanoparticles is
photocatalyzed
When the photocatalyst is irradiated with UV, ROS are generated
Inactivate several food related pathogens by peroxidation of phospholipids of
cell membrane
TiO2 nanoparticles protect food from the oxidizing effects of UV irradiation
Environment friendly
19. ANTIMICROBIAL NANOCOMPOSITES
ZnO
Recently introduced
Exhibits antimicrobial activity that increases with decreasing particle size
Stimulated by visible light
Exact mechanism still unknown
Carbon nanotube (CNT)
Fatal for E. coli
Long and thin CNTs puncture the microbial cells, causing the irreversible
damages
Application of CNT is stopped
CNTs are cytotoxic to human cells
20. ANTIMICROBIAL NANOCOMPOSITES
Nanoscale chitosan
Antibacterial activity of nanoscale chitosan has also been reported
Possible mechanism involves interactions between positively charged chitosan
and negatively charged cell membranes
Increasing membrane permeability
Eventually causing rupture and leakage of intracellular material
21. INTELLIGENT / SMART PACKAGING
Indicator/sensor can interact with internal factors (food components, headspace
species) or external environment
Interaction will generate a response (e.g., visual, electrical signal) that correlate
with the state of the food product.
Allow consumers to feel confident about what they are purchasing
Manufacturers to trace their foods along the supply line
Moreover Companies can identify and address areas of weakness
Radiofrequency identity tags
Time-temperature indicators
Oxygen and carbon dioxide sensors,
Freshness indicators and so on
22. INTELLIGENT / SMART PACKAGING
Time-Temperature indicators
TTI’s confirm that processed food have been kept at the appropriate temperature
throughout the supply chain
TTI’s relies on the migration of a dye through a porous material, which is
temperature and time dependent or makes use of a chemical reaction which results
in a colour change
Triangular Ag nanoplates as colorimetric indicators (Zeng et al, 2010)
Ag nanoplates have sharp corners and become round during storage
Blue shift for the resonance peak, changing from cyan to blue with time
The rate of this color transformation is temperature-dependent
Advantages: lower cost, easier to produce, exhibit good visual feedback.
23. Mechanism of TiO2 nanoparticle based oxygen indicator
INTELLIGENT / SMART PACKAGING
Oxygen sensor
Components encapsulated in polymer carrier: TiO2 NPs, redox dye and a
sacrificial electron donar
UV activated
blue color indicate exposure to O2
24. INTELLIGENT / SMART PACKAGING
Humidity Indicator
Moisture ingress through package is one of the main factors that accelerate the
degradation of food products
Detection of humidity will provide an indication on integrity of the package
Reflect the quality and safety of the food product.
A humidity indicator developed using Nanocrystalline cellulose film made by
casting to form a thick iridescent film (Zhou, 2013)
The observed dry film color was blue-green
Upon exposure to high humidity or water, the color changes to red orange
less than 2 s to change color
25. INTELLIGENT / SMART PACKAGING
Freshness indicators
Freshness indicators provide real time information to the producer, retailer and
consumers on the actual product quality during storage and distribution
Freshness indicators rely on the detection of marker spoilage compounds or
microbial metabolites, such as volatile sulphides and amines
Silver / copper coating 1-10 nm thick on plastic film or paper packaging
structures (Smolander et al., 2014)
Upon reacting with sulphides, thin coating turns into distinctive dark color
Electronic Tongue technology
Device consists of an array of nanosensors extremely sensitive to gases released
by spoiling microorganisms, producing a colour change
26. INTELLIGENT / SMART PACKAGING
RFID
Great alternative to common barcodes due to their ability to incorporate a large
range of information into a scanned code
Assists data quick and in accurate way
RFID tags incorporate polymeric transistors that use nanoscale organic thin-film
technology
Conducting inks with metal nano particles
Some research groups are exploring the use of carbon nanotubes
Combining RFID systems with responsive materials, could also provide up-to
date information about the quality of the food within the package.
27. PERSPECTIVES AND CONCERNS
Main risk with nano-sized components is their migration into the food
Nanoparticles can induce intracellular damages, pulmonary inflammation and
vascular disease
Detail toxicological analysis is needed to elucidate the risks involved
Food safety should be the main concern when applying nanomaterials
Other issues:
Cost effectiveness
Consumer acceptance
28. CONCLUSION
Nanotechnology is an active area of research and rapid Commercialization
Food packaging has been targeted as a potential recipient of nanotechnology
The new properties that nanoscale may exhibit, may be unexpected and
unpredictable