2. NANOTECHNOLOGY
• Atomic and molecular level study
• Structures sized between 1 to 100 nanometer
in at least one dimension
• Developing or modifying materials or devices
within that size
• Components should remain at nanometer
scale
• Involves imaging, measuring, modeling, and
manipulating matter at this length scale.
7. IMPROVEMENT IN FOOD
PROCESSING SECTOR BY
NANOTECHNOLOGY APPLICATION
Improved
organoleptic
characteristics
High
bioavailability
High
absorption
rate
Masking taste
and flavour
Targeted and
controlled
release
10. CONT.....
• Nano encapsulation can make significant savings for
formulators, as it can reduce the amount of active
ingredients needed .
• Improvement of site specific drug delivery can be
achieved by encapsulating nano – poly D,L – lactic
Acid(PLA) with drugs.
11. Schematic representation of oil
filled nanocapsule
NANOCAPSULES
• Organic, inorganic or
biological
• Have a shell and a core
• Cavity empty or filled
with polar or nonpolar
solvent
• Size <200nm
16. NANOCOATING
• Nanocoating inside package
outside package
sandwiched as a layer in laminated
multilayer
packaging films
• Polymer + nanocoating High barrier property.
• Edible coatings and films - on a wide variety of foods -serve as
moisture, lipid and gas barriers
17. NANOBIOSENSORS
• Nanosensors can detect certain chemicals, microbes and
toxins
• Provides real time status about food
• Carbon coated copper nanoparticle – used as moisture sensor
18. ‘Nano’ foods now
• All foods contain nanoparticles.
Examples of foods that contain
nanoparticles include milk and meat.
• Milk contains caseins, a form of milk
protein present at the nanoscale.
Meat is made up of protein filaments
that are much less than 100nm thin.
• The organisation and change to the
structures of these affects the texture and
properties of the milk or meat.
19. USES FOR NANOTECHNOLOGY
IN FOOD
• Nanocarrier systems for delivery of nutrients
and supplements;
• Organic nano-sized additives for food,
supplements and animal feed;
Nanotechnologies are being developed all the time.
Here are some examples that are being used:
20. • Food packaging applications e.g. plastic
polymers containing or coated with
nanomaterials for improved mechanical or
functional properties;
• Nanocoatings on food contact surfaces for
barrier or antimicrobial properties;
• Nano-sized agrochemicals (a chemical used in
agriculture, such as a pesticide or a
fertilizer.);
• Nanosensors for food labelling.
21. Nanoparticles are being used to deliver vitamins or
other nutrients in food and drinks without affecting the
taste or appearance. These nanoparticles encapsulate
the nutrients and carry them through the stomach into
the bloodstream.
Food examples
Nanoparticle emulsions are being used in ice cream
and various spreads to improve the texture and
uniformity.
22. • New developments in nanoscience and
nanotechnology will allow more control and have
the potential of increased benefits. These
include:
• healthier foods (e.g. lower fat, lower salt) with
desirable sensory properties;
• ingredients with improved properties;
• potential for removal of certain additives
without loss of stability;
• smart-aids for processing foods to remove
allergens such as peanut protein.
Food examples-contd..
23. Packaging examples
Researches have produced smart packages that can tell
consumers about the freshness of milk or meat.
When oxidation occurs in the package, nanoparticles
indicates the colour change and the consumer can see if
the product is fresh or not.
Incorporation of nanoparticles in packaging can increase
the barrier to oxygen and slow down degradation of food
during storage.
24. • Bottles made with nanocomposites minimise the
leakage of carbon dioxide out of the bottle.
• This increases the shelf life of fizzy drinks without
having to use heavier glass bottles or more expensive
cans.
• Food storage bins have silver nanoparticles
embedded in the plastic. The silver nanoparticles kill
bacteria from any food previously stored in the bins,
minimising harmful bacteria.
Packaging examples-contd.
25. POSSIBLE RISKS
• Can enter into body
through ingestion,
inhalation or dermal
contact
• Able to disrupt cellular,
enzymatic and other
organ related functions
posing health hazards
• Can become non
biodegradable waste
26. NANOTECHNOLOGY IN INDIA –
AN OVERVIEW
• Nanoscience and Technology Mission (NSTM) in 2007,
allotted Rs. 1000 crores for a period of five years under
DST.
• In the Twelfth Five Year Plan (2012-2017) continuation of
the Mission on Nano Science and Technology (Nano
Mission) in its Phase-II at a total cost of Rs. 650 crore.
27.
28. FUTURE PERSPECTIVES
• Research and development Application level
• Made into cost effective products that can be commercialized
• Research on health effects
• Regulations
29. CONCLUSIONS
• Nanotechnology has produced novel materials with
interesting properties. Nanomaterials offer unique
applications in food packaging and food safety.
• Novel nanocomposites and nanolayered coatings are good
candidates to be used in food packaging industry.
• The application of nanotechnology has the potential to
improve food quality and safety significantly and it will add
value by reducing manufacturing costs in food industry.
• The excellent barrier characteristics of nanoclay composites in
food packaging applications , both flexible and rigid , have
resulted in considerable interest.
• Inclusion of high technology into packaging eg smart labels,
sensors etc.
