Nanotechnology, food science, dairy

1. Nanotechnology Applications to
Dairy Industry

2. Introduction
In December 29, 1959, Richard Feynman
described a process in which scientists would be
able to manipulate and control individual atoms
and molecules with a talk entitled “There’s
Plenty of Room at the Bottom” at an American
Physical Society meeting at the California
Institute of Technology (CalTech).
Over a decade later, in his
explorations of ultraprecision
machining, Professor Norio
Taniguchi coined the term
“nanotechnology”.
1981 - with the development of
the scanning tunneling
microscope , scientist could "see"
individual atoms and modern
nanotechnology began.

3. Definition from Regulators

4. Nanomaterial Dimension
A nanomaterial has been defined as a ‘material having
one or more external dimensions in the nanoscale or
which is nanostructured’, where the nanoscale size
range is approximately 1–100nm.

7. Introduction
• Relative size of structure elements in milk

8. Who makes nanofood?
Built the first nanotech laboratory for
food (2000).
Promoted the NanoteK Consortium
First food company that used
nanoparticles for fortified milk
(nanocalcium)

9. Who makes nanofood?
“We do not currently use
engineered nanomaterials
in food products, their
processing or their
packaging.”
“We are keeping a watchful
eye on developments in
food nanotechnology, but
not doing any of our own
research.”
“We are
monitoring the
field but not
actively
participating.”
“We have not nor are we
currently using nanotechnology
in our products or packaging.
Regarding the Nanotek
Consortium, we are no longer
affiliated with the group.”

13. Consumer Concerns
Potential health effects
Potential health risk
and governance of risk
Adequacy of regulatory
frameworks

14. Applications
Materials Processing
Food Safety Product
DAIRY

15. THEORY/PRINCIPLE
Materials: Nanofunctional Ingredients
•Method of enhancing the
bioavailability as well as the
beneficial health effects of several
elements, within a very short period
of time.

16. Materials: Nanofunctional food
Nanochitosan
in milk
• Ascorbic acid-soluble NPC to milk in
order to improve the functionality of
milk (Seo et al., 2011).
• The pH and titratable acidity were not
changed.
• Increased in the ascorbic acid level in
milk, indicating an enhancement in
health benefits.
• But higher concentrations of NPC
resulted in higher astringency.
• It was determined that the
concentrations (1∼3%, v/v) were
optimum to produce functional
benefits in milk without affecting the
milk quality.

17. Nanopowdered
eggshell in yogurt
• Nanopowdered eggshell had a
remarkably higher efficiency in bone
metabolism than powdered eggshell.
• During storage the physicochemical
sensorial properties of nanopowdered
eggshell-supplemented yogurts did
not deteriorate, whereas powdered
eggshell-supplemented yogurts
showed undesirable sensorial
properties (Mijan et al., 2013a).
Materials: Nanofunctional food

18. Nanopowdered red
ginseng in cheese
• It was found that the addition of
nanopowdered red ginseng to Asiago
cheeses resulted in a harder texture
with increased yellowness and cheese
eye.
• Astringency and bitterness were
significantly increased in the NRG-
added cheeses.
• However, their study has concluded
that if using lower concentrations of
NRG, functional Asiago cheeses can
be manufactured with greater
acceptability to the consumers.
Materials: Nanofunctional food

19. THEORY/PRINCIPLE
Processing: Nanoencapsulation
• Packing substances in miniature using techniques
such as nanocomposite, nanoemulsification, and
nanoestructuration and provides final product
functionality and control the release of the core.
• Method of enhancing the bioavailability as well
as the beneficial health effects of several
elements.

20. NANOENCAPSULATION
Theory/Principles of the Method
Delivery system functional role:
• 1st vehicle for carrying the functional ingredient to the desired
site of action
• 2nd protect the functional ingredient
• 3rd controlling the release of the functional ingredient
• 4th compatible with the other components in the system

21. NANOENCAPSULATION
Theory/Principles of the Method

22. • The researchers from Israel Institute
of Technology reported that the
casein micelles could be useful as
nanovehicles for entrapment,
protection and delivery of sensitive
ingredients, vitamin D2 in skim milk.
• This study demonstrated that casein
micelles can be used for
nanoencapsulation of hydrophobic
neutraceutical substances for
potential enrichment without
modifying their sensory properties.
Nanoencapsulation of
hydrophobic substances
using casein micelles
Processing: Nanoencapsulation

23. • Nanotubes made of the milk protein α -lactalbumin are formed by self-
assembly of the partially hydrolysed molecule.
• The α-lactalbumin nanotubes could withstand conditions similar to a
pasteurisation step (72ºC/40s).
• Carrier for nanoencapsulation of nutrients, supplements and
pharmaceuticals.
Milk protein nanotubes
Processing: Nanotubes

24. Processing: Nanoencapsulation
• Research has also been conducted on
possible applications of
nanoliposomes in cheese production
by the encapsulation of ferrous
glycinate, ferrous sulphate,
antioxidants, nisin, β‐galactosidase
and cheese‐ripening enzymes.
• Nanoliposome application in cheese
production has been reviewed under
three main themes, namely (i)
acceleration of cheese ripening, (ii)
fortification of cheese with vitamins
and minerals and (iii) increasing shelf
life of cheese products.
Nanoliposomes in
cheese production

25. Processing: Nanocoatings
The Nansulates by Industrial Nanotech were used to coat
dairy processing tanks and pipes in order to protect them
against corrosion and insulate against heat loss and to
increase the efficiency of the manufacturing process by
reducing both energy and corrosion-related expenses
(Pehnich, 2006).

26. THEORY/PRINCIPLE
Product Improvement
•Improved quality, texture, taste, less fat
•Improved product format
•Improved product function

27. Product: Fortified Milk
Nanocalcium in
milk • Increased bioavailability of calcium for
bone health

28. Product: White Dairy
Nanomaterial: Titanium Doixide
Why is it used?: Pigment properties

29. Product: Whey Protein with Iron Supplement
Whey protein
nanofibrils loaded with
iron nanoparticles
The protein nanofibrils are formed by
denaturing native whey protein by
heating them to 90°C, and further
hydrolysing them in strong acid until they
form the final protein filaments. Several
protein filaments then organise
themselves into thicker protein
nanofibrils. The researchers combined
these nanofibrils with iron nanoparticles
which can be readily absorbed by the
body (Mezzenga and Zimmermann, ).

30. Product: Functional Food from Whey Protein
Nanoparticulated
whey protein
• The present invention pertains to the
use of nanoparticulated whey
proteins as emulsifiers, fat substitute,
micellar casein substitute, whitening,
foaming, texturizing, filing and/or
gelling agents.

31. Product:
Low-fat Ice Cream
Uniliver’s Low-
fat Ice Cream
• By decreasing the size of fat to
nanoparticles in the ice cream, the
technology permits the use of up to
90% less emulsion thereby reducing
fat content up to 16%.

32. THEORY/PRINCIPLE
Food Safety
•Protection from degradation
•Antimicrobial action
•Pathogen identification

33. Food Safety:
Nanocomposite
• A Brazilian company called Nanox has
found a solution by combining the
antimicrobial and bactericidal
properties of nanosilver and mixing
them with polyethylene to make
antibacterial plastic milk bottles.
• The silver nanoparticles were then
attached to the silica to create a
larger cluster of nanoparticles with a
strong central core
• Nanox have also been able to transfer
the technology to flexible milk bags.
These bags have shown an extended
shelf life from four to ten days and
now have FDA and EPA approval for
overseas use.
Nanotech bottle
for milk shelf-life

34. Food Safety:
Nanocoatings
• Nanotechnology has enabled the development of nanoscale edible coatings as thin as
5 nm wide, which are invisible to the human eye.
• These coatings or films could serve as moisture, lipid, and gas barriers.
• Alternatively, they could improve the textural properties of foods or serve as carriers
of functional agents such as colors, flavors, antioxidants, nutrients, and antimicrobials
and could also increase the shelf life even after the packaging is opened.
• The U.S. Company Sono-Tec Corporation announced in early 2007 that it has
developed an edible antibacterial nano-coating.

35. Food Safety:
Nanosensor
• Banerjee at al., 2016 developed a hybrid nanosensor
incorporating magnetic resonance and fluorescence.
• Lab testing of milk showed the detector could sense varying
concentrations of a pathogenic strain of E. coli known as O157:H7
in less than an hour.
Nanosensor
for E. coli
detection

36. Nanotechnology Roadmap for the
Philippines: An overview
•Nanostructure solar
energy devices
Energy
•Nanosensors for
food, agriculture
and environment
Food Safety
•Environmental
remediation and
water
Environment
•Development of
nanocomposite
materials using local
minerals and
biological resources
Utilization of
local materials

37. Source: Basilia, “STATUS OF NANOTECHNOLOGY IN THE PHILIPPINES”