Nanopackaging Trends and Applications
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Nanotechnology is a powerful interdisciplinary tool for the development of innovative products. With the global trend, it is expected that nanotechnology will provide an important push in the development of advanced packaging systems for fulfilling consumer’s needs. Nanotechnology is now invading in the food industry and establishing great potential. Nanotechnology can modify the permeability of packaging material, increasing barrier properties, improving mechanical and heat-resistance, developing active antimicrobial surfaces, and creates nano-biodegradable packaging materials. Nano food packaging technology has much to offer.
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Nanopackaging Trends and Applications
- 1. Welcome
- 2. Seminar on Course teacher: Rajesh G.K Presented by: Reshma C
- 3. • It is an interdisciplinary leading to development of innovative products. Becoming a global trend. Important development of advanced packaging system used in order to improve shelf life by barrier packaging It is not a single technology It have applications in different sectors Nanotechnology
- 5. FUNCTIONAL ADDITIVES TO FOOD PACKAGING •Silver nanoparticles •Titanium nitride •Nano-titanium dioxide •Nano- zinc oxide •Nano clay
- 7. IMPROVED PACKAGING • Nano materials are mixed into polymer matrix • Improving barrier properties • Used in bottles of beer, edible oils and carbonated drinks and films. • FDA approved
- 8. 1.NANO COATINGS • Coatings are thin film of edible material placed between food components • Provide barrier to mass transfer • Mainly two categories: water soluble polysaccharides and lipids 1. Poly saccharides are mainly hydrocolloids 2. Lipid contents are mainly animal and vegetable fat • BENEFITS • Improved retension of flavour,sugars,acids,texture and colour • Improved stability
- 9. NANO-LAMINATES • Consists of two or more layers of material. • It is used for production of edible coatings and films over conventional technologies • Much easy to incorporate active functional agents • The properties are depended on characteristics of film-forming materials used.
- 11. ACTIVE PACKAGING • Nano particles interact directly with food or environment for better protection • Commercialised by Kodak company • It stops microbial growth once the package is opened and rewrapped
- 12. 1.ANTIMICROBIAL FILMS • Helps to control growth of pathogenic and spoilage micro- organisms • Used because of the structural integrity and barrier property • Ag nanoparticles absorb ethylene • TiO2 - photocatalysis there by decreasing E.coli • Carbon nanotubes: Antibacterial property
- 13. 2.OXYGEN SCAVENGING FILM • Oxygen leads to deterioration of many foods 1. Direct oxidation: Browning of fruits Rancidity of vegetable oil 2. Indirect oxidation: Spoilage by aerobic microbes • Oxygen scavengers maintain low levels of oxygen • Eg: Titania nanoparticles in oxygen sensitive products
- 14. 3.UV ABSORBING FILMS • Nano crystalline TiO2 • They also inactivates E.coli • Metal doping improves light absorbance • So increased photocatalytic activity under UV
- 15. SMART PACKAGING • Able to know about the state of packed product • Able to respond to external stimuli • Also communication and identify the product to assurance quality and safety • Includes : 1.spoilage indicators 2.oxygen indicators 3.product identification and traceability
- 16. 1.NANOSENSORS • To trace the internal or external conditions of foods(pellet, container) • It detects gases and when spoilage occurs package colour changes • No need of expiry date • Commercially developed • Engineered ones change colour to warn consumers at the start of spoilage 1. Nestle 2. British Airways
- 17. 2.FRESHNESS AND SPOILAGE INDICATORS • Surface property • Interaction between gases produced and gas sensors • Poly aniline, poly acetylene: widely used • Fish industry: changes in amines • On spoilage metabolic changes occurs and change in gases
- 18. 2.OXYYGEN INDICATORS • Activated colorimetric oxygen indicator • Uses UVA and Titanium dioxide • Colour recovery is directly proportional to oxygen exposure • SnO2 photosensitizes colorimeter on UVB light exposure
- 19. 4. PRODUCT IDENTIFICATION AND TRACEABILITY • Nano based tracking technologies • Commercial nano-barcodes in electroplated inert metals into templates. • Active tags uses radio frequency detection • Tags are smaller, flexible and can be printed on thin labels
- 20. SAFETY ISSUES • There may be migration of particles into food. • 2 mechanisms: 1. The detachment of Ag nanoparticles from the composites 2. Oxidative dissolution of ions • Safe and successful implication is by: 1. Food regulation 2. Health regulation 3. Environmental regulation
- 22. CASE STUDY 1 TITLE: Development of cellulose-based bactericidal nanocomposites containing silver nanoparticles and their use as active food packaging. AUTHORS: Márcia R. de Moura, Luiz H.C. Mattoso, Valtencir Zucolotto YEAR: 2012 MANUSCRIPT SOURCE: Journal of Food Engineering
- 23. MATERIALS REQUIRED • Materials: 1. Hydroxypropyl methylcellulose 2. AgNO3 and polyvinyl alcohol (PVA) used without purification. 3. Escherichia coli and Staphylococcus aureus 4. Deionized water was used to prepare all the solutions employed.
- 24. METHODS EMPLOYED 1. Preparation of silver nanoparticles (AgNPs) 2. Particle size distribution and zeta potential analyses 3. Thin film fabrication 4. Film characterization 5. Microbiological analysis
- 25. RESULTS AND DISCUSSION • Different bands are produced due to stretching of different intermolecular and intra molecular bonds. • Nanocomposites containing larger nano-particles exhibited lower mechanical resistance • However overall mechanical resistance increased. • Smaller size nanoparticles have more ability in occupying the empty spaces and there by decreasing water vapour permeability. • Most antibacterial activity is towards gram positive than compared to gram negative strains.
- 26. CONCLUSION • HPMC / Ag nano particles are having : 1. Good mechanical and barrier property 2. Increased tensile strength 3. High bacterial effect
- 27. CASE STUDY 2 TITLE: Effect of nanocomposite packaging containing Ag and ZnO on reducing pasteurization temperature of Orange Juice AUTHOR: Aryou Emamifar, Mahdi Kadivar, Mohammad Shahedi and Sabihe Solimanian-Zad Year: 2011
- 28. MATERIALS AND METHODS • LDPE resin pellets and ZnO, nano particle powder • Twin screw extruder machine • Preparation of orange juice • Microbial evaluations • Ascorbic acid degradation
- 29. RESULTS AND DISCUSSION • When the quantity of nanoparticle increases agglomeration also increases. • LDPE : significant decrease in fungi and total bacteria population • Not only reduction in browning index but also improvement in acetic acid retension
- 30. CONCLUSION • New approach for preserving and extending shelf life of light pasteurised orange juice at low temp is achieved by nanoparticle composites
- 31. CONCLUSION • Packaging : ensure the delivery of product in best condition to the consumer for the intended use • Nano packaging should be designed in such a way to release antimicrobials, antioxidants, flavors, enzymes and nutraceuticals to extend the shelf life of the food products.
- 32. REFERENCES • Imran, M., El-Fahmy, S., Revol-Junelles, A.-M., Desobry, S., 2010. Cellulose derivative based active coatings: effects of nisin and plasticizer on physico-chemical and antimicrobial properties of hydroxypropyl methylcellulose films. Carbohydrate Polymers 81, 219–225. • Kester, J.J., Fennema, O.R., 1986. Edible films and coatings: a review. Food Technology 40, 47–59. • Kim, J.Y., Han, S., Hong, S., 2008. Effect of modified carbon nanotube on the properties of aromatic polyester nanocomposites. Polymer 49, 3335–3345. • Krochta, J.M., Mulder-Johnston, C., 1997. Edible and biodegradable polymer films: challenges and opportunities. Food Technology (Chicago) 51, 61–74.
- 33. CNTD………. • Kumar, P.T.S., Abhilash, S., Manzoor, K., Nair, S.V., Tamura, H., Jayakumar, R., 2010. Preparation and characterization of novel b-chitin/ nanosilver composite scaffolds for wound dressing applications. Carbohydrate Polymers 80, 761–767. • Kumari, M., Mukherjee, A., Chandrasekaran, N., 2009. Genotoxicity of silver nanoparticles in Allium cepa. Science of the Total Environment 407, 5243–5246. • Labuza, T.P., Breene, W.M., 1989. Applications of active packaging for improvement of shelf-life and nutritional quality of fresh and extended shelf-life foods. Journal of Food Processing and Preservation 13, 61–69. • Li, Y., Jiang, Y., Liu, F., Ren, F., Zhao, G., Leng, X., 2011. Fabrication and characterization of TiO2/whey protein isolate nanocomposite film. Food Hydrocolloids 25, 1098–1104.
- 34. CNTD…. • McHugh, T.H., Avena-Bustillos, R., Krochta, J.M., 1993. Hydrophilic edible films: modified procedure for water vapor permeability and explanation of thickness effects. Journal of Food Science 58, 899–903. • Donglu, F et al (2015) Innovative Food Science and Emerging Technologies 33 (2016) 489– 497 • Chellaram, C et.al. 2013. Significance of Nanotechnology in Food Industry. APCBEE Procedia 8( 2014 ) 109 – 113 • Cho,S et.al. 2010. A Review on the Application of Nanotechnology in Food Processing and Packaging. Food Engineering Progress Vol. 14, No. 4. pp. 283~291 (2010.11) • Dreher, K.L. 2004. Health and environmental impact of nanotechnology: toxicological assessment of manufactured nanoparticles. Toxicological Sciences. 77: 3-5.
Editor's Notes
- Packaging is an integral part of fruit and vegetable processing. It has major influence on storage life and on marketability of fresh as well as processed products. Packaging is a vital product component Throughout the entire handling system, packaging can be both an aid and a hindrance to obtain maximum storage life and quality of product.
- Nanotechnology modify: the permeability of packaging increase the barrier property, modify the heat and mechanical resistance Antimicrobial surfaces These packages are stronger and more flexible. Repair tears in packaging films Release of preservatives Smart packaging 1nm=10(-9)m It is a range of technology and so can be considered as a platform of technology It is used in controlled release of herbicides and fertilizer. Vetinery medicines ,animal feed, biocides etc Nanoparticles hve large surface area so grater chemical activity , biological activity
- Presentation and identification acts as a salesman Transportation and distribution Identify each article along its supply chain raw materials to end uses. 500nano packaging products commercially produced 25%of all food packaging within next decade
- 3 main applications Improved packaging Barrier performance Pertaining to gases Strength, stiffness, dimensional stability, heat resistance 2.Active packaging Antimicrobial Taste, freshness, self life 3.Smart/ intelligent packaging Oxygen indicators Freshness indicators
- Improved packaging Nanocoatings Nanolaminates Clay nano particles and nanocristals
- Mainly barrier to moisture lipid and gas barrier Polysaccharides: cellulose derivatives, alginates, pectins, starches, chitosan Lipid components are mainly edible films and coatings Suitable lipids are waxes,acyl glycerol,fatty acids Benefits Improved appearance and reduced spoilage Nanoparticles acts as carrier of antimicrobials and additive Stabilizes the additives Applied directly to bakery foods Efficiently control their diffusion
- The functional agents be: Antimicrobials Antioxidants Enzymes Flavours Based on layer by layer deposition technique charged surface are coated with interfacial films of multiple nanolayers
- Interaction between layered silicate and polymer: 2 types Migration is perpendicular to film orientation Must navigate around impenetratable particles and through interfacial zones nano clays improve barrier property Layered silicate increases the barrier property Exfoliated nanocomposites is best for optical interaction between clay and polymer.
- Nano silver, nano magnesium oxide, nano copper oxide, nano titaniumdioxide, carbon nanotubes :absorb oxygen and antimicrobial
- Anti microbial activity leads to growth inhibition andkilling Common film is silver nano partivle due to strong toxicity to wide range of microbes, increased temperature stability and low volatility Silver nanoparticles are sufficient towards E-Coli PE film with Ag nano particles retard senescence in fruit Ag particles increase shelf life of asparagus Through photo catalysis promotes peroxidation of polyunsaturated phospholipids leading to microbial inactivation Cabon nanotubes are fatal to E coli since puncture occurs in microbial cells Nicin: Antimicrobial peptide depolarization agent creates pores Nanoscale chitosan: rupture and leakage of intracellular material in effective above pH 6
- Expiry date is concerned with storage and temperature upto which it is exposed Temperature abuse Nanosensors detect chemical compounds, pathogens, toxin
- Sensors are embedded in insulating polymer matrix This detection is used for quantification and identifation Nanocomposites+carbon black+polyaniline:detect and identify food borne pathogens
- Increased oxygen leads to growth of aeobic microbes
- Nanotech company pSiNutria uses ingestible BioSilicon for monitoring and pathogen detection BioMerieux – multidetection test Food expect ID Electronic information based system uses IR frequency-transfer data from a tag attached to an object to trace and identify the object
- Through toxicological profile it is found that there is : No mutagenic effects No effect in water which is being in contact with nanocomposites for 90 days
- Active packaging is an innovative concept Edibility of package Biocompactibility Barrier property
- Polyvinyl alcohol coated Ag nanoparticles reducing silver nitride and sodium borohydride Zeta potential is measured by laser diffraction HPMC and water is strired as per standardised steps in magnetic stirrer and film formation is carried out which is levelled and conditioned Film is characterized for 5 random positions using IR and Perkin Elmer spectrum, mechanical ppty is studied along with water vapour permeability Bioactive films made to 1cm inoculated 37 deg celcius for 24 hr
- FT IR Spectra 3400: OH streching 2900: CH stretching 1650: carbonyl bands 1384:CH vibration 840: CH vibration interaction between HPMC and nanoparticles
- 2 types of pasteurisation full : 76-99-few to 60sec Light : 66-75 – 1-16 sec -which is sufficient for inactivation of microbes and enzymes These are effective due to increased surface area and volume ratio and induction of oxidative stress causing degradation of membrane structure of cells
- These are mixed separately with antimicrobial agents separately Juice is prepared according to previously standared techniques In microbial plate count : total aerobic plate count by pourplate (30,3 days) Yeast and molds surface plate method on potato dextrose agar+ 10% tataric acid Ascorbic acid degradation by tritration 2,6-diclorophenol indophenol Browning index by spectrophotometer Colour by digital imaging along with digital camera
- On microbial population analysis all anti-microbial packages containing 1% Nano-ZnO doesnot contain microbes Significant decrease in fungi and total bacteria population Change in colour is at 55deg celcius compared to 66
- Packaging protects the food and allows it to reach the consumer in hygienic and safe condition. There is need to undertake further toxicological and migration studies in order to ensure safe development of nanotechnologies in the food packaging industry.