Nanotechnology deals with manipulating and controlling matter at the nanoscale, between 1 to 100 nanometers. It has many applications in food processing, packaging, and production. For food processing, nanomaterials are used to fortify foods with nutrients and modify properties like taste and texture. In packaging, nanomaterials enhance barrier properties and can release antimicrobials to increase shelf life. Nanoparticles are also used as biosensors and indicators in smart and intelligent packaging. While nanotechnology provides benefits, the toxicity of nanoparticles used in food needs further evaluation to ensure safety.

1. Creating Nano-scale materials by
physically or chemically breaking
down larger materials
NANOTECHNOLOGY
1 nm . STUDY OF MANIPULATING MATTER ON AN ATOMIC SCALE - KARTHIKEYAN
Norio Taniguchi
Richard Feynman invented as an idea in 1954. Norio Taniguchi
coined the name “nanotechnology” in 1974. The word “nano”
comes from the Greek for “dwarf”.
Richard Feynman
Assembling Nano materials atom-
by-atom or molecule-by molecule
(self assembling)
Top-down ApproachBottom-up Approach
Nanotechnology deals with anything measuring between 1 and 100 nm.
1

2.  Nanotechnology applications in Food:
 Food processing.
 Food packaging.
 All foods contain nanoparticles.
2

3. 3
 Titanium dioxide - particle size of less than 100 nm - used as food additive and
antimicrobial agent for food packaging and storage Containers.
 Silver nanoparticles - used as antimicrobial agents in food packaging, storage containers,
chopping boards and refrigerators and also as health Supplement.
 Zinc and zinc oxide - used as nutritional additives and also as antimicrobial agents in food
packaging.
 Silicon dioxide and carbon - particles of a few hundred nm in size and are used as food
additives and for food packaging.
 Platinum and gold nano-wires are used as biosensors to improve the food analysis.
 Aluminosillcate materials are commonly used as anticaking agents in granular or
powdered processed foods

4. 4
 Production of functional foods such as soft drinks, ice cream, chocolate and chips are marketed as healthy foods by
reducing fat, carbohydrate or calorie content or by increasing protein, fibre or vitamin contents.
 Development of foods capable of modifying their colour, flavour or nutritional properties according to a person’s dietary
needs, allergies, or taste preferences, production of stronger flavourings, colourings and nutritional additives and lowering costs of
ingredients.
 Nano encapsulation Nanocarrier systems for delivery of nutrients and supplements.
Food Processing
Fortified - vitamins, minerals, probiotics, bioactive peptides,
antioxidants and plant sterols.

5. 55
The tiny pathogens (germs) get confused and bind to the particles
instead of real cells, then “flush” - out they go through the digestive
system—keeping chickens safer and healthier for human
consumption.
•Researchers are experimenting with
new pathogen-disabling
nanoparticles to keep chickens
healthy.
•Nano particles are added to feed
and mimic cell surfaces inside the
chicken.

6. 6
Nano-encapsulated active ingredients including vitamins and fatty acids are now sold
commercially for use in processing and preservations of beverages, meat, cheese and
other foods
Aquanova, a German Company, has developed a nanotechnology based on carrier
system using 30 nm micelles to encapsulate active ingredients such as vitamins C &E
and fatty acids, which can be used as preservatives. Aquanova markets
these micelles as "NovaSol".
NovaSol offers considerable advantages of faster meat processing,
cheaper ingredients, higher colour stability(See Fig. 1) and ready to use liquid form
[18]. These nanoadditives have been available to German manufacturers since 2006.
Nestle and Unilever are reported to be developing nano size emulsion-based ice cream
with a lower fat content but that retains a fatty texture and flavor.
George Weston Foods of Australia sells a version of its popular Tip Top bread,
known as Tip Top–up, which contains microcapsules of tuna fish oil high in omega-3
fatty acids. Because the tuna oil is contained in a microcapsule, the consumer does not
taste the fish oil, which is released during digestion once it has reached the stomach.
The same technology is also employed in yoghurt and baby foods

7. 7
Nutralease Ltd Company has developed novel carriers - lycopene, beta-carotenes
and phytosterols. These products are used in healthy foods, especially to prevent the
accumulation of cholesterol
 Industrial nanotech (OTC: INTK), s8217, sNansulate protective coating to provide
thermal insulation and corrosion protection of dairy processing equipment.
 The Nansulate PT was used to coat dairy processing tanks and pipes in order to
protect them against corrosion and insulate against heat loss, increasing efficiency of
the manufacturing process by reducing both energy and corrosion-related expenses.

8. 8
Food packaging
 Customers today demand a lot more from packaging in terms of protecting the
quality, freshness and safety of foods.
 Nano-packaging - designed to release antimicrobials, antioxidants, enzymes,
flavours and nutraceuticals to extend shelf life.
 In food packaging sector, nanomaterials - enhance mechanical and thermal
properties - ensure better protection of foods from external mechanical, thermal,
chemical or microbiological effects.
 Nano sensors for food labelling.
 nano-titanium dioxide plastic additive namely "DuPont light stabilizer210", which
could reduce UV damage of foods in transparent packaging.

9. 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.
POLYMER NANOCLAY NANOCOMPOSITE

10. 10

11. 11
11
 Monitors the condition of packaged food or
the environment surrounding the food
Hello
11
Intelligent/smart packaging

12. 12

13. 13
The U.S. Company Sono-Tec Corporation announced in early 2007 that it has
developed an edible antibacterial nano-coating, which can be applied directly to
bakery goods. It is currently testing the process with its clients
Another trend in this respect is the chemical release nano-packaging. This
technique enables food packaging to interact with the food. The exchange can be
processed in both directions. Packaging can release nanoscale antimicrobials,
antioxidants, flavours, fragrances or nutraceuticals into the food or beverages to
extend its shelf life or to improve its taste or smell .
These products commonly use nanoparticles of silver, although some use
nanosize zinc oxide or chlorine dioxide and other materials

14. 14
 Nanotechnology is also enabling sensor packaging to incorporate cheap Radio
Frequency Identification (RFID) tags. The nano-enabled RFID tags are much
smaller, flexible and can be printed on thin labels.
 An ingestible nano-based track and trace technology is promised by pSiNutria, a
spin out of nanotechnology company pSivida.
 Potential pSiNutria products include products to detect pathogens in food, for food
tracing, and preservation and temperature measurements in food storage.
Nano sensor

15. 15
 Georgia Tech in the United State used modified carbon nanotube as biosensor to
detect microorganisms, toxic substances and spoilage of foods or beverages.
 Opel, which makes Opalfilm incorporating 50nm carbon black nanoparticles was
used as biosensor that can change colour in response to food spoilage.
 Titanium dioxide nanoparticles based, oxygen-sensing inks were used as Tamper
proofing.
 The incorporated carbon black (CB) NPs and MWNT in polymer packaging can
absorb the smell emitted from the packaging or food

16. 16
 Another trend in the application of nano-packaging is the nano-biodegradable
packaging. The use of nanomaterials to strengthen bioplastics (plant-based plastics)
may enable bioplastics to be used instead of fossil-fuel based plastics for food
packaging and carry bags.
 Several German research institutes, industry partners and the Munich University of
Technology have joined forces to develop non-stick nano food packaging for
mayonnaise and tomato sauce bottles. The researchers have applied thin films, which
measure less than 20 nm to the inside surface of food packaging.

17. 1717
Nanotechnology in India
 Potential role of nanoparticles in plant Pathogen detection at early Stage and waste
management
(University of Allahabad, Uttar Pradesh)
 Nano ZnO for smart packaging
1. Institute of Minerals and Materials Technology
(Bhubaneshwar)
2. Indian Institute of Chemical Technology,
(Hyderabad, Andhra Pradesh)
• Department of Science and Technology (DST),
• Council of Scientific and Industrial Research(CSIR), a network of 38 laboratories
• Science and Engineering Research Council(SERC) too has aided projects on
nanotechnology

18. 18
The migration of NPs from packaging to packed food raised public concern and could
be realized by generating the active oxygen species (ROS) within the cells. Another is
that the toxicity has a strong relationship with the chemical component of NPs.
For example, the crystallization and recrystallization of some metal or metal oxide NPs
will modify the secondary or tertiary conformation of the proteins. While other types of
NPs, such as the metal alloy, or single-wall carbon nanotube (SWNT) or MWNT can
result in direct or indirect gene toxicity.
Toxicity

19. 19

20. reference
1. http://www.wifinotes.com/nanotechnol
ogy/introduction-to-
nanotechnology.html
2. www.sciencedaily.com/releases/2010/
05/100531082857.htm
20

21. •Thank you
21