A presentation on basics of Nanotechnology and its application in Postharvest Technology. A credit seminar presentation as a part of fulfillment of my Master's Degree Programme during M.Sc. 1st year 2nd semister at PG Centre, Bangalore, University of Horticultural Sciences.
role of nanotechnology for crop protection in horticultural cropsgirija kumari
includes contents related to introduction about nanotechnology, nano particles, applications in agriculture and horticulture, crop protection applications and case studies
Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
Use of nanofertilizers on fruit trees contributes effectively to improve the fruit quality and increasing the productivity of trees. It reduces environmental pollution by reducing the amount of fertilizers used, which is positively reflected in the increased economic return of the farmers. When nanofertilizers sprayed at very low concentration on fruit trees, these compounds have had a direct effect by increasing the growth, yield and quality of these fruit crops.
This is a seminar paper presentation by Md. Parvez Kabir, an MS Student, Department of Soil Science of Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU) as for the requirement of completing an MS degree.
role of nanotechnology for crop protection in horticultural cropsgirija kumari
includes contents related to introduction about nanotechnology, nano particles, applications in agriculture and horticulture, crop protection applications and case studies
Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
Use of nanofertilizers on fruit trees contributes effectively to improve the fruit quality and increasing the productivity of trees. It reduces environmental pollution by reducing the amount of fertilizers used, which is positively reflected in the increased economic return of the farmers. When nanofertilizers sprayed at very low concentration on fruit trees, these compounds have had a direct effect by increasing the growth, yield and quality of these fruit crops.
This is a seminar paper presentation by Md. Parvez Kabir, an MS Student, Department of Soil Science of Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU) as for the requirement of completing an MS degree.
“Seed priming is a controlled hydration technique in which seeds are soaked in water or low osmotic potential solution to a point where germination related metabolic activities begin in the seeds but radical emergence does not occur.”
Cleaning refers to chlorine washing of the banana fruit for the removal of undesirable material including latex, chemicals, adhering soil particles along with the microorganisms carried by the soil.
Sorting in banana would refer to removal of overripe, injured, bruised, rotten, diseased, infected and cut fruits.
Grading in banana fruit would refer to categorization of fruits based on number & size of fingers in each hand.
Indian agriculture feels the pain of fatigue of green revolution.
In the past 50 years, the fertilizer consumption exponentially increased from 0.5 (1960’s) to 24 million tonnes (2013) that commensurate with four-fold increase in food grain output (254 million tonnes) In order to achieve a target of 300 million tonnes of food grains and to feed the burgeoning population of 1.4 billion in 2025, the country will require 45 million tonnes of nutrients as against a current consumption level of 23 million tonnes. The sustainable agriculture and precision farming both are the urgent issues and hence the suitable agro-technological interventions are essential (e.g., nano and biotechnology) for ensuring the safety and sustainability of relevant production system.
Value Addition of Underutilized Crops Aarti Nimesh
Underutilized crops were once grown more widely or intensively
But are falling into disuse for a variety of agronomic, genetic,
Economic and cultural reasons. Farmers and consumers are using these crops less because they are in some way not competing with other species in the same agricultural environment. The decline of these crops may erode the genetic base and prevent distinctive and valuable traits being used in crop adaptation and improvement.
Global climate change and increasing climatic variability are recently considered a huge concern worldwide due to enormous emissions of greenhouse gases to the atmosphere and its more apparent effect on fruit crops because of its perennial nature. The changed climatic parameters affect the crop physiology, biochemistry, floral biology, biotic stresses like disease-pest incidence, etc., and ultimately resulted to the reduction of yield and quality of fruit crops. So, it is big challenge to the scientists of the world.
“Seed priming is a controlled hydration technique in which seeds are soaked in water or low osmotic potential solution to a point where germination related metabolic activities begin in the seeds but radical emergence does not occur.”
Cleaning refers to chlorine washing of the banana fruit for the removal of undesirable material including latex, chemicals, adhering soil particles along with the microorganisms carried by the soil.
Sorting in banana would refer to removal of overripe, injured, bruised, rotten, diseased, infected and cut fruits.
Grading in banana fruit would refer to categorization of fruits based on number & size of fingers in each hand.
Indian agriculture feels the pain of fatigue of green revolution.
In the past 50 years, the fertilizer consumption exponentially increased from 0.5 (1960’s) to 24 million tonnes (2013) that commensurate with four-fold increase in food grain output (254 million tonnes) In order to achieve a target of 300 million tonnes of food grains and to feed the burgeoning population of 1.4 billion in 2025, the country will require 45 million tonnes of nutrients as against a current consumption level of 23 million tonnes. The sustainable agriculture and precision farming both are the urgent issues and hence the suitable agro-technological interventions are essential (e.g., nano and biotechnology) for ensuring the safety and sustainability of relevant production system.
Value Addition of Underutilized Crops Aarti Nimesh
Underutilized crops were once grown more widely or intensively
But are falling into disuse for a variety of agronomic, genetic,
Economic and cultural reasons. Farmers and consumers are using these crops less because they are in some way not competing with other species in the same agricultural environment. The decline of these crops may erode the genetic base and prevent distinctive and valuable traits being used in crop adaptation and improvement.
Global climate change and increasing climatic variability are recently considered a huge concern worldwide due to enormous emissions of greenhouse gases to the atmosphere and its more apparent effect on fruit crops because of its perennial nature. The changed climatic parameters affect the crop physiology, biochemistry, floral biology, biotic stresses like disease-pest incidence, etc., and ultimately resulted to the reduction of yield and quality of fruit crops. So, it is big challenge to the scientists of the world.
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this seminar mainly related to crop response to applied nano particles in different environmental stresses like drought ,salt stress,etc,.
Needleless electrospun nanofibers containing microcapsules: a methodology for...IJERA Editor
The present paper investigates the facile production of electrospun polyvinyl alcohol (PVA) nanofibers containing either micro-sized polymer or hybrid capsules, using a needleless electrospinning system. Oilcontaining microcapsules with diameters of around 3 or 10 µm, respectively, were produced via an oil-in-water miniemulsion and mixed with a PVA solution. Appropriate adjustment of electrospinning parameters enabled a controlled assembly of PVA nanofibers into a network containing microcapsules, without damaging their integrity. The PVA nanofibers have diameters in a range of 200-300 nm and showed good homogeneity. The introduction of microcapsules caused an increase in the PVA nanofiber diameters probably due to an increase in the solution viscosity. The production of such self-supported and loaded microcontainers could be of high interest for various applications.
applications of nanotechnology (nanoparticles) in food packaging, mainly focusing on enhancement of barrier properties, antimicrobial food packaging, active packaging, quality monitoring through intelligent packaging, etc.
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The seminar that I have shared is Nano coating, nano treatments novel approaches for extending the post harvest life of horticulture produce. An idea how shelf of the fresh produce can be extended.
Applications of nanotechnology in food packaging and food safetyDr. IRSHAD A
Over the past few decades the evolution of a number of science disciplines and technologies have revolutionized food and processing sector. Most notable among these are biotechnology, information technology etc… and recently nanotechnology which is now constantly growing in the field of food production, processing, packaging, preservation, and development of functional foods. Food packaging is considered as one of the earliest commercial application of nanotechnology in food sector. Around more than 400 Nanopackaging products are available for commercial use. In 2008, nanotechnology demanded over $15 billion in worldwide research and development money (public and private) and employed over 400,000 researchers across the globe (Roco, M. C. et al. 2010). Nanotechnologies are projected to impact at least $3 trillion across the global economy by 2020, and nanotechnology industries worldwide may require at least 6 million workers to support them by the end of the decade (Roco, M. C. et al. 2010). Scientists and industry stakeholders have already identified potential uses of nanotechnology in virtually every segment of the food industry from agriculture (e.g., pesticide, fertilizer or vaccine delivery; animal and plant pathogen detection; and targeted genetic engineering) to food processing (e.g., encapsulation of flavor or odor enhancers; food textural or quality improvement; new gelation or viscosifying agents) to food packaging (e.g., pathogen, gas or abuse sensors; anticounterfeiting devices, UV-protection, and stronger, more impermeable polymer films) to nutrient supplements (e.g., nutraceuticals with higher stability and bioavailability). Undeniably, the most active area of food nanoscience research and development is packaging: the global nano-enabled food and beverage packaging market was 4.13 billion US dollars in 2008 and has been projected to grow to 7.3 billion by 2014, representing an annual growth rate of 11.65% (www.innoresearch.net).This is likely connected to the fact that the public has been shown in some studies to be more willing to embrace nanotechnology in ‘out of food’ applications than those where nanoparticles are directly added to foods.
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Nanotechnology and its application in postharvest technology by l. jeebit singh
1. NANOTECHNOLOGY –
ITS APPLICATION IN
POST HARVEST TECHNOLOGY
Leishangthem Jeebit Singh
UHS10PGM092
PG Centre, Bangalore, UHS
03/03/2011
2. INTRODUCTION
“Nano” (Greek word) = “dwarf”.
“Nano” means 10-9
or one billionth of something.
Nanomaterial are the material with one, two or three
dimensions in the range 1-100 nm
3. DEFINITION
• The term ‘nanotechnology’ is the art and science of
manipulating matter at the nanoscale”.
Nanotechnology is research and technology at the atomic,
molecular or macromolecular levels using a length of scale
approximately 1 to 100 Nanometres, in any direction; the
creation and use of structures, devices and systems that
have novel properties and functions because of their
small size; and the ability to control and manipulate
matter on an atomic scale.
-US Environmental Protection Agency (EPA).
4. A nanometer is…
– one billionth of a meter
How Small Is Nanoscale?
Strand DNA Sample = 2 nm
A virus = 100nm
Atom = 1nm wide
Human hair = 80,000 nm wide
5. TIME LINE OF NANOTECHNOLOGY
• 1959 Feynman 1st
describe molecular machines
building with atomic precision.
‘There’s Plenty of Room at the Bottom’.
• 1974 Taniguchi uses term "nano-technology" in
paper.
• 1997 First company on nanotechnolgy founded:
Zyvex
• Presently : finding its application in nearly all the
branch of technology.
6. NANOTECHNOLOGY GROWTH
Table 1. Estimated government nanotechnology R&D expenditures during
1997–2003 (in U.S.$ millions/year).
• Report expected that 1 trillion USD expenditure in 2011. (nanoforum.org)
8. NANOTECHNOLOGY IN INDIA
• Nano Science and Technology Initiative (NSTI)
• Nano Science and Technology Mission (Nano
Mission) program
• Expenditure on nanotechnology :US$ 87m
(2009).
• Among agricultural research: IARI, TNAU and
PAU (22.6 million USD in 2006).
9. WHAT MAKES
NANOMATERIAL
DIFFERENT?
• Reduction in size at nanoscale results in novel
properties
– Compactness
– Preciseness
– Chemical reactivity
• More surface area
– Exhibit very different
• Electrical,
• Physical (Strength, flexibilty)
• Optical (transparency, colour)
• Magnetic properties
10. Example of changes at Nanoscale:
• In bulk form, zinc and titanium dioxide is white
and opaque, in nano form it is transparent
• Enhanced antimicrobial property of silver
particle.
• Gold changes its colour
at different nano
scale.
11. Drug delivery
Imaging
Phramaceuticals
Therapy etc.
Fuel cell catalyst
Dye sensitized cell
Paint on cell
Li-ion electrodes etc.
Pollution monitoring
Scavengers
Waste treatment etc
High power magnet
Quantum computers
HD storage
E- circuits etc.
Industrial catalyst
Super plastics
Nano-inks
Nano conductors etc.
Self cleaning textile
Electric textile
Heat retention
UV blocking etc.
Nutraceuticals
Fungicides
Processing catalyst
Packaging etc.
APPLICATIO
N
13. APPLICATION IN AGRICULTURE
• Nanocapsule
– Pesticides, fertilizers & other agrochemicals
– Vaccines
• Delivery of growth hormone in controlled fashion
• Nanosensor for
– Monitoring soil condition and crop growth
– Detection of animal and plant pathogens
– Nanochips for identity preservation and tracking
• Nanoparticles to deliver DNA to plants (targeted genetic
engineering)
• Determination of enzyme –substrate interaction.
14. Application of Nanotechnology in
the Post Harvest Management:
• Packaging and Food Safety
• Food processing
– Food additives
– Nano encapsulation
• Nano sensor instrument
• Quality control and testing
• Novel foods.
15. NANOFOOD
Food which has been
Cultivated,
Produced,
Processed or
Packaged
using nanotechnology techniques or tools,
Or, to which manufactured nanomaterials have
been added
Like --nanoparticles (iron or zinc) and
nano capsules.
16. IN PACKAGING AREAS
1. Improving packaging properties:
– Flexibility, gas barrier, transparency, heat
resistance, moisture barrier
1. Antimicrobial packaging and oxygen
scavenging packaging
2. Intelligent packaging
– Smart packaging, interactive packaging, e-tongue
and e-nose incorporated package etc.
1. Biodegradable packaging
18. NANOCOMPOSITES FOR FOOD PACKAGING
APPLICATIONS
optimal interaction between clay and polymer
Fig2 . Different methods of developing nanocomposite.
Henriette et.al,09.
19. MECHANISM
• Silica : due to strong interactions between
nSiO2 and the polymer matrix via covalent
bonding.
• Clay layers: constitute a barrier to
gases and water, forcing them to
follow a tortuous path.
20. Table 2- Physical properties of mango puree edible films with different
concentrations of cellulose nanofibers reinforcements.
Cellulose nanofibers
(g/100g) dw
Tensile strength
(MPa)
Water vapour permeablilty
(g.mm/kPa.h.m2
)
0 (4.09 ± 0.12)e
(2.66 ± 0.06)a
1 (4.24 ± 0.25)de
(2.40 ± 0.19)ab
2 (4.42 ± 0.14)de
(2.17 ± 0.08)bc
5 (4.58 ± 0.21)cd
(2.16 ± 0.05)bc
10 (4.19 ± 0.13)c
(2.03 ± 0.11)c
18 (5.54 ± 0.07)b
(1.90 ± 0.06)cd
36 (8.76 ± 0.11)a
(1.67 ± 0.11)d
Henriette et. al., 2009
(Means in same column with different letters are significantly different at P < 0.05).
21. ANTIMICROBIAL PROPERTIES
• By incorporation of
– Nanosilver
– Chitosan based Ag ion.
– Starch coated with antimicrobial substances.
– Carbon nanotubules (against E. coli).
– ZnO nanoparticles.
23. Fig. 3. Exploded view of a typical antimicrobial coating
nanopackaging film.
Microorganisms hydrolyses starch based particles causing release of the
antimicrobial lysozyme resulting in inhibitors of microbial growth
Buonocore et al., 2005.
24. Fig. 4. Effect of different nano based packaging
material on growth of Lactobacillus plantarum on
orange juice at 56 days of storage at 4ᵒC.
(Emamifar et. al., 2011)P105 = (95% nano TiO2 + 5% nano-Ag)
25. Fig. 5: Effect of packaging containing nanoparticles on
the population of L. plantarum during 112 days of
storage at 4ᵒC
(Emamifar et. al., 2010)P105 = (95% nano TiO2 + 5% nano-Ag)
26. Fig. 6: Growth of lactic acid bacteria plotted against storage time for
fresh fruit salad coated with nanoparticle
Control
10 mg of Ag-MMT,
15 mg of Ag-MMT
20 mg of Ag-MMT.
(Costa et. al., 2011)Vertical bars indicate standard deviations.
27. Fig. 7 Growth of mesophilic bacteria plotted as a function of
storage time for fresh fruit salad.
Control
10 mg of Ag-MMT,
15 mg of Ag-MMT
20 mg of Ag-MMT.
(Costa et. al., 2011)
Vertical bars indicate standard deviations.
28. Fig. 8 Total mesophillic aerobic counts recorded in fresh-cut “Piel de
Sapo” melon pieces during 10 days shelf-life at 4 °C in the presence
1% silver nanoparticles.
Each value is the mean of three replicates and vertical bars indicate
standard deviations.
(Fernández et.al.,2010)
29. Fig. 9 Psychotropic microorganisms counts recorded in fresh-
cut “Piel de Sapo” melon pieces during 10 days shelf-life at
4°C in the presence silver nanoparticles.
Each value is the mean of three replicates and vertical bars indicate
standard deviations.
(Fernández et.al.,2010)
30. O2 SCAVENGING PACKAGING
• The incorporation of O2 scavengers into
food package can maintain very low O2
levels.
• Obtained by adding titanium nanoparticles
to different polymers.
• O2 scavenging by photocatalytic
mechanism.
31. INTERACTIVE/SMART/INTELLIGENT FOOD
PACKAGING
• Identify problems on its own.
• If possible, solves or indicate it.
• Interact with consumers to ‘personalise’ food,
changing colour, flavour or nutrients on
demand.
• Sense allergic to a food’s ingredients and block
the offending ingredient.
32. ADVANTAGES OF SMART PACKAGING
• Extend food shelf life.
• Envelope foods, preventing gas and moisture
exchange.
• Detects food spoilage and release nano-anti-
microbes.
• Nano-sensors also act as electronic barcodes.
34. Intelligent MAP
• Respond to
environmental
conditions change
in moisture,
gaseous
composition and
temperature.
35. Fig. 10: Effects of nanocomposite based packaging on
organoleptic characteristics of kiwifruit at 4 °C storage.
◊ - Normal packaging;
▲- Polyethylene(70%) blended with nanoparticle (30%) {35% of
nano-silver, 40% of nano-TiO2 and 25% of montmorillonite}
Hu et. al., 2011
36. Fig. 11: Effects of nanocomposite-based packaging on
ascorbic acid and total phenols of kiwifruit during 4 °C storage
◊ - Normal packaging;
▲- Polyethylene(70%) blended with nanoparticle (30%) {35% of
nano-silver, 40% of nano-TiO2 and 25% of montmorillonite}
Hu et. al., 2011
37. Fig. 12: Effects of nanocomposite-based packaging on
reducing sugar and titratable acidity of kiwifruit during
4 °C storage
◊ - Normal packaging;
▲- Polyethylene(70%) blended with nanoparticle (30%) {35% of
nano-silver, 40% of nano-TiO2 and 25% of montmorillonite}
Hu et. al., 2011
38. Table. 3: Effect on nano composite packaging on ascorbic
acid, NEB and colour of orange juice during storage.
Storage
(days)
Film type
Ascorbic acid
(mg/100g)
NEB
( OD at 420nm
Colour
difference
(∆E)
0 85.67a 0.15 h 0.00j
28
LDPE Pure 81.23c 0.24e 5.56 g
LDPE + 1.5% P105 79.87d 0.24de 6.66d
LDPE + 5% % P105 74.37 h 0.27b 6.53de
LDPE + 0.25% nano-ZnO 80.50 cd 0.23ef 6.00f
LDPE + 1% nano-ZnO 78.80e 0.25c 5.90f
56
LDPE Pure 78.40ef 0.24de 7.41c
LDPE + 1.5% P105 77.73f 0.25c 7.61b
LDPE + 5% % P105 63.90i 0.28a 7.99a
LDPE + 0.25% nano-ZnO 78.33ef 0.24d 7.48bc
LDPE + 1% nano-ZnO 76.67 g 0.25c 8.06a
(Emamifar et. al., 2010)P105 = (95% nanoTiO2 + 5% nano-Ag)
39. Fig. 13: Effect on nano composite packaging on sensorial
quality of orange juice after 28 days of storage.
(Emamifar et. al., 2010)
P105 = (95% nano TiO2 + 5% nano-Ag)
40. BIODEGRADABLE PACKAGE
• Package that can be decomposed into CO2 and
H2O by the action of naturally occurring
microorganism.
• Nano-additive derived from biomaterials
sourced from plants.
• Bionanocomposites:
– Chitosan, cellulose, collagen and zein.
44. Advantages of nano food
additives
–Ease of handling,
–Enhanced stability,
–Protection against oxidation,
–Retention of volatile ingredients,
–Moisture-triggered controlled release,
–pH-triggered controlled release,
–Enhanced bioavailability and efficacy
45. MECHANISM FOOD ADDITIVES
• Easy dispersion of water insoluble
additives (no need for emulsifier).
• Minute micelles (nanocapsules) acts as
carriers.
–essential oils, flavor, antioxidant,
vitamins, co – enzymes, minerals and
phytochemicals
46. NANOENCAPSULATION
• A technology of
packaging solids, liquids
or gaseous materials in
miniature, sealed
capsules that can
release their contents at
controlled rates under
specific conditions
47. NANOENCAPSULATION
• Nano-encapsulation offers benefits better than,
those of microencapsulation,
– Preserves the ingredients and additives during
processing and storage,
– masking unpleasant tastes and flavours,
– controlling the release of additives,
– better dispersion of water-insoluble food
ingredients and additives,
– improved uptake of the encapsulated nutrients
and supplements
• Works like a “Trojan Horse”
48.
49. BASES FOR ENCAPSULATION MECHANISM
• Lipid based for antioxidant
• Soy lechitin based by nanodispersion for
– Fat solubles vit, flavour, nutraceuticals
• Liposomes based.
• Hydrophobically modified starch based.
– Bioactive compounds
50. Fig. 15 Inactivation curve of L. delbrueckii suspended in
orange juice treated with terpenes nanoemulsion at 32ᵒC
Control juice Juice with 1g/L terpenes nanoemulsion
5g/L terpenes nanoemulsion 10 g/L terpenes nanoemulsion
Days
Donsì et. al., 2011
51. Fig. 16. Inactivation curve of L. delbrueckii suspended in pear
juice treated with terpenes nanoemulsion at 32ᵒC
Control juice Juice with 1g/L terpenes nanoemulsion
5g/L terpenes nanoemulsion 10 g/L terpenes nanoemulsion
Donsì et. al., 2011
52. Fig. 17: Variation over time of the global color difference of
orange juice with terpenes nanoemulsion at 32ᵒC
Control juice Juice with 1g/L terpenes nanoemulsion
5g/L terpenes nanoemulsion 10 g/L terpenes nanoemulsion
Days
Donsì et. al., 2011
53. Fig. 18: Variation over time of the global color difference
of pear juice with terpenes nanoemulsion at 32ᵒC
Control juice Juice with 1g/L terpenes nanoemulsion
5g/L terpenes nanoemulsion 10 g/L terpenes nanoemulsion
Donsì et. al., 2011
54. FOOD FORTIFICATION
Fortify processed food with nano-encapsulated
nutrients,
Improves:
Increases nutrient content
Fibre -content,
Appearance and taste,
Fortifying nanoparticles of lycopene in tomato juice,
pasta sauce, and jam (Auweter et. al., 1999).
55. PROBIOTICS
• Live mixtures of bacterial species and can be
incorporated in foods
• Probiotic bacterial preparations could be
delivered to certain parts of the gastro-intestinal
tract where they interact with specific
receptors.
• Acts as de novo vaccines.
56. NANO SENSOR
• Can detect toxins and pathogens in foodstuffs in
• the lab, in the farm, during processing, storage or the shelf
• Advantages:
(a) reduced unit costs
(b) working with sample volumes in the range of nanoliters
(c) shorter analysis times
(d) multi-analyte analysis
(e) safer and environmentally friendly devices
62. MECHANISM FOR MICROBIAL DETECTION
• Antibody
–Nanoparticle complex
–Fluorescent & detection
–Conjugation with magnetic nanoparticles.
• Protein binds with nanoparticle having
flurosecent property
65. Major food and agriculture companies engaged
in nanotechnology R&D
• Altria (Kraft Foods)
• Associated British Foods
• BASF
• Bayer
• Cadbury Schweppes
• Campbell Soup
• DuPont Food Industry
Solutions
• General Mills
• Krafte
• Glaxo-SmithKline
• Goodman Fielder
• Group Danone
• John Lust Group Plc
• Nestlé
• Nichirei
• Nippon Suisan Kaisha
• PepsiCo
• Unilever
• United
66. Table 4 :Commercial products in market (Packaging)
Product name Manufacturer Nano content Claim
Durethan KU 2-
2601
Bayer Silica in a polymer-
based
nanocomposite
Prevent the
penetration of oxygen
Nanoplastic wrap SongSing
nanotechnology
Nano zinc Antibacterial, anti-uv,
temperature resistant
Cadbury
Schweppes
Plantic
Technologies
Thermoformed
Plantic®
R1 trays
Biodegradable after
use
Mark and spencer Plantic
Technologies
Plantic Plastics Biodegradable after
use
DuPont™ Light
Stabilizer 210
DuPont Nano titanium
dioxide
U.V.-protected plastic
food packaging
Nano Silver Food
Storage
Containers
Nano Silver
Wholesale
Ltd.
Nano Silver Antimicrobial
food containers
67. Table 5: Commercial products available in market
(food and beverages)
Product name Manufacturer Nano content Claim
NanoTea Shenzen Become
Industry &
Trading Co.
Nanoparticles Se enriched.
Fortified fruit juice High Vive.com 300nm iron
(SunActiveFe)
“Daily Vitamin
Boost”
Fortified fruit juice
Jamba Juice
Hawaii
300nm iron
(SunActive Fe)
22 essential vitamins and
minerals.
Oat Vanilla
Nutritional
Drink Mix
Toddler Health 300nm iron
(SunActive Fe)
Balanced nutritional drink
for children from 13
months to 5 years.
68. Table 6: Commercial products available in market
(food additives)
Product name Manufacturer Nano content Claim
Solu™ E 200 BASF Vitamin E nano-
solution
using NovaSol
Solubilsates of fat-soluble
vitamins
Synthetic lycopene BASF LycoVit 10% (< 200nm
synthetic lycopene)
Nano-self assemble
structured liquids
(NSSL)
Nutralease Nano micelles for
encapsulation of
nutraceuticals
Improved bioavailability
for nutraceuticals
NanoCoQ10® Pharmanex Nano coQ10 Nano technology to deliver
highly bioavailable
coenzyme Q10
AquaNova NovaSol Aquanova Product micelle
(capsule)
An optimum carrier system
of hydrophobic
substances.
69. WHY NANOPARTICLES POSE NEW
RISKS
• Chemically reactive than larger particles
• Greater access to our bodies than larger particles
• Greater bioavailability and greater bioactivity may
introduce new toxicity risks
• Compromise our immune system response
• Easily dispersible in environment.
70. REGULATION
• Nano food products are already
in market.
• The need for a stringent nano
regulation is felt.
• Formulation of regulations
under the process.
• But there are still no laws.
71. Conclusion
• Incorporation of Ag ions, TiO2 and ZnO has been
successfully carried out for their antimicrobial
property in packaging.
• Nano clay and monmorollite are usually used as
based for packaging.
• Encapsulation with terpene oil was also successful
for quality improvement.
• Commercial food and beverages products based on
nano Fe, nano Se and nanoencapsulation are already
in market.
72. THE NEXT BIG THING IS
REALLY SMALL.
Thank YouThank You.
