This document discusses the use of nanotechnology in the food industry. It begins with definitions of nanoscience and nanotechnology. It then provides a brief history of nanotechnology and examples of how nanotechnology is used in nature by organisms like geckos and lotus leaves. The document outlines several nanotechnology applications in food including nanoparticulate delivery systems, nanocapsules, nanotubes, nanoemulsions, and polymer nanocomposites. It also discusses how nanomaterials like silver nanoparticles, zinc oxide nanoparticles, and titanium dioxide nanoparticles can be used for antimicrobial purposes in food packaging. Overall, the document examines the current and potential future uses of nanotechnology across the food supply chain.
Nanotechnology in food processing and food packagingYAMUNA KURIAN
Nanotechnology involves studying and manipulating materials at the nanoscale, between 1 to 100 nanometers. It has many applications in food processing including nanoencapsulation, nanoemulsions, and nanocoatings for food packaging. Nanoencapsulation uses structures like liposomes, nanocochleates, and nanofibers to encapsulate nutrients, vitamins, and other compounds to improve their absorption, stability, and bioavailability. Nanoemulsions and nanocoatings can also be used to improve food packaging through increased barrier properties and antimicrobial effects. While nanotechnology offers benefits to food processing and safety, more research is still needed to fully understand potential health risks from nanomaterials.
Nanotechnology has potential applications in food processing, packaging, and preservation. It involves manipulating matter at the nanoscale from 1 to 100 nm. In food processing, nanotechnology can be used for nanoencapsulation of flavors, nutrients, and other compounds. This allows for targeted delivery and helps increase shelf life. Nanotechnology also aids in food packaging through use of nano-sensors, nano-composites, and nanoparticles which can monitor food quality, act as barriers to gases, and improve mechanical properties respectively. Overall, nanotechnology at the micro-level helps revolutionize food systems from production to consumption.
Applicaion of nanotechnology in food industryVandita Raj
This document discusses the application of nanotechnology in the food industry. It begins by defining nanotechnology and providing some historical context. It then discusses how nanotechnology is used to improve food processing, packaging, barrier protection, smart packaging, antimicrobial packaging, and nutritional supplements. Food processing is made more effective by incorporating nanotechnology to remove toxins, prevent pathogens, improve preservation and consistency. Nanoparticles and nanocomposites are used in packaging for protection, sensing of gases, indication of shelf life, and inhibition of microbial growth. Nanotechnology also allows for more efficient delivery of nutrients through encapsulation and dispersion of supplements on the nanoscale level.
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.
Applications of Nanotechnology in Food Packaging and Food Safety (Barrier ma...Dr. 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.
Nanotechnology involves manipulating matter at the nanoscale of 1 to 100 nanometers. It has various applications in food processing and packaging to improve properties, functionality, and food safety. In food packaging, nanomaterials can be added to polymers to create nanocomposites with improved barrier, mechanical, and thermal properties. Specifically, nanoparticles of clay, silver, zinc oxide, titanium dioxide, and fibers are used in food packaging materials. These nanocomposites can provide oxygen barriers, carbon dioxide barriers, antimicrobial properties, UV protection, and improved strength. Nanotechnology also enables active and intelligent packaging through use of nanosensors, nanoreservoirs, and nanoencapsulation.
Applications of Nanotechnology in food scienceIniya Lakshimi
This document discusses nanofoods and how nanotechnology is being applied in the food industry. Some key points:
- Nanotechnology can be used to cultivate, produce, process or package foods using nanoscale techniques or by adding manufactured nanomaterials. This can enhance nutrient uptake, food quality/freshness, and add new textures/flavors.
- Many existing food structures and processes occur naturally at the nanoscale level in proteins, carbohydrates, and lipids.
- Applications include nano-encapsulation to improve nutrient delivery, nano-emulsions for better nutrient dispersion, edible nano-coatings as thin as 5nm, nano-composites for improved food packaging properties.
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.
Nanotechnology in food processing and food packagingYAMUNA KURIAN
Nanotechnology involves studying and manipulating materials at the nanoscale, between 1 to 100 nanometers. It has many applications in food processing including nanoencapsulation, nanoemulsions, and nanocoatings for food packaging. Nanoencapsulation uses structures like liposomes, nanocochleates, and nanofibers to encapsulate nutrients, vitamins, and other compounds to improve their absorption, stability, and bioavailability. Nanoemulsions and nanocoatings can also be used to improve food packaging through increased barrier properties and antimicrobial effects. While nanotechnology offers benefits to food processing and safety, more research is still needed to fully understand potential health risks from nanomaterials.
Nanotechnology has potential applications in food processing, packaging, and preservation. It involves manipulating matter at the nanoscale from 1 to 100 nm. In food processing, nanotechnology can be used for nanoencapsulation of flavors, nutrients, and other compounds. This allows for targeted delivery and helps increase shelf life. Nanotechnology also aids in food packaging through use of nano-sensors, nano-composites, and nanoparticles which can monitor food quality, act as barriers to gases, and improve mechanical properties respectively. Overall, nanotechnology at the micro-level helps revolutionize food systems from production to consumption.
Applicaion of nanotechnology in food industryVandita Raj
This document discusses the application of nanotechnology in the food industry. It begins by defining nanotechnology and providing some historical context. It then discusses how nanotechnology is used to improve food processing, packaging, barrier protection, smart packaging, antimicrobial packaging, and nutritional supplements. Food processing is made more effective by incorporating nanotechnology to remove toxins, prevent pathogens, improve preservation and consistency. Nanoparticles and nanocomposites are used in packaging for protection, sensing of gases, indication of shelf life, and inhibition of microbial growth. Nanotechnology also allows for more efficient delivery of nutrients through encapsulation and dispersion of supplements on the nanoscale level.
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.
Applications of Nanotechnology in Food Packaging and Food Safety (Barrier ma...Dr. 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.
Nanotechnology involves manipulating matter at the nanoscale of 1 to 100 nanometers. It has various applications in food processing and packaging to improve properties, functionality, and food safety. In food packaging, nanomaterials can be added to polymers to create nanocomposites with improved barrier, mechanical, and thermal properties. Specifically, nanoparticles of clay, silver, zinc oxide, titanium dioxide, and fibers are used in food packaging materials. These nanocomposites can provide oxygen barriers, carbon dioxide barriers, antimicrobial properties, UV protection, and improved strength. Nanotechnology also enables active and intelligent packaging through use of nanosensors, nanoreservoirs, and nanoencapsulation.
Applications of Nanotechnology in food scienceIniya Lakshimi
This document discusses nanofoods and how nanotechnology is being applied in the food industry. Some key points:
- Nanotechnology can be used to cultivate, produce, process or package foods using nanoscale techniques or by adding manufactured nanomaterials. This can enhance nutrient uptake, food quality/freshness, and add new textures/flavors.
- Many existing food structures and processes occur naturally at the nanoscale level in proteins, carbohydrates, and lipids.
- Applications include nano-encapsulation to improve nutrient delivery, nano-emulsions for better nutrient dispersion, edible nano-coatings as thin as 5nm, nano-composites for improved food packaging properties.
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.
Nanotechnology plays an important role in the food industry by helping reduce food waste and improve food quality. It can be applied during all stages of food production, processing, storage and distribution. Some key applications include nano-sensors for enhanced security, nano-delivery systems to improve nutrient absorption, nano-encapsulation to protect ingredients, and nano-emulsions and nano-coatings to improve food stability and shelf life. Overall, nanotechnology provides methods to fortify foods with vitamins and minerals, preserve food quality for longer periods, and ensure safe and nutritious food.
application of nanotechnology in food and dairy productsMohamed Ganzory
This document presents a graduation project by Mohamed Hassanain Ibrahim El-Ganzory on applying nanotechnology in food and dairy products. The project discusses the aims of using nanotechnology to improve sensory properties and shelf life of foods, as well as food safety. It provides an overview of nanotechnology including its history, approaches, types of nanomaterials and structures. Applications discussed include active and intelligent food packaging with sensors, nano-coatings, and surface biocides. The document concludes with recommendations for further research on health effects, improving processing techniques, regulations, and increasing customer awareness.
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.
W.A. Mihiravi Pamuditha gave a presentation on radio frequency (RF) heating technology for food processing. RF heating uses electromagnetic energy to induce volumetric heating within foods. It has advantages over conventional heating like faster and more uniform heating. Some applications of RF heating in food include thawing, baking, drying, pasteurization and using RFID tags for tracking. While it has benefits, high equipment costs are a disadvantage. The future of RF technology may include its expanded use in continuous food processing and integration with technologies like nanotechnology and smart refrigerators.
This document discusses the potential applications of nanotechnology in the food sector. It describes how nanotechnology could be used to improve food production, processing, packaging, and quality/safety monitoring. Some specific applications mentioned include using nanoparticles to modify food textures, reduce fat/salt content, enhance nutrient absorption in supplements, and develop novel food structures like fat-reduced ice cream or meat substitutes. The document also examines how various food processing techniques can introduce nanostructures into foods.
Nano technology is in emerging technology having vast scope of growth in food industries. Packaging of food products is an important application of Nano technology which is discussed in this presentation.
The main objective is to extend the shelf life or to improve the quality and saftey of the packed food.
It involves uses of Antioxidants , Antimicrobials, and other naturally/synthetic molecules to achieve this goal.
When anti-microbial systems such as silver based or Triclosan incorporated into conventional polymers such as PE,PP,PVC is called ACTIVE PACKAGING
When substance such as oils, chitosan,bio flavonoids etc. Known for their microbial, antithrombotic,antioxidant, antiinflamatory,cholestrol lowering and anti cancer properties when incorporated into packaging material constitute BIOACTIVE PACKAGING.
Suitable bioactive substances for incorporation into package wall include, phenolic compounds, phytoestrogens, cartenoids, organosulphur compounds, plant sterols, sutable dietary fiber, prebiotics, enzymes etc
This document provides an overview of nanotechnology applications in food packaging. It discusses how nanomaterials can be incorporated into polymer packaging materials and coatings to improve barrier and antimicrobial properties. Key applications mentioned include polymer nanocomposites to enhance oxygen and moisture barrier properties, nano-coatings on packaging surfaces for improved barrier performance, and surface biocides using nanomaterials like silver, zinc oxide and titanium dioxide for their antimicrobial effects. The document also reviews the history of nanotechnology and various synthesis methods for nanomaterials.
This document provides a review of active and intelligent packaging systems for meat and muscle products. It discusses various packaging functions and formats commonly used for meat at retail level. Problems with conventional meat packaging like oxygen exposure and moisture loss are outlined. The document then introduces different types of active packaging technologies, including oxygen scavengers, moisture absorbers, and carbon dioxide emitters/scavengers that can help extend shelf-life. Antimicrobial packaging methods are also reviewed. Finally, the concept of intelligent packaging that can monitor product conditions is introduced.
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
Cold Plasma - A Novel Method of Food Preservationankit dayal
Cold Plasma Sterilization is an method of food preservation. This technology can help to attain newer height and can explore indefinite scope of food preservation for the benefit of people.
Food nanosensors facilitate in detecting the harmful pathogenic microorganisms by monitoring the quality of food and help in controlling the spread of foodborne disease.
Non thermal processing and thermal processing, concept, mechanism and applica...Venkatasami murugesan
This document discusses various non-thermal and thermal food processing techniques. It begins by classifying foods based on pH, moisture content, and the types of bacteria present. It then describes various thermal processing techniques like blanching, pasteurization, ultra-pasteurization, UHT, hot fill, and aseptic processing. Next, it discusses non-thermal techniques like high pressure processing, cold plasma, pulsed light, UV light, ozone, and various other emerging techniques. It provides details on the mechanism and advantages/disadvantages of each technique.
In recent years the innovation of novel nanomaterials plays a vital role in many areas. Among those areas, the most
important factor of bio-nanocomposites is in food packaging industry by having the reason that these advances are
interested in improvement of food quality and safety. In food packaging, a major interest is on development of high barrier
properties against the diffusion of oxygen, carbon dioxide, flavor compounds, and water vapor. Day by day in the
globalization, food packaging requires a long shelf life, along with monitoring the safety and quality based upon
international standards. This chapter inculcates biodegradability of bio-nanocomposite, antimicrobial properties,
mechanical and thermal properties for food packaging applications.
NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...senaimais
This document summarizes emerging food processing technologies and their applications, research, and regulations. It discusses the AAFC Food Safety Research pilot plant in Guelph, Canada, which was certified in 2011 to conduct food safety engineering research. It reviews available groups of food processing technologies, including thermal, non-thermal, and combined technologies. Key drivers for these technologies include freshness, convenience, safety, shelf-life extension, and sustainability.
The document discusses infrared heating and its applications in food processing. It begins by describing the discovery of infrared radiation and its properties. Infrared heating works by causing molecular vibrations that generate heat inside and on the surface of materials simultaneously. This allows for uniform heating. Infrared heating has several advantages for food processing like reduced drying times and higher energy efficiency. Common applications include drying, pasteurization, blanching, peeling and baking. The document concludes that infrared heating is promising for surface heating and minimal processing due to its ability to quickly heat food while maintaining quality.
UV rays are used in food preservation to control microorganisms. UV light has poor penetration so it is only effective on surface microbes. The most effective wavelength is 260nm which is absorbed by nucleic acids in microbes. UV light is used to tenderize meat, cure and wrap cheese, prevent mold on bakery products, purify air in processing, treat water, and disinfect equipment. The mechanism is that UV light causes photochemical changes and mutations in nucleic acids that can lead to cell death.
Nanobiotechnology in Food processing.pdfyusufzako14
Nanotechnology involves studying and manipulating materials at the nanoscale, between 1 to 100 nanometers. It has many applications in food processing including nanoencapsulation, nanoemulsions, nanocoatings for food packaging, and nanobiosensors. Nanoencapsulation can be used to encapsulate nutrients, vitamins, flavors, and other compounds to improve their absorption, stability, and delivery. Nanotechnology is also being used to develop smart and active food packaging with improved barrier properties and antimicrobial surfaces. While nanotechnology holds promise, further research is still needed to fully understand health and environmental risks from nanomaterials.
Bionanocomposite materials have potential applications in food packaging due to their barrier properties and sustainability. Nanoparticles can be incorporated into biopolymers through methods like polymerization, exfoliation, and intercalation to form bionanocomposites. This improves properties such as mechanical strength and gas barrier effects compared to biopolymers alone. Bionanocomposites show promise as active packaging through inclusion of antimicrobial nanoparticles. However, more research is needed to understand potential human health risks from nanoparticle migration before wide commercial use. Regulations are being developed to ensure safety of nanomaterials used in food applications.
Nanotechnology plays an important role in the food industry by helping reduce food waste and improve food quality. It can be applied during all stages of food production, processing, storage and distribution. Some key applications include nano-sensors for enhanced security, nano-delivery systems to improve nutrient absorption, nano-encapsulation to protect ingredients, and nano-emulsions and nano-coatings to improve food stability and shelf life. Overall, nanotechnology provides methods to fortify foods with vitamins and minerals, preserve food quality for longer periods, and ensure safe and nutritious food.
application of nanotechnology in food and dairy productsMohamed Ganzory
This document presents a graduation project by Mohamed Hassanain Ibrahim El-Ganzory on applying nanotechnology in food and dairy products. The project discusses the aims of using nanotechnology to improve sensory properties and shelf life of foods, as well as food safety. It provides an overview of nanotechnology including its history, approaches, types of nanomaterials and structures. Applications discussed include active and intelligent food packaging with sensors, nano-coatings, and surface biocides. The document concludes with recommendations for further research on health effects, improving processing techniques, regulations, and increasing customer awareness.
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.
W.A. Mihiravi Pamuditha gave a presentation on radio frequency (RF) heating technology for food processing. RF heating uses electromagnetic energy to induce volumetric heating within foods. It has advantages over conventional heating like faster and more uniform heating. Some applications of RF heating in food include thawing, baking, drying, pasteurization and using RFID tags for tracking. While it has benefits, high equipment costs are a disadvantage. The future of RF technology may include its expanded use in continuous food processing and integration with technologies like nanotechnology and smart refrigerators.
This document discusses the potential applications of nanotechnology in the food sector. It describes how nanotechnology could be used to improve food production, processing, packaging, and quality/safety monitoring. Some specific applications mentioned include using nanoparticles to modify food textures, reduce fat/salt content, enhance nutrient absorption in supplements, and develop novel food structures like fat-reduced ice cream or meat substitutes. The document also examines how various food processing techniques can introduce nanostructures into foods.
Nano technology is in emerging technology having vast scope of growth in food industries. Packaging of food products is an important application of Nano technology which is discussed in this presentation.
The main objective is to extend the shelf life or to improve the quality and saftey of the packed food.
It involves uses of Antioxidants , Antimicrobials, and other naturally/synthetic molecules to achieve this goal.
When anti-microbial systems such as silver based or Triclosan incorporated into conventional polymers such as PE,PP,PVC is called ACTIVE PACKAGING
When substance such as oils, chitosan,bio flavonoids etc. Known for their microbial, antithrombotic,antioxidant, antiinflamatory,cholestrol lowering and anti cancer properties when incorporated into packaging material constitute BIOACTIVE PACKAGING.
Suitable bioactive substances for incorporation into package wall include, phenolic compounds, phytoestrogens, cartenoids, organosulphur compounds, plant sterols, sutable dietary fiber, prebiotics, enzymes etc
This document provides an overview of nanotechnology applications in food packaging. It discusses how nanomaterials can be incorporated into polymer packaging materials and coatings to improve barrier and antimicrobial properties. Key applications mentioned include polymer nanocomposites to enhance oxygen and moisture barrier properties, nano-coatings on packaging surfaces for improved barrier performance, and surface biocides using nanomaterials like silver, zinc oxide and titanium dioxide for their antimicrobial effects. The document also reviews the history of nanotechnology and various synthesis methods for nanomaterials.
This document provides a review of active and intelligent packaging systems for meat and muscle products. It discusses various packaging functions and formats commonly used for meat at retail level. Problems with conventional meat packaging like oxygen exposure and moisture loss are outlined. The document then introduces different types of active packaging technologies, including oxygen scavengers, moisture absorbers, and carbon dioxide emitters/scavengers that can help extend shelf-life. Antimicrobial packaging methods are also reviewed. Finally, the concept of intelligent packaging that can monitor product conditions is introduced.
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
Cold Plasma - A Novel Method of Food Preservationankit dayal
Cold Plasma Sterilization is an method of food preservation. This technology can help to attain newer height and can explore indefinite scope of food preservation for the benefit of people.
Food nanosensors facilitate in detecting the harmful pathogenic microorganisms by monitoring the quality of food and help in controlling the spread of foodborne disease.
Non thermal processing and thermal processing, concept, mechanism and applica...Venkatasami murugesan
This document discusses various non-thermal and thermal food processing techniques. It begins by classifying foods based on pH, moisture content, and the types of bacteria present. It then describes various thermal processing techniques like blanching, pasteurization, ultra-pasteurization, UHT, hot fill, and aseptic processing. Next, it discusses non-thermal techniques like high pressure processing, cold plasma, pulsed light, UV light, ozone, and various other emerging techniques. It provides details on the mechanism and advantages/disadvantages of each technique.
In recent years the innovation of novel nanomaterials plays a vital role in many areas. Among those areas, the most
important factor of bio-nanocomposites is in food packaging industry by having the reason that these advances are
interested in improvement of food quality and safety. In food packaging, a major interest is on development of high barrier
properties against the diffusion of oxygen, carbon dioxide, flavor compounds, and water vapor. Day by day in the
globalization, food packaging requires a long shelf life, along with monitoring the safety and quality based upon
international standards. This chapter inculcates biodegradability of bio-nanocomposite, antimicrobial properties,
mechanical and thermal properties for food packaging applications.
NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...senaimais
This document summarizes emerging food processing technologies and their applications, research, and regulations. It discusses the AAFC Food Safety Research pilot plant in Guelph, Canada, which was certified in 2011 to conduct food safety engineering research. It reviews available groups of food processing technologies, including thermal, non-thermal, and combined technologies. Key drivers for these technologies include freshness, convenience, safety, shelf-life extension, and sustainability.
The document discusses infrared heating and its applications in food processing. It begins by describing the discovery of infrared radiation and its properties. Infrared heating works by causing molecular vibrations that generate heat inside and on the surface of materials simultaneously. This allows for uniform heating. Infrared heating has several advantages for food processing like reduced drying times and higher energy efficiency. Common applications include drying, pasteurization, blanching, peeling and baking. The document concludes that infrared heating is promising for surface heating and minimal processing due to its ability to quickly heat food while maintaining quality.
UV rays are used in food preservation to control microorganisms. UV light has poor penetration so it is only effective on surface microbes. The most effective wavelength is 260nm which is absorbed by nucleic acids in microbes. UV light is used to tenderize meat, cure and wrap cheese, prevent mold on bakery products, purify air in processing, treat water, and disinfect equipment. The mechanism is that UV light causes photochemical changes and mutations in nucleic acids that can lead to cell death.
Nanobiotechnology in Food processing.pdfyusufzako14
Nanotechnology involves studying and manipulating materials at the nanoscale, between 1 to 100 nanometers. It has many applications in food processing including nanoencapsulation, nanoemulsions, nanocoatings for food packaging, and nanobiosensors. Nanoencapsulation can be used to encapsulate nutrients, vitamins, flavors, and other compounds to improve their absorption, stability, and delivery. Nanotechnology is also being used to develop smart and active food packaging with improved barrier properties and antimicrobial surfaces. While nanotechnology holds promise, further research is still needed to fully understand health and environmental risks from nanomaterials.
Bionanocomposite materials have potential applications in food packaging due to their barrier properties and sustainability. Nanoparticles can be incorporated into biopolymers through methods like polymerization, exfoliation, and intercalation to form bionanocomposites. This improves properties such as mechanical strength and gas barrier effects compared to biopolymers alone. Bionanocomposites show promise as active packaging through inclusion of antimicrobial nanoparticles. However, more research is needed to understand potential human health risks from nanoparticle migration before wide commercial use. Regulations are being developed to ensure safety of nanomaterials used in food applications.
The document discusses bioactive packaging, which involves designing food packaging or coatings to enhance the health impact on consumers. Bioactive packaging aims to integrate beneficial compounds like vitamins, prebiotics, and phytochemicals directly into packaging materials. This allows controlled release of these compounds into food over time. Methods like microencapsulation can protect bioactives during storage and release them when needed. Enzymes may also be incorporated to catalyze reactions in food. Materials investigated for bioactive packaging include biopolymers like chitosan, gelatin, and alginate. This novel approach could help address issues with stability and functionality of bioactives in foods.
This document discusses the applications of nanotechnology in the dairy industry. It begins by defining nanotechnology and describing some key nanoscale concepts. It then outlines several ways nanotechnology can be used in dairy, including nutrient delivery through nanoencapsulation, nanoliposomes, nanoemulsions and nanoparticles. It also discusses applications for food packaging such as active packaging, nanocoatings and intelligent packaging with nanosensors. While nanotechnology offers benefits, the document notes there are also risks that require further evaluation.
Application of Nanotechnology in Dairy Industry.pptxChirag Prajapati
Explore the fascinating world of "Application of Nanotechnology in Dairy Industry" with this comprehensive PowerPoint presentation. Discover how nanotechnology is revolutionizing the dairy sector, enhancing food safety, quality, and nutritional value. Learn about innovative nano-based techniques used in milk processing, packaging, and preservation. This informative presentation delves into the potential benefits and challenges of nanotechnology in dairy, offering valuable insights for professionals and enthusiasts alike.
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Nanotechnology can be applied in six main areas of agriculture and food technology: 1) pathogen and contaminant detection, 2) tracking crops and products, 3) nanoscience in molecular and cell biology, 4) nanoscale materials science and engineering, 5) addressing environmental issues and agricultural waste, and 6) educating the public and future workforce. Some potential applications include sensors to detect foodborne pathogens, nanotags to trace the origin of agricultural products, nanoparticles to fortify foods with increased nutrients, and nanocatalysts to make pesticides and herbicides more effective with lower doses. Overall, the speaker outlines how nanotechnology has the potential to improve food safety and quality, sustainability, and public understanding of emerging
Microencapsulation is a technology that packages solids, liquids, or gases within miniature sealed capsules. It can protect ingredients, allow for controlled release, and improve delivery of bioactive compounds in foods. Common microencapsulation methods include coacervation, spray drying, extrusion, and fluidized bed coating. Microencapsulation promotes the stability, delivery, and health benefits of bioactive ingredients like probiotics, vitamins, minerals, and fish oils. It masks unpleasant flavors and protects ingredients from environmental factors. Studies show microencapsulation can increase probiotic survival in foods and the delivery of iron, calcium, and omega-3s to the gastrointestinal tract.
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This document discusses the applications of nanotechnology in the food industry. It begins with an introduction and discusses the need for nanotechnology in the food sector. It then covers various applications of nanotechnology including nanoencapsulation, nanoemulsions, nanoparticles for active packaging, nanoclays for packaging, and nanosensors for packaging and processing plants. Specific examples of products that utilize these nanotechnology applications are also provided. The document concludes by noting regulatory considerations for nanotechnology in food.
This document discusses the potential applications of nanotechnology in the food sector. It begins with an introduction to nanotechnology and its relevance to meeting future food needs. It then discusses several applications of nanotechnology in food including nanoencapsulation to enhance nutrient bioavailability, nanoemulsions to reduce fat and sugar in foods, nanoparticles for antimicrobial packaging, and nanosensors for food safety monitoring. The document concludes that nanotechnology holds promise for improving food production, processing, and storage, but its health and environmental impacts require careful regulatory oversight.
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How different atoms can be arranged in a way which decides how strong or weak it would be?
When we modify materials at their atomic and molecular level, some very unusual and useful properties are generated. Since the dimensions of atoms and molecule are in nanometers, this technology is called nanotechnology.
Multiple institutions like Department on Information Technology (DoIT), Defence Research and Development Organisation (DRDO), Council of Scientific and Industrial Research(CSIR) and Department of Biotechnology (DBT) provided the funding to researchers, scholars and projects.
National Centers for Nanofabrication and Nanoelectronics were started in Indian Institute of Science, Bangalore and Indian Institute of Technology, Mumbai.
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Transition of nano particles in placenta in pregnant mothers and effects on breast milk quality
DNA or Biological changes due to prolong intake of nanoparticles
Mercury, titanium oxide, metal toxicity or poisoning
Interaction of nanoparticles with each other and with in the body
Degradability
Financial effects or Affordability to general population
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Similar to NANOTECHNOLOGY IN FOOD INDUSTRY.pptx (20)
1. DIVISION OF VETERINARY PUBLIC HEALTH & EPIDEMIOLOGY
NANOTECHNOLOGY-
IN FOOD INDUSTRY
PRESENTED BY:
SHABU SHOUKAT
2. NANOSCIENCE:
Study of phenomena and manipulation of materials at atomic ,
molecular and macromolecular scales, here properties differ significantly
from those at larger scale.
(Michael., 2004)
NANOTECHNOLOGY:
Involves the characterization, fabrication and/or manipulation of
structures, devices or materials that have at least one dimension approx
1–100 nm in length.
(Duncan., 2011)
INTRODUCTION
5. 29-Dec-1959-Richard Feynman,
Father of Nanotechnology.
There is plenty of room at the
bottom
1965-Got Noble
Prize in Physics
1974-Nario Tanighuchi uses term
Nanotechnology
1985-BUCKY BALL discovered
1996-Harry Kroto , Richard
Smalley and Robert Curl , Noble
Prize In Chemistry
1986-K.Eric Drexler developed
and popularized concept of
Nanotechnology and founded field
of Molecular Nanotechnology
HISTORY
7. Gecko feet covered with nano-size
hairs that use intermolecular forces,
allowing the lizards to stick firmly to
surfaces.
By replicating this scientists
developed an adhesive that seals
wounds or patch a hole caused by a
stomach ulcer.
The adhesive is elastic, waterproof
and made of material that breaks
down as the injury heals
Contd…..
The Gecko Feet Effect
8. No. of products available that are already benefiting
NANOTECHNOLOGY IN DAY TODAY LIFE
Sunscreen
Zinc or titanium Oxide
Tennis Rackets
Mobile phones,
Touch screens
Fabric Computer Technology
Army Uniforms
9. Food industry is under intense pressure
To ensure food safety
To achieve increased profit margins
Nanotechnology offers numerous possibilities along the supply chain from
farm to table.
The current drive towards optimum productivity is likely to continue to
boost nanotechnology funding.
A recent study which looked into nanotechnology in the food industry,
estimated that the nanofood market will surge from $2.6 billion (as of
2005) to $20.4 billion in 2010
(Helmut Kaiser Consultancy, 2005).
As of March 8, 2006, 212 products or product lines were using
nanotechnology, of which 19 were food and beverage products
(Woodrow Wilson International Center for Scholars, 2006a).
NANOTECHNOLOGY IN FOOD INDUSTRY
10. Nanotechnology applied by two different approaches
either “bottom up” or “top down.” in food and dairy
processing
(Ravichandran., 2010).
Top down-involves a physical processing of the food
materials such as
Dry-milling of wheat into fine flour that has a high
water-binding capacity.
Antioxidant activity in green tea powder improved
when the size is reduced to 1000 nm,
Digestion and absorption resulted in an increase in the
activity of an oxygen-eliminating enzyme
(Shibata, 2002).
CONTD…..
11. Bottom-up food nanotechnology include:
Self-assembly -structures through
organization of casein micelles or
starch
Self-organization -folding of globular
proteins, protein aggregates which
create stable entities to form
nanometer scale
(Dickinson and Van Vliet , 2003)
CONTD…..
12. APPLICATION IN FOOD INDUSTRY
• Nanoceuticals
• Nanosensors
• Pathogen
Detection
• Nanocomposites
• Nanocoatings
• Surface Biocides
• Active & Intelligent
packaging
• Bioplastics
• Association
colloids
• Bioploymeric
nanoparticles
• Nanoemulsions
• Nanocapsules
• Nanotubes
Nano
Particulate
Delivery
System
Packaging
Food
Engineering
Food
Safety&
Biosecurity
13. Functional ingredients (Drugs, vitamins, antioxidants) comes
in variety of different molecular & physical forms.
These rarely utilized directly in pure form.
Often incorporated into Delivery System.
Role of Delivery System
Vehicle
Protection
Control release of functional ingredient
Has to compatible with other components
(Weiss et al. 2006)
NANOPARTICULATE DELIVERY SYSTEMS
14. To Achieve above objectives, a no of potential delivery systems
based on nanotechnology are:
CONTD…..
Association colloids Biopolymeric nanoparticles
Nanoemulsions
15. Colloid stable system with small
particles dispersed throughout.
Association colloid particles are even
smaller ,5 – 100 nm.
Deliver Polar, Nonpolar, Amphiphilic
functional ingredients.
(Flanagan & Singh, 2006)
Formation is driven by hydrophobic
effect i.e. reduction of contact area bet.n
nonpolar groups of the surfactant & H2O
Functionality of system depends on
location of encapsulated functional
ingredient.
Surfactant miscelles,vesicles,Liquid
crystals.
Produced using foodgrade biopolymers -
proteins or polysaccharides
Through self-association or aggregation
or
By inducing phase separation in mixed
biopolymer systems
(Gupta and Gupta, 2005)
Polylactic acid (PLA) common
biodegradable nanoparticle
Encapsulates and delivers drugs and
micronutrients VIZ Iron, vitamin,
protein etc.
PLA need an associative compound
such as polyethylene glycol for
successful results
Functional ingredients encapsulated in
nanoparticles ,released in response to
specific environmental triggers
(Riley et al. 1999).
I. ASSOCIATION
COLLOIDS
II. BIOPOLYMERIC
NANOPARTICLES
16. Emulsion is a mixture of two or more
immiscible liquids (such as oil &water)
Nano-emulsion-High-pressure valve
homogenizers or micro fluidizers with droplet
size 100-500nm
Functional food components incorporated
within droplets, Interfacial region, or the
continuous phase.
Enables a slowdown of chemical degradation
processes
(McClements and Decker 2000).
III. NANOEMULSION
17. Consist of oil droplets (the core) surrounded by nanometer
thick layers (the shell) comprised of different polyelectrolytes.
Offer multiple encapsulating abilities
A layer-by-layer (LbL) electrostatic deposition method.
utilizes food-grade ingredients (protein, polysaccharide ) &
processing operation (homogenization, mixing)
Nanosize emulsion-based ice cream with a lower fat content
developed by Nestle and Unilever (Renton, 2006).
Nano Structured Multilayer Emulsions
19. 10-100 nm. in diameter.
Manufactured by electro spinning
Potential application
Environmentally friendly food
packaging material,
As building elements of the food matrix
for artificial foods
Platform bacterial cultures.
The applications for food & agricultural
systems are relatively few.
NANOFIBERS
20. Carbon nanotubes.
Certain globular proteins from milk (such as hydrolyzed α-
lactalbumin) made to self assemble into similarly structured
nanotubes under appropriate environmental conditions
(Graveland, 2006)
This technique is applicable
To other proteins
To assist in the immobilization of enzymes
To build analogues to muscle-fiber structures.
Min conc. to form nanotube is 20 g/l
Potential encapsulating agent
Important nutritional value
NANOTUBES
22. Encapsulation & delivery of biologically active ingredients to target
tissues, enhance flavor
Casein micelle-used as natural nanocapsular vehicle for nutraceuticals .
Created by nature to deliver nutrients -calcium phosphate & protein to the
neonate.
Harnessed for nano-encapsulation and stabilization of
hydrophobic nutraceutical substances for enrichment of non-fat or low-fat
food products. (uricanu et al. 2004)
Ligand Binding Proteins: e.g. β-Lactoglobulin
Hydrophobic cavity
Binds a variety of hydrophobic molecules,
including several fatty acids, vitamin A, D and E.
Protected from oxidative degradation after binding
NANOCAPSULES
23. NANOPARTICLES
Aggregates of atoms bridging small
molecular clusters of few atoms
Dimensions of 0.2–1 nm
Have physical, chemical, and biological
properties substantially different from their
macroscopic counterparts.
Useful nanoparticles in food industry
Silver, Zinc, Titanium dioxide
24. Activity related to several mechanisms:
1. Directly interact with microbial cells,
a. Interrupting trans-membrane electron transfer
b. Disrupting/penetrating cell envelope
c. Oxidising cell components
2. By producing secondary products
a. Reactive oxygen species (ros)
b. Dissolved heavy metal ions
ANTIMICROBIALACTIVITY OF NANOPARTICLES
26. Antibacterial property
Ability to sterilize over 650 types of
bacteria
Ag Impregnation
Effective against antibiotic resistant strains
No resistance to Ag.
Non -toxic, non-allergic & non cumulative
Don’t harm either wildlife or the
environment
Keep foods fresher three or even four times
Reduce biofilm on the surface
SILVER NANOPARTICLES
27. Used in food packaging to extend the shelf life of fruits by
soaking up the plant-ripening hormone ethylene
(Brehm-Stecher, 2008)
In 2003, Samsung introduced the Silver Nano (Silver Nano
Health System), a trademarked name of an antibacterial
technology which uses silver nanoparticles in washing
machines, vacuum cleaners, air conditioners and refrigerators.
In a case study, the 24-hour growth of bacteria was reduced by
over 98 percent -silver nano-particles
(Woodrow Wilson International Center, 2006d)
SILVER NANOPARTICLES
29. Ag –substituted zeolite
commonly used in plastic
materials.
Zeolite allows slow release
of antimicrobial metal ions
The ions have inhibitory
effect on metabolic
functions of the microbes
SILVER / ZINC ZEOLITES
30.
31. Block UV rays
Improve strength & stability of plastic
film
Can efficiently kill on contact both G+
& G- bacteria
(Jones et al.,2008)
Nano-ZnO coated films exhibit
antimicrobial effects against
L.monocytogenes & S.enteritides in
liquid egg white & in culture media
packaging.
(Jin et al.,2009)
Listed by FDA as Generally
Recognized safe (GRAS) material
ZINC OXIDE NANOPARTICLES
32. Absorbs UV rays & changing
them into small amounts of
heat
Non toxic approved by FDA
Bactericidal & Fungicidal
effects
Act against:
E.coli,
L.monocytogenes,
S.cholerasuis,
V.parahaemolyticus,
S.aureus,P.expasum
TITANIUM DIOXIDE
33. Bind with bacteria in chicken
GIT
Specifically functionalized
adhesion nanoparticles.
Bind the nanostructured K88
fimbrial adhesin of E. coli
cells in poultry guts
Agglomerate & remove the
pathogens prior to slaughtering
of birds
(Qu et al., 2005).
Polystyrene Nanoparticles- Nanofeed for Chickens
Nanoparticles with
hydrophobic polymeric core,
hydrophilic linking agents
bound to the core, and
biofunctional materials
bound to the linking agents
34. Low cost, specific purging agent
Reduce food born bacterial diseases
Decreased drug residues in meat tissue
Alternative for antibiotic resistant
bacteria
As anti-bio-warfare agents has great
potential as surface decontaminates.
Diagnostic tool for the identification
of pathogenic microorganisms having
specific adhesin (i.e. agglutination
test).
ADVANTAGES OF NANOFEEDS
36. Incorporating nanomaterials into packaging polymer to improve
physical performance , durabiliy , barrier properties and
biodegradation. (Bradley, 2011)
Polymer Matrix+ Nanomaterials ═PNC
̓ s
PROPERTIES
Longer shelf life by improving barrier
properties
Reduce gas ,moisture exchange and UV light exposure
(Sorrentino et al. 2007)
“DuPont light stabilizer210", reduce UV damage of foods
in transparent packaging by release of nano-titanium
(El Amin, 2007)
1. POLYMER NANOCOMPOSITES
37. 1. Polyolefins
Polypropylene (PP)
Polyethylene (HDPE,
LDPE,etc)
2. Polyethylene terepthalate
(PET)
3. Polystyrene (PS)
4. Polyvinyl chloride (PVC)
Strength & stiffness
Barrier to oxygen and
moisture
Resistance to food
component attack
Flexibility
Better thermal properties
than control polymers which
contain no nanoscale filler
POLYMERS USED IN FOOD PACKAGING
38.
39. Incorporating nanomaterials onto the packaging surface (either inside or
outside surface, or sandwiched as a layer in a laminate) to improve
especially the barrier properties
Nanoscale edible coating 5nm wide invisible to human eye
Moisture ,lipid,gas barrier. Improve texture properties
Vacuum deposited Al coatings on plastic films
Coating of the surfaces of glass food and beverage containers(bottles
&jars) with organosilanes (somolander and choudhary., 2010)
2007 sono-tec corp. developed antibacterial nano coating directly applied
on bakery goods (El Amin, 2007).
2. NANO-COATINGS
40.
41. Incorporating nanomaterials with antimicrobial properties on
packaging surface of packaging material
Maintain hygienic condition of food contact surface by preventing
or reducing microbial growth & helping cleanability.
Common in some reusable food containers such as boxes, crates &
inside liners of refrigerators & freezers
Chemicals commonly used are:
a. Nano silver (in the form of metallic silver)
b. Zinc oxide
c. Titanium dioxide
d. Magnesium oxide
3. SURFACE BIOCIDES
42. Incorporating nanomaterials with antimicrobial or other
properties (e.g antioxidant) with intentional release into &
consequent effect on packaged food.
(Bradley et al.2011)
1. Antimicrobial agents- AgNP, Mg. oxide ,cu & cu oxide , Zn
oxide, Cd selenide/telluride, chitosan & carbon nanotubes
• ultrasonically dispersed titanium oxide nanoparticles throughout
films & observed their effective photo-activated biocidal properties
against microorganisms(bacteria& yeast)
(Kim, et al. 2003)
• Ag NPs incorporated into cellulose pads for use in modified
atmosphere packaging of fresh beef
(Fernandaz et al.,2010
4. ACTIVE NANO-PACKAGING
43. 2. Oxygen Scavenging Materials
• Food deterioration by indirect action of oxygen includes food
spoilage by aerobic microorganism
• Oxygen scavenger films successfully developed by Xiao-e et al
(2004) by adding Titania nanoparticles to different polymers
(Green et al.,2004)
CONTD…..
44. Incorporating nanosensors to monitor & report on the condition of
food
• Able to respond environmental changes inside the
package(temp,humidity &level of oxygen exposure)
• Nanosensors to communicate degradation of product or microbial
contamination
(Bouwme ester et al.,2009)
• Give the history of storage & period of storage
• Release a preservative if the food within begins to spoil.
• This “release on command”preservative packaging is operated by
means of a bioswitch developed through nanotechnology
(Ravichandran, 2010)
5. INTELLIGENT PACKAGING
45. Biodegradable polymers, which meet all criteria of
scientifically recognized norms for biodegradability &
compostability
Renewable biomass source,-vegetable oil, corn-starch,potato-
starch or microbia,rather than fossil fuel plastics which are
derived from petroleum
• Polylactic acid (PLA)Plastics
• Polyamides 11
(Cabedo et al 2005)
6. BIO-PLASTICS
46. Nanotech provides food scientists with a no. of ways to create
novel laminate films suitable for use in the food industry
Consists of 2 or more layers of materials with nanometer
dimensions
Physically or chemically bonded to each other.
Based on the LbL deposition technique
(Decher and Schlenoff 2003)
Offer some advantages for the preparation of edible coatings
and films over conventional technologies within the food
industry
(Weiss et al. 2006)
NANOLAMINATES
47. A variety of different adsorbing substances could be used to
create the different layers:
• Natural polyelectrolytes (proteins,polysaccharides),
• Charged lipids (phospholipids,surfactants), and
• Colloidal particles (micelles, vesicles,droplets).
Active functional agents such as antimicrobials, antibrowning
agents, antioxidants, enzymes, flavors, and colors can be
incorporated into the films.
These increase the shelf life and quality of coated foods.
Created entirely from food-grade ingredients (proteins,
polysaccharides, lipids) by using simple processing operations
as
• Dipping
• Washing
CONTD…..
48. Outbreaks of disease have resulted in export bans and the collapsing of
markets.
Japan banned U.S. beef and beef products after a single case of bovine
spongiform encephalopathy (BSE) was detected in an eight year-old cow
imported into the United States from Canada.
Japan continuing to show resistance to fully reopening its borders.
In the United Kingdom, the BSE crisis in the late 1990s led to a 40 percent
decline in domestic beef sales and the complete loss of many export
markets
(Atkinson, 2007).
Scientists at the Kopelman Laboratory at the University of Michigan are
developing non-invasive bioanalytical nanosensors
Placed in a cow’s saliva gland to detect a single BSE prion particle before
the prion has had a chance to multiply and long before any symptoms of
the disease are evident
(Discussion News Media,2006a).
FOOD SAFETY-BIOSENSORS
49. Device or instrument comprising a biological sensing element
coupled to a transducer”
• E.g. include enzymes, organelles, antibodies, whole cells, DNA, and tissue.
“Self-contained analytical system that responds directly and
selectively to biologically important species i.e. a device or system
that detects a biological event”.
Potential Applications:
Pathogen detection (bacteria, viruses)
Toxin and pesticide detection
Spoilage detection
Authenticity and traceability
Quality control
WHAT IS A NANOSENSOR
52. Can detect certain chemical compounds ,toxins and pathogens in food
Eliminate the need for inaccurate expiration dates
Providing real-time status of food freshness
( Liao et al 2005)
Reduce the time for pathogen detection from days to hours or even minutes
Placed directly into the packaging material, where they would serve as
‘electronic tongue’ or ‘noses’ by detecting chemicals released during food
spoilage
(Garcia, et al. 2006)
Carbon nanotubes as sensors to detect microorganisms, toxic substances &
spoilage of foods & beverages (Nachay, 2007)
NANOSENSORS IN PACKAGING
53. Nanocantilevers are another innovative class of
biosensors
Detection principle based on their ability to detect
biological-binding interactions such as
• Antigen &Antibody,
• Enzyme & Substrate or Cofactor
• Receptor & Ligand
Through physical and/or electromechanical
signaling . (Hall, R.H. 2002)
Consist of tiny pieces of silicon-based materials ,
have the capability of recognizing proteins ,
detecting pathogenic bacteria &viruses
(Canel, et al. 2006)
Silicon surface of nanocantilevers modified to
attach antibodies, resulting in a change of the
resonant frequency depending on the attached
mass.
Able to detect E. coli, which is an indicator of
fecal pollution of water and food products, with
the help of a cantilever coated with agarose
(Gfeller, et al. 2005)
NANOSENSORS – PATHOGEN DETECTION
54. Portable device using nanowires & antibodies
Single test identifies presence, type, & conc. of contamination.
Specific pathogen antibodies attached to individual nanowires, which are
then placed on the food.
If the food product contains Salmonella, the Salmonella cells will bond
with the Salmonella antibody on the nanowire.
The nanowires are then exposed to fluorescent antibodies, which in turn
are exposed to make the bacteria visible.
Scientists have dubbed this process "sandwich immunoassay”
(Discussion News Media, 2006b).
CONTD…..
55. Canola oil has been engineered to help reduce Cholesterol
Through nano-sized self-assembled structural liquids(NSSA).
Minute compressed micelles-Nanodrops added to food product
Pass through the digestive system untouched
Proceed directly to the absorption site, carrying phytosterols to the larger micelles produced
by the body.
The phytosterols inhibit transportation of cholesterol from the digestive system into the
bloodstream
(Woodrow Wilson InternationalCenter for Scholars, 2006b).
Carotenoids nanoparticles can be dispersed in water,& can be added to fruit drinks for
improvedbioavailability;
Chinese nanotea (nano-based mineral supplements) claimed to improve selenium uptake.
Nanosilver or Nanogold are available as mineral Supplements
Synthetic lycopene has been affirmed GRAS (“generally recognized as safe”) under US
FDAprocedures
FOOD ENGINEERING-NANOCEUTICALS
56. Nanotechnology will transform the entire food industry in near
future
Developing adequate food delivering matrix, product formulations
& safety of the products need to be addressed.
There is an urgent need for regulation of nanomaterials
Before their incorporation into food processing including
packaging.
Nanomaterials must not cause any health risks for consumers or to
the environment.
CONCLUSION