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.

1. Presented by:
Shraddha Jaiswal
Department of Food Technology, School of Engineering and Technology,
JNU Jaipur, Rajasthan (India)

2. 1. INTRODUCTION
2. NEED IN FOOD SECTOR
3. NANOTECH IN FOOD
4. NANOTECHNOLOGY APPLICATIONS IN FOOD
INDUSTRY
5. APPLICATIONS:
a) Nano encapsulation
b) Nanoemulsions
c) Nanoparticles/active packaging
d) Nanoclays in packaging
e) Nanocomposites in packaging
f) Nanosensors at the packaging and processing plant
g) Nanosensors in plastic film packages/ Electronic tongue/
Intelligent packaging

3. h) Nanosensors
i) Nanofibres
j) Color changing labels
k) Nanocochelates/ nanodroplets
l) Nanofilms/ Nanolaminates
6) CONCLUSIONS
7) REFERENCES

4.  Nanotechnology or “nanotech” focuses on the characterization,
fabrication, and manipulation of biological and non-biological
structures of matter
 Refers to components at nano-scale with process or processes
used in the manufacture and/or bio-fabrication of size less than
100 nanometers
 A component of macro scale single and multidimensional
products
 Structures on this scale have been shown to have unique and
novel functional properties

5.  Because of their ‘nanosize’, these materials exhibits
exceptional feature to develop innovative products.
 Applications right from advancements in trending technology to
development of unconventional and never-thought-before
products.
 Research and development projects aim at amendments of the
persisting molecular features at the atomic level.
 Properties and possibilities of nanotechnology:
a) high reactivity
b) enhanced bioavailability and bioactivity
c) adherence effects and surface effects of nanoparticles

6.  The estimated growth of world population from 6.7
billion in 2006 to 9.3 billion by 2050 directly implies the
increased world food needs.
 Advancements in food and agriculture sector ,thus, is a
major concern guiding the research in the field of
nanotechnology and its applications in both these major
sectors.
 Direct impact on production, growth, reception,
processing and storage until its consumption.
 Major areas are increased production of agricultural
products, water treatment and decontamination and food
processing, storage and biosecurity.

7. 1) Promising applications of nanotechnology in foods includes:
 Enhancement of activity and bioavailability of nutrients
 improvement of organoleptic features
 better consistency of food matrix
 new packaging development
 food traceability, safety and monitoring during transport and
storage
 new purification techniques and removal of unwanted substances to
reduce environmental side-effects
2) Forms a natural part of food processing and conventional foods.
3) The advantages of being simple, cost-effective and environmental
friendly and contributing to the economy.

8.  The types of material produced at the nano scale can be in:
a) one dimension (very thin coatings, nanoemulsions)
b) two dimensions (nanowires, nanofibers or nanocapsules,biofilms)
c) three dimensions (nanocarriers,
nanoparticles such as very fine
powder preparations)

9. •Nanocapsules
•Nanocochelates
•Nano crystals
•Nano droplets
•Electrochemical
nano sensors
•Nano films/clays
•Fluorescent particles
•Antimicrobial coats
•Nano sieves
•Nanosensors
•Nano emulsions
•Nanotubes
•Nanosensors
•Smart delivery system
•Nanobiotech
•Precision Farming
Production Processing
SupplementsPackaging
NANOTECHNOLOGY APPLICATIONS IN
FOOD INDUSTRY

11. Usage:
Form:
Products:
Enhances taste and decrease level of uptake of fat,
sugar, salt, emulsifiers, etc.;
coatings to increase shelf life of the food product
Desired coatings over silica nanoparticles;
nanostructured or nanosized particles of anatase
titanium dioxide
Chocolate slim shake, mayonnaise;
Unilever R&D to decrease the fat content of ice-
cream from 15% to 1%;
NutraLease Company Ltd. uses nano-sized self-
assembled structured liquids (NSSL) technology.

12. Usage:
Form:
Products
:
Increases the bioavailability of nutrients and vitamins
liposomes and biopolymer based
nanoencapsulated nutrients
Nestlé- encapsulated product of vitamin A and
iron;
Morocco- iron nanocapsules used for children
and pregnant women to combat anemia and fatigue;
George Weston Foods of Australia

13. Usage:
Form:
Products:
Reduces uptake of LDL; increase uptake of
protein, edible vaccine and addition of vitamins,
preservatives and bioactive peptides or probiotics
to food
Nanoparticles of phytosterols, polylactic acids,
polyethylene glycols
Canola Active Oil, produced by Shemen
Industries;
Nu- Mega Driphorm to fortify
Australian bread

14. Usage:
Form:
Products:
Enhances reaction efficiency at low dosage,
interesterification, hydrogenation, fortification
Nano scale protein membranes ;
Solid-lipid-Nanoparticles- encapsulated
β carotene
Toffee, margarines, cheese, ice-creams;
AQUANOVA- German supplier of liquid formulas
markets these micelles as "NovaSol“;
Further reasearch by Heinz, Kraft foods and Nestle

15. Usage:
Form:
Products:
For antimicrobial, antioxidants, anti-browning
activity
Nano silver, Nano magnesium and Nano zinc
oxide
SAFENANO- assess toxicological impact through
its EUFP7 NanoSafePack project;

16. Usage:
Form:
Products:
Prevents oxygen transfer and product destabilizing;
anti UV resistant; thermal stability
Nitrure of nanotitanium, dioxide of titanium,
oxides of nanozinc and nanomagnesium
“DuPont light stabilizer210” additive by DuPont;
Beer, soft drink bottles;
transparent plastic bottles;
thermofoamed containers

17. Usage:
Form:
Products:
To prevent carbon dioxide leakage through light plastic
bottles
Nanoclay (montmorillonite), Bentonite
Carbonated drinks; ready-to-eat foods by U.S. Army;
AMCOR International;

18. Usage:
Form:
Products:
Checks for the microbial load and spoilage causing
organisms over the food been packed;
food safety
lateral flow immunoassay device being developed by
scientists at Wageningen;
also studied at the Bioanalytical Microsystems and
biosensors laboratory at Cornell University
GMO detection;
early detection of illness (e.g., in cows)

19. Usage:
Form:
Products:
Auto detection of presence of odors from spoiled food;
specific to organism; to trace temperature fluctuations;
for food tracing, pathogen detection and preservation
Silicate/ silicon nanoparticles encrusted in polymeric
matrix; Radio Frequency Identification (RFID)
Nano barcodes by United States company Oxonica Inc.;
pSivida company with potential pSiNutria products;
Bacteria in Meat, fish; fungi affecting fruits

20. Usage:
Form:
Products:
Checks for pesticide residues and fortified substances in
fruits and vegetables to maintain process parameters,
Carbon nanotubes, chemical nanosensors and
nanobiosensors
Biacore’s fluidic chip technology to ensure consistent
vitamin content in fortified
foods, antibiotics in honey;
SPR Biosensor;
Glucose Biosensor

21. Usage:
Form:
Products:
As catalysts, increased surface-to-mass ratio,
increased kinetics, increase gelation; as
viscosifying agents
Microemulsions inside a nanofibre composed of
nanoparticles of SiO2
DNA microarray, microfluidics,
Micro-electromechanical systems

22. Usage:
Form:
Products
:
Detect ripeness, fluctuations in temperature and period
of storage, track either the internal or external
conditions
Silver and gold nanoparticles; carbon nanotube as
biosensor; carbon black nanoparticles
ToxicGuard, RipeSense; Opel, which makes Opalfilm;
Insignia Technologies; Georgia Tech in the U.S.

23. Usage:
Form:
Products:
More specific delivery of nutrients to cells without
affecting taste and color; Increasing bioavailability
of product lycopene, beta-carotenes and
phytosterols
Coiled nanoparticles, vitamin sprays
Further research for commercial products is going
on

24. Usage:
Form:
Products:
Develop edible films that protect food from gases,
lipids moisture and maintain texture; to strength
bioplastics; provide thermal insulation and
corrosion protection in metal containers
Protein, polysaccharides and lipid polymer based
nanolaminates; nano-biodegradable packaging.
Nansulate PT by Nansulate, Texas;
Fruits, vegetables, chocolates, meat products, baked
food, candies

25.  The health implications of use of nanotechnology warrants
attention of food regulations.
 The release of nanoparticles and nanotubes into the
environment must be avoided.
 The EU regulations have recommended that for the
introduction of new nanotechnology, specific safety standards
and testing procedures are required. In US, nano food and
packaging is regulated by USFDA, while organic chemicals
are regulated by EPA.
 In Australia, nanofood additives and ingredients are regulated
by Food Standards Australia.
 New Zealand follows FSANZ, under the Food Standards
Code.

26.  Helps to pay more attention on value addition through processing
and nutrition sciences
 To develop a newer and better technology that can be used for
various processes and applications at both industrial as well as
commercial levels with focus on food safety
 Reduces the pressure on environment, increases efficiency in
production systems and demands of the population
 In addition to the technical and scientific advancements to food,
regulatory considerations (safety/ toxicology and environmental
impact), economics and consumer acceptance of nanotechnology
will ultimately direct its contributions in food applications.

27.  Silvestre, C.; Duraccio, D. & Cimmino, S. (2011). Food packaging based on
polymer nanomaterials. Journal of Progress in Polymer Science,
doi:10.1016/j.progpolymsci.2011.02.003
 Yang, L.; Chakrabartty, S. & Alocilja, E. (2007). Fundamental building
blocks for molecular biowire based forward error-correcting biosensors.
Journal of Nanotechnology, Vol. 18, N. 42, pp. 1-6, ISSN 0957-4484
 Sánchez-García, M. D.; López-Rubio, A. & Lagaron, J. M. (2010). Natural
micro and nanobiocomposites with enhanced barrier properties and novel
functionalities for food bio packaging applications. Trends in Food
Science & Technology, Vol. 21, pp.528-536, ISSN 0167-7799
 Heidenreich, B.; Pohlmann, C.; Sprinzi, M. & Gareis, M. (2010). Detection
of Escherichia coli in meat with an electrochemical biochip. Journal of
Food Protection, Vol. 73, No. 11, pp. 2025-2033, ISSN 0362-028X
 McClements D.J., Decker E.A., 2000. Lipid oxidation in oil-in-
water emulsions: impact of molecular environment on chemical reactions
in heterogeneous food systems. J. Food Sci. 65, 8,1270-1280
 Acosta, E. (2009). Bioavailability of nanoparticles in nutrient and
nutraceutical delivery. Current Opinion in Colloid & Interface Science, Vol.
14, pp. 3–15, ISSN 1359-0294.
 Chen H., Weiss J., Shahidi F., 2006. Nanotechnology in nutraceuticals and
functional foods. Food Technol. 60, 3, 30-36.