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.

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

3. HOW BIG IS NANO

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

6. NANOTECHNOLOGY IN NATURE
(Dr. Josef., 2009)
The Lotus Leaf Effect

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

18. Schematic for formation of a number of nanolayers around particles

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

21. CARBON NANOTUBE

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

25. MOA 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

28. SILVER NANOPARTICLES IN REFRIGERATORS

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

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

35. Application of Nanomaterials in packaging
FOOD PACAKAGING (NANO OUTSIDE)
POLYMER NANOCOMPOSITES
NANOCOATINGS
SURFACE BIOCIDES
ACTIVE PACKAGING
INTELLIGENT PACKAGING
BIO-PLASTICS
(Bradley., 2011)

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

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

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

50. NANOSENSORS-TYPES
NANOSENSORS
INDICATOR
ORGANISM
NUCLEIC ACID
PROBE (NAP)
CONDUCTANCE
BIOLUMINESCENCE ENZYME SENSOR IMMUNOSENSOR
MICROBIAL
SENSORS

51. Detector Sensor Receptor
HOW THEY WORK

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