Nanoencapsulated Additives in Food Products

Mary Smith
Abstract
By utilizing the self-assembly mechanisms of many nanomaterials, and applying them to
nanoencapsulation it is possible to create super foods. These super foods will be able to alter
texture, nutritional content, shelf life and many other aspects of food without comprising the
taste. Nanoencapsulation is achieved using many different methods such as coacervation, spray
drying, electrospinning, and supercritical fluid. The appropriate method depends on the
properties of the encapsulated compound such as solubility, and thermal sensitivity.
Nanoencapsules need to be reduced in size, as well as have more uniform size. The applications
are also not currently wide spread due to the capsules only applying to Prior to the
commercialization of nanofoods the long term effect of nanomaterials in the human body, and
the environment must be studied. It is also necessary to establish regulatory bodies and develop
an appropriate way to label foods containing nanomaterials.
Introduction
In this paper the term nanomaterials will refer to materials that are on the nanoscale (10-9
meters, or one billionth of a meter). Nanomaterials are desirable because of the differences in
properties between the nanoscale and their bulk components. As the size of the particles gets
reduced to nanoscale range, there is an immense increase in the surface to volume ratio which
increases reactivity and changes the mechanical, electrical, and optical properties of the particles.
[3] In the food industry alone nanotechnology can be used for biosensors, bio packaging, smart
foods, and nanoencapsulation. This paper will discuss a few of the ways in which nanomaterials
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are synthesized, how nanocapsules are formed, and the potential issues associated with
nanomaterials in foods.
Many major food companies have products on the market containing nanomaterials, or
are funding research related to nanomaterials. Nestle, and Unilver are reported to be developing
a nanoemulsion based ice cream that would have a lower fat content without sacrificing the
creamy texture, [1] and Kraft is collaborating with universities to develop interactive foods. [2]
Interactive foods are an example of smart foods utilizing nanoencapsulation in order to control
the taste profile and nutritional content of a food. However, interactive foods are currently little
more than science fiction. [3]
Nanoencapsulation has the potential to create foods that cater to an individuals tastes and
nutritional needs. Many foods either have good nutritional content or a pleasing flavor.
Nanoencapsulation has the potential to combine the two. For example omega3 fatty acids are
good for the heart, but they are found in fish oil and often leave a fishy taste or smell.
Nanocapsules would be able to deliver the beneficial nutrients to stomach without releasing an
unpleasant taste or odor.
Synthesis
One of the most important aspects of nanomaterials is how they are grown. Neethirajan,
Sanguransri, and Sozer, all agree that nanomaterials unique properties arise from their large
surface area to volume ratio. Nanomaterials in general are created using either a top-down or a
bottom-up method. Top down is where a physical process is used to take a bulk material and
make it much smaller. Bottom-up is where the nanomaterials are grown often using selfassembly methods. Most commercially available nanomaterials are produced using top-down
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methods, but the prevalence of self-assembly methods are expected to grow. [4] The importance
of the growth method is that controlling the size and uniformity of the nanomaterials is essential
for better control of functionality and product quality. [4]
Dry Milling
Dry milling is the most common method of synthesis for the food industry. [4] Dry
milling is a top-down processes in which a material is ground into a very fine powder. This
process can be used to produce wheat flour that has a high water binding capacity. [5] This same
process has been used to create a green tea powder that has increased antioxidant activity. [6]
The potential of nanomaterials is demonstrated in the green tea example. Relative to normal
green tea there is a 100 fold increase in activity using the nano-green tea. [4]
Self-Assembly
Despite the fact that top-down methods are the current fore runner, self-assembly
methods have the most potential. Precise control of the environment (temperature, pressure,
concentration, pH, ionic strength etc.) causes a large variety of ordered structures to be possible.
[4] Not only are more structures possible, but being able to control the resulting structure by
controlling the environment could lead to the development of nanomaterials more suited to food
industry applications. Polyelectrolyte capsules are used to encapsulate nanoparticles such as
neutraceuticals and are an example of self-assembly growth. The capsules are produced using
layer-by-layer absorption of polyelectrolyte onto oppositely charged particles or onto a layer or
polyelectrolyte particles. [4]
There are many other ways to synthesize nanomaterials; however every method has its
drawbacks. For example nanoemulsions are also commonly used, but not only does the
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environment need to be precisely controlled, but the emulsions have to be stabilized using
electrostatic stabilization, steric stabilization or static stabilization by solid particles at the
interface or by increasing the viscosity of the emulsion. All synthesis methods have their pros
and cons. Top-down methods are simpler, but do not have the same potential of the harder to
produce self-assembled nanomaterials. Table (1) goes into detail about other modes of synthesis.

Table 1, Structured materials for food and related industries. [4]

Nanoencapsulation Methods
Nanoencapsulation is the process of encapsulating a bioactive compound within another
material in order to make the compound easier to handle, more stable, protect the material from
oxidation, improve retention of volatile ingredients, mask undesirable flavors, control the release
of the material, and/or improve the bioavailability and efficacy. [3] In food flavor masking, odor
masking, controlled release of materials, and an extended shelf life are the most beneficial. The
best materials for nanocapsules are biocompatible, biodegradeable, and the material must be able
to be modified to satisfy the needs of the capsule. [7] Some of the most common methods to
create nanocapsules are discussed below. It is also possible to note that most of the research into
nanoencapsulation has been for the pharmaceutical industry, but parallels may be drawn for food.
[4] Table 2 lists some common methods of nanoencapsulation.
Coacervation
Coacervation is a method of encapsulation that utilizes electrostatic forces between
oppositely charged molecules. The charge can be induced in a bioactive compound and an
oppositely charged polymer. If multiple polymers are used it is referred to as complex
coacervation, where as if only one polymer is used its a simple coacervation. [8] The
performance of the capsule is dependent on both the chemical and physical properties. For
example the higher the opposing charges the better the encapsulation. pH, ionic strength,
concentration, and other properties also affect the nature of the complex formed. [8] This method
has been used to encapsulate capsaicin (the chemical that makes food spicy) inside of gelatin (the
base for jello). [8] Many people are not fond of spicy foods, but by encapsulating it in gelatin
consumers are able to gain the health benefits of the chemical without the pain. The benefits of

this method are that it is fairly easy to implement, and it has been applied to both non-polar and
polar bioactives. [7] The major issue for this method arises with commercialization. Often this
encapsulation is achieved using glutaraldehyde, which is a regulated substance and most be
handled according to the countrys legislation. [8]

Table 2- Common methods for nanoencapsulation [7]

Spray Drying
In the spray drying technique the core material of the nanocapsule is dissolved into a
liquid, and then turned into droplets where it is quickly dried. The droplets can be formed using
several methods such as a rotating spray jet, or a vibrating mesh. [7] Both methods create very
uniform spherical particles which ensure that the core is completely protected. However, at this
time the normal size of these nanocapsules is in the range of 300 nm to 1200 nm. [7, 8] It is also
important to note that this method has some limitations for volatile or thermo-sensitive
bioactives. [7] Despite the large size this method has many positives. Its relatively
inexpensive and its been proven to be reproducible. [7] To date this method has been used to
encapsulate flavors, vitamins, minerals, colors, fats and oils in order to protect them from their
surroundings, environment and extend their shelf life and stability during storage. [9]
Electrospinning
Electrospinning, like coacervation, utilizes the electrostatic forces between molecules. In
electorspinning a high voltage source generates a charge in a polymer solution. The solution is
then extruded into a wire (Figure 1b-d) and a grounded collector collects the nanoparticles
(Figure 1a). [7] This method can also be used to create nanotubes. An important application of
this method is in the production of the biopolymer zein (maize protein). [10] Zein nanoparticles
can be used as edible carriers for flavor compounds or for the encapsulation of nutraceuticals
such as beta-carotene. [3, 11] Nutraceuticals are foods or food ingredients that contain health
benefits. This technique is also commonly used in encapsulating supplements like
epigallocatechin-3-gallate. Epigallocatechin-3-gallate is a compound found in tea that has high

potential for health benefits, but is greatly reduced in boiling. [7] The potential for this method
lies in its high encapsulation efficiency and the possibility of production in one step. [12, 13]
Supercritical Fluid (SCF)
A supercritical fluid is a gas or liquid that is above the fluids critical heating and pressure
point. These fluids exhibit properties between those of liquid and gasses. To create a nanocapsule
using this method the bioactive compound and the polymer shell are solubilized and then the
solution is expanded in a nozzle. [8] The expansion is similar to the spray drying process and the
spray will eventually precipitate. [14] The main benefit of this method is that thermally sensitive
compounds can be encapsulated using this method, [8] and the size of the nanocapsules are
reported to range from 163 nm to 219 nm, [15] which is significantly better than the spray drying
technique. However, this method does require the use of organic solvents [7], and has a very
high initial cost due to the high pressures under which the capsules are formed. [8]
Overall the method of encapsulation is highly dependent on the bioactive compound used
in the core. The core must be protected from its surroundings and environment as well as being
able to activate when needed. Shefer described an invention where one day food will be able to
be personalized by the activation of different flavors, nutrients, and active ingredients due to
nanoencapsulation of different bioactive compounds. [16] A lot must happen in order for this
prediction to come true, but by continuing to improve the production of nanocapsules, both by
size, and efficiency personalized foods are not too lofty of a goal.

Fig. 1. Schematic representation of typical elctrospinning system. [7]

Potential Issues/Discussion
As with all things there are potential concerns with regards to nanomaterials, especially in
the food industry. In fact the nature of nanomaterial properties being different from their bulk
counterparts is a direct cause of one risk. It is possible that nanomaterials are toxic even if they
are harmless in a bulk state. [17] The main concern is that once in the body the nanoparticles
may cross biological barriers to reach those parts of the body which are otherwise protected from
larger materials. [18] Another potential issue is that in some instances an improved
bioavailability of vitamins and minerals may not always be beneficial for the consumer. [18]
The last major concern for the nanomaterials themselves arise from the potential use of
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insoluble, indigestible, and biopersistent nano-additives. These additives have uses that are
beneficial, such as silver particles used as an antimicrobial, but also by nature could cause some
issues in the body. [18] Table 2 lists some current and projected nanofood applications and their
risks.
The general lack of knowledge and understanding of nanomaterials is an issue as well.
Despite the fact that some nanofoods have already made it to the commercial market, such as
iron in nutritional drinks, micelles that carry vitamins, and zinc oxide in breakfast cereals, [11]
there are insufficient regulations that exist specifically to control, or limit the use of
nanomaterials in food. [3, 11, 19] It is also necessary to inform the general populace. Similar to
genetically modified food, most consumers cannot judge the benefits and risks of nanofood. [11]
It is also difficult to appropriately label nanofoods for packaging purposes. [11] Sanguansri, and
Sozer, both believe that creating awareness of nanofoods is essential to furthering the
development of nanofoods. [4,11]
To overcome these issues several steps will need to be taken. Firstly, research needs to be
done into all aspects of nanomaterials. However a strong emphasis should be placed on the
toxicity, and the long term effects on both humans and the environment. From this research
regulatory bodies need to develop standards to protect the consumer and provide a consistent
quality product. [3] The general public will need to be educated, and develop standards for
labeling nanofoods. Once these issues are bridged there will be less to inhibit the continued
growth of nanofoods.

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Table 2-List of current and projected nanotechnology applications in the food sector-excerpt [18]

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Conclusion
Nanomaterials can be created using many methods. The nanomaterials can be
synthesized using either top-down or bottom-up methods. The self-assembly properties of some
materials should be utilized to create nanomaterials with desired properties. To create the
nanocapsules the chosen method should take into account the needs of the bioactive core, and the
purpose of the capsule. For example, a core that is sensitive to temperatures should not be
encapsulated using a spray drying technique. It should be encapsulated using a super critical
fluid technique. All encapsulation techniques have their benefits and their negatives, and all
methods require highly regulated environments to ensure the uniform production of the capsules.
Prior to commercialization more research into nanofoods must be completed. Despite not
being toxic when in a bulk state there is concern that some materials may become toxic when
reduced to the nanoscale. There are also concerns about nanomaterials being small enough to get
into normally blocked off parts of the body where they will then cause issues. There are also no
regulations that exist specifically for the use, and labeling of nanomaterials in foods. Regulating
bodies need to be established to set clear rules for the use of nanofoods.
The other major hurdle to be overcome is public perception. With the current trend of
organic health foods it is possible that people will not accept nanofoods. This is especially true
for the foods that contain nonorganic and nonfood grade materials despite their potential benefits
such as using silver as an antimicrobial. The public will need to be educated in order for
nanofoods to be a continually growing industry.
The potential for nanomaterials in food products are staggering. Smart foods that can be
personalized by the consumers taste and nutritional needs are not as crazy as they once sounded.
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Nanoencapsulation is a step in the right direction. Already companies are utilizing this
technology to cover up the unpleasant taste of fish oils, and research is being done into ways to
extend the shelf life of foods. The focus for further research should be both on the long term
effect of nanomaterials on the body, and continuing to decrease the size of the capsules.
Nanoencapsulation is the future of the food industry.

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