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Nanotechnology in Food
Presented By
Mahwash Aziz 2003-ag-1921 Supervisor Dr. Imran Pasha

Road Map

Introduction Fields of application in food Different nano-sized developments Public awareness Future aspects References

Introduction

Nano- denotes nanometer (10-9 m) Concept by Richard Feynman in 1959 To create, characterize and use material, with properties derived from their nanostructures
(Bouwmeester et al., 2009)

Key role in agri-biotechnology

(Siegrist et al., 2008)

Cont

Nanoresearch area

Nanoengineering Nanoscience Nanotechnology

(Siegrist et al., 2008)

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Fields of application in food

Raw material Processing Products Food safety and security

Food Processing

Nanoparticles incorporate into food to

Increase the absorption of nutrients by the body Increase product shelf life Develop the texture of food components Encapsulate food components or additives Develop new tastes and sensations Control the release of flavors

(Linton and Walsh, 2008)

Food safety and packaging

Disperse throughout the plastic Block oxygen, carbon dioxide and moisture
(Asadi and Mousavi, 2006)

Make the products cheaper and the production more efficient Produce less waste and use less energy
(Sorrentino et al., 2007)

Nanoparticles
Produced from food-grade biopolymers Formed by self-association or aggregation of single biopolymer Functional ingredients encapsulate and nanoparticles formed and released in response to specific environment

(Weiss et al., 2006)

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Nanoemulsions

High-pressure valve homogenizers or microfluidizers Droplet diameters of less than 100 to 500 nm Incorporate functional food components within the droplets Enables to slowdown the chemical degradation processes
(Weiss et al., 2006)
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Nanocomposites
Mixtures of polymers with inorganic or organic additives Exhibits significant improvements in

Modulus Dimensional stability Solvent or gas resistance

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Cont

Offer extra benefits like

Low density Transparency Good flow Better surface properties Recyclability

Inorganic layer with polymer matrix form a nanocomposite

(Sorrentino et al., 2007)
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Solid layered

Polymer

Solvent mixing

Nanocomposite
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Nanosized self-assembled structures

Globular structure Size of 30 nm Functionality of raw materials and processing of foods-modification and generation of forms Vehicles to targeted nutraceutical Use in clear beverages
(Sozer et al., 2009)
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Nanosensors

Consists of

Electronic data processor Sensing layer

Translate a signal such as light into an electronic signal

Use for

Pest control of crops Quality control of milk Food packaging (Azeredo, 2009)
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Nanotracers

Trace the contamination at nanoscale Contain electronic data processor Improve the structure of food material
(Sastry et al., 2010)

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Nano biotechnology

Detect low concentrations of DNA Detection of genetic sequence

(Sahoo et al., 2007)

Provides the tools and technology platforms for investigation and transformation of biological systems
(Roco, 2003)
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Nanocapsules

Pack substances in miniature Functional ingredients encapsulate Enhance the shelf-life of product Slow down the degradation processes
(Ravichandran, 2010)

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Public awareness

Lack of knowledge among the general public Public seem to be hesitant to buy nanotechnological foods Successful implementation and commercialization depends on the societal acceptance No regulatory regime, specifically referring to the production and application of nanoparticles
(Stampfli et al., 2010)
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Future aspects

Many new products will arise from todays nanoscience and nanotechnology Many existing macro products will be replaced by micro and nanotechnology products New devices will be introduced like biomedical sensors
(Ravichandran, 2010)
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References

Asadi, G. and M. Mousavi. 2006. Application of nanotechnology in food packaging. IUFoST. 10:799-800. Azeredo, H.M.C. 2009. Nanocomposites for food packaging applications. Food Res. Intern. 42:1240-1253. Bouwmeester, H., S. Dekkers, M.Y. Noordam, W.I. Hagens, A.S. Bulder, C. de Heer, S.E.C.G. ten Voorde, S.W.P. Wijnhoven, H.J.P. Marvin and A.J.A.M. Sips. 2009. Review of health safety aspects of nanotechnologies in food production. Regulatory Toxicol. Pharmacol. 53:52-62. Linton, J.D. and S.T. Walsh. 2008. A theory of innovation for process-based innovations such as nanotechnology. Technol. Forecasting Social Change. 75:583-594.
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Cont

Ravichandran, R. 2010. Nanotechnology applications in food and food processing: innovative green approaches, opportunities and uncertainties for global market. Intern J. Green Nanotechnol.: Physics. Chem. 1:P72-P96. Roco, M.C. 2003. Nanotechnology: convergence with modern biology and medicine. Current Opinion in Biotechnol. 14:337346. Sahoo, S.K., S. Parveen and J.J. Panda. 2007. The present and future of nanotechnology in human health care. Nanomed.: Nanotechnol. Biol. Med. 3:20-31. Sastry, RK., H.B. Rashmi, N.H. Rao and S.M. Ilyas. 2010. Integrating nanotechnology into agri-food systems research in India: A conceptual framework. Technol. Forecasting Social Change. 77:639-648.
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Cont

Siegrist, M., N. Stampfli, H. Kastenholz and C. Keller. 2008. Perceived risks and perceived benefits of different nanotechnology foods and nanotechnology food packaging. Appetite. 51:283-290. Sorrentino, A., G. Gorrasi and V. Vittoria. 2007. Potential perspectives of bio-nanocomposites for food packaging applications. Trends. Food Sci. Technol. 18:84-95. Sozer, N. and J.L. Kokini. 2009. Nanotechnology and its applications in the food sector. Trends. Biotechnol. 27:82-89.

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Cont

Stampfli, N., M. Siegrist and H. Kastenholz. 2010. Acceptance of nanotechnology in food and food packaging: a path model analysis. J. Risk Res. 13:353-365. Weiss, J., P. Takhistov and D.J. Mcclements. 2006. Functional materials in food nanotechnology. J. Food Sci. 71:107-116.

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