Nanotechnology in food By Corey Allen

Nanotechnology in food Nanotechnology will provide new ways of controlling and structuring foods with greater functionality and value. Nanotechnology will take the genetic engineering of agriculture to the next level down – atomic engineering. Atomic engineering could enable the DNA of seeds to be rearranged in order to obtain different plant properties including color, growth season, yield etc.

Video http://youtu.be/_iwH8AsqEDg

How is Nanotechnology being used in food?? Improve food processing Enhance flavor and nutrition Remove harmful chemicals and pathogens Extend food shelf life Add health benefits http://www.environmentalleader.com/2009/02/24/top-10-uses-of-nanotechnology-in-food/

Ways nanotechnology is being used?? Nano-modification of seeds and fertilizer food fortification Smart Packing Interactive food http://www.globalresearch.ca/index.php?context=va&aid=10755

Application Nano-sensor (tiny chip) Monitors soil conditions and crop growth Detect pathogens in animals and plants Detect bacteria on the surface of food, like E. coli and salmonella. detecting food spoilage and releasing Nano-anti-microbes to extend food shelf life. http://www.nanowerk.com/spotlight/spotid=1360.php

Application Nano-capsules Each Nano-capsule is two thousand times narrower than a human hair. Contain nutrients that would be released when Nano-sensors detect a vitamin deficiency in your body. Kraft and a group of research laboratories are working on a colorless, tasteless drink that is full of Nano-capsules of flavor and nutrients. a specially designed microwave that will activate only those Nano-capsules that you want to disgorge their contents into the substrate beverage. The remaining Nano-capsules will pass harmlessly through your system. http://www.sciencedirect.com/science/article/pii/S0021979711008642

Application Nano-composite A Nano-composite coating process could improve food packaging by placing anti-microbial agents directly on the surface of the coated film. It could increase or decrease gas permeability of different fillers as is needed for different products. It can also improve the mechanical and heat-resistance properties and lower the oxygen transmission rate.. http://www.environmentalleader.com/2009/02/24/top-10-uses-of-nanotechnology-in-food/

Product Easy handling. The system can be utilized to transform liquids into a powder, which are in many cases easier to handle. Enhanced stability. The system can be utilized to isolate active ingredients as well as flavors that may interact with the other food ingredients. This provides long-term product shelf life. Retention of volatile ingredients. The moisture-sensitive matrix provides excellent retention of highly volatile ingredients, such as flavors, over an extended period of time to reduce the flavor loss during the product shelf life. Taste masking. Unwanted taste can be masked by preventing interaction between the active molecule and the oral mucosal surface. Moisture-triggered controlled release. the microspheres dissolve in the presence of water or saliva to release the active ingredients or flavors, thereby providing a high impact flavor “burst.” http://www.foodtech-international.com/papers/application-nano.htm

Product pH-triggered controlled release. Ingredients can be encapsulated in the microspheres to enhance their stability during the product shelf life and to release them when needed or upon food consumption. Consecutive delivery of multiple active ingredients. Two or more ingredients that would react with each other if put together can be separated and provided consecutively by placing one in the Nano-sphere and the other in the microsphere. Change in flavor character. Encapsulation of a flavor in the Nano-spheres that is different from the flavor encapsulated in the microsphere can provide a perceivable change in the organoleptic perception in response to moisture during the use of the product. Enhanced bioavailability and efficacy. As a result of their hydrophobic/lipophilic nature, the Nano-spheres can enhance the bioavailability of various active ingredients, such as vitamins, nutrients and other biologically active agents encapsulated within their structure. http://www.foodtech-international.com/papers/application-nano.htm

Concerns Nanotechnology in food may cause new toxicity risks for humans and the environment Because there is little government oversight in this area.

Conclusion Nanotechnology in food is already in motion. Nanotechnology in food can product new or better food that can last longer and taste better. There are concerns that comes with every new technology but this shouldn’t block the production of this nanotechnology. There are a lot of benefits that comes with this technology and new ways to change the food industry.