1. APPLICATIONS OF NANOTECHNOLOGY IN FOOD PROCESSING AND PACKAGING
Presented by:
Shraddha Jaiswal
Department of Food Technology, School of Engineering and Technology,
JNU Jaipur, Rajasthan (India)

2. CONTENTS INTRODUCTION NEED IN FOOD SECTOR NANOTECH IN FOOD
NANOTECHNOLOGY APPLICATIONS IN FOOD INDUSTRY
APPLICATIONS:
Nano encapsulation
Nanoemulsions
Nanoparticles/active packaging
Nanoclays in packaging
Nanocomposites in packaging
Nanosensors at the packaging and processing plant
Nanosensors in plastic film packages/ Electronic tongue/ Intelligent packaging

3. CONTENTS Nanosensors Nanofibres Color changing labels
Nanocochelates/ nanodroplets
Nanofilms/ Nanolaminates
CONCLUSIONS
REFERENCES

4. INTRODUCTION
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. INTRODUCTION
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:
high reactivity
enhanced bioavailability and bioactivity
adherence effects and surface effects of nanoparticles

6. NEED IN FOOD SECTOR
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. NANOTECH IN FOOD
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
Forms a natural part of food processing and conventional foods.
The advantages of being simple, cost-effective and environmental friendly and contributing to the economy.

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

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

10. APPLICATIONS

11. Nanostructured /Nanotextured/ Nanocoating Particles
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. Nano encapsulation
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. Nano encapsulation
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. Nano emulsions 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. Nanoparticles/active packaging
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. Nanoclays in packaging
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. Nano composites in packaging
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. Nanosensors at the packaging and processing plant
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. Nanosensors in plastic film packages/ Electronic tongue/ Intelligent packaging
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. Nanosensors
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. Nanofibres 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. Color changing labels 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. Nanocochelates/nanodroplets
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. Nanofilms/ Nanolaminates
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. REGULATIONS
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. CONCLUSIONS
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. REFERENCES
Silvestre, C.; Duraccio, D. & Cimmino, S. (2011). Food packaging based on polymer nanomaterials. Journal of Progress in Polymer Science, doi: /j.progpolymsci
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
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 , ISSN
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 , ISSN X
McClements D.J., Decker E.A., Lipid oxidation in oil-in water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. J. Food Sci. 65, 8,
Acosta, E. (2009). Bioavailability of nanoparticles in nutrient and nutraceutical delivery. Current Opinion in Colloid & Interface Science, Vol. 14, pp. 3–15, ISSN
Chen H., Weiss J., Shahidi F., Nanotechnology in nutraceuticals and functional foods. Food Technol. 60, 3,

28. THANK YOU…