Nanotechnology in Food

Nanotechnology
In Food
Content
Nanotechnology
Nano size
109-
 One Nanometer is smaller 1000 time than blood cell (UM).

 10 Nanometers is the width of Cell membrane
 One Nanometer is 100,000 smaller than human hair width
 The earth is about 100 million times bigger than a football; Football is a
bout 100 million times bigger than one Nm
 One nanometer is about as long as your fingernail grows in one
second.
 If a nanometer were 1 meter wide, a red blood cell would be 7 km long!
Purpose for Nanotechnology
• Ex: Bulk zinc is light gray or white while Nano zinc is totally transparent !
• Ex: Nanotubes made from carbon atoms are 1000 time stronger than steel !!
Purpose for Nanotechnology
Nanomaterials
Nano Materials
Ag nanoparticles, buckyballs
(
Si & Ni nanowires
Carbon nanotubes - TiO2 nanotubes
(
Nano Materials
• Large surface to volume ratio
• High percentage of atoms/molecules on the surface
• Surface forces are very important, while bulk forces are not as important.
• Metal nanoparticles have unique light scattering properties and exhibit
( plasmon resonance.
• Semiconductor nanoparticles may exhibit confined energy states in their
electronic band structure (e.g., quantum dots)
• Can have unique chemical and physical properties
• Same size scale as many biological structures
• Lowered phase transition temps
• Increased mechanical strength
• Different optical properties
• Altered electrical conductivity
• Magnetic properties
Nano Materials
Nano-emulsion
Nanocomposites - a multiphase solid material where one of the phases has one, two
or three dimensions of less than 100 nanometers (nm)
(
Nanotubes are extremely stable, strong, and flexible fibers.
Nanotubes and nanowires have been used and are being developed for drug delivery
Nanosphere — a round particle with nanoscale proportions.
Nano-sensors - any biological, chemical, or surgery sensory points used to convey

information
Nano bubbles - very small (tens of nanometers in diameter) that adhere to the
surface of some solids placed in a liquid environment.
Nano-capsule - A colloid whose particles have dimensions measured in nanometers,
especially such an emulsion of water and oil or biological lipids
Nano Materials Synthesis
• Volcano Ash – very fine dust – Ocean tiny bubbles

• Structure of fly eyes
• hollow filaments covering alpine flower protecting it from radiation
• Colloidal Chemical Methods

• Attrition
• Pyrolysis
• RF Plasma
• Thermal decomposition
• Pulsed Laser Method
(
(
(
(
(
Nanotechnology
Food
Applications
Nanotechnology Food Applications
 Nutrient Delivery Systems by encapsulation of vitamins, antimicrobials, antioxidants (Fortifying)
 Improvement of taste, texture, and consistency based using nano-structured food ingredients (Flavor release)
(
 Contaminant and Pathogen (Salmonella, E. coli) detection by nano-biosensors
 Novel antimicrobial solutions, e.g. nanosilver in food contact materials,
 Enhancement of the functional properties of packaging materials => shelf-life, food spoilage warning
 Nanotube-reinforced composites (e.g. hydrophobic surfaces) to coat food-processing equipment
 Enhance food digestibility and biological availability

Nano-foods in market
Nano-Food In Market
* Kraft - Nestle -Unilever - Pepsi Co –Cargill- Mars – BASF – Bayer – Syngenta - DuPont
* Over 60 governments world-wide
Nano-foods now on sale include:

 Cooking oil, teas
 ‘Health’ supplements and diet products
 Color and nutritional additives for soft drinks, dairy and bakery products
 Food processing aids
 Long-life packaging
 Antibacterial kitchenware
 Fertilizers, pesticides and agrochemicals
Examples of Nano-Food In Market
Nanotechnology
Economics
Past, today & Tomorrow
Food Nanotechnology Economics
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.
Nano-based consumer goods for global industry, $2.6 trillion (est.) by 2014.
The Helmut Kaiser Consultancy Group,, suggests that there are now over 300 nano food products available
on the market worldwide. It estimates that the global nano food market was worth US$5.3 billion in 2005 and
will rise to US$20.4 billion by 2010. It predicts that nanotechnology will be used in 40% of the food industries
by 2025. Currently $1.6 trillion industry in U.S. sales alone
Food Nanotechnology Economics
 U.S. is current leader in OUT OF THE LABORATORY AND ON TO OUR PLATES for Nano-foods. Expected to be
surpassed by China in near future.
• Estimated current cost of researches on nano-foods is : $20 billion USD .

• More than 500 nanofoods now available world-wide.
• Nanotechnology is a young and growing field, An estimated two million skilled nanotechnology
workers will be needed worldwide by the year 2025 — one million of them in the U.S.
• Graduates are receiving salary offers up to $55,000 per year with a two-year degree, Graduates with a
baccalaureate degree can, expect salary offers up to $65,000 per year
• Students who choose to continue their education in nanotechnology can expect salary offers of $100,000
Nanotechnology Pros and Cons
References
Silvestre, C.; Duraccio, D. & Cimmino, S. (2011). Food packaging based on polymer nanomaterials. Journal of Progress in
Polymer Science, doi:10.1016/j.progpolymsci.2011.02.003
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 0957-4484
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.528-536, ISSN 0167-7799
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. 2025-2033, ISSN 0362-028X
McClements D.J., Decker E.A., 2000. Lipid oxidation in oil-in- water emulsions: impact of molecular
environment on chemical reactions in heterogeneous food systems. J. Food Sci. 65, 8,1270-1280
Acosta, E. (2009). Bioavailability of nanoparticles in nutrient and nutraceutical delivery. Current Opinion in Colloid &
Interface Science, Vol. 14, pp. 3–15, ISSN 1359-0294.
Chen H., Weiss J., Shahidi F., 2006. Nanotechnology in nutraceuticals and functional foods. Food Technol. 60, 3, 30-36.
References
Seaton A., Tran L,, Aitken R., Donaldson K., “Nanoparticles, human health hazard and regulation” Journal of the
Royal Society Interface (2010) 7,$119-S129
Bouwmeester H., Dekkers S., Noordam MY., Hagens W.L,, Bulder AS., de Heer C., ten Voorde S.E.C.G., Wijnhoven
S.W-P., Marvin H.}.P., “Review of health safety aspects of nanotechnologies in food production” Regulatory
Toxicology and Pharmacology (2009) 53, 52-62
Chaudhry Q,, Scotter M., Blackburn J., Ross B., Boxall A., Castle L., Aitken R., Watkins R., “Applications and
implications of nanotechnologies for the food sector” Food Additives and Contaminants (2008) 25(3), 241-258
Rizvi S.S.H., Moraru C. |, Bouwmeester H., Kampers F.W.H., "Nanotechnology and Food Safety " Ensuring Global
Food Safety: Exploring Global Harmonization (2010) Chapter 15, pp 263-280
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Nanotechnology

 One Nanometer is smaller 1000 time than blood cell (UM).

Carbon nanotubes - TiO2 nanotubes

Nanosphere — a round particle with nanoscale proportions.

Nano-sensors - any biological, chemical, or surgery sensory points used to convey

• Volcano Ash – very fine dust – Ocean tiny bubbles

• Colloidal Chemical Methods

 Nutrient Delivery Systems by encapsulation of vitamins, antimicrobials, antioxidants (Fortifying)

 Contaminant and Pathogen (Salmonella, E. coli) detection by nano-biosensors

 Novel antimicrobial solutions, e.g. nanosilver in food contact materials,

 Nanotube-reinforced composites (e.g. hydrophobic surfaces) to coat food-processing equipment

 Enhance food digestibility and biological availability

Nano-foods now on sale include:

• Estimated current cost of researches on nano-foods is : $20 billion USD .

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