Topic:

Application of Nanotechnology
in Food Processing
Presented By
Dr. Vipul Chaudhary
Assistant Professor

Department of Process and Food Engineering

Mahamaya College of Agricultural
Engineering and Technology Ambedkar
Nagar
Nanotechnology
 The word “Nano” comes from the Greek for “dwarf”.
 A nanometer is about 10-9 meter (m).
 Nanotechnology deals with the atoms, molecules, or the
macromolecules with the size of approximately 1–100 nm to
create and use materials that have novel properties.
 The created nonmaterial's possess one or more external
dimensions, or an internal structure, on the scale from 1 to 100
nm that allowed the observation and manipulation of matter at
the nanoscale.
 The size scale between 1 nanometer and 100 nanometers is
referred as ‘Nanoscale’.
Nanotechnology (cont.)
 Nanotechnology in combination with other technologies contributes for the
increment in the rate of food production, food storage, food transportation,
traceability and security.
 One of the best examples of integration of technologies for the benefit of
food sector is “Nano biosensor”.
 The food products which has been brought to the consumers using
nanotechnology tools and techniques and may have mixture of
Nanomaterials in an acceptable range is called “Nanofood”.
 Naturally Occurring Nano – food: Many naturally available foods,
containing components at Nanoscale level have been consumed safely for
generations. The presence of Nanoscale components are determined by
their structures. Various raw materials of food, for e.g. Protein, Starch, and
Fat, undergo several structural changes at the Nanoscale level during
normal food processing.
Why nano food?
Many food proteins and carbohydrate starches exist naturally
in the nanoscale and simple triglyceride lipids are about 2 nm
long.
 New tastes, flavors , and textures of food
 Less amount of fat, salt, sugar and preservatives
 Enhanced uptake and bioavailability of nutrients and
supplements
 Increased nutritional value
 Maintenance of food quality and freshness
 Improved’, ‘Active’, ‘Intelligent’, and ‘Smart ’ packaging
 Better traceability and safety of food
Nanotechnology approaches
When we go for “top-down” & “bottom-up” process i.e. arrangement of
nanomolecules to get desire structure, the surface are increases and this
leads to increase in reactivity as reactivity is a function of surface area.
Two approaches for nanomaterial making are
 Top Down by breaking up bulk material & nanolithography, use of

mechanical or thermal energy plant material, mineral materials

 The top down technique includes emulsification, solvent extraction, high

pressure and homogenization.

 Bottom Up allows nanostructures to be built from individual atoms. The

bottom up technique includes coacervation, nano-precipitation, inclusion

complexation and supercritical fluid.
 Creation of nanoparticles from singles molecules by chemical reactions

(e.g. enzymatic cross-linking of proteins) molecular self association / self

aggregation (e.g. micelles)
Nanomaterials in the Food Sector
 Nanotechnology applications are expected to bring
following changes to the food sector:
 Improved production and processing techniques
 Improved food contact materials
 Modification of taste, texture and sensation
 Monitoring food quality and freshness
 Reduced fat and salt content
 Enhanced nutrient absorption
 Improved traceability and security of food
Nano-encapsulation
 Nano-encapsulation allows for the direct contact of
nanomaterials during the consumption of food.
 In a commonly known example, silicon dioxide

(SiO2) is widely applied as a fragrance carrier in

various food products.
 Several lipid based, nano-encapsulation systems have

been developed to increase the activity of antioxidant

components by improving their bio-availability and
solubility as well as their targeted, site-specific
delivery with efficient absorption
Nano-encapsulation (cont.)
 Nano-encapsulation involves a nanoscale process of
packing material by using nano-capsules, and it
ensures the functionality of the final product, which
includes the controlled release of the core.
 Therefore, encapsulated forms of ingredients exhibit

numerous advantages, including consecutive delivery

of multiple active ingredients, shelf-life extension,
increased stability, and pH-triggered controlled
release.
Nano-encapsulation (cont.)
 Increase uptake of protein, edible vaccine and addition
of vitamins, preservatives and bioactive peptides or
probiotics to food
 Nano-encapsulation provide several benefits such as

enhance stability, ease of handling, retention of volatile

ingredients, protection against oxidation, pH and
moisture triggered controlled release, taste making,
consecutive delivery of multiple active ingredients,
change in flavor character, long lasting organoleptic
perception and enhanced bioavailability and efficacy.
Nano-capsules
 It is a nano particle that consist of a shell and a space ,
in which desired substance may be placed.
 Nano capsules are sub microscopic colloidal drug

carrier systems composed of an oily or an aqueous core

surrounded by a thin polymer membrane.
 Nano-capsules can be Organic, inorganic or biological
 Size <200nm
Nano-emulsion
 Nanoemulsions consist of oil droplets in the nano-ranged size,
between 10 and 100 nm dispersed within an aqueous continuous
phase, with each oil droplet surrounded by surfactant molecules.
 Nanoemulsion production for delivery of functional compounds
is one of the emerging fields of nanotechnology applied to food
industry.
 Nanoemulsions Can protect flavor compounds from
manufacturing conditions and throughout the beverage’s shelf-
life.
 It is claimed that Nanoemulsions can capture the flavor and
protect it from temperature, oxidation, enzymatic reactions and
hydrolysis and are thermodynamically stable at a wide range of
pH values.
Usage
 Enhances reaction efficiency at low dosage,
interesterification, hydrogenation, fortification
 Form:
 Nano scale protein membranes
 Solid-lipid-Nanoparticles
 Encapsulated β carotene
 Products: Toffee, margarines, cheese, ice-creams
Nutraceuticals
 Nutraceuticals must not only supplement the diet but
should also aid in the prevention and/or treatment of
disease and/or disorder.
 Nutraceuticals are represented for use as a conventional

food or as the sole item of meal or diet.

Application of nanotechnology in food
packaging

 Nanocomposites/barrier packaging
 Active packaging
 Intelligent/smart packaging
 Biodegradable and Edible packaging
Nanocomposite packaging
 Functions
 Provides barrier properties
• Oxygen
• Light
• Moisture
• UV rays
 Provides excellent mechanical properties

• Strength
• Elasticity
• Durability
 Thermal stability
 Flammability reduction
 Lighter in weigh
Active packaging
 A novel type of packaging
 “Active” refers to the packaging which has the ability

to remove undesirable tastes and flavor, and improve

the color or smell of the packed food by interacting
with internal gas environment.
 Aims at extending the shelf-life or maintaining or

improving the condition of packaged food by

deliberately incorporating components that release or
absorb substances of packaged food or the environment
surrounding food.
Functions
 Oxygen scavenging
 Water vapour removal
 Ethylene removal
 Ethanol release
 Self healing composites
 Temperature regulator
 Antimicrobial nanocomposites
Nanotechnology in active
packaging
 Oxygen scavengers: ferrous iron powder: contained in oxygen
permeablsachet normally used.
 Titanium dioxide (TiO2): nanocrystalline act by a photocatalytic
mechanism under UV rays.
 Iron-based nanoclay with LDPE,HDPE,PET
 Temperature regulator: nanoporous calcium silicate loaded with
phase change material(paraffin) which mitigate the effect of an
increase in external temperature
 Ethylene absorber: Ag nanoparticles are used which presently
showing extraordinary absorption.
 Ethanol releaser: the nanoporous silica gel used in which ethanol is
absorbed which has a bactericidal effect and according to requirement
released in required quantity.
Intellelegent/smart packaging
 Monitors the condition of packaged food or the
environment surrounding the food
 Sensors
 Oxygen sensor
 Time-Temperature sensor
 Gases sensor
 Ethylene
 Ripeness sensor
 Biosensor
 Leakage Indicator
 RFID
 Oxygen sensor: TiO2 NPs in polymer with blue dye(blue
color indicate exposure to O2)
 Gas sensors: conducting polymer
nanocomposites/electronic tongue, resistance changes of
sensors produce pattern of respective gases.
 Electrochemical nonosensors: detect ethylene
 Time temperature sensor: Confirm that processed food
have been kept at the appropriate temperature throughout
the supply chain.
 Dye which is time-temperature dependent migrate through
nanoporous silica.
 Ripeness sensor: React with aromas released by fruit as it
ripens
Nanotechnology in food safety
 Recent developments in nanotechnology have revolutionized the food
industry with its various applications in food processing, safety, and
security, as well as its strides in enhancing nutraceutical value, extending
shelf-life, and reducing packaging waste.
 Today, food safety is a major concern due to rapid changes in food recipes
and food habits.
 Food borne pathogens, toxins, and other contaminants can cause serious
threats to human health.
 The conventional methods for the detection of pathogens and their toxins
are labor intensive and time consuming.
 Advances in nanotechnology have expedited the addressing of food safety
issues in microbial contaminants and have improved toxin detection, shelf-
life, and packaging strategies.
 In addition, nanomaterials, including metal nanoparticles, carbon
nanotubes, quantum dots, and other active nanomaterials can be used to
develop biosensors for the quantification of microbes and other tests for
food safety applications
Status of nanotechnology in India
 Nanotechnology today is regarded as a revolutionary
technology that can help address key needs relating to
energy, environment, health, agriculture, electronics,
textiles, construction, water treatment, food processing
and cosmetics.
 The government of India has been investing in

nanotechnologies since 2001.

 Nanotechnology development in India is at a initial

stage with policy initiatives directed towards promoting

research and development.
 It is largely a government led initiative and industry

participation is still emerging.

Global Status of nanotechnology
 By the end of 2011, the total government funding for
nanotechnology research worldwide was more than US$ 65
billion, which was rised to US$ 100 billion by 2014 and nearly a
quarter of a trillion dollars have been invested into
nanotechnology by 2015.
 Investment in nanotechnology worldwide has grown rapidly in
future. This may be attributed to considerable socio-economic
promise offered by nanotechnology.
 In terms of patenting, 27,350 patents had been published by the
end of 2012 in United States Patent and Trademark Office
(USPTO), among which 57 per cent were published by the US,
giving the first rank to this country while Japan, Republic of
Korea, Taiwan and Germany held the next ranks.
 India ranked 18th with 117 published patents at USPTO.
Future perspectives and potential risks
of nanotechnology
 There have been tremendous developments in the application
of nanotechnology in food science and research.
 Nanotechnology helps in the detection of pesticides,
pathogens, and toxins, and tracking-tracing-monitoring helps
in the maintenance of food quality.
 A key application area of nanotechnology for food processing
is the development of certain nano-structured (also termed as
nano-textured).
 The nano-structuring of food materials has been claimed for
new tastes, improved textures, consistency and stability of
emulsions, compared to equivalent conventionally processed
products.
Conclusion
 Nanotechnology is an active area of research and rapid
commercialization.
 Food packaging has been targeted as a potential recipient of
Nanotechnology
 Nanotechnology has the potential to improve foods, making
them tastier, healthier, and more nutritious, to generate new
food products, new food packaging, and storage.
 However, many of the applications are currently at an
elementary stage, and most are aimed at high-value products,
at least in the short term.
 Successful applications of nanotechnology to foods are
limited.
 Nanotechnology can be used to enhance food flavor and texture, to
reduce fat content, or to encapsulate nutrients, such as vitamins, to
ensure they do not degrade during a product’s shelf life.
 In addition to this, nanomaterials can be used to make packaging
that keeps the product inside fresher for longer. Intelligent food
packaging, incorporating nanosensors, could even provide
consumers with information on the state of the food inside.
 Many of the principles, applications, and techniques that are
included in the term “nanotechnology” are the same or fairly similar
to those that has already been widely understood and utilized.
 In particular, there are major areas of overlap between
nanotechnology and the more traditional disciplines of colloid,
interfacial, and polymer science.
 However, as this summary shows, one of the defining features of
nanotechnology appears to be the emphasis on building structures
on the nanoscale rather than on just understanding their properties
(which was a major focus of more traditional disciplines).
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Thank You