MBT 413 Nano Biotechnology

Lecture 28

NANOTECHNOLOGY APPLICATIONS

Ref: report prepared for Friends of the Earth Australia, Europe and United States 2nd edition April 2008

MBT 413 Nano Biotechnology

Lecture 28

Applications of nanotechnology in Food Systems

Ref: www.observatory-nano.eu

MBT 413 Nano Biotechnology

Lecture 28

Applications of nanotechnology in Food Systems

Nanofood describes food which has been cultivated, produced, processed or packaged using nanotechnology techniques or tools, or to which manufactured nanomaterials have been added (Joseph and Morrison 2006). Examples of nano-ingredients and manufactured nanomaterial additives include nanoparticles of iron or zinc, and nanocapsules containing ingredients like co-enzyme Q10 or Omega 3 Who will benefit? Third world countries where food supply is often limited and the quality of available food leads to nutritional deficiencies and the quality of drinking water is a major contributor to disease Food nanotechnology will also lead to beneficial health effects in overfed Western countries
Ref: www.observatory-nano.eu

MBT 413 Nano Biotechnology

Lecture 28

Applications of nanotechnology in Food Systems

Nutritional and epidemiological studies - strong evidence that many chronic diseases such as cardiovascular disease, diabetes, and cancer linked to diet the risks posed by these diet-related diseases can be reduced by the consumption of foods with extra measures of phytochemical antioxidants and with lowered fat content, especially saturated fat

Ref: www.observatory-nano.eu

MBT 413 Nano Biotechnology

Lecture 28

Applications of nanotechnology in Food Systems

four major areas in food production may benefit from nanotechnology: development of new functional materials, microscale and nanoscale processing, product development, and methods and instrumentation design for improved food safety and biosecurity. Nanotechnology applications are expected to bring a range of benefits to the food sector, including: new tastes, textures and sensations, less use of fat, enhanced absorption of nutrients, improved packaging, traceability and security of food products
Ref: www.observatory-nano.eu

MBT 413 Nano Biotechnology

Lecture 28

Applications of nanotechnology in Food Systems

Food processing
Nanocapsules to improve bioavailability of nutraceuticals in standard ingredients (e.g. cooking oils) Nanocapsulated flavour enhancers Nanotubes and nanoparticles as gelation and viscosifying agents Nanocapsule infusion of plant based steroids to replace a meat's cholesterol Nanoparticles to selectively bind and remove chemicals or pathogens from food Nanoemulsions and nanoparticles for better availability and dispersion of nutrients
Ref: www.observatory-nano.eu

MBT 413 Nano Biotechnology

Lecture 28

Applications of nanotechnology in Food Systems

Food packaging
Antibodies attached to fluorescent nanoparticles to detect chemicals or foodborne pathogens Biodegradable nanosensors for temperature, moisture and time monitoring Nanoclays and nanofilms as barrier materials to prevent spoilage and oxygen absorption Electrochemical nanosensors to detect ethylene Antimicrobial and antifungal surface coatings with nanoparticles Lighter, stronger and more heat-resistant films with silicate nanoparticles Modified permeation behaviour of foils
Ref: www.observatory-nano.eu

MBT 413 Nano Biotechnology

Lecture 28

Applications of nanotechnology in Food Systems

Supplements
Nanosize powders to increase absorption of nutrients Cellulose nanocrystal composites as drug carrier Nanoencapsulation of nutraceuticals for better absorption, better stability or targeted delivery Nanocochleates (coiled nanoparticles) to deliver nutrients more efficiently to cells without affecting colour or taste of food Vitamin sprayes dispersing active molecules into nanodroplets for better absorption

Ref: www.observatory-nano.eu

MBT 413 Nano Biotechnology

Lecture 28

Applications of nanotechnology in Food Systems

Nestl and Unilever - a nanoemulsion based ice cream with a lower fat content that retains a fatty texture and flavour (Renton 2006). Nano-encapsulated active ingredients including vitamins and fatty acids for use in processing and preservation of beverages, meats, cheese and other foods e.g German company Aquanova has developed a nanotechnology-based carrier system using 30nm micelles to encapsulate active ingredients such as Vitamins C and E and fatty acids as preservatives and aids. NovaSol increases the potency and bioavailability of active ingredients.

Ref: www.observatory-nano.eu

MBT 413 Nano Biotechnology

Lecture 28

Applications of nanotechnology in Food Systems

Edible nano coatings nanoscale edible coatings as thin as 5nm wide, which are invisible to the human eye. Edible nano coatings could be used on meats, cheese, fruit and vegetables, confectionery, bakery goods and fast food. They could provide a barrier to moisture and gas exchange, act as a vehicle to deliver colours, flavours, antioxidants, enzymes and anti-browning agents, and could also increase the shelf life of manufactured foods, even after the packaging is opened (Renton 2006; Weiss et al. 2006).
Ref: report prepared for Friends of the Earth Australia, Europe and United States 2nd edition April 2008

MBT 413 Nano Biotechnology

Lecture 28

Applications of nanotechnology in Food Systems

Non-stick nano lining for ayonnaise and tomato sauce bottles German research institutes, industry partners and the Munich University of Technology (Scenta 2007). thin films which measure less than 20nm to the inside surface of food packaging.

Ref: report prepared for Friends of the Earth Australia, Europe and United States 2nd edition April 2008

MBT 413 Nano Biotechnology

Lecture 28

Applications of nanotechnology in Food Systems

How the controlled-release encapsulation system works

Ref: www.observatory-nano.eu

MBT 413 Nano Biotechnology

Lecture 28

Applications of nanotechnology in Food Systems

Ref: www.observatory-nano.eu

MBT 413 Nano Biotechnology

Lecture 28

Applications of nanotechnology in Food Systems

Type of product Product Nano content name and manufacturer Nanoceuticals mycrohydrin' powder, RBC Lifesciences Molecular cages 15 nm diameter made from silica mineral hydride complex Purpose

Nutritional supplement

Nano-sized mycrohydrin has increased potency and bioavailability. Exposure to moisture releases H- ions and acts as a powerful antioxidant. Nano-sized iron particles have increased reactivity and bioavailability.

Nutritional drink

Oat Chocolate 300nm particles of Nutritional iron (SunActive Drink Mix, Fe) Toddler Health

Ref: www.observatory-nano.eu

MBT 413 Nano Biotechnology

Lecture 28

Applications of nanotechnology in Food Systems

Type of product Product Nano content name and manufacturer Nano silver cutting board, A-Do Global Nanoparticles of silver Purpose

Food contact material (cooking equipment)

Nano-sized silver particles have increased antibacterial properties.

Food contact material (crockery)

Nano silver baby mug, Baby Dream

Nanoparticles of silver

Nano-sized silver particles have increased antibacterial properties.

Nano-sized silver particles have increased antibacterial properties.

Food contact material (kitchenware)

Antibacterial Nanoparticles of kitchenware, silver Nanocaretech/ NCT

MBT 413 Nano Biotechnology

Lecture 28

Applications of nanotechnology in Food Systems

Type of product Product name and manufacturer Durethan KU 22601 plastic wrapping, Bayer Nano content Purpose

Food packaging

Nanoparticles of silica in a polymerbased nanocomposite

Nanoparticles of silica in the plastic prevent the penetration of oxygen and gas of the wrapping, extending the product's shelf life. Surrounding active ingredients within soluble nanocapsules increases absorption within the body (including individual cells).

Food additive

Aquasol preservative, AquaNova

Nanoscale micelle (capsule) of lipophilic or water insoluble substances

Ref: www.observatory-nano.eu

MBT 413 Nano Biotechnology

Lecture 28

Applications of nanotechnology in Food Systems

Following main food companies have their R&D projects concerning the application of nanotechnology:
Ajinomoto (http://www.ajinomoto.com), Campbell Soup (http://www.campbellsoup.com), ConAgra Food (http://www.conagrafoods.com), General Mills (http://www.generalmills.com), H.J. Heinz (http://www.heinz.com), Nestl (http://www.nestle.com), Kraft Foods (http://www.kraft.com), PepsiCola (http://www.pepsi.com), Sara Lee (http://www.saralee.com), Unilever (http://www.unilever.com), Hershey (http://www.thehersheycompany.com)

Ref: www.observatory-nano.eu