about nanotechnology in food and its processing

1. Nanotechnology in food
industry
Prepared by –Reena Negi
Msc. Biotechnology
Roll number -201644

2. Introduction
• Nanotechnology is the technology applied in the
manipulation of nanomaterials for several purposes, which
plays a crucial role in the food and agriculture sectors.
• Food wastage leads to major losses in the food industry.
• In food industry, nanotechnology is applied for all practices:
food production, processing, storage, and distribution.
• It provides enhanced security by using nano sensors.
• Nano-based delivery systems improve the nutraceutical
values of the food components.
Nanofood
The term‘nanofood’ describesfood that has beencultivated,
produced, processedor packagedusingnanotechnology
techniques or tools, or to which manufactured nanomaterials
havebeen added.
source-https://www.azonano.com/article.aspx?ArticleID

3. NANOSTRUCTURED MATERIALS IN FOOD
• They are microstructures made of nanoscalebuilding blocks or structures and dimension
ranges within a few nanometers (typically 1–10) and the size lies betweennondimensional
and microdimension.
• . Food-grade ingredients are used to produce nanostructures using simple layer by layer
techniques and economical approach
• Several processes suchas milling, homogenization, ultrasound emulsification, and micro
fluidizationare being used for nanoparticle generation
• Nanostructuredprotein, nano emulsion, nanocomposites, and liposomes are the most
significant nanostructures in food systems as theyimprove bioavailability, protectbioactive
ingredients, and assist controlled release.
https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.58

4. Nanostructured proteins
• Thesenanostructuredproteinshaveuniqueandspecificfunctionalandbiological
propertiesthatareinterestingto foodresearchanditsapplications.Thesedistinctive
characteristicsarebiocompatibility,biodegradability,surfaceactivity,amphiphilic
nature, filmformingability,waterbindingcapacity, gelation,foaming,and
emulsification.
• Food-gradebionanopolymerscanbe producedfromnanostructuredproteins, for
examplepolylacticacid(PLA)It ismostlyusedforencapsulationanddeliveryof
proteins, drugs, andvaccines.
Liposomes
• Colloidalstructuresformedintoclosed, continuousbilayersphericalvesicles
(phospholipids)by therightcombinationof constituentsinaqueousmediumarecalled
liposomes.
• Liposomesareof moreintereststo foodindustryas theyencapsulatethefunctional
ingredientsandcontrolledandspecificdeliveryof flavor,nutrients,vitamins,
nutraceuticals, enzymes,andadditives.
• https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.58
https://www.sciencedirect.co
m/science/article/abs/pii/S02
68005X18318265

5. Source-https://slideplayer.com/slide/12945517/

6. Nanotechnology in Food Processing
• Foodprocessingis a combination of several unit operationsstartingfromthe
procurement of rawmaterials, sorting and grading, primary processing, packaging,
transportation, and storage. The major deliverables of processingof foods are enhancing
palatability, toxinremoval, deactivationof enzymes, spoilage organisms, pathogens, and
further fortification andenrichment withmicronutrientsif applicable.
• nanocarriersare beingutilizedas deliverysystems to carryfood additives in food
products without disturbing their basic morphology
• Edible nano-coatings(~ 5 nm thin coatings)
• Nanofilters
https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.58

7. Cont..
Functional ingredients are rarelyutilized directlyin theirpure form. Instead, theyare often
incorporated into some formof delivery system. A deliverysystemmust performa numberof
different roles .
First, it servesas a vehicle.
Second, it mayhave to protective function.
Third, it may have to be capable of controlling the release of the functional ingredient.
Fourth, must be compatible .
A wide varietyof deliverysystemshave beenused to encapsulatefunctional ingredients including
simple
solutions, association colloids, emulsions, biopolymer matricesand so on
https://www.researchgate.net/publication/330533506_NANOTECHNOLOGY_IN_FOOD_PROCESSING_AND_PACAKGING

8. Nanoscale techniques
Nanoencapsulation
A technologyto pack substances in miniature making use of techniquessuch as nanocomposite, nanoemulsification,
provides final product functionalitythat includes controlledrelease of the core.
The protectionof bioactive compounds, suchas vitamins, antioxidants, proteins, and lipids as well as carbohydrates
may be achieved using this technique for the productionof functionalfoods withenhancedfunctionalityand
stability.
These nano capsuleswere found to break downand were absorbedas commonfoods aftertheyhave deliveredtheir
active ingredients.
Nanoencapsulation of probiotics
Nanoencapsulationisdesirableto developdesignerprobioticbacterialpreparationsthatcouldbe deliveredto certainparts of the
gastro-intestinaltractwheretheyinteractwithspecificreceptors.Thesenanoencapsulateddesignerprobioticbacterialpreparations
mayactasdenovovaccines,withthe capabilityof modulatingimmuneresponses.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3781769/

9. ASSOCIATION COLLOIDS
• An associationcolloidisa colloidwhoseparticlesaremadeup of even
smallermoleculewhichisusedformanyyearsto deliverpolar,nonpolarand
amphiphilicfunctionalingredients.
• A methodwasproposedto formwater-solublenanoparticleswithentrapped
β-caroteneof controlledfunctionality.Scientistsformulatedbeta-carotene
withina nanostructuredlipidcarrierthatallowsthenormallyhydrophobic
beta-caroteneto be easilydispersedandstabilizedinbeverage.
• Surfactantmicelles,vesicles, bilayers,reversemicellesandliquidcrystalsare
allexamplesof associationcolloids.
https://www.researchgate.net/publication/330533506_NANOTECHNOLOGY_IN_FOOD_PROCESSING_AND_PACAKGING

10. Lipid based
Lipid-based nanoencapsulationsystemsenhance the performance of antioxidants by
improvingtheirsolubilityand bioavailability.
The mainlipid-basednanoencapsulation systems that can be used for the protection and
deliveryof foods.
Nanoliposome technologypresents exciting opportunitiesfor food technologists in areas such
as encapsulation andcontrolled release of food materials, as well as the enhanced
bioavailability, stability, and shelf-life of sensitiveingredients.
Coenzyme Q10 nanoliposomes were producedwiththe desiredencapsulationqualityand
stability.

11. NANOEMULSIONS
• A nano emulsion is an emulsion in which the
diameters of the dispersed droplets measure 500
nm or less.
• Nanoemulsions can encapsulate functional
ingredients within their droplets, which can
facilitate a reduction in chemical degradation.
• A starch-like nanoparticle can help stop lipids
from oxidizing and therefore improve the stability
of oil-in-water emulsions.
https://www.researchgate.net/publication/330533506_NANOTECHNOLOGY_IN_FOOD_PROCESSING_AND_PACAKGING

12. NANOSTRUCTURED MULTILAYER EMULSIONS
• The use of multilayer emulsions can create novel delivery
systems.
• These systems typically consist of oil droplets (the core)
surrounded by nanometer thick layers (the shell)
comprised of different polyelectrolytes.
• Multilayer interfaces have been found to have better
stability against environmental stresses than conventional
oil-in-water emulsions with single-layer interfaces.
https://www.researchgate.net/publication/330533506_NANOTECHNOLOGY_IN_FOOD_PROCESSING_AND_PACAKGING

13. NANOLAMINATES
• Nanolaminates Consist of two or more layers of material
• Nanolaminate is an extremely thin food- grade film (1–100 nm/ layer)
that has physically bonded or chemically bonded dimensions..
• Edible films are present on a wide variety of foods: fruits, vegetables,
meats, chocolate,. Such films protect foods from moisture, lipids and
gases
• they can improve the textural properties of foods and serve as carriers of
colors, flavors, antioxidants, nutrients and antimicrobials.
• Currently, edible nanolaminates are constructed from polysaccharides,
proteins, and lipids.
• For now, coating foods with nanolaminates involves either dipping them
into a series of solutions containing substances that would adsorb to a
food’s surface or spraying substances onto the food surface.
https://www.researchgate.net/publication/330533506_NANOTECHNOLOGY_IN_FOOD_PROCESSING_AND_PACAKGING

14. NANOCOCHLEATES
• Nanocochleates are nano coiled particles that wrap around micronutrients
and have the ability to stabilize and protect an extended range of
micronutrients and the potential to increase the nutritional value of
processed foods .
• The delivery vehicle is made of soyphophatidylserine which is 100% safe. It
provides a protective coat for range of nutrient additive
• Nano cochleates delivery system protects these substances from
degradation.
• Example, Polyphenols and Resveratrol
• BioDelivery Sciences International have developed nanocochleates which
are 50nm coiled nanoparticles that can be used to deliver nutrients such as
vitamins, lycopene and omega 3 fatty acids more efficiently to cells, without
affecting the color or taste of food. https://www.researchgate.net/publication/330533506_NANOTECHNOLOGY_IN_FOOD_PROCE
SSING_AND_PACAKGING
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3781769/

15. References
• https://www.researchgate.net/publication/330533506_NANOTECHN
OLOGY_IN_FOOD_PROCESSING_AND_PACAKGING
• https://slideplayer.com/slide/12945517/
• https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.58
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3781769/