This PPT contains some of the basic applications of Nanotechnology in food.

1. Application of Nano
Technology in Food
processing
Presented By:
Supratim Biswas
M.Tech 1st Year
Techno Main Saltlake

2. CONTENTS
Introduction
History
What is Nanotechnology?
Why Nanotechnology?
Types of Nanomaterials
Applications in Food Processing
Nanoencapsulation
Applications in packaging
Conclusion

3. Introduction
NANOTECHNOLOGY
Involves the characterization,
fabrication and manipulation of
structures, devices or materials that
have at least dimension approximately
1-100nm in size. (Duncan,2011)

4. History of Nanotechnology
Richard Feynman
FATHER OF NANOTECHNOLOGY
Nobel Prize in Physics,1965

5. What is
Nanotechnology?
Atomic and molecular level study.
Structures sized between 1-100nm in at least one
dimension.
Developing or modifying materials or devices
within that size.
Novel properties.
Components should remain at nanometer scale
- National Nanotechnology Initiative

6. Why Nanotechnology and Nanofoods?
Improve food safety, enhance nutrition and flavor, and cut
costs.
Incorporation of nanotechnology has significantly
increased the shelf life of foods with better management
of spoilage extent of food products.
Nano-based “smart” and “active” food packaging confer
several advantages over conventional packaging methods.

7. Approaches to
Nanotechnology
1. Top-Down Approach: Involves breaking down of bulk
material into nanosized particles.
2. Bottom-up Approach: Approaches to nanofabrication
by use of chemical or physical forces operating at the
nanoscale to assemble basic units into larger
structures.

8. Types of
Nanomaterials
ENP: Engineered Nano Particles
1. Inorganic Nanomaterials: Silver, iron, alkaline
earth metals such as calcium magnesium ,
and non metals such as selenium and
silicates.
Few other ENM’s are Titanium oxide, zinc,
copper oxide
2. Surface Functionalized Nanomaterials: 2nd Gen
ENM’s and it adds certain types of
functionality to the matrix.
Example : Functionalised Nano clays in packaging.

9. Contd..
3. Organic Nanomaterials: Substances encapsulated in nano delivery
systems.
Examples: vitamins, antioxidants, colours , flavours and preservatives.
Main Principle: Increased uptake, absorption and improved
bioavailability in the body.
Example: Tomato carotenoid lycopene

11. Application in
Food
Processing
• The nanostructured food ingredients
are being developed with the claims
that they offer improved taste,
texture, and consistency (Cientifica
Report, 2006).
• Nanotechnology increasing the
shelf-life of different kinds of food
materials and also help brought
down the extent of wastage of food
due to microbial infestation
(Pradhan et al., 2015).
• Nanocarriers are being utilized as
delivery systems to carry food
additives in food products without
disturbing their basic morphology.

12. Nanoencapsulation
• Nanoencapsulation is defined as a technology to
encapsulate substances in miniature and refers to
bioactive packing at the nanoscale (Lopez et al. 2006 )

13. Advantages of Nanoencapsulation

14. Applications in
Packaging
Nanocomposit
e/Barrier
Packaging
Active
Packaging
Intelligent/Sm
art Packaging
Biodegradable
and Edible
Packaging

15. Nanocomposite Packaging
• FUNCTIONS:
1.Provides Barrier properties i.e oxygen, light, Moisture and UV rays
2. Provides excellent mechanical properties – Strength,elasticity and
durability
3. Thermal Stability
4. Lighter in weight
5. Flammability Reduction
Polymer nanoclay
Nanocom
posites

16. Active Nano packaging
• Active packaging – A novel
type of packaging.
Functions:
1. Oxygen Scavenging : Iron
based nano clay with
LDPE,HDPE, PET
2. Self Healing : Nanomaterials
responds to stresses, fractures,
tears, punctures. Nanoparticles
migrate within a composite
material to the damaged part
and remake the bonds and heal
them.

17. Intelligent/Smart Nano
Packaging
Smart packaging materials are the substances or materials,
which monitor the condition of packed food or environment
surrounding the food.
• Nanomaterials can be used for this purpose leading to the
maintenance of food quality (Echegoyen 2015; Ramachandraiah et al.
2015).
• Engineered platinum nanoparticles can be used to measure
the changes in pH of food packaging material
• Copper nanoparticles carbon-coated tensile film can be
used as a sensor to determine moisture content.
• Composite film incorporated with iron oxide nanoparticles
acts as humidity sensor and measure humidity (Taccola
et al. 2013).

18. Limitations of Nanotechnology
• Nanomaterials may exhibit substantially different physicochemical and biological
properties compared to their conventional form, and these unknown properties
may create unpredictable hazards.
• Due to their small size, nanomaterials can overcome barriers like the epithelium
in the gut and get into the blood stream(Dr Stamm.)
• The potential hazard of direct contact of nanomaterials with humans through oral
intake is still a concern.
• The high usage of organic solvents and emulsifiers for the preparation of
nanocarriers can lead to risks due to their toxicity

19. CONCLUSION
Global nanotechnology market has been growing
rapidly with potential application in healthcare,
cosmetics, energy, defence, food and agricultural
domain (Feng et al. 2018; Vladisavljević 2018). The
growth rate of nanotechnology in world market has
been estimated to reach 17% for the forecasted
period of 2017–2024 (Research and Market 2018).
More need for regulation of nanomaterials before
their incorporation into food processing, packaging,
and food contact.

20. References and Acknowledgement
1. Dr. ATANU MITRA, Asst. Prof. Chemistry
2. M.C. Roco, C.A. Mirkin, M.C. Hersam (Eds.), Nanotechnology Research Directions for Societal Needs in 2020: Retrospective and
Outlook, World Technology Evaluation Center (WTEC) and the National Science Foundation(NSF), Springer, 2010.
<http://www.wtec.org/nano2/Nanotechnology_Research
3. Nanotechnology Sci Appl. 2010; 3: 1–15.Published online 2010 May 4. Food nanotechnology – an overview Bhupinder S Sekhon
4. Safety of Nanotechnology in Food Industries Seyed Mohammad Amini,1 Marzieh Gilaki,2 and Mohsen Karchani3,4
5. Techniques for Nanoencapsulation of Food Ingredients C. Anandharamakrishnan Food Engineering Department CSIR-Central
Food Tech. Research Inst.
6. Jafarizadeh-Malmiri, Hoda; Sayyar, Zahra; Anarjan, Navideh; Berenjian, Aydin (2019). Nanobiotechnology in Food: Concepts,
Applications and Perspectives || Nano-additives for Food Industries. , 10.1007/978-3-030-05846-3(Chapter 4), 41–68.
doi:10.1007/978-3-030-05846-3_4
7. Rai, Mahendra; Ingle, Avinash P.; Gupta, Indarchand; Pandit, Raksha; Paralikar, Priti; Gade, Aniket; Chaud, Marco V.; dos Santos,
Carolina Alves (2018). Smart nanopackaging for the enhancement of food shelf life.
8. The intertwine of nanotechnology with the food industry Alshammari Fanar Hamad a , Jong-Hun Han a , Byung-Chun Kim b , Irfan
A. Rather
9. Nanotechnology in Food Industry,
Flora-Glad Ekezie
10. An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety Hyunjong Yu,1 Jun-Young
Park,1 Chang Woo Kwon , 2 Sung-Chul Hong,3 Kyung-Min Park,4 and Pahn-Shick Chang 1,5,6 July 2018

21. This Photo by Unknown Author is licensed under CC BY