5JFApplications in Food Industry Needs

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New and Emerging Applications of

Nanotechnology in our Food Supply

John D. Floros

Professor & Head

Department of Food Science

Pennsylvania State Universitywww.foodscience.psu.edu

Food Science @ Penn State: www.foodscience.psu.eduPresented at the IFT International Food Nanoscience Conference, July 17, 2010
http://www.foodscience.psu.edu/http://www.foodscience.psu.edu/http://www.foodscience.psu.edu/http://www.foodscience.psu.edu/


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Information Sources

IFTs Nanotechnology Working Group

Pennsylvania State University

Many Others Cited


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Discussion Topics

Introductory Concepts

Existing Applications

Potential (New & Emerging) Applications

Food Safety and Quality

Food Ingredient Technologies

Food Processing

Food Packaging

Ideas for the future of nanotechnology infood


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Nanoscale Science and EngineeringWhat is Nanotechnology?

Generally, Nanotechnology is defined asthe science and engineering of materialson the scale of100 nm and below

Defined by the size scale It is the size between the atomic level

and the bulk

50000 nm

Hair


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Examples of Nanotechnology in Nature:The Lotus Leaf Effect

Dr. Jozef L. Kokini, University of Illinois, from a Presentation at the UIC, on 10/28/09


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Examples of Nanotechnology in Nature:The Gecko Phenomenon


Geckos use morphology to control surface energy for climbing


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Scale in relation to food structure

ehh

Warad and Dutta, 2005


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Biomolecules

Proteins

carbohydrates

Nucleic acids

lipids

Small moleculese.g., vitamins,phenolics
http://av.rds.yahoo.com/_ylt=A9ibyJ.h3JJGwoQBnG5vCqMX;_ylu=X3oDMTBvMmFkM29rBHBndANhdl9pbWdfcmVzdWx0BHNlYwNzcg--/SIG=12tqus4ca/EXP=1184116257/**http%3a//www.apsu.edu/reedr/Reed%2520Web%2520Pages/Chem%25203520/lipids.htm


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Scale in relation to food structure

ehh

Warad and Dutta, 2005


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Many foods naturally containnanoscale components

nature nanotechnology | VOL 4 | DECEMBER 2009 | www.nature.com/naturenanotechnology

It is important to note

that humans have beenconsuming nanomaterialsand nanoparticles forages.

John Floros, Penn State University


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Relative size of structureelements in milk

From H. Mulder and P. Walstra, The Milk Fat Globule, Pudoc, Wageningen, 1974

Magnification of x500

Fat Globule Diameter: 0.1-100m


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Relative size of structureelements in milk-Homogenization



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Fat Globule Diameter: 0.1-100mCasein Micelles: 20-400nm


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Casein Micelles: 20-400nmLipoproteins: 10nm Globular Proteins: 3-6nm


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Color and Cloud Stabilization in Cloudy Apple Juice by SteamHeating During CrushingD. B. GENOVESE, M. P. ELUSTONDO and J. E. LOZANOJOURNAL OF FOOD SCIENCEVolume 62, No. 6, (1997):1171-1175

Apple juice cloud particle sizedistribution histogram:Particle Relative Number, N(%)versus Particle Diameter, D (m)


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Color and Cloud Stabilization in Cloudy Apple Juice by SteamHeating During CrushingD. B. GENOVESE, M. P. ELUSTONDO and J. E. LOZANOJOURNAL OF FOOD SCIENCEVolume 62, No. 6, (1997):1171-1175

CentrifugationTime (min)

0

25


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Starch - Circular AmylopectinFrequency Distribution of Diameters (nm)

Fishman, Cooke, White & Damert. Size distribution of amylase and amylopectinsolubilized from corn starch granules. Carbohydrate Polymers 26 (1995) 245-253

100 nm


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Starch - Asymmetric Linear AmylopectinFrequency Distribution of Lengths (nm)


100 nm


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Starch - Pseudo Helical AmylaseFrequency Distribution of Lengths (nm)


100 nm


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Drop Size Distribution ofO/W Emulsions

Abismail, Canselier, Wilhelm, Delmas, Gourdon. Emulsification by ultrasound: dropsize distribution and stability, 1999, Ultrasonics Sonochemistry 6:75-83

Ultrasound

MechanicalAgitation

MechanicalAgitation

Ultrasound

Low Surfactant Concentration High Surfactant Concentration

100 nm


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Micronization of pharmaceutical substances byRapid Expansion of Supercritical Solutions (RESS)(final nanoparticle size ranges from 10 to 200 nm)

Turk, Helfgen, Hils, Lietzow, & Schaber. Part. Syst. Charact. 19 (2002) 327-335

-Sitosterol

Ibuprofen

Griseofulvin

Benzoic Acid


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Impact of nanotechnology inthe food system

www.nanoforum.com

20.4

7.0

2.6


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Nanotechnology Research &Potential Applications in Food

Food Safety and Quality Sensors with single molecule detection capabilities (Nano-

tongues and Nano-noses)

Nano-structures interacting with microbial cells

Preservative carrier systems

Ingredient Technologies & Systems

Nanoparticle Utilization

Flavors, Antioxidants, Antimicrobials, Bioactives etc.

Food Processing New membrane separation systems

Catalysis

Food Packaging Low permeability, high-strength plastics

High-performance bio-based or edible packaging


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Advanced biosensors fabricatedwith nanomaterials

Jong-in Hahm, Assistant Professor ofChemical Engineering, Pennsylvania State University, University Park, PA

On-going research efforts to enhancedetection capability of biomolecules byexploiting nanomaterials such as carbon

nanotubes, silicon nanowires, and zincoxide nanorods. Such low-dimensionalmaterials with unique physical, chemical,and optical properties serve as idealbioprobes and biosensors. Theseadvanced nanomaterial-based biosensorsare capable of overcoming critical

challenges in the areas of genomics,proteomics, and drug discovery.
http://fenske.che.psu.edu/Faculty/Hahm/http://fenske.che.psu.edu/http://www.psu.edu/http://www.psu.edu/http://fenske.che.psu.edu/http://fenske.che.psu.edu/Faculty/Hahm/http://fenske.che.psu.edu/Faculty/Hahm/http://fenske.che.psu.edu/Faculty/Hahm/


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Liposome-based Bionanosensor forPesticide Detection


In the presence of pesticides, there is less enzyme to interact with the

substrate. Therefore, the system becomes less acid. As a result the pH

sensitive fluorescent indicator is greenish.

Vamvakaki and Chaniotakis, Biosen. Bioelec., 2007, 22, 2848.

Pesticide concentration


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Biosensor development

DNA sensor Generate a signal that can be readby the detection system:-Light-Bioluminescence-Absortion light

-Density-Electrical signal

Source CMBR, University of Idaho


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Detection ofmicroorganisms/toxins

Magnetic nanoparticles attached antibody

Source CMBR, University of Idaho


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Nanoparticles

J. Biomedical Nanotechnol., Vol.1, 6167, 2005


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Jeremy Tzeng, 2007


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Campylobacter jejuni-SpecificNanoparticles

Jeremy Tzeng, ASM 2007


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Properties of CNT

SWCNTVariable conductivity fromsemi-conductor to metallic

Good electrical conduction

High electronic conductivity

MWCNT

Nanowires

nanorods

Most possess a remarkabletensile strength

SWCNTs

MWCNTs


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Single-Walled Nanotube (SWNT)


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Nanotubes &E. Coli

Binding of SWNT to Targeted E. coliO157:H7 Strain C7927

Chem. Commun., 2005:874-876


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Goluch et al. 2006. Lab on a chip. The Royal Soc. Chem. 6, 1293-1299.

Barcode detection using nanoparticles


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Tracking Tracing Monitoring


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Monitoring Food Safety & Quality


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Improving food labeling

Improving label readability in the supermarket tosuit costumers diet in nutritional requirements

www.cambridge consultants.com
http://www.cambridge/http://www.cambridge/


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Food traceability


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Encapsulation materials

Nanofibers

Polystyrenenanotubes

www.nanoroad.net

Nanotechnology forIngredients and Materials


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Starch Chitosan Starch Polylactic acid Gum arabic Carrageenan Alginate

Encapsulation materials

FlavorsAntioxidantsVitaminsNutrients

NutraceuticalsAntimicrobials

Liposomes

MicellesCubosomes

20nm

Biopolymeric nanoparticles

5-500nm

5-10 nm

cubosomes
http://av.rds.yahoo.com/_ylt=A9ibyKJJKpRGk1sB2JtvCqMX;_ylu=X3oDMTBvMmFkM29rBHBndANhdl9pbWdfcmVzdWx0BHNlYwNzcg--/SIG=11db2dd7j/EXP=1184201673/**http%3a//www.patspicer.com/http://av.rds.yahoo.com/_ylt=A9ibyJyEKpRGmtwA8EZvCqMX;_ylu=X3oDMTBvMmFkM29rBHBndANhdl9pbWdfcmVzdWx0BHNlYwNzcg--/SIG=12l6pmgf8/EXP=1184201732/**http%3a//fig.cox.miami.edu/~cmallery/255/255chem/255chemistry.htmhttp://av.rds.yahoo.com/_ylt=A9ibyKJJKpRGk1sB2JtvCqMX;_ylu=X3oDMTBvMmFkM29rBHBndANhdl9pbWdfcmVzdWx0BHNlYwNzcg--/SIG=11db2dd7j/EXP=1184201673/**http%3a//www.patspicer.com/


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Carbohydrate Nanoparticles and -PolylysineImprove Lipid Oxidative Stability of Emulsions

Scheffler et al.-J. Agric. Food Chem., Accepted November 05, 2009

Two-dimensional schematicof a phytoglycogennanoparticle (A) and asegment of amylopectin (B)
http://pubs.acs.org/action/showImage?doi=10.1021%2Fjf903170b&iName=master.img-000.png&type=masterhttp://pubs.acs.org/action/showImage?doi=10.1021%2Fjf903170b&iName=master.img-010.jpg&type=master


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Food protein based nanotubes could be used to bindcomponents and protect encapsulated materials(i.e. vitamins, enzymes, nutraceuticals, flavors or aroma compounds)

Sozer and Kokini, Trends in Biotechnology, Vol.27, No.2, 82-89

Schematic presentation of the self-assembly of partially hydrolysed -lactalbumin

in to nanotubes in presence of Ca2+ and Transmission electron micrograph of

negatively stained -lactalbumin nanotubes.(Graveland-Bikker and de Kruif, 2006)


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Double Layered Liposomes

Solid-Lipid Nanoparticles

Colloidosomes

Nanolaminates

Composite Nanofibers

Next GenerationNano-Encapsulation Systems

Jochen Weiss, 2008


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Microemulsions

Liposomes

Nanoemulsions

Particles

Fibers

Nanotechnology forIngredients and Materials

Jochen Weiss, 2008


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Nanofiltration Molecular SeparationTechnologies

Jochen Weiss, 2007

Nanotechnology inFood Processing


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Frans Kampers, 2007


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Nanotechnology inSeparations

Frans Kampers, 2007


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Frans Kampers, 2007


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Nanotechnology: Nanorust (Fe3O4)Removing Arsenic from Water

Arsenic-affected aquifers

Vicki Colvin -Rice University's Center for Biological and Environmental Nanotechnology

http://www.rice.edu/media/nanorust_arsenic.html


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Stable Nanobubbles can be produced by forcing air(gas) to pass through a membrane with nanopores


Mixture of ozone nano-bubbles with oxygen micro-bubbles can be used as a water

sterilizer. Water in which ozone bubbles are combined with oxygen micro-bubbles

is more effective in fighting bacteria than conventional ozone water

(www.livescience.com)(http://www.physorg.com/news99759588.html)

(Kukizaki and Goto, 2006)


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Enzymes in Food Processing

Biopolymers breakdown (starch hydrolysis)

Reduce haziness and density

Improve flavor

Add nutritional value

Product development

Texture control

Immobilization

Improved stability

Improve activityLonger use

N h l i


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Nanotechnology inFood Packaging


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Molding better plastics with clay

Superplastics. Plastic polymers are

combined with clay nanoparticlesto create a stronger, cleaner,more flame-resistant material.

Photo credit: Evangelos Manias


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Clay Nanocomposites

Based on clay - montmorillonite

-NylonImprove barrier properties

Bi d d bl


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BiodegradableNanocomposites

Blends of biopolymers and clay

- Starch/montmorillonite

- Polylactic acid/clay

- Polycaprolone/nylon

Exhibit reinforced mechanical properties,

thermal, higher temperature resistance,reinforced barrier properties


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Effect of nanoclay content on the relative WVTRof biodegradable thermoplastic starch films

Park et al. J. MATER. SCI. 38 (2003): 909 915

Th ff t f l t t t


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The effect of clay content on water vaporpermeability of PLA/Cloisite 20A (nanoclay)composite films

J.-W. Rhim et al. / LWT - Food Science and Technology 42 (2009) 612617

Oth t i l f


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Other nanomaterials forbarrier improvement

Silicon oxide derivated clays

- Transparent metallized like

Aluminium oxide derivated clays

- Used for coating

(40-60 nm thickness)


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Nano-Nylon (Imper)

Nanoclay with MXD6 Nylonin barrier layer in beerbottles Developed byVoridan & Nanocor


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Metallized films

Reduce thickness from 400-500nm to 40-50nm

Replacement of aluminium

Provides barrier to oxygen

Less expensive


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Majors innovations in ActivePackaging are expected fromControl Release Packaging (CRP)

through nanotechnology andsmart blending

Active Packaging


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Antimicrobial activity of PLA and PLA/nanoclaycomposite films against the test microorganisms

J.-W. Rhim et al. / LWT - Food Science and Technology 42 (2009) 612617


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Intelligent Packaging

Nanosensors in Packages

Detect pathogens, chemicals, toxins, etc.


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Synthetic matter is inspired from livingmatter at different scales and complexities

Demirel et al., 2006, Biologically Inspired Nanomaterials A Conference Report, PSU


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Discussion Topics

Introductory Concepts

Existing Applications

Potential (New & Emerging) Applications

Food Safety and Quality

Food Ingredient Technologies

Food Processing

Food Packaging

Ideas for the future of nanotechnology infood

Ideas for the Future of


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Ideas for the Future ofNanotechnology in Food

Provide discussion questions toparticipants

Participants will be divided into smallergroups (1012 preferably, every table willbe a group)

Panel members present and IFT staff toserve as facilitators

A group member to serve as a notes-taker


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Issues

Are nanomaterials safe for foodapplications?

Will the use of nanomaterials beaccepted by the public?

What are the potential

environmental and society impactsof nanomaterials in foods?


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Questions

How do you see nanotechnologyadvancing these areas?

Food safety, food quality and shelf life

Food ingredients

Food processing and packaging

What needs within the food industrycan nanoscale science and technology

solve? What issues need to be resolved for

nanotechnology to be applied in food?


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Questions

How can nanoscale science andtechnology help the industry toproduce food for a healthier populationand improve its health & wellness?

What (if any) types of additionalregulatory guidance might be neededto facilitate the effectivecommercialization of nanotechnologyby the food industry?

What is needed to effectively improveconsumer/public education andconfidence?


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Nano @ Penn State

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5JFApplications in Food Industry Needs

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