Applications in Nanotechnology: Nanoscale Science...
Transcript of Applications in Nanotechnology: Nanoscale Science...
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Applications in Nanotechnology:Nanoscale Science & Technology for Food
Welcome to NACK’s Webinar
Hosted by MATEC Networks www.matecnetworks.org
NACK is an NSF‐funded ATE Resource Center supporting faculty in Nanotechnology Education
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NACK is the NSF ATE National Center for Nanotechnology Applications and Career
Knowledge
The NACK National Center is located at Penn State University
Funded, in part, by a grant from the National Science Foundation.
DUE-08020498
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NACK’s Webinar PresenterJ Lynne Brown
Professor
Department of Food SciencePennsylvania State University
www.foodscience.psu.edu
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FOOD SCIENCE @ PENN STATE
Disciplines
• Chemistry
•Microbiology
• Engineering
• Nutrition
www.foodscience.psu.edu
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Discussion Topics
• Food Safety and Quality
• Food Ingredient Technologies
• Food Processing
• Food Packaging
• Benefits and Risks
• FDA Regulatory Approach
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Information Sources
• Pennsylvania State University
• Institute of Food Technologists (USA)
• Institute of Food Science and Technology (UK)
• Nanotechnology Working Group
• FDA Nanotechnology Task Force
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Nanoscale Science and EngineeringWhat is Nanotechnology?
• Generally, Nanotechnology is defined as the science and engineering of materials on the scale of 100 nm and below
• Defined by the size range
• It focuses on materials between the atomic level and the micro/macro range
50000 nmHair
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Scale in relation to food structure
Warad and Dutta, 2005
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BiomoleculesProteins
carbohydrates
Nucleic acids
lipids
Small moleculese.g., vitamins, phenolics…
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Scale in relation to food structure
Warad and Dutta, 2005
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Impact of nanotechnology in the food system
20.4
7.02.6
www.nanoforum.com
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Nanotechnology Research & Applications in Food
• Food Safety and Quality
• Nano‐structures interacting with microbial cells
• Tracking and tracing systems
• Ingredient Technologies & Systems
• Nanoparticle utilization for delivery of ingredients
• Flavors, Antioxidants, Antimicrobials, Bioactivesetc.
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Nanotechnology Research & Applications in Food
• Food Processing
• New membrane separation systems
• Catalysis immobilization
• Food Packaging
• Low permeability, high‐strength plastics
• Intelligent packaging
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Sensors
• Environmental conditions
‐ temperature
‐ Humidity
‐ Oxygen
‐ Chemical contaminants
‐Microbial contaminants
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Detection of Microorganisms/toxins
Magnetic nanoparticles attached antibody
X Huang, University of Toledo, OH
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Jeremy Tzeng, 2007
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Campylobacter jejuni‐Specific Nanoparticles
Jeremy Tzeng, ASM 2007
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Properties of CNT• SWCNT
Variable conductivity from semi‐conductor to metallicGood electrical conductionHigh electronic conductivity
• MWCNT• Nanowires• Nanorods
Most possess a remarkable tensile strength
SWCNTs
MWCNTs
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Single‐Walled Nanotube (SWNT)
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Nanotubes & E. ColiBinding of SWNT to Targeted E. coli O157:
H7 Strain C7927
Chem. Commun., 2005:874-876
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Tracking – Tracing – Monitoring
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Improving label readability in the supermarket to suit costumers diet in nutritional requirements
Improving Food Labeling
www.cambridge consultants.com
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Food Traceability
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• Microemulsions
• Liposomes
• Nanoemulsions
• Particles
• Fibers
Nanotechnology for Ingredients and Materials
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Encapsulation Materials
Flavors Antioxidants
VitaminsNutrients
NutraceuticalsAntimicrobials
Liposomes
Micelles
Cubosomes
20nm
Biopolymeric nanoparticles
5-500nm
5-10 nm
• Starch • Chitosan• Starch• Polylactic acid• Gum arabic• Carrageenan• Alginate
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Encapsulation Impacts
• Bioavailability– How much is absorbed based on digestion and transport across intestinal cell wall?
– How is it transported to target site?
– Does it need to be activated, altered by body enzymes once absorbed?
– How long does it stay in the body?
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• Double Layered Liposomes
• Solid‐Lipid Nanoparticles
• Colloidosomes
• Nanolaminates
• Composite Nanofibers
Next GenerationNano‐Encapsulation Systems
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Nanotechnology in Food Processing
Frans Kampers, 2007
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Nanofiltration – Molecular Separation Technologies
Jochen Weiss, 2007
Nanotechnology in Food Processing
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Nanotechnology in Food Processing
Frans Kampers, 2007
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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 stabilityImprove activity
Longer use
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Nanotechnology in Food Packaging
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Protect food from contamination to preserve its quality and shelf‐life
‐ Microbial contamination
‐ Chemical contamination
‐ Oxygen
‐ Water vapor
‐ Light
Nanotechnology in Food Packaging
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Molding better plastics with clay
Super plastics: Plastic polymers arecombined 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
‐Nylon
Improve barrier properties
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Biodegradable Nanocomposites
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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Nano‐Nylon (Imper)
Nanoclay with MXD6 Nylon in barrier layer in beer bottles Developed byVoridan & Nanocor
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Active & Intelligent Packaging
Active Packaging: Actively changes the conditions of the packaged food to extend shelf‐life or to improve food safety and quality
Intelligent Packaging: Monitors the conditions of packaged food products and gives information about their safety and quality during transport and storage
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Schematic representation of antimicrobial active packaging
Antimicrobial active packaging. Microorganisms hydrolyze starch based particles causing release of the antimicrobial lysozyme resulting in inhibition of microbial growth
DeJong et al. 2005
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Intelligent Packaging
• Nanosensors in Packages• Detect pathogens, chemicals, toxins, etc.
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Nanotechnology Research & Applications in Food
• Food Safety and Quality• Nano‐structures interacting with microbial cells √
• Tracking and tracing systems √
• Ingredient Technologies & Systems• Nanoparticle utilization for delivery of ingredients √
• Flavors, Antioxidants, Antimicrobials, Bioactives etc.√
• Food Processing• New membrane separation systems √
• Catalysis immobilization √
• Food Packaging• Low permeability, high‐strength plastics √
• Intelligent packaging √
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Benefits, Risk, Regulation and Consumers
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Benefits vs. Risk
• Previous information focuses on benefits seen by scientists
• But Nano has risks too
• Nano affects properties– Chemical, optical, electrical, and other physical properties change
• We cannot assume that ‘new’ nano‐materials will be safe
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Food System Nanomaterials
• Packaging, processing use will impact the environment including waste water treatment, landfill effluent and environmental life forms
• New food nanomaterials could affect metabolism in the body
• Current concern: effect of more effective delivery of phyto or other nutrients by encapsulation could lead to overdoses with compounds whose metabolism we do not understand well
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Risk Perception
• Hazard + outrage factors = Attitudes• Outrage factors reflect values and include
– Voluntary or imposed– Known or unknown effects– controllable vs. uncontrollable– Immediate effect vs. delayed– Low risk to future generations vs. high risk– Scientifically understood vs. not – Ethical vs. unethical
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Hart et al., 2007: Benefits vs. Risk
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Reducing Perceived Risk
• Technology provides a strong consumer benefit
• Food and regulatory system practice transparency
• Food companies and regulatory system offer consumers ‘choice’
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FDA Perspective
• Does not regulate foods based on technology used‐Use statutory class‐ food additive, drug
• Food ingredient (and hence food) has to be substantially different to receive an identifying label e.g. irradiated foods
• FDA has pre‐market approval authority for food additives but only post market review for cosmetics and diet supplements
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FDA and Nanotechnology
• Ability to regulate use across cosmetics, dietary supplements and GRAS ingredients is limited (nanocan be used in all three)
• FDA has been advised to – seek pre‐market approval for cosmetics and diet supplements
– Increase level of risk research– Develop nanotechology labeling guidelines for voluntary and mandatory use
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Questions?
Type them in your chat window
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Conclusions
• Nanotechnology is part of our future
• Developments in nanotechnology have the potential to benefit society
• Nanotechnology use, including that in food, does entail some risk
• Industry and regulatory agencies need to practice transparency and offer consumers choice
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Thank You!• We will compile questions submitted and post answers on
the NACK website
• Websites :
www.nano4me.org
www.nanotechproject.org
www.pewtrusts.org
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Science Groups
• Chemistry
•Microbiology
• Engineering
• Nutrition
Impact Groups• Ingredients as Materials• Food Safety• Food Manufacturing• Family Food Systems
• Confectionary Products• Dairy Products• Plant & Fungal Products
FOOD SCIENCE @ PENN STATE
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How Can We Better Serve You?
http://questionpro.com/t/ABkVkZHP3X
Whether you are joining us live or watching the recorded version of this webinar,
please take 1 minute to provide your feedback and suggestions.
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Thank you for attending
NACK’s Webinar
Applications in Nanotechnology:Nanoscale Science & Technology for Food
You may find additional resources and free curriculum for nanotechnology at www.nano4me.org and click
Educators.
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Upcoming NACK Workshops
Aug. 9‐12 Train the Trainer (213‐214) Oct. 4‐7 Train the Trainer (211‐212)
Nov. 16‐18 Hands on Intro to Nano Workshop
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Webinar RecordingsTo access this recording or slides, visit
www.matecnetworks.orgKeyword Search:
“NACK webinar Applications in Food”
You may also find over 100 resources in the NetWorks Digital Library by using theKeyword Search: nanotechnology
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NACK Upcoming Webinars
Visit www.nano4me.org and click Educators and then the Webinar tab for more details about these
and other upcoming webinars.
Sept 24: Nano Applications in Today’s World
Oct 22: Building a NanoLab: Equipment and Program Overview
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Visit www.highimpact‐tec.org as more details develop
Join Us in Orlando, FL July 26‐29, 2010
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If you attended the live version of this
1.5 hour webinar and would like a
certificate of participation, please email
Kristen Robinson at [email protected]
Certificate of Participation
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Thank you for attendingNACK’s Webinar
Applications in Nanotechnology:Nanoscale Science & Technology for Food
Classroom Ready Resources in the Digital Library
TechSpectives Blog
Webinars
All this and more at www.matecnetworks.org
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