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Application of nanotechnology in food and dairy processing: An

overview

Qureshi, Mehar Afroz1; Karthikeyan, Swaminathan.2; Punita Karthikeyan.3; Khan, Pervez Ahmed4; Uprit, Sudhir5; and

Mishra, Umesh Kumar6

1 Ph.D Scholar, Dairy Technology, College of Dairy Technology, I.G.K.V., Raipur, C.G., India2 Assoc. Prof., Dairy Technology, College of Dairy Technology, I.G.K.V., Raipur, C.G., India

3 Part time Lecturer, School of Studies in Computer Science and IT, Pt. R.S.U, Raipur, C.G., India4 R.A., School of Studies in Life Science, Pt. R.S.U, Raipur, C.G., India

5 Prof & Head (DT), College of Dairy Technology, I.G.K.V., Raipur, C.G., India6 Dean, College of Dairy Technology, I.G.K.V., Raipur, C.G., India

Corresponding author: mehar_afroz21@rediffmail.com; mehar_mariya21@yahoo.com

Abstract

Over the past few decades, the evaluation of a number of science disciplines and technologies have revolutionized food anddairy processing sector. Most notable among these are biotechnology, information technology etc. Recently“Nanotechnology”, an essentially modern scientific field that is constantly evolving as a broad area of research, with respectto dairy and food processing, preservation, packaging and development of functional foods. Food and dairy manufacturers,agricultural producers, and consumers could gain a more competitive position through nanotechnology. Furthermore, thedelivery of bioactive compounds for nutritional as well as development of functional food are possible through thistechnology. Nanotechnology will replace many fields with tremendous application potential in the area of dairy and foodsectors. Several critical challenges, including discovering of beneficial compounds, establishing optimal intake levels,developing adequate food delivering matrix and product formulation including the safety of the products need to beaddressed. And also the potential negative effects of nanotechnology- based delivery systems on human health need to beconsidered.

Keywords: Nanotechnology, Nanocapsules, Nanolaminates, Food and Dairy Processing, Nanotubes, Nanoceuticals,Nanosensors

Introduction

In today’s competitive market new frontiertechnology is essential to keep leadership in the food andfood processing industry. Consumers demand fresh,authentic, convenient and flavourful food products. Thefuture belongs to new products and new processes, withthe goal of enhancing the performance of the product,prolonging the shelf life, freshness, improving the safetyand quality of food product. Nanotechnology has thepotential to revolutionize the food and dairy processingsectors days to come.

Nanotechnology is based on the prefix “nano”, aGreek word meaning “dwarf”. According to Pehanich(2006), nanotechnology is the understanding and controlof matter at dimensions of roughly 1 to 100 nanometers.To be more specific, nanotechnology is defined as thedesign, production and application of structures, devices,and systems through control of the size and shape of thematerial at the nanometer (10-9 of a meter) scale whereunique phenomenon enable novel applications(Ravichandran, 2006; National NanotechnologyInitiative, 2006). This technology has alreadyrevolutionized the health care, textile, informationtechnology, and energy sectors etc. and has been wellpublicized (Kumar and Rai, 2009). Several products

enabled by nanotechnology are already in the market,such as antibacterial dressings, transparent sunscreenlotions, light-diffracting cosmetics, penetration enhancedmoisturizers, stain and odour repellent fabrics, scratchfree paints for cars, and self cleaning windows, dirtrepellent coatings, long lasting paints and furniturevarnishes, and even some food products (Miller, 2008).

Nanotechnology has been described as the newindustrial revolution and both developed and developingcountries are investing more in this technology. Recentlythe Helmuth Kaiser Consultancy predicted that thenanofood market will surge from 2.6 billion USD to 20.4billion USD by 2010 and is extended to grow to $30.4billion in 2015. The government of India established theNanoscience and Technology Initiative in the later part ofthe 2001 through Department of Science and Technology(DST), New Delhi and invested about Rs. 350 Crores(2002-06) and granted approval for the Nanomissionworth Rs. 1000 crores for next five years (Patra et al.,2009).

Nanotechnology can be applied by two differentapproaches either “bottom up” or “top down.” in foodand dairy processing (Ravichandran, 2010). The top-down approach involves a physical processing of the foodmaterials, such as dry-milling of wheat into fine flour that

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has a high water-binding capacity. The antioxidantactivity in green tea powder is improved by when the sizeof the powder is reduced to 1000 nm, the digestion andabsorption resulted in an increase in the activity of anoxygen-eliminating enzyme (Shibata, 2002). By contrast,self-assembly and self-organization are concepts derivedfrom biology that have inspired a bottom-up foodnanotechnology. For example, self-assembly structuresthrough organization of casein micelles or starch and thefolding of globular proteins and protein aggregates whichcreate stable entities to form nanometer scale via self-organization (Dickinson and Van Vliet , 2003).

In food and dairy industries, the applications ofnanotechnology include Nanoparticulate DeliverySystems (nanodispersions and nanocapsules), Packaging(nanolaminates, nanocomposites bottles, bins with silvernanoparticles), Food Safety and Biosecurity(nanosensors) etc. (Chen et al. 2006). Thenanotechnology will play an vital role in the food anddairy processing in near future and would involve twoforms of nano food applications viz, food additives (nanoinside) and food packaging (nano outside). The nanoscalefood additives may be used to influence texture, flavour,nutritious improvement, provide functionally and evendetect pathogens and food packaging involves extendfood shelf life, edible, nano wrapper which will envelopefoods, preventing gas and moisture exchange, ‘smart’packaging (containing nano-sensors and anti-microbialactivators) for detecting food spoilage and releasingnano-anti-microbes to extend food shelf life (Richardsonand Piehowski, 2008; Miller, 2008).

Nanotechnology in Food and Dairy Processing

Cell membranes, harmones, DNA etc. that existin nature are example of nano structures and the foodmolecules, proteins, fats, carbohydrates etc. are notexceptional and the results of nanoscale level murgesbetween sugars, fatty acids and amino acids (Powell andColin, 2008).

'Nanofoods' from the Helmut KaiserConsultancy (2009) estimates an increasing growth in thedevelopment of food and dairy related nanoproducts andpatent applications. Nanotechnology can be applied todevelop nanoscale materials, controlled delivery systems,contaminant detection and to create nano devices formolecular and cellular biology from how food is grown tohow it is packaged. The application of nanotechnologywith respect to food and dairy industry will be coveredunder two major heads viz. food additives (nano inside)and food and dairy packaging (nano outside).

Food Additives (Nano Inside)

Nanodispersions and Nanocapsules

Functional ingredients (for example, drugs,vitamins, antimicrobials, antioxidants, flavorings,colorants, and preservatives etc.) and comes in different

molecular and physical forms such as polarities (polar,nonpolar, amphiphilic), molecular weights (low to high),and physical states (solid, liquid, gas). These ingredientsare rarely utilized directly in their pure form; instead,they are often incorporated into some form of deliverysystem.

Weiss et al. (2006) examined that a deliverysystem must perform a number of different roles. First, itserves as a vehicle for carrying the functional ingredientto the desired site of action. Second, it may have toprotect the functional ingredient from chemical orbiological degradation (for example, oxidation) duringprocessing, storage, and utilization; this maintains thefunctional ingredient in its active state. Third, it may haveto be capable of controlling the release of the functionalingredient, such as the release rate or the specificenvironmental conditions that trigger release (forexample, pH, ionic strength, or temperature). Fourth, thedelivery system has to be compatible with the othercomponents in the system, as well as being compatiblewith the physicochemical and qualitative attributes(appearance, texture, taste, and shelf-life) of the finalproduct. In order to achieve above said objectives, anumber of potential delivery systems based onnanotechnology could be used as under:

association colloids, biopolymeric nanoparticles, nanoemulsion

Association colloids

A colloid is a stable system of a substancecontaining small particles dispersed throughout. Anassociation colloid is a colloid whose particles are madeup of even smaller molecules. Surfactant micelles,vesicles, bilayers, reverse micelles, and liquid crystals aresome examples of association colloids which have beenused to encapsulate and deliver polar, nonpolar, andamphiphilic functional ingredients (Flanagan and Singh,2006; Golding and Sein, 2004). The dimensions of manyassociation colloids are in the range of 5 to 100 nm, andthese structures are therefore considered to benanoparticles.

Biopolymeric nanoparticles

Gupta and Gupta, (2005) reported thatnanometer range particles can be produced using food-grade biopolymers such as proteins or polysaccharidesthrough self-association or aggregation or by inducingphase separation in mixed biopolymer systems. Polylacticacid (PLA) a commen biodegradable nanoparticle is oftenused to encapsulate and deliver drugs and micronutrientslike iron, vitamin, protein etc. It has shown that the PLAneed an associative compound such as polyethyleneglycol for successful results and the functionalingredients can be encapsulated in nanoparticles andreleased in response to specific environmental triggers(Riley et al. 1999).

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Nano-emulsions

Emulsions are often referred to as “nano-emulsions.”, when the use of high-pressure valvehomogenizers or microfluidizers often causes emulsionswith droplet diameters of less than 100 to 500 nm andfunctional food components can be incorporated withinthe droplets, the interfacial region, or the continuousphase (McClements, 2004). According to McClementsand Dekker (2000), the different types of nanoemulsionswith more complex properties—such as nanostructuredmultiple emulsions or nanostructured multilayeremulsions—offer multiple encapsulating abilities from asingle delivery system that can carry several functionalcomponents and these components could be released inresponse to a specific environmental trigger.

It is possible to develop smart delivery systemsby engineering the properties of the nanostructured shellaround the droplets. This interfacial engineeringtechnology would utilize food-grade ingredients (such asproteins, polysaccharides, and phospholipids) andprocessing operations (such as homogenization andmixing) that are already widely used in the manufactureof food emulsions (Weiss et al. 2006). Nanosizeemulsion-based ice cream with a lower fat content hasbeen developed by Nestle and Unilever (Renton, 2006).

Nanofibers

Nanofibres with diameters from 10 to 1000 nm,makes them ideal for serving as a platform for bacterialcultures as well as structural matrix for artificial foods.Since nanofiberes are usually not composed of food-grade substances, they have only a few potentialapplications in the food industry (Weiss et al., 2006).Electrospinning is a manufacturing technology capable ofproducing thin, solid polymer strands (nanofiberes) fromsolution by applying a strong electric field to a spinneretwith a small capillary orifice. The food industry can useelectrospun microfibers in several ways as under: as a building/reinforcement element of composite green

(that is, environmentally friendly) food packagingmaterial,

as building elements of the food matrix forimitation/artificial foods, and

as nanostructured and microstructured scaffolding forbacterial cultures.

Though the electrospun fibers application isincreasing, its use in food and dairy processing arerelatively few and are made primarily from syntheticpolymers. As progress in the production of nanofibersfrom food biopolymers is made, the use of biopolymericnanofibers in the food industry will increase(Ravichandran, 2010).Nanotubes

Carbon nanotubes have been used nonfoodapplication. The structures have been used as low-resistance conductors or catalytic reaction vessels amongother uses. Graveland-Bikker and Kruif (2006), have

reported that certain globular proteins from milk (such ashydrolyzed α-lactalbumin) can be made to self assemble to form nanotubes under appropriate conditions. Thistechnique is applicable to other proteins as well and hasbeen explored to assist in the immobilization of enzymesor to build analogues to muscle-fiber structures.Nanotubes made of the milk protein α -lactalbumin are formed by self-assembly of the partially hydrolysedmolecule (Graveland-Bikker et al. 2006). Otte et al.(2005) examined that at neutral pH and in presence of anappropriate cation, these building blocks self-assemble toform micrometre-long tubes with a diameter of only 20nm. The minimum concentration to form nanotubes of α-lactalbumin is 20 g/l. The α-lactalbumin nanotubes could withstand conditions similar to a pasteurisation step(72ºC/40s). According to Gouin (2004), the features ofthe α-lactalbumin nanotube makes it an interesting potential encapsulating agent. Because α-lactalbumin is a milk protein it will be fairly easy to apply the nanotubesin foods or pharmaceutics. These nanostructures promisevarious applications in food, nanomedicine etc.(Rajagopal and Schneider, 2004).

In general protein hydrolysis increases thedigestibility of protein. Furthermore α -lactalbumin has important nutritional value. A nanotube made by food /dairy proteins or their derivatives have so far only beenreported for α-lactalbumin.

Nanocapsules

A number of new processes and materialsderived from nanotechnology have the potential toprovide new solutions to dairy and food processingfronts. In recent years, there has been considerableinterest in exploring the potential of nanotechnology inencapsulation and delivery of biologically activesubstances into targeted tissues, enhance the flavour andother sensory characteristics of food and dairy products.Casein micelle (CM) plays a role as natural nano-capsularvehicle for nutraceuticals. The CM is important due totheir biological activity, good digestibility. The micellesare very stable to processing and retain their basicstructural identity through most of these processes(Gouin, 2004).

Uricanu et al. (2004) reported that caseinmicelles (CM) are in effect nano-capsules created bynature to deliver nutrients such as calcium phosphate andprotein to the neonate. A novel approach is to harnessCM for nano-encapsulation and stabilization ofhydrophobic nutraceutical substances for enrichment ofnon-fat or low-fat food products. Such nano-capsulesmay be incorporated in dairy products without modifyingtheir sensory properties.

The general approach is to develop nanosizedcarriers or nanosized materials, in order to improve theabsorption and, hence, potentially the bioavailability ofadded materials such as vitamins, phytochemicals,nutrients, or minerals. The materials can be incorporated

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into solid foods, delivered as liquids in drinks, or evensprayed directly on to mucosal surfaces.

Food ‘fortification’ through Nanotechnology

Nanotech companies are trying to fortifyprocessed dairy and food products with nano-encapsulated nutrients, their appearance and taste boostedby nano-developed colours, their fat and sugar contentremoved or disabled by nano-modification, and ‘mouthfeel’ improved. Food ‘fortification’ will be used toincrease the nutritional claims for example the inclusionof ‘medically beneficial’ nano-capsules will soon enablechocolate chip cookies or hot chips to be marketed ashealth promoting or artery cleansing. Nanotechnologywill also enable junk foods like ice cream and chocolateto be modified to reduce the amount of fats and sugarsthat the body can absorb. This is possible by usingnanoparticles to prevent the body from digesting orabsorbing these components of the food. In this way, thenano industry could market vitamin and fibre-fortified,fat and sugar-blocked junk food as health promoting andweight reducing (Miller, 2008).

Nanostructures and Nanoparticals in Food

Most polysaccharides and lipids are linearpolymers with thicknesses less than nanometers, whilefood proteins are often globular structures (1-10 nm) insize. The functionality of many raw materials and theprocessing of foods arise from the presence, modification,and generation of forms of self-assembled nanostructures(Chen et al. 2006). The crystalline structures in starch,and processed starch-based foods that determinegelatinization and influence the nutritional benefitsduring digestion, the fibrous structures that control themelting, setting, and texture of gels, and the two-dimensional (2D) nanostructure formed at oil-water andair-water interfaces that control the stability of food/dairy foams and emulsions (Rudolph, 2004).

For example, the creation of foams (e.g., thehead on a glass of beer) or emulsions (e.g., sauces,creams, yoghurts, butter, and margarine) involvesgenerating gas bubbles, or droplets of fat or oil, in aliquid medium. This requires the production of an air-water or oil-water interface and the molecules present atthis interface determine its stability. These structures areone molecule thick and are examples of two dimensionalnanostructures. A source of instability in most foods isthe presence of mixtures of proteins and other smallmolecules such as surfactants (soap-like molecules orlipids) at the interface (Morris, 2005). Atomic ForceMicroscopy has allowed to visualized and understandthese interactions and to improve the stability of theprotein networks that can be simultaneously appliedwidely in the dairy, baking and brewing industries.

The knowledge gained in the nanotechnology inthe field of medicine , electronics etc. could be adapted inthe field of food and dairy processing, more specifically

in food safety (e.g., detecting pesticides andmicroorganisms), in environmental protection (e.g., waterpurification), and in delivery of nutrients (Roco, 2003;Chau, 2007) The area that has led to most debate onnanotechnology and food is the incidental or deliberateintroduction of manufactured nanoparticles into foodmaterials.

Nanoceuticals

The concept of “nanoceuticals” is gainingpopularity and commercial dairy/food and foodsupplements containing nanoparticles are available (Chenet al. 2006; Mozafari et al. 2006).The examples of food-related nanoproducts are: carotenoids nanoparticles can be dispersed in water,

and can be added to fruit drinks for improvedbioavailability;

canola oil based nanosized micellar system is claimedto provide delivery of materials such as vitamins,minerals, or phytochemicals;

patented “nanodrop” delivery systems, in the form ofencapsulated materials, such as vitamins,transmucosally, rather than through conventionaldelivery systems such as pills, liquids, or capsules; and

Chinese nanotea (nano-based mineral supplements)claimed to improve selenium uptake.

a wide range of nanoceutical products containingnanocages or nanoclusters that act as delivery vehicles,e.g., a chocolate drink claimed to be sufficiently sweetwithout added sugar or sweeteners;

nanosilver or nanogold are available as mineralsupplements

to prevent the accumulation of cholesterol some of thenutraceuticals incorporated in the carriers includelycopene, beta-carotenes and phytosterols

a synthetic lycopene has been affirmed GRAS(“generally recognized as safe”) under US FDAprocedures

Food Packaging (Nano Outside)

Customers today demand a lot more frompackaging in terms of protecting the quality, freshnessand safety of foods and the nanotechnology, which usesmicroscopic particles, is effective and affordable and willbring out suitable food and dairy packaging in the nearfuture (El Amin, 2006).

Food packaging is considered to be one of theearliest commercial applications of nanotechnology in thefood sector. Reynolds (2007) reported that about 400-500nano-packaging products are estimated to be incommercial use, while nanotechnology is predicted to beused in the manufacture of 25% of all food packagingwithin the next decade.

The significant purpose of nano-packaging is toset longer shelf life by improving the barrier properties offood packaging to reduce gas and moisture exchange andUV light exposure (Sorrentino et al. 2007). For example,

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Du Pont has announced the release of a nano-titaniumdioxide plastic additive namely "DuPont lightstabilizer210", which could reduce UV damage of foodsin transparent packaging (El Amin, 2007).

By 2003, over 90% of nano-packaging wasbased on nanocomposites, in which nanomaterials wereused to improve the barrier properties of plastic wrappingfor foods and dairy products. Nano-packaging can also bedesigned to release antimicrobials, antioxidants, enzymes,flavours and nutraceuticals to extend shelf life (Cha andChinnan, 2004). El Amin (2005) reported that excitingnew nanotechnology products for food packaging are inthe pipeline and some anti-microbial films, have alreadyentered the market to improve the shelf life of food anddairy products. Further more, nanomaterials are beingdeveloped with enhanced mechanical and thermalproperties to ensure better protection of foods fromexternal mechanical, thermal, chemical ormicrobiological effects with an addition level of safetyand functionality.

A scientific group at the Norwegian Institute ofTechnology is using nanotechnology to create tinyparticles in the film, to improve the transportation ofsome gases through the plastic films to pump outunwanted carbon dioxide that would shorten the shelf lifeof the foods. They are also looking at whether the filmcould also provide barrier protection and prevent gasessuch as oxygen and ethylene from deteriorating foods(SINTEF, 2004).

Nano-Coatings

Waxy coating is used widely for some foodssuch as apples and cheeses. Recently, nanotechnology hasenabled the development of nanoscale edible coatings asthin as 5 nm wide, which are invisible to the human eye.Edible coatings and films are currently used on a widevariety of foods, including fruits, vegetables, meats,chocolate, cheese, candies, bakery products, and Frenchfries (Morillon et al. 2002; Cagri et al. 2004; Rhim 2004).These coatings or films could serve as moisture, lipid,and gas barriers. Alternatively, they could improve thetextural properties of foods or serve as carriers offunctional agents such as colors, flavors, antioxidants,nutrients, and antimicrobials and could also increase theshelf life of manufactured foods, even after the packagingis opened. The U.S. Company Sono-Tec Corporationannounced in early 2007 that it has developed an edibleantibacterial nano-coating, which can be applied directlyto bakery goods (El Amin, 2007).

Nanolaminates

Nanotechnology provides food scientists with anumber of ways to create novel laminate films suitablefor use in the food and dairy industry. A nanolaminateconsists of 2 or more layers of materials with nanometerdimensions that are physically or chemically bonded toeach other. According to Decher and Schlenoff (2003),

one of the most powerful methods is based on the LbLdeposition technique, in which the charged surfaces arecoated with interfacial films consisting of multiplenanolayers of different materials.

Weiss et al. (2006) reported that nanolaminatesoffer some advantages for the preparation of ediblecoatings and films over conventional technologies andmay thus have a number of important applications withinthe food and dairy industry. A variety of differentadsorbing substances could be used to create the differentlayers, including natural polyelectrolytes (proteins,polysaccharides), charged lipids (phospholipids,surfactants), and colloidal particles (micelles, vesicles,droplets). It would be possible to incorporate activefunctional agents such as antimicrobials, antibrowningagents, antioxidants, enzymes, flavors, and colors into thefilms. These functional agents would increase the shelflife and quality of coated foods. These nanolaminatedcoatings could be created entirely from food-gradeingredients (proteins, polysaccharides, lipids) by usingsimple processing operations such as dipping andwashing.

Clay nanoparticles and nano crystals

The barrier properties of dairy and foodpackaging materials are improved by incorporating aswell as embedding nanoclays and nanocrystals. Theplastic films and bottles containing these nanoparticlesare able to block oxygen, carbon dioxide and moisturefrom reaching food products (meat, beer etc.). Theadvantage of clay nanocomposite in the packagingmaterial offers improved shelf life, shutter proof, light inweight and heat resistant (Ravichandran, 2010).

Nanosensors

Packaging equipped with nano-sensors is alsodesigned to track either the internal or external conditionsof food products, pellets and containers, throughout thesupply chain. For example, such packaging can monitortemperature or humidity over time and then providerelevant information of these conditions, for example bychanging colour. Some of these nano-sensors are underdevelopment and the Georgia Tech in the United Stateused modified carbon nanotube as biosensor to detectmicroorganisms, toxic substances and spoilage of foodsor beverages (Nachay, 2007). Another example, Opal,which makes Opal film incorporating 50nm carbon blacknanoparticles was used as biosensor that can changecolour in response to food spoilage (Gander, 2007).

Nanosensors in plastic packaging can detectgases given off by food when it spoils and the packagingitself changes color to alert you. These films are packedwith “silicate nanoparticles” to reduce the flow of oxygeninto the package and the leaking of moisture out of thepackage to stay food fresh. Nanosensors are beingdeveloped that can detect bacteria and other contaminatessuch as salmonella on the surface of food at a packaging

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plant. There are also nanosensors being developed todetect pesticides on fruit and vegetables(http://www.nanoforum.org).

Industrial nanotech (OTC: INTK), a companythat specializes in nanotechnology innovation andproduct development, has announced recently thesuccessful application of the company, s8217, sNansulateprotective coatings, to dairy processing equipment. TheNansulates were used to coat dairy processing tanks andpipes in order to protect them against corrosion andinsulate against heat loss and to increase the efficiency ofthe manufacturing process by reducing both energy andcorrosion-related expenses (Pehnich, 2006).

Nanotechnology is also enabling sensorpackaging to incorporate cheap Radio FrequencyIdentification (RFID) tags. The nano-enabled RFID tagsare much smaller, flexible and can be printed on thinlabels. This increases the tags versatility and thus enablesmuch cheaper production(http://www.thefreelibrary.com/).

Roberts (2007) reported that, a United Statescompany Oxonica Inc, has developed nano-barcodes tobe used for individual items or pellets, which must beread with a modified microscope for anti- counterfeitingpurposes. Another trend in the application of nano-packaging is the nano-biodegradable packaging. The useof nanomaterials to strengthen bioplastics (plant-basedplastics) may enable bioplastics to be used instead offossil-fuel based plastics for food packaging and carrybags (Nanowerk, 2007).

The Scientists at Kraft, Rutgers University andthe University of Connecticut, are trying to exploit the“electronic tongue” to detect pathogens and othersubstances in parts per trillion with the help of embeddednanosensors in the packaging materials usingnanotechnology. The sensors trigger colour changes inthe package when the dairy and food products began tospoil (Ravichandran, 2010).

The present technologies, to detect microbesespecially pathogens in food products take 2 to 7 days.Researchers in the United States are developingbiosensors that can detect pathogens quickly and easilycalled “super sensors” would play a crucial role in theevent of a terrorist attack on the food supply. With USDepartment of Agriculture (USDA) and National ScienceFoundation funding, researchers at Purdue University areworking to produce a hand-held sensor capable ofdetecting a specific bacteria instantaneously from anysample. They've created a start-up company calledBioVitesse (Kokini, 2002).

Nanotechnology for antimicrobial, active andbioswitch for food Packaging

Kodak is using nanotechology to developantimicrobial packaging as well as active packaging, thatabsorbs oxygen, to keep food fresh that will becommercially available in near future (Clark, 2006). The

Netherlands Researchers are developing intelligentpackaging that will release a preservative if the foodwithin begins to spoil. This “release on command”preservative packaging is operated by means of abioswitch developed through nanotechnology(Ravichandran, 2010).

Nanotechnology and food safety

Food safety means that all food products mustbe protected from chemical, biological, physical andradiation contamination through processing, handling anddistribution. So far the present review has focused on theapplication of nanotechnology in the dairy and foodprocessing including packaging. The nanotechnology hasbrought revolution in the non-food sectors; however, it isslowly gaining popularity in the dairy and foodprocessing. Although consumers are thrilled at theexciting food and dairy products emerging through theapplication of nanotechnology, there is a serious questionabout safety and will requiring attention by the industryas well as the policy makers. It is important to note thatnanomaterials (increased contact surface area), mighthave toxic effects in the body that are not apparent in thebulk materials (Dowling, 2004). Despite the lack ofregulation and risk knowledge, a wide variety of food andnutrition products containing nanoscale additives arealready in the market (e.g. iron in nutritional drink mixes,micelles that carry vitamins, minerals, andphytochemicals in oil, and zinc oxide in breakfast cerealsetc.) and nanoclays incorporated in plastic beer bottles.

The additives universally accepted as GRASwill have to be reexamined when used at nanoscale level.The nanoparticles are more reactive, more mobile, andlikely to be more toxic. This toxicity is one of theimportant issues must be addressed. There is strongpossibility that nanoparticles in the body can result inincreased oxidative stress that, in turn, can generate freeradicals, leading to DNA mutation, cancer, and possiblefatality. It is also not fully understood whether enhancingthe bioavailability of certain nutrients or food additivesmight negatively affect human health (Moraru etal.,2003). The ingredients in these nanoparticles mustundergo a full safety assessment by the relevant scientificadvisory association before these are permitted to be usedin the dairy and food products including packaging(U.K.RS/RAE, 2004).

Regulation of nanotechnologies to ensure food safety

The health implications of food processingtechniques that produce nanoparticles and nanoscaleemulsions also warrant the attention of food regulations.The potential for such foods to pose new health risksmust be investigated in order to determine whether or notrelated new food safety standards are required (Bowmanand Hodge, 2007). The European Union regulations forfood and food packaging have recommended that for theintroduction of new nanotechnology, specific safety

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standards and testing procedures are required (Halliday,2007). In the United States, nanofoods and most of thefood packaging are regulated by the United States Foodand Drug Administration (US FDA) (Badgley et al.2007), while in Australia, nanofood additives andingredients are regulated by Food Standards Australia andNew Zealand (FSANZ), under the Food Standards Code(Bowman and Hodge, 2006).

There is an urgent need for a common regulatorysystem capable of managing any risks associated withnanofoods and the use of nanotechnologies in dairy andfood industry. Governments must also respond tonanotechnology's broader social, economic, civil libertiesand ethical challenges. To ensure democratic control ofthese new technologies in the important area of food anddairy, public involvement in nanotechnology decisionmaking is essential (U.K.RS/RAE, 2004).

Conclusion

The prediction is that nanotechnology willtransform the entire food and dairy industry near future.Nanotechnology has already entered into food and dairyindustries, research facilities are established, potentialapplications are under study. Although only a handful ofnano food products are now available in the market, thetremendous potential will attract more and morecompetitors in this field. However, there are few issues,particularly regarding the accidental or deliberate use ofnanoparticles in food, or food-contact materials, thatconsumers are concerned about the potential negativeeffects of nanotechnology-based delivery systems onhuman health and also regulatory stands. Several criticalchallenges, including discovering of beneficialcompounds, establishing optimal intake levels,developing adequate food delivering matrix, productformulations and safety of the products need to beaddressed. Irradiation technology took more than 5decades of research and safety assessment for itsacceptance in food and dairy processing. Nanotechnologyalso will have to wait till all safety issues are resolved.There is an urgent need for regulation of nanomaterialsbefore their incorporation into food and dairy processingincluding packaging. Nanomaterials must not cause anyhealth risks for consumers or to the environment. Moreresearch studies are required to investigate the hazards ofnanomaterials, taking the size as a main factor eventhough some of the chemical materials in the form oflarge particles are safer than when they are in the nanostate.

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