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Transcript of New and Emerging Applications of Nanotechnology … and Emerging Applications of Nanotechnology in...
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.edu
Presented at the IFT International Food Nanoscience Conference, July 17, 2010
Information Sources
• IFT‘s Nanotechnology Working Group
• Pennsylvania State University
• Many Others Cited
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 in food
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 scale
• It is the size between the atomic level and the bulk
50000 nm
Hair
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
Examples of Nanotechnology in Nature:The Gecko Phenomenon
Dr. Jozef L. Kokini, University of Illinois, from a Presentation at the UIC, on 10/28/09
Geckos use morphology to control surface energy for climbing
Biomolecules
Proteins
carbohydrates
Nucleic acids
lipids
Small moleculese.g., vitamins, phenolics…
Many foods naturally contain nanoscale components
nature nanotechnology | VOL 4 | DECEMBER 2009 | www.nature.com/naturenanotechnology
―It is important to note that humans have been consuming ‗nanomaterials‘ and ‗nanoparticles‘ for ages.‖
John Floros, Penn State University
Relative size of structure elements in milk
From H. Mulder and P. Walstra, The Milk Fat Globule, Pudoc, Wageningen, 1974
Magnification of x500
Fat Globule Diameter: 0.1-100μm
Relative size of structure elements in milk-Homogenization
From H. Mulder and P. Walstra, The Milk Fat Globule, Pudoc, Wageningen, 1974
Relative size of structure elements in milk
From H. Mulder and P. Walstra, The Milk Fat Globule, Pudoc, Wageningen, 1974
Magnification of x50000
Fat Globule Diameter: 0.1-100μmCasein Micelles: 20-400nm
Relative size of structure elements in milk
From H. Mulder and P. Walstra, The Milk Fat Globule, Pudoc, Wageningen, 1974
Magnification of x50000
Casein Micelles: 20-400nmLipoproteins: 10nm Globular Proteins: 3-6nm
Color and Cloud Stabilization in Cloudy Apple Juice by Steam Heating During CrushingD. B. GENOVESE, M. P. ELUSTONDO and J. E. LOZANOJOURNAL OF FOOD SCIENCE—Volume 62, No. 6, (1997):1171-1175
Apple juice cloud particle size distribution histogram: Particle Relative Number, N (%) versus Particle Diameter, D (μm)
Color and Cloud Stabilization in Cloudy Apple Juice by Steam Heating During CrushingD. B. GENOVESE, M. P. ELUSTONDO and J. E. LOZANOJOURNAL OF FOOD SCIENCE—Volume 62, No. 6, (1997):1171-1175
Centrifugation Time (min)
0
25
Starch - Circular AmylopectinFrequency Distribution of Diameters (nm)
Fishman, Cooke, White & Damert. Size distribution of amylase and amylopectin solubilized from corn starch granules. Carbohydrate Polymers 26 (1995) 245-253
100 nm
Starch - Asymmetric Linear AmylopectinFrequency Distribution of Lengths (nm)
Fishman, Cooke, White & Damert. Size distribution of amylase and amylopectin solubilized from corn starch granules. Carbohydrate Polymers 26 (1995) 245-253
100 nm
Starch - Pseudo Helical AmylaseFrequency Distribution of Lengths (nm)
Fishman, Cooke, White & Damert. Size distribution of amylase and amylopectin solubilized from corn starch granules. Carbohydrate Polymers 26 (1995) 245-253
100 nm
Drop Size Distribution of O/W Emulsions
Abismail, Canselier, Wilhelm, Delmas, Gourdon. Emulsification by ultrasound: drop size distribution and stability, 1999, Ultrasonics Sonochemistry 6:75-83
Ultrasound
Mechanical Agitation
Mechanical Agitation
Ultrasound
Low Surfactant Concentration High Surfactant Concentration
100 nm
Micronization of pharmaceutical substances by Rapid 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
β-Sitosterol
Ibuprofen
Griseofulvin
Benzoic Acid
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
Advanced biosensors fabricated with nanomaterials
Jong-in Hahm, Assistant Professor of Chemical Engineering, Pennsylvania State University, University Park, PA
On-going research efforts to enhance detection capability of biomolecules by exploiting nanomaterials such as carbon nanotubes, silicon nanowires, and zinc oxide nanorods. Such low-dimensional materials with unique physical, chemical, and optical properties serve as ideal bioprobes and biosensors. These advanced nanomaterial-based biosensors are capable of overcoming critical challenges in the areas of genomics, proteomics, and drug discovery.
Liposome-based Bionanosensor for Pesticide Detection
Dr. Jozef L. Kokini, University of Illinois, from a Presentation at the UIC, on 10/28/09
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
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
Detection of microorganisms/toxins
Magnetic nanoparticles attached antibody
Source CMBR, University of Idaho
Properties of CNT
• SWCNTVariable conductivity from semi-conductor to metallic
Good electrical conduction
High electronic conductivity
• MWCNT
• Nanowires
• nanorods
Most possess a remarkable tensile strength
SWCNTs
MWCNTs
Nanotubes & E. Coli
Binding of SWNT to Targeted E. coli O157:H7 Strain C7927
Chem. Commun., 2005:874-876
Goluch et al. 2006. Lab on a chip. The Royal Soc. Chem. 6, 1293-1299.
Barcode detection using nanoparticles
Improving food labeling
Improving label readability in the supermarket to
suit costumers diet in nutritional requirements
www.cambridge consultants.com
Encapsulation materials
Nanofibers
Polystyrene nanotubes
www.nanoroad.net
Nanotechnology for Ingredients and Materials
• Starch • Chitosan• Starch• Polylactic acid• Gum arabic• Carrageenan• Alginate
Encapsulation materials
Flavors Antioxidants
VitaminsNutrients
NutraceuticalsAntimicrobials
Liposomes
MicellesCubosomes
20nm
Biopolymeric nanoparticles
5-500nm
5-10 nm
cubosomes
Carbohydrate Nanoparticles and ε-Polylysine Improve Lipid Oxidative Stability of Emulsions
Scheffler et al.- J. Agric. Food Chem., Accepted November 05, 2009
Two-dimensional schematic of a phytoglycogen nanoparticle (A) and a segment of amylopectin (B)
Food protein based nanotubes could be used to bind components 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 α-lactalbumin
in to nanotubes in presence of Ca2+ and Transmission electron micrograph of
negatively stained α-lactalbumin nanotubes.(Graveland-Bikker and de Kruif, 2006)
Double Layered Liposomes
Solid-Lipid Nanoparticles
Colloidosomes
Nanolaminates
Composite Nanofibers
Next GenerationNano-Encapsulation Systems
Jochen Weiss, 2008
Microemulsions
Liposomes
Nanoemulsions
Particles
Fibers
Nanotechnology for Ingredients and Materials
Jochen Weiss, 2008
Nanofiltration – Molecular Separation Technologies
Jochen Weiss, 2007
Nanotechnology in Food Processing
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
Stable Nanobubbles can be produced by forcing air (gas) to pass through a membrane with nanopores
Dr. Jozef L. Kokini, University of Illinois, from a Presentation at the UIC, on 10/28/09
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)
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
Molding better plastics with clay
Superplastics. Plastic polymers arecombined with clay nanoparticlesto create a stronger, cleaner,more flame-resistant material.
Photo credit: Evangelos Manias
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
Effect of nanoclay content on the relative WVTR of biodegradable thermoplastic starch films
Park et al. – J. MATER. SCI. 38 (2003): 909– 915
The effect of clay content on water vapor permeability of PLA/Cloisite 20A (nanoclay) composite films
J.-W. Rhim et al. / LWT - Food Science and Technology 42 (2009) 612–617
Other nanomaterials for barrier improvement
Silicon oxide derivated clays
- Transparent metallized like
Aluminium oxide derivated clays
- Used for coating
(40-60 nm thickness)
Nano-Nylon (Imper)
Nanoclay with MXD6 Nylon in barrier layer in beer bottles Developed byVoridan & Nanocor
Metallized films
Reduce thickness from 400-500nm to 40-50nm
Replacement of aluminium
Provides barrier to oxygen
Less expensive
Majors innovations in Active Packaging are expected fromControl Release Packaging (CRP) through nanotechnology and smart blending
Active Packaging
Antimicrobial activity of PLA and PLA/nanoclay composite films against the test microorganisms
J.-W. Rhim et al. / LWT - Food Science and Technology 42 (2009) 612–617
Synthetic matter is inspired from living matter at different scales and complexities
Demirel et al., 2006, Biologically Inspired Nanomaterials – A Conference Report, PSU
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 in food
Ideas for the Future of Nanotechnology in Food
• Provide discussion questions to participants
• Participants will be divided into smaller groups (10–12 preferably, every table will be a group)
• Panel members present and IFT staff to serve as facilitators
• A group member to serve as a notes-taker
Issues
• Are nanomaterials safe for food applications?
• Will the use of nanomaterials be accepted by the public?
• What are the potential environmental and society impacts of nanomaterials in foods?
Questions
• How do you see nanotechnology advancing these areas?
• Food safety, food quality and shelf life
• Food ingredients
• Food processing and packaging
• What needs within the food industry can nanoscale science and technology solve?
• What issues need to be resolved for nanotechnology to be applied in food?
Questions
• How can nanoscale science and technology help the industry to produce food for a healthier population and improve its health & wellness?
• What (if any) types of additional regulatory guidance might be needed to facilitate the effective commercialization of nanotechnology by the food industry?
• What is needed to effectively improve consumer/public education and confidence?