Potential for the food industry and food ingredients...
Transcript of Potential for the food industry and food ingredients...
What is Nanotechnology? Potential for the food industry and food ingredients
Graham Bonwick Institute of Food Science & Innovation
University of Chester
Football
(22cm)
Flea
(1mm)
Hair
(80μm)
Red blood cell
(7μm)
Virus
(150nm)
Buckyball
(0.8nm)
60nm 40nm 1nm 20nm 80nm 100nm
1m 10-1m 10-2m 10-3m 10-4m 10-5m 10-6m 10-7m 10-8m 10-9m 10-10m
1mm 1m 1μm 1nm 100nm
DNAstrand
(2nm)
Sunscreen TiO2
(35nm)
APPRECIATING SIZE
1 cm3
1 nm3
1 in 107
80% on surface
Proportion of atoms on the surface
Properties
1 cm3
1 nm3
34 million years
1.1 seconds
Time to dissolve
Properties
34 million years
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• Milk contains 80% casein and 20% whey proteins.
• The phosphoprotein casein is in the form of micelles.
• Casein molecules are linked by calcium ions and hydrophobic interactions. • Kappa-casein molecule tails associate to form a
mesh. • Colloidal calcium phosphate nanoclusters also
help link smaller sub-micelles together.
34 million years
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• Casein micelles can be used to encapsulate materials. • Enhanced delivery and absorption from the gut. • Controlled / slow release properties.
34 million years
Time to dissolve sand Engineered (Hard) Nanoparticles
Carbon nanotubes Nano silver Nano titanium dioxide
Time to dissolve sand What is Food Nanotechnology?
Nanotechnology - manipulation of nanosized
materials and the exploitation of their properties
Food Nanotechnology – Application to: • Ingredients • Packaging and coatings • Structuring and texturing • Sensors – safety and quality
34 million years
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Nano salt - salt microspheres (Tate & Lyle Soda-Lo) enhanced dissolution to maximise taste and reduce salt content
Nanotea (Shenzhen Corp) nanomilled ingredients to facilitate the release of tea essence and phytonutrients in solution.
Time to dissolve sand Ingredients
Additional applications / current research areas • Enhanced appearance, flavour intensity or shelf life • Encapsulation - flavour masking, micro nutrient
delivery and uptake, probiotic survival – ‘Health by Stealth’, population segment targeted food products.
• Functional ingredients – plant nanoprotein particulates from processing waste as emulsifiers
• Activation of selected encapsulated ingredients by the consumer (microwave selective activation) to obtain the required flavour, colour or nutrients depending on which ones released.
34 million years
Time to dissolve sand Packaging and coatings
• Antimicrobial surfaces • Lighter, thinner barriers • Reduced spoilage • Extended shelf life • Less waste
Time to dissolve sand Smart packaging and coatings
Small molecule binding - AMP
Yan et al, (2005)
Exploitation of RNA or DNA aptamers and their ability to selectively bind molecules or whole microbial cells
Time to dissolve sand Aptamers bind / immobilise food pathogens and
small molecules
Binding causes significant conformational change
Fluorescence quenching as a binding event signal
Smart packaging and coatings
Time to dissolve sand
Quorum sensing (QS) in
microorganisms mediated
by small molecules
A concentration effect –
synchronises gene
expression, triggers
growth phase, virulence
factor production, biofilm
formation etc.
Smart packaging and coatings
Time to dissolve sand
Immobilised aptamers
within packaging
Bind/capture signalling
molecules and inhibit QS –
extend shelf life and inhibit
pathogenicity?
Smart packaging and coatings
34 million years
Time to dissolve sand
Media capitalising on the fears of
an ill –informed public?
Another GM food ‘problem’?
Emerging technologies may be key to
meeting the food supply challenges of
the 21st Century (9 billion by 2030).
RISKS?
34 million years
Time to dissolve sand • Natural (hard) nanomaterials linked to health effects e.g.
asbestos fibres and mesothelioma.
• Recent observations of nanomaterials in tumours (Gatti
et al, 2012).
• No regulation / control of distribution within tissues e.g.
blood brain barrier crossed in rats exposed to nanosilver
in diet (Chaudhry et al 2010).
• Considerable concern where materials are elongated in
one dimension e.g. nanotubes.
RISKS?
34 million years
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Ingredients Generally Regarded As Safe (GRAS) –
main area for exploitation and inclusion in food
The Future?
34 million years
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52%
24%
24% $20.4
billion
by 2010
Food Nanotechnology – The Market
Nanofood
$3.2 billion
by 2015
Thanks for your attention!
Food Nanotechnology 2015 16th -17th April, 2015 www.foodnano.org
The North West Food Research Development Exchange (NowFood)
Regional Cluster Formation
University of Chester Creation of Regional Cluster
Local government LEPs
Chambers of Commerce MDA RIC
Existing Networks Artisan Foods Craft Brewing
Local Food & Drink Producers
NoWFood Centre
Networks
Industry Stakeholders