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7/29/2019 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/7/29/2019 5JFApplications in Food Industry Needs
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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
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
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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.htm7/29/2019 5JFApplications in Food Industry Needs
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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
From H. Mulder and P. Walstra, The Milk Fat Globule, Pudoc, Wageningen, 1974
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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 x50000
Fat Globule Diameter: 0.1-100mCasein Micelles: 20-400nm
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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 x50000
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)
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 - Pseudo Helical AmylaseFrequency Distribution of Lengths (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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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/7/29/2019 5JFApplications in Food Industry Needs
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Liposome-based Bionanosensor forPesticide 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
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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/7/29/2019 5JFApplications in Food Industry Needs
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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/7/29/2019 5JFApplications in Food Industry Needs
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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=master7/29/2019 5JFApplications in Food Industry Needs
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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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Nanotechnology inFood Processing
Frans Kampers, 2007
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Nanotechnology inSeparations
Frans Kampers, 2007
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Nanotechnology inFood Processing
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
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)
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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