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

Scale in relation to food structure

ehh

Warad and Dutta, 2005

Biomolecules

Proteins

carbohydrates

Nucleic acids

lipids

Small moleculese.g., vitamins, phenolics…

Scale in relation to food structure

ehh

Warad and Dutta, 2005

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

Impact of nanotechnology in the food system

www.nanoforum.com

20.4

7.0

2.6

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

Nanoparticles

J. Biomedical Nanotechnol., Vol.1, 61–67, 2005

Jeremy Tzeng, 2007

Campylobacter jejuni-Specific Nanoparticles

Jeremy Tzeng, ASM 2007

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

Single-Walled Nanotube (SWNT)

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

Tracking – Tracing – Monitoring

Monitoring Food Safety & Quality

Improving food labeling

Improving label readability in the supermarket to

suit costumers diet in nutritional requirements

www.cambridge consultants.com

Food traceability

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 in Food Processing

Frans Kampers, 2007

Nanotechnology in Separations

Frans Kampers, 2007

Nanotechnology in Food Processing

Frans Kampers, 2007

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

Nanotechnology in Food Packaging

Molding better plastics with clay

Superplastics. Plastic polymers arecombined with clay nanoparticlesto create a stronger, cleaner,more flame-resistant material.

Photo credit: Evangelos Manias

Clay Nanocomposites

Based on clay - montmorillonite

-Nylon

Improve barrier properties

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

Intelligent Packaging

• Nanosensors in Packages

• Detect pathogens, chemicals, toxins, etc.

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?

Nano @ Penn State