New and Emerging Applications of Nanotechnology in our Food Supply John D. Floros Professor & Head Department of Food Science Pennsylvania State University www.foodscience.psu.edu Food Science @ Penn State: www.foodscience.psu.edu Presented at the IFT International Food Nanoscience Conference, July 17, 2010
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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.edu
Presented at the IFT International Food Nanoscience Conference, July 17, 2010
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)
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.
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)
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?