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

Information Sources

IFTs Nanotechnology Working Group

Pennsylvania State University Many Others Cited

Discussion Topics

Introductory Concepts Existing Applications Potential (New & Emerging) Applications

Food Food Food Food

Safety and Quality Ingredient Technologies Processing Packaging

Ideas for the future of nanotechnology in food

Nanoscale Science and Engineering What 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
Hair
50000 nm

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

Geckos use morphology to control surface energy for climbing

Dr. Jozef L. Kokini, University of Illinois, from a Presentation at the UIC, on 10/28/09

Scale in relation to food structure

ehh

Warad and Dutta, 2005

Biomolecules
Nucleic acids Proteins

lipids
carbohydrates

Small molecules e.g., vitamins, phenolics

Scale in relation to food structure

ehh

Warad and Dutta, 2005

Many foods naturally contain nanoscale components

It is important to note that humans have been consuming nanomaterials and nanoparticles for ages.
John Floros, Penn State University

nature nanotechnology | VOL 4 | DECEMBER 2009 | www.nature.com/naturenanotechnology

Relative size of structure elements in milk

Magnification of x500

Fat Globule Diameter: 0.1-100m

From H. Mulder and P. Walstra, The Milk Fat Globule, Pudoc, Wageningen, 1974

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

Magnification of x50000

Fat Globule Diameter: 0.1-100m Casein Micelles: 20-400nm

From H. Mulder and P. Walstra, The Milk Fat Globule, Pudoc, Wageningen, 1974

Relative size of structure elements in milk

Magnification of x50000

Casein Micelles: 20-400nm Lipoproteins: 10nm Globular Proteins: 3-6nm

From H. Mulder and P. Walstra, The Milk Fat Globule, Pudoc, Wageningen, 1974

Color and Cloud Stabilization in Cloudy Apple Juice by Steam Heating During Crushing D. B. GENOVESE, M. P. ELUSTONDO and J. E. LOZANO
JOURNAL OF FOOD SCIENCEVolume 62, No. 6, (1997):1171-1175

Apple juice cloud particle size distribution histogram: Particle Relative Number, N (%) versus Particle Diameter, D (m)

Color and Cloud Stabilization in Cloudy Apple Juice by Steam Heating During Crushing D. B. GENOVESE, M. P. ELUSTONDO and J. E. LOZANO
JOURNAL OF FOOD SCIENCEVolume 62, No. 6, (1997):1171-1175

25

Centrifugation Time (min)

0

Starch - Circular Amylopectin

Frequency Distribution of Diameters (nm)

100 nm

Fishman, Cooke, White & Damert. Size distribution of amylase and amylopectin solubilized from corn starch granules. Carbohydrate Polymers 26 (1995) 245-253

Starch - Asymmetric Linear Amylopectin

Frequency Distribution of Lengths (nm)

100 nm

Fishman, Cooke, White & Damert. Size distribution of amylase and amylopectin solubilized from corn starch granules. Carbohydrate Polymers 26 (1995) 245-253

Starch - Pseudo Helical Amylase

Frequency Distribution of Lengths (nm)

100 nm

Fishman, Cooke, White & Damert. Size distribution of amylase and amylopectin solubilized from corn starch granules. Carbohydrate Polymers 26 (1995) 245-253

Drop Size Distribution of O/W Emulsions

Ultrasound Ultrasound
100 nm

Mechanical Agitation

Mechanical Agitation

Low Surfactant Concentration

High Surfactant Concentration

Abismail, Canselier, Wilhelm, Delmas, Gourdon. Emulsification by ultrasound: drop size distribution and stability, 1999, Ultrasonics Sonochemistry 6:75-83

Micronization of pharmaceutical substances by Rapid Expansion of Supercritical Solutions (RESS) (final nanoparticle size ranges from 10 to 200 nm)
-Sitosterol Griseofulvin

Ibuprofen

Benzoic Acid

Turk, Helfgen, Hils, Lietzow, & Schaber. Part. Syst. Charact. 19 (2002) 327-335

Impact of nanotechnology in the food system

20.4

7.0 2.6

www.nanoforum.com

Nanotechnology Research & Potential Applications in Food

Food Safety and Quality

Sensors with single molecule detection capabilities (Nanotongues and Nano-noses) Nano-structures interacting with microbial cells Preservative carrier systems Nanoparticle Utilization Flavors, Antioxidants, Antimicrobials, Bioactives etc.
New membrane separation systems Catalysis Low permeability, high-strength plastics High-performance bio-based or edible packaging

Ingredient Technologies & Systems

Food Processing

Food Packaging

Advanced biosensors fabricated with nanomaterials

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.

Jong-in Hahm, Assistant Professor of Chemical Engineering, Pennsylvania State University, University Park, PA

Liposome-based Bionanosensor for Pesticide Detection

Pesticide concentration
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. Dr. Jozef L. Kokini, University of Illinois, from a Presentation at the UIC, on 10/28/09

Biosensor development
DNA sensor
Generate a signal that can be read by 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, 6167, 2005

Jeremy Tzeng, 2007

Campylobacter jejuni-Specific Nanoparticles

Jeremy Tzeng, ASM 2007

Properties of CNT

SWCNT
Variable conductivity from semi-conductor to metallic Good electrical conduction High electronic conductivity
SWCNTs

MWCNT Nanowires nanorods

Most possess a remarkable tensile strength

MWCNTs

Single-Walled Nanotube (SWNT)

Nanotubes & E. Coli

Binding of SWNT to Targeted E. coli O157:H7 Strain C7927

Chem. Commun., 2005:874-876

Barcode detection using nanoparticles

Goluch et al. 2006. Lab on a chip. The Royal Soc. Chem. 6, 1293-1299.

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

Nanotechnology for Ingredients and Materials

Encapsulation materials
Polystyrene nanotubes

Nanofibers

www.nanoroad.net

Encapsulation materials
Liposomes
20nm

cubosomes

Cubosomes
5-10 nm

Flavors Antioxidants Vitamins Nutrients Nutraceuticals Antimicrobials

Micelles
5-500nm

Starch Chitosan Starch Polylactic acid Gum arabic Carrageenan Alginate

Biopolymeric nanoparticles

Carbohydrate Nanoparticles and -Polylysine Improve Lipid Oxidative Stability of Emulsions

Two-dimensional schematic of a phytoglycogen nanoparticle (A) and a segment of amylopectin (B)

Scheffler et al.- J. Agric. Food Chem., Accepted November 05, 2009

Food protein based nanotubes could be used to bind components and protect encapsulated materials
(i.e. vitamins, enzymes, nutraceuticals, flavors or aroma compounds)

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)

Sozer and Kokini, Trends in Biotechnology, Vol.27, No.2, 82-89

Next Generation Nano-Encapsulation Systems

Double Layered Liposomes Solid-Lipid Nanoparticles

Colloidosomes
Nanolaminates

Composite Nanofibers

Jochen Weiss, 2008

Nanotechnology for Ingredients and Materials

Microemulsions
Liposomes

Nanoemulsions
Particles Fibers
Jochen Weiss, 2008

Nanotechnology in Food Processing

Nanofiltration Molecular Separation Technologies

Jochen Weiss, 2007

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
(www.livescience.com) (Kukizaki and Goto, 2006)
(http://www.physorg.com/ news99759588.html)

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
Dr. Jozef L. Kokini, University of Illinois, from a Presentation at the UIC, on 10/28/09

Enzymes in Food Processing

Biopolymers breakdown (starch hydrolysis) Reduce haziness and density Improve flavor Add nutritional value Immobilization Product development Texture control
Improved stability Improve activity Longer use

Nanotechnology in Food Packaging

Molding better plastics with clay

Superplastics. Plastic polymers are combined with clay nanoparticles to 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) 612617

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 by Voridan & Nanocor

Metallized films
Reduce thickness from 400-500nm to 40-50nm Replacement of aluminium Provides barrier to oxygen Less expensive

Active Packaging
Majors innovations in Active Packaging are expected from Control Release Packaging (CRP) through nanotechnology and smart blending

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) 612617

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 Food Food Food

Safety and Quality Ingredient Technologies Processing 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 (1012 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