New and Emerging Applications of Nanotechnology in our Food Supply

Transcription

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

2 Information Sources IFT s Nanotechnology Working Group Pennsylvania State University Many Others Cited

3 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

4 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 nm

5 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

6 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

7 Scale in relation to food structure ehh Warad and Dutta, 2005

8 Biomolecules Nucleic acids Proteins lipids carbohydrates Small molecules e.g., vitamins, phenolics

9 Scale in relation to food structure ehh Warad and Dutta, 2005

10 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

11 Relative size of structure elements in milk Magnification of x500 Fat Globule Diameter: μm From H. Mulder and P. Walstra, The Milk Fat Globule, Pudoc, Wageningen, 1974

12 Relative size of structure elements in milk-homogenization From H. Mulder and P. Walstra, The Milk Fat Globule, Pudoc, Wageningen, 1974

13 Relative size of structure elements in milk Magnification of x50000 Fat Globule Diameter: μm Casein Micelles: nm From H. Mulder and P. Walstra, The Milk Fat Globule, Pudoc, Wageningen, 1974

14 Relative size of structure elements in milk Magnification of x50000 Casein Micelles: nm Lipoproteins: 10nm Globular Proteins: 3-6nm From H. Mulder and P. Walstra, The Milk Fat Globule, Pudoc, Wageningen, 1974

15 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 SCIENCE Volume 62, No. 6, (1997): Apple juice cloud particle size distribution histogram: Particle Relative Number, N (%) versus Particle Diameter, D (μm)

16 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 SCIENCE Volume 62, No. 6, (1997): Centrifugation Time (min) 0

17 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)

18 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)

19 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)

20 Drop Size Distribution of O/W Emulsions Ultrasound Mechanical Agitation Ultrasound 100 nm 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

21 Micronization of pharmaceutical substances by Rapid Expansion of Supercritical Solutions (RESS) (final nanoparticle size ranges from 10 to 200 nm) β-sitosterol Griseofulvin Ibuprofen Benzoic Acid Turk, Helfgen, Hils, Lietzow, & Schaber. Part. Syst. Charact. 19 (2002)

22 Impact of nanotechnology in the food system

23 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 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

24 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

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

26 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

27 Detection of microorganisms/toxins Magnetic nanoparticles attached antibody Source CMBR, University of Idaho

28 Nanoparticles J. Biomedical Nanotechnol., Vol.1, 61 67, 2005

29 Jeremy Tzeng, 2007

30 Campylobacter jejuni-specific Nanoparticles Jeremy Tzeng, ASM 2007

31 Properties of CNT SWCNT Variable conductivity from semi-conductor to metallic Good electrical conduction High electronic conductivity MWCNT Nanowires nanorods SWCNTs MWCNTs Most possess a remarkable tensile strength

32 Single-Walled Nanotube (SWNT)

33 Nanotubes & E. Coli Binding of SWNT to Targeted E. coli O157:H7 Strain C7927 Chem. Commun., 2005:

34 Barcode detection using nanoparticles Goluch et al Lab on a chip. The Royal Soc. Chem. 6,

35 Tracking Tracing Monitoring

36 Monitoring Food Safety & Quality

37 Improving food labeling Improving label readability in the supermarket to suit costumers diet in nutritional requirements consultants.com

38 Food traceability

39 Nanotechnology for Ingredients and Materials Encapsulation materials Polystyrene nanotubes Nanofibers

40 Encapsulation materials cubosomes Starch Chitosan Starch Polylactic acid Gum arabic Carrageenan Alginate Cubosomes 5-10 nm Liposomes 20nm Flavors Antioxidants Vitamins Nutrients Nutraceuticals Antimicrobials Biopolymeric nanoparticles Micelles 5-500nm

41 Carbohydrate Nanoparticles and ε-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

42 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 α-lactalbumin in to nanotubes in presence of Ca 2+ and Transmission electron micrograph of negatively stained α-lactalbumin nanotubes. (Graveland-Bikker and de Kruif, 2006) Sozer and Kokini, Trends in Biotechnology, Vol.27, No.2, 82-89

43 Next Generation Nano-Encapsulation Systems Double Layered Liposomes Solid-Lipid Nanoparticles Colloidosomes Nanolaminates Composite Nanofibers Jochen Weiss, 2008

44 Nanotechnology for Ingredients and Materials Microemulsions Liposomes Nanoemulsions Particles Fibers Jochen Weiss, 2008

45 Nanotechnology in Food Processing Nanofiltration Molecular Separation Technologies Jochen Weiss, 2007

46 Nanotechnology in Food Processing Frans Kampers, 2007

47 Nanotechnology in Separations Frans Kampers, 2007

48 Nanotechnology in Food Processing Frans Kampers, 2007

49 Nanotechnology: Nanorust (Fe 3 O 4 ) Removing Arsenic from Water Arsenic-affected aquifers Vicki Colvin -Rice University's Center for Biological and Environmental Nanotechnology

50 Stable Nanobubbles can be produced by forcing air (gas) to pass through a membrane with nanopores ( (Kukizaki and Goto, 2006) ( news 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

51 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 activity Longer use

52 Nanotechnology in Food Packaging

53 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

54 Clay Nanocomposites Based on clay - montmorillonite -Nylon Improve barrier properties

55 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

56 Effect of nanoclay content on the relative WVTR of biodegradable thermoplastic starch films Park et al. J. MATER. SCI. 38 (2003):

57 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)

58 Other nanomaterials for barrier improvement Silicon oxide derivated clays - Transparent metallized like Aluminium oxide derivated clays - Used for coating (40-60 nm thickness)

59 Nano-Nylon (Imper) Nanoclay with MXD6 Nylon in barrier layer in beer bottles Developed by Voridan & Nanocor

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

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

62 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)

63 Intelligent Packaging Nanosensors in Packages Detect pathogens, chemicals, toxins, etc.

64 Synthetic matter is inspired from living matter at different scales and complexities Demirel et al., 2006, Biologically Inspired Nanomaterials A Conference Report, PSU

65 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

66 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

67 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?

68 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?

69 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?

70 Penn State