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in Food Packaging
Preeti Birwal M.Tech (FPEM)
Introduction
Application in food processing
Application in food packaging
Companies
Nanotechnology in India
Conclusion
References
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Contents
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NNI defines nanotechnology as “The understanding and control of matter atdimensions of roughly 1 to 100 nanometres”
The word “nano” comes from the Greek for “dwarf”.
Richard Feynman invented as an idea in 1954. Norio Taniguchi coined the name
“nanotechnology” in 1974.
Introduction
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1 nm =10-9m
One nanometre is 60000 times smaller than a human hair in
diameter
A red blood cell is about 2,000 to
5,000 nm
Protein is of 10nm
Atom is of 0.1nm
DNA is of 2.5 nm
Typical sheet of paper
is about 100,000 nm thick
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When we go for “top-down” & “bottom-up” process i.e. arrangement of nanomolecules to get desire structure, the surface area increases and this leads to increase in reactivity as reactivity is a function of surface area.
For same amount of reactivity need lesser quantity.
Why nanotechnology?
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Surface area of 100 g of lead:
Conventional particle size (2.6 cm diameter) = 0.002 m2
50 nm particle size = 1,000 m2
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Nanotechnology in Food Industries
ENCAPSULATION & DELIVERY SYSTEM
NANOSTRUCTURED MATERIAL
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Nanocomposites/barrier packaging
Active packagingIntelligent/smart packagingBiodegradable and Edible packaging
Application in food packaging
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Functions Provides barrier properties• Oxygen
• Light• Moisture• UV rays Provides excellent mechanical properties• Strength • Elasticity • Durability Thermal stability Flammability reduction Lighter in weight
Nanocomposite Packaging
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Two approaches for nanomaterial making
Top-down:- by breaking up bulk material & nanolithography
Bottom-up:- allows nanostructures to be built from individual atoms
Examples: nanoaluminums, nanotitanium, nanosilver, ZnO, MgO, nanoclays, nanofibres, nanotubes
POLYMER NANOCLAY NANOCOMPOSITE
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Basically montmorillonites (MMT) has been used.
Polylactic acid + MMT = increased thermal resistance
Polyvinylchloride + MMT = improved optical resistance
Polyethylene + MMT/SiO2 = improved durability
Polyamide+multi wall carbon nanotubes = significant flame resistance
Nanocomposites
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Others
•Nanofibres: barrier and mechanical properties, it also displayed high transparency properties
•Silica nanoparticles: improve mechanical or barrier properties of composites
•Starch nanocrystals: mechanical properties
•Titanium dioxide nanoparticulate: block UV light and provide a longer shelf-life for food
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Solution methodin-situ/interlamellar polymerisation
Preparation
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A novel type of packaging
“Active” refers to the packaging which has the ability to remove undesirable tastes and flavor, and improve the color or smell of the packed food by interacting with internal gas environment.
Aims at extending the shelf-life or maintaining or improving the condition of packaged food by deliberately incorporating components that release or absorb substances of packaged food or the environment surrounding food.
Active packaging
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Functions Oxygen scavenging
Water vapour removal
Ethylene removal
Ethanol release
Self healing composites
Temperature regulator
Antimicrobial nanocomposites
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Nanotechnology in active
packagingOxygen scavengers
Ferrous iron powder: contained in oxygen
permeable sachet normally used.
Titanium dioxide (TiO2): nanocrystalline act
by a photocatalytic mechanism under UV rays.
Iron-based nanoclay with LDPE,HDPE,PET
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Self healing: nanomaterials respond to
stresses, fractures, tears, puncture.
Nanoparticles migration within a composite
material to the damage part and remake the
bonds and healed.
Punctured
Healed
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Temperature regulator: nanoporous calcium silicate loaded with phase change material(paraffin) which mitigate the effect of an increase in external temperature
Ethylene absorber: Ag nanoparticles are used which presently showing extraordinary absorption.
Ethanol releaser: the nanoporous silica gel used in which ethanol is absorbed which
has a bactericidal effect and according to requirement released in required quantity.
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Antimicrobial composites Control the growth of pathogenic and spoilage
microorganisms. Act as: 1. Growth inhibitor 2. Killing agent
Source:-Nanotechnology in Food Industries: An Opportunities
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Ag-nanoparticlesHaving larger surface area available for
interaction with microbial cells, result in better bactericidal effect
Ag particles Degrade lipolysaccharides, penetrate inside bacterial cell wall and damage the DNA
Nanostructured calcium-silicate(NCS) used to absorb Ag+ from solution
of 1 mg/kg
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TiO2: inactivate several food related pathogens by peroxidation of polyunsaturated phospholipids of cell wall membrane
Carbon nanotube(CNT): fatal for E.Coli as long and thin tube puncture the cell.
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ZnO2; antimicrobial agent
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Monitors the condition of packaged food or the environment surrounding the food
Hello
Intelligent/smart packaging
I m original
I do harm
It’s me
I do not
harm
I m fresh
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SensorsOxygen sensorTime-Temperature sensorGases sensorEthyleneRipeness sensor
Biosensor
Leakage Indicator
RFID
Functions
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Oxygen sensor: TiO2 NPs in polymer with blue dye(blue color indicate exposure to O2)
Gas sensors: conducting polymer nanocomposites/electronic tongue, resistance changes of sensors produce pattern of respective gases.
Electrochemical nonosensors: detect ethylene
Sensors: Respond to food environment changes.
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Confirm that processed food have been kept at the appropriate temperature throughout the supply chain.
Dye which is time-temperature dependent migrate through nanoporous silica.
Time- Temperature sensors
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Ripeness sensor:
React with aromas released by fruit as it ripens
http://www.ripesense.com/ripesense_why.html
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Leakage indicators:
Dye changes color in presence of air. ( TiO2 nanoparticles are used)
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Assists data quick and in accurate way. RFIDs incorporating polymeric transistors
that use nanoscale organic thin-film technology and will provide exception reports for temperature, short-life span products
Conducting inks with metal nano particles Some research groups are exploring the use
of carbon nanotubes as antenna
Radio Frequency Identification(RFID)
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Biosensors:
MWNT based biosensor, detect microorganisms, toxic proteins, or spoilage of foods and some beverages.
Ex:- nanostructured silk, the silk fibrils can be shaped into ‘lenses’ and modified with various biomolecules, which when bound to targets (such as microbial proteins) alter the shape of the silk lens resulting in a colour change. As the silk is biodegradable and edible.
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ShortcomingPoor mechanical propertiesLow thermal stabilityRelative humidity dependancyPermeable to water
Biogradable/Edible packaging
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Cellulose, starch, zein(from corn) when synthesized as nanofibers obtain superior properties like; Increased heat resistance High thermal stability improved barrier properties Improved permeable properties
Biodegradable nanocomposites
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Edible films are around 5 nm thin Used for cheese, fruits, confectionary, bakery
goods and fast foods etc Provide barrier to moisture and gas. Act as vehicle to: Colors, flavours, antioxidants ,antibrowning
agents Increase shelf life Ex. Mango puree reinforced with nano cellulose
Edible films
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Imperm (Nanocor Inc): in multilayer PET bottles
Duretham (Bayer): nylon nanocomposite for films and paper coating,
Aegis® OX (Honeywell): a polymerised nanocomposite film
Baby Dream A-DO Global Plantic Technologies Rohm and Haas
Manufacturers and Brands
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• Cadbury Schweppes• Cargill• DuPont• General Mills• H.J. Heinz• Nestlé• PepsiCo• Syngenta• Unilever• Kraft
Companies involved
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Have great potentialInnovation getting strengthened because of
young countryMassive requirement for crops,
fruits,processing, storage, packaging.
Nanotechnology in India
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Department of Science and Technology (DST),
CoE(19) have been spread across 14 distinct
institutions
Council of Scientific and Industrial
Research(CSIR), a network of 38 laboratories
Science and Engineering Research
Council(SERC) too has aided projects on
nanotechnology
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The International Science and Technology
Directorate (ISAD) of the CSIR that aims to
have collaborative projects with international
partners like South Africa, France, South Korea,
China, Japan in the area of nanoscience and
nonotechnology
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Potential role of nanoparticles in plant Pathogen detection at early Stage and waste management
(University of Allahabad, Uttar Pradesh)
Nano ZnO for smart packaging
1. Institute of Minerals and Materials Technology
(Bhubaneshwar) 2. Indian Institute of Chemical Technology, (Hyderabad, Andhra Pradesh)
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Nanotechnology is an active area of research and rapid
commercialization.
Food packaging has been targeted as a potential recipient of
nanotechnology
The new properties that nanoscale may exhibit, may be
unexpected and unpredictable by same material at same
material in bulk
Conculsion
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Anand M,Balakrishnan M,Batra V,Das P,Noronha L,Sarma S Nidhi Srivastava: Nanotechnology developments in India – a status report. The Energy and Resources Institute 2009, Project Report No. 2006ST21: D5.
Azeredo HMC: Nanocomposites for food packaging applications.Food Research International 42 (2009) 1240–1253
Brody A L, Bugusu B, Han J H, Sand C K, AND Mchugh T H: Innovative Food Packaging Solutions. Journal of Food Science-Vol. 73, Nr. 8, 2008
Chaudhry Q, Scotter M, Blackburn J, Ross B, Boxall A, Castle L, Aitken R, & WatkinsR: Applications and implications of nanotechnologies for the food sector. Food Additives and Contaminants, March 2008; 25(3): 241–258.
Chaudhry Q: Applications of Nanoparticles for the Food Industry and Potential Safety Issues.ICoMST –Copenhagen August 2009
Cushena M, Kerryb J, Morrisc M, Cruz-Romerob M and Cummins E: Nanotechnologies in the food industry Recent developments, risks and regulation.Trends in Food Science & Technology 24 (2012) 30e46.
References
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Duncan TV: Applications of nanotechnology in food packaging and food safety: Barrier materials, antimicrobials and sensors. Journal of Colloid and Interface Science 2011 ; 363( 1 ): 1-24.
Espitia P J P & Soares N F F & Coimbra J S R & Andrade N J & Cruz R S & Medeiros E A A: Zinc Oxide Nanoparticles: Synthesis,
Antimicrobial Activity and Food Packaging Applications. Food Bioprocess Technol (2012) 5:1447–1464
García M , Forbe T, Gonzalez E:Potential applications of nanotechnology in the agro-food sector.Ciênc. Tecnol. Aliment., Campinas, 30(3): 573-581, jul.-set. 2010
Joseph T and Morrison M: Nanotechnology in Agriculture and Food.Institute of Nanotechnology,May 2006
Henriette M C, Azeredo, Mattoso L H C, Delilahwood, Williams T G, Avena-bustillos R J, & Mchugh T H: Nanocomposite Edible Films from
Mango Puree Reinforced with Cellulose Nanofibers. Journal of food science-Vol. 74, Nr. 5, 2009.
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Huyghebaert A,Huffel X V,Houins G: Nanotechnology in the Food Chain Opportunities & Risks. International symposium, Organised by the Federal Agency for the Safety of the Food Chain in the framework of the Belgian EU Presidency, 24th November 2010.
Lagaron JM:Novel layered nanocomposites Higher barriers and better performance. Food engineering & ingredients, May 2006
Nanotechnology in packaging: a revolution is waiting. Food Engineering & Ingredients, September 2008 Vol. 33 Issue 3.
Robinson D K R, Zadrazilova GS:Nanotechnology for Biodegradable and Edible Food Packaging. Biodegradable and Edible Food Packaging. Working Paper Version, April 2010.
Robinson D K R and Morrison M J:Nanotechnologies for food packaging. Reporting the science and technology research trends: Report for the Observatory Nano. August 2010.
Ray S , Quek S Y, Easteal A, Chen XD: The Potential Use of Polymer-Clay Nanocomposites in Food Packaging. International Journal of Food
Engineering Volume 2, Issue 4 2006 Article 5.
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Schäfer A:NanotechnologyRegulatory aspects related to Food contact materials, 11.03.2010.
Sekhon B S: Food nanotechnology – an overview. Nanotechnology, Science and Applications ,5 May,2010.
Smolander M: Possibilities of nanotechnology in food processing
and packaging applications. Workshop on Converging technologies for Food: Nanotech, Bioinfo. CognitiveSciences 20 December 2005.
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Thank you
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