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Critical Reviews in Food Science and Nutrition Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/bfsn20
Nanotechnology –New Lifeline For Food Industry a
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Harleen Kour , Anisa A. Malik , Naseer Ahmad , Towseef A Wani , Raj K. Kaul & Anju Bhat
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Division of Post Harvest TechnologySher-e-Kashmir University of Agricultural Science and Technology, Jammu Accepted author version posted online: 05 Jun 2015.
Click for updates To cite this article: Harleen Kour, Anisa A. Malik, Naseer Ahmad, Towseef A Wani, Raj K. Kaul & Anju Bhat (2015): Nanotechnology –New Lifeline For Food Industry, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2013.802662 To link to this article: http://dx.doi.org/10.1080/10408398.2013.802662
Disclaimer: This is a version of an unedited manuscript that has been accepted for publication. As a service to authors and researchers we are providing this version of the accepted manuscript (AM). Copyediting, typesetting, and review of the resulting proof will be undertaken on this manuscript before final publication of the Version of Record (VoR). During production and pre-press, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal relate to this version also.
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ACCEPTED MANUSCRIPT NANOTECHNOLOGY –NEW LIFELINE FOR FOOD INDUSTRY Harleen Kour1, Anisa A. Malik2, Naseer Ahmad3, Towseef A, Wani4, Raj K. Kaul5, and Anju Bhat6 Division of Post Harvest Technology Sher-e-Kashmir University of Agricultural Science and Technology Jammu ABSTRACT:
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Nanotechnology is an enable technology that has the potential to revolutionize agriculture and food systems. Food nanotechnology is an area of emerging interest and opens up a whole universe of new possibilities for the food industry. The basic categories of nanotechnology applications and functionalities currently in the development of food packaging include: the improvement of plastic materials barriers, the incorporation of active components that can deliver functional attributes beyond those of conventional active packaging, and the sensing and signaling of relevant information. Nano food packaging materials may extend food life, improve food safety, alert consumers that food is contaminated or spoiled, repair tears in packaging, and even release preservatives to extend the life of the food in the package. Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed, but uncertainty and health concerns are also emerging. Keywords:
engineered-materials,
nanoencapsulation,
programmed
biology,
nanofood,
nanopackaging, nanocomposites, electronic tongue, nanobioluminescence detection spray.
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ACCEPTED MANUSCRIPT Introduction The word “nano” comes from the Greek for “dwarf ”. A nanometer is a thousandth of a meter (10‾⁹ m). One nanometer is about 60,000 times smaller than a human hair in diameter or the size of a virus, a typical sheet of paper is about 100,000 nm thick, a red blood cell is about 2,000 to 5,000 nm in size, and the diameter of DNA is in the range of 2.5 nm. Therefore, nanotechnology deal with matter that ranges from one-half the diameter of DNA up to 1/20 the
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size of a red blood cell (Sekhon 2010). The idea of nanotechnology was first time introduced in 1959, when Richard Feynman, a physicist at Caltech, gave a talk called "There's Plenty of Room at the Bottom." Though he never explicitly mentioned “nanotechnology,”Feynman suggested that it will eventually be possible to precisely manipulate atoms and molecules. Moreover, in an even more radical proposition, he thought that, in principle, it was possible to create "nano-scale" machines, through a cascade of billions of factories. According to the physicist, these factories would be progressively smaller scaled versions of machine hands and tools. He proposed that these tiny "machine shops" would then eventually be able to create billions of tinier factories. In the eighties and nineties, it was during these two decades, when the term "nanotechnology" was coined and researchers, starting with Eric Drexler, built up this field from the foundation that Feynman constructed in 1959. The term Nanotechnology was first used in 1974 by late Norio Taniguchi to refer to the ability to engineer materials precisely at the scale of nanometers. This is in fact its current meaning, “Engineer Materials” is usually taken to comprise design, characterization, production and application of materials, and the scope has now-a-days been widened to include devices and systems rather than just materials.
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ACCEPTED MANUSCRIPT Nanotechnology is thus defined as design and fabrication of materials, devices and systems with control at nanometer dimensions (Ramsden 2005). The National Nanotechnology Initiative (NNI 2006) defined nanotechnology as the understanding and control of matters at dimensions of roughly 1-100 nanometers, where unique formula enables novel application. Encompassing nanoscale science, engineering and
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technology, nanotechnology involves imaging, measuring, modeling and manipulating matter at this scale. Nanotechnology is considered as a drawing inspiration from native. Atoms and molecules are organized in hierarchical structures and dynamic systems that are the results of millions of years of mother nature’s experiments The size of vital biomolecules such as sugars, aminoacids, harmones and DNA is in the nanometer range. Tenth nanometer diameter ions such as potassium and sodium generate nerve impulse. Most proteins and polysaccharides have nanoscale dimensions. Every living organism on earth exists because of these nanostructures. Applications with structural features on the nanoscale level have physical, chemical and biological properties substantially different from their microscopic counterparts who makes nanotechnology beneficial on various levels (Omayma and others 2008). Nanotechnology is an enabling technology that has the potential to revolutionize agriculture and food systems. The unusual properties of materials that are on the nanometers length scale, and the development of technology to manipulate or self-assemble such materials molecule by molecule, provide potentially world-changing scientific, technological and commercial opportunities. Nanoscale control over food molecules may lead to the modification
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ACCEPTED MANUSCRIPT of many macro scale characteristics, such as texture, taste, other sensory attributes, processability and stability during shelf life( Haung and others 2010). Nanotechnology in Food Industry Among the various application of nanotechnology, food nanotechnology is fast becoming a widely used 21st century food engineering technique. This includes production, manufacturing
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and distribution in food industry.The global scale of nanofood is approximately 970 billion USD in 2010, and is expected to grow more than 1trillion USD in 2012. The food market for nanotechnology is anticipated to account for about 40% of the global food industry by 2015 (Seong and others 2010-11). Nanotechnology has been described as the new industrial revolution and both developed and developing countries are investing in this technology to secure a market share. At present the USA leads with a 4 year, 3.7 billion USD investment through its National Nanotechnology Initiative (NNI). The USA is followed by Japan and the European Union, which have both committed substantial funds (750 million and 1.2 billion, including individual country contributions, respectively per year).Others such as India, South Korea, Iran, and Thailand are also catching up with a focus on applications specific to the economic growth and needs of their countries(Joseph and Morrison 2006). Nanofood is related to the improvement of food color and flavor, prolongation of shelf life and preservation, detection of germs and antibacterial characteristics, and intelligent packaging materials. In addition, nanofood includes not only the processed food category but also entire areas from cultivation to packaging. The application of nanotechnology in the cultivation and production process of food is becoming more prominent(Seong and others 2010-11). Many foods naturally contain nanoscale components and
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ACCEPTED MANUSCRIPT it is important to note that humans have been consuming nanomaterials and nanoparticles for ages( Floros 2010). Food Nanopackaging Over the past decades, polymers have replaced conventional materials (metals, ceramics, paper) in packaging applications due to their functionality, lightweight, ease of processing and low cost.
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However, despite their enormous versatility, a limiting property of polymeric materials in food packaging is their inherent permeability to gases and vapours, including oxygen, carbon dioxide and organic vapours. Nanocomposites represent a new alternative to conventional technologies for improving polymer properties. Nanocomposites exhibit increased barrier properties, increased mechanical strength and improved heat resistance compared to their neat polymers and conventional composites.A classical example is the use of nanosized montmorillonite clay to improve mechanical and thermal properties of nylon( Arora and Padua 2010). Incorporation of nanoparticles of clay into an ethylene-vinyl alcohol copolymer and into a poly(lactic acid) biopolymer was found to increase barrier properties to oxygen. Electron microscopy shows that there is a strong adhesion between the clay nanoparticles and the polymer matrix factor thereby impeding the diffusion of gases through the composite membrane. This type of packaging may extend shelf life of food products. Polymer-silicate nanocomposites have also been reported to have
improved
gas
barrier
properties,
mechanical
strength,and
thermal
stability
( Doyle 2006).
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ACCEPTED MANUSCRIPT Biopolymers in nano-food packaging Biopolymers have attracted considerable attention as potential replacements for conventional plastic packaging materials due to an increased interest in sustainable development. Biopolymers include plant-derived materials (starch, cellulose, proteins), animal products (proteins, polysaccharides), microbial products (polyhydroxybutyrate),
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and polymer synthesized chemically from naturally derived monomers( polylactic acid).Formation and properties of biopolymer films are focused on their application as edible films. 1. Starch based polymers:- Starch-clay are most often cited biodegradable nanocomposites investigated for application in food packaging. 2. Cellulose based polymers:- Cellulose nanofibers (CNF) have been used as film-forming edible materials. Cellulose derivative, hydroxypropyl methycellulose (HPMC) has been considered to be a promising material for edible coatings or films for packaging. 3. Protein based polymers:- The film forming ability of various proteins has been utilized in industrial applications for a long time. Animal derived proteins used in commercial applications are mainly casein, whey protein, collagen, egg white. Plant based proteins under consideration include soybean protein, zein( corn protein) and wheat gluten. Whey protein with titanium dioxide(TiO2) is used as foodgrade, biodegradable packaging material. Soy protein has thermoplastic properties and potential as a biodegradable plastic. However, because of its poor response against moisture
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ACCEPTED MANUSCRIPT and high rigidity, its biodegradability has not been exploited effectively. Zein, a relatively hydrophobic protein found in corn kernels, is known to form films easily. Zein is used in the food industry as a coating agent and has potential as biodegradable polymer (Arora and Padua 2010). Impact of nanotechnology on food packaging
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Today’s consumers demand much more from packaging in terms of quality, freshness, safety of the foods, as well as convenience. This has led to the increased interest of companies to develop smart packaging systems that would be able to repair small holes/tears, respond to environmental conditions( temperature, moisture changes etc.) and alert the customer if the food is contaminated. Nanotechnology can provide solutions for these by modifying the permeation behavior, increasing barrier properties, improving mechanical and heat-resistance properties, developing active antimicrobial surfaces and sensing as well as signaling microbiological and biochemical changes. Kraft foods, along with researchers at Rutgers University in the US developed an “electronic tongue” for inclusion in packaging. This consists of nanosensors which are extremely sensitive to gases released by food as it spoils, causing the sensor strip to change colour as a result, giving a clear visible signal of whether the food is fresh or not. Hybrid packaging films have been developed which are enriched with silicate nanoparticles. These films prevent the food from drying and protect them from moisture and oxygen. Organizations are looking at ways in which nanotechnology can offer improvements in sensitivity or ease by which contamination of food is detected. AgroMicron has developed the “NanoBioluminescence Detection Spray” which contains a luminescent protein that has been engineered to bind to the
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ACCEPTED MANUSCRIPT surface of microbes such as Salmonella and E. coli. When bound, it emits a visible glow, thus allowing easy detection of contaminated food or beverages. The more intense the glow is, the higher the bacterial contamination
(Ahmad
2010). A novel packaging material prepared by blending polyethylene with nano powder of silver and
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titanium oxide was used to preserve fresh strawberry at 4◦C. The decay rate was slow in nanopackaging than in normal.After 12 days storage decrease in the content of TSS, TA and ascorbic acid were significantly inhibited as compared to normal polyethylene packaging. The anthocyanin content was less in nano packaging as compared to the normal packaging material. The MDA content with nano-packaging was significantly lower than the normal (Yang and others 2010). Food Nonoprocessing One important application of nanotechnology in food and nutrition is to design and development of novel functional food ingredients with improved water solubility, thermal stability, oral bioavailability, sensory attributes and physiological performance.According to the International Food Information Council (IFIC), functional food is defined as “foods that provide health benefits beyond basic nutrition”.Extensive research has been carried out to devise novel encapsulation materials and methods to incorporate functional ingredients into food ( Haung and others 2010). Combination of hot air treatment and nano-packaging reduced decay of Chinese bayberries. Respiration rate was low in HA+NP as compared to individual treatments. Ethylene production was reduced significantly in HA+NP than others ( Wang and others 2010).
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ACCEPTED MANUSCRIPT Nanofilteration was employed for filteration process of rice spirits. It was more effective in removal of fusal alcohols than ultrafiltration and the quality of nanofiltered rice spirit was better than ultrafiltered (Hsieh and others 2010). Nanoencapsulation Nanoencapsulation is defined as a technology to pack substances in miniature and
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provides final product functionality that includes controlled release of the core.The protection of bioactive compounds, such as vitamins, antioxidants proteins, and lipids as well as carbohydrates may be achieved using the normally hydrophobic beta-carotene to be easily dispersed and stabilized in beverages( Sekhon 2010). Nanoencapsulation technologies have the potential to meet food industry challenges concerning the effective delivery of health functional ingredients and controlled release of flavor compounds. Zein, the prolamine in corn endosperm binds and enrobes lipids, keeping them from deteriorative changes( Padua and Wang 2009). A stearin-rich milk fraction was used, alone or in combination with α-tocopherol, for the preparation of oil-in-water sodium caseinate-stabilized nanoemulsions. Immobilization of α tocopherol in fat droplets, composed by high melting temperature milk fat triglycerides, provided protection against degradation.
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Current use of nanomaterials in food industry Type of product
Product name and manufacturer
Nano content
Purpose
Nutritional supplement
Nanoceuticals ‘mycrohydrin’ powder, RBC Lifesciences
Molecular cages 1-5 nm diameter made from silicamineral hydride complex
Nano-sized mycrohydrin has increased potency and bioavailability. Exposure to moisture releases H- ions and acts as a powerful antioxidant
Nutritional drink
Oat Chocolate Nutritional Drink Mix, Toddler Health
300nm particles of iron (SunActive Fe)
Nano-sized iron particles have increased reactivity and bioavailability
Food contact material (cooking equipment)
Nano silver cutting board, A-Do Global
Nanoparticles of silver
Nano-sized silver particles have increased antibacterial properties.
Food contact material (crockery)
Nano silver baby mug, Baby Dream
Nanoparticles of silver
Nano-sized silver particles have increased antibacterial properties.
Food packaging
Adhesivefor McDonald’s burger containers, Ecosynthetix
50-150nm nanospheres
starch
These nanoparticles have 400 times the surface area of natural starch particles. When used as an adhesive they require less water and thus less time and energy to dry.
Food packaging
Durethan® KU 22601 plastic wrapping, Bayer
Nanoparticles of silica in a polymer-based nanocomposite
Nanoparticles of silica in the plastic prevent the penetration of oxygen and gas of the wrapping, extending the product’s shelf life.
( Miller and Senjen 2008)
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ACCEPTED MANUSCRIPT Health Concerns on Nanomaterials There have been experimental evidences of the toxicity of selected nanomaterials which are in use by the food industry.Titanium Dioxide in small microparticle form is widely used as food additive. Its nanoparticle form used as antimicrobial and U.V. protector in food packaging and storage containers and sold as food additive. It destroyed DNA at the concentration of 20nm (in vitro; Donaldson and others1996). At 30nm mix of rutile and anatase forms of titanium dioxide
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produced free radicals in brain immune cells (in vitro; Long and others 2006). Nanoparticle, size unknown, rutile and anatase forms produced DNA damage to human skin cells when exposed to UV light (in vitro; Dunford and others1997). Four sizes 3-20nm, mix of rutile and anatase form high concentrations interfered with the function of skin and lung cells. Anatase particles 100 times more toxic than rutile particles (in vitro; Sayes and others 2006). The 25nm, 80nm, 155nm 25nm and 80nm particles caused liver and kidney damage in female mice. TiO2 accumulated in liver, spleen, kidneys and lung tissues (in vivo; Wang and others 2007b). Silver is used as antimicrobial in food packaging, storage containers, chopping boards and refrigerators, also sold as health supplement. Silver at 15nm was highly toxic to mouse germ-line stem cells (in vitro; Braydich-Stolle andothers 2005), 100nm highly toxic to rat liver cells (in vitro;Hussain and others 2005) and 15nm, ionic form toxic to rat brain cells (in vitro; Hussain and others 2006). Zinc and zinc oxide sold as nutritional additives and used as antimicrobial in food packaging. 120nm particles caused dose–effect damage in mice liver, heart and spleen, 20nm particles damaged liver, spleen and pancreas (in vivo; Wang and others 2007a), 19nm zinc oxide were toxic to human and rat cells even at very low concentrations (in vitro; Brunner and others
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ACCEPTED MANUSCRIPT 2006) and58±16 nm, 1.08±0.25μm zinc powderused on test mice showed severe symptoms of lethargy, vomiting and diarrhoea. Nanoparticle dose produced more severe response, killed 2 mice in first week, and caused greater kidney damage and aneamia. Greater liver damage in microparticle treatment (in vivo; Wang and others 2006). Silicon dioxide Particles a few hundred nm in size used as food additives, nano form touted for use in food packaging. 50nm, 70nm, 0.2μm, 0.5 μm, 1μm, 5 μm. 50nm and 70nm
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particles taken up into cell nucleus where they caused aberrant protein formation and inhibited cell growth and Caused the onset of a pathology similar to neurodegenerative disorders (in vitro; Chen and von Mickecz 2005).
Conclusion Nanotechnology has the potential to improve foods, making them tastier, healthier, and more nutritious, to generate new food products, new food packaging, and storage. Nanotechnology can be used to enhance food flavor and texture, to reduce fat content, or to encapsulate nutrients, such as vitamins, to ensure they do not degrade during a product’s shelf life. In addition to this, nanomaterials can be used to make packaging that keeps the product inside fresher for longer. Food packages are embedded with nanoparticles that alert consumers when a product is no longer safe to eat. Sensors can warn before the food goes rotten or can inform us the exact nutritional status contained in the contents. In fact, nanotechnology is going to change the fabrication of the entire packaging industry. To increase consumer acceptance of nanotechnology in food it is important to communicate the benefits and the possible risks of the product objectively and to allow consumers a choice.
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ACCEPTED MANUSCRIPT Doyle E. M. 2006.Develop a noel method for removing fusel alcohols from rice spirits using nanofiltration. Journal of Food Science, 75:25-29. Dunford R, Salinaro A, Cai L, Serpone N, Horikoshi S, Hidaka H, Knowland J. 1997. Chemical oxidation and DNA damage catalysed by inorganic sunscreen ingredients. FEBS
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ACCEPTED MANUSCRIPT Wang B, Feng W-Y, Wang T-C, Jia G, Wang M, Shi J-W, Zhang F, Zhao Y-L, Chai Z-F. 2006. Acute toxicity of nano- and micro-scale zinc powder in healthy adult mice. Toxicol Lett 161:115–123.
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oxide powder on healthy adult mice. J Nanopart Res 10(2):263-276
Wang J, Zhou G, Chen C, Yu H, Wang T, Ma Y, Jia G, Gai Y, Li B, Sun J, Li Y, Jiao F, Zhano Y, Chai Z. 2007b. Acute toxicity and biodistribution of different sized titanium dioxide particles in mice after oral administration. Toxicol Lett 168(2):176-185. Wang,K.,Jin,p., Shang,H., Li,H., Xu, F., Hu,Q. and Zheng, Y. 2010. A combination of hot air treatment and nano-packing reduces fruit decay and maintains quality in postharvest Chinese bayberries. Journal of Science Food Agriculture, 90:2427-2432. Yang,F.M., Li, H.M., Li,F., Xin, Z.H., Zhao, L.Y., Zheing, Y.H. and Hu, Q.H. 2010. Effect of nano-packing on preservation quality of fresh strawberry ( Fragaria ananassa Duch. Cv Fengxiang) during storage at 4°C. Journal of FoodScience ,75:236-240.
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ACCEPTED MANUSCRIPT Fig.1(Decay Rate %)
30 25 20 15
contro l Np
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10 5 0 0 days
3 days
6 days
9 days
12 days
Fig.2 (Anthocyanin Content mg/100gm)
40 35 30 25 20
contro l NP
15 10 5 0 o days
3day
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Fig.3(Decay Rate%)
35 30 25
20
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15 10
5 0 HA
NP
HA+NP
Fig.4(Respiration RatemlCO2/hr.)
30 25
NP
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HA+NP
15 10
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5 0
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10 8 6
NF UF
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Critical Reviews in Food Science and Nutrition Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/bfsn20
Nanotechnology –New Lifeline For Food Industry a
a
a
a
a
Harleen Kour , Anisa A. Malik , Naseer Ahmad , Towseef A Wani , Raj K. Kaul & Anju Bhat
a
a
Division of Post Harvest TechnologySher-e-Kashmir University of Agricultural Science and Technology, Jammu Accepted author version posted online: 05 Jun 2015.
Click for updates To cite this article: Harleen Kour, Anisa A. Malik, Naseer Ahmad, Towseef A Wani, Raj K. Kaul & Anju Bhat (2015): Nanotechnology –New Lifeline For Food Industry, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2013.802662 To link to this article: http://dx.doi.org/10.1080/10408398.2013.802662
Disclaimer: This is a version of an unedited manuscript that has been accepted for publication. As a service to authors and researchers we are providing this version of the accepted manuscript (AM). Copyediting, typesetting, and review of the resulting proof will be undertaken on this manuscript before final publication of the Version of Record (VoR). During production and pre-press, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal relate to this version also.
PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. Terms & Conditions of access and use can be found at http:// www.tandfonline.com/page/terms-and-conditions
ACCEPTED MANUSCRIPT NANOTECHNOLOGY –NEW LIFELINE FOR FOOD INDUSTRY Harleen Kour1, Anisa A. Malik2, Naseer Ahmad3, Towseef A, Wani4, Raj K. Kaul5, and Anju Bhat6 Division of Post Harvest Technology Sher-e-Kashmir University of Agricultural Science and Technology Jammu ABSTRACT:
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Nanotechnology is an enable technology that has the potential to revolutionize agriculture and food systems. Food nanotechnology is an area of emerging interest and opens up a whole universe of new possibilities for the food industry. The basic categories of nanotechnology applications and functionalities currently in the development of food packaging include: the improvement of plastic materials barriers, the incorporation of active components that can deliver functional attributes beyond those of conventional active packaging, and the sensing and signaling of relevant information. Nano food packaging materials may extend food life, improve food safety, alert consumers that food is contaminated or spoiled, repair tears in packaging, and even release preservatives to extend the life of the food in the package. Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed, but uncertainty and health concerns are also emerging. Keywords:
engineered-materials,
nanoencapsulation,
programmed
biology,
nanofood,
nanopackaging, nanocomposites, electronic tongue, nanobioluminescence detection spray.
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ACCEPTED MANUSCRIPT Introduction The word “nano” comes from the Greek for “dwarf ”. A nanometer is a thousandth of a meter (10‾⁹ m). One nanometer is about 60,000 times smaller than a human hair in diameter or the size of a virus, a typical sheet of paper is about 100,000 nm thick, a red blood cell is about 2,000 to 5,000 nm in size, and the diameter of DNA is in the range of 2.5 nm. Therefore, nanotechnology deal with matter that ranges from one-half the diameter of DNA up to 1/20 the
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size of a red blood cell (Sekhon 2010). The idea of nanotechnology was first time introduced in 1959, when Richard Feynman, a physicist at Caltech, gave a talk called "There's Plenty of Room at the Bottom." Though he never explicitly mentioned “nanotechnology,”Feynman suggested that it will eventually be possible to precisely manipulate atoms and molecules. Moreover, in an even more radical proposition, he thought that, in principle, it was possible to create "nano-scale" machines, through a cascade of billions of factories. According to the physicist, these factories would be progressively smaller scaled versions of machine hands and tools. He proposed that these tiny "machine shops" would then eventually be able to create billions of tinier factories. In the eighties and nineties, it was during these two decades, when the term "nanotechnology" was coined and researchers, starting with Eric Drexler, built up this field from the foundation that Feynman constructed in 1959. The term Nanotechnology was first used in 1974 by late Norio Taniguchi to refer to the ability to engineer materials precisely at the scale of nanometers. This is in fact its current meaning, “Engineer Materials” is usually taken to comprise design, characterization, production and application of materials, and the scope has now-a-days been widened to include devices and systems rather than just materials.
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ACCEPTED MANUSCRIPT Nanotechnology is thus defined as design and fabrication of materials, devices and systems with control at nanometer dimensions (Ramsden 2005). The National Nanotechnology Initiative (NNI 2006) defined nanotechnology as the understanding and control of matters at dimensions of roughly 1-100 nanometers, where unique formula enables novel application. Encompassing nanoscale science, engineering and
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technology, nanotechnology involves imaging, measuring, modeling and manipulating matter at this scale. Nanotechnology is considered as a drawing inspiration from native. Atoms and molecules are organized in hierarchical structures and dynamic systems that are the results of millions of years of mother nature’s experiments The size of vital biomolecules such as sugars, aminoacids, harmones and DNA is in the nanometer range. Tenth nanometer diameter ions such as potassium and sodium generate nerve impulse. Most proteins and polysaccharides have nanoscale dimensions. Every living organism on earth exists because of these nanostructures. Applications with structural features on the nanoscale level have physical, chemical and biological properties substantially different from their microscopic counterparts who makes nanotechnology beneficial on various levels (Omayma and others 2008). Nanotechnology is an enabling technology that has the potential to revolutionize agriculture and food systems. The unusual properties of materials that are on the nanometers length scale, and the development of technology to manipulate or self-assemble such materials molecule by molecule, provide potentially world-changing scientific, technological and commercial opportunities. Nanoscale control over food molecules may lead to the modification
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ACCEPTED MANUSCRIPT of many macro scale characteristics, such as texture, taste, other sensory attributes, processability and stability during shelf life( Haung and others 2010). Nanotechnology in Food Industry Among the various application of nanotechnology, food nanotechnology is fast becoming a widely used 21st century food engineering technique. This includes production, manufacturing
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and distribution in food industry.The global scale of nanofood is approximately 970 billion USD in 2010, and is expected to grow more than 1trillion USD in 2012. The food market for nanotechnology is anticipated to account for about 40% of the global food industry by 2015 (Seong and others 2010-11). Nanotechnology has been described as the new industrial revolution and both developed and developing countries are investing in this technology to secure a market share. At present the USA leads with a 4 year, 3.7 billion USD investment through its National Nanotechnology Initiative (NNI). The USA is followed by Japan and the European Union, which have both committed substantial funds (750 million and 1.2 billion, including individual country contributions, respectively per year).Others such as India, South Korea, Iran, and Thailand are also catching up with a focus on applications specific to the economic growth and needs of their countries(Joseph and Morrison 2006). Nanofood is related to the improvement of food color and flavor, prolongation of shelf life and preservation, detection of germs and antibacterial characteristics, and intelligent packaging materials. In addition, nanofood includes not only the processed food category but also entire areas from cultivation to packaging. The application of nanotechnology in the cultivation and production process of food is becoming more prominent(Seong and others 2010-11). Many foods naturally contain nanoscale components and
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ACCEPTED MANUSCRIPT it is important to note that humans have been consuming nanomaterials and nanoparticles for ages( Floros 2010). Food Nanopackaging Over the past decades, polymers have replaced conventional materials (metals, ceramics, paper) in packaging applications due to their functionality, lightweight, ease of processing and low cost.
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However, despite their enormous versatility, a limiting property of polymeric materials in food packaging is their inherent permeability to gases and vapours, including oxygen, carbon dioxide and organic vapours. Nanocomposites represent a new alternative to conventional technologies for improving polymer properties. Nanocomposites exhibit increased barrier properties, increased mechanical strength and improved heat resistance compared to their neat polymers and conventional composites.A classical example is the use of nanosized montmorillonite clay to improve mechanical and thermal properties of nylon( Arora and Padua 2010). Incorporation of nanoparticles of clay into an ethylene-vinyl alcohol copolymer and into a poly(lactic acid) biopolymer was found to increase barrier properties to oxygen. Electron microscopy shows that there is a strong adhesion between the clay nanoparticles and the polymer matrix factor thereby impeding the diffusion of gases through the composite membrane. This type of packaging may extend shelf life of food products. Polymer-silicate nanocomposites have also been reported to have
improved
gas
barrier
properties,
mechanical
strength,and
thermal
stability
( Doyle 2006).
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ACCEPTED MANUSCRIPT Biopolymers in nano-food packaging Biopolymers have attracted considerable attention as potential replacements for conventional plastic packaging materials due to an increased interest in sustainable development. Biopolymers include plant-derived materials (starch, cellulose, proteins), animal products (proteins, polysaccharides), microbial products (polyhydroxybutyrate),
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and polymer synthesized chemically from naturally derived monomers( polylactic acid).Formation and properties of biopolymer films are focused on their application as edible films. 1. Starch based polymers:- Starch-clay are most often cited biodegradable nanocomposites investigated for application in food packaging. 2. Cellulose based polymers:- Cellulose nanofibers (CNF) have been used as film-forming edible materials. Cellulose derivative, hydroxypropyl methycellulose (HPMC) has been considered to be a promising material for edible coatings or films for packaging. 3. Protein based polymers:- The film forming ability of various proteins has been utilized in industrial applications for a long time. Animal derived proteins used in commercial applications are mainly casein, whey protein, collagen, egg white. Plant based proteins under consideration include soybean protein, zein( corn protein) and wheat gluten. Whey protein with titanium dioxide(TiO2) is used as foodgrade, biodegradable packaging material. Soy protein has thermoplastic properties and potential as a biodegradable plastic. However, because of its poor response against moisture
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ACCEPTED MANUSCRIPT and high rigidity, its biodegradability has not been exploited effectively. Zein, a relatively hydrophobic protein found in corn kernels, is known to form films easily. Zein is used in the food industry as a coating agent and has potential as biodegradable polymer (Arora and Padua 2010). Impact of nanotechnology on food packaging
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Today’s consumers demand much more from packaging in terms of quality, freshness, safety of the foods, as well as convenience. This has led to the increased interest of companies to develop smart packaging systems that would be able to repair small holes/tears, respond to environmental conditions( temperature, moisture changes etc.) and alert the customer if the food is contaminated. Nanotechnology can provide solutions for these by modifying the permeation behavior, increasing barrier properties, improving mechanical and heat-resistance properties, developing active antimicrobial surfaces and sensing as well as signaling microbiological and biochemical changes. Kraft foods, along with researchers at Rutgers University in the US developed an “electronic tongue” for inclusion in packaging. This consists of nanosensors which are extremely sensitive to gases released by food as it spoils, causing the sensor strip to change colour as a result, giving a clear visible signal of whether the food is fresh or not. Hybrid packaging films have been developed which are enriched with silicate nanoparticles. These films prevent the food from drying and protect them from moisture and oxygen. Organizations are looking at ways in which nanotechnology can offer improvements in sensitivity or ease by which contamination of food is detected. AgroMicron has developed the “NanoBioluminescence Detection Spray” which contains a luminescent protein that has been engineered to bind to the
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ACCEPTED MANUSCRIPT surface of microbes such as Salmonella and E. coli. When bound, it emits a visible glow, thus allowing easy detection of contaminated food or beverages. The more intense the glow is, the higher the bacterial contamination
(Ahmad
2010). A novel packaging material prepared by blending polyethylene with nano powder of silver and
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titanium oxide was used to preserve fresh strawberry at 4◦C. The decay rate was slow in nanopackaging than in normal.After 12 days storage decrease in the content of TSS, TA and ascorbic acid were significantly inhibited as compared to normal polyethylene packaging. The anthocyanin content was less in nano packaging as compared to the normal packaging material. The MDA content with nano-packaging was significantly lower than the normal (Yang and others 2010). Food Nonoprocessing One important application of nanotechnology in food and nutrition is to design and development of novel functional food ingredients with improved water solubility, thermal stability, oral bioavailability, sensory attributes and physiological performance.According to the International Food Information Council (IFIC), functional food is defined as “foods that provide health benefits beyond basic nutrition”.Extensive research has been carried out to devise novel encapsulation materials and methods to incorporate functional ingredients into food ( Haung and others 2010). Combination of hot air treatment and nano-packaging reduced decay of Chinese bayberries. Respiration rate was low in HA+NP as compared to individual treatments. Ethylene production was reduced significantly in HA+NP than others ( Wang and others 2010).
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ACCEPTED MANUSCRIPT Nanofilteration was employed for filteration process of rice spirits. It was more effective in removal of fusal alcohols than ultrafiltration and the quality of nanofiltered rice spirit was better than ultrafiltered (Hsieh and others 2010). Nanoencapsulation Nanoencapsulation is defined as a technology to pack substances in miniature and
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provides final product functionality that includes controlled release of the core.The protection of bioactive compounds, such as vitamins, antioxidants proteins, and lipids as well as carbohydrates may be achieved using the normally hydrophobic beta-carotene to be easily dispersed and stabilized in beverages( Sekhon 2010). Nanoencapsulation technologies have the potential to meet food industry challenges concerning the effective delivery of health functional ingredients and controlled release of flavor compounds. Zein, the prolamine in corn endosperm binds and enrobes lipids, keeping them from deteriorative changes( Padua and Wang 2009). A stearin-rich milk fraction was used, alone or in combination with α-tocopherol, for the preparation of oil-in-water sodium caseinate-stabilized nanoemulsions. Immobilization of α tocopherol in fat droplets, composed by high melting temperature milk fat triglycerides, provided protection against degradation.
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Current use of nanomaterials in food industry Type of product
Product name and manufacturer
Nano content
Purpose
Nutritional supplement
Nanoceuticals ‘mycrohydrin’ powder, RBC Lifesciences
Molecular cages 1-5 nm diameter made from silicamineral hydride complex
Nano-sized mycrohydrin has increased potency and bioavailability. Exposure to moisture releases H- ions and acts as a powerful antioxidant
Nutritional drink
Oat Chocolate Nutritional Drink Mix, Toddler Health
300nm particles of iron (SunActive Fe)
Nano-sized iron particles have increased reactivity and bioavailability
Food contact material (cooking equipment)
Nano silver cutting board, A-Do Global
Nanoparticles of silver
Nano-sized silver particles have increased antibacterial properties.
Food contact material (crockery)
Nano silver baby mug, Baby Dream
Nanoparticles of silver
Nano-sized silver particles have increased antibacterial properties.
Food packaging
Adhesivefor McDonald’s burger containers, Ecosynthetix
50-150nm nanospheres
starch
These nanoparticles have 400 times the surface area of natural starch particles. When used as an adhesive they require less water and thus less time and energy to dry.
Food packaging
Durethan® KU 22601 plastic wrapping, Bayer
Nanoparticles of silica in a polymer-based nanocomposite
Nanoparticles of silica in the plastic prevent the penetration of oxygen and gas of the wrapping, extending the product’s shelf life.
( Miller and Senjen 2008)
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ACCEPTED MANUSCRIPT Health Concerns on Nanomaterials There have been experimental evidences of the toxicity of selected nanomaterials which are in use by the food industry.Titanium Dioxide in small microparticle form is widely used as food additive. Its nanoparticle form used as antimicrobial and U.V. protector in food packaging and storage containers and sold as food additive. It destroyed DNA at the concentration of 20nm (in vitro; Donaldson and others1996). At 30nm mix of rutile and anatase forms of titanium dioxide
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produced free radicals in brain immune cells (in vitro; Long and others 2006). Nanoparticle, size unknown, rutile and anatase forms produced DNA damage to human skin cells when exposed to UV light (in vitro; Dunford and others1997). Four sizes 3-20nm, mix of rutile and anatase form high concentrations interfered with the function of skin and lung cells. Anatase particles 100 times more toxic than rutile particles (in vitro; Sayes and others 2006). The 25nm, 80nm, 155nm 25nm and 80nm particles caused liver and kidney damage in female mice. TiO2 accumulated in liver, spleen, kidneys and lung tissues (in vivo; Wang and others 2007b). Silver is used as antimicrobial in food packaging, storage containers, chopping boards and refrigerators, also sold as health supplement. Silver at 15nm was highly toxic to mouse germ-line stem cells (in vitro; Braydich-Stolle andothers 2005), 100nm highly toxic to rat liver cells (in vitro;Hussain and others 2005) and 15nm, ionic form toxic to rat brain cells (in vitro; Hussain and others 2006). Zinc and zinc oxide sold as nutritional additives and used as antimicrobial in food packaging. 120nm particles caused dose–effect damage in mice liver, heart and spleen, 20nm particles damaged liver, spleen and pancreas (in vivo; Wang and others 2007a), 19nm zinc oxide were toxic to human and rat cells even at very low concentrations (in vitro; Brunner and others
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ACCEPTED MANUSCRIPT 2006) and58±16 nm, 1.08±0.25μm zinc powderused on test mice showed severe symptoms of lethargy, vomiting and diarrhoea. Nanoparticle dose produced more severe response, killed 2 mice in first week, and caused greater kidney damage and aneamia. Greater liver damage in microparticle treatment (in vivo; Wang and others 2006). Silicon dioxide Particles a few hundred nm in size used as food additives, nano form touted for use in food packaging. 50nm, 70nm, 0.2μm, 0.5 μm, 1μm, 5 μm. 50nm and 70nm
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particles taken up into cell nucleus where they caused aberrant protein formation and inhibited cell growth and Caused the onset of a pathology similar to neurodegenerative disorders (in vitro; Chen and von Mickecz 2005).
Conclusion Nanotechnology has the potential to improve foods, making them tastier, healthier, and more nutritious, to generate new food products, new food packaging, and storage. Nanotechnology can be used to enhance food flavor and texture, to reduce fat content, or to encapsulate nutrients, such as vitamins, to ensure they do not degrade during a product’s shelf life. In addition to this, nanomaterials can be used to make packaging that keeps the product inside fresher for longer. Food packages are embedded with nanoparticles that alert consumers when a product is no longer safe to eat. Sensors can warn before the food goes rotten or can inform us the exact nutritional status contained in the contents. In fact, nanotechnology is going to change the fabrication of the entire packaging industry. To increase consumer acceptance of nanotechnology in food it is important to communicate the benefits and the possible risks of the product objectively and to allow consumers a choice.
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ACCEPTED MANUSCRIPT Doyle E. M. 2006.Develop a noel method for removing fusel alcohols from rice spirits using nanofiltration. Journal of Food Science, 75:25-29. Dunford R, Salinaro A, Cai L, Serpone N, Horikoshi S, Hidaka H, Knowland J. 1997. Chemical oxidation and DNA damage catalysed by inorganic sunscreen ingredients. FEBS
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ACCEPTED MANUSCRIPT Long T, Saleh N, Tilton R, Lowry G, Veronesi B. 2006. Titanium dioxide (P25) produces reactive oxygen species in immortalized brain microglia (BV2): Implications for nanoparticle neurotoxicity. Environ Sci Technol 40(14):4346-4352.
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ACCEPTED MANUSCRIPT Wang B, Feng W-Y, Wang T-C, Jia G, Wang M, Shi J-W, Zhang F, Zhao Y-L, Chai Z-F. 2006. Acute toxicity of nano- and micro-scale zinc powder in healthy adult mice. Toxicol Lett 161:115–123.
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oxide powder on healthy adult mice. J Nanopart Res 10(2):263-276
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ACCEPTED MANUSCRIPT Fig.1(Decay Rate %)
30 25 20 15
contro l Np
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10 5 0 0 days
3 days
6 days
9 days
12 days
Fig.2 (Anthocyanin Content mg/100gm)
40 35 30 25 20
contro l NP
15 10 5 0 o days
3day
6 days
9 days
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12 days
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Fig.3(Decay Rate%)
35 30 25
20
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15 10
5 0 HA
NP
HA+NP
Fig.4(Respiration RatemlCO2/hr.)
30 25
NP
20
HA+NP
15 10
HA
5 0
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ACCEPTED MANUSCRIPT Fig.5 Fusel alcohol concentration(gm/ml)
10 8 6
NF UF
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4 2 0
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