nanotechnology in food packaging

1
in Food Packaging
Preeti Birwal
M.Tech (FPEM)

 Introduction
 Application in food processing
 Application in food packaging
 Companies
 Nanotechnology in India
 Conclusion
 References
2

NNI defines nanotechnology as
“The understanding and control of matter at
dimensions 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.
3

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
4

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.
5

 Surface area of 100 g of lead:
 Conventional particle size (2.6 cm diameter) = 0.002 m2
 50 nm particle size = 1,000 m2
6

7
ENCAPSULATION & DELIVERY SYSTEM
NANOSTRUCTURED MATERIAL

Nanocomposites/barrier packaging
Active packaging
Intelligent/smart packaging
Biodegradable and Edible
packaging
8

Functions
 Provides barrier properties
• Oxygen
• Light
• Moisture
• UV rays
 Provides excellent mechanical properties
• Strength
• Elasticity
• Durability
 Thermal stability
 Flammability reduction
 Lighter in weight
9

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
10
POLYMER NANOCLAY NANOCOMPOSITE

 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
11

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
12

 Solution method
 in-situ/interlamellar polymerisation
13

 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.
14

Functions
 Oxygen scavenging
 Water vapour removal
 Ethylene removal
 Ethanol release
 Self healing composites
 Temperature regulator
 Antimicrobial nanocomposites
15

Nanotechnology in active
packaging
 Oxygen 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
16

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.
17
Punctured Healed

 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.
18

Antimicrobial composites
Control the growth of pathogenic and spoilage
microorganisms.
Act as:
1. Growth inhibitor
2. Killing agent
19
Source:-Nanotechnology in Food Industries:
An Opportunities

Ag-nanoparticles
 Having 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
20

 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.
21

 Monitors the condition of packaged food or the
environment surrounding the food
Hello
23

 Sensors
 Oxygen sensor
 Time-Temperature sensor
 Gases sensor
 Ethylene
 Ripeness sensor
 Biosensor
 Leakage Indicator
 RFID
24

 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
25

 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.
26

Ripeness sensor:
React with aromas released by fruit as it ripens
27
http://www.ripesense.com/ripesense_why.html

Leakage indicators:
Dye changes color in presence of air. ( TiO2
nanoparticles are used)
28

 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
29

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.
30

Shortcoming
 Poor mechanical properties
 Low thermal stability
 Relative humidity dependancy
 Permeable to water
31

 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
32

 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
33

 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
34

• Cadbury Schweppes
• Cargill
• DuPont
• General Mills
• H.J. Heinz
• Nestlé
• PepsiCo
• Syngenta
• Unilever
• Kraft
35

 Have great potential
 Innovation getting strengthened because of young
country
 Massive requirement for
crops, fruits,processing, storage, packaging.
36

 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
37

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
38

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)
39

 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
40

 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.
41

 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.
42

 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.
43

 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.
44

nanotechnology in food packaging

In this document

More Related Content

What's hot

Viewers also liked

Similar to nanotechnology in food packaging

Recently uploaded

nanotechnology in food packaging