Dpt. PHL-Bio
Biotechnology
Project-management
Final report
Nanotechnology in food
Maxime Vander Elst, Geoffrey Meunier, François Dubs
Sarah Massei, Veerle Sajdl, Maxim Verboven
and Vincent van Veghel
Supervisor: Ingrid Geirnaert
Start Interim report: 15-11-2010
End Interim report: 23-12-2010
1
Contents
What is nanotechnology? ...................................................................................................... 3
Nanotechnology in the food industry...................................................................................... 3
Nanocapsules .................................................................................................................... 3
Nanotechnology in food packaging..................................................................................... 4
Smart food packaging ........................................................................................................ 4
Cholesterol ............................................................................................................................ 5
Nanocoatings in the food industry.......................................................................................... 5
The productions of coatings ............................................................................................... 6
Advantages ........................................................................................................................ 6
Public perception ................................................................................................................... 6
Conclusion ............................................................................................................................ 7
2
Nanotechnology in the food industry
Nanotechnology is an
upcoming concept in the
food industry.
Researchers see
nanotechnology as a
technology that currently
is undergoing an
important development.
The interest for
nanotechnology in food
increased thanks to the
media-attention. It is an
opportunity for consumers
to change their eating
habits to their nutritional
needs and desirable
flavors.
Several questions arise
from the use of
nanoparticles in our food:
how nanotechnology is
used, why is it used, is it
safe,…? A closer look at
nanotechnology is
needed to answer to
these questions. (De
Geeter H. 13-15)
Figure 1: applications of
nanotechnology (Weiss J.,
Takhistov P., and McClement
J.)
What is
nanotechnology?
The Oxford Dictionaries
describe nanotechnology
as “the branch of
technology that deals with
dimensions and
tolerances of less than
hundred nanometers,
especially the
manipulation of individual
atoms and molecules.” A
nanometer is one-billionth
of a meter. Because of
their small size,
nanoparticles have a
proportionally larger
surface relative to their
volume. Therefore,
nanoparticles have more
contact with their
environment and they will
react more strongly than
larger particles. This
makes new properties
emerge at the nanoscale.
These properties are
either chemical, biological
or physical. (Glorieux Eloi
et al. 1-10;oxford
dictionaries)
Nanotechnology in
the food industry
Nanofood describes food
that has been produced,
processed, cultivated or
packed, using
nanotechnology
techniques or tools. The
purpose of nanofood is to
improve food safety,
enhance nutrition and
flavour, and cut costs.
(Sekhon Bhupinder S. 115)
Food products naturally
contain nanoparticles.
Proteins, polysaccharides
and fats are present at
the nanoscale. These
particles can be
manipulated to create
different kinds of
structures. For example,
3
boiling an egg changes
the structure at the
nanoscale. Since the
beginning of the 20th
century, scientist started
to develop new
techniques to manipulate
at nanoscale. This was
made possible by new
and more precise
equipments. It is not only
possible to manipulate
food products at the
nanoscale but also to
create new
nanostructures.
The applications where
nanotechnology is used
includes food packaging
and food products that
have nanosized
ingredients and additives
(nanocapsules). These
applications can improve
food production,
processing, packaging
and storage. (De Geeter
H. 13-15;Joseph Tiju and
Morrison Mark)
Nanocapsules
Another important use of
nanotechnology are
nanocapsules. These
nanocapsules are
synthetic colloidal
systems of the vesicular
type. They consist of a
central lipophilic core, in
which an active
substance can be
incorporated, surrounded
by a thin polymer wall.
Nanocapsules are
already used in the food
industry to modify the
structure of food. The
introduction of these
capsules makes it
possible to create new
products. For example,
Kraft Board have created
a drink that, thanks to
nanocapsules, changes
colour and taste when it’s
shaken. By drinking this
solution, people absorb
small amounts of
nanocapsules. Experts
believe that they are safe
and adequately
developed.
To obtain a nanocapsule,
next principle should be
followed. A volatile liquid
phase (S1) includes a
polymer, an oiled
substance that forms the
nucleus, the active
ingredient and a lipophilic
surfactant. This S1 phase
is mixed with another
liquid phase (S2). The S2
phase contains the nonsolvent constitutions of
the S1 phase. The
phases are fully miscible.
Nanocapsules are formed
immediately. The
obtained nanocapsules
have a diameter of 200
nm. The S1 solvent can
be eliminated by
vaporization under
reduced pressure. The
miscibility of the S1 and
the S2 phases makes it
possible to exchange the
insoluble components
between S1 and S2.
The insoluble polymer in
the S2 phase and the
oiled substance in the S1
phase separate from the
other substances
because they are not
soluble in a watery
solution. The wall of the
nanocapsule is formed at
the interface between
those substances and the
soluble substances.
The polymers in the
nanocapsules are
biodegradable and non-
toxic. The L’Oréal group
used this property in their
advantage. They took an
exclusive worldwide
license for the application
of nanocapsules in their
cosmetic products.
By capturing specific
nutrients and food
particles in nanocapsules,
they can be transported
through the stomach and
the intestinal without
getting harmed. Once
they get to their
destination, the
nanocapsules will
dissolve and the nutrients
and food particles are
released.
(Nanotechnology and
food;Holster Paul and
Vas Cristina Roman 16;Ozimek Lech, Pospiech
Edward, and Narine
Surech 401-12)
Nanotechnology in
food packaging
Nanotechnology can
improve mechanical
strength, reduce weight,
increase the heat
resistance and improve
the barrier against
oxygen, carbon dioxide
and moist. Fine
nanoparticles in plastics
can improve the
properties compared to
the normal plastic.
Nanocomposites can be
used for its antimicrobial
activity. The food
packaging can contain
nanosensors to give
information about
enzymes that are
produced in the
degradation of food
molecules and makes
them unsafe for human
consumption. The food
packaging can also be
4
used to increase shelf life.
It will let air and enzymes
out of the package but
not in.
Bringing active
nanoparticles into the
polymer matrices could
bring double advantages.
This will improve the
performance of food
packaging materials and
gives it an additional
functionality. The
challenge of using
nanotechnology is to
create low cost packaging
that helps in weight,
functionality and that it is
easy to process.
More improvements
include using carbon
nanotubes to improve its
mechanical properties.
This can also have
powerful antimicrobial
effects. E. Coli died
immediately by direct
contact with aggregates
of carbon nanotubes.
(Sekhon Bhupinder S. 115)
Smart food packaging
Smart food packaging
reacts to environmental
conditions or alerts the
costumer for
contamination or the
presence of pathogens.
Bayer has produced a
transparent plastic film
containing nanoparticles
of clay. The nanoparticles
are divided in the plastic
and can block oxygen,
carbon dioxide and
moisture so it can’t reach
the food. The nanoclay
makes the plastic lighter,
stronger and more heat
resistant. In the
Netherlands researchers
are developing an
intelligent packaging that
releases a preservative if
the food turns bad in the
package. This type of
packaging operates with
a bio switch that’s
developed with
nanotechnology. Smart
food packaging warns the
consumer when oxygen
gets inside the package
or if the food goes bad.
These types of
packaging-methods are
already used in brewing
and dairy production. The
packaging consists
nanofilters that filter out
microorganisms and even
viruses.
Figure 2: smart food
packaging (Yezza Islem A.)
Nanopackaging can clean
itself or has nanofilters
that will remove bacteria
from water or milk without
boiling the liquids.
Cholesterol
Cholesterol is a fatty
molecule that is essential
for the functioning of the
body. It plays an
important role in the
construction of cell
membranes and in the
manufacturing of
hormones.
There are two forms of
cholesterol. High density
lipoprotein (HDL) is seen
as the ‘good’ cholesterol.
The second form is low
density lipoprotein
(LDPL), seen as ‘bad’
cholesterol. LDL
cholesterol blocks the
artery and can lead to
cardiovascular diseases.
When an excessive
quantity of LDL is
incorporated, it will
accumulate on the wall of
the artery, mainly in the
coronary. A fatty plague
will be formed that grows
as more LDL is absorbed
(figure 1). It is called an
atherosclerotic plague.
The blood circulation will
be disturbed and blood
clotting will be stimulated
(thrombosis). A
myocardial infarction
occurs when the blood
circulation is completely
stopped.
LDL cholesterol can be
replaced by
nanocapsules with the
same properties as the
cholesterol. But there is
an important difference:
nanocapsules don’t clog
the artery. This should
reduce the number of
cardiovascular diseases.
Scientists made
Figure 3: cholesterol
5
nanoparticles of gold that
carry HDL cholesterol and
transport it to the
stomach. The surface of
the nanocapsules are
covered with proteins and
fats. The properties of
these molecules ensure
that the cholesterol
remains in the
nanocapsules.
The nanocapsules can
also be used in the
diagnostics. This is
possible because the
centre of the particles are
made of gold. By using
medical imaging, the HDL
cholesterol is made
visible.
Source should be added
Nanocoatings in
the food industry
Nanotechnology is also
used for protecting the
material in a food
company. Food
packaging with
nanotechnology gives
protection to the food.
Industrial coatings with
nanotechnology will give
floors, machines and
worktables protection.
This industrial coating is
the perfect way to work
save and in hygienic
conditions.
The industrial coating with
nanotechnology gives the
food industry many
advantages. So it is used
in lots of food companies
like in The Greenery in
Barendrecht. This is a
company that works with
fruit acids. These acids
are very strong and the
main cause for
degeneration on different
kinds of material in the
food industry.
These coatings,
developed by Idétrading
in Barendrecht, protect
the worktables, floors and
machines from
degeneration and
damaged surfaces.
Another example is
VanDrie Group in
Hasselt, a company well
known as a
slaughterhouse. Without
the industrial coating
produced by Idétrading
they would be over their
head with lots of extra
expenses. A few of these
extra expenses are
aggressive cleaning
products and lots of water
for cleaning blood, fat and
much more on the
worktables and floors.
(Sekhon Bhupinder S. 115)
The productions of
coatings
The product Lotux is
received by manipulating
the molecular structure of
Teflon with
nanotechnology.
Figure 4: Lotux nanocoatings
(Dammers Ferry 19)
The coatings contain
small nanoparticles with
components that arrange
themselves on the
surface of the desired
worktables, floors or
machines. It takes
different steps to create
these coatings. The first
step in the coating is that
the nanoparticles arrange
themselves in an
intelligent way. The
second step is that
binding components from
the coating will move
themselves on the
surface. They will close
the surface so it can
breathe and protect itself
from degeneration.
During this self-binding
process an ultrathin
transparent layer will be
formed, which will
guarantee protection and
lots of advantages in the
food industry. (Dammers
Ferry 19)
Advantages
The industrial coating
made with
nanotechnology has
advantages. It protects
surfaces from bacteria’s,
fats, oils, moist and these
products won’t attach as
quick as without the
coating. Another
advantage is that it
isolates the material.
Cleaning will be easier
because you don’t need
to use unfriendly material
to clean the surfaces.
Environmental friendly
cleaning products can be
used. The coating has a
positive effect on the life
span of the desired
material. Last but not
least, total costs in the
company that uses this
coating are not as high
anymore. (Dammers
Ferry 19)
6
Public perception
Nanotechnology an
important key technology
in our century. This
technology can create
products with a lot of
benefits for food
production and
packaging. But important
for the future of
nanotechnology is the
public perception!
The public knowledge of
nanotechnology is very
limited. But even though
the public in the United
States of America doesn’t
know a lot about
nanotechnology, they are
convinced that the
benefits are bigger than
the risks. In Europe, the
public isn’t that optimistic.
Those who are creating
food with nanotechnology
have to win the trust of
the consumers. As an
example, there are
functional foods. These
are products that promise
improvements in targeted
physiological functions.
These are benefits that
the consumers can
experience. So, the
producers must
communicate the benefits
very clearly. When the
benefits are tangible so
the consumer can notice
them, these will be easier
to market.
Nanotechnology is a very
recent technology, and
the public isn’t well
informed. So, participants
must give information
about specific
nanotechnology foods.
Without this information,
the term nanotechnology
will not evoke meaningful
associations. Trust in the
food industry has an
impact on the effect
evoked by the information
about nanotechnology.
Recent studies made it
clear that consumers
were hesitant to buy
nanotechnology foods or
food with nanotechnology
packaging. A conclusion
we can make, is that the
benefits associated with
the nanotechnology in
food applications may not
provide enough additional
value for the consumers
to buy these products.
Consumers have more
trust in food packaging
than in nanofood.
The importance of social
trust in the food industry
shows that an event with
negative consequences
could have a disastrous
impact on trust in the
industry. This makes it
7
harder for the consumers
to accept nanofood.
(Siegrist Michael et al.
459-66)
Conclusion
Summary
Nanotechnology is an upcoming concept in the food industry. It is the branch of technology
that deals with dimensions and tolerances of less than hundred nanometers, especially the
manipulation of individual atoms and molecules. A nanometer is one-billionth of a meter.
Because of their small size, nanoparticles have a proportionally larger surface relative to their
volume. Therefore they will react more strongly than larger particles.
Nanotechnology in the food industry can be called nanofood. This food describes food that
has been produced, processed, cultivated or packed, using nanotechnology techniques or
tools. The purpose of nanofood is to improve food safety, enhance nutrition and flavour, and
cut costs.
There are different subjects for nanotechnology in the food industry. Subjects like
nanocapsules, nanotechnology for food packaging, nanocoatings and much more can be
discussed.
Nanocapsules are synthetic colloidal systems of the vesicular type. They consist of a central
lipophilic core, in which an active substance can be incorporated, surrounded by a thin
polymer wall. These nanocapsules are already used in the food industry to modify the
structure of food.
Even food packages can contain nanotechnology. Nanotechnology can improve mechanical
strength, reduce weight, increase the heat resistance and improve the barrier against
oxygen, carbon dioxide and moist. Fine nanoparticles in plastics can improve the properties
compared to the normal plastic. But something that is really revolutionary is smart food
packaging. Smart food packaging reacts to environmental conditions or alerts the costumer
for contamination or the presence of pathogens. The last interesting application of
nanopackaging is that it can clean itself or has nanofilters that will remove bacteria from
water or milk without boiling the liquids.
Cholesterol a fatty molecule that is essential for the functioning of the body. Plays an
important role in the construction of cell membranes and in the manufacturing of hormones.
Scientists made nanoparticles of gold that carry HDL cholesterol and transport it to the
stomach. The surface of the nanocapsules are covered with proteins and fats. The properties
of these molecules ensure that the cholesterol remains in the nanocapsules.
The nanocapsules can also be used in the diagnostics. This is possible because the centre
of the particles are made of gold. By using medical imaging, the HDL cholesterol is made
visible.
One of the most developed nanotechnology applications in the food industry is nanocoating.
A company called Idétrading in Barendrecht made this possible. Nanocoatings, Lotux, are
received by manipulating the molecular structure of Teflon with nanotechnology. The
coatings contain small nanoparticles with components that arrange themselves on the
surface of the desired worktables, floors or machines. It takes different steps to create these
coatings. During the last step in this progress called the self-binding process. An ultrathin
transparent layer will be formed, which will guarantee protection and lots of advantages in
the food industry.
8
Figure list
Figure 1: applications of nanotechnology............................................................................... 3
Figure 2: smart food packaging (Yezza Islem A.) .................................................................. 5
Figure 3: cholesterol .............................................................................................................. 5
Figure 4: Lotux nanocoatings (Dammers Ferry 19) ................................................................ 6
9
Literature list
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Ref Type: Report
oxford dictionaries.2010.
Dammers Ferry. "betere hygiëne dankzij nanotechnologie." VMT.11 (2009): 19.
De Geeter H. "waarom? daarom." Nutrinews.2 (2010): 13-15.
Glorieux Eloi, et al. "Voorstel van revolutie." Vlaams parlement.1 (2010): 1-10.
Holster Paul and Vas Cristina Roman. Nnocapsules. 10, 1-6. 2010. cientifica. 11-11-2010.
Ref Type: Report
Joseph Tiju and Morrison Mark. "Nanotechnology in Agriculture and Food." European
Nanotechnology Gateway (2006).
Ozimek Lech, Pospiech Edward, and Narine Surech. nanotechnologies in food and meat
processing. 401-12. 2010. scientiarum polonorum ACTA. 11-11-2010.
Ref Type: Report
Sekhon Bhupinder S. "Food nanotechnology – an overview." Nanotechnology, Science and
Applications.3 (2010): 1-15.
Siegrist Michael, Cousin Marie-Eve, Kastenholz Hans, and Wiek Arnim. Public acceptance of
nanotechnology foods and food packaging: The influence of affect and trust. 459-66. 2010.
Zurich, Appetite.
Ref Type: Report
Weiss J., Takhistov P., and McClement J. "application matrix of nanotechnology in food."
journal of food science 71.9 (2010).
Yezza Islem A. Nanotechnology has 'big potential' for intelligent packaging.2010.
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