Presentation from the Food Processing and Technology Conference held in 2015

1. 20 nm
Nanotechnology in the Food Sector
– Tiny Particles, Big Effects
Ralf Greiner
Max Rubner-Institut,
Federal Research Institute of Nutrition and Food,
Department of Food Technology and Bioprocess Engineering,
Karlsruhe, Germany

2. Nanomaterials in the Food Sector
Ø nanotechnology applications are expected to bring changes to the food sector:
§ improved production and processing techniques
§ improved food contact materials
§ modification of taste, texture and sensation
§ monitoring food quality and freshness
§ reduced fat and salt content
§ enhanced nutrient absorption
§ improved traceability and security of food
6/12/16 2MRI – Department of Food Technology and Bioprocess Engineering

3. Creation of Nanomaterials
Top Down
Ø use of mechanical or thermal energy
§ plant material, mineral materials
Bottom Up
Ø creation of nanoparticles from singles molecules
§ by chemical reactions
(e.g. enzymatic cross-linking of proteins)
§ molecular self association / self aggregation
(e.g. micelles)
6/12/16 3MRI – Department of Food Technology and Bioprocess Engineering

4. Creation of Nanomaterials
Nanotechnology versus Nanomaterials
Ø nanotechnologies result in nanoparticles
Most do Not !!!
Ø nanoparticles derive from nanotechnologies
Most do Not !!!
6/12/16 4MRI – Department of Food Technology and Bioprocess Engineering

5. Food Processing
raw material
Food Processing
huge variety of food products
naturally occurring
nanostructures
naturally occurring
nanostructures
+
nanostructures introduced
through processing
proteins, starches, fats
undergo structural
changes at the
nm and µm scales
6/12/16 5MRI – Department of Food Technology and Bioprocess Engineering

6. Ø many food proteins are globular structures
between 1 and 10 nm in size (true nanoparticles)
Ø structure of meat (myofibrils)
Ø the majority of polysaccharides and lipids are linear
polymers less than one nm in thickness
(1 dimensional nanostructures)
Ø the planer assemblies of cellulose fibrils in plant
cell walls (2 dimensional nanostructure)
Naturally Occurring Nanostructures
6/12/16 6MRI – Department of Food Technology and Bioprocess Engineering

7. Ø many food processing operations such as coagulation, emulsifying or
homogenising produce new nanostructures
Ø milk
§ fat globules of about 100 nm in size are produced
through homogenisation
Ø foams
§ their creation and stabilisation requires the production
of two dimensional nanostructures (e.g. the head on a
glass of beer, ice cream, whipped cream, sauces,
butter, margarine)
Ø custard / yogurt
§ involves creation of three dimensional networks
Nanostructures Introduced Through Processing
6/12/16 7MRI – Department of Food Technology and Bioprocess Engineering

8. Potential Applications of Engineered Nanomaterials in the Food Sector
Nano outside Nano inside
Nanotechnology/
Nanomaterials in the
Food Sector
Novel Food
Structures
e.g. nano-
emulsions
Food
Supplements
e.g.
minerals
Food
Processing
e.g.
nanofilters
Food
Analysis
e.g.
nano-sensors
Food Contact
Materials
e.g.
packaging
Agri-
culture
e.g.
pesticides
6/12/16 8MRI – Department of Food Technology and Bioprocess Engineering

9. 6/12/16 9MRI – Department of Food Technology and Bioprocess Engineering
Food Structures
Properties
Ø texture
Ø consistency
Ø mouth feeling
Ø sensation
Ø energy density
Ø ....
fat-reduced ice cream

10. Structuring of Foods
Meat Substitute
Alternative Protein Source
Ø calcium caseinate / fat
6/12/16 10
Kampers, 2011
MRI – Department of Food Technology and Bioprocess Engineering

11. Structuring of Foods
Fat-reduced Mayonnaise
6/12/16 11
Emulsifier
Water
Oil
Emulsifier Water
Oil
MRI – Department of Food Technology and Bioprocess Engineering

12. Food Additives and Supplements
Silicon dioxide (E 551)
Ø dietary supplement (source of silicon)
Ø to improve technical properties
§ nano-scale amorphous SiO2 è agglomerated particles
§ anti-caking agent for powdery ingredients
(e.g. whole egg powder, dried spices,
tomato powder, coffee creamer)
§ addition in the single-digit percentage
range
§ widely used since the 60ties
6/12/16 12MRI – Department of Food Technology and Bioprocess Engineering

13. Food Additives and Supplements
Titanium dioxide (E 171)
Ø white pigment, icing material,
flavour enhancer
§ candies, confectionaries
§ chewing gum
§ food icing
§ dried vegetables, nuts, seeds,
soups, mustard, beer, wine
Weir et al., Environ. Sci. Technol. 46, 2242−2250 (2012)
6/12/16 13MRI – Department of Food Technology and Bioprocess Engineering

14. Food Additives and Supplements
Nano-lycopene (Lycovit®, since 2009 approved as a novel food)
Ø BASF produces a synthetic form of the tomato carotenoid lycopene
Ø mean particle diameter in the range of 300 nm
Ø nanoparticles in powders or in oil
Ø additive for beverages and other foods
Ø addition not only for health purposes, but also for colouring
BASF, 2006powder particle 0.3 mm
nanoparticles
300 nm
6/12/16 14MRI – Department of Food Technology and Bioprocess Engineering

15. Food Supplements
Ø bioavailability (nano-Se, nano-Pt, nano-Mg, nano-Zn, nano-Ca, nano-Fe)
Nano-encapsulation
Ø bioavailability (e.g. fat-soluble vitamins)
Ø protection / stabilisation
(e.g. acid-labile compounds)
Ø masking (e.g. omega-3 fatty acids)
Ø controlled release
Food Additives and Supplements
6/12/16 15MRI – Department of Food Technology and Bioprocess Engineering

16. Organic Carrier Systems
Ø coenzyme Q10 / α-lipoic acid
Ø benzoic acid
Ø citric acid
Ø ascorbic acid (vitamin C)
Ø vitamin A, D, E, K
Ø soybean isoflavones
Ø ß-Carotene
Ø lycopene
Ø lutein
Ø omega-3 fatty acids
Ø phytosterols
Examples:
§ NovaSOL® solubilisates
(Aquanova AG, Germany)
§ NutraleaseTM
(NutraLease Ltd., Israel)
§ VESIsorb®
(Vesifact AG, Switzerland)
6/12/16 16MRI – Department of Food Technology and Bioprocess Engineering

17. Organic Carrier Systems
Slim Shake Vanilla
RBC Life Sciences® Inc. (USA)
§ silicon dioxide particles (4-6 nm)
coated with flavour molecules
Easy Iron, Sunactive FeTM
Taiyo International, Inc. (Japan)
§ iron supplemented milk
(Maeil, Korea)
Shemen Industries (Israel)
§ active canola oil
contains phytosterols
6/12/16 17MRI – Department of Food Technology and Bioprocess Engineering

18. Food Processing
Nano-filtration
Ø nano-ceramics for restaurant deep-frying machines
Ø treatment of effluents from the food industry
Ø food industry
§ global market for nanofiltration membranes
should reach USD 310.5 million by 2012
§ the water treatment sector was projected to account for 72.7%
of total revenues in 2007
§ the main applications of nanofiltration in food production are in
the dairy and sugar industry
§ around 300,000 m2 of nanofiltration membranes are assumed
to be currently applied in the food
nano-ceramic for
deep-frying machines
commercial air filter cartridge
using nanofibre filter media
6/12/16 18MRI – Department of Food Technology and Bioprocess Engineering

19. 6/12/16 19MRI – Department of Food Technology and Bioprocess Engineering
Food Analysis: Process- and Product Control
Nano-sensors / Nano-indicators
Ø detection of food-borne pathogens
Ø detection of toxins, allergens etc.
Ø quality control (freshness etc.)
Ø traceability
Ø ....
electronic
tongue

20. Food Contact Materials
Packaging / Surfaces
Ø anti-microbial coatings (e.g. nano-Ag)
FresherLonger Miracle Food Storage,
The Sharper Image (USA)
Nano Silver Spray,
Nanogist Co. Ltd. (South Korea)
Anti-bacterial Kitchen Utensils,
Nano Care Technology Ltd. (Hong Kong)
Baby Milk Bottles with Nano-Silver-Soother,
Baby Dream Co. Ltd. (South Korea)
6/12/16 20MRI – Department of Food Technology and Bioprocess Engineering

21. Food Contact Materials
Packaging
Ø anti-microbial coatings (e.g. nano-Ag, nano-MgO, nano-ZnO, release-systems)
Ø improved mechanical and technical properties (e.g. nano-clay, nano-titanium
nitride)
Ø improved barrier properties for gas and moisture (e.g. nano-clay)
6/12/16 21MRI – Department of Food Technology and Bioprocess Engineering
ketchup bottle with a non-stick coating
to improve emptying

22. Food Packaging
composite of polyamide (nylon) + nano-clay
• used for:
Ø bottles (multi-layer)
Ø wraps, films
Ø containers
• trade names:
Ø Imperm® (Nanocor® Inc., USA))
Ø AegisTM NC (Honeywell Specialty Polymers, USA)
6/12/16 22MRI – Department of Food Technology and Bioprocess Engineering

23. Food Packaging - Imperm®
Ø reduced entrance of oxygen (80%) and minimized
loss of carbon dioxide
Ø lighter and stronger
Ø used in plastic beer bottles, films and multilayer
bottles, could replace EVOH layer in ketchup
bottles
Nanoclay particle-based
nanocomposite of Nanocor
6/12/16 23MRI – Department of Food Technology and Bioprocess Engineering

24. 6/12/16 24MRI – Department of Food Technology and Bioprocess Engineering
Food Packaging
composite of polyamide (nylon) + nano-clay
• used for:
Ø bottles (multi-layer)
Ø wraps, films
Ø containers
• trade names:
Ø Imperm® (Nanocor® Inc., USA)
Ø AegisTM NC (Honeywell Specialty Polymers, USA)
composite of starch and / or cellulose + nano-clay
• used for:
Ø fruit bowls

25. Packaging
Ø anti-microbial coatings (e.g. nano-Ag, nano-MgO, nano-ZnO, release-systems)
Ø improved mechanical and technical properties (e.g. nano-clay, nano-titanium nitride)
Ø improved barrier properties for gas and moisture (e.g. nano-clay)
Ø UV-protection in transparent wraps, films or containers
(e.g. nano-titanium dioxide)
Ø non-stick coating
Ø active and intelligent materials
(e.g. nano-clay with metal oxides)
Ø ....
6/12/16 25MRI – Department of Food Technology and Bioprocess Engineering
ketchup bottle with a non-stick coating
to improve emptying
Food Contact Materials

26. 6/12/16 26MRI – Department of Food Technology and Bioprocess Engineering
Food Packaging
Active Packaging
Ø actively changes the condition of
the packaged food to extend shelf-
life or to improve safety or sensory
properties, while maintaining the
quality of the food
Intelligent Packaging
Ø monitor the conditions of
packed foods to give
information about the quality of
the packed food during
transport and storage
ethylene scavenging foils for
packaging of fruit products to
prevent early ripening
hydrogen sulphide indictor

27. Active Food Packaging
composite of polyamide (nylon) + nano-clay + oxygen scavenger
• used for:
Ø bottles (multi-layer)
• trade names:
Ø AegisTM OX (Honeywell Specialty Polymers, USA)
6/12/16 27MRI – Department of Food Technology and Bioprocess Engineering

28. Intelligent Food Packaging
nano-particle based intelligent inks
• used as „Printed Digital Content“ for:
Ø Food Packaging
• nano-scale pigments, colours, gravures:
Ø Inkbyte®, Finland
reactive nano-layers
• used as a hydrogen sulphide indicator for:
Ø Food Packaging
• Raflatac® Pro Label:
Ø UPM Raflatac, Finland
6/12/16 28MRI – Department of Food Technology and Bioprocess Engineering

29. Food Contact Materials
Surfaces
Ø anti-microbial properties (e.g. Nano-Ag)
Ø improved mechanical properties
Ø water- and dirt-repellent surfaces
Ø ....
refrigerator with a
nano-silver coating,
Daewoo (South Korea)
6/12/16 29MRI – Department of Food Technology and Bioprocess Engineering

30. Ø virtually all known applications of nanotechnology in food and food packaging
are currently outside the EU, mainly in the USA, Australia, New Zealand,
South Korea, Taiwan, China and Israel
Ø reservation on the EU market
Market Situation
Ø market situation unclear
§ no register existing (in France from 2013, in Belgium from 2014 on)
§ up to now no labelling required (in the EU from December 2014 on)
§ the presence of engineered nanomaterials could not be clearly established in many
products
Source: Chaudhry et al., 2008
6/12/16 30MRI – Department of Food Technology and Bioprocess Engineering

31. Thank You Very Much
For Your Attention !!
Ralf Greiner
Department of Food Technology and Bioprocess Engineering
Max Rubner-Institut
Federal Research Institute of Nutrition and Food
Haid-und-Neu-Straße 9 • D-76131 Karlsruhe
Tel.: ++49 (0)721 6625 300 • Fax: ++49 (0)721 6625 303
ralf.greiner@mri.bund.de • www.mri.bund.de
Nanos (Greek) - dwarf
6/12/16 31MRI – Department of Food Technology and Bioprocess Engineering

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