Nanotechnology and the Food Industry

José I. Reyes De CorcueraInternational Citrus and Beverage

ConferenceSeptember 18, 2008

Outline

What is nanotechnology?

National Nanotechnology Initiative

Applications to food

10 nm

Scale

0.1 nm

1 nm 100 nm 10 μm

1 μm 100 μm

1 mm

Definitions NNI…the science, engineering, and technology related to the understanding and control of matter at approximately 1–100 nm…research and development of materials, devices, and systems with novel propertiesand functions due to their nanoscale dimensions or components…the ability to measure/control/manipulatematter at this length scale

Definitions Continued

…functions very different from those they have in nature (NIH)

one dimension that affects the functional behavior of the drug/device/product (FDA)

Tools & Technology

80’s Development of atomic force microscope (ATM) and scanning tunneling microscope (STM)

(Reproduced fromnanoWorld.com (Reproduced from nanoscience.com)

"Reprint Courtesy of International Business Machines Corporation, copyright 1993 © International

Business Machines Corporation".

Materials & shapes

Carbon-basedNanocompositesMetals and alloysBiologicalPolymersGlassesCeramics

Particles

Tubes

Rods/fibers

Nanotechnology roadmap

2000 2005 2015 20202010

Nanomaterials and Tools

Nanodevices

Nanosystems

Tech

nical

diffic

ulty,

today

Adapted from Couttenye and Arora, (2006)

NationalNanotechnology

Initiative

NNI FundingData from www.nano.gov

0100200300400500600

NSF

DOD

DOE*DHHS (N

IH)

DOC(NIS

T)

NASA

EPA

USDA $

Mill

ions

2005 2006 2007 2008 2009*

$1.2 $1.3 $1.4 $1.5 $1.5Funding (billion USD)

NNI Funding for USDA (CSREES)

0

1

2

3

4

5

6

2004 2005 2006 2007 2008

$ M

illio

ns 0.1%

0.3%

2005-06 USDA Funded projects

10 out of 14 projects focused on:• Sensors / Biosensors• Assays / Bioassays

The rest:• Nanomaterials• Self-assembly

Publications

0200400600800

100012001400

1998

1999

2000

2001

2002

2003

2004

2005

2006

2007

2008

Year

Num

ber

of

Publ

icat

ions

Data generated with ISI Web of Science®

Publication distribution 2005-08

29 papers- 8 Reviews-19 Research- 2 Editorials

Applied Physics

Condensed Matter Physics

Physical Chemistry

PharmacologyBiotechnology

Polymer ScienceFood Sci & Technol

Biochemistry

Materials Science

Chemistry

Data generated with ISI Web of Science®

New Section in IFT JFS

Nanofood Market

About 200 companies doing nano research

2008 IFT International FoodNanoscience Conference

Food Ingredient Applications

Food Safety Applications: Traceability, Sensors, and Diagnostics

Food Packaging/Food Contact Material Applications

Ethical and Societal Considerations

Formulation

Encapsulation• Additive / nutrient• Flavor• Enzymes

Structure control• Texture• Heterogeneous mixtures

• Emulsions• Suspensions

Stability

Nanostructures for dispersionMicelles

Bio-polymeric particles

Liposomes

CubosomesFlavors

AntioxidantsVitamins

Nutraceuticals

O2 pH

Controlled release

Emulsions

Normal emulsion High pressurehomogenization

Super emulsion Micelle

2000 nm 300 nm 50 nm 10 nmMilky White Bluish white Transparent

Unstable Very stable

Vitamin E Emulsions (10 mg / 100 mL)

Modified from Yada (2006)

Analysis

Pathogen /contaminant detection• Surface enhanced Raman spectroscopy SERS• Nano-cantilevers• Immunosenors

Nano-cloth (swab)• Electrospun

Examples of USDA funded projects on sensors

Modified form Chen 2006

Sensors for traceability

RFID

Chemical

Pathogen Spoilage

Time-temperature

Power Consumption

My Interests

Enzyme based biosensors

0

10

20

30

40

50

0 5 10 15 20 25

[Glucose] (mM)

j (A

.m-2

)

M

NH

N

O

MNHN

O

M

NH

N

O

M

NH

N

O

M

NH

N

O

M NH N

O

M

NH

N

O

M

NH

N

O

ENZYME +NHn

650 mVvs. Ag/AgCl

NH

M

NH

N

O

NH

M

NH

N

O

NH

M

NH

N

O

NH

M NH N

O

NH

M

NH

N

O

NH

M

NH

N

O

M

NH

N

O

NH

MNHN

O

NH

ENZYME

SEPARATIONSPreventing mixing• Semi-permeable membranes• Packaging

Separating mixtures• Water removal• Component extraction• Filtration• De-emulsification• Adsorption

Packaging

Composite

Intercalatednanocomposite

Exfoliatednanocomposite

Packaging

Nanoclay with MXD6 NylonImperm®103 and 105

www.nanocor.com

Controlled membrane structure

Dr. Charles Martin

http://www.uf-bio-nano-center.org/default.asp

Membrane separations

Au

Au

PCTE Membrane

PCTE Membrane

COO-High pH

-

+

+

Low pH - COOH ?

Mimicking Nature

1 min

Si Nanowires

Modified from Garcia (2006)

Sanitation

Biofilm formation

Reduction of pressure drop due to friction

Opportunities vs. Challenges

Formulation

Analysis

Packaging

Better Ingredients Health Concerns

Safety and Health

Quality

Cost & scale

Health Concerns

Commercial Products

Modified from Yada (2006) & nanotechproject.org

Summary

Most fundamental research developments will be done elsewhereLarge portion of the applications are being driven by industryMany opportunities for food applicationsSome hurdles and risks • New materials > new ingredients > controlled

release > sensors > packaging

Thank you

nano.gov

Centers and User Facilities

Reproduced from the NNT Strategic Plan 20007

NNINCornell U (Lead)Stanford UU MichiganGeorgia TechU WashingtonPenn State UUC Santa BarbaraU MinnesotaU New MexicoU Texas –AustinHarvard UHoward UNo. Carolina State U

Links

http://www.nanoroad.net/http://www.nano.gov/http://www.nanotech-now.com/http://www.csrees.usda.gov/newsroom/partners/21/nanotechnology.htmlhttp://www.nanotechproject.org/inventories/consumer/browse/

Some referencesBaeumner, A. 2004. Nanosensors identify pathogens in food. Food Technol. 58(8): 51-52, 54-55.Batt, C.A. 2002. Realizing the potential of nanobiotechnology. In Mermelstein (2002), 31-32.Brody, A.L. 2003. “Nano, nano” food packaging technology. Food Technol. 57(12): 52-54.Brody, A.L. 2006a. Nano and food packaging technologies converge. Food Technol. 60(3): 92-94.Brody, A.L. 2006b. Food packaging climbs to the summit. Food Technol. 60(7): 73-75.Chen, H., Weiss, J., and Shahidi, F. 2006. Nanotechnology in nutraceuticals and functional foods. Food Technol. 60(3): 30-32, 34-36.Clark, J.P. 2006. Nanotechnology a processing topic this year. Food Technol. 60(5): 135-140.Kokini, J.F. 2002. Revolutionizing food engineering. In Mermelstein (2002), p. 47.Mermelstein, N.H. 2002. Food research trends—2003 and beyond.Food Technol. 56(12): 30-32, 34, 36-49.Moraru, C.I., Panchapakesan, C.P., Huang, Q., Takhistov, P., Liu, S., and Kokini, J.L. 2003. Nanotechnology: A new frontier in food science. Food Technol. 7(12): 24-29.Rudolph, M.J. 2004. Cross-industry technology transfer. Food Technol. 58(1): 32-34, 41.Shefer, A. and Shefer, S. 2003. Novel encapsulation system provides controlled release of ingredients. Food Technol. 57(11): 40-42.