Nanotechnology In Food industry , Applications, Future prospects, challenges

It is the work on role of nano technology in food industry, it's challenges, future perspective etc ....
This work is done by Misbah Hanif

1. ASSIGNMENT MATERIAL CHEMISTRY Course code: 6810 Submitted to: Mam irum Aziz Submitted by: Misbah Hanif Roll No: 08

2. NANOTECHNOLOGY Topic: Nanotechnology in food industry : Applications , Future prospects , challenges , And risks

3. Nanotechnology in food industry : Applications , Future prospects , challenges , And risks INTRODUCTION Nanotechnology is emerging as a rapidly growing field with its wide application in Science and technology for manufacturing of new materials at nanoscale level. This technology gained a tremendous impetus due to its capability of reformulating metals into new nanosized particles, with dimension less than 100 nm In size. Due to nanoparticle size, their physio-chemical properties drastically changes leading to broad spectrum of new applications . Recently, innovative nanotechnology has revolutionized the food industry .There Is progressive improvement in use of nanoparticles in food industry especially on food processing, packaging, storage and development of innovative products. Nanoparticles aimed at enhancing bioavailability of nano-sized nutraceuticals and health supplements, improving taste and flavor, consistency, stability and texture of food products . Due to antimicrobial characteristics Of nanoparticles it can be incorporated into the Food packaging materials to increase shelf life and keep it safe for human consumption. It is predicted that the invasion of the food Production market with nanoparticles will be Significantly increased in the near future.

4. Green synthesis of NPs-An emerging and more sustainable approach toward mitigating the food packaging challenges Several physical and chemical methods have been developed for the NPs fabrication and or synthesis. However, the deliberate synthesis of NPs by chemical/physical methods requires a fairly large amount of toxic chemicals which also leave undesirable materials that pollute the environment .Therefore, in recent years, biogenic or green synthesis of NPS using fungi, bacteria, actinomycetes, algae, and higher plants have emerged as potential nanofactories which are also cost-effective and eco-friendly . In a study, NPs biosynthesized from leaf extract of Carica papaya where CuO was used as a catalyst. The AgNPs synthesized from leaf extract of Eriobotrya japonica were used in the catalytic degradation of reactive dyes. Several other plants and their extract has been used for AgNPs fabrication, such as Areca catechu , Erigeron bonariensis , Momordica charantia , Euphorbia amygdaloides and aleovera Nanotechnology in food industry : Applications , Future prospects , challenges , And risks

5. Nanotechnology in food industry : Applications , Future prospects , challenges , And risks Applications of Nanotechnology in food industry

6. Applications of Nanotechnology in food industry Food Processing Food processing methods like incorporation ,nutraceuticals, mineral and vitamin fortification, gelation And viscosifying agents, nutrient delivery and nanoencapsulation of flavors use nanomaterials in their contents. Nanoparticles are added to many foods to improve flow properties, colour and stability during processing, or to increase shelf life. For Example: Aluminosilicate materials are commonly used as anticaking agents in granular or powdered processed foods, while Anatase titanium dioxide is a common food whitener and brightener additive, used in confectionery, some cheese and sauces .

7. Applications of Nanotechnology in food industry Food packaging: Numerous applications for Nanomaterials in food packaging have been proposed. Their purpose includes conveying antimicrobial and barrier properties to prevent food spoilage, enhancing film mechanical properties such as emulsification, foaming and water binding capacity, or enhancing other chemical-physical properties of polymers used in food packaging such as thermal stability and crystalline . Nanotechnology-enabled food packaging can generally be divided into three main following categories : i. Improved packaging: Whereby Nanomaterials are mixed into the polymer matrix to improve the gas barrier properties, as well as temperature and humidity resistance of the packaging. Ii. Active packaging: Illustrated by the use of Nanomaterials to interact directly With the food or the environment to allow better protection of the product. For example, silver nanoparticles and silver Coatings can provide anti-microbial properties, with other materials being used as oxygen or UV scavengers. iii. Intelligent/smart packaging: Designed for sensing biochemical or microbial changes in the food. for example detecting specific pathogens developing

8. Applications of Nanotechnology in food industry

9. Applications food packaging

10. Applications of Nanotechnology in food industry Nano-sized additives and nutraceuticals: The potential of nanotechnology in functional food, design of nutritional supplements and nutraceuticals containing nanosized ingredients and additives such as; vitamins, antimicrobials, antioxidants, and preservatives are currently available for enhanced taste, absorption and bioavailability . some nutraceuticals incorporated in the carriers include lycopene, beta-carotenes and phytosterols are used in healthy foods to prevent the accumulation of cholesterol. Nanoencapsulation : The design of nanostructured assemblies for delivery of food additives recently reviewed). nano -sized carrier systems or nanocapsules , in the form of liposomes, micelles, or protein based carriers have been used as nano -food additives, nutritional supplements, mask the undesirable taste, enhance bioavailability, and allow for better dispersion of insoluble additives without need for surfactants or emulsifiers . During nanoencapsulation the food additive substances are enclosed in nanocomposite polymer e.g. octenyl succinic anhydride- - polylysine for controlled release . Anti-cancer activity of curcumin was enhanced by encapsulation in hydrophobically modified starch .

11. Applications of Nanotechnology in food industry Nano encapsulation Examples of nutraceuticals

12. Applications Nanotechnology and food safety Bio Nanosensors The use of nanoparticles to develop nano sensors for detection of food contaminant and pathogens in food system is another potential use of nanotechnology. nanosensors incorporated into the food packaging materials might help in track of any physical, chemical or even biological modification during food processing phase.recently , nanotechnology allowed for the design of nanosensors for identification of foodborne pathogens or toxins . example; immunosensing of staphylococcus sp. enterotoxin b using poly( dimethylsiloxane ) ( pdms ) chips with reinforced, supported, fluid bilayer membranes(r- sbms ) and specific antibodies to the toxin . other pathogenic microorganisms were detected with specific type of immunosorbent assay using universal protein g- liposomalnanovesicles furthermore, nanoparticles have been used as nanosieves to filter out bacteria (03)  

13. Applications Food safety

14. Applications some examples of Nanoparticles used in food industry 1. *Titanium Dioxide (TiO2) nanoparticles*: - Found in: Candy, gum, chocolates, baked goods, and some dairy products - Role: Colorant, whitening agent, and UV protector 2. *Silicon Dioxide (SiO2) nanoparticles*: - Found in: Processed foods, beverages, and some baked goods - Role: Anti-caking agent, texture modifier, 3. *Iron Oxide (Fe2O3) nanoparticles*: - Found in: Food colorings, candies, and some beverages - Role: Colorant and iron supplement 4. *Zinc Oxide ( ZnO ) nanoparticles*: - Found in: Food packaging, some dairy products, and beverages - Role: Antimicrobial agent, UV protector, and texture modifier 5. *Silver (Ag) nanoparticles* - Found in: Food packaging, some beverages, and antimicrobial products - Role: Antimicrobial agent and preservative 6. *Nano-clay particles*: - Found in: Food packaging and some processed foods - Role: Barrier coating, texture modifier, and stabilizer

15. Toxological aspects of Nanoparticles in human

16. Perceptions and future perspectives Nanotechnology in the food industry is perceived as a game-changer, offering enhanced food safety, improved nutrition, increased shelf life, sustainable production, and novel products. Future perspectives include personalized nutrition, smart packaging, food waste reduction, sustainable agriculture, and regulatory frameworks. While nanotechnology holds immense potential, addressing public acceptance, research, and regulatory challenges is crucial for its widespread adoption. As the industry continues to evolve, nanotechnology is expected to play a vital role in shaping the future of food production, processing, and consumption.

17. Concluding Remarks Concluding Remarks Nanoparticles in the food industry offer promising applications, but their toxicity and potential health and environmental impacts require careful consideration. Balancing innovation with safety and regulation is crucial to harness their benefits while minimizing risks. References Int.J.Curr.Microbiol.App.Sci (2015) 4(5): 345-357 E: Ladan Rashidi & Kianoush Khosravi-Darani (2011): International Journal of Environment, Agriculture and Biotechnology (IJEAB) Vol-2, http://dx.doi.org/10.22161/ijeab/2.4.90 Sanders et al., 2012; Valdiglesias et al., 2013; Botelho et al., 2014).