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in Food Packaging

Preeti Birwal M.Tech (FPEM)

Introduction

Application in food processing

Application in food packaging

Companies

Nanotechnology in India

Conclusion

References

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Contents

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NNI defines nanotechnology as “The understanding and control of matter atdimensions 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.

Introduction

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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

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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.

Why nanotechnology?

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Surface area of 100 g of lead:

Conventional particle size (2.6 cm diameter) = 0.002 m2

50 nm particle size = 1,000 m2

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Nanotechnology in Food Industries

ENCAPSULATION & DELIVERY SYSTEM

NANOSTRUCTURED MATERIAL

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Nanocomposites/barrier packaging

Active packagingIntelligent/smart packagingBiodegradable and Edible packaging

Application in food packaging

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Functions Provides barrier properties• Oxygen

• Light• Moisture• UV rays Provides excellent mechanical properties• Strength • Elasticity • Durability Thermal stability Flammability reduction Lighter in weight

Nanocomposite Packaging

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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

POLYMER NANOCLAY NANOCOMPOSITE

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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

Nanocomposites

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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

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Solution methodin-situ/interlamellar polymerisation

Preparation

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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.

Active packaging

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Functions Oxygen scavenging

Water vapour removal

Ethylene removal

Ethanol release

Self healing composites

Temperature regulator

Antimicrobial nanocomposites

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Nanotechnology in active

packagingOxygen 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

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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.

Punctured

Healed

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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.

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Antimicrobial composites Control the growth of pathogenic and spoilage

microorganisms. Act as: 1. Growth inhibitor 2. Killing agent

Source:-Nanotechnology in Food Industries: An Opportunities

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Ag-nanoparticlesHaving 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

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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.

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ZnO2; antimicrobial agent

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Monitors the condition of packaged food or the environment surrounding the food

Hello

Intelligent/smart packaging

I m original

I do harm

It’s me

I do not

harm

I m fresh

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SensorsOxygen sensorTime-Temperature sensorGases sensorEthyleneRipeness sensor

Biosensor

Leakage Indicator

RFID

Functions

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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

Sensors: Respond to food environment changes.

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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.

Time- Temperature sensors

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Ripeness sensor:

React with aromas released by fruit as it ripens

http://www.ripesense.com/ripesense_why.html

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Leakage indicators:

Dye changes color in presence of air. ( TiO2 nanoparticles are used)

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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

Radio Frequency Identification(RFID)

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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.

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ShortcomingPoor mechanical propertiesLow thermal stabilityRelative humidity dependancyPermeable to water

Biogradable/Edible packaging

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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

Biodegradable nanocomposites

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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

Edible films

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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

Manufacturers and Brands

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

Companies involved

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Have great potentialInnovation getting strengthened because of

young countryMassive requirement for crops,

fruits,processing, storage, packaging.

Nanotechnology in India

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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

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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

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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)

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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

Conculsion

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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.

References

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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.

 

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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.

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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.

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Thank you

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QUESTION???