Nanotechnology and its application in postharvest technology by l. jeebit singh
- 1. NANOTECHNOLOGY – ITS APPLICATION IN POST HARVEST TECHNOLOGY Leishangthem Jeebit Singh UHS10PGM092 PG Centre, Bangalore, UHS 03/03/2011
- 2. INTRODUCTION “Nano” (Greek word) = “dwarf”. “Nano” means 10-9 or one billionth of something. Nanomaterial are the material with one, two or three dimensions in the range 1-100 nm
- 3. DEFINITION • The term ‘nanotechnology’ is the art and science of manipulating matter at the nanoscale”. Nanotechnology is research and technology at the atomic, molecular or macromolecular levels using a length of scale approximately 1 to 100 Nanometres, in any direction; the creation and use of structures, devices and systems that have novel properties and functions because of their small size; and the ability to control and manipulate matter on an atomic scale. -US Environmental Protection Agency (EPA).
- 4. A nanometer is… – one billionth of a meter How Small Is Nanoscale? Strand DNA Sample = 2 nm A virus = 100nm Atom = 1nm wide Human hair = 80,000 nm wide
- 5. TIME LINE OF NANOTECHNOLOGY • 1959 Feynman 1st describe molecular machines building with atomic precision. ‘There’s Plenty of Room at the Bottom’. • 1974 Taniguchi uses term "nano-technology" in paper. • 1997 First company on nanotechnolgy founded: Zyvex • Presently : finding its application in nearly all the branch of technology.
- 6. NANOTECHNOLOGY GROWTH Table 1. Estimated government nanotechnology R&D expenditures during 1997–2003 (in U.S.$ millions/year). • Report expected that 1 trillion USD expenditure in 2011. (nanoforum.org)
- 7. GROWTH OF NANOFOOD MARKET Fig. 1 Estimated growth of nanofood market
- 8. NANOTECHNOLOGY IN INDIA • Nano Science and Technology Initiative (NSTI) • Nano Science and Technology Mission (Nano Mission) program • Expenditure on nanotechnology :US$ 87m (2009). • Among agricultural research: IARI, TNAU and PAU (22.6 million USD in 2006).
- 9. WHAT MAKES NANOMATERIAL DIFFERENT? • Reduction in size at nanoscale results in novel properties – Compactness – Preciseness – Chemical reactivity • More surface area – Exhibit very different • Electrical, • Physical (Strength, flexibilty) • Optical (transparency, colour) • Magnetic properties
- 10. Example of changes at Nanoscale: • In bulk form, zinc and titanium dioxide is white and opaque, in nano form it is transparent • Enhanced antimicrobial property of silver particle. • Gold changes its colour at different nano scale.
- 11. Drug delivery Imaging Phramaceuticals Therapy etc. Fuel cell catalyst Dye sensitized cell Paint on cell Li-ion electrodes etc. Pollution monitoring Scavengers Waste treatment etc High power magnet Quantum computers HD storage E- circuits etc. Industrial catalyst Super plastics Nano-inks Nano conductors etc. Self cleaning textile Electric textile Heat retention UV blocking etc. Nutraceuticals Fungicides Processing catalyst Packaging etc. APPLICATIO N
- 13. APPLICATION IN AGRICULTURE • Nanocapsule – Pesticides, fertilizers & other agrochemicals – Vaccines • Delivery of growth hormone in controlled fashion • Nanosensor for – Monitoring soil condition and crop growth – Detection of animal and plant pathogens – Nanochips for identity preservation and tracking • Nanoparticles to deliver DNA to plants (targeted genetic engineering) • Determination of enzyme –substrate interaction.
- 14. Application of Nanotechnology in the Post Harvest Management: • Packaging and Food Safety • Food processing – Food additives – Nano encapsulation • Nano sensor instrument • Quality control and testing • Novel foods.
- 15. NANOFOOD Food which has been Cultivated, Produced, Processed or Packaged using nanotechnology techniques or tools, Or, to which manufactured nanomaterials have been added Like --nanoparticles (iron or zinc) and nano capsules.
- 16. IN PACKAGING AREAS 1. Improving packaging properties: – Flexibility, gas barrier, transparency, heat resistance, moisture barrier 1. Antimicrobial packaging and oxygen scavenging packaging 2. Intelligent packaging – Smart packaging, interactive packaging, e-tongue and e-nose incorporated package etc. 1. Biodegradable packaging
- 17. IMPROVING PACKAGING PROPERTIES • Gas barrier (O2, CO2, H2O, Volatiles) – Plastic polymers with nanoclay – Polyamide and nanosilicate. • Flexibility – Nanoclays – Polymeric resin – Nano oxides • UV protection – Nanotitanium dioxide • Mechanical strength – Nanotitanium nitride – Carbon nanotubules • Surface coating – Nanosilica
- 18. NANOCOMPOSITES FOR FOOD PACKAGING APPLICATIONS optimal interaction between clay and polymer Fig2 . Different methods of developing nanocomposite. Henriette et.al,09.
- 19. MECHANISM • Silica : due to strong interactions between nSiO2 and the polymer matrix via covalent bonding. • Clay layers: constitute a barrier to gases and water, forcing them to follow a tortuous path.
- 20. Table 2- Physical properties of mango puree edible films with different concentrations of cellulose nanofibers reinforcements. Cellulose nanofibers (g/100g) dw Tensile strength (MPa) Water vapour permeablilty (g.mm/kPa.h.m2 ) 0 (4.09 ± 0.12)e (2.66 ± 0.06)a 1 (4.24 ± 0.25)de (2.40 ± 0.19)ab 2 (4.42 ± 0.14)de (2.17 ± 0.08)bc 5 (4.58 ± 0.21)cd (2.16 ± 0.05)bc 10 (4.19 ± 0.13)c (2.03 ± 0.11)c 18 (5.54 ± 0.07)b (1.90 ± 0.06)cd 36 (8.76 ± 0.11)a (1.67 ± 0.11)d Henriette et. al., 2009 (Means in same column with different letters are significantly different at P < 0.05).
- 21. ANTIMICROBIAL PROPERTIES • By incorporation of – Nanosilver – Chitosan based Ag ion. – Starch coated with antimicrobial substances. – Carbon nanotubules (against E. coli). – ZnO nanoparticles.
- 22. MECHANISM FOR ANTIMICROBIAL ACTION • Silver nanoparticle release Ag+ ions – largely increasing permeability, – damaging DNA. • Nanoparticulate Chitosan: (+ve charge) – increases membrane permeability and – leakage of intracellular material. • Zinc oxide nanoparticle: – Reactive oxygen species.
- 23. Fig. 3. Exploded view of a typical antimicrobial coating nanopackaging film. Microorganisms hydrolyses starch based particles causing release of the antimicrobial lysozyme resulting in inhibitors of microbial growth Buonocore et al., 2005.
- 24. Fig. 4. Effect of different nano based packaging material on growth of Lactobacillus plantarum on orange juice at 56 days of storage at 4ᵒC. (Emamifar et. al., 2011)P105 = (95% nano TiO2 + 5% nano-Ag)
- 25. Fig. 5: Effect of packaging containing nanoparticles on the population of L. plantarum during 112 days of storage at 4ᵒC (Emamifar et. al., 2010)P105 = (95% nano TiO2 + 5% nano-Ag)
- 26. Fig. 6: Growth of lactic acid bacteria plotted against storage time for fresh fruit salad coated with nanoparticle Control 10 mg of Ag-MMT, 15 mg of Ag-MMT 20 mg of Ag-MMT. (Costa et. al., 2011)Vertical bars indicate standard deviations.
- 27. Fig. 7 Growth of mesophilic bacteria plotted as a function of storage time for fresh fruit salad. Control 10 mg of Ag-MMT, 15 mg of Ag-MMT 20 mg of Ag-MMT. (Costa et. al., 2011) Vertical bars indicate standard deviations.
- 28. Fig. 8 Total mesophillic aerobic counts recorded in fresh-cut “Piel de Sapo” melon pieces during 10 days shelf-life at 4 °C in the presence 1% silver nanoparticles. Each value is the mean of three replicates and vertical bars indicate standard deviations. (Fernández et.al.,2010)
- 29. Fig. 9 Psychotropic microorganisms counts recorded in fresh- cut “Piel de Sapo” melon pieces during 10 days shelf-life at 4°C in the presence silver nanoparticles. Each value is the mean of three replicates and vertical bars indicate standard deviations. (Fernández et.al.,2010)
- 30. O2 SCAVENGING PACKAGING • The incorporation of O2 scavengers into food package can maintain very low O2 levels. • Obtained by adding titanium nanoparticles to different polymers. • O2 scavenging by photocatalytic mechanism.
- 31. INTERACTIVE/SMART/INTELLIGENT FOOD PACKAGING • Identify problems on its own. • If possible, solves or indicate it. • Interact with consumers to ‘personalise’ food, changing colour, flavour or nutrients on demand. • Sense allergic to a food’s ingredients and block the offending ingredient.
- 32. ADVANTAGES OF SMART PACKAGING • Extend food shelf life. • Envelope foods, preventing gas and moisture exchange. • Detects food spoilage and release nano-anti- microbes. • Nano-sensors also act as electronic barcodes.
- 33. Nano-sensors detect if packaging • Has been opened or tampered • Spoiled
- 34. Intelligent MAP • Respond to environmental conditions change in moisture, gaseous composition and temperature.
- 35. Fig. 10: Effects of nanocomposite based packaging on organoleptic characteristics of kiwifruit at 4 °C storage. ◊ - Normal packaging; ▲- Polyethylene(70%) blended with nanoparticle (30%) {35% of nano-silver, 40% of nano-TiO2 and 25% of montmorillonite} Hu et. al., 2011
- 36. Fig. 11: Effects of nanocomposite-based packaging on ascorbic acid and total phenols of kiwifruit during 4 °C storage ◊ - Normal packaging; ▲- Polyethylene(70%) blended with nanoparticle (30%) {35% of nano-silver, 40% of nano-TiO2 and 25% of montmorillonite} Hu et. al., 2011
- 37. Fig. 12: Effects of nanocomposite-based packaging on reducing sugar and titratable acidity of kiwifruit during 4 °C storage ◊ - Normal packaging; ▲- Polyethylene(70%) blended with nanoparticle (30%) {35% of nano-silver, 40% of nano-TiO2 and 25% of montmorillonite} Hu et. al., 2011
- 38. Table. 3: Effect on nano composite packaging on ascorbic acid, NEB and colour of orange juice during storage. Storage (days) Film type Ascorbic acid (mg/100g) NEB ( OD at 420nm Colour difference (∆E) 0 85.67a 0.15 h 0.00j 28 LDPE Pure 81.23c 0.24e 5.56 g LDPE + 1.5% P105 79.87d 0.24de 6.66d LDPE + 5% % P105 74.37 h 0.27b 6.53de LDPE + 0.25% nano-ZnO 80.50 cd 0.23ef 6.00f LDPE + 1% nano-ZnO 78.80e 0.25c 5.90f 56 LDPE Pure 78.40ef 0.24de 7.41c LDPE + 1.5% P105 77.73f 0.25c 7.61b LDPE + 5% % P105 63.90i 0.28a 7.99a LDPE + 0.25% nano-ZnO 78.33ef 0.24d 7.48bc LDPE + 1% nano-ZnO 76.67 g 0.25c 8.06a (Emamifar et. al., 2010)P105 = (95% nanoTiO2 + 5% nano-Ag)
- 39. Fig. 13: Effect on nano composite packaging on sensorial quality of orange juice after 28 days of storage. (Emamifar et. al., 2010) P105 = (95% nano TiO2 + 5% nano-Ag)
- 40. BIODEGRADABLE PACKAGE • Package that can be decomposed into CO2 and H2O by the action of naturally occurring microorganism. • Nano-additive derived from biomaterials sourced from plants. • Bionanocomposites: – Chitosan, cellulose, collagen and zein.
- 42. FOOD PROCESSING: • Food additives • Encapsulation • Fortification • Probiotics
- 43. FOOD ADDITIVES • Achieved by : – By nano-emulsion, – Surfactant micelles, – Emulsion bilayer, – Reverse micelles. • Common nanoparticles. – SiO2, TiO2, MgO, Nano calcium salt, nano-magnesium salt, nano-iron , synthetic nano lycopene.
- 44. Advantages of nano food additives –Ease of handling, –Enhanced stability, –Protection against oxidation, –Retention of volatile ingredients, –Moisture-triggered controlled release, –pH-triggered controlled release, –Enhanced bioavailability and efficacy
- 45. MECHANISM FOOD ADDITIVES • Easy dispersion of water insoluble additives (no need for emulsifier). • Minute micelles (nanocapsules) acts as carriers. –essential oils, flavor, antioxidant, vitamins, co – enzymes, minerals and phytochemicals
- 46. NANOENCAPSULATION • A technology of packaging solids, liquids or gaseous materials in miniature, sealed capsules that can release their contents at controlled rates under specific conditions
- 47. NANOENCAPSULATION • Nano-encapsulation offers benefits better than, those of microencapsulation, – Preserves the ingredients and additives during processing and storage, – masking unpleasant tastes and flavours, – controlling the release of additives, – better dispersion of water-insoluble food ingredients and additives, – improved uptake of the encapsulated nutrients and supplements • Works like a “Trojan Horse”
- 49. BASES FOR ENCAPSULATION MECHANISM • Lipid based for antioxidant • Soy lechitin based by nanodispersion for – Fat solubles vit, flavour, nutraceuticals • Liposomes based. • Hydrophobically modified starch based. – Bioactive compounds
- 50. Fig. 15 Inactivation curve of L. delbrueckii suspended in orange juice treated with terpenes nanoemulsion at 32ᵒC Control juice Juice with 1g/L terpenes nanoemulsion 5g/L terpenes nanoemulsion 10 g/L terpenes nanoemulsion Days Donsì et. al., 2011
- 51. Fig. 16. Inactivation curve of L. delbrueckii suspended in pear juice treated with terpenes nanoemulsion at 32ᵒC Control juice Juice with 1g/L terpenes nanoemulsion 5g/L terpenes nanoemulsion 10 g/L terpenes nanoemulsion Donsì et. al., 2011
- 52. Fig. 17: Variation over time of the global color difference of orange juice with terpenes nanoemulsion at 32ᵒC Control juice Juice with 1g/L terpenes nanoemulsion 5g/L terpenes nanoemulsion 10 g/L terpenes nanoemulsion Days Donsì et. al., 2011
- 53. Fig. 18: Variation over time of the global color difference of pear juice with terpenes nanoemulsion at 32ᵒC Control juice Juice with 1g/L terpenes nanoemulsion 5g/L terpenes nanoemulsion 10 g/L terpenes nanoemulsion Donsì et. al., 2011
- 54. FOOD FORTIFICATION Fortify processed food with nano-encapsulated nutrients, Improves: Increases nutrient content Fibre -content, Appearance and taste, Fortifying nanoparticles of lycopene in tomato juice, pasta sauce, and jam (Auweter et. al., 1999).
- 55. PROBIOTICS • Live mixtures of bacterial species and can be incorporated in foods • Probiotic bacterial preparations could be delivered to certain parts of the gastro-intestinal tract where they interact with specific receptors. • Acts as de novo vaccines.
- 56. NANO SENSOR • Can detect toxins and pathogens in foodstuffs in • the lab, in the farm, during processing, storage or the shelf • Advantages: (a) reduced unit costs (b) working with sample volumes in the range of nanoliters (c) shorter analysis times (d) multi-analyte analysis (e) safer and environmentally friendly devices
- 57. NANOSENSOR INSTRUMENT • Analytical instrument for – Oxygen, ethylene, xanthin, cyanide, polyphenols – Pesticide residue in fruits and vegetables • Paraxon, parathion, amitrole – Microbial contamination • Microbes: E. coli, salmonella, vibrio • Toxins : aflatoxin, mycotoxin – Quality (e-nose, e–tongue ) • Vinegar, Prion protein, aflatoxin, • F/V odour (pear, stawberry), • Lab on chip.
- 58. GENERAL ANALYSIS • O2 indicator (TiO2 nano composite) • Ethylene (Tungsten oxide- tin oxide nano) • Cyanide (Ag - NP) • Xanthin & hypoxanthin (Nanocrystal gold- carbon paste electrode) • Polyphenols (Au nanoparticle modified glassy carbon electrodes)
- 59. PESTICIDES RESIDUE ANALYSIS • Paraxon (Organophosphorous) – chitosan based liposome • Parathion – ZrO2/Au • Amitrole (herbicide) - ZnO
- 60. ASSAY USING GOLD NANOPARTICLES (Mayra et.al, 2009) Fig. 19: Competitive assay for organophosphorus pesticides using gold nanoparticles
- 61. MICROBIAL NANO SENSOR • Sensor for – Listeria monocytogenes – Bacillus cereus – Mycotoxins – E. coli – Salmonella infantis
- 62. MECHANISM FOR MICROBIAL DETECTION • Antibody –Nanoparticle complex –Fluorescent & detection –Conjugation with magnetic nanoparticles. • Protein binds with nanoparticle having flurosecent property
- 64. NANOBASED IMMUNOASSAY FOR AFLATOXIN
- 65. Major food and agriculture companies engaged in nanotechnology R&D • Altria (Kraft Foods) • Associated British Foods • BASF • Bayer • Cadbury Schweppes • Campbell Soup • DuPont Food Industry Solutions • General Mills • Krafte • Glaxo-SmithKline • Goodman Fielder • Group Danone • John Lust Group Plc • Nestlé • Nichirei • Nippon Suisan Kaisha • PepsiCo • Unilever • United
- 66. Table 4 :Commercial products in market (Packaging) Product name Manufacturer Nano content Claim Durethan KU 2- 2601 Bayer Silica in a polymer- based nanocomposite Prevent the penetration of oxygen Nanoplastic wrap SongSing nanotechnology Nano zinc Antibacterial, anti-uv, temperature resistant Cadbury Schweppes Plantic Technologies Thermoformed Plantic® R1 trays Biodegradable after use Mark and spencer Plantic Technologies Plantic Plastics Biodegradable after use DuPont™ Light Stabilizer 210 DuPont Nano titanium dioxide U.V.-protected plastic food packaging Nano Silver Food Storage Containers Nano Silver Wholesale Ltd. Nano Silver Antimicrobial food containers
- 67. Table 5: Commercial products available in market (food and beverages) Product name Manufacturer Nano content Claim NanoTea Shenzen Become Industry & Trading Co. Nanoparticles Se enriched. Fortified fruit juice High Vive.com 300nm iron (SunActiveFe) “Daily Vitamin Boost” Fortified fruit juice Jamba Juice Hawaii 300nm iron (SunActive Fe) 22 essential vitamins and minerals. Oat Vanilla Nutritional Drink Mix Toddler Health 300nm iron (SunActive Fe) Balanced nutritional drink for children from 13 months to 5 years.
- 68. Table 6: Commercial products available in market (food additives) Product name Manufacturer Nano content Claim Solu™ E 200 BASF Vitamin E nano- solution using NovaSol Solubilsates of fat-soluble vitamins Synthetic lycopene BASF LycoVit 10% (< 200nm synthetic lycopene) Nano-self assemble structured liquids (NSSL) Nutralease Nano micelles for encapsulation of nutraceuticals Improved bioavailability for nutraceuticals NanoCoQ10® Pharmanex Nano coQ10 Nano technology to deliver highly bioavailable coenzyme Q10 AquaNova NovaSol Aquanova Product micelle (capsule) An optimum carrier system of hydrophobic substances.
- 69. WHY NANOPARTICLES POSE NEW RISKS • Chemically reactive than larger particles • Greater access to our bodies than larger particles • Greater bioavailability and greater bioactivity may introduce new toxicity risks • Compromise our immune system response • Easily dispersible in environment.
- 70. REGULATION • Nano food products are already in market. • The need for a stringent nano regulation is felt. • Formulation of regulations under the process. • But there are still no laws.
- 71. Conclusion • Incorporation of Ag ions, TiO2 and ZnO has been successfully carried out for their antimicrobial property in packaging. • Nano clay and monmorollite are usually used as based for packaging. • Encapsulation with terpene oil was also successful for quality improvement. • Commercial food and beverages products based on nano Fe, nano Se and nanoencapsulation are already in market.
- 72. THE NEXT BIG THING IS REALLY SMALL. Thank YouThank You.
Editor's Notes
- #31: O2 responsible for various metabbolic activity