Nanotechnology in the Food Industry

By FEBIT K SAJI

The term ‘nanofood’ describes food that has been cultivated, produced, processed or packaged using nanotechnology techniques or tools, or to which manufactured nano materials have been added.Nano food has, in fact, been part of food processing for centuries, since many food structures naturally exist at the nanoscale.

Purpose

The purpose of nanofood is to improve food safety, enhance nutrition and flavor, and cut costs. Although nanofood is still in its infancy, nanoparticles are now finding application as a carrier of antimicrobial polypeptides required against microbial deterioration of food quality in the food industry. A coating of starch colloids filled with antimicrobial substance, such that if microorganisms grow on the packaged food they will penetrate the starch releasing the antimicrobial agent.

Food Ingredients for Colour, Texture and Flavor

The food industry is beginning to use nanotechnology to develop nanoscale ingredients to improve colour, texture and flavor of food.The nanoparticles TiO2 and SiO2 and amorphous silica are used as food additives. TiO2 is used as a coloring in the powdered sugar coating on doughnuts.

Nutrients and Dietary Supplements

Nanomaterials are used as ingredients and additives (e.g., vitamins, antimicrobials, antioxidants) in nutrients and health supplements for enhanced absorption and bioavailability

Food Production and Packaging

Nanomaterials used for food packaging provide many benefits such as improved mechanical barriers, detection of microbial contamination and potentially enhanced bioavailability of nutrients. This is perhaps the most common application of nanotechnology in food and food-related industries.

Food Storage

The antimicrobial properties of nanomaterials enable them to preserve food during storage and transport. Nanosensors can be used for a variety of applications. Commercial use of nanosensors has been reported to check storage conditions.

Food Nanosensors

Nanomaterials are used as sensors to detect contamination and regulate the food environment. They can detect microbial and other food contaminants. Therefore, they are used as sensors in food production and at packaging plants. They can monitor the condition of food during transport and storage. They can detect nutrient deficiency in edible plants, and dispensers containing nutrients can deliver them to plants when needed. Therefore, nanomaterials can be used as nanosensors and nanotracers with almost unlimited potential by the food industry. and during food transport in refrigerated trucks for temperature control.

Food Safety

Consumers are exposed to nanomaterials by consumption of food and beverages containing these extremely small particles of large reactive surface area of unknown safety. Once absorbed in the gastrointestinal system, they may bioaccumulate in various organs of the body, leading to potentially adverse effects. Thus, application of nanotechnology by the food industry is of public concern. Public acceptance of food and food products containing nanomaterials depends on their perceived safety.

Benefits

The benefits of nanofood include:

Health-promoting additives.

Longer shelf-lives.

New flavour varieties.

Major applications

The current nanotechnology applications in food science provide the detection of food pathogens, through nanosensors that are quick, sensitive and less labor-intensive procedures. However, it is well known that the nanoparticles equipped with new chemical and physical properties that vary from normal macro particles of the same composition may interact with the living systems thereby causing unexpected toxicity.

ɛ-Polylysine, a food-grade polypeptide, can be added to the oil droplets to help protect from oxidation. Polylysine is much smaller than the phytoglycogen octenyl succinate nanoparticles, allowing it to fill in the gaps between phytoglycogen octenyl succinate nanoparticles.

Conclusions

The benefits of nanotechnology use by the food industry are many and expected to grow. This new, rapidly developing technology impacts every aspect of the food system from production to processing, packaging, transportation, shelf life and bio availability. Commercial applications of nanomaterials in the food industry will grow because of their unique and novel properties. Human exposure to nanomaterials will continue to increase. Therefore, the health impact of nanomaterials in food is of prime public concern. The ability to quantify the nanomaterial throughout the food life cycle is critical for manufacturing consistency, safety and potential benefits of the consumer product. Public acceptance of food and food-related products containing nanomaterials will depend on their safety. A uniform international regulatory framework for nanotechnology in food is a must.

By FEBIT K SAJI

CO-EDITOR ,FOOD SAFEETY WEBZINE