Nanobiotech News
Applications of Nanotechnology in Food Packaging
Crystal Lin Sayan Samanta Jason Lee 16 May 2012
Small changes that are making great strides in alleviating environmental issues.
Overview Introduction
EPA & Food Industry
Environmental
Concerns
Nano
Sensors Nano Composites
Ag, Clay, Chitosan
Ethical
Concerns Conclusion Jumpthecurve.net
Environmental Protection Agency
www.epa.gov
Food Safety
Food waste Methane production from rotting food Carbon footprint of consumers in the US
NP in food packaging Increase
Less waste
Stronger
packaging
Better for transport
Reduce
shelf life
raw materials for packaging
Economic and manufacturing considerations
Clay nanocomposites Montmorillonite
(Si, Al composite from
volcanic ash) Plate-like structure, cationic Increases mechanical strength Can be incorporated into plastics Material
Tensile Strength (MPa)
Young’s Modulus (MPa)
Nylon 6
75
3140
Nylon 6 + 5% MMT
80
4200 Sigma-Aldrich
Clay nanocomposites Diffusion
can lead to spoilage
Water vapor, other gases
Lower
rate of diffusion by forcing a tortuous
path
Duncan, 2011.
Metal nanoparticles Ag,
Fe, TiO2, Cu
Antimicrobial
properties MIT TR Chinese
Compatible Prevent Can
with nanoclays or plastics
water/gas diffusion
be gas “scavengers” Amazon
Ag and TiO2 NP in plastic bags ď‚› Study
on jujube fruit in NP-composite plastic bags (Li, 2008)
ď‚› Measuring
spoilage in ambient room conditions (12-26oC) over 12 days
Nipa Hut Gardens
Ag and TiO2 NP in plastic bags Bag Type
Relative Humidity (g/ [m2 . day])
O2 Transmission Rate (cm3/
Longitudinal Strength (MPa)
[m2 . day . 0.1MPa])
No NP
2.85
12.83
32.35
NP
2.05
12.56
40.16
∆ = - 28%
∆ = - 2.1%
∆ = + 24.1%
Ag and TiO2 NP in plastic bags Firmness
Weight loss
Ag and TiO2 NP in plastic bags % Fruit Decay
Ethylene gas content
Biodegradable films with NP Chitosan
NP in a cellulose-based film (de Moura, 2010)
Water
solubility and permeation
Thermal
stability
Mechanical Edible?
strength
Biodegradable films with NP
Results of Carboxymethylcellulose (CMC) using chitosan NP
Particle Size (nm)
Tensile Strength after 2 days (MPa)
Tensile Strength after 8 months (MPa)
Temp. of Water Deformation Solubility (%) (oC)
None
5 ± 0.70
5 ± 0.82
239 ± 2.1
100 ± 1.0
59
19 ± 1.14
18 ± 1.08
250 ± 2.1
96.0 ± 1.2
82
28 ± 1.42
25 ± 1.81
253 ± 2.4
96.5 ± 1.2
110
32 ± 1.20
31 ± 1.10
261 ± 1.8
92.2 ± 1.5
110 vs. None
∆ = + 640%
∆ = + 620%
∆ = + 9.2%
∆ = - 7.8%
Biodegradable films with NP Particle Size (nm)
Water Vapor Permeability (g mm K-1 Pa-1 h-1 m-2)
None
1.12 ± 0.07
59
0.95 ± 0.03
82
0.90 ± 0.05
110
0.65 ± 0.04
110 vs. None
∆ = -42%
Nanosensors Reasons to use: ď‚›Nanosensors are able to respond to environmental changes (e.g., temperature or humidity in storage rooms, levels of oxygen exposure) ď‚›To detect pathogens, spoilage, chemical contaminants, or product tampering, or to track ingredients or products through the processing chain for more efficient delivery
Nanosensors (cont.) Some advantages: Rapid
and high-throughput detection
Simplicity
and cost effectiveness
Reduced
power requirements and easier
recycling
Detecting Small Organic Molecules (a) Colorimetric detection of melamine in solution using gold nanoparticles “conjugated to a cyanuric acid derivative� (b) Examples of color change detection with real milk samples
Gas Detection Photographs of O2 sensors which utilize UVactivated TiO2 nanoparticles and methylene blue indicator dye, one placed inside of a food package flushed with CO2 and one placed outside.
Detecting Microorganisms Most convenient biological detection methods are based on immunological assays which take advantage of selective anti-bodyantigen interaction
ď‚›Nanotech
Version: Immunomagnetic separation (image)
Ethical Concerns Toxicology Consumer
Knowledge
Regulation
Conclusion Benefits Need
& Risks
Regulation
Inform
Consumers
Food Packaging
Nanotechnology solutions implemented in food packaging Reduce pre-consumer food waste by detecting spoilage from farm to store transportation Smart sensors - RFID – radio frequency identification tags. Identifying changes in temperature, moisture, color, smell, etc. Carbon nanotubes small enough to trap and measure single proteins or individual small molecules “You can’t manage what you can’t measure.” Quantity control of spoilage and freshness in mass quantities. NanoBioluminescence Detection spray to easily detect Salmonella and E. coli Increase shelf-life and reduce carbon foot print and spoilage Nanoclay particles in plastic bottles – increase shelf-life of soda/beer, reduce waste from expired foods. Increase thermal, mechanical, microbial, and chemical barriers. “Hybrid system” packaging film enriched with silicate nanoparticles to control oxygen and moisture transport in and out of products Antimicrobial barriers – extend shelf-life by controlling microbial growth on packaging and in food items. (Nano silver, magnesium oxide, and zinc oxide) Bio-degradable alternative resources Biopolymers like Chitosan nanoparticles in biodegradable plastics – reduce excess plastic in packaging, encourage portion control and reduce food waste
References (by slide)
[1] T. V. Duncan, "Applications of nanotechnology in food packaging and food safety: Barrier materials, antimicrobials and sensors," Journal of Colloid and Interface Science, vol. 363, no. 1, pp. 1-24, Nov. 2011. [Online]. Available: http://dx.doi.org/10.1016/j.jcis.2011.07.017 [2] http://www.spellboundinc.com/userfiles/Image/Food_Safety_-_smart_tomato.jpg [14] http://woffohm.prblogs.org/files/2007/03/ethics-real-fork-in-road.jpg [15] http://2.bp.blogspot.com/-rUEy2qcCMVA/TdLflECVtmI/AAAAAAAAAC8/vxNpAxLBp3g/ s1600/goodnevil.jpg A. H.
Matin, E. Goddard, F. Vandermoere, S. Blanchemanche, A. Bieberstein, S. Marette, and J. Roosen, "Do environmental attitudes and food technology neophobia affect perceptions of the benefits of nanotechnology?" International Journal of Consumer Studies, vol. 36, no. 2, pp. 149-157, 2012. [Online]. Available: http://dx.doi.org/10.1111/j.1470-6431.2011.01090.x J. W. Card, T. S. Jonaitis, S. Tafazoli, and B. A. Magnuson, "An appraisal of the published literature on the safety and toxicity of food-related nanomaterials," Critical Reviews in Toxicology, vol. 41, no. 1, pp. 20-49, Nov. 2010. [Online]. Available: http://dx.doi.org/10.3109/10408444.2010.524636 E. L. Bradley, L. Castle, and Q. Chaudhry, "Applications of nanomaterials in food packaging with a consideration of opportunities for developing countries," Trends in Food Science & Technology, vol. 22, no. 11, pp. 604-610, Nov. 2011. [Online]. Available: http://dx.doi.org/10.1016/j.tifs.2011.01.002