Engr103 Presentation

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