Physics
ChemistryBiology Design
Nano
Technology
The word “Nano” comes from the Greek for ‘Dwarf’.
1nm= 10-9 m
Which is 60,000 times smaller than a human hair in diameter. A red blood cell is
about 2,000 to 5,000 nm. DNA is about 2.5nm, protein is 10nm and atom is
0.1nm.

• When we modify materials at their atomic and molecular level, some
very unusual and useful properties are generated. Since the
dimensions of atoms and molecule are in nanometers, this technology
is called nanotechnology.
• The resulting materials are called nanomaterials. Nanomaterials can
be used for wide variety of things, ranging from purification of water
to wrinkle free fabrics to curing cancer.(CeNSE, research news)
• How different atoms can be arranged in a way which decides how
strong or weak it would be?

The formal definition of nanotechnology from the National
Nanotechnology Initiative (NNI) is:
• Nanotechnology is the understanding and control of matter at
dimensions between approximately 1 and 100 nanometers, where
unique phenomena enable novel applications.
• Encompassing nanoscale science, engineering, and technology,
nanotechnology involves imaging, measuring, modeling, and
manipulating matter at this small scale.
• NANOTECHNOLOGY IS VERY, VERY SMALL.
• AT THE NANOSCALE, MATERIALS MAY BEHAVE IN DIFFERENT AND
UNEXPECTED WAYS.
• RESEARCHERS WANT TO HARNESS THESE DIFFERENT AND
UNEXPECTED BEHAVIORS TO MAKE NEW TECHNOLOGIES.

Father of Nanotechnology: Richard Feynman
invented it as an idea in1954. Nobel Prize in Physics in1965
1974: Nario Taniguchi :used the term Nanotechnology
1985: Buckyball discovered
1986: K.Eric Drexler
developed and popularized the concept of Nanotechnology and founded the field of
molecular nanotechnology.

Father of Indian Nanotechnology:
Prof. C.N.R.Rao
• India’s first nanotechnology magazine: Nano Digest
• Efforts to promote research in nanotechnology in India began early in the millenium.
• The “NanoScience and Technology Initiative” started with a funding of Rs. 60
crores .
• In 2007, the government launched a 5 year program called Nano Mission with wider
objectives and larger funding of USD 250 million. The funding spanned multiple
areas like basic research in nanotechnology, human resources development,
infrastructure development and international collaboration.
2013

HISTORY CONTD…
• Multiple institutions like Department on Information
Technology (DoIT), Defence Research and Development
Organisation (DRDO), Council of Scientific and Industrial
Research(CSIR) and Department of Biotechnology (DBT)
provided the funding to researchers, scholars and projects.
• National Centers for Nanofabrication and Nanoelectronics
were started in Indian Institute of Science, Bangalore and
Indian Institute of Technology, Mumbai.
• The efforts have paid off well.
• India published over 23000 papers in nanoscience in the past 5
years.
• In 2013, India ranked third in the number of papers published,
behind only China and USA. There have been 300 patent
applications in the Indian Patent Office in 2013, ten times that
of 2006. Clearly, this points to the success of Nano Mission
initiative.

…
• One of the most attractive and earliest commercial area of Food Nano
Science Research and Development is : Packaging
• In 2008 the profit was $4.13 Billion which increased in 2014 to $7.3
Billion with an annual growth rate of 11.65% (www.innoresearch.net).
• When the nanomolecules are arranged to get desired structure the
surface area increases and this leads to increase in reactivity as
reactivity is a function of surface area. For same reactivity level, less
amount is required.
• Nanotechnology has the potential to impact many aspects of food and
agricultural systems. Food security, disease treatment delivery
methods, new tools for molecular and cellular biology, new materials
for pathogen detection, and protection of the environment are
examples of the important links of nanotechnology to the science and
engineering of agriculture and food systems.

TOP-DOWN APPROACH
• These seek to create smaller devices by using larger ones to direct their assembly.
• Usually top-down approach is used less than bottom-up approach Solid-state silicon
methods.
• They can create features smaller than 100 nm.
• This device transfers energy from nano-thin layers of quantum wells to nanocrystals
above them, causing the nanocrystals to emit visible light.
BOTTOM-UPAPPROACH
• Assembling nano materials atom – by – atom or molecule – by – molecule (self
assembling).
• This approach is much cheaper.
• Things become much larger.
• Examples of molecule self assembly are Watson–Crick base pairing and nano-
lithography.

precipitation

Nanoparticles upgrade food stability, color, and
property of flow.
Initially, deployed for drug delivery but now a days
in the food industry and related fields including
clinical nutrition .
Their efficacy depends on their bioavailability.
Silicate and other nanoparticles are used to limit
oxygen flow in packaging containers (Jones et al.,
2008); moisture leakage is also checked and reduced
hence the food remains fresh for a longer duration.
Certain nanoparticles selectively bind pathogens
thus removing them altogether in the process (Nam
et al., 2003).

Type Characteristics Compounds/Metals/
Substances
Inorganic
Nanomaterials
U.V. Protection, Mechanical
Strength, surface coating,
processing aid
Silver, Iron, alkaline earth metals
Ca, Mg, non metals: Selenium
and silicates,
Titanium oxide, Zinc and copper
oxide
Surface
Functionalized
Nanomaterials
Functionality: Antimicrobial,
antioxidant, or preservative
action, Mechanical strength,
barrier to gases movement
Functionalized nano-clays,
second generation ENMs.
Organic
Nanomaterials
Increased uptake, improved
absorption and bioavailability,
hydrophilic properties
Vitamins, antioxidants, colors,
flavors, and preservatives

https://www.nanowerk.com/how_nanoparticles_are_made.php

Nanoencapsulation is defined as the technology of
packaging nanoparticles of solid, liquid, or gas, also
known as the core or active, within a secondary
material, named as the matrix or shell, to form
nanocapsules.
According to Chaudhry et al., 2008, Ease of handling,
protection against oxidation, improved stability,
increased bioavailability etc are the benefits of
nanoencapsulation.
It entraps odor and any other unwanted component in food
as it delivers the component to the target which helps in
preservation. It can also be utilized for the delivery of
lipophilic health supplements, vitamins and minerals, in
food in the process enhancing the nutrient content of the
food (Dreher, 2004).

Nanoemulsions are colloidal particulate system in the submicron size
range acting as carriers of drug molecules. Their size varies from 10 to
1,000 nm.
The operation is by the release of different flavors with several
stimulants such as heat, pH, ultrasonic waves and many others
(Kumar, 2000).
Lipase readily digests the smaller droplets of nanoemulsions in GIT
(Zarif, 2003).
Nanoemulsions in the form of carbohydrates or proteins have improved
the texture that aids in ice cream uniformity (Hogan et al., 2001).
Nanoemulsions contain antimicrobial agents, which are more efficient on
Gram-positive bacteria, which makes them decontamination purposes
of food packaging articles (Wang et al., 2012).
Nanoemulsions made from tributyl phosphate, soybean or nonionic
surfactants have been used to check microbial growth hence reducing
the extent of food-spoilage. (Sanguansri and Augustin, 2006).

Nanosensors are nanoscale devices that measure physical
quantities and convert those quantities to signals that can be
detected and analyzed.
Nanosensors have a high sensitivity and selectivity to such
changes making them more efficient than the conventional
methods of sensors (Mannino and Scampicchio, 2007).
The gas sensors are made of gold, platinum, and palladium.
Aflatoxin B1 toxin that is found in milk can be detected by the
gold-based nanoparticles (Mao et al., 2006).
In some cases, the packaging is made of DNA and single walled
carbon nanotubes that greatly improves the sensitivity of the
sensors.
In The field of agriculture nanosensors are used to detect the
pesticides on the surface of fruits and vegetables. Some
nanosensors become fit to identify carcinogens in food
materials (Meetoo, 2011).

A combination of nanoparticles with polymers makes the
nanocomposites.
The high versatility of the chemical functionality of
nanocomposites makes them suitable for the development of
high barrier properties (Pandey et al., 2013).
Nanocomposites aid in maintaining the food products fresh for
some amount of time irrespective of the bacterial infestation
of the food product. They minimize carbon dioxide leakages
from carbonated beverages bottles by acting as gas barriers
aiding in their shelf life(Pandey et al., 2013).
Manufacturing industries could use nanocomposites in place of
cans and glass bottles to layer their bottles and save on cost in
the process.
Enzyme immobilization, a type of nanocomposite is widely used
due to its faster rates of transfer and its large surface area. The
enzymes are incorporated into the nano-clays and used for
packaging (Burdo, 2005).

• Nanotubes are self-assembling, organic or inorganic, sheets of atoms
arranged in tubes with single- or multiwalled structures, with large
internal volume, used to control or enhance conductivity in polymers
and are added to anti-static packaging.

Credits: “Excipient nanoemulsions for improving oral bioavailability of bioactives,” by L. Salvia-
Trujillo, O. Martı´n-Belloso, D.J.McClements, 2016, Nanomaterials, 6, p. 17 .
Schematic diagram
showing the delivery of
bioactive components
in food matrix. The
overall oral
bioavailability of
bioactives is governed
by three main factors:
bioaccessibility,
absorption, and
transformation.

http://sitn.hms.harvard.edu/flash/2013/the-potential-of-nanotechnology-for-diabetes
management/

Foreign Companies Indian Companies (Source: NSTI)
Cadbury Schwepes Ad-Nano Technologies Private Limited
Shimoga, Karnataka
Cargill DewDocs Pvt Ltd. Bangalore, Karnataka
DuPont Indian Institute of Science Bangalore
General Mills Nano Research Elements Sarita Vihar, New Delhi
H.J. Heinz Nanorbital Advanced Materials Ahmedabad, Gujarat
Nestle NoPo Nanotechnologies India Private Limited
Bangalore
Pepsico Norinco Private Ltd. Mumbai, Maharashtra
Syngeta Quantum Corp. and Quantum Materials Corp.
Bangalore
Unilever Quantum Materials Private Limited Bangalore,
Craft Saveer MatrixNano Pvt Ltd. Greater Noida, U.P.

• Free Radical formation aggravation
• Nutrient Toxicity
• Unnatural in nature, so the effects can’t be stated
• Transition of nano particles in placenta in pregnant mothers and
effects on breast milk quality
• DNA or Biological changes due to prolong intake of nanoparticles
• Mercury, titanium oxide, metal toxicity or poisoning
• Interaction of nanoparticles with each other and with in the body
• Degradability
• Financial effects or Affordability to general population
• Applicability: As they say….One size doesn’t fit all

Kumar, V., Sharma, N. & Maitra, S.S. In vitro and in vivo toxicity assessment of
nanoparticles. Int Nano Lett 7, 243–256 (2017) doi:10.1007/s40089-017-0221-3

Bonner, Nanoparticles and Lung Disease, Proceedings of the American Thoracic Society, Vol 7
2010, Pg 138-141

References
• https://www.nanowerk.com/how_nanoparticles_are_made.php
• A.F. Hamad et al. / Saudi Journal of Biological Sciences 25 (2018) 27–30
• Chaudhry, Q., Scotter, M., Blackburn, J., Ross, B., Boxall, A., Castle, L., Watkins, R., 2008.
Applications and implications of nanotechnologies for the food sector. Food Addit. Contam. 25 (3),
241–258.
• Dreher, K.L., 2004. Health and environmental impact of nanotechnology: toxicological assessment
of manufactured nanoparticles. Toxicol. Sci. 77 (1), 3–5.
• Kumar, M.N.R., 2000. A review of chitin and chitosan applications. Reactive Funct. Polym. 46 (1),
1–27.
• Zarif, L., 2003. Nanocochleate cylinders for oral & parenteral delivery of drugs. J. Liposome Res.
13 (1), 109–110.
• Wang, Y., Zhang, Q., Zhang, C.L., Li, P., 2012. Characterisation and cooperative antimicrobial
properties of chitosan/nano-ZnO composite nanofibrous membranes. Food Chem. 132 (1), 419–
427.
• Sanguansri, P., Augustin, M.A., 2006. Nanoscale materials development – a food industry
perspective. Trends Food Sci. Technol. 17 (10), 547–556.
• Mannino, S., Scampicchio, M., 2007. Nanotechnology and food quality control. Veterin. Res.
Commun. 31 (1), 149–151.
• Mao, X., Huang, J., Fai Leung, M., Du, Z., Ma, L., Huang, Z., Gu, L., 2006. Novel coreshell
nanoparticles and their application in high-capacity immobilization of enzymes. Appl. Biochem.
Biotechnol. 135 (3), 229–239.
• Meetoo, D.D., 2011. Nanotechnology and the food sector: from the farm to the table. Emirates J.
Food Agric. 23 (5), 387–407.

References
• Pandey, S., Zaidib, M.G.H., Gururani, S.K., 2013. Recent developments in claypolymer nano
composites. Sci. J. Rev. 2 (11), 296–328.
• Burdo, O.G., 2005. Nanoscale effects in food-production technologies. J. Eng. Phys.
Thermophys. 78 (1), 90–96.
• Hogan, S.A., McNamee, B.F., O’Riordan, E.D., O’Sullivan, M., 2001. Microencapsulating
properties of sodium caseinate. J. Agric. Food Chem. 49 (4), 1934–1938.
• www.innoresearch.net
• Salvia-Trujillo L, Martı´n-Belloso O, McClements DJ.Excipient nanoemulsions for
improving oral bioavailability of bioactives. Nanomaterials 2016;6:17.
• GuhanNath S, Sam Aaron I, A. Allwyn Sundar Raj, T.V.Ranganathan Recent Innovations in
Nanotechnology in Food Processing and its Various Applications –A Review Int. J. Pharm.
Sci. Rev. Res., 29(2), November – December 2014; Article No. 22, Pages: 116-124 ISSN
0976 – 044X
• BOOK Shefali. Gangwar, Rahul. Devi, Mona. Chhabra, Priya. B, Prasad.,2016/03/06 Role of
Nano Science in Development of India
• YunWangTimothy Vduncan, Nanoscale sensors for assuring the safety of food products
https://doi.org/10.1016/j.copbio.2016.10.005
• NSTI, Nano Science and Technology Institute, Austin, Texas https://www.nsti.org/

References
• Han C, Li H (2010) Visual detection of melamine in infant formula at 0.1 ppm level
based on silver nanoparticles. Analyst 135:583–588. doi: 10.1039/b923424a
• Ivanov P, Llobet E, Vilanova X, Brezmes J, Hubalek J, Correig X (2004)
Development of high sensitivity ethanol gas sensors based on Pt-doped
SnO2 surfaces. Sens Actuators B-Chem 99:201–206. doi: 10.1016/j.snb.2003.11.012
• https://www.newswire.com/news/food-industry-intelligent-packaging-paves-the-
way-for-better-business-20322627
• Bonner J.C., Nanoparticles and Lung Disease, Proc Am Thorac Soc Vol 7. pp 138–
141, 2010 DOI: 10.1513/pats.200907-061RM Internet address: www.atsjournals.org
• Kumar, V., Sharma, N. & Maitra, S.S. In vitro and in vivo toxicity assessment of
nanoparticles. Int Nano Lett 7, 243–256 (2017) doi:10.1007/s40089-017-0221-3