Nanotechnology has potential applications in food processing, packaging, and preservation. It involves manipulating matter at the nanoscale from 1 to 100 nm. In food processing, nanotechnology can be used for nanoencapsulation of flavors, nutrients, and other compounds. This allows for targeted delivery and helps increase shelf life. Nanotechnology also aids in food packaging through use of nano-sensors, nano-composites, and nanoparticles which can monitor food quality, act as barriers to gases, and improve mechanical properties respectively. Overall, nanotechnology at the micro-level helps revolutionize food systems from production to consumption.
2. Nanotechnology in Food Technology
Presented By
Prof. P. A. Yadav
Assistant Professor in Department of PFE
Dr. UPCAET Jalgoan
3. Contents
• Basics of Nanotechnology
1
• Application of Nanotechnology
in Food Processing
2
• Nanotechnology in Food
Packaging
3
4. Basics of Nanotechnology
Magical spell have the ability to turn everything touched into gold, in real
time scenario one such spell is “Nanotechnology” which has the mysterical
power to revolutionize every field touched by it. Nanotechnology is now
invading the food industry and establishing great potential.
5. Basics of Nanotechnology
• Nanotechnology is the study of manipulation
of matter in atomic and molecular scale.
1. Solar Cell
2. Nano tubes
3. Multi-wall carbon nano tubes.
4. Functionalized contents (Encapsulations)
5. Resin and polymer master batches. etc
6. Basics Nanotechnology
• The word “nano” in layman terminology refers to
something small, tiny, and atomic in nature .
• The application of such an idea, incorporated with
science, leads to the field of “nanoscience.”
“Nanotechnology” or “nanoscience,” today, has
become the call of the century.
• It finds its use in each and every field of science and
technology.
7.
8. • It is also explained as the control of matter on an atomic
and molecular scale with at least one characteristic
dimension measured in nanometer.
• It ranges from 1to 100 nm in scale, it extends its potential
from mechanics to medicine and able to create new devices
and techniques.
• They are classified according to their characteristics, size
and structures. Nanomaterials is a field that takes a
materials science approach to nanotechnology.
9. • Food nanotechnology has its history from
Pasteurization process introduced by Pasteur to
kill the spoilage bacteria (1000 nanometers),
made the first step of revolution in food
processing and improvement in quality of
foods.
10. • Further, the invention of carbon nanotubes
“buckyball fullerene” which is 1nm in size
served as the cutting edge discovery to the
world of innovation and led to the era of
nanoscience
11. • Later, Watson and Crick’s model
of DNA structure which is about
2.5nm opened the gateway of
applications in biotechnology,
biomedical, agricultural and
production processes.
12. • Nano sized self assembled structural lipids serves
as a liquid carrier of healthy components that are
insoluble in water and fats called as nanodrops.
• They are used to inhibit transportation of
cholesterol from the digestive system into the
bloodstream
13. Why Nano Technolohy in Food Processing
• The benefits of nanotechnology for the food industry are many and
are expected to grow with time.
• This new, rapidly developing technology impacts every aspect of
the food system from cultivation to food production to processing,
packaging, transportation, shelf life and bioavailability of
nutrients.
• Commercial applications of nanomaterials will continue to impact
the food industry because of their unique and novel properties.
14. • Human exposure to nanomaterials, as a result, is
increasing and will continue to increase with time.
• Therefore, the health impact of nanomaterials in food is of
public interest and concern.
• Public acceptance of food and food-related products
containing nanomaterials will depend on their safety.
• Consequently, a uniform international regulatory
framework for nanotechnology in food is necessary.
15.
16. Food Processing
• Processed foods are usually less susceptible to early
spoilage than fresh foods and are better suited for long
distance transportation from the source to the
consumer.
• All these are made more effective by the incorporation
of the nanotechnology nowadays.
• Nano capsules delivery systems plays an important
role in processing sector and the functional property
are maintained by encapsulating simple solutions,
colloids, emulsions, biopolymers and others into foods
17. • Food processing can be defined as a practice of
preserving food with the help of methods and techniques
in order to transfer it.
• Food processing methods that involve the nanomaterials
include incorporation of nutraceuticals, gelation and
viscosifying agents, nutrient delivery, mineral and
vitamin fortification, and nanoencapsulation of
flavoursorm food to a consumable state.
18. • In Figure , diagrammatic examples of several
nanomaterials used in food processing are
summarized. Processing of food is mainly
carried out in order to keep the food intact and
also to increase its shelf life.
25. Food Packaging
• Food packaging for food requires protection, tampering resistance, and
special physical, chemical, or biological needs.
• It also shows the product that is labelled to show any nutrition information
on the food being consumed.
• The packing has a great significance in preserving the food to make it
marketable. Innovations in packaging have lead to quality packing and
consumer friendly approach in determining the shelf life, biodegradable
packing and many more.
• Nanotechnology in packaging is categorized based on the purpose of the
application.
26. Food Packaging and Food Preservation
• Food packaging methods are used to make sure that the quality of the
food is kept intact however; they are packaged in a way so that itis
safe for consumption.
• Packaging mainly aims at providing physical protection in order to
prevent the food fromexternal shocks and vibration, microbial
infestation, and temperature in providing barrier protection by
scavenging oxygen and other spoilage causing gases.
• The packaging materials are preferably made of biodegradable
materials in order to reduce environmental pollution.
