1. NANOTECHNOLOGY
Submitted to : Dr ANIL CHAUHAN
HEAD OF DEPARTMENT
Submitted by : SONAM CHUZIN
Msc. Food technology 1st year
2. Introduction
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• A Nanometre is a unit of length in the metric system, equal to one
billionth of a metre(10-9).
• Technology is the making, usage, and knowledge of tools, machines
and techniques, in order to solve a problem or perform a specific
function.
• Definition :-Nanotechnology is the study of manipulating matter on
an atomic scale.
• Nanotechnology refers to the constructing and engineering of the
functional systems at very micro level or we can say at atomic level.
• A Nanometer is one billionth of a meter, roughly the width of three
or four atoms.
3. HISTORY
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• The first ever concept was presented in 1959
by the famous professor of physics Dr. Richard
P.Feynman.
• Invention of the scanning tunnelling
microscope in 1981 and the discovery of
fullerene(C60) in 1985 lead to the emergence
of nanotechnology.
• The term “Nano-technology" had been coined
by Norio Taniguchi in 1974
4. BIG WHEEL OF NANOTECHNOLO
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Richard Phillips Feynman
FATHER OF NANOTECHNOLOGY
“There’s plenty room at bottom”
Norio Taniguchi
Uses the term “nanotechnology”
6. KEY TERMS
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Nanoparticle-based antimicrobial agents:
Nanoparticles such as silver, copper, and zinc oxide have been shown to have
strong antimicrobial properties. These nanoparticles can be incorporated into food
packaging materials, such as plastic or paper, to prevent microbial growth on the
food. These nanoparticles can also be directly added to food as a preservative.
Nanocoatings:
Nano-coatings can be applied to food packaging materials to prevent microbial
growth on the lsurface of the packaging. These coatings can be made from a
variety of materials, such as titanium dioxide, which has been shown to have
antimicrobial aa
Nanosensors:
Nanosensors can be used to detect the presence of microbial contaminants in
food. These sensors can be embedded in food packaging materials or can be used
to monitor food storage conditions to prevent microbial growth.
7. 7
Nanoemulsions:
Nanoemulsions are a type of liquid made up of tiny droplets of one liquid
suspended within another liquid. They can be used to encapsulate
antimicrobial agents, allowing them to be more easily incorporated into
food. Nanoemulsions can also be used as a coating for food, preventing
microbial growth.
Nanocapsules:
Nanocapsules are nano-sized particles that consist of a shell or a matrix
enclosing a core or payload. The core can be a solid, liquid, or gas, while
the shell or matrix is typically made of a polymeric material. Nanocapsules
can be designed to release their payload in a controlled and targeted
manner, making them useful for applications such as drug delivery, flavor
encapsulation in food, and cosmetic formulations.
8. 8
Nano-composites:
Nano-composites are materials that are composed of
nanoscale particles, typically nanoparticles, dispersed in a
matrix material. The addition of nanoparticles can enhance the
properties of the matrix material, such as mechanical
strength, thermal stability, and electrical conductivity. Nano-
composites find applications in various fields, including
aerospace, automotive, electronics, and packaging.
Food fortification
the public health policy of adding micronutrients (essential
trace elements and vitamins) to foodstuffs to ensure that
minimum dietary requirements are met
10. FOOD PROCESSING
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1.Nanotechnology increasing the shelf-life of different kinds of food materials and also help
brought down the extent of wastage of food due to microbial infestation (Pradhan et al.,
2015).
2.Nowadays nanocarriers are being utilized as delivery systems to carry food additives in
food products without disturbing their basic morphology. Particle size may directly affect the
delivery of any bioactive compound to various sites within the body as it was noticed that in
some cell lines, only submicron nanoparticles can be absorbed efficiently but not the larger
size micro-particles (Ezhilarasi et al., 2013).
3.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.
4. Food processing methods that involve the nanomaterials include incorporation of
nutraceuticals, gelation and viscosifying agents, nutrient delivery, mineral and vitamin
fortification, and nanoencapsulation of flavoursome food to a consumable state.
12. • In Figure , diagrammatic examples
of several nonmaterial 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.
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17. Food Packaging
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• 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.
• Nano-based “smart” and “active” food packaging's confer several
advantages over conventional packaging methods from providing better
packaging material with improved mechanical strength, barrier properties,
antimicrobial films to nanosensing for pathogen detection and alerting
consumers to the safety status of food (Mihindukulasuriya and Lim, 2014).
• Nanotechnology in packaging is categorized based on the purpose
of the application.
18. 18
• 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 it is safe for
consumption.
• Application of nanocomposites as an active material for packaging and
material coating can also be used to improve food packaging (Pinto et al.,
2013).
• Packaging mainly aims at providing physical protection in order to prevent
the food from external 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.
• Many nanoparticles such as silver, copper, chitosan, and metal oxide
nanoparticles like titanium oxide or zinc oxide have been reported to have
antibacterial property (Bradley et al., 2011; Tan et al., 2013; Figure 1).
27. Reference
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Pradhan, N., Singh, S., Ojha, N., Srivastava, A., Barla, A., Rai, V., et al. (2015). Facets of
nanotechnology as seen in food processing, packaging, and preservation industry. BioMed Res.
Int. 2015:365672. doi: 10.1155/2015/365672
Ezhilarasi, P. N., Karthik, P., Chhanwal, N., and Anandharamakrishnan, C. (2013).
Nanoencapsulation techniques for food bioactive components: a review. Food Bioprocess
Technol. 6, 628–647. doi: 10.1007/s11947-012-0944-0
Pinto, R. J. B., Daina, S., Sadocco, P., Neto, C. P., and Trindade, T. (2013). Antibacterial activity
of nanocomposites of copper and cellulose. BioMed Res. Int. 6:280512. doi:
10.1155/2013/280512
Mihindukulasuriya, S. D. F., and Lim, L. T. (2014). Nanotechnology development in food packaging:
a review. Trends Food Sci. Technol. 40, 149–167. doi: 10.1016/j.tifs.2014.09.009
Bradley, E. L., Castle, L., and Chaudhry, Q. (2011). Applications of nanomaterials in food
packaging with a consideration of opportunities for developing countries. Trends Food Sci.
