UNIT-III NANO FOOD TECHNOLOGY

1. Nano materials as food components

• Interestingly, all foods which are plant or animal-based can include nanomaterials,
including for example, DNA, which has a 2.5 nm width.
• In addition, milk encompasses nano-sized components including whey protein and
lactose. Nowadays, nanotechnology is mainly used for packaging and nano sensing
in the food sector.
• Examples of metal-based inorganic nanomaterials are silver (Ag), gold (Au),
aluminum (Al), cadmium (Cd), copper (Cu), iron (Fe), zinc (Zn), and lead (Pb)
nanomaterials, whereas examples of metal oxide-based inorganic nanomaterials are
zinc oxide (ZnO), copper oxide (CuO), magnesium aluminum oxide (MgAl2O4),
titanium .
• The use of such nanomaterials is beneficial to interact directly with food to provide
better protection to the product.
• Some nanomaterials can provide antimicrobial properties to food packaging. Some
of them are nanosilver, nano-titanium dioxide, nano-magnesium oxide, nano-copper
oxide, carbon nanotubes, etc.
• Nano encapsulated food ingredients and additives/supplements provide protective
barriers, taste and aroma concealment, sustained discharge and enhanced
dispensability for water-insoluble food components and
supplements/additives (Abbas et al., 2009).
• To provide nutrients, nano capsules can be introduced to foodstuff.
• Nanotechnology applications in the food industry can be utilized to detect bacteria
in packaging, or produce stronger flavors and color quality, and safety by increasing
the barrier properties.
• Nanotechnology holds great promise to provide benefits not just within food
products but also around food products.
• Nanosensors are highly sensitive to food spoilage and can indicate small changes in
food color or gases produced when the food is spoiled. For example, gold-based
nanoparticles are used for the detection of aflatoxin B1 that is often found in milk.
• Bacteria identification and food quality monitoring using biosensors; intelligent,
active, and smart food packaging systems; nanoencapsulation of bioactive food
compounds are few examples of emerging applications of nanotechnology for the
food industry.
• Nanotechnology can increase agricultural production, and its applications include:
(1) nanoformulations of agrochemicals for applying pesticides and fertilizers for
crop improvement; (2) the application of nanosensors in crop protection for the
identification of diseases and residues of agrochemicals; (3) nanodevices ...
1.2 Food Packaging and Nano Materials

• A nanomaterial is an engineered or manufactured material containing particles in the

nanoscale range (1-1000 nm) in one or more external dimension, or in an internal or
surface structure, or a material whose nanoscale particles have different properties or
functions than macro-scale particles of the same material.
• This definition also applies to incidental nanoparticles, and those not intentionally
engineered, but that are manufactured by-products and incorporated in company
products.
• It is important to produce to packaging materials which possess resistance to steam
and atmospheric gases.
• Moreover, mechanical and thermal stability are further additional desired properties
for food packaging.
• Up to now, non-biodegradable petroleum-based plastic packaging materials have
been used in food industry.
• Nowadays, with respect to the green approach, researchers have investigated
nanomaterials in relation to food packaging. In Figure 1, the most used
nanomaterials in food packaging are shown.

• In food packaging, silicon dioxide and titanium dioxide are the most commonly used
nanoparticles.
• Silicon dioxide is used as a food colorant, anticaking agent, and drying agent for
food preservation and packaging.
• Nanoparticles are used in food colorings to improve their stability, solubility, and
color intensity.
• Food coloring nanoparticles are made by reducing the size of color particles to the
nanoscale range, typically between 1 and 100 nanometers in diameter.

1.3 Metallic Nanomaterials

• Metal and metal oxide nanomaterials can be used in food packaging to enable
antibacterial and antifungal properties of the packaging material.
• Ag, Cu metals, zinc, copper, iron, and titanium oxides have typically been the main
nanoparticles used for this purpose.
 • Ameen synthesized bi-metallic (copper and silver) nanoparticles to yield a
maximum yield and achieved the inhibition of three human pathogens with this
packaging material.
• Revealed that specifying the size of TiO2 nanoparticles can prevent its harmful
damage on human cells. They proposed a 110–300 nm scale as suitable range.
1.4 Carbon Nanomaterials
• Carbon nanomaterials provide a long shelf life, and exhibits no contamination
effects on food.
• Carbon-based nanomaterials are synthesized mainly through the green routes.
• They provide antibacterial protection to the food, which is thereby being preserved
as a result. In food packaging, carbon dots, graphene, and carbon nanotubes can be
used.
• synthesized polylactic acid-graphene food packaging material to provide a
mechanically stable, biodegradable, resistance against both oxygen and steam.
• This material was found to increase the shelf life of potato chips.

1.5 Organic Nanomaterials

• Natural and edible biopolymers (including starch, chitosan, gelatin, and agar) are
used to protect food.
• Chitosan is known to be non-toxic in nature and mechanically stable. However, it
has low moisture resistance.
• Therefore, researchers have since improved this property by reinforcing it with
nanomaterials, termed as chitosan-based nanocomposite films.
1.6 Silicon Nanomaterials
• It has been reported that silica aerogel incorporation to the food packaging polyvinyl
alcohol film exhibits an increased thermal stability and steam resistance for
chocolate packaging.
• However, it has since been revealed that silica nanoparticles can be harmful to
human cells.

2. POLICIES ON USAGE OF NANO MATERIALS IN FOODS

• If the Company uses any substance with nanomaterials with particle size below 500
nm in its food or beverage products or packaging, it shall provide a statement on the
label specifying which nanomaterials are incorporated in the substance.
• A nanomaterial is an engineered or manufactured material containing particles in the
nanoscale range (1-1000 nm) in one or more external dimension, or in an internal or
surface structure, or a material whose nanoscale particles have different properties or
functions than macro-scale particles of the same material.
 • This definition also applies to incidental nanoparticles, and those not intentionally
engineered, but that are manufactured by-products and incorporated in company
products.
• Naturally-occurring organic nanoscale particles (e.g. milk proteins, essential
minerals) are not considered engineered or manufactured materials for this purpose.
• The term “naturally occurring” excludes engineering or manufacturing processes
that reduce the size of materials, as well as naturally-occurring inorganic
nanomaterials, such as asbestos.
• Aggregates and agglomerates of nanoparticles are considered to be nanostructured
substances.

2.1 Policy for Nanomaterials in Food and Food Packaging

• Nanotoxicology studies indicate a range of harms can be caused by ingestion,
inhalation, and/or dermal exposure to a variety of nanomaterials.
• We are concerned that food companies may use, or inadvertently, as a result of
supply chain management failures, incorporate nanomaterials in their food products,
food ingredients, food contact surfaces, feed or food packaging before such
materials have been proven safe for manufacture, consumption, and release into
natural ecosystems on a life-cycle basis.
• To minimize the risks to consumers, employees, researchers, companies, and natural
ecosystems, we have developed the following policy recommendations for the food
industry that we believe can and should be followed with regard to the use of
nanomaterials.

2.2 Recommended Action:

• Company adopts a public policy, readily viewable on its website, clearly explaining
the Company’s practices regarding use of nanomaterials in its food and beverage
products and packaging, whether those use are in the research and development
phase or in a commercialized product.
• The policy will include a description of the external and internal dimensions, the
shape, and distribution of any nanomaterials used or allowed for use.
• The policy will include the company’s understanding of the technical effects to be
achieved by incorporation of nanomaterials and/or application of nanotechnologies
in its products.
• The policy will include in an appendix a bibliography of peer reviewed studies used
by company scientists and risk managers to determine environmental health, public
health, and worker safety risks of the nanomaterials incorporated into their products.
 • Company issues supplier standards clearly setting forth either a prohibition on the
use of nanomaterials in food substances and food and beverage packaging, or
adoption of and documentation of the company policy outlined in point one.
• If the Company uses any substance with nanomaterials with particle size below 500
nm in its food or beverage products or packaging, it shall provide a statement on the
label specifying which nanomaterials are incorporated in the substance.
• Such statement should be near the mandatory nutrition labeling and readily viewable
by consumers.
• Company shall also provide on its website any references to scientific studies that
demonstrate the nanomaterials’ safety at the particle size used.
• Company adopts and publishes a “hierarchy of hazard controls” approach to prevent
exposure of its employees to nanomaterials via inhalation and dermal exposure
during the manufacturing process.

3. Food product development

• The process of creating, processing, and commercializing a new food product.

• The process generally takes a group of people from different disciplines working
together to develop (or improve) a product.
• Food product development is a process that involves a load of crucial steps ideation,
ingredient selection, taste testing, packaging design, regulatory compliance, marketing
strategy and distribution.
• The process spans several steps, from research through formulation and testing and on to
commercialisation.
• Ultimately, the goal is to create products that meet consumers' needs, tastes and
preferences, while also being safe, nutritious and profitable for the company.
• Businesses develop new food products (or alter existing ones) for a number of
reasons: Grow revenue and market share. Stay competitive in the industry.
• Gain new customers by satisfying food trends as preferences change

3.1 Steps involved in Food Product Development

• Ideation
• Formulation
• Processing
• Commercialization

• At each stage, or even within the stages, there are checkpoints to decide to continue
or stop the project.
• This can be done through a Stage and Gate System like the example shown here or
it can be done in a modified system.
• The principle is the same, though, to develop new products strategically and use time
and resources wisely.
• Typically, this Stage and Gate process works like a funnel. You may start with
12 to 15 ideas and then research and evaluate those ideas. Some ideas will get
discarded because you will find the product concept already exists.
• Others will get discarded because the ingredients or processing will cost more
than what consumers are willing to pay (based on products in the relevant
category).
• Some ideas will seem great, but will be too niche and will not have a large enough
target audience to be successful. Once the ideas have been narrowed down, the
best 3 to 5 ideas may be moved to the Formulation stage.
• In this stage, the product will be made on a small scale and consumer testing will
be done to confirm interest.
• Then products will go through the second gate to determine which products have
enough consumer interest to continue.
• During the Processing stage, 2 to 3 products are scaled up on larger equipment.
This helps determine production costs and efficiency. Food safety and quality
testing also are done to determine how to produce a safe and consistent product.
• Shelf-life testing is conducted at the end of the Processing stage to make sure the
product will remain at an acceptable and safe quality long enough for the product
to made, shipped, purchased, and consumed.
• The third gate evaluates production, food safety, quality, and shelf life to decide
which products can actually be made efficiently and consistently.
• The Commercialization stage includes work to get the product ready to sell on
the grocery store shelves. Typically this includes the final costing, additional
consumer sensory testing, and package design.
• The final gate makes sure that no errors or significant drawbacks have been
missed before the product is launched.
• Through the Stage and Gate process, 12 to 15 ideas may get narrowed down to 1
or 2 products.
• The Stage and Gate process allows many ideas to be considered efficiently. The
more viable the idea, the more time and work is needed.
• When an obstacle is found at a gate, no more time or resources are committed to
that idea.
• Each company may work through the stages of product development a bit
differently depending on resources, timelines, and product types being
developed.
 • In a product development course, a product is likely developed from start to
finish, so more market, consumer, and product research will need to be done
during the ideation stage to catch significant drawbacks

3.2 Ideation

• Often the most difficult part of product development is coming up with the initial
idea.
• Many food products exist in the marketplace, so coming up with a new food product
that does not exist and consumers are interested in buying can be a challenge. It is
best to simply jump in and start generating ideas.
• From there, concepts can be refined and narrowed down. Ideas can come from a
variety of sources.
• Some ideas are for a brand-new product and some are for a line extension of an
existing product.
• Once ideas have been generated, it is important to identify the target customer.
• Trends are followed closely to determine what is new and upcoming. Trends often
spark ideas for new products.
• Trends change over time, so it is difficult to list current examples, but convenience
products, comfort foods, and plant-based foods have been trending over the last few
years.
• Some issues with ideation include regional vs. global preferences and market size
vs. target market.
• Flavors that are commonly known and liked in the Midwest may not sell well in
other parts of the country.
• Consumers outside of the Midwest may not like those flavors or may simply be
unfamiliar with the flavors.
• If your target market is a small part of a product category and the product category
itself is small, there may not be a large enough market share for your product.
• It also can be a challenge to realize that just because you like something, many others
may not.
• We tend to develop products we like, but sometimes you may have to develop a
product for a target audience that does not include you.

3.3 Formulation
• Making the new product!
• Procure ingredients and make them into a product on a small laboratory scale
• Produce a “gold standard” of the new product
• Possible issues
• Sourcing ingredients and ingredient costs
• Product shelf life (often not tested in formulation, but needs to be considered early in
the process)
• Can the product really be made on a large scale?
• Avoid Patent and Copyright infringement
3.4 Processing
• The formulated product process is “scaled up” to produce greater volumes
• Often the process is “scaled up” more than once.
• Pilot plant testing
• Plant testing
• There are always product changes with scale-up.
• Quality & Proximate Analysis testing done to set specifications, determine food safety
concerns, and estimate shelf life
• Processing experiments and runs allow a more accurate product cost to be determined
(include processing efficiency, rework used, etc.).

3.5 Commercialization
• Once the new product has been made successfully, it is sent to commercialization to
launch the new product into the store for sale.
• Steps include:
• determining packaging
• creating a label (logo, nutrition facts, etc.)
• finalizing costs
• developing advertising and/or literature for the product

3.5.1 After the launch of a new product:

• Determine if the new product was successful.

• Success can be measured by:
• Growing interest, increase in sales
• Market share
• Company sales revenue

3.6 Food product development: shelf-life assessment.

• For how long does this product remain within the designated quality parameters
during normal production and storage conditions.
• The most direct way to estimate the shelf life of a product is to conduct simulation
or real-time stability test that corresponds to the time of decay of a food under
optimum storage conditions.
• Shelf-life studies are broken down into two categories: 1) Food Safety, which is
directly concerned with potential pathogens and toxins which can cause illness in
consumers; and 2) Food Quality, which is concerned with physical characteristics
such as color, aroma, taste, and texture.
3.6.1 Methods for determining the shelf life of food
• Sensory Evaluation. Sensory evaluation is a method of determining
the shelf life of food by analyzing its sensory properties such as
appearance, taste, texture, and aroma.
• Microbiological Testing.
• Chemical Testing.
• Accelerated Shelf Life Testing.
• Conclusion

• The Length of the shelf-life of a product is dependent on the following

factors:
• The types of ingredients
• Manufacturing process
• Type of packagi
• Storage conditions
• The shelf-life is indicated by labelling the product with a date
mark, which can either be a “best before” or “use by” date,
depending on the product.
• The shelf life of a food product begins when the product’s
processing and packaging is complete and is ready to be
distributed.
• By performing shelf-life testing, you are able to accurately define
dates for your products, ensuring that the quality remains
acceptable and safe for consumers.
• There 3 key areas of testing involved with shelf-life tests.
• The most critically important is the determination of the
microbiological safety of the product.
• In other words, are there any ‘germs’ in the product that can cause
food poisoning.
• In addition, testing for food spoilage ‘germs’ is integral to the shelf-
life tests which tell us at what point does the product exceed the
limit of allowable ‘germs’ to the point that it is no longer safe to
consume.