Food nanotechnology Flashcards
nanostructures
prot = globular nano = 10-100 nm foam and emulsion = nano starch = nano crystal casein = 100 nm in milk
properties of nano
high mobility
new optical properties
molecular recognition in DNA, hormonal system…
super magnetism
superconductivity
largely increased reactivity
very attractive or repulsive surface charge
how to observe nano
zetasizer masterizer scanning electron microscopy SEM atomic force macroscopy AFM transmission electron microscopy
health and nutrition
nano capsulation = flavor and nutrient control
engineered nanoparticle additive = nano sized ingredients and additives
novel material
antibacterial packaging
controlled gas permeability
food safety
self evident shelf life labels
small environment sensors
nano encapsulation
coating and entrapment of pure material usually liquid increase stability = heat, pH, oxidation stable color and taste mild on stomach sustained release + high absorption
nano encapsulation of
Nutralease = Coenzyme Q10 (can be decreased by fibers) lutein lycopene phytosterol vit D
examples of nano encapsulation
tiptop up omega 3 bread = encapsulation of tuna fish oil
canola active oil = encapsulation of fortified phytosterol which reduce cholesterol intake by 14%
advantage of physical cross linked nanoparticles
no chemical reagents
mild aqueous conditions
simple procedures
suitable for bioactive agents
lycopene nano addition benefits
improve texture, flavor , taste
reduce amount of salt, fat, sugar
enhance bioavailability
mineral supplement = nano tea
enhance bioavailability of nutrients
antimicrobial
nano iron drink
nano chicken feed (nan selenium stop bird flu alternative to chemical antibiotics)
nano powdered catalytic device
coated with 20 nm zeolite nano
better taste, crisper
better consistency
lower cost
nano for food coloring
gentle
doesn’t allow phase change or a lot of heating
produce fresher flavor
cheaper
nano in films
inorganic = silver, TiO2, nanoclay
changes functionality = antibacterial and improves O2 and moisture barrier
nano beer bottles
lighter
stronger
decrease loss of CO2
smart dust
monitor humidity, T detect spoil/freshness monitor soil condition and crop growth measure activity of selected susbtance CO2 sensors acoustic sensors odour sensors pressure sensors temperature sensors humidity and dust sensors quality control for beverages by nano electronic tongue
shelf life lables
for T, fresh, patio, integrity, RH
CO2 indicator
form microbial respiration, fermentation
color change
poultry freshness indicator
mletmyoglobin normally brown reacts with H2S that is produced by bacteria to produce sulfmyoglobin which has a green color
so color change form brown to green which indicates decrease in freshness
ripeness indicator
as hipness increase volatiles cause change from red to yellow
freshness indicator
toxin guard = reaction between antibodies and toxins
-detector (antibodies) against specific toxin in polymer
-detector binds to toxin A
-antibody toxin complex in detector binds to capture area B
-binding cause label to change color or fluorescence
can also be sued to detect metabolites
temperature indicator
thermo chromic dye in plastic
brown –> red = heat + lead correctly attach
universal code
heat = wax melt = mix with dye = irreversible
trends in public opinion
high expectation
concern moderate
knowledge very low
nano silver
germ killin properties
can harm aquatic organisms
carbon fullerenes
C60 in face antiaging creams
cause brain damage in fish kills water fleas
low levels have been found to be toxic to human liver cells
nano sunscreen
titanium oxide, zinc oxide = photoactive = free radicals causing DNA damage to human skin cells when exposed to UV light
consumer safety concern
solubilized and digested in gut
greater bioavailability doesn’t not lead to increased health risk
tissue distribution not different from conventional forms
toxicological propertjes not yet known
clear advantages the benefits outweigh risk
case by case assessment for regulations
