Title: Nanotechnology Applications in Dairy Technology
1Nanotechnology Applications in Dairy Technology
Asli Emine ÖZEN 506062501
2NANOTECHNOLOGY
- The term nanotechnology was first introduced
by a Japanese engineer, Norio Taniguchi. - The term originally implied a new technology that
went beyond controlling materials and engineering
on the micrometer scale, which had dominated the
twentieth century.
3- According to the National Nanotechnology
Initiative, - Nanotechnology is the understanding and control
of matter at dimensions of roughly 1 to 100
nanometers, where unique phenomena enable novel
applications. Encompassing nanoscale science,
engineering and technology, nanotechnology
involves imaging, measuring, modeling, and
manipulating matter at this length scale.
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5Nanotechnology in the Food Industry
- Food nanotechnology is a new approach for novel
developments of food science and engineering. - The nanoscale control over food molecules may
lead to the modification of many macroscale
characteristics, such as the texture, taste and
other sensory attributes. -
6More than 400 companies around the world today
are interested in nanotechnology research and
development and this number is expected to
increase to more than 1000 within the next 10
years. In terms of numbers, the USA leads,
followed by Japan, China, and the EU.
Nanofood market
Year
7- Because of the complexity of modern
multi-component food systems, food materials
physical properties, such as phase behaviors,
mechanical properties, and intermolecular
interactions between food components at different
length scales (nano-, micro-, and macro-scales)
must be understood.
8Nanofoods
- The definition of nanofood is that nanotechnology
techniques or tools are used during cultivation,
production, processing, or packaging of the food.
It does not mean atomically modified food or food
produced by nanomachines. - Nanotechnologists are more optimistic about the
potential to change the existing system of food
processing and to ensure the safety of food
products, creating a healthy food culture. - They are also hopeful of enhancing the
nutritional quality of food through selected
additives and improvements to the way the body
digests and absorbs food.
9Food Packaging
- Developing smart packaging to optimise product
shelf-life has been the goal of many companies. - Nanotechnology can provide solutions for some
problems in packaging sytems, for example - modifying the permeation behaviour,
- increasing barrier properties (mechanical,
thermal, chemical, and microbial), - improving mechanical properties,
- heat-resistance properties,
- developing active antimicrobic and antifungal
surfaces, - sensing as well as signalling microbiological and
biochemical changes.
10Food Processing
- In addition to packaging, nanotechnology is
already making an impact on the development of
functional or interactive foods, which respond to
the bodys requirements and can deliver nutrients
more efficiently. - A key element in this sector is the development
of nanocapsules that can be incorporated into
food to deliver nutrients. - Other developments in food processing include the
addition of nanoparticles to existing foods to
enable increased absorption of nutrients.
11- The development of techniques to characterize
food materials at the nanoscale is important and
necessary. -
- Recently, two powerful techniques,
- atomic force microscopy,
- quartz crystal microbalance
- have been applied to investigate nanostructures
12Atomic force microscopy (AFM)
- Atomic force microscopy (AFM) is a powerful tool
for probing intermolecular interactions because
it can resolve forces with piconewton sensitivity
and has a spatial resolution of nanometer. - These features enable AFM to produce nanometer to
micron scale images of topography, adhesion,
friction, and compliance, and thus make AFM an
essential characterization technique for fields
from materials science to food science
13Quartz Crystal Microbalance (QCM)
- Quartz crystal microbalance (QCM) is based upon
the piezoelectric effect. QCM is well established
as a very sensitive mass-measuring device in both
gas and liquid phases. - In QCM, an AC voltage is pulsed across an AT-cut
piezoelectric quartz crystal, causing it to
oscillate in shear mode at its resonant
frequency. - The resonance frequency of the QCM electrode
decreases linearly with the increase in the mass
of the electrode due to the adsorption of some
compounds, and the sensitivity of QCM is at the
nanogram level.
14Nanotechnological application in milk proteins
15Casein micelle as a natural nano-capsular
vehicle for nutraceuticalsSemo E., Kesselman
E., Danino D., Livney Y. D. (2006)
- The structure of CM is important for
- their biological activity,
- for their stability in milk and during
processing, - for the good digestibility of the nutrients
comprising the micelles. - The micelles are very stable to processing, and
retain their basic structural identity through
most of these processes.
16- In this study vitamin D2 in calcium and phosphate
utilization make it a prime candidate for
enrichment of CM. Adsorption of vitamin D2, onto
hydrophobic zones of the caseins, which tend to
be found in the core of the micelle, would
facilitate the enrichment of low-fat and fat free
dairy and other food products with vitamin D2,
while coagulation minimizing the effect of its
incorporation on the functional behavior of the
system during processing.
17- Casein micelles (CM) are in effect nano-capsules
created by nature to deliver nutrients, such as
calcium, phosphate and protein, to the neonate. - A novel approach is to harness CM, for
nano-encapsulation and stabilization of
hydrophobic nutraceutical substances for
enrichment of non-fat or low-fat food products. - Such nano-capsules may be incorporated in dairy
products without modifying their sensory
properties.
18Particla size measurement
- The CM without vitamin D2 had average diameters
of 147 nm with vitamin D2 156 nm - Size distribution in both cases ranged from about
30 to 530 nm. - CM of skim milk reconstituted from powder had an
average diameter of 181 nm, which is slightly
larger, but their size distribution was not much
different. - The normal size range of CM in milk is 50500 nm,
and the average is 150 nm.
19Applying UV light
- It is seen that at the concentrations of the
caseinate and vitamin D2 was present in the CM
suspension, caseinate, being a protein with
aromatic side groups and double bonds, absorbs
significantly more UV light than does vitamin D2.
- These data support the conclusion drawn for the
protective effect that CM have over vitamin D2 in
and around them.
20Results,
- CM were shown to serve as potential nano-vehicles
for added nutraceuticals such as the fat-soluble
vitamin D2 as a model for hydrophobic bioactive
compounds. - This study, therefore, demonstrated that CM can
be used for nano-encapsulation of hydrophobic
nutraceutical substances for potential enrichment
of low- or non-fat food products.
21Unique milk protein based nanotubes Food and
nanotechnology meet J.F. Graveland-Bikkera, and
C.G. de Kruifa (2006)
- Partial hydrolysis of the milk protein
a-lactalbumin by a protease from Bacillus
licheniformis results in building blocks, which
self-assemble into nanometer-sized tubular
structures at appropriate conditions. - These nanostructures promise various
applications in food, nanomedicine and
nanotechnology. Important aspects for application
of a-lactalbumin nanotubes are the formation
conditions and nanotube stability. - This paper reviews the stability and possible
applications of a-lactalbumin nanotubes.
22- The a-lactalbumin nanotube is unique in the sense
that it is the only food protein nanotube. - It is the only artificial nanotube made of almost
complete proteins.
23- Nanotubes made of a-lactalbumin are formed by
self-assembly of the partially hydrolysed
molecule. Hydrolysis is needed to make the
a-lactalbumin prone to self-assembly. - At neutral pH and in presence of an appropriate
cation, these protein self-assemble to form
micrometre-long tubes with a diameter of only 20
nm.
24- Only at specific conditions tubular structures
are obtained by self-assembly of the hydrolysis
products of a-lactalbumin. - The minimum concentration to form nanotubes of
a-lactalbumin is 20 g/l - The presence of a suitable ion. Various di- and
trivalent ions like Ca2, Mn2, Zn 2, Cu2 and
Al 3 - In addition to the specific type of ion that
should be used, nanotubes can only be formed
within a rather narrow ion concentration window. - a-lactalbumin nanotubes can be formed at molar
ion/ a-lactalbumin ratio between 1 and 3.
25- Stability of the a-lactalbumin nanotubes under a
variety of conditions in an important issue. - The a-lactalbumin nanotubes could withstand some
important treatments in industrial manufacturing
processes and applications.
26-
- They withstand conditions similar to a
pasteurisation step (40 s-72?C). - The nanotubes also withstood a freeze-drying
treatment.
27Potential applications of a-lactalbumin nanotubes
in food and pharma
- New ingredients will be made by using
nanostructured materials. - The a-lactalbumin nanotubes certainly do have a
number of characteristics, which makes them
suitable for nanotechnological applications. - In particular, these characteristics are their
high aspect ratio, their relative stiffness,
their nanometre-sized cavity and the ability of
controlled degradation.
28- Using the a-lactalbumin nanotubes would provide
an alternative thickener, with a high protein
density, in addition, a-lactalbumin has some
important functional properties.
29- The gels made of a-lactalbumin nanotubes are
strong gels, compared to other protein gels at
equal concentrations. - Therefore, the nanotubes could serve as a
gelation agent. Besides the fact that the gel is
strong, it has some additional properties. - The gel formation is reversible, which can be a
desirable characteristic for a particular
application. - The gel is transparent, which can be a desired
characteristic as well. - Because the a-lactalbumin nanotubes can be
disassembled in a controllable way, for example
by changing the pH to acidic values, the gel
structure can easily be broken down by the same
means. - All these properties of the gel, provides a novel
gelation agent with novel functional properties.
30- The most special feature of the a-lactalbumin
nanotube is perhaps its cavity. The a-lactalbumin
nanotubes could well serve as vehicles for drugs
or other encapsulated molecules, such as for
example vitamins and enzymes, or protect or mask
encapsulated compounds. - Some examples on the nanoscale are lipid based
capsules or liposomes, virus protein cages or
cyclodextrin. - The features of the a-lactalbumin nanotube make
it an interesting potential encapsulating agent,
like the 8-nm cavity and the controlled
disassembly.
31- Because a-lactalbumin is a milk protein, it will
be fairly easy to apply the nanotubes in foods or
pharmaceutics. In general, protein hydrolysis
increases the digestibility of protein.
Furthermore, a-lactalbumin has important
nutritional.
32Conclusion,
- CM can be used for nano-encapsulation of
hydrophobic nutraceutical substances for
potential enrichment of low- or non-fat food
products. - The a-lactalbumin nanotubes show that it is
possible to create interesting nanostructures
based on food proteins.
33- Nanotechnology should be helped to design of more
complex macroscopic structures using
nanometerscale building blocks. - Although the practical application of such
technology is far into the future, it is expected
that this could allow a more efficient and
sustainable food production process to be
developed where less raw materials are consumed
and food of a higher nutritional quality is
obtained.
34THANK YOU . . .