Food Applications of Nanotechnology [1 ed.] 0815383819, 9780815383819

Table of contents :
Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
Editors
Contributors
1: General Overview and Future Trends of Nanotechnology in the Food Industry
2: Agrifood Sector, Biological Systems, and Nanomaterials
3: Industrial Development and Major Companies in the Food and Beverage Sector: From Research to the Industry
4: Engineered Nanostructures for Enrichment and Fortification of Foods
5: Nanosupplements: Improvements in Nutritional Functionality of Food Products
6: Production and Application of Antimicrobial Nanoparticles in the Food Industry
7: Nanoencapsulation and Nanoemulsions: Preparation and Applications in the Food Industry
8: Applications of Nanomaterials in the Meat and Seafood Processing Industry
9: Nanotechnology Applied to Cereal Grains and Cereal-Based Products and Its Food Safety
10: Application and Potential of Nanotechnology in Milk and Derivatives Processing Industry
11: Food Nanotechnology Applications to the Beverage Industry
12: Advances in Food Functionality and Packaging Using Nanotechnology
13: Green Polymers Nanocomposites Applied in Food Packaging
14: Application of Nanotechnology in Antimicrobial Active Food Packaging
15: Cereal Bioactive Components and Nanoencapsulation Methods for Enhanced Bioavailability
16: Nanoencapsulation of Plant-Based Oils and Its Applications in Food and Food Packaging Bioavailability
17: The Potential of Nanobiotechnology for the Production of Ingredients in the Food Industry
18: Nanomaterials-Based Electrochemical Biosensors for Aflatoxin-B1 Detection: Application in Food Safety
19: Nanomaterial-Bound Enzymes and Their Applications in Food Industry
20: Enhanced Microbial Control of Germinated Wheat Seeds for the Food Industry, Using Nanotechnology
21: Potential Application of Nanopesticides to Pest Control in the Food and Agriculture Sector
22: Utilization and Valorization of Food Waste Using Nanotechnology Approach
23: Regulation and Safety of Nanotechnology in the Food and Agriculture Industry
Index

Citation preview

Food Applications of Nanotechnology

Food Applications of Nanotechnology

Edited by

Gustavo Molina Inamuddin Franciele Maria Pelissari Abdullah Mohamed Asiri

CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2020 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed on acid-free paper International Standard Book Number-13: 978-0-8153-8381-9 (Hardback) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www. copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-7508400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com

Contents Preface ..................................................................................................................................................... vii Editors ....................................................................................................................................................... ix Contributors .............................................................................................................................................. xi 1. General Overview and Future Trends of Nanotechnology in the Food Industry ..................... 1 Lucca Centa Malucelli and Washington Luiz Esteves Magalhães 2. Agrifood Sector, Biological Systems, and Nanomaterials .......................................................... 19 Paolo Di Sia 3. Industrial Development and Major Companies in the Food and Beverage Sector: From Research to the Industry ............................................................................................................... 47 Eduardo Carità 4. Engineered Nanostructures for Enrichment and Fortification of Foods ..................................61 Arlete M. Marques, Maria A. Azevedo, José A. Teixeira, Lorenzo M. Pastrana, Catarina Gonçalves, and Miguel A. Cerqueira 5. Nanosupplements: Improvements in Nutritional Functionality of Food Products ................. 99 Osvaldo E. Sponton, Adrián A. Perez, Marcelo Grabois, and Liliana G. Santiago 6. Production and Application of Antimicrobial Nanoparticles in the Food Industry ..............119 Spiros Paramithiotis and Eleftherios H. Drosinos 7. Nanoencapsulation and Nanoemulsions: Preparation and Applications in the Food Industry ..........................................................................................................................................155 Tatiana Porto Santos, Paula Kiyomi Okuro, Ana Carla Kawazoe Sato, and Rosiane Lopes Cunha 8. Applications of Nanomaterials in the Meat and Seafood Processing Industry ......................179 M.P. Montero, M.E. López-Caballero, A. Alemán, J. Gómez-Estaca, Ó. Martínez-Álvarez, and M.C. Gómez-Guillén 9. Nanotechnology Applied to Cereal Grains and Cereal-Based Products and Its Food Safety ..............................................................................................................................................211 Mariana Pereira Silveira, Nathália de Andrade Neves, João Vinícios Wirbitzki da Silveira, and Marcio Schmiele 10. Application and Potential of Nanotechnology in Milk and Derivatives Processing Industry ......................................................................................................................................... 225 Igor José Boggione Santos, Camila Santiago Saraiva, Adenilson A. Monteiro, and Jane Sélia dos Reis Coimbra 11. Food Nanotechnology Applications to the Beverage Industry..................................................251 Elena Arranz, İbrahim Gülseren, Milena Corredig, and Anilda Guri

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12. Advances in Food Functionality and Packaging Using Nanotechnology ............................... 271 H. Turasan, J. Bonilla, F. Jia, L. Maldonado, M. Malm, T.B. Rouf, and J.L. Kokini 13. Green Polymers Nanocomposites Applied in Food Packaging .................................................319 Seyed Mohammad Ali Razavi and Mahdi Irani 14. Application of Nanotechnology in Antimicrobial Active Food Packaging ............................. 339 Malco C. Cruz-Romero, Shafrina Azlin-Hasim, Michael A. Morris, and Joseph P. Kerry 15. Cereal Bioactive Components and Nanoencapsulation Methods for Enhanced Bioavailability ............................................................................................................................... 363 Sudha Rani Ramakrishnan, Ramachandran Chelliah, Joong-Ho Kwon, Deog-Hwan Oh, and Palanivel Ganesan 16. Nanoencapsulation of Plant-Based Oils and Its Applications in Food and Food Packaging Bioavailability ............................................................................................................ 383 Ramachandran Chelliah, Sudha Rani Ramakrishnan, Imran Khan, Palanivel Ganesan, Deog-Hwan Oh, and Joong-Ho Kwon 17. The Potential of Nanobiotechnology for the Production of Ingredients in the Food Industry ..........................................................................................................................................421 Charu Dwivedi, Ishan Pandey, Chinmay Chorage, Ajay V. Singh, and Pramod W. Ramteke 18. Nanomaterials-Based Electrochemical Biosensors for Aflatoxin-B1 Detection: Application in Food Safety ...........................................................................................................433 Manish Srivastava, Neha Srivastava, Debabrata Mishra, Vijai K. Gupta, P.K. Mishra, Abd El-Latif Hesham, and Pramod W. Ramteke 19. Nanomaterial-Bound Enzymes and Their Applications in Food Industry ............................ 449 Shamoon Asmat and Qayyum Husain 20. Enhanced Microbial Control of Germinated Wheat Seeds for the Food Industry, Using Nanotechnology ................................................................................................................. 479 Zivile Luksiene, Bernadeta Zudyte, and Viktorija Lukseviciute 21. Potential Application of Nanopesticides to Pest Control in the Food and Agriculture Sector ............................................................................................................................................. 493 Prabhakar Mishra, Brij Kishore Tyagi, Amitava Mukherjee, and Natarajan Chandrasekaran 22. Utilization and Valorization of Food Waste Using Nanotechnology Approach ......................511 Bikash Bhattarai, Sanjeet Kumar, Gitishree Das, Vivekananda Banerjee, and Jayanta Kumar Patra 23. Regulation and Safety of Nanotechnology in the Food and Agriculture Industry ................ 525 Xiaojia He, Hua Deng, Winfred G. Aker, and Huey-min Hwang Index .......................................................................................................................................................537

Preface Nanotechnology has developed remarkably in recent years, aiming to expand its application in several industrial sectors. Among them, nanotechnology has been widely researched and applied to the food industry, allowing new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities, with potential to increase productivity, food security, and economic growth for industries. Cutting-edge research is being carried out in several approaches, such as analyzing and valorizing naturally occurring nanocompounds in many plant and animal products and also process of breaking down larger particles of food matter into smaller particles in nanometers, among others, to enhance new developments, to create useful and safe products, and to make the processes and production viable from commercial and industrial points of view. As a result of these developments, there arises concerns over its safety, regulation, and acceptance by the industry and consumers. In this sense, the main objectives of this book will be to present the main advances of nanotechnology for food industry development. The fundamental concepts of the technique will be presented, followed by examples of application in several sectors, such as the application for the flavor, color, and sensory characteristics enhancement; general concepts of nanosupplements, antimicrobial nanoparticles, and other active compounds in food; and developments in the field of packaging, among others. In addition, this work aims to carry out an update on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods.

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Editors Gustavo Molina graduated in Food Engineering and earned his master’s degree (2010) and his PhD (2014) at the University of Campinas—Unicamp (Campinas, Brazil). Part of his doctoral research was developed at the Laboratoire de Génie Chimique et Biochimique at the Université Blaise Pascal (Clermont-Ferrand, France). Since 2013, he is associate professor at the Federal University of Jequitinhonha and Mucuri (UFVJM) (Diamantina, Brazil) in Food Engineering and supervisor of students and researchers. He is also the head of the Laboratory of Food Biotechnology, where he conducts scientific and technical research. In 2016– 2017, he developed his postdoctoral research at the Institut Polytechnique de Grenoble (Grenoble, France) in the area of biorefinery and development of the enzymatic hydrolysis process of lignocellulosic materials. He has published more than 50 articles and book chapters in national and international journals and is a member of scientific communities and editorial boards. His research interests are focused on industrial biotechnology, aiming the biotechnological production of ingredients, bioprocess development and optimization, and use and valorization of agroindustrial by-products into new biotechnological additives, among others. Dr. Inamuddin is currently working as assistant professor in the Chemistry Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. He is a permanent faculty member (assistant professor) at the Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India. He obtained his master of science degree in organic chemistry from Chaudhary Charan Singh (CCS) University, Meerut, India, in 2002. He received his master of philosophy and doctor of philosophy degrees in applied chemistry from Aligarh Muslim University (AMU), India, in 2004 and 2007, respectively. He  has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, and electrochemistry and, more specifically, renewable energy and environment. He has worked on different research projects as project fellow and senior research fellow, funded by University Grants Commission (UGC), Government of India, and Council of Scientific and Industrial Research (CSIR), Government of India. He has received Fast Track Young Scientist Award from the Department of Science and Technology, India, to work in the area of bending actuators and artificial muscles. He has completed four major research projects sanctioned by UGC, Department of Science and Technology, CSIR, and Council of Science and Technology, India. He has published 137 research articles in international journals of repute and 18 book chapters in knowledge-based book editions published by renowned international publishers. He  has published 47 edited books with Springer, United Kingdom; Elsevier; Nova Science Publishers, Inc. USA; CRC Press Taylor  & Francis Asia Pacific; Trans Tech Publications Ltd., IntechOpen Limited, U.K. and Materials Science Forum LLC, U.S.A. He is the member of various journals editorial boards. He is also serving as Associate Editor for journals, Environmental Chemistry Letter, Applied Water Science and Euro-Mediterranean Journal for Environmental Integration, Springer-Nature; Frontiers Section Editor, Current Analytical Chemistry, Bentham Science Publishers, Editorial Board Member, Scientific Reports-Nature, Editor, Eurasian Journal of Analytical Chemistry and Review Editor, Frontiers in Chemistry, Frontiers, U.K. He is also guest editing various special thematic special issues to the journals of Elsevier, Bentham Science Publishers and John Wiley & Sons, Inc. He has attended as well as chaired sessions in various international and national conferences. He has worked as a postdoctoral fellow, leading a research team at the Creative Research Initiative Center for Bio-Artificial ix

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Muscle, Hanyang University, South Korea, in the field of renewable energy, especially biofuel cells. He has also worked as a postdoctoral fellow at the Center of Research Excellence in Renewable Energy, King Fahd University of Petroleum and Minerals, Saudi Arabia, in the field of polymer electrolyte membrane fuel cells and computational fluid dynamics of polymer electrolyte membrane fuel cells. He is a life member of the Journal of the Indian Chemical Society. His research interest includes ion exchange materials, a sensor for heavy metal ions, biofuel cells, supercapacitors, and bending actuators. Prof. Franciele Maria Pelissari graduated in Food Engineering, earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil, and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. In  the same year (2013), she made a postdoctoral stay in the Laboratory of Process Engineering at University of Campinas (Unicamp), Campinas, Brazil. She has received several awards, including the Capes Thesis Award for the best thesis defended in 2014 in the food science area in Brazil and honorable mention of the Vale–Capes Science and Sustainability Award (2015). Then, in 2017, she made another postdoctoral stay in Institut Polytechnique de Grenoble at Université Grenoble Alpes, Grenoble, France. Since 2013, she is associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology. She has published more than 30 articles and book chapters in national and international journals and is a member of scientific communities and editorial boards. Her research interests are focused on edible and biodegradable food packaging, packaging production process (casting, extrusion, and injection), and development of nanomaterials/nanoparticles from natural resources. Prof. Abdullah Mohamed Asiri is the head of the Chemistry Department at King Abdulaziz University since October 2009, and he is the founder and the director of the Center of Excellence for Advanced Materials Research (CEAMR) since 2010 till date. He is the professor of organic photochemistry. He graduated from King Abdulaziz University (KAU) with BSc in chemistry in 1990 and earned a PhD at the University of Wales, College of Cardiff, U.K., in 1995. His research interest covers color chemistry; synthesis of novel photochromic and thermochromic systems; synthesis of novel coloring matters and dyeing of textiles; materials chemistry; nanochemistry and nanotechnology; polymers; and plastics. Prof. Asiri is the principal supervisor of more than 20 MSc and 6 PhD theses. He is the main author of 10 books of different chemistry disciplines. Prof. Asiri is the editor-in-chief of King Abdulaziz University Journal of Science. A major achievement of Prof. Asiri is the discovery of tribochromic compounds, a new class of compounds that change from slightly or colorless to deep color when subjected to small pressure or when ground. This discovery was introduced to the scientific community as a new terminology published by International Union of Pure and Applied Chemistry (IUPAC) in 2000. This discovery was awarded a patent from the European Patent Office and from U.K. Patent. Prof. Asiri is involved in many committees on the King Abdulaziz University (KAU) level and on the national level. He took a major role in the advanced materials committee working for King Abdulaziz City for Science and Technology (KACST) to identify the national plan for science and technology in 2007. Prof. Asiri played a major role in advancing the chemistry education and research in KAU. He has been recognized among the best researchers of KAU for the past 5 years. He was also awarded the Young Scientist Award from the Saudi Chemical Society in 2009 and also the first prize for distinction in science from the Saudi Chemical Society in 2012. He  also received a recognition certificate from the American Chemical Society (Gulf Region Chapter) for the advancement of chemical science in the Kingdome. He received a Scopus certificate for the most publishing scientist in Saudi Arabia in chemistry in 2008. He is also a member of the editorial board of various journals of international repute. He  is the vice president of Saudi Chemical Society (Western Province Branch). He  holds four USA  patents, more than 1000 publications in international journals, and several book chapters and edited books.

Contributors

Winfred G. Aker Department of Biology Jackson State University Jackson, Mississippi

Bikash Bhattarai Department of Horticulture Sikkim University Gangtok, India

A. Alemán Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN) Consejo Superior de Investigaciones Científicas (CSIC) Madrid, Spain

J. Bonilla Department of Food Science Purdue University West Lafayette, Indiana

Elena Arranz Teagasc Food Research Centre Cork, Ireland Shamoon Asmat Department of Biochemistry Faculty of Life Sciences Aligarh Muslim University Aligarh, India Maria A. Azevedo International Iberian Nanotechnology Laboratory and Centre of Biological Engineering University of Minho Braga, Portugal Shafrina Azlin-Hasim Department of Food Science School of Food Science and Technology Universiti Malaysia Terengganu Kuala Nerus, Malaysia Vivekananda Banerjee Ambika Prasad Research Foundation Bhubaneswar, India

Eduardo Carità Laboratory of Nanotechnology Funcional Mikron Valinhos, Brazil Miguel A. Cerqueira International Iberian Nanotechnology Laboratory Braga, Portugal Natarajan Chandrasekaran Centre for Nanobiotechnology Vellore Institute of Technology Vellore, India Ramachandran Chelliah Department of Food Science and Biotechnology Kangwon National University Chuncheon, Republic of Korea Chinmay Chorage Department of Food Process Engineering Sam Higginbottom University of Agriculture, Technology and Sciences Allahabad, India Jane Sélia dos Reis Coimbra Departamento de Tecnologia de Alimentos Universidade Federal de Viçosa Viçosa, Brazil

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xii Milena Corredig iFood Center Food Science Department Aarhus University Tjele, Denmark Malco C. Cruz-Romero Food Packaging Group School of Food & Nutritional Sciences University College Cork Cork, Ireland Rosiane Lopes Cunha Department of Food Engineering Faculty of Food Engineering University of Campinas (UNICAMP) Campinas, Brazil

Contributors J. Gómez-Estaca Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN) Consejo Superior de Investigaciones Científicas (CSIC) Madrid, Spain M.C. Gómez-Guillén Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN) Consejo Superior de Investigaciones Científicas (CSIC) Madrid, Spain Catarina Gonçalves International Iberian Nanotechnology Laboratory Braga, Portugal

Gitishree Das Research Institute of Biotechnology & Medical Converged Science Dongguk University Gyeonggi-do, Republic of Korea

Marcelo Grabois Centro para la Transferencia de los Resultados de la Investigación (CETRI-Litoral) Universidad Nacional del Litoral Santa Fe, Argentina

Hua Deng Department of Chemistry Morgan State University Baltimore, Maryland

İbrahim Gülseren Department of Food Engineering İstanbul S. Zaim University (İZÜ) İstanbul, Turkey

Eleftherios H. Drosinos Department of Food Science and Human Nutrition Agricultural University of Athens Athens, Greece

Vijai K. Gupta ERA Chair of Green Chemistry Department of Chemistry and Biotechnology Tallinn University of Technology Tallinn, Estonia

Charu Dwivedi Department of Biological Sciences Sam Higginbottom University of Agriculture, Technology and Sciences and Nanotechnology Application Centre Faculty of Science University of Allahabad Allahabad, India

Anilda Guri Research and Development Gay Lea Foods Co-Operative Ltd. Mississauga, Ontario, Canada

Palanivel Ganesan Department of Applied Life Science and Biotechnology Konkuk University Chungju, Republic of Korea

Abd El-Latif Hesham Genetics Department Faculty of Agriculture Assiut University Assiut, Egypt

Xiaojia He Department of Marine Sciences University of Georgia Athens, Georgia

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Contributors Qayyum Husain Department of Biochemistry Faculty of Life Sciences Aligarh Muslim University Aligarh, India Huey-min Hwang Department of Biology Jackson State University Jackson, Mississippi Mahdi Irani Gum Group Knowledge Base Company Technology Development Center Ferdowsi University of Mashhad Mashhad, Iran F. Jia Department of Food Science Purdue University West Lafayette, Indiana Joseph P. Kerry Food Packaging Group School of Food & Nutritional Sciences University College Cork Cork, Ireland Imran Khan Department of Food Science and Biotechnology Kangwon National University Chuncheon, Republic of Korea J.L. Kokini Department of Food Science Purdue University West Lafayette, Indiana Sanjeet Kumar Bioresource Database and Bioinformatics Division Institute of Bioresources and Sustainable Development Goverment of India Imphal, India and Ambika Prasad Research Foundation Bhubaneswar, India Joong-Ho Kwon School of Food Science and Biotechnology Kyungpook National University Daegu, Republic of Korea

M.E. López-Caballero Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN) Consejo Superior de Investigaciones Científicas (CSIC) Madrid, Spain Viktorija Lukseviciute Institute of Photonics and Nanotechnology Vilnius University Vilnius, Lithuania Zivile Luksiene Institute of Photonics and Nanotechnology Vilnius University and Faculty of Mathematics and Informatics Vilnius University Vilnius, Lithuania Washington Luiz Esteves Magalhães Brazilian Agricultural Research Corporation (Embrapa Florestas) Colombo, Brazil L. Maldonado Department of Food Science Purdue University West Lafayette, Indiana M. Malm Department of Food Science Purdue University West Lafayette, Indiana Lucca Centa Malucelli Graduate Program in Environmental Management Universidade Positivo (UP) Curitiba, Brazil Arlete M. Marques International Iberian Nanotechnology Laboratory and Centre of Biological Engineering University of Minho Braga, Portugal

xiv Ó. Martínez-Álvarez Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN) Consejo Superior de Investigaciones Científicas (CSIC) Madrid, Spain Debabrata Mishra Department of Physics & Astrophysics University of Delhi Delhi, India Prabhakar Mishra Centre for Nanobiotechnology Vellore Institute of Technology Vellore, India P.K. Mishra Department of Chemical Engineering and Technology Indian Institute of Technology (Banaras Hindu University) Varanasi, India Adenilson A. Monteiro Departamento de Tecnologia de Alimentos Universidade Federal de Viçosa and COLUNI – Colégio de Aplicação Universidade Federal de Viçosa Viçosa, Brazil M.P. Montero Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN) Consejo Superior de Investigaciones Científicas (CSIC) Madrid, Spain Michael A. Morris Advanced Materials and Bioengineering Research (AMBER) School of Chemistry Trinity College Dublin Dublin 2, Ireland Amitava Mukherjee Centre for Nanobiotechnology Vellore Institute of Technology Vellore, India

Contributors Nathália de Andrade Neves Institute of Science and Technology Federal University of Jequitinhonha and Mucury Valleys Teófilo Otoni, Brazil Deog-Hwan Oh Department of Food Science and Biotechnology Kangwon National University Chuncheon, Republic of Korea Paula Kiyomi Okuro Department of Food Engineering Faculty of Food Engineering University of Campinas (UNICAMP) Campinas, Brazil Ishan Pandey Department of Microbiology Motilal Nehru Medical College (MLNMC) Allahabad, India Spiros Paramithiotis Department of Food Science and Human Nutrition Agricultural University of Athens Athens, Greece Lorenzo M. Pastrana International Iberian Nanotechnology Laboratory Braga, Portugal Jayanta Kumar Patra Research Institute of Biotechnology & Medical Converged Science Dongguk University Gyeonggi-do, Republic of Korea Adrián A. Perez Area de Biocoloides y Nanotecnología Facultad de Ingeniería Química Instituto de Tecnología de Alimentos Universidad Nacional del Litoral Santa Fe, Argentina and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires, Argentina

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Contributors Sudha Rani Ramakrishnan School of Food Science and Biotechnology Kyungpook National University Daegu, Republic of Korea Pramod W. Ramteke Department of Biological Sciences Sam Higginbottom University of Agriculture, Technology and Sciences (Formerly Allahabad Agricultural Institute) Allahabad, India Seyed Mohammad Ali Razavi Department of Food Science and Technology Food Hydrocolloids Research Centre Ferdowsi University of Mashhad (FUM) T.B. Rouf Department of Food Science Purdue University West Lafayette, Indiana Liliana G. Santiago Area de Biocoloides y Nanotecnología Facultad de Ingeniería Química Instituto de Tecnología de Alimentos Universidad Nacional del Litoral Santa Fe, Argentina Igor José Boggione Santos Departamento de Tecnologia de Alimentos Universidade Federal de Viçosa Viçosa, Brazil and Departamento de Química, Biotecnologia e Engenharia de Bioprocessos Universidade Federal de São João del-Rei Ouro Branco, Brazil Tatiana Porto Santos Department of Food Engineering Faculty of Food Engineering University of Campinas (UNICAMP) Campinas, Brazil Camila Santiago Saraiva Departamento de Tecnologia de Alimentos Universidade Federal de Viçosa Viçosa, Brazil

Ana Carla Kawazoe Sato Department of Food Engineering Faculty of Food Engineering University of Campinas (UNICAMP) Campinas, Brazil Marcio Schmiele Institute of Science and Technology Federal University of Jequitinhonha and Mucury Valleys Teófilo Otoni, Brazil Paolo Di Sia School of Engineering University of Padova and School of Medicine University of Padova Vicenza, Italy João Vinícios Wirbitzki da Silveira Institute of Science and Technology Federal University of Jequitinhonha and Mucury Valleys Teófilo Otoni, Brazil Mariana Pereira Silveira Institute of Science and Technology Federal University of Jequitinhonha and Mucury Valleys Teófilo Otoni, Brazil Ajay V. Singh Department of Chemical and Product Safety German Federal Institute for Risk Assessment (BfR) Berlin, Germany Osvaldo E. Sponton Area de Biocoloides y Nanotecnología Facultad de Ingeniería Química Instituto de Tecnología de Alimentos Universidad Nacional del Litoral Santa Fe, Argentina and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires, Argentina

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Contributors

Manish Srivastava Department of Physics & Astrophysics University of Delhi Delhi, India

H. Turasan Department of Food Science Purdue University West Lafayette, Indiana

Neha Srivastava Department of Chemical Engineering and Technology Indian Institute of Technology (Banaras Hindu University) Varanasi, India

Brij Kishore Tyagi Department of Zoology & Environment Science Punjabi University Patiala, India

José A. Teixeira Centre of Biological Engineering University of Minho Braga, Portugal

Bernadeta Zudyte Institute of Photonics and Nanotechnology Vilnius University Vilnius, Lithuania

1 General Overview and Future Trends of Nanotechnology in the Food Industry Lucca Centa Malucelli and Washington Luiz Esteves Magalhães CONTENTS 1.1 1.2 1.3 1.4

Introduction ....................................................................................................................................... 1 Regulations in Food Nanotechnology............................................................................................... 2 Nanotechnology Applications in Food Science ................................................................................ 3 Nanoemulsions .................................................................................................................................. 3 1.4.1 General Properties................................................................................................................. 3 1.5 Methods for Producing Nanoemulsions............................................................................................ 4 1.5.1 High-Energy Emulsifications ................................................................................................ 4 1.5.2 Low-Energy Emulsifications ................................................................................................. 5 1.5.3 Nanoencapsulation of Food Components and Additives ...................................................... 6 1.5.4 Nanotechnology Approaches to Enhance Food Safety and Quality .................................... 6 1.5.5 Improving Active or Intelligent Materials for Packaging ..................................................... 7 1.6 Physical Properties’ Enhancement of Food Products ....................................................................... 9 1.6.1 Anticaking Agent .................................................................................................................. 9 1.6.2 Barrier Properties .................................................................................................................. 9 1.6.3 Edible Coatings ................................................................................................................... 10 1.6.4 Biodegradable Films ........................................................................................................... 10 1.7 Overview and Future Perspectives ..................................................................................................11 1.8 Conclusion ....................................................................................................................................... 12 References ................................................................................................................................................ 12

1.1 Introduction The application of nanotechnology to the food industry probably comes from other areas such as pharmaceutical, cosmetics, and nutraceuticals. Besides, nanotechnology is a multidisciplinary area, and thus, nowadays, it is difficult to separate the subjects. Nanotechnology is defined as the study of structures that contain at least one dimension sized from 1 to 100 nm, as shown in Figure 1.1. The main advantage of producing nanostructures, in general, is to obtain a material with improved surface area, mechanical strength, and solubility.1 These characteristics are crucial for enabling the application of raw and modified nanomaterials in different fields of science. Nanotechnology is entering the food industry with the promises of improving tastes, textures, sensations, and functionalization of food (e.g., nutraceuticals) and reducing fat.2 Besides, nanotechnology is being applied massively to food packaging3 for improving many properties such as barrier and microorganism control or even for developing new functions such as controlled release and sensors for quality control.

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Food Applications of Nanotechnology

FIGURE 1.1 Structures ranging from the nano- to microscale.

1.2 Regulations in Food Nanotechnology Despite several applications of nanotechnology in the food market, the safety of this new technology is a subject of increasing concern about how the nanostructures interact with living organisms and the environment. Therefore, many regulations begin to show up around the world.4 The Food and Drug Administration (FDA) has compiled a series of documents concerning the appropriate guidance for industry regulatory decisions when dealing with nanotechnology. These include the discussions of the application of nanotechnology in biological, cosmetic, and, particularly, food products.5–7 A full document was destined to define whether an FDA-regulated product involves the application of nanotechnology.6 To be considered a nanomaterial, the engineered material must have at least one dimension in the nanoscale range (1–100 nm). The main concern rests at the nanoscale-engineered products, which are generally produced through the chemical, physical, or biological modifications of these materials. The new properties of these products, attributed to their nanoscale, may raise several questions regarding the safety, performance, quality, and health issues when in contact with human beings.6 Particularly for food applications, current food regulation does not require specific communication of the presence of nanomaterials to consumers.5 Despite lack of studies regarding their toxicological effects in human organism, nanotechnology is already being applied in commercial food products.8 Fortunately, a few agencies, such as the European Food Safety Authority (EFSA), has compiled a guidance for the use of nanotechnology in food. While the FDA focuses on the crude definition of nanomaterials employed for food applications, the EFSA goes further, as it includes a list of potential indicators that may be altered after the larger-sized counterparts have reached nanoscale, particularly those that may affect toxicity. These include, for instance, modifications in surface property, polarity, stability, targeted or controlled release, antimicrobial activity, mobility, interaction with biomolecules, and potential bioaccumulation.9 The study of nanomaterials toxicity is important considering current food applications, such as nanoencapsulation of vitamins and flavors, and their toxicity potential through oral exposure. From these, we may include titanium dioxide,10 silver nanoparticles,11 calcium-derived nanoparticles,12,13 and zinc oxide nanoparticles.14 Moreover, the possible migration of nanoparticles used in food packaging should not be discarded, which may affect a product’s organoleptic properties or increase its toxicity. For instance, nanoparticles of silver were submitted to many tests to evaluate their toxicity; one of such works revealed that adult zebrafish (Danio rerio) absorbs these nanoparticles, causing chronic effects to the tissues after penetrating physiological barriers.1 In the proposed mechanism, the nanosilver particles cross the mucosal epithelium, damaging the gills and causing necrosis of intestinal villi in the gut.

3

General Overview and Future Trends

1.3 Nanotechnology Applications in Food Science Recently, the use of nanomaterials in food science has focused on improving quality assurance and product properties through delivery systems and encapsulation technologies. The potential in applying these new concepts is huge, as these represent a reduction in environmental impact while generating high-value-added products with improved properties for the consumer.15 The introduction of nanosized structures is crucial for the gradual substitution of fossil-based packaging, as this represents a huge improvement in their barrier and functional properties.16 In addition, recent studies have shown that it is possible to produce biodegradable films with mechanical properties similar to commercial thermoplastics,16 active and intelligent packaging, to increase food quality and shelf-life.17,18 Some recent applications of nanotechnology in the food industry are exemplified in Table 1.1.

1.4 Nanoemulsions 1.4.1 General Properties Nanoemulsion is a heterogeneous system of two immiscible liquids and consists of a dispersion of one of the liquids in the form of droplets with smaller radius (500 nm).33 Nanoemulsions present interesting properties owing to their reduced droplet size. The  increase in electrostatic repulsion due to processing to nanoscale greatly reduces flocculation and coalescence during long-term storage,34 making this an effective approach for enhancing emulsion stability. For example, for the conventional process, surfactants are TABLE 1.1 Main Applications of Nanotechnology in Food Science Material Source Xanthan gum Zein Soybean oil Poly(d, l-lactic-coglycolic) acid (PLGA) Chitosan-polyglutamic acid Polyethylene combined with nanoparticles (Ag, SiO2, and TiO2) Microcrystalline cellulose (MCC) Bacterial nanocellulose Polydiacetylene (PDA) Polydiacetylene (PDA) Quartz crystal microbalance (QCM) Silica nanoparticles Oligonucleotide chip Magnetic nanoparticle

Effect

Application in Food Nanotechnology

Reference

Controlled release (flavor) Controlled release (antioxidants) Antibacterial activity Antibacterial activity

Delivery systems Delivery systems

19

Delivery systems Delivery systems

21

Antibacterial activity/ improved active solubility Improved shelf-life of rice

Active packaging

23

Active packaging

24

Emulsion stabilizer

Texture enhancer

25

Food additive Temperature change detection Bovine serum albumin (BSA) detection Antibiotic detection

Texture enhancer Nanosensor

26

Nanosensor

28

Nanosensor

29

Heavy metal (Cu II) detection Melamine detection in milk L. monocytogenes detection in food

Nanosensor

30

Nanosensor Nanosensor

31

20

22

27

32

4

Food Applications of Nanotechnology

FIGURE 1.2 General representation of nanoemulsion system with droplets