nach oben

Erschienen in:

2018 | OriginalPaper | Buchkapitel

1. Nanotechnology in Food Sector

verfasst von : Nandita Dasgupta, Shivendu Ranjan

Erschienen in: An Introduction to Food Grade Nanoemulsions

Verlag: Springer Singapore

Einloggen

Aktivieren Sie unsere intelligente Suche, um passende Fachinhalte oder Patente zu finden.

search-config

KI-gestützte Suche

Aus

Abstract

Recently, applications of nanotechnology are in the lime light in all the sectors including food and nutrition. Food nanotechnology is becoming new frontiers of this century. The applications of nanotechnology in food and agriculture sector are comparatively more recent than the nano-drugs and nanopharmaceuticals. Smart and efficient delivery of active food components, protein bioseparation, nanoencapsulation of nutraceuticals are few of the emerging topics in food and agriculture nanotechnology. Other advancement in food and agriculture biotechnology is the nano-films and their applications in packaging also the smart materials for sensing properties make it more fit to be used in food and agriculture sector. Industrialists, scientists and researchers are focusing to meet their need with the help of nanotechnology e.g. high nutrition level, efficient nutritional delivery, more shelf life, good mechanical properties as well as longer shelf life and durability of food-products. In this review, we have summarized the applications of nanotechnology in food and nutraceuticals and also have identified the outstanding challenges to be overcome which further indicates future of this food nanotechnology. Here in this review, we have described (i) the recently launched marketed nano-foods; (ii) major applications of nanotechnology in food and its allied sectors (iii) challenges and opportunities in nano-food processing.

Sie haben noch keine Lizenz? Dann Informieren Sie sich jetzt über unsere Produkte:

Springer Professional "Wirtschaft+Technik"

Online-Abonnement

Mit Springer Professional "Wirtschaft+Technik" erhalten Sie Zugriff auf:

über 102.000 Bücher
über 537 Zeitschriften

aus folgenden Fachgebieten:

Automobil + Motoren
Bauwesen + Immobilien
Business IT + Informatik
Elektrotechnik + Elektronik
Energie + Nachhaltigkeit
Finance + Banking
Management + Führung
Marketing + Vertrieb
Maschinenbau + Werkstoffe
Versicherung + Risiko

Jetzt Wissensvorsprung sichern!

Jetzt informieren

Springer Professional "Technik"

Online-Abonnement

Mit Springer Professional "Technik" erhalten Sie Zugriff auf:

über 67.000 Bücher
über 390 Zeitschriften

aus folgenden Fachgebieten:

Automobil + Motoren
Bauwesen + Immobilien
Business IT + Informatik
Elektrotechnik + Elektronik
Energie + Nachhaltigkeit
Maschinenbau + Werkstoffe

Jetzt Wissensvorsprung sichern!

Jetzt informieren

Springer Professional "Wirtschaft"

Online-Abonnement

Mit Springer Professional "Wirtschaft" erhalten Sie Zugriff auf:

über 67.000 Bücher
über 340 Zeitschriften

aus folgenden Fachgebieten:

Bauwesen + Immobilien
Business IT + Informatik
Finance + Banking
Management + Führung
Marketing + Vertrieb
Versicherung + Risiko

Jetzt Wissensvorsprung sichern!

Jetzt informieren

Nächstes Kapitel Food Nanoemulsions: Stability, Benefits and Applications

Ankola DD, Viswanad B, Bhardwaj V et al (2007) Development of potent oral nanoparticulate formulation of coenzyme Q10 for treatment of hypertension: can the simple nutritional supplements be used as first line therapeutic agents for prophylaxis/therapy? Eur J Pharm Biopharm 67:361–369CrossRefPubMed

Auweter H, Bohn H, Haberkorn H, et al (1999) Production of carotenoid preparations in the form of coldwater-dispersible powders, and the use of the novel carotenoid preparations

Babu Maddinedi S, Kumar Mandal B, Patil SH et al (2016) Diastase induced green synthesis of bilayered reduced graphene oxide and its decoration with gold nanoparticles. J Photochem Photobiol B. https://doi.org/10.1016/j.jphotobiol.2016.12.008

Bernardes PC, De Andrade NJ, Soares NDFF (2014) Nanotechnology in the food industry = nanotecnologia na indústria de alimentos. Biosci J 30:1919–1932

Chaudhry Q, Groves K (2010) Nanotechnology applications for food ingredients, additives and supplements. RSC Publishing, CambridgeCrossRef

Chaudhry Q, Scotter M, Blackburn J et al (2008) Applications and implications of nanotechnologies for the food sector. Food Addit Contam Part A 25:241–258. https://doi.org/10.1080/02652030701744538 CrossRef

Chellaram C, Murugaboopathi G, John a a et al (2014) Significance of nanotechnology in food industry. APCBEE Procedia 8:109–113. https://doi.org/10.1016/j.apcbee.2014.03.010 CrossRef

Chen L, Remondetto GE, Subirade M (2006a) Food protein-based materials as nutraceutical delivery systems. Trends Food Sci Technol 17:272–283CrossRef

Chen H, Weiss J, Shahidi F (2006b) Nanotechnology in nutraceuticals and functional foods. Food Technol 60:30–36

Chen Y, Ye R, Liu J (2013) Understanding of dispersion and aggregation of suspensions of zein nanoparticles in aqueous alcohol solutions after thermal treatment. Ind Crop Prod 50:764–770CrossRef

Cushen M, Kerry J, Morris M et al (2012) Nanotechnologies in the food industry – recent developments, risks and regulation. Trends Food Sci Technol 24:30–46CrossRef

Danie Kingsley J, Ranjan S, Dasgupta N, Saha P (2013) Nanotechnology for tissue engineering: need, techniques and applications. J Pharm Res 7:200–204. https://doi.org/10.1016/j.jopr.2013.02.021

Dasgupta N, Ranjan S, Mundekkad D et al (2015) Nanotechnology in agro-food: from field to plate. Food Res Int 69:381–400CrossRef

Dasgupta N, Ranjan S, Chakraborty AR et al (2016a) Nanoagriculture and water quality management. In: Ranjan S, Nandita D, Lichtfouse E (eds) Nanoscience in food and agriculture 1. Springer, Berlin/Heidelberg

Dasgupta N, Ranjan S, Rajendran B et al (2016b) Thermal co-reduction approach to vary size of silver nanoparticle: its microbial and cellular toxicology. Environ Sci Pollut Res 23:4149–4163CrossRef

Elliott R (2002) Science, medicine, and the future: nutritional genomics. BMJ 324:1438–1442. https://doi.org/10.1136/bmj.324.7351.1438 CrossRefPubMedPubMedCentral

Ezhilarasi PN, Karthik P, Chhanwal N, Anandharamakrishnan C (2013) Nanoencapsulation techniques for food bioactive components: a review. Food Bioprocess Technol 6:628–647CrossRef

Fujime S, Kubota K (1985) Dynamic light scattering from dilute suspensions of thin discs and thin rods as limiting forms of cylinder, ellipsoid and ellipsoidal shell of revolution. Biophys Chem 23:1–13CrossRefPubMed

Giri TK, Mukherjee P, Barman TK, Maity S (2016) Nano-encapsulation of capsaicin on lipid vesicle and evaluation of their hepatocellular protective effect. Int J Biol Macromol 88:236–243. https://doi.org/10.1016/j.ijbiomac.2016.03.056 CrossRefPubMed

Graveland-Bikker JF, De Kruif CG (2006) Unique milk protein based nanotubes: food and nanotechnology meet. Trends Food Sci Technol 17:196–203CrossRef

Gruère GP (2012) Implications of nanotechnology growth in food and agriculture in OECD countries. Food Policy 37:191–198. https://doi.org/10.1016/j.foodpol.2012.01.001 CrossRef

Gutiérrez FJ, Albillos SM, Casas-Sanz E et al (2013) Methods for the nanoencapsulation of $β$-carotene in the food sector. Trends Food Sci Technol 32:73–83CrossRef

Halliday J (2015) EFSA opens the floor on nanotechnology. http://www.foodnavigator.com/Financial-Industry/EFSA-opens-the-floor-on-nanotechnology

Handford CE, Dean M, Henchion M et al (2014) Implications of nanotechnology for the agri-food industry: opportunities, benefits and risks. Trends Food Sci Technol 40:226–241. https://doi.org/10.1016/j.tifs.2014.09.007 CrossRef

Hsieh KL (2009) Lycopene and resveratrol dietary supplement

Jain A, Shivendu R, Nandita D, Ramalingam C (2016) Nanomaterials in food and agriculture: an overview on their safety concerns and regulatory issues. Crit Rev Food Sci Nutr. https://doi.org/10.1080/10408398.2016.1160363

Janardan S, Suman P, Ragul G et al (2016) Assessment on antibacterial activity of nanosized silica derived from hypercoordinated silicon(IV) precursors guidelines to the referees. RSC Adv. https://doi.org/10.1039/C6RA12189F

Jeon JS, Lee HS (2009) Nano-particles containing calcium and method for preparing the same

Kailasapathy K, Rybka S (1997) L. acidophilus and Bifidobacterium spp.-their therapeutic potential and survival in yogurt. Aust J Dairy Technol 52:28

Kalpana Sastry R, Anshul S, Rao NH (2013) Nanotechnology in food processing sector-An assessment of emerging trends. J Food Sci Technol 50:831–841CrossRefPubMed

Katouzian I, Jafari SM (2016) Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins. Trends Food Sci Technol 53:34–48. https://doi.org/10.1016/j.tifs.2016.05.002 CrossRef

Kaya-Celiker HMK (2012) Better nutrients and therapeutics delivery in food through nanotechnology. Food Eng Rev 4:114–123. TitleCrossRef

Kim T (2006) Antimicrobial composition containing natural extract, nano silver and natural essential oil

Krasaekoopt W, Bhandari B, Deeth H (2003) Evaluation of encapsulation techniques of probiotics for yoghurt. Int Dairy J 13:3–13CrossRef

Latva-Nirva E, Dahms G, Jung A, Fiebrig B (2009) Ultrafine titanium dioxide nanoparticles and dispersions thereof

Lavie CJ, Milani RV, Mehra MR, Ventura HO (2009) Omega-3 polyunsaturated fatty acids and cardiovascular diseases. J Am Coll Cardiol 54:585–594CrossRefPubMed

Leclercq S, Harlander KR, Reineccius GA (2009) Formation and characterization of microcapsules by complex coacervation with liquid or solid aroma cores. Flavour Fragr J 24:17–24. https://doi.org/10.1002/ffj.1911 CrossRef

Letchford K, Burt H (2007) A review of the formation and classification of amphiphilic block copolymer nanoparticulate structures: micelles, nanospheres, nanocapsules and polymersomes. Eur J Pharm Biopharm 65:259–269CrossRefPubMed

Li X, Liu A, Ye R et al (2015) Fabrication of gelatin – laponite composite films: effect of the concentration of laponite on physical properties and the freshness of meat during storage. Food Hydrocoll 44:390–398CrossRef

Limpens J, Schröder FH, de Ridder CMA et al (2006) Combined lycopene and vitamin E treatment suppresses the growth of PC-346C human prostate cancer cells in nude mice. J Nutr 136:1287–1293PubMed

Luykx DMAM, Peters RJB, Van Ruth SM, Bouwmeester H (2008) A review of analytical methods for the identification and characterization of nano delivery systems in food. J Agric Food Chem 56:8231–8247CrossRefPubMed

Ma QH, Kuang YZ, Hao XZ, Gu N (2009) Preparation and characterization of tea polyphenols and vitamin E loaded nanoscale complex liposome. J Nanosci Nanotechnol 9:1379–1383CrossRefPubMed

Maddinedi SB, Mandal BK, Ranjan S, Dasgupta N (2015) Diastase assisted green synthesis of size-controllable gold nanoparticles. RSC Adv 5:26727–26733. https://doi.org/10.1039/C5RA03117F CrossRef

Maherani B, Arab-Tehrany E, Kheirolomoom A et al (2012) Influence of lipid composition on physicochemical properties of nanoliposomes encapsulating natural dipeptide antioxidant L-carnosine. Food Chem 134:632–640CrossRefPubMed

Malshe VC, Malshe AP (2007) Non-metallic nano/micro particles coated with metal, process and applications thereof

Marsanasco M, Márquez AL, Wagner JR et al (2011) Liposomes as vehicles for vitamins E and C: an alternative to fortify orange juice and offer vitamin C protection after heat treatment. Food Res Int 44:3039–3046CrossRef

Medina C, Santos-Martinez MJ, Radomski a, et al (2007) Nanoparticles: pharmacological and toxicological significance. Br J Pharmacol 150:552–558. doi: https://doi.org/10.1038/sj.bjp.0707130

Moraru CI, Panchapakesan CP, Huang Q et al (2003) Nanotechnology: a new frontier in food science. Food Technol 57:24–29

Mozafari MR, Flanagan J, Matia-Merino L et al (2006) Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods. J Sci Food Agric 86:2038–2045CrossRef

Mozafari MR, Johnson C, Hatziantoniou S, Demetzos C (2008) Nanoliposomes and their applications in food nanotechnology. J Liposome Res 18:309–327. https://doi.org/10.1080/08982100802465941 CrossRefPubMed

Nandita D, Ranjan S, Mundra S et al (2015) Fabrication of Food grade Vitamin E nanoemulsion by low energy approach, characterization and its application. Int J Food Prop. https://doi.org/10.1080/10942912.2015.1042587

Nandita D, Shivendu R, Patra D et al (2016) Bovine Serum Albumin interacts with Silver nanoparticles with a “side-on” or “end on” conformation. Chem Biol Interact 253:100–111. https://doi.org/10.1016/j.cbi.2016.05.018 CrossRef

Neethirajan S, Jayas DS (2011) Nanotechnology for the food and bioprocessing industries. Food Bioprocess Technol 4:39–47CrossRef

Observatory Nano, Commission E (2009) Report on nanotechnology in agrifood. 46

Perez-Esteve E, Bernardos A, Martínez-Máñez R, M Barat J (2013) Nanotechnology in the development of novel functional foods or their package. An overview based in patent analysis. Recent Pat Food Nutr Agric 5:35–43CrossRefPubMed

Rai M, Yadav A, Gade A (2009) Silver nanoparticles as a new generation of antimicrobials. Biotechnol Adv 27:76–83CrossRefPubMed

Ranjan S, Ramalingam C (2016) Titanium dioxide nanoparticles induce bacterial membrane rupture by reactive oxygen species generation. Environ Chem Lett:1–8

Ranjan S, Dasgupta N, Chakraborty AR et al (2014a) Nanoscience and nanotechnologies in food industries: opportunities and research trends. J Nanopart Res 16:2464CrossRef

Ranjan S, Dasgupta N, Chakraborty AR et al (2014b) Nanoscience and nanotechnologies in food industries: opportunities and research trends. J Nanopart Res 16:1–23. https://doi.org/10.1007/s11051-014-2464-5 CrossRef

Ranjan S, Dasgupta N, Chinnappan S et al (2015) A novel approach to evaluate titanium dioxide nanoparticle-protein interaction through docking: an insight into mechanism of action. Proc Natl Acad Sci India – Sect B Biol Sci. https://doi.org/10.1007/s40011-015-0673-z

Ranjan S, Dasgupta N, Ramalingam C (2016a) Chapter 7: Nanoemulsions in food science and nutritions. In: Shampa S, Yashwant P (eds) Nanotechnology in nutraceuticals: production to consumption. CRC press, Boca Raton, p 135

Ranjan S, Dasgupta N, Rajendran B et al (2016b) Microwave-irradiation-assisted hybrid chemical approach for titanium dioxide nanoparticle synthesis: microbial and cytotoxicological evaluation. Environ Sci Pollut Res. https://doi.org/10.1007/s11356-016-6440-8

Ranjan S, Dasgupta N, Srivastava P, Ramalingam C (2016c) A spectroscopic study on interaction between bovine serum albumin and titanium dioxide nanoparticle synthesized from microwave-assisted hybrid chemical approach. J Photochem Photobiol B Biol 161:472–481. https://doi.org/10.1016/j.jphotobiol.2016.06.015 CrossRef

Ruxton CHS, Reed SC, Simpson MJA, Millington KJ (2004) The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence. J Hum Nutr Diet 17:449–459CrossRefPubMed

Sekhon BS (2010) Food nanotechnology – an overview. Nanotechnol Sci Appl 3:1–15PubMedPubMedCentral

Semo E, Kesselman E, Danino D, Livney YD (2007) Casein micelle as a natural nano-capsular vehicle for nutraceuticals. Food Hydrocoll 21:936–942CrossRef

Shukla A, Nandita D, Shivendu R et al (2017) Nanotechnology towards prevention of anemia and osteoporosis: from concept to market. Biotechnol Biotechnol Equip. https://doi.org/10.1080/13102818.2017.1335615

Silva HD, Cerqueira MÂ, Vicente AA (2012) Nanoemulsions for food applications: development and characterization. Food Bioprocess Technol 5:854–867CrossRef

Siripireddy B, Mandal BK, Shivendu R et al (2017) Nano-zirconia – evaluation of its antioxidant and anticancer activity. J Photochem Photobiol B Biol. https://doi.org/10.1016/j.jphotobiol.2017.04.004

Soppimath KS, Aminabhavi TM, Kulkarni AR, Rudzinski WE (2001) Biodegradable polymeric nanoparticles as drug delivery devices. J Control Release 70:1–20CrossRefPubMed

Sozer N, Kokini JL (2009) Nanotechnology and its applications in the food sector. Trends Biotechnol 27:82–89CrossRefPubMed

Srinivas PR, Philbert M, TQ V et al (2010) Nanotechnology research: applications in nutritional sciences. J Nutr 140:119–124CrossRefPubMedPubMedCentral

Tammina SK, Mandal BK, Ranjan S, Dasgupta N (2017) Cytotoxicity study of Piper nigrum seed mediated synthesized SnO2 nanoparticles towards colorectal (HCT116) and lung cancer (A549) cell lines. J Photochem Photobiol B Biol 166:158–168. https://doi.org/10.1016/j.jphotobiol.2016.11.017 CrossRef

Tang D-W, S-H Y, Ho Y-C et al (2013) Characterization of tea catechins-loaded nanoparticles prepared from chitosan and an edible polypeptide. Food Hydrocoll 30:33–41CrossRef

The Project on Emerging Nanotechnology (2013) The project on emerging nanotechnologies (PEN). Nanotechnology consumer products inventory. [Cited 29 Oct 2013]; Available from: http://www.nanotechproject.org/cpi/browse/categories/food-and-beverage/

Vidhyalakshmi R, Bhakyaraj R, Subhasree RS (2009) Encapsulation “The future of probiotics”-a review. Adv Biol Res 3:96–103

Walia N, Dasgupta N, Ranjan S et al (2017) Fish oil based vitamin D nanoencapsulation by ultrasonication and bioaccessibility analysis in simulated gastro-intestinal tract. Ultrason Sonochem 39:623–635. https://doi.org/10.1016/j.ultsonch.2017.05.021 CrossRefPubMed

Wang X, Wang Y-W, Huang Q (2009) Enhancing stability and oral bioavailability of polyphenols using nanoemulsions. In: ACS symposium series. pp 198–212

Weiss J, Decker EA, McClements DJ et al (2008) Solid lipid nanoparticles as delivery systems for bioactive food components. Food Biophys 3:146–154. https://doi.org/10.1007/s11483-008-9065-8 CrossRef

Wen H-W, DeCory TR, Borejsza-Wysocki W, Durst RA (2006) Investigation of NeutrAvidin-tagged liposomal nanovesicles as universal detection reagents for bioanalytical assays. Talanta 68:1264–1272CrossRefPubMed

Were LM, Bruce BD, Davidson PM, Weiss J (2003) Size, stability, and entrapment efficiency of phospholipid nanocapsules containing polypeptide antimicrobials. J Agric Food Chem 51:8073–8079CrossRefPubMed

Wu Y, Luo Y, Wang Q (2012) Antioxidant and antimicrobial properties of essential oils encapsulated in zein nanoparticles prepared by liquid – liquid dispersion method. LWT-Food Sci Technol 48:283–290CrossRef

Ye R, Harte F (2013) Casein maps: effect of ethanol, pH, temperature, and CaCl 2 on the particle size of reconstituted casein micelles. J Dairy Sci 96:799–805CrossRefPubMed

Ye C, Ye R, Liu J (2014) Effects of different concentrations of ethanol and isopropanol on physicochemical properties of zein-based films. Ind Crop Prod 53:140–147CrossRef

Yin L-J, Chu B-S, Kobayashi I, Nakajima M (2009) Performance of selected emulsifiers and their combinations in the preparation of $β$-carotene nanodispersions. Food Hydrocoll 23:1617–1622CrossRef

Yu H, Huang Y, Huang Q (2009a) Synthesis and characterization of novel antimicrobial emulsifiers from $\varepsilon$-polylysine. J Agric Food Chem 58:1290–1295CrossRef

Yu HG, Ji HG, Kim SD, Woo HK (2009b) Nano-emulsion composition of coenzyme Q10. WO2009005215 (2009)

Zimet P, Rosenberg D, Livney YD (2011) Re-assembled casein micelles and casein nanoparticles as nano-vehicles for $ω$-3 polyunsaturated fatty acids. Food Hydrocoll 25:1270–1276CrossRef

Zwiorek K, Kloeckner J, Wagner E, Coester C (2004) Gelatin nanoparticles as a new and simple gene delivery system. J Pharm Pharm Sci 7:22–28

Titel: Nanotechnology in Food Sector
verfasst von: Nandita Dasgupta
Shivendu Ranjan
Verlag: Springer Singapore
Buch: An Introduction to Food Grade Nanoemulsions
Print ISBN: 978-981-10-6985-7

Electronic ISBN: 978-981-10-6986-4

Copyright-Jahr: 2018
DOI: https://doi.org/10.1007/978-981-10-6986-4_1

Springer Professional

Abstract

Bitte loggen Sie sich ein, um Zugang zu Ihrer Lizenz zu erhalten.

Sie haben noch keine Lizenz? Dann Informieren Sie sich jetzt über unsere Produkte:

Springer Professional "Wirtschaft+Technik"

Springer Professional "Technik"

Springer Professional "Wirtschaft"