FOOD NANOTECHNOLOGY
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. Although there are ambitious thoughts of creating molecular food using nanomachines, this is unrealistic in the foreseeable future. Instead 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. Although some of these goals are further away, the food packaging industry already incorporates nanotechnology in products.
A.FOOD PROCESSING:
Nanotechnology is already making an impact on the development of functional or interactive foods, which respond to the body’s 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. Nanocapsules containing tuna fish oil (a source of omega 3 fatty acids) in their top selling product “Tip-Top” Up bread. The microcapsules are designed to break open only when they have reached the stomach, thus avoiding the unpleasant taste of the fish oil. Nanocochleates, which are 50 nm coiled nanoparticles and can be used to deliver nutrients such as vitamins, lycopene, and omega fatty acids more efficiently to cells, without affecting the colour or taste of food. Nanoceramic product which reduces oil use in restaurants and fast food shops by half. As a result of its large surface area, the product prevents the oxidation and agglomeration of fats in deep fat fryers, thus extending the useful life span of the oil. An additional benefit is that oil heats up more quickly, reducing the energy required for cooking.
B.PACKAGING AND FOOD SAFETY :
Developing smart packaging to optimize product shelf-life has been the goal of many companies. The researchers at Rutgers University in the US, is developing an “electronic tongue” for inclusion in packaging. This consists of an array of nanosensors which are extremely sensitive to gases released by food as it spoils, causing the sensor strip to change colour as a result, giving a clear visible signal of whether the food is fresh or not. The primary purpose of food packaging films is to prevent contents from drying out and to protect them from moisture and oxygen. The new film is known as a “hybrid system” that is enriched with an enormous number of silicate nanoparticles. These massively reduce the entrance of oxygen and other gases, and the exit of moisture, thus preventing food from spoiling. EU researchers in the Good Food Project have
developed a portable nanosensor to detect chemicals, pathogens and toxins in food. The project is also developing a device using DNA biochips to detect pathogens- a technique that could also be applied to determine the presence of different kinds of harmful bacteria in meat or fish, or fungi affecting fruit. The project also has plans to develop microarray sensors that can be used to identify pesticides on fruit and vegetables as well as those which will monitor environmental conditions at the farm. These have been coined “Good Food sensors”.
