Food Nanotechnology Research Articles

Biopolymer-Based Nanotechnology Approaches To Deliver Bioactive Compounds for Food Applications: A Perspective on the Past, Present, and Future.

Food nanotechnology is an emerging and rapidly evolving field that encompasses an extremely broad range of disciplines and has found various applications in different food sectors. The objective of this perspective is to update the current knowledge on the nanotechnology-based approaches to prepare delivery vehicles for bioactive compounds. Research progress on the development of nanoparticles made from food biopolymers (i.e., protein and polysaccharide) is particularly highlighted. In addition, two types of most recently developed nanoscale delivery systems, i.e., protein-polysaccharide complex and lipid-biopolymer hybrid nanoparticles, are introduced, and their relevant applications are discussed. Finally, suggestions for future research directions on developing safe, effective, and edible nanoscale delivery vehicles for food applications are provided.

Sensory acceptability and willingness to buy foods presented as having benefits achieved through the use of nanotechnology

Nanotechnology is the manipulation of matter on a small scale (1-billionth of a meter). Nanomaterials have been used extensively in food production and packaging to improve food safety and eating quality. However, consumer knowledge of nanotechnology is low and the public’s perceptions about its use in foods is poorly understood. This study assessed consumers’ knowledge and attitudes towards food nanotechnology, and measured degree of liking and purchase intent for tasted foods presented as having specific nanotechnology benefits. Participants were 161 young, mostly college-educated adults. They evaluated samples of fresh cherry tomatoes and chocolate ice cream for overall liking and liking of key attributes using 15-cm line scales. They were informed that the first sample of each food had no nanotechnology (control), but the subsequent samples were produced with nanotechnology materials. For the tomatoes, nanoparticles were added to the packaging as an anti-microbial or to extend freshness; for the ice cream, nanoparticles were incorporated into the food matrix to deliver probiotics or reduce icing. In reality, no foods were produced with nanotechnology. Participants also completed surveys on their food attitudes and knowledge of nanotechnology. Results showed that all the samples were highly liked, regardless of whether they claimed to deliver nanotechnology benefits. In addition, most (75–86%) participants were willing to buy the nanotechnology foods; the primary reasons being “sensory appeal” and “nanotechnology benefit” (p < 0.01). These results show that a majority of young, educated consumers had positive attitudes towards foods with nanotechnology and were willing to buy them.

Annual report of the EFSA Scientific Network of Risk Assessment of Nanotechnologies in Food and Feed for 2019

Annual report of the EFSA Scientific Network of Risk Assessment of Nanotechnologies in Food and Feed for 2019

Green approach in food nanotechnology based on subcritical water: effects of thyme oil and saponin on characteristics of the prepared oil in water nanoemulsions.

Thyme oil in water nanomulsion was prepared under subcritical water conditions using water and saponin, as solvent and emulsifier, respectively. Gas chromatography revealed that there were 44 bioactive components in the extracted thyme essential oil which, thymol and carvacrol were two mains of them. Experiments were designed based on central composite design and effects of amounts of saponin and thyme essential oil were evaluated on particle size, polydispersity index (PDI) and zeta potential of the prepared nanoemulsions using response surface methodology. Obtained results revealed that more desirable thyme oil nanoemulsions with minimum particle size (184.51nm) and PDI (0.514), and maximum zeta potential (- 22.51mV) were prepared using 0.94g of saponin and 0.28mL of thyme essential oil. Furthermore, results indicated that prepared nanoemulsion using obtained optimum production conditions had relatively high antioxidant activity (24%) and high antibacterial and antifungal activities against Staphylococcus aureus and Penicillium digitatum.

Nanotechnology in agriculture and food

In recent years, potential of nanotechnology in agriculture and food biotechnology has received attention of agriculture/plant biotechnologists. Although the application of nanotechnology in the field of chemistry and physics are well known and several products resulting through the use of nanotechnology are already in the market, the application of nanotechnology in agriculture and food sector is relatively new and therefore, not so widely known. United States Department of Agriculture (USDA) was perhaps the first in addressing this issue, when they prepared a roadmap (published in September 2003) for the application of nanotechnology in agriculture and food. The prediction was that nanotechnology would transform the entire agriculture and food industries, changing the way the crops are grown and the food is produced, processed, packaged, transported, and consumed. After this initial effort in 2003, significant progress in the application of nanotechnology in agriculture and food has been made both in the developed and developing countries of the world. A brief account of the methods used in the application of nanotechnology in the field of agriculture and food industry and the progress already made through these applications will be presented in this Review.

Journal of Food Processing and Technology Editorial Note

Journal of Food Processing and Technology (JFPT) is an open access diary with month to month issue discharge recurrence which distributes quality articles in the field of Food Science related however not constrained to Food Technology, Food Biotechnology, Food Processing, Food Nanotechnology, Chemistry, microbiology and biotechnology parts of food and so on.

Review on the Application of Food Nanotechnology in Food Processing

Nanotechnology is the manufacture, use of materials and structures at the nanometer scale (a nanometre is one millionth of a millimetre). It offers a wide range of opportunities for the development of innovative products and applications in food system. Food quality monitoring using biosensors- intelligent, active and smart food packaging systems; nano emulsions and nano encapsulation of bioactive food compounds are some examples of emerging applications of nanotechnology in the food sector. In food engineering, two major applications related to nanotechnology i.e. food Nano sensing and food nano structured ingredients are being expected. In the former field, better food quality and safety evaluation can be achieved by using nanotechnology. Various types of nano sensors are being developed to meet the different requirements in food inspection (nano sensors for detection of external and internal conditions in food packaging, carbon nanotubes based electrochemical sensors for detection of cations, anions and organic compounds in food, various aptamers for detection of pesticides, antibiotics, heavy metals, microbial cells and toxins). Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. However, in the pursuit of delivering patentable technologies, concerns over consumer health and safety in the use of nanoparticles in foods is an ongoing challenge.

Investigation of cryomechanochemistry processes in the development of nanotechnologies of supplements prepared from chlorofill containing vegetables and discovery of hidden chlorophyll forms

Processes of cryomechanochemistry in development of food nanotechnologies of supplements as frozen pastes in the nano-dimensional form prepared from chlorophyll-containing vegetables (CCV) such as spinach, celery and parsley were studied. The nanotechnologies are based on the use of an innovative complex action of cryogenic shock freezing and low-temperature fine-dispersed grinding accompanied by the processes of cryomechanodestruction and cryomechanochemistry. The developed nanotechnologies make it possible not only to preserve a and b chlorophyll, β-carotene and other BAS contained in raw materials but also to more fully extract hidden inactive and bound biopolymers (protein, polysaccharides) of the BAS forms in a readily digestible form. The bound inactive forms of chlorophyll and other BAS in CCV found in processing by means of cryotechnology to obtain health improving products (frozen cryopastes in a nanoscale form) were revealed. It has been found that CCV contain 3.0…3.5 times more chlorophyll and other BAS in a bound form than can be extracted from fresh chlorophyll-containing vegetables. It was shown that weight fraction of BAS in cryopastes prepared from CCV is 2.5…3.5 times higher than in fresh vegetables. The mechanism of these growth processes was revealed.It was established that activity of oxidizing enzymes (peroxidase and polyphenol oxidase) in rapidly cryo-frozen CCV depends on the final product freezing point. Freezing to the temperature of –35…–40 °C in the middle of the product results in a complete inactivation of oxidizing enzymes whereas freezing to –18 °C leads to a 1.4…1.5-time increase in enzyme activity as in the case of enzyme activation under the action of heat treatment of raw materials at +35 °C. Mechanisms of the processes of cryomechanochemistry associated with mechanocracking and complete inactivation of oxidizing enzymes were disclosed.The developed cryopastes from CCV have no counterparts and are the source of a unique complex of BAS (a and b chlorophylls, β-carotene, L-ascorbic acid, phenolic compounds, etc.). Using the cryopastes obtained, a green line of health improving products was developed where CCV supplements act as natural dyes, thickeners, or texture stabilizers

Avanços e preocupações sobre a nanotecnologia em alimentos para humanos e animais – uma revisão

Nanotechnology in food is relatively new compared to biomedical area and information technology industries. In this way, this science has aroused great interest in recent years mainly in developed countries, where industry has benefited from its use. Major uses include nanodispersions, nanocapsules, nanolaminates, nanofibers and nanotubes for food packaging, as well as nutritional utilization. In the animal area, the use of nanotechnology is present in vaccines, nutrition, genetics and medicines. However, potential risks must be considered, in addition to the need for specific legislation. Research on food nanotechnology is in progress, with nanoparticle-derived food products expected to be increasingly available to consumers and producers worldwide in the coming years. The present review aims to present the use of nanotechnology in the food industry, emphasizing the use of various nanomaterials for food packaging, as well as its nutritional application in animal diets, potential risks and existing legislation.

Risk and benefit perceptions of human enhancement technologies: The effects of Facebook comments on the acceptance of nanodesigned food

The introduction of a new technology, such as a human enhancement technology, may induce apprehension and concern among the general public. Social media enable individuals to find information and share their insights and concerns regarding new technologies. This results in an abundance of viewpoints that guides the individual's acceptance and decision-making. A relevant question for this special issue is to what extent attitudes toward human enhancement technologies are influenced by online cues that signal the views of other people without obvious relevant expertise, such as online comments (social proof). An online experiment focusing on the enhancement of human health and the functioning of the human body through the application of nanotechnology in food was conducted. The study investigated to what extent social proof impacted views on the application of nanotechnology in food. The valence of comments on a fake Facebook image with four comments was manipulated (positive, negative, mixed). A representative sample of Dutch Internet users (n = 289) completed the study. Perceptions, feelings, behavior, and information need were measured. Results showed that comment valence had a significant effect on risk perception, benefit perception and attitude: the more positive the comments read by the participants, the lower risk perception, the higher benefit perception and the more positive the attitude toward nanodesigned food. Significant interaction effects of initial feelings of dread and comment valence were further found for risk perception and willingness to buy. In contrast, there were no significant interactions of initial feelings of optimism and comment valence. Implications for risk communication regarding human enhancement technologies are discussed.

Nanoscience and Nanotechnology in Foods and Beverages

No Abstract.

Big issues for a small technology: Consumer trade-offs in acceptance of nanotechnology in food

Abstract Nanotechnology offers many potential applications across the supply chain which could result in a more sustainable agriculture and food system. However, considerable challenges still exist in realising its potential, including consumer acceptance. This research examines consumer perspectives on two different nanotechnology applications (in packaging for chicken fillets and in cheese) using conjoint analysis. A face-to-face survey of 1046 Irish adults was undertaken. It finds that technology has a significant impact on consumer food choices (higher levels of acceptance with traditional technology rather than nanotechnology), that different applications of a technology can result in varying levels of acceptance (higher acceptance for nanotechnology in packaging of chicken fillets rather than in the cheese product) and that offering salient benefits (e.g. health or lower price) can off-set technology concerns in some but not all instances. Differences amongst consumer segments also exist with price having low utility for “health focused consumers” but having high utility for “conventional consumers”. Industrial relevance This research provides industry with an overview of consumer perceptions around two potential nano-inside and nano-outside product applications elicited through a nationally representative quantitative survey (n = 1046). The results from this work can contribute to the development of a research commercialisation strategy that will yield products and processes of value to consumers, and thus will have greater likelihood of acceptance. Moreover, this work points to the need to involve consumers at an early stage in the product development process and in considering potential commercialisation pathways, particularly with regard to food production where consumers may be especially sensitive or risk-averse. Appreciating the concerns and preferences of consumers and eliciting their overall level of acceptance with regard to particular technologies and product applications is crucial for their success.

Nano-Emulsion and Nano-Encapsulation of Fruit Flavor: Review

Nano-emulsion and nano-encapsulation of fruit flavor aim to make flavor stabilization which is generally labile in the form of liquid (emulsion) and powder (encapsulation) preparations. Nanotechnology in food is a technology to reduce food particle size to 20-200 nm which is generally followed by new properties both physical, chemical and sensory. In nano-emulsion products such as transparent color and products stability are characterized by: absence of sedimentation (creaming), unification of two particles (flocculation), unification of particles to enlarge (coalescent) and exchange of internal and external phases (inversion). In nano-encapsulation products flavor stability is maintained by reduced aroma volatility which is bound by the carrier matrix while controlling the release of aroma. The method of forming nano-emulsion uses two approaches, namely high energy such as high-pressure homogenization and ultra-sonication methods, and low energy such as spontaneous emulsification. Making an emulsion is by mixing two different compounds of polarity stabilized by the emulsifier. In the emulsion flavor system for making nano-encapsulation a biopolymer is needed which acts as a core coating. The encapsulation was made by making an emulsion first, then one of the drying techniques was carried out such as spray drying, drum drying and freeze drying. This literature review describes nano-emulsion techniques and nano-encapsulation of fruit flavor

Annual report of the EFSA Scientific Network of Risk Assessment of Nanotechnologies in Food and Feed for 2018

Regulatory preparedness is an important strategic objective of EFSA, particularly for developing techniques used in the food and feed chain such as Nanotechnologies. The Scientific Network of Risk Assessment of Nanotechnologies in Food and Feed was established in 2010 by the EFSA Advisory Forum to exchange information and expertise with Member States. Over the recent years, this Network has become more involved in regulatory preparedness through practical cooperation on a EFSA risk assessment guidance. After an extensive consultation with the Network, in July 2018, EFSA published the first part of the Guidance on the applications of nanoscience and nanotechnologies in the food and feed chain for human and animal health. The 2018 meeting was dedicated to the discussion on the implementation of this guidance and Member States presented their experiences or research linked to aspects of the EFSA Guidance. This report aims to inform the public, stakeholders and research communities about the implementation issues arising from the pilot cases and application of the EFSA Guidance. The pilot phase of the EFSA Guidance continues until the end of 2019 and further feedback is expected from Stakeholders through the workshop on 1-2 April 2019. The Guidance will be then revised and published in 2020. The Network has also identified key topics for further research to strengthen regulatory science.

“Listen, did you hear…?” A structural equation model explaining online information sharing on the risks of nanotechnology in food

In order to encourage consumer informed decision making, it is in the interest of risk communicators in the food industry and authorities to facilitate consumer risk information sharing. Focusing on the risks of nanotechnology in food products, this study aimed to develop and test a model that describes the processes that result in the online sharing of risk information on food products. The model was based on the Theory of Planned Behaviour, the Risk Information Seeking and Processing model and the broader risk perception and communication literature. A cross-sectional online survey has been carried out among a representative sample of adults >18 years of age in the Netherlands (n = 511). Attitude, self-efficacy, and injunctive and descriptive subjective norms in relation to information sharing were measured, as were information need, information seeking, trust, risk perception and anxiety in relation to the application of nanotechnology in food products. Structural equation modelling (SEM) was applied to test the determinants of information sharing behaviour, and their relationships. Results showed that the intention to share information about the risks of nanotechnology in food online was medium-low. The hypothesized model as a whole fitted the data and nine of the fourteen path coefficients were highly significant. Results showed injunctive norms to be the main determinant of information sharing. Attitude and information seeking also contributed to the explanation of the variance in information sharing. Results are put into the perspective of relevant theoretical viewpoints and empirical findings. Implications for food risk communication and the facilitation of informed decision making are discussed.

Perceived Risk Analysis of and Willingness to Buy Food Nanotechnology

A number of studies stated that nanotechnology is predicted to encourage the third wave of research diffusion, development, and advancement in agricultural and food sectors, as an integrated part of the nanotechnology revolution in various fields. The aim of this study was to assess the effect of nanotechnology knowledge, trust, and communication media on perceived risk and willingness to buy food nanotechnology. The data came from an online questionnaire with 302 people collected by an online survey, and the research used a purposive sampling method, and structural equation modeling was used for data analysis. Based on the result of the research on three variables (nanotechnology knowledge, trust, and communication media), it is known that communication media and trust had significant effects on risk perception; however, nanotechnology knowledge had no significant effect. Furthermore, perceived risk had a significant effect on willingness to buy food nanotechnology. The sequence from the largest to the smallest of willingness to buy is functional food with a health benefit, food packaging, and food additive to improved product quality. Functional food has been chosen because there is an additional health benefit they will get. Meanwhile, food packaging was considered less risky as it did not directly contact with the product and was not digested by the body. Food additives to improve product quality was the lowest since the respondents felt they did not get any benefits from the application.

When Evolution Works Against the Future: Disgust's Contributions to the Acceptance of New Food Technologies.

New food technologies have a high potential to transform the current resource‐consuming food system to a more efficient and sustainable one, but public acceptance of new food technologies is rather low. Such an avoidance might be maintained by a deeply preserved risk avoidance system called disgust. In an online survey, participants (N = 313) received information about a variety of new food technology applications (i.e., genetically modified meat/fish, edible nanotechnology coating film, nanotechnology food box, artificial meat/milk, and a synthetic food additive). Every new food technology application was rated according to the respondent's willingness to eat (WTE) it (i.e., acceptance), risk, benefit, and disgust perceptions. Furthermore, food disgust sensitivity was measured using the Food Disgust Scale. Overall, the WTE both gene‐technology applications and meat coated with an edible nanotechnology film were low and disgust responses toward all three applications were high. In full mediation models, food disgust sensitivity predicted the disgust response toward each new food technology application, which in turn influenced WTE them. Effects of disgust responses on the WTE a synthetic food additive were highest for and lowest for the edible nanotechnology coating film compared to the other technologies. Results indicate that direct disgust responses influence acceptance and risk and benefit perceptions of new food technologies. Beyond the discussion of this study, implications for future research and strategies to increase acceptance of new food technologies are discussed.

Particle Size Characterization of Sepia Ink Eumelanin Biopolymers by SEM, DLS, and AF4-MALLS: a Comparative Study

Cephalopod ink is a complex mixture of bioactive substances with technical properties of interest in many fields (e.g., biophysics, ecology, environment, biomedicine, food technology, cosmetics, or fine arts). It was previously reported that organic nanoparticles may naturally appear in this mixture. Thus, the particle size determination of these biopolymers is interesting from the point of view of food nanotechnology and nanotoxicology. In this work, the particle size of purified eumelanin microspheres from commercial sepia ink was successfully measured by three techniques: Scanning electron microscopy (SEM), dynamic light scattering (DLS), and asymmetric-flow field-flow fractionation linked to multi-angle laser-light scattering (AF4-MALLS). This study shows the potential and differences of the application of these techniques in terms of sample preparation, conditioning, introduction, and principles for particle size characterization of natural organic nanoparticles in foods. Thus, this methodology can be a model for the characterization of other natural and engineered organic nanoparticles in this matrix type. DLS and AF4-MALLS provide the size corresponding to the hydrodynamic diameter, which is usually larger than the size of the dense core provided by SEM (without hydration or solvation layer). Additionally, SEM informs about the particles morphology, showing a quasi-spherical shape for particles between 100 and 140 nm. DLS and AF4-MALLS indicate particles of hydrodynamic diameter in the range of 180–260 nm. Furthermore, the absolute molar mass of particles has been measured by MALLS.

Solid lipid nanoparticles as carriers for lipophilic compounds for applications in foods.

Nanotechnology is a new subject of interest in the field of food industry. Therefore, scientific and technological studies have been intensified in the last 10 years because of the promising results associated with the potential application of functional properties in food products, such as physical and chemical stability, protection and controlled release of bioactive compounds, and facilitated solubility of lipophilic compounds. Lipids have been used as raw material for the preparation of nanostructures, mainly owing to the solubilization capacity of lipophilic bioactive compounds, as well as because of the advantage of potentially using natural ingredients for production on an industrial scale. Thus, in this review, we describe the information reported in scientific literature on the chemical, physical, and structural properties of lipids used in the preparation of solid lipid nanoparticles (SLNs) and nanostructured lipid carriers (NLCs). We reviewed the production methods; structural lipid components; emulsifying systems; bioactive lipophilic compounds; and the physical, thermal, and oxidative properties of SLN and NLC. In addition, important methods for characterizing these systems with regard to particle size, polydispersity index, zeta potential, morphology, crystallization behavior, and polymorphism are discussed with examples, in order to support studies that consider physical stability during processing and storage. Furthermore, studies on the applications of SLNs and NLCs in foods are only found for model systems, justifying the compilation of a series of studies on the potential applications to encourage future works. In addition, we have described the aspects still under discussion, related to the possible risks and regulatory aspects of nanotechnology in food.

An economic analysis of nanofood labeling

The paper examines the economic effects of labeling food nanotechnology products using an analytical framework of heterogeneous consumers and imperfectly competitive suppliers. Labeling results in increased costs for nanofood producers (the cost effect of the labeling policy), reduced consumer uncertainty regarding the nature of the food product (certainty effect), and can affect consumer attitudes towards nanofoods by being perceived as a warning signal (stigma effect). In this context, nanofood labeling can change the perceived quality differences between nanofoods and their conventional and organic counterparts, with such changes being more salient when the stigma effect is large, when consumers have low awareness of food nanotechnology in the absence of labeling, and/or when competition among nanofood suppliers is more intense. Despite its empirical relevance, the impact of a labeling policy on consumer preferences (and the economic ramifications of such impact) has largely been ignored by the theoretical literature on the economics of labels. Our analysis shows that it matters. Specifically, our study shows that the market and welfare effects of labeling are case-specific and dependent on consumer awareness of, and attitudes towards food nanotechnology before and after the introduction of the policy as well as the relative magnitude of the cost, certainty and stigma effects of nanofood labeling. Our analytical findings also suggest that the effects of nanofood labels on consumer welfare are asymmetric with certain groups of consumers benefiting even when labeling has a stigma effect on nanofoods.