smitha asked: Nanotechnology: Giving a new dimension to Food IndustryINTRODUCTION:A derivative of chemistry, engineering, and physics, and micro fabrication techniques, nanotechnology involves manipulating matter at the nanoscale level. It is responsible for determining not only that biological and nonbiological structures measuring less than 100 nm exist but also that they have unique and novel functional applications. In fact, the National Nanotechnology Initiative (NNI, 2006) defines nanotechnology as
“the understanding and control of matter at dimensions of roughly 1 to 100 nanometers, where unique phenomena enable novel applications.” Because applications with structural features on the nanoscale level have physical, chemical, and biological properties that are substantially different from their macroscopic counterparts, nanotechnology can be beneficial on various levels. Research in biology, chemistry, engineering, and physics drives the development and exploration of the nanotechnology field. Consequently, certain industries such as microelectronics, aerospace, and pharmaceuticals have already begun manufacturing commercial products of nanoscale size. Even though the food industry is just beginning to explore its applications, nanotechnology exhibits great potential. Food undergoes a variety of postharvest and processing-induced modifications that affect its biological and biochemical makeup, so nanotechnology developments in the fields of biology and biochemistry could eventually also influence the food industry. Ideally, systems with structural features in the nanometer length range could affect aspects from food safety to molecular synthesis.
Potential Food Applications:All organisms represent a consolidation of various nanoscale-size objects. Atoms and molecules combine to form dynamic structures and systems that are the building blocks of every organism’s existence. For humans, cell membranes, hormones, and DNA are examples of vital structures that measure in the nanometer range. In fact, every living organism on earth exists because of the presence and interaction of various nanostructures. Even food molecules such as carbohydrates, proteins, and fats are the results of nanoscale- level mergers between
sugars, amino acids, and fatty acids. As it applies to the food industry, nanotechnology involves using biological molecules such as sugars or proteins as target-recognition groups for nanostructures that could be used, for example, as biosensors on foods. Such biosensors could serve as detectors of food pathogens and other contaminants and as devices to track food products. Nanotechnology may also be useful in encapsulation systems for protection against environmental factors. In addition, it can be used in the design of food ingredients such as flavors and antioxidants. The goal is to improve the functionality of such ingredients while minimizing their concentration. As the infusion of novel ingredients into foods gains popularity, greater exploration of delivery and controlled-release systems for nutraceuticals will occur. Although nanotechnology can potentially be useful in all areas of food production and processing, many of the methods are either too expensive or too impractical to implement on a commercial scale. For this reason, nanoscale techniques are most cost-effective in the following areas of the food industry: development of new functional materials, food formulations, food processing at microscale and nanoscale levels, product development, and storage.
Nanodispersions and Nanocapsules:As the fundamental components of foods, functional ingredients such as vitamins, antimicrobials, antioxidants, flavorings, and preservatives come in various molecular and physical forms. Because they are rarely used in their purest form, functional ingredients are usually part of a delivery system. A delivery system has numerous functions, only one of which is to transport a functional ingredient to its desired site. Besides being compatible with food product attributes such as taste, texture, and shelf life, other functions of a delivery system include protecting an ingredient from chemical or biological degradation, such as oxidation, and controlling the functional ingredient’s rate of release under specific environmental conditions. Because they can effectively perform all these tasks, nanodispersions and nanocapsules are ideal mechanisms for delivery of functional ingredients. These types of nanostructures include association colloids, nanoemulsions, and biopolymeric nanoparticles.
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