Photonic crystals in biology - NanoTR-VI

Poster Session, Thursday, June 17Theme F686 - N1123Nanotechnology Applications in Food IndustryGonca Susyal 1 * Neriman Badatlolu 11 Department of Food Engineering, Celal Bayar University, 45140 Manisa, TurkeyAbstract- In this review, we focus on the advantages and disadvantages of nanotechnology applications that are used in food industry toimprove quality of products and food packaging materials and the development of smart foods. We will also discuss the implications of foodnanotechnology and identify current problem areas in nanotechnology in view of the potential risks of nanomaterials for health and theenvironment, as well as regulatory issues.Nanotechnology generally refers to objects that are onebillionthof a meter in diameter (nanometer). The principle ofnanotechnology is that materials with known properties andfunctions at their normal sizes take on different and oftenuseful properties and functions at their nanosizes [1]. Whenthe reduction in size of structures leads to step changes inproperties, that provide radical new solutions to problems andnew commercial opportunities, these types of applications areconsidered to be examples of what has been termedevolutionary nanotechnology [2].In the food industry, several novel applications ofnanotechnologies have become apparent, including the use ofnanoparticles, such as micelles, liposomes, nanoemulsions,biopolymeric nanoparticles and cubosomes, as well as thedevelopment of nanosensors, which are aimed at ensuringfood safety [2,3]. Also, nanotechnologies cover many aspects,such as disease treatment, food security, new materials forpathogen detection, packaging materials and delivery systems[4].Figure 1. Application matrix of nanotechnology in food science andtechnologyAs it applies to the food industry, nanotechnology involvesusing biological molecules such as sugars or proteins as targetrecognitiongroups for nanostructures that could be used, forexample, as biosensors on foods [1,5,6]. Such biosensorscould serve as detectors of food pathogens and othercontaminants and as devices to track food products [7].Nanotechnology may also be useful in encapsulation systemsfor protection against environmental factors. In addition, it canbe used in the design of food ingredients such as flavors andantioxidants [4]. The goal is to improve the functionality ofsuch ingredients while minimizing their concentration. As theinfusion of novel ingredients into foods gains popularity,greater exploration of delivery and controlled-release systemsfor nutraceuticals will occur [8].Although nanotechnology can potentially be useful in allareas of food production and processing, many of the methodsare either too expensive or too impractical to implement on acommercial scale. For this reason, nanoscale techniques aremost cost-effective in the following areas of the food industry:development of new functional materials, food formulations,food processing at microscale and nanoscale levels, productdevelopment, and storage [1,2,7]. Besides, nanotechnologyhas the potential to improve the environment, both throughdirect applications of nano-materials to detect, prevent, andremove pollutants, as well as indirectly by usingnanotechnology to design cleaner industrial processes andcreate environmentally responsible products and to providemore sensitive detection systems for air and water qualitymonitoring [10].It is important to note that nanomaterials, owing to theirincreased contact surface area, might have toxic effects in thebody that are not apparent in the bulk materials. In addition,there might be potential and unforeseen risks for their use infood-packaging materials [3]. While nanotechnology mightprovide solutions for certain environmental problems,relatively little is known at present about the environmentalimpact of nano-particles. Current studies indicate that somenanomaterials are toxic and they can impact biodegradation,transformation and adsorption of some other contaminants inthe environment [10].However, there are social and ethical issues of usingnanotechnology in the food sector that must be considered.Currently, the potential risks of nanomaterials to human healthand to the environment are unknown. Governments shouldconsider appropriate labeling and should also set downregulations that will help to increase consumer acceptability[3]. At this stage of (lack of) knowledge of nanotoxicology itis unavoidable that risk assessors need as much information aspossible about nanoparticals and their appearance andbehavior in biological matrices and organisms [4].*Corresponding author: 0Hgoncasusyal@gmail.com[1]Richardson, S.M.N., Journal of the American Dietetic Association,2007, 1494-1497.[2] Chau,C.F., Wu,S.H., G.C.,Yen, Trends in Food Science &Technology,18, 2007, 269-280.[3] Sozer,N., Kokini,J.L., 2009, Trends in Biotechnology,27,2, 82-89.[4] H. Bouwmeester et al. / Regulatory Toxicology andPharmacology 53 (2009) 52–62[5] Baeummer, A. (2004), Food Technol. 58, 51–55[6] Vo-Dinh, T. et al. (2001), Sensors Actuat. B. 74, 2–11[7] Azeredo,H.M.C., Food Research International 42 (2009) 1240–1253[8] Haruyama, T. 2003, Adv. Drug Delivery Rev. 55: 393-401.[9] Kaplan,.., Karanfil,T., Kiti,M., 7. Ulusal Çerce MühendisliiKongresi, 2007, 845-848.6th Nanoscience and Nanotechnology Conference, zmir, 2010 773