Food Nanoscience in the Netherlands

Frans W.H. Kampers

BioNT, Wageningen UR, The Netherlands

E-mail: frans.kampers@wur.nl

ABSTRACT

Recently a new research program aimed at valorization of the results of nanotechnology research in two economically important application areas, food and health, has been approved. These two application areas are combined because of the expected synergy between them. The program is organized in four themes: Sensors and Analysis Systems; Active Packaging; Process Technology; and Encapsulation and Delivery.

It can be observed that applications of nanotechnology in food get more and more attention from consumer groups and that discussion is starting to develop. These discussions predominantly focus on the hazards of nanoparticles. However, most nanotechnology does not result in nanoparticles, and most nanoparticles are not manmade and therefore are not nanotechnology. To facilitate the discussion, to avoid misunderstanding and to be able to communicate on the merits of this new technology a good definition of nanotechnology for food applications would be required.

Nano4Vitality

The current research on micro- and nanotechnology in the Netherlands predominantly is organized in two large programs: MicroNed (www.microned.nl) and NanoNed (www.nanoned.nl). This is more fundamental research directed at understanding the principles of these new technologies. In order to valorize the results of this research in food and health applications recently a new program: Nano4Vitality was approved. It is a four year program of about €12 M that is now in its startup phase.

The aim of Nano4Vitality is “to create a demand driven nanotechnology systems ‘factory’ for two of the Netherlands’ most important market domains: food and health systems”. The combination of the food and health application areas was made because of the observation that there are many parallels between them and also many opportunities for synergy. Nano4Vitality is characterized by the fact that the utilization of knowledge in the market is paramount. Each project must therefore have an underlying business case. Also the projects will be oriented towards patents, applications and products in the market instead of publications and fundamental knowledge. An important component of the program is that it will contain an improved method for innovation, aiming at application of the results within three years. The program is to be positioned in between the basic research at universities and MicroNed and NanoNed, and the OEMs and the markets.

The Nano4Vitality program focuses on four themes. The first theme is Sensors and Analysis Systems. Nanotechnology will provide opportunities to make more sensitive and specific sensing systems. In food these sensors can be used to monitor food production processes and the quality of food products along the line; in health applications they monitor certain critical parameters. Because of the miniaturization and low power requirements these devices can be made small and lightweight to ensure maximum portability. Another common issue in food and health applications is the detection and quantification of micro-organisms. With the help of nanotechnology in combination with genomic and proteomic methods reliable analysis of the microbial activity can be achieved.

Active Packaging is the second theme of the Nano4Vitality program. Nanotechnology not only can be used to strengthen materials (passive application), it can also actively improve certain specifications of packaging systems. Both in medicine and food packaging is important to maintain the quality of products. In health applications this predominantly aims at keeping the contents sterile; in food applications it also involves creating barriers for certain molecules (water; oxygen, CO2, etc.). Nanotechnology provides new means of reducing the microbial pressure inside the package. Anti-microbial coatings or the inclusion of anti-microbial nanoparticles in the matrix of the packaging material strongly reduces the development of bacteria on or near the product. Scavenging agents included in the package catch specific molecules that leak through the packaging material. Very interesting is the application of low cost sensors in packaging material to monitor the product at various stages of the logistic process to guarantee immaculate product quality up until consumption or use.

The use of micro- and nanotechnology in Process Technology is the third theme of Nano4Vitality. With the advent of micro-electronics and the possibility to produce devices with extremely high degrees of accuracy and reproducibility, new processing devices became feasible. An example is a microsieve that can filter out certain components from complex streams (food, blood, etc.). By combining different devices with different sieving characteristics it is possible to fractionate complex mixtures (e.g. milk) into their individual components, thus adding much value to the basic product. But these types of devices can also be used to create new processes and in that way offer new opportunities for product innovation. For instance, on the basis of the microsieve technology membrane emulsification has been developed. One component of the emulsion is pressed through the membrane into the second, continuous phase component. Because of the uniformity of the pores and the total control over the conditions a monodisperse emulsion is obtained. This new process also allows creating double or even multiple emulsions in which inside of the droplets other droplets have been created that can create totally new functionality.

The fourth Nano4Vitality theme is Encapsulation and Delivery. Both in health and food applications it is often desirable to encapsulate certain components to 1) mask unfavorable smells or flavors; 2) to protect the components against processes necessary to prepare the product (e.g. heating); 3) to improve the bio-availability of certain substances; and 4) to prevent components from reacting with each other before they could do their work. In this theme inspiration is drawn from developments in the pharmaceutical industry where targeted drug delivery is a major research area. In food and health application there is less room to add sophisticated components to a product because it would make it too expensive. By using self assembly mechanisms with food grade components low cost nano-engineered containers can be formed that create the desired functionality.

Observations

There are many different areas where nanotechnology can be applied in the food industry (Moraru et al. 2003, IFT 2006). Applications of nanotechnologies in food critically depend on the acceptance of consumers (Siegrist et al. 2007). Discussions on the merits of these technologies versus the possible risks they represent have started to develop. This is very good since it is important to involve the public from the start in these developments to avoid the surprises that have cost applications of genetically modified foods dearly in the past. The societal acceptance of nanotechnology in food will be determined by the perception of consumers. There is a tendency with consumer groups to equate nanotechnology with nanoparticles which are regarded as being hazardous. Consequently the food industry denies use of nanotechnology in products. This denial might lead to a situation in which it is explained as if there is something to hide. This would seriously create distrust in the technology within society. However, especially in food applications, nanotechnology most definitely is not equal to nanoparticles. Some nanotechnologies (in general) result in nanoparticles, most do not. Nanoparticles are of nanometer dimensions is three directions (3D nano); nanotubes and fibres are small in two dimensions and large in the other (2D nano). They can be hazardous if they are not bound to larger objects or conglomerated. Most nanotechnology, however, is either 1D nano (surfaces, coatings, etc.) or is bound to devices or components. Moreover, many natural processes also result in nanoparticles. There are very many nanoparticles in our every day life that are not manmade and therefore would not constitute nanotechnology.

To create trust within society in applications of nanotechnology in food it is important to communicate about applications of nanotechnology and to provide the individual consumers the choice between products with and products without nanotechnology. To do so requires a clear definition of nanotechnology. Especially in food, which basically always has been made up of natural nanocomponents, this is very difficult. Many applications of the new technology use basic food components and modify them to create new functionality. How much modification would turn a protein fibril into nanotechnology? Encapsulation of nutrients utilizes substances that already have been approved for use in foods. These micro-containers usually are not of nano-dimensions, they are much larger. This means that these encapsulation systems are not nanoparticles. The nanotechnology (1D) is present in the wall of the containers which provides the additional functionality. Food products enhanced with encapsulated nutrients therefore do not contain nanoparticles, but they do contain nanotechnology.

Particles that can damage biological systems need time to do so. Nanotechnological particles in food products have been designed to break apart in the body. Biodegradability is the aim. There is very little use of inorganic, insoluble, persistent nanoparticles in food products. Moreover the gastro-intestinal tract is a very efficient barrier against particles and the retention time for particles in this system is very short, giving them very little opportunity to do harm. However, since research also has shown that certain types of nanoparticles can have unexpected effects we must remain cautious and more research is necessary to fully understand where risks may occur.

References

Moraru, CI, Panchapakesan, CP, Huang, Q, Takhistov, P, Liu, S and Kokini, JL. 2003. Nanotechnology: a new frontier in food science. Food Technol. 57(12): 24-9.

[IFT] Institute of Food Technologists. 2006. Functional materials in food nanotechnology. [IFT Sceintific Status Summary]. Weiss J, Takkhistov P, and McClements, DJ, J. Food Sci. 71(9): R107-116.

Siegrist, M, Cousin, ME., Kastenholz, H. and Wiek, A. 2007. Public acceptance of nanotechnology foods and food packaging: the influence of affect and trust. Appetite 49: 459–466.