PREPARATION TECHNIQUES OF NANOTECHNOLOGY SYSTEMS APPLIED TO FOOD
DOI:
https://doi.org/10.5902/2179460X19720Keywords:
Food, nanoencapsulation, nanoemulsion.Abstract
Nanotechnology is associated with the characterization, manufacturing, handling and application of biological and non-biological structures at the nanoscale. This technology appears as a promising tool for various fields of study, such as the chemical, pharmaceutical and also for the food industry. In the food and beverage sector the research for ways to improve production efficiency, food safety and food characteristics is extensive. Among the main nanostructured systems used in food industry are polymeric nanoparticles (nanocapsules and nanospheres) , solid lipid nanoparticles, liposomes and nanoemulsions; and there is a considerable number of methods of formulation of these systems. The aim of this review is to discuss the potential applications of nanotechnology in foods, emphasizing the use of nanoparticles, nanoemulsions, nanocapsules for food packaging as well as methods for obtaining, functionality and its features. Although the use of nanotechnology in food in its incipient, there are already numerous opportunities that can be explored, such as the development of products with nutraceutical and functional characteristics, the development of processes and intelligent packaging.
Downloads
References
Abbas, S., Karangwa, E., Bashari, M., Hayat, K., Hong, X., Sharif, H. R., Zhang, X. (2015) Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly. Ultrasonics Sonochemistry 23, 81–92.
Abdelwahed, W. (2006). Ghania Degobert, Serge Stainmesse, Hatem Fessi. Freeze-drying of nanoparticles: Formulation, process and storage considerations. Advanced Drug Delivery Reviews, 58(15), 1688-1713.
Abismail, B., Canselier, J. P., Wilhelm, A. M., Delmas, H., Gourdon, C. (1999). Emulsification by ultrasound: drop size distribution and stability. Ultrasonics Sonochemistry, 6(1–2) 75-83.
Acosta, E. (2009). Bioavailability of nanoparticles in nutrient and nutraceutical delivery. Current Opinion in Colloid & Interface Science, 14(1), 3-15.
Allémann, E., Gurny, R., Doelker, E. (1992). Preparation of aqueous polymeric nanodispersions by a reversible salting-out process: influence of process parameters on particle size. International Journal of Pharmaceutics, 87(1–3), 247-253.
Anandharamakrishnan, C. (2014). Techniques for Nanoencapsulation of Food Ingredients, Springer.
Anton, N., Benoit, J. P., Saulnier, P. (2008). Design and production of nanoparticles formulated from nano-emulsion templates—A review. Journal of Controlled Release 128, 185–199.
Behrend, O., Ax, K., Schubert, H. (2000). Influence of continuous phase viscosity on emulsification by ultrasound. Ultrasonics Sonochemistry, 7(2), 77-85.
Bouchemal, K., Briançon, S., Perrier, E., Fessi, H. (2004). Nano-emulsion formulation using spontaneous emulsification: solvent, oil and surfactant optimisation. International Journal of Pharmaceutics, 280, 241–251.
Bruxel, F., Laux, M., Wild, L. B., Fraga, M., Koester, L. S., Teixeira, H. F. (2012). Nanoemulsões como sistemas de liberação parenteral de fármacos. Química Nova, 35(9), 1827-1840.
Bürki, K., Jeon, I., Arpagaus, C., Betz, G. (2011). New insights into respirable protein powder preparation using a nano spray dryer. International Journal of Pharmaceutics, 408(1–2), 248-256.
Chau, C. F; Wu, S. H; Yen, G. C. (2007). The development of regulations for food nanotechnology. Trends in food Science & Technology, 18 (5), p.269-280, 2007.
Chen, L., Remondetto, G. E., Subirade, M. (2006). Food protein-based materials as nutraceutical delivery systems. Trends in Food Science & Technology, 17, 272–283.
Ciron, C. H. R., Ian, E., Gee, V. L., Kelly, A. L., Auty, M. A. E. (2011). Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt. Food Hydrocolloids, 25(6), 1470-1476.
Contado, C; Ravani, L; Passarella, M. (2013). Size characterization by Sedimentation Field Flow Fractionation of silica particles used as food additives. Analytica Chimica Acta, 788, 183-192.
Cushen, M., Kerry, J., Morris, M., Cruz-Romero, M., Cummins, E. (2012). Nanotechnologies in the food industry e Recent developments, risks and regulation. Trends in Food Science & Technology, 24, 30-46.
Donsì, F., Annunziata, M., Sessa, M., Ferrari, G. (2011). Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT - Food Science and Technology, 44, 1908-1914.
Ezhilarasi, P. N., Karthik, P., Chhanwal, N., Anandharamakrishnan, C. (2013). Nanoencapsulation Techniques for Food Bioactive Components: A Review. Food and Bioprocess Technology, 6, 628–647.
Fathi, M; Mozafari, M.R; Mohebbi, M. (2012). Nanoencapsulation of food ingredients using lipid based delivery systems. Trends in Food Science & Technology, 23(1), 13-27.
Feijoo, S. C., Hayes, W.W., Watson, C. E., Matin, J. H. (1997). Effects of Microfluidizer® Technology on Bacillus licheniformis Spores in Ice Cream Mix. Journal of Dairy Science, 80(9), 2184-2187.
Fennema, O. R. (2010). Química de alimentos. 4ªed. – Editora Artmed.
Fernandez, P., Andre, V., Rieger, J., Kuhnle, K. (2004). Nano-emulsion formation by emulsion phase inversion. Colloids and Surfaces A: Physicochem. Eng. Aspects, 251, 53–58.
Finke, J. H., Niemann, S., Richter. C., Gothsch, T., Kwade, A., Büttgenbach, S., Müller-Goymann, C. C. (2014). Multiple orifices in customized microsystem high-pressure emulsification: The impact of design and counter pressure on homogenization efficiency. Chemical Engineering Journal, 248, 107-121.
Freitas, C., Muller, R. H. (1998). Spray-drying of solid lipid nanoparticles (SLNTM). European Journal of Pharmaceutics and Biopharmaceutics, 46(2), 145-151.
Goharshadi, E. K., Azizi-Toupkanloo, H. (2013). Silver colloid nanoparticles: Ultrasound-assisted synthesis, electrical and rheological properties. Powder Technology, 237, 97-101.
Guttoff, M., Saberi, A. H., McClements, D. J. (2015). Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: Factors affecting particle size and stability. Food Chemistry, 171, 117–122.
Haaj, S. B., Magnin, A., Pétrier, C.; Boufi, S. (2013). Starch nanoparticles formation via high power ultrasonication, Carbohydrate Polymers, 92 (2), 1625-1632.
Iordache, M., Jelen, P. (2003). High pressure microfluidization treatment of heat denatured whey proteins for improved functionality. Innovative Food Science & Emerging Technologies, 4(4), 367-376.
Jafari, S. M., He, Y., Bhandari, B. (2007). Production of sub-micron emulsions by ultrasound and microfluidization techniques. Journal of Food Engineering, 82(4), 478-488.
Jung, T; Kamm, W; Breitenbach, A; Kaiserling, E; Xiao, J.X; Kissel, T. (2000). Biodegradable nanoparticles for oral delivery of peptides: is there a role for polymers to affect mucosal uptake? European Journal of Pharmaceutics and Biopharmaceutics, 50(1), 147-160.
Kentish, S., Wooster, T. J., Ashokkumar, M., Balachandran, S., Mawson, R., Simons, L. (2008) The use of ultrasonics for nanoemulsion preparation. Innovative Food Science and Emerging Technologies, 9, 170–175
Khayata, N., Abdelwahed, W., Chehna, M. F., Charcosset, C., Fessi, H. (2012). Preparation of vitamin E loaded nanocapsules by the nanoprecipitation method: From laboratory scale to large scale using a membrane contactor. International Journal of Pharmaceutics, 423(2), 419-427.
Komaiko, J., McClements, D. J. (2015). Low-energy formation of edible nanoemulsions by spontaneous emulsification: Factors influencing particle size. Journal of Food Engineering, 146, 122–128.
Kurita, K. (2006). Functional biopolymers from marine crustaceans. Marine Biotechnology, 8, 203–226.
Lee, L, Niknafs, N., Hancocks, R. D. (2012). Emulsification: mechanistic understanding. Trends in Food Science & Technology, 31(1), 72-78.
Lehoux, J. G., DUPUIS, G. (2007). Recovery of chitosan from aqueous acidic solutions by salting-out: Part 1. Use of inorganic salts. Carbohydrate Polymers, 68(2), 295-304.
Leong, T. S. H., Wooster, T. J., Kentish, S. E., Ashokkumar, M. (2009). Minimising oil droplet size using ultrasonic emulsification. Ultrasound Sonochemistry, 16(6), 721-727.
Li, X., Anton, N., Arpagaus, C., Vandamme, T. F. (2010). Nanoparticles by spray drying using innovative new technology: The Büchi Nano Spray Dryer B-90. Journal of Controlled Release, 147(2), 304-310.
Liang, R., Huang, Q., Ma, J., Shoemaker, C. F., Zhong, F. (2013). Effect of relative humidity on the store stability of spray-dried beta-carotene nanoemulsions, Food Hydrocolloids, 33(2), 225-233.
McClements, D. J. (2011). Edible nanoemulsions: fabrication, properties, and functional performance. Soft Matter, 7(6), 2297–2316.
McClements, D. J. (2012). Nanoemulsions versus microemulsions: terminology, differences, and similarities. Soft Matter, 8, 1719–1729.
Mehnert, W., Mader, K. (2012). Solid lipid nanoparticles: production, characterization and applications. Advanced drug delivery reviews, 64, 83-101.
Olson, D. W., White, C. H., Richter, R. L. (2004). Effect of Pressure and Fat Content on Particle Sizes in Microfluidized Milk. Journal of Dairy Science, 87(10), 3217-3223.
Pereira, H. V. R., Saraiva, K. P., Carvalho, L. M. J., Andrade, L. R., Pedrosa, C., Pierucci, A. P. T. R. (2009). Legumes seeds protein isolates in the production of ascorbic acid microparticles. Food Research International, 42(1), 15-121.
Qian, C., Decker, E. A., Xiao, H., McClements D.J. (2012). Physical and chemical stability of b-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type. Food Chemistry, 132, 1221–1229.
Quintanilla-Carvajal, M. X., Camacho-Dıaz, B. H., Meraz-Torres, L. S., Chanona-Perez, J. J., Alamilla-Beltran, L. (2010). Nanoencapsulation: A new trend in food engineering processing. Food Engineering Reviews, 2, 39-50.
Rao, J. P; Geckeler, K. E. (2011). Polymer nanoparticles: Preparation techniques and size-control parameters. Progress in Polymer Science, 36(7), 887-913.
Risch, S. J. (1995). Encapsulation: Overview of Uses and Techniques. Encapsulation and Controlled Release of Food Ingredients, 590, 2-7.
Saheki, A, Tamai, I. (2012). Effect of back pressure on emulsification of lipid nanodispersions in a high-pressure homogenizer. International Journal of Pharmaceutics, 422(1–2), 489-494.
Salminen, H., Helgason, T., Aulbach, S., Kristinsson, B., Kristbergsson, K., Weiss, J. (2014). Influence of co-surfactants on crystallization and stability of solid lipid nanoparticles. Journal of Colloid and Interface Science, 426, 256-263.
Schaffazick, S. R., Guterres, S. S., Freitas, L. L., Pohlmann, A. R. (2003). Caracterização e estabilidade físico-química de sistemas poliméricos nanoparticulados para administração de fármacos. Química Nova, 26(5), 726-737.
Schafroth, N., Arpagaus, C., Jadhav, U. Y., Makne, S., Douroumis, D. (2012). Nano and microparticle engineering of water insoluble drugs using a novel spray-drying process. Colloids and Surfaces B: Biointerfaces, 90, 8-15.
Sen-Gupta, S., Ghosh, M. (2012). In vitro study of anti-oxidative effects of β-carotene and α-lipoic acid for nanocapsulated lipids. LWT - Food Science and Technology, 49(1), 131-138.
Sessa, M. (2012). Nanoencapsulation of bioactive compounds for food applications.
Shen, Q., Quek, S. Y. (2014). Microencapsulation of astaxanthin with blends of milk protein and fiber by spray drying. Journal of Food Engineering, 123, 165-171.
Shi, A. M., Wang, L., Li, D., Adhikari, B. (2013). Suspensions of vacuum-freeze dried starch nanoparticles: Influence of NaCl on their rheological properties. Carbohydrate Polymers, Volume 94(2), 782-790.
Solans, C., Izquierdo, P., Nolla, J., Azemar, N. (2005). Nano-emulsions. Current Opinion in Colloid & Interface Science, 10(3-4), 102-110.
Sozer, N.; Konini, J. L. (2009). Nanotechnology and its applications in the food sector. Trends in Biotechnology, 27(2), 82-89.
Su, Y. L., Fu, Z. Y., WANG, Y. C., ZHANG, Q. J. (2008). Microencapsulation of Radix salvia miltiorrhiza nanoparticles by spray-drying. Powder Technology, 184(1), 114-121.
Yadav, S. C., Kumari, A., Yadav, R. (2011). Development of peptide and protein nanotherapeutics by nanoencapsulation and nanobioconjugation. Peptides, 32(1), 173-187.
Weiss, J., Takhistov, P., McClements, D. J. (2006). Functional Materials in Food Nanotechnology. Journal of Food Science, 71(9), 107-116.
Downloads
Published
How to Cite
Issue
Section
License
To access the DECLARATION AND TRANSFER OF COPYRIGHT AUTHOR’S DECLARATION AND COPYRIGHT LICENSE click here.
Ethical Guidelines for Journal Publication
The Ciência e Natura journal is committed to ensuring ethics in publication and quality of articles.
Conformance to standards of ethical behavior is therefore expected of all parties involved: Authors, Editors, Reviewers, and the Publisher.
In particular,
Authors: Authors should present an objective discussion of the significance of research work as well as sufficient detail and references to permit others to replicate the experiments. Fraudulent or knowingly inaccurate statements constitute unethical behavior and are unacceptable. Review Articles should also be objective, comprehensive, and accurate accounts of the state of the art. The Authors should ensure that their work is entirely original works, and if the work and/or words of others have been used, this has been appropriately acknowledged. Plagiarism in all its forms constitutes unethical publishing behavior and is unacceptable. Submitting the same manuscript to more than one journal concurrently constitutes unethical publishing behavior and is unacceptable. Authors should not submit articles describing essentially the same research to more than one journal. The corresponding Author should ensure that there is a full consensus of all Co-authors in approving the final version of the paper and its submission for publication.
Editors: Editors should evaluate manuscripts exclusively on the basis of their academic merit. An Editor must not use unpublished information in the editor's own research without the express written consent of the Author. Editors should take reasonable responsive measures when ethical complaints have been presented concerning a submitted manuscript or published paper.
Reviewers: Any manuscripts received for review must be treated as confidential documents. Privileged information or ideas obtained through peer review must be kept confidential and not used for personal advantage. Reviewers should be conducted objectively, and observations should be formulated clearly with supporting arguments, so that Authors can use them for improving the paper. Any selected Reviewer who feels unqualified to review the research reported in a manuscript or knows that its prompt review will be impossible should notify the Editor and excuse himself from the review process. Reviewers should not consider manuscripts in which they have conflicts of interest resulting from competitive, collaborative, or other relationships or connections with any of the authors, companies, or institutions connected to the papers.
