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Nanomaterials in Food Industry and Packaging

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Nanomaterials in Daily Life

Abstract

Nanomaterials are playing significant role in agriculture, by inclusion into fertilizer compounds and supplyin.g the necessary nutrition for the growing plants. Nanomaterials with the nanotechnology used in fertilizers and plant protecting are divided into three categories such as (1) nanoscale fertilizer input, (2) nanoscale additives, and (3) nanoscale coatings or host materials for fertilizers.

Without food we cannot survive, and that is why issues affecting food industry are so important.

Marcus Samuelsson

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Authors and Affiliations

  1. Department of Materials Science and Engineering, Kumamoto University, Kumamoto, Japan

    Zhypargul Abdullaeva

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  1. Zhypargul Abdullaeva
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Correspondence to Zhypargul Abdullaeva .

Appendices

Questions and Exercises

  1. 1.

    Describe the role of nanomaterials in agriculture and define the term nanobiotechnology.

  2. 2.

    What kind of nanoparticles are included into pesticides used for agricultural purpose?

  3. 3.

    Explain the controlled spray droplet system application of nanoformulations in pesticides.

  4. 4.

    Give definitions for the terms: food science, association colloids, and nanoemulsions.

  5. 5.

    What are the components and functional ingredients of drugs, vitamins, antimicrobials, antioxidants, flavorings, colorants, and preservatives?

  6. 6.

    Define the term nanolaminate applied for food industry and describe top-bottom and bottom-up approaches in the food science.

  7. 7.

    Define the term food processing, nanoencapsulation, and nanoemulsification.

  8. 8.

    Classify the main techniques used for nanoencapsulation of substances in the food industry.

  9. 9.

    Classify the main techniques used for nanoemulsification in the food industry.

  10. 10.

    What kinds of nanocomposites can be used for nanoencapsulation and nanoemulsification in the food industry?

  11. 11.

    Describe the principle of emulsification based on the input energy, interfacial tension, and oil–water interface.

  12. 12.

    Describe the relation between nanoemulsion droplet size and emulsion concentration during homogenization process.

  13. 13.

    Describe the functions of the Laplace pressure for spherical and non-spherical droplets.

  14. 14.

    What is importance of the hydrophil/lipophil balance (HLB) and the hydrophilic/lipophilic deviation (HLD) numbers during emulsification?

  15. 15.

    What kind of factors can cause nanoemulsions rheology and breakdown processes?

  16. 16.

    Describe the principles of active, intelligent, and smart packaging in shelf-life and quality extension of food products.

  17. 17.

    What kind of human health impairments can appear due to hazardous components used in the food packages?

Problem drills

  1. 1.

    Calculate the surface tension for spherical hydrocarbon droplet with the radius of 100 nm if the Laplace pressure \(\Delta p = 10^{6} \;{\text{Pa}}\) (10 atm.).

  2. 2.

    Diameters of the oil emulsion droplets obtained by hand shaking and shaking by mixer are 15 and 2.8 μm, respectively. Calculate the dispersity, specific surface area of droplets obtained by mixer, and hand shaking and the dispersity ratio, if the density of oil droplets is \(1.5 \times 10^{3} \;{{\text{kg}} \mathord{\left/ {\vphantom {{\text{kg}} {{\text{m}}^{ 3} }}} \right. \kern-0pt} {{\text{m}}^{ 3} }}\).

  3. 3.

    Draw the structure for silver iodide (AgJ) micelle formed by the chemical reaction: \({\text{AgNO}}_{3} + {\text{HI}} \to {\text{AgI}} + {\text{HNO}}_{3}\), if AgNO3 used as stabilizing agent. Show charges for ions in the colloidal micelle particle.

  4. 4.

    Find the Gibbs energy \({(\Delta }G_{mic} )\) for micelle formation at the critical micelle concentration of 0.50 and the temperature of 25 °C.

  5. 5.

    Find the mass of hydrophilic molecule portion for Brij® S10 surfactant with molecular formula of C18H37(OCH2CH2)nOH, where n ~ 10 and the HLB number of 12 used in emulsification.

Answers:

  1. 1.

    \(\gamma = 50\,{\text{mN}}\,{\text{m}}^{ - 1}\)

  2. 2.

    \(D_{\text{mixer}} = 3.57 \times 10^{5} \,{\text{m}}^{ - 1}\); \(D_{{{\text{hand}}\,{\text{shaking}}}} = 6.66 \times 10^{4} \,{\text{m}}^{ - 1}\); \(S_{\text{specific}}^{\text{mixer}} = 1.42 \times 10^{2} \,{\text{m}}^{2}\); \(S_{\text{specific}}^{{{\text{hand }}\,{\text{shaking}}}} = 2.66 \times 10^{2} \,{\text{m}}^{2}\); \({{D_{\text{mixer}} } \mathord{\left/ {\vphantom {{D_{\text{mixer}} } {D_{{{\text{hand}}\;{\text{shaking}}}} }}} \right. \kern-0pt} {D_{{{\text{hand}}\;{\text{shaking}}}} }} = 5.3\) and \({{S_{\text{specific}}^{\text{mixer}} } \mathord{\left/ {\vphantom {{S_{\text{specific}}^{\text{mixer}} } {S_{\text{specific}}^{{{\text{hand}}\;{\text{shaking}}}} }}} \right. \kern-0pt} {S_{\text{specific}}^{{{\text{hand}}\;{\text{shaking}}}} }} = 0.5\).

  3. 3.

    Structure of the silver iodide micelle:

  4. 4.

    −7.42 kJ/mol.

  5. 5.

    426.

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Abdullaeva, Z. (2017). Nanomaterials in Food Industry and Packaging. In: Nanomaterials in Daily Life. Springer, Cham. https://doi.org/10.1007/978-3-319-57216-1_2

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