Food

Nanoscience in Food Applications

The materials and readout systems that are currently used are mainly nanocomposites, nanomud, nanotubes, nanosensors, and nanochips. In transport and delivery systems, nanocapsules, nanocochleates, nanoballs and colloidisomes are at the forefront. The worldwide market volume in the field of foodstuffs could amount to over $20 billion in 2010.

However, there are currently only a few applications that are or could be relevant to the broad range of food products. At the moment, no food destined for end consumers on the European Union (EU) market contains novel nanomaterials in its ingredients, and only extremely few products on the U.S. market do. Although it is claimed—by the manufacturers themselves—that there are already several hundred nanofood products on the market worldwide, it can be established that most of the “nanofood” rumors circulated by manufacturers and in the media are not reality. The (erroneous) suppositions may be based on individual patent applications and grants that have become publicly known, but which have not necessarily been realized as actual products. To a certain extent, assumptions proceed from conceptual terms that deviate from the “nanodefinitions” that are now established. On the other hand, it is indeed possible for nanoparticles to be formed during traditional processing techniques (e.g., homogenizing milk or grilling and smoking fish and meat).

Future Possibilities

Basically, however, concrete application options for food or in the area of manufacturing processes could also develop from nanomaterials with new functionality. The modification of existing products is conceivable, as is the development of novel products with different or improved technological features, such as solubility, taste, consistency, mouth feel, nutrient release or extension of shelf life without adding preservatives. Another possible goal could be increasing the mineral or vitamin content of food that is otherwise rather unhealthy, and the use of active substances which—encased in nanocapsules and contained in baking, meat, or milk products—could be channeled through the digestive system and only become active at the desired “place of action” in the body.

[Page 243]Accordingly, it is now and increasingly the case in food technology that food ingredients, agents, and substrates that are already well known are functionalized (functional food) and mineralized in their application. In addition to nanoencapsulation, there is a wide scope here for the technology of micelles, solubilisates, and microemulsions. The objective is a more efficient use as food ingredients, for example, by improving the solubility characteristics, optimizing the active agents or their effect (e.g., antioxidation) and bioavailability. It is said that the food industry also has future plans for novel concepts such as “interactive” drinks or shake drinks. Using diverse triggers (e.g., light, shaking, ultrasound), the consistency, color and taste of a drink can be manipulated by the consumer.

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