nanotechnology and food - fsai.ie
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Nanotechnology and Food
Nanotechnology involves the use of very small
particles (nanoparticles) that have an average
size, in at least one dimension, of one hundred
nanometres (nm) or less. A nanometre is one
billionth of a metre.
The chemical and physical characteristics of
nanomaterials can vary considerably from those
of their larger counterparts, often turning an
ordinary unreactive material into a highly
reactive substance.
Nanotechnology and Food
Though still an emerging science,
nanotechnology has been used for
some time in the production of goods
such as cosmetics, and holds significant
promise as a tool in the diagnosis and
treatment of certain human illnesses.
Despite the numerous benefits
associated with nanotechnology,
the interaction of nanoparticles with
humans, animals and the environment
has yet to be fully explored.
Nanotechnology is viewed by the food
industry as a means of enhancing food
safety and nutrient bioavailability, with
some examples already on the market
in certain parts of the world.
This information leaflet is designed
to provide a brief and objective
overview to inform stakeholders
about nanotechnology and how it
relates to our food in terms of its
potential uses, safety and regulation.
CosmeticsSunscreens containing nanoparticles of zinc and titanium oxide are translucent.
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Medical TreatmentsTargeted drug and radiationtherapy that does not injurehealthy tissue.
Nanoparticle Size
Nanoparticles are invisible to the humaneye. At 100 nm or less, in at least onedimension, they are one thousand timessmaller than the thickness of an averagebook page (approximately 100,000 nm),or one hundred times smaller than thediameter of a relatively fine human hair(approximately 10,000 nm).
Characteristics of Nanoparticles
Nanoparticles have a considerably greatersurface area to mass ratio than theirlarger counterparts which can alterphysical and chemical properties such as reactivity and surface charge, e.g. goldat the macro scale conducts electricity,is chemically unreactive and yellow incolour. In contrast, gold at the nanoscaleis a semiconductor, highly reactive andvaries in colour from pink to red ororange, depending on how small theparticles are.The small dimensions ofnanoparticles also means they can reachlocations in the human body not normallyaccessible to larger counterparts.However, the full impact of nanoparticlesand their novel properties on the healthof humans, animals and the environment is not fully understood at this time.
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Nanosphere Nanofibre
Nanotubule Nano-Encapsulation
Nanoparticle:a structure>100 nm
Scratch Resistant Paint
Nanoparticle Scale
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Total Surface Area: 6 cm²
Total Surface Area: 60 cm²(All 1mm cubes)
Total Surface Area: 60,000,000 cm²(All 1nm cubes)
1 cm
1 cm
Total Surface Area80% surface area of a
soccer pitch (7,400 m² )
Decreasing Particle Size Increases Surface Area
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Nanoparticles in Food
Nanotechnology can be used in foodproduction to enhance the taste, colour,flavour, texture and consistency of avariety of foods. Nanotechnology can also be used to improve the nutritionalvalue of a food by boosting thebioavailability of certain nutrients.
Organic constituents such as proteins,carbohydrates and fats that are naturallypresent in food can vary in size fromlarge polymers to less complex moleculesin the nanoparticle range. Organicnanoparticles can also be manufacturedfor specific purposes such as theencapsulation of nutrients, which wouldimprove their bioavailability, or mask an undesirable taste or odour. Someinorganic nanoparticles, including gold,silver and titanium are generally notnatural constituents of food, but have a range of potential uses as additives and preservatives.
Nanomaterials in FoodPackaging
The packaging of the future may not just be a physical container or wrappingthat protects food from the surroundingenvironment, but is likely to include multi-functional sensory and food safetyenhancing characteristics.
Some of the potential benefits of “smart packaging” include:
- food contact materials with improvedflexibility, gas barrier properties,temperature and moisture stability
- active food contact materials capable of releasing nanoscale antimicrobialcompounds, antioxidants and/orflavours which would improve shelf-lifeor sensory characteristics such asflavour, odour etc
- intelligent food contact materialsincorporating nanosensors to identifyspecific microbial and/or chemicalcontaminants and assist in productbiosecurity and traceability
- biodegradable polymer-nanomaterialcomposites.
In November 2008, the EFSA ScientificPanel on Food Contact Materials,Enzymes, Flavourings and Processing Aids(CEF) adopted a positive safety opinionthat concluded that titanium nitridenanoparticles at a level of 20 mg/kg inpolyethylene terephthalate (PET) bottles,did not migrate and therefore were not a toxicological risk for food.
“ Nanotechnology can also be used to improve the nutritional value of a food by boosting the bioavailability of certain nutrients. ”
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Water Purification
Maintenance of acceptable water quality is an increasing challenge in many parts of the world with chemical and microbialpollutants from a variety of sourcescontaminating municipal and local water supplies alike. Aluminium oxidenanofibres are being used in some partsof the world to remove bacteria andviruses from water, while lanthanum and iron oxide nanoparticles are used to remove phosphates and arsenic,respectively.
Safety of Nanomaterials in Food
Human exposure to nanoparticles canoccur through skin contact, inhalation or consumption of food that containsnanoparticles. Research and developmentinto the potential benefits ofnanotechnology continues at pace.However, deficiencies in our knowledgeon the fate and interaction ofnanoparticles within the human
body means that much work remains to be done to establish the safety of thistechnology. In addition to addressing theinformation gaps that exist, the suitabilityof the traditional risk assessmentapproach in assessing the safety of foodsmade using nanotechnology must also be examined.
Many of the organic nanoparticles foundin food are unlikely to have direct safetyconsequences for humans, though theirrole in improving nutrient bioavailabilitymay necessitate a re-examination of safetyparameters such as acceptable dailyintakes (ADI) and recommended dailyallowances (RDA). In contrast, the use of inorganic nanomaterials such as silverand titanium, whether directly in food or in food contact materials, will requirerigorous safety assessment. Such inorganicnanoparticles are likely to be morereactive than organic counterparts whiletheir interactions and fate within thehuman body are, as yet, largely unknown.
Water purification
Cluster of nano-silver on a food preparation surfaceNano-silver can be used as an anti-bacterial agent in food storage and on preparation surfaces.
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The use of nanoparticles in foodproduction is not specifically covered in either EU or national legislation, thoughit is accepted that the existing regulatoryframework provides sufficient safeguard.General food law (Regulation (EC) No178/2002) stipulates that ‘unsafe food’cannot be placed on the market. Inaccordance with the novel food(Regulation (EC) No 258/97), a foodcontaining nano-ingredients, or producedusing nanotechnology, may be considereda novel food and therefore require asafety assessment prior to marketing.Food additives must be assessed for safetyby the European Food Safety Authority(EFSA), before being added to the list ofpermitted additives.Where an authorisedadditive is prepared in a different form,e.g. nano-size, the safety of that productmust be re-assessed and a newauthorisation may be required.
Regulatory control of food contactmaterials derives mainly from the EURegulation on materials and articles in contact with food (Regulation (EC) No 1935/2004), while a CommissionRegulation on recycled plastic foodcontact materials (Regulation (EC) No282/2008) requires the authorisation of
recycling processes following a riskassessment by EFSA.The EU Commissionis also developing further legislation thatwould require an EFSA safety assessmentof active and intelligent food contactmaterials prior to their use.
Though current EU and nationallegislation is considered sufficient toregulate nanotechnology and its potentialuses in food production, further legislativeoptions are being considered at EU levelwith a view to closing off any possibleregulatory gaps.
EU Regulation of Nanotechnology in Food Production and Packaging
“ a food containing nano-ingredients, or producedusing nanotechnology, maybe considered a novel foodand therefore require asafety assessment prior to marketing ”
Smart Packaging
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Nano-foods on the Market
At least one food supplementincorporating nano-encapsulation isavailable on the Irish market, while EFSArecently issued a positive opinion on thesafety of nanoparticulate titanium nitridefor use in the making of a certain type ofbottle.The customs services in Finlandblocked the import of a food supplementin 2008 based on product claims ofincreased bioavailability of Vitamin Cthrough nano-encapsulation.The Finnishauthorities, in consultation with otherMember States and the Commissiondeemed this product to be a novel food which requires a safety assessmentand authorisation prior to marketing.However, examples of food ingredientsand food supplements incorporatingnanotechnology are available throughinternet trading which is more difficult to regulate.
Published Reports on Nanotechnology in Food Production
A number of published reports provide a valuable source of detailed informationon nanotechnology and its use in foodproduction:
1. Food Safety Authority of Ireland(2008) Relevance for Food Safety of Applications of Nanotechnology in the Food and Feed Industry
http://www.fsai.ie/publications/reports/Nanotechnology_report.pdf
2. US FDA Nanotechnology TaskForce (2007) Nanotechnology
http://www.fda.gov/nanotechnology/taskforce/report2007.pdf
3. UK Royal Society (2004)Nanoscience and Nanotechnologies:Opportunities and Uncertainties(2004)
http://www.nanotec.org.uk/finalReport.htm
Stronger Sports EquipmentTennis rackets made from carbon nanotube-infused graphite are strong but light.
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