Introduction to Nanotechnology in food

Brett Jeffery

28 th February 2011

Introduction

• Nanoparticles ‘are discrete entities that have one or more dimensions of the order of 100 nm or less’

1000000nm 10000nm 150000nm 2

Introduction

• Nano-based consumer goods for global industry, $2.6 trillion (est.) by 2014. •The Helmut Kaiser Consultancy Group,, suggests that there are now over 300 nano food products available on the market worldwide. It estimates that the global nano food market was worth US$5.3 billion in 2005 and will rise to US$20.4 billion by 2010 . It predicts that nanotechnology will be used in 40% of the food industries by 2015.

•Nanomaterial properties such as colour, solubility, material strength, and toxicity will be very different as compared to the macro scale •E.g. nano particle Zinc oxide can cause acute toxicity at high doses*.

•Toxicity of engineered nanoparticles in the diet is not characterised

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*depending on particle size, coating, and chemical composition

Nanoparticles (NPs)

• Two types of NPs, natural and engineered NPs Natural • Food carbohydrates and lipids are 1 dimensional nanostructures < 1 nm thick Q10 • Globular proteins are nanoparticles 10 to 100 nm in size • E.g. casein micelles used to encapsulate Coenzyme Q 10 in sports drinks • Iron from nanocompounds have increased absorption

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Nanoparticles (NPs)

Engineered • Specifically designed NPs by nanotechnology e.g. silicon nanotubes & bucky balls – e.g any molecule composed entirely of carbon, in the form of a hollow sphere, ellipsoid, or tube Buckminsterfullerene C 60 • Nanotubes are extremely stable, strong, and flexible fibers. Nanotubes are the strongest fibers known (10-100 times stronger than steel) • Nanotubes and nanowires have been used and are being developed for drug delivery – ‘the magic bullet’ • Engineered high performance materials with applications in food processing, packaging and storage

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Application of NPs in food sector

• Nutrient Delivery Systems by encapsulation of vitamins, antimicrobials, antioxidants • Improvement of taste, texture, and consistency based using nano-structured food ingredients • Contaminant and Pathogen ( Salmonella, E. coli) detection by nano-biosensors • Novel antimicrobial solutions, e.g. nanosilver in food contact materials. • Enhancement of the functional properties of packaging materials => ↑ food spoilage warning shelf-life, • Nanotube-reinforced composites (e.g. hydrophobic surfaces) to coat food processing equipment

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Potential applications of NPs

• Use of nanosurfaces in active packaging • Potential organoleptic & health benefits • Anti-sticking products using super-hydrophobic nanoparticles • Better understanding of products , (ink formulae) •Use for colour and flavour delivery

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Risk Assessment-Health Effects

• No information on oral toxicity after long-term exposure • Is toxicity related to size, mass, number of particles….?

• Behaviour, interaction and fate of NPs in the GI tract is unknown • Long-term exposure by other routes may trigger effects on immune, inflammatory, and cardiovascular systems • No sufficient data on genotoxicity, teratogenicity and carcinogenicity • Nanotechnologies must be assessed on a case by case basis.

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Consumer perception

Two recent Eurobarometer surveys conducted in 2010 The Eurobarometer is a representative sample survey of adults in all the EU Member States.

Life Sciences and Biotechnology (DG Research) Questions on nanotech in general and nano-particles in household products – Food Risks (European Food Safety Authority) – Questions about food risks One question on nano-particles in food And from social scientific research on risk,food and other issues of relevance

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Food worries: Food Risk Eurobarometer

Challenge to the food supply chain

• How would we know that nanoparticles had entered our supply chain?

– We need ‘transparency on demand’ of our supply chain – We need clarity on analytical methods used to determine physico-chemical properties of NPs.

– We need to understand the impact of food matrix – We need to know the impact of particle agglomeration from nm food   m – We need to develop our technical ability of detecting engineered NPs in • These factors effect the ability of validating forward control • We need specific regulatory governance for NPs

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Challenge to the food supply chain

Food industry needs to consider the scientific, ethical, and regulatory issues similar to those encountered with GMO Sudan I •Do we need to survey consumer and retailer opinion?

•Should we not use nanotechnologies until the scientific and regulatory environment is clear?

•Sponsorship of nanotechnology research

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OECD REPORT OF THE WORKSHOP ON RISK ASSESSMENT OF MANUFACTURED NANOMATERIALS IN A REGULATORY CONTEXT (16 Apr 2010)

Generally viewed that current regulatory assessments for food safety are acceptable for assessing nanomaterials. However: • Workshop participants concluded that the risk assessment paradigm for chemicals will continue to guide approaches to the risk assessment of nanomaterials. However, because of the limited amount of empirical data on nanomaterials, many of the assumptions and estimations employed in chemical risk assessments need to be evaluated for nanomaterials.

Key regulatory decisions required are • whether delivery of a ‘conventional’ dietary ingredient using nanoscale materials would alter the regulatory status of the finished product • the regulatory status of naturally occurring nanomaterials compared to those that are engineered • the regulatory thinking about use of nanomaterials in food processing equipment and packaging applications.

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Regulatory discussions on Nanotechnology

US: • FDA and other regulatory agencies are currently participating in the National Nanotechnology Initiative (NNI) which oversees federally funded nanotechnology research and development.

• Dr. McCarthy, Office of food additive safety at the FDA’s Center for Food Safety and Applied Nutrition: “It’s industry’s responsibility to make sure a product is safe and part of that is making sure that product is regulated.” • In order to assist manufacturers to ensure product safety, the FDA is in the process of developing a guidance document for nanotechnology, which will become available before the end of 2010.

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Regulatory discussions on Nanotechnology

Europe: • Currently, any nanotechnology applications for food would need to be approved through current novel foods regulation, which includes demonstration of safety for the product.

• If volume of production was sufficient (>10t / year), REACH regulations would also apply (REACH competent authorities sub-group on nanomaterials (CASG Nano) set up March 2008 to advise on NM issues) • European Food Safety authority will produce guidance document (planned for July) to provide recommendations on how to assess applications from industry to use engineered nano materials in food additives, enzymes, flavourings, food contact materials, novel foods, food supplements, feed additives and pesticides. http://www.efsa.europa.eu/en/sctopics/topic/nanotechnology.htm

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EFSA guidance

ISO 10808:2010 specifies requirements for, and gives guidance on, the characterization of airborne nanoparticles in inhalation exposure chambers for the purpose of inhalation toxicity studies in terms of particle mass, size distribution, number concentration and composition.

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EFSA guidance

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Thank you

References

1. Seaton A., Tran L., Aitken R., Donaldson K., “Nanoparticles, human health hazard and regulation” Journal of the Royal Society Interface (2010) 7, S119 S129 2. Bouwmeester H., Dekkers S., Noordam M.Y., Hagens W.I., Bulder A.S., de Heer C., ten Voorde S.E.C.G., Wijnhoven S.W.P., Marvin H.J.P., “Review of health safety aspects of nanotechnologies in food production” Regulatory Toxicology and Pharmacology (2009) 53, 52-62 3. Chaudhry Q., Scotter M., Blackburn J., Ross B., Boxall A., Castle L., Aitken R., Watkins R., “Applications and implications of nanotechnologies for the food sector” Food Additives and Contaminants (2008) 25(3), 241-258 4. Rizvi S.S.H., Moraru C. I., Bouwmeester H., Kampers F.W.H., "Nanotechnology and Food Safety " Ensuring Global Food Safety: Exploring Global Harmonization (2010) Chapter 15, pp 263-280

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