nanotechnology in food microbiology

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NANOTECHNOLOGY IN FOOD MICROBIOLOGY :

NANOTECHNOLOGY IN FOOD MICROBIOLOGY S.HARINI [117011305035] M.TECH [INT] NANOTECHNOLOGY PERIYAR MANIAMMAI INSTITUTE OF SCIENCE AND TECHNOLOGY , VALLAM , THANJVUR..

AGENDA:

AGENDA INTRODUCTION FOOD MICROBIOLOGY IN NANOTECHNOLOGY ANTIMICROBIAL EFFECT FOOD PACKAGING AND FOOD SAFETY BENEFITS AND RISK FOOD PROCESSING SECTOR CONCLUSION

INTRODUCTION:

INTRODUCTION Nanotechnology became public terminology for applications of nano size in all science 1 2 It focuses on the characterization , fabrication and manipulation of biological and non biological structure smaller than 100nm For Food application , Nanotechnology can be applied by two different approaches either “ top down “or“bottom up” 3 4 The top down approaches means of a physical processing of the food materials , such as grinding and milling 5 The Bottom up techniques build or grow larger structures of atom by atom or molecule by molecule . These techniques include chemical synthesis , self assembly and positional assembly

NANOTECHNOLOGY IN FOOD MICROBIOLOGY:

NANOTECHNOLOGY IN FOOD MICROBIOLOGY Nanotechnology has potential application s in all aspects of food chain including storage , quality monitoring , food processing and food packaging 1 Food that allows consumer to modify food , depending on the nutritional needs and tastes 2 To produce safe and high-quality food products which have zero defects and free of pathogens 3 The main application of nanotechnology in food safety programs are antimicrobial effect of nanoparticles and nanosensors for detection of pathogens and contaminating micro organisms 4

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Food science and technology Processing Product Food safety & Biosecurity Materials Nanoparticles Nano emulsion Nano composites Nano structure Delivery Formulation Packaging Nanosensors Nanotracers Heat \ Mass transfer Nanoscale Reaction Nano biotechnology Molecular Synthesis

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Application of Nanotechnology in food industry Food Processing Food Packaging ANTICAKING AGENT Improve consistency & prevent lump formation NANO ADDITIVES & NEUTRACEUTICALS Improve nutritional value of food GELATING AGENT To improve of food texture NANO CAPSULATION & NANO CARRIERS To protect aroma , flavor & other ingredients in food IMPROVED PACKAGING Use of nanoparticles to improved physical performance of food ACTIVE PACKAGING Nanoparticles are anti microbial agent SMART PACKING Nano biosensors for pathogen detection

ANTIMICROBIAL EFFECT ON NANOPARTICLE:

ANTIMICROBIAL EFFECT ON NANOPARTICLE 5 Nanocapsulation improves the rate of inhibition compared with conventional delivery and retains the antimicrobial efficacy for a longer time. 4 Polylactic-co-glycolic acid nanoparticles inhibited Listeria monocytogenes, Salmonella typhimurium and Escherichia coli in raw and cooked chicken meat systems 3 Nanoparticle shows a high therapeutic index Staphylococcus aureus infection in mice 2 An amphiphilic peptide have strong antimicrobial properties against a range of bacteria , yeasts & fungi Sliver nanocomposite have excellent antimicrobial properties 1

FACTORS AFFECTING ANTIMICROBIAL OF NANOPARTICLES:

FACTORS AFFECTING ANTIMICROBIAL OF NANOPARTICLES Factors affecting antimicrobial activity of nanoparticles Particle Size Particle Shape Concentration Surface Charge Microbial sensitivity of nanoparticle

NANOSCIENCE IN FOOD PACKAGING AND FOOD SAFETY:

NANOSCIENCE IN FOOD PACKAGING AND FOOD SAFETY 1 Pathogen , contaminating & allergen detection 2 UV Protection 3 Anti counterfeiting &security 4 Antimicrobials

IMPROVEMENT IN FOOD PROCESSING SECTOR:

IMPROVEMENT IN FOOD PROCESSING SECTOR Improved organoleptic characteristics High Bioavailability High absorption rate Masking taste and flavour Targeted and controlled release 1 2 3 4 5

BENEFITS:

BENEFITS 1 2 3 4 5 6 Maintenance of food quality & freshness Enhanced nutritional value of food and beverages Novel flavours and textures Lower pesticide use Hygienic food processing Reduction in preservatives

RISK :

RISK Potential harmful effects to the environment 1 Potential human health 2 Oxidative damage and inflammation of GI 3 Concerns for workers health and safety 4

CONCLUSION:

CONCLUSION 1 Nanotechnology is a promising applicable science in food microbiology 2 It has great advantages for food safety application such as antimicrobial , food packaging and food processing 3 In food application , it can be applied by 2 different approaches ,either “top down” or Bottom up 4 Nanocomposite has lower effective activity than ion ,molecules or ion , molecule but it has advantage and benefits in application for long term

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S.HARINI harinisaravanan028@gmail.com

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