1. Nanotechnology can be used to improve food quality and safety through nutrient encapsulation and innovative food packaging. 2. Various nanoscale structures like liposomes, microemulsions, and solid lipid nanoparticles can encapsulate nutrients and antimicrobials, protecting them and improving their delivery into foods and the human body. 3. More complex composite nanostructures are being designed that combine different nanoscale building blocks, like liposomes filled with solid lipid nanoparticles, offering new functionalities for food products.

1. Use of Nanomaterials to Improve Food Quality and Food Safety: Nutrient Encapsulation and Food Packaging Jochen Weiss Food Structure and Functionality Laboratories Department of Food Science & Biotechnology University of Hohenheim Garbenstrasse 25, 70599 Stuttgart, Germany Nanotechnology in Food Products: Impact on Food Science, Nutrition and the Consumer December 10 th , 2008, Washington DC

2. Applications of Nanotechnology In Food Science and Technology Food Structure and Functionality Laboratories Ingredient/Packaging Structures

3. Functional Nanostructures Microemulsions Liposomes Nanoemulsions Particles Fibers Monolayers Food Structure and Functionality Laboratories

5. Next Steps: Nanometer Thick Monolayers as Protective Coatings Food Structure and Functionality Laboratories Wash Wash Wash Uncoated Object Dip Dip Dip Coated Object Surface Structure McClements, 2008 Single or multiple monolayers can be build up by sequential addition of adsorbing materials Layers can consist of droplets (e.g. nanoemulsions), particulates (nanoparticles), polymers, association colloids, polar lipids or bilayers Biopolymers Association Colloids Particulates Polar Lipids Lipid Bilayers Droplets

8. Antimicrobial Efficacy of Simple Microemulsion (Eugenol – Surfynol) Against E. coli Growth of (a) Escherichia coli O157:H7 H1730 in the presence of Surfynol® 465 with eugenol (b) Escherichia coli O157:H7 932 in the presence of Surfynol® 485W with eugenol. 465 485 Some Surfactant Specificity in Terms of Activity Food Structure and Functionality Laboratories

9. High Activity Against Biofilms Food Structure and Functionality Laboratories Control Loaded Micelles

10. Progress Timeline in the Design of “Antimicrobial” Microemulsions Nonionic Surfactant Anionic Surfactant Cationic Surfactant Lipid Antimicrobial Lipid Antimicrobial Simple Micelle Simple Antimicrobial Microemulsion Binary Micelle (may already be antimicrobial) Binary Microemulsions May be DOUBLE !!! 1999-2003 2003-2006 2006-now Food Structure and Functionality Laboratories + + + + + + + - - - - - - - - + + + - - - -

11. Superior Performance of Mixed Microemulsions 4 o C/12 h 0 0.25 0.5 0.75 1.0 1.25 Cationic – Nonionic Micelle Cationic Micelles 4 o C/12 h Room temperature 0 0.25 0.5 0.75 1.0 1.25 0 0.25 0.5 0.75 1.0 1.25 0 0.25 0.5 0.75 1.0 1.25 (inhibition of aggregation) Food Structure and Functionality Laboratories

12. Next Steps - Composite Systems: Microemulsion & Polymer Clusters Charged Binary Microemulsion Charged Food Polymer (e.g. Pectin) Mixing at appropriate conditions and concentrations Stable Cluster with Potentially Improved Functionalities (Antimicrobial, Sensory) Aggregation & Precipitation Inappropriate conditions Food Structure and Functionality Laboratories + + + + + + + + + + + + + + + + + + + + +

26. Next Steps: Microemulsion-Loaded Nanofibers Food Structure and Functionality Laboratories Eugenol Electrospinning Apparatus PVA Surfynol Micelles Fiber TEM Fiber SEM Microemulsions were incorporated in solutions to produce spun fibers. Fibers were thus rendered antimicrobially active  Packaging or ingredient system

27. The Future of the Science: Playing Lego with Molecules - Composite Nanostructures – The Sky is the Limit - Liposomes Solid Lipid Nanoparticles Nanoemulsions Microemulsions Nanofibers Liposomes filled with SLN Liposomes filled with Nanoemulsions Nanoemulsions with SLN Shell Nanofibers containing Microemulsions or Nanoemulsions Food Structure and Functionality Laboratories