Kevser ALACA, Nur BAYRAK, Nursaç AKYOL, Ayhan BAŞTÜRK

13849

Gıda Sektöründe Kullanılan Nanoteknoloji Uygulamaları, Nanogıdaların Güvenliği ve Nanoemülsiyon Tekniği

Gıda alanında nanoteknoloji uygulamaları yeni teknolojiler arasında yer almaktadır. Bu teknolojinin gıda endüstrisinde gıdanın işlenmesi, paketlenmesi, güvenliği ve kalite kontrolü açısından uygulamaları bulunmaktadır. Nanoteknoloji, nutrasötiklerin ve fonksiyonel gıdaların uygun şekilde kapsüllenmesi, güvenliği ve dağıtımı için verimli bir kolloidal sistemin geliştirilmesinde önemli bir rol oynamaktadır. Nanoteknolojinin gıda endüstrisinde kullanılmasının birçok avantajı bulunmaktadır. Bunlardan bazıları; antimikrobiyal etki, gıdaların ısı direncinin artırılması, gıdanın raf ömrünün uzatılması, gelişmiş tarımsal üretim ve gıdanın bozulmasının algılanması şeklinde sıralanabilir. Bunun yanı sıra nanomalzemelerin ve nanopartiküllerin toksisite ve güvenlik gibi konularda riskleri mevcuttur. Bilinçsiz bir şekilde üretilen nanogıdaların tüketilmesiyle insanlar, bağışıklık sistemi bozukluğu gibi pek çok rahatsızlığa sebep olabilen biyokalıcı nanopartikülleri de bünyelerine almaktadır. Bu derlemede, nanoteknolojinin nanogıda alanında önemi, nanogıda üretiminde yaygın bir şekilde kullanılan nanoemülsiyon tekniği ve nanogıdaların güvenliği ele alınmıştır.
Anahtar Kelimeler:

Nanoteknoloji, nanogıda, gıda işleme, nanoemülsiyon.

Nanotechnology Applications Used in the Food Industry, Safety of Nanofood and Nanoemulsion Technique

Food nanotechnology is among the newest emerging technologies. This technology has very good treatments in the food industry in terms of food processing such as packaging, safety, and quality control. Nanotechnology plays an important role in the development of an ideal system for the proper encapsulation, safety, and delivery of nutraceuticals and functional foods. There are many advantages of using nanotechnology in the food industry. Some of these can be listed as an antimicrobial effect, increasing the heat resistance of food, increasing the shelf life of food, improved agricultural production, and perceiving food spoilage. On the other hand, nanomaterials and nanoparticles have risks in terms of toxicity and safety. By unconsciously consuming nanofoods, people also take in biopermanent nanoparticles, which can cause many ailments such as immune system disorders. In this review, the importance of nanotechnology in the field of nanofood, the widely used nanoemulsion technique in nanofood production and safety of nanofoods are discussed.
Keywords:

Nanotechnology, nanofood, food processing, nanoemulsion.,

PDF

___

  • Ayata, E. R., 2010. Alpha lipoik asit içeren topikal nanoemülsiyon formülasyonlarının tasarımı ve değerlendirilmesi. Hacettepe Üniversitesi Sağlık Bilimleri Enstitüsü, Ankara.
  • Aydın, M., D. Arslan Danacıoğlu & S. Türker, 2021. Gıda teknolojisinde yenilikçi yaklaşımlar. Helal ve Etik Araştırmalar Dergisi, 3 (1): 19-36.
  • Azeredo, H.M.C., 2009. Nanocomposites for food packaging applications. Food Research International 42: 1240-1253.
  • Azeredo, H.M.C., Mattoso, L.H.C., McHugh, T.H., 2011. Nanocomposites in food packaging-A review. B. Reddy (Ed.), Advances in Diverse Industrial Applications of Nanocomposites, 550 pp.
  • Bajpai, V.K., Kamle, M., Shukla, S., Mahato, D.K., Chandra, P., Hwang, S.K., Kumar, P., Huh, Y.S., Han, Y.K., 2018. Prospects of using nanotechnology for food preservation, safety, and security. Journal of Food and Drug Analysis 26: 1201-1214.
  • Batool, M., A. Abid, S. Khurshid, T. Bashir, M.A. Ismail, M.A. Razaq & M. Jamil, 2021. Quality control of nano-food packing material for grapes (Vitis vinifera) based on ZNO and polylactic acid (pla) biofilm. Arabian Journal for Science and Engineering. 1-13.
  • Baysal, G., 2020. Gıda endüstrisinde nanosistemlerin kullanımı. Gıda, 45 (3): 517-529.
  • Benichou, A., Aserin, A., Garti, N., 2002. Double emulsions stabilized by new molecular recognition hybrids of natural polymers. Polymers for Advanced Technologies, 13: 1019.
  • Bente, F., Hellstorm, T., Henrysdotter, G., Hjulmand-Lassen, M., Rüdinger, J., Sipilainen Malm, T., Solli E, Svensson K, Tharkelsson, E.A., Tuomaala, V., 2000. Active and intelligent food packaging, a nordic report on legislative aspects. Nordic Concil of Ministers, Copenhagen. 13-21.
  • Bhosale, R.R., Osmani, R.A., Ghodake, P.P., Shaikh, S.M., Chavan, S.R., 2014. Nanoemulsion: A review on novel profusion in advanced drug delivery. Indian Journal of Pharmaceutical and Biological Research, 2 (1): 122.
  • Borthakur, P., Boruah, P.K., Sharma, B., Das, M.R., 2016. Nanoemulsion: Preparation and its application in food industry. In Emulsions, Elsevier.153-191 pp.
  • Bouwmeester H., Dekkers S., Noordam M.Y., Hagens W.I., Bulder, A.S, de Heer C., Wijnhoven S.W, Marvin HJ, Sips AJ, 2009. Review of health safety aspects of nanotechnologies in food production. Regul Toxicol Pharm. 53 (1), 52-62.
  • Chau, C. F., Wu, S. H. & Yen, G. C., 2007. The development of regulations for food nanotechnology. Trends in Food Science & Technology, 18 (5), 269-280.
  • Chaudhry, Q., Scotter, M., Blackburn, J., Ross, B., Boxall, A., Castle, L., Watkins, R., 2008. Applications and implications of nanotechnologies for the food sector. Food Additives and Contaminants 25 (3), 241-258.
  • Chaudhry, Q., Scotter, M., Blackburn,J., Ross, B., Boxall,A., Castle, L., Aitken R., Watkins, R., 2008. Applications and implications of nanotechnologies for the food sector. Food Additives and Contaminants, 25 (3): 241-258.
  • Chen, H., Weiss, J. and Shahidi, F., 2006. Nanotechnology in nutraceuticals and functional foods. Food Technology, 60 (3), 30-36.
  • Chu, B.S., Ichikawa, S., Kanafusa, S., Nakajima, M., 2007. Preparation of protein-stabilized β-carotene nanodispersions by emulsification-evaporation method. Journal of the American Oil Chemists’ Society 84 (11), 1053-1062.
  • Csrees (Cooperative State Research, Education and Extension Service), 2003. Nanoscale Science and Engineering For Agriculture and Food Systems. USA.
  • D.J., McClements & Rao, J., 2011. Food-grade nanoemulsions: Formulation, fabrication, properties, performance, biological fate, and potential toxicity. Critical Reviews in Food Science and Nutrition, 51 (4), 285-330.
  • Dağ, A., 2014. Nanoteknolojinin gıdalara uygulanması ve sağlık üzerine etkisi. Beslenme ve Diyet. 42 (2): 168-174.
  • Demirci, M.,2012. Gıda Kimyası. Namık Kemal Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, İstanbul 290 pp.
  • Deshmukh, A.S., Setty, C.M., Badiger, A.M., Muralikrishna, K.S., 2012. Gum ghatti: A promising polysaccharide for pharmaceutical applications. Carbohydrate Polymers, 87 (2): 980-986.
  • Dey, T.K., H. Koley, M. Ghosh, S. Dey & P. Dhar, 2018. Effects of nano-sizing on lipidbioaccessibility and ex vivo bioavailability from epa-dha rich oil in water nanoemulsion. Food Chemistry,1-31.
  • Dion, M., Luykx, A.M., Peters, R.J.B., Van Ruth, S.M., Bouwmeester, H., 2008. A review of analytical methods for the identification and characterization of nano delivery systems in food. Journal Agriculture Food Chem. 56: 8231-8247.
  • Dudo, A., Choi, D. H., Scheufele, D. A., 2011. Food nanotechnology in the news. Coverage patterns and thematic emphases during the last decade. Appetite, 56 (1): 78- 89.
  • Duncan, T. V., 2011. Applications of nanotechnology in food packaging and food safety: barrier materials, antimicrobials and sensors. Journal of Colloid and Interface Science, 363 (1): 1-24.
  • Emamifar, A., M. Kadivar, M. Shahedi & S. Soleimanian-Zad, 2010. Evaluation of nanocomposite packaging containing ag and ZNO on shelf life of fresh orange juice. Innovative Food Science and Emerging Technologies, 11: 742-748.
  • Erdal, M.S., 2009. Emülsiyonlar, www.meslekiyeterlilik.com/saglikecza/eczacilik/5.Emulsiyonlar.pdf (Erişim tarihi 5 Mayıs 2009).
  • Ertekin, B., 2019. Gıda ambalajlarında nanoteknolojinin sağladığı yararlar. ASD Uluslararası Ambalaj Kongresi’nde sunulmuştur. İstanbul, Türkiye.
  • Espitia, P.J.P., Otoni, C.G., 2018. Nanotechnology and Edible Films for Food Packaging Applications. In: Ahmed S. (Eds) Bio-based Materials for Food Packaging. Springer, Singapore.
  • Fernandez, A., P. Picouet, E., Lloret, 2010. Reduction of the spoilage-related microflora in absorbent pads by silver nanotechnology during modified atmosphere packaging of beef meat. Journal of Food Protection, 73 (12): 2263-9.
  • Fuertes, G., Soto, I., Carrasco, R., Vargas, M., Sabattin, J., Lagos, C., 2016. Intelligent Packaging Systems: Sensors and Nanosensors to Monitor Food Quality and Safety. Journal of Sensors 8 pages.
  • Garti, N., Benichou, A., 2004. Recent developments in double emulsions for food applications. In “Food Emulsions”, 4th ed., Friberg, S., Larsson, K., Sjoblom, J., Eds., Marcel Dekker, New York, NY. Gökırmaklı, Ç., Bayram, M., 2018. Gıda için gelecek öngörüleri: Yıl 2050. Akademik Gıda, 16 (3): 351-360.
  • Guttoff, M., Saberi, A.H, McClements, D.J., 2015. Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: factors affecting particle size and stability. Food Chemistry, 171: 117-122.
  • Güngör, Ö., Zungur, A., Koç, M., Kaymak-Ertekin F. 2013. Emülsiyonların özellikleri ve emülsifikasyon koşullarının aroma ve yağların mikroenkapsülasyonu üzerine etkisi. Akademik Gıda, 11 (2). Hamad, A.F., Han, J.H., Kim, B.C., Rather, I.A., 2018. The intertwine of nanotechnology with the food industry. Saudi Journal of Biological Sciences 25 (1), 27-30.
  • Handford, C.E., Dean, M., Henchion, M., Spence, M., Elliott, C.T., Campbell, K., 2014. Implications of nanotechnology for the agri-food industry: Opportunities, benefits and risks. Trends in Food Science and Technology 40 (2), 226-241. Hulla, J.E., Sahu, S.C., Hayes, A.W., 2015. Nanotechnology: History and Future. Human & Experimental Toxicology 34 (12), 1318-1321.
  • Jafari S.M., Paximada P, Mandala I, Assadpour E, Mehrnia M.A. 2017. Encapsulation by nanoemulsions. In SM Jafari (Ed.), Nanoencapsulation Technologies for the Food and Nutraceutical Industries. Academic Press, 36-73 pp.
  • Jin, W., Xu, W., Liang, H., Li, Y., Liu, S., Li, B., 2016. Nanoemulsions for food: properties, production, characterization, and applications. In Am Grumezescu (Ed.), Emulsions, Elsevier. 1-36 pp.
  • Joseph, T., Morrison, M., 2006. Nanotechnology in agriculture and food. A nanoforum report, May. http://www.nanowerk.com/nanotechnology/reports/reportpdf/report61.pdf. 1-14.
  • Karadag, A., Y. Xiaoqing, B. Ozcelik & Q. Huang, 2013. Optimization of preparation conditions for quercetin nanoemulsions using response surface methodology. Journal of Agricultural and Food Chemistry, 61: 2130-2139.
  • Ketenoğlu, O., 2010. Yüksek Kayma Hızında Parçalanan Bazı Bitkisel Liflerin Emülsiyon Stabilitesine Etkisi. Yüksek Lisans Tezi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Ankara.
  • Kim, S.O., T.V.A. Ha, Y.J. Choi & S. K., 2014. Optimization of homogenization evaporation process for lycopene nanoemulsion production and ıts beverage applications. Journal of Food Science, 79 (8): 1604-1610.
  • Komaiko, S.J., McClements, D.J., 2016. Formation of food grade nanoemulsions using low energy preparation methods: A review of available methods. Comprehensive reviews in food science and food safety, 15 (2): 331-352.
  • Lee, S.J., McClements, D.J., 2010. Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach. Food Hydrocolloids, 24 (6): 560-569.
  • Mason, H.G., Wilking, J.N., Meleson, K., Chang, C.B., Graves, S.M., 2006. Nanoemülsions: formation, structure and physical properties. J of Phys: Condens Matter, 18, 635- 666.
  • McClements, D.J., 2010. Emulsion Design to Improve the Delivery of Functional Lipophilic Components. Annual Review of Food Science and Technology, 1 (1): 241-269.
  • McClemments, D.J., 2021. Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity, Progress in Lipid Research, 81, 1-14.
  • McClemments, D. J., Takhistov, P., Weiss, J., 2006. Functional materials in food nanotechnology. J Food Sci, 71 (9), 107-116.
  • McClements, D.J., Rao, J., 2011. Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Critical reviews in food science and nutrition, 51 (4): 285-330.
  • Mihindukulasuriya, S.D.F., Lim, L.T., 2014. Nanotechnology development in food packaging: a review. Trends in Food Science and Techology 40: 149-167.
  • Momin JK, Jayakumar C, Prajapati JB. 2013. Potential of nanotechnology in functional foods. Emir J Food Agric, 25 (1): 10-19.
  • Moore, M.N., 2006. Do nanoparticles present ecotoxicological risks for the health of the aquatic environment? Environ Int i32, (8): 967-976.
  • Neethirajan, S., Jayas, D.S., 2011. Nanotechnology for the food and bioprocessing industries. Food and Bioprocess Technology 4 (1), 39-47.
  • Ni, S., C. Hu, R. Sun, G. Zhao & Q. Xia, 2017. Nanoemulsions-based delivery systems for encapsulation of quercetin: preparation, characterization, and cytotoxicity studies. Journal of Food Process Engineering, 40: 1-13.
  • Ostertag, F., Weiss, J., McClements, D.J., 2012. Low-energy formation of edible nanoemulsions: Factors influencing droplet size produced by emulsion phase inversion. Journal of Colloid and Interface Science, 388 (1): 95-102.
  • Pascual-Pineda, L.A., E. Flores-Andrade, M. Jiménez-Fernández & C.I. Beristain, 2015. Kinetic and thermodynamic stability of paprika nanoemulsions. International Journal of Food Science and Technology, 50: 1174-1181.
  • Paximada, P., Tsouko, E., Kopsahelis, N., Koutinas, A.A., Mandala, I., 2016. Bacterial cellulose as stabilizer of o/w emulsions. Food Hydrocolloids, 53: 225-232.
  • Piorkowski, T.D., McClemments, D. J., 2014. Beverage emulsions: Recent developments in formulation, production and applications. Food Hydrocolloids, 42 (5): 41.
  • Pogarska, V., R. Pavlyuk, R. Tauber, A. Aleksey, A. Berestova, T. Kravchuk, T. Stukonozhenko & I. Kakadii, 2017. Development of the extraction method of inactive forms of pectin substances from fruits to easy-digestible active form during the obtaining of nanofood. EUREKA: Life Sciences. 6: 57-64.
  • Polat, S., Fenercioğlu, H., 2014. Gıda ambalajlamasında nanoteknoloji uygulamaları: İnorganik nanopartiküllerin kullanımı. Gıda, 39 (3): 187-194.
  • Quintanilla-Carvajal, M.X., Camacho-Díaz, B.H., Meraz-Torres, L.S., Chanona-Pérez, J.J., Alamilla-Beltrán, L., Jimenéz-Aparicio, A., 2010. Nanoencapsulation: A new trend in food engineering processing. Food Enginering Reviews 2 (1), 39-50.
  • Qureshi, M.A., Karthikeyan, S., Karthikeyan, P., Khan, P.A., Uprit, S., Mishra, UK., 2012. Application of nanotechnology in food and dairy processing: An overview, Pak J Food Sci, 22 (1): 23-31. Ramsden, j., 2014. Applied Nanotechnology. William Andrew Publishing: Amsterdam, The Netherlands, 211 pp.
  • Razavi, R., R.E. Kenari, J. Farmani & M. Jahanshahi, 2020. Fabrication of zein/alginate delivery system for nanofood model based on pumpkin. International Journal of Biological Macromolecules, 165: 3123-3134.
  • Roco, M.C., 2007. National nanotechnology initiative past, present, future. In Handbook of Nanoscience, Engineering and Technology, Goddard III WA, Brenner D.W., Lyshevki S.E., lafrate G.J., Taylor & Francis, USA, 3 (1):3- 21.
  • Saka, E., Terzi Gülel, G., 2015. Gıda endüstrisinde nanoteknoloji uygulamaları. Etlik Veteriner Mikrobiyoloji Dergisi, 26 (2): 52-57.
  • Santillán-Urquiza, E., M.Á. Méndez-Rojas & J.F. Vélez-Ruiz, 2017. Fortification of yogurt with nano and micro sized calcium, iron and zinc, effect on the physicochemical and rheological properties. Lebensmittel-Wissenschaft und Technologie Food Science and Technology, 80: 462-469.
  • Sharma, C., Dhiman, R., Rokana, N., Panwar, H., 2017. Nanotechnology: An Untapped resource for food packaging. Frontiers in Microbiology 8: 1735.
  • Silva, H.D., Cerqueira, M.Â., Vicente, A.A., 2012. Nanoemulsions for Food Applications: Development and Characterization. Food and Bioprocess Technology 5 (3), 854-867.
  • Sozer, N, Kokini J.N., 2009. Nanotechnology and its applications in the food sector. Trends in Biotechnology, 27 (2): 1-8.
  • Sürengil, G., & B. Kılınç, 2011. Gıda ambalaj sektöründe nanoteknolojik uygulamalar ve su ürünleri açısından önemi. Journal of Fisheries Sciences.com., 5 (4): 317-325.
  • Tarhan, Ö., Gökmen, V., Harsa, Ş.,2010. Nanoteknolojinin gıda bilim ve teknolojisi alanındaki uygulamaları. Gıda, 35 (3), 219-225.
  • Thiruvengadam, M., Rajakumar, G., Chung, I.M., 2018. Nanotechnology: current uses and future applications in the food industry. 3 Biotech 8 (1),74.
  • Tontul, İ., 2019. Gıda Endüstrisinde Nanoenkapsülasyon Teknikleri. Turkish Journal of Agriculture-Food Science Technology, 7 (2): 220-233.
  • Var Öngel, I., Sağlam, S., 2015. Gıda endüstrisinde Nanoteknoloji uygulamaları. Gıda, 40 (2): 101-108.
  • Walia, N. & L. Chen, 2020. Pea protein based vitamin D nanoemulsions: fabrication, stability and in vitro study using Caco-2 cells. Food Chemistry, 305: 1-11.
  • Walker, R., Decker, E.A., McClements, D.J., 2015. Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry. Food & function, 6 (1): 41-54.
  • Walz, E., Gräf, V., Greiner, R., 2017. Potential Economic Impact of Engineered Nanomaterials in Agriculture and the Food Sector. In: Nanotechnology in Agriculture and Food Science. Eds: Axelos M.A.V. and Van de Voorde M., Pages: 363-372, Wiley-VCH Verlag GmbH & Co., Weiheim, Germany.
  • Yılmazer, M. & F. Altay, 2014. Gıda ambalajlarında nanoteknolojik uygulamalar ve faz değişim materyalleri. Gıda, 39 (6): 371-378.
  • Youssef A.M., El-Sayed, S.M., 2018. Bionanocomposites materials for food packaging applications: Concepts and future Outlook. Carbohydydrate Polymers 193: 19-27.
  • Zambrano-Zaragoza, M.L., González-Reza, R., Mendoza-Muñoz, N., Miranda-Linares, V., Bernal-Couoh, T.F., Mendoza-Elvira, S. et al., 2018. Nanosystems in edible coatings: A novel strategy for food preservation. International Journal of Molecular Sciences 19 (3), 705.
Uluslararası Gıda Tarım ve Hayvan Bilimleri Dergisi-Cover
  • Başlangıç: 2021
  • Yayıncı: Bingöl Üniversitesi
Arşiv
Sayıdaki Diğer Makaleler

Propolisin Gıda Endüstrisinde Koruyucu Olarak Kullanılma İmkanları

Pınar ÇOŞKUN

Doğu Anadolu Bölgesi’nin Elateridae (Insecta: Coleoptera) Faunası Üzerinde Bir Değerlendirme

Nilay GÜLPERÇİN, Serdar TEZCAN

Apilarnilin (Erkek Arı Larvası) Kimyasal İçeriği, Biyoaktif Özelliği ve İnsan Sağlığı Açısından Bazı Hastalıkların Tıbbi Tedavisinde Destekleyici Potansiyeli

Hakan İNCİ, Mehmet İLKAYA, Ebubekir İZOL

Gıda Sektöründe Kullanılan Nanoteknoloji Uygulamaları, Nanogıdaların Güvenliği ve Nanoemülsiyon Tekniği

Kevser ALACA, Nur BAYRAK, Nursaç AKYOL, Ayhan BAŞTÜRK

Silajlık Mısırda Bazı Kalite Özelliklerinin Farklı Ekim Zamanlarına Göre Değişimi

Erdal ÇAÇAN, Sibel İPEKŞEN