boletín vigilancia tecnológica - ainia.es · en este artículo, se va a explicar en qué consiste...

Boletín Vigilancia Tecnológica

nanotecnología en el sector agroalimentario

Boletín Vigilancia Tecnológica Nanotecnología Sector Agroalimentario

El presente boletín de vigilancia tecnológica comprende una recopilación de las últimas noticias y artículos científicos relevantes en el ámbito de la nanotecnología aplicada al sector agroalimentario. Además de una selección de oportunidades tecnológicas, ofertas y demandas de tecnología, y las últimas patentes publicadas.

El objetivo de este boletín es mostrar, al mundo empresarial, los últimos avances en nanotecnología en el sector agroalimentario y las tendencias tecnológicas en este campo de aplicación.

INDICE

Editorial .................................................................................................................3

La Nanotecnología en la industria alimentaria...........................................................3 Nano sensors offer rapid detection of Salmonella, claims ARS.....................................7 More attractive, fresher, healthier: thanks to nano-packaging and nano-additives?........9 ainia consigue un nuevo material que permite desarrollar envases alimentarios más económicos y eficaces.........................................................................................11 Nano method may enhance food packaging ...........................................................13 World's First, Fully Nano-Encapsulated Liquid Vitamin, Mineral and Herbal Supplement 14 Nanotechnology miracle drug for weight loss..........................................................15 "Nanofoods" Offer Big Flavour, Low Fat, Stealth Vitamins.........................................16 Count your carbs with nanotechnology probes........................................................18 World’s First Mandatory National Nanotech Requirement Pending..............................20 EFSA publishes opinion on the potential risks arising from nanotechnologies on food and feed safety........................................................................................................21

Artículos Científicos ...............................................................................................22

Systemic scenarios of nanotechnology: Sustainable governance of emerging technologies.......................................................................................................................22 The development of regulations for food nanotechnology .........................................22 Perceived risks and perceived benefits of different nanotechnology foods and nanotechnology food packaging ...........................................................................23 Review of health safety aspects of nanotechnologies in food production .....................23

Oportunidades Tecnológicas....................................................................................25

Ofertas tecnológicas ...........................................................................................25 Demandas tecnológicas.......................................................................................26

Patentes ..............................................................................................................27


Editorial La Nanotecnología en la industria alimentaria Cada vez es mayor la demanda del consumidor por adquirir productos más frescos, cómodos y con mayor sabor. Esta demanda, se traduce en el desarrollo de nuevas tecnologías por parte de la industria alimentaria; así pues, el futuro pertenece a los nuevos productos: a la mejora de su procesado, a la ampliación de su fecha de consumo, y, al fin y al cabo, a la mejora de su calidad.

La nanotecnología, es una herramienta que ha revolucionado a la industria alimentaria y que es aplicada para desarrollar materiales a una escala de nanómetros, para controlar sistemas de entrega, detección de contaminantes y desarrollo molecular y celular. La aplicación de la nanotecnología en la agricultura y en la industria alimentaria, se trató por primera vez en el Departamento de Agricultura de EEUU (sus siglas en inglés, USDA) en Septiembre de 2003. Hoy en día, en el mercado se pueden encontrar productos resultantes de la aplicación de esta tecnología en otros campos: trajes anti-bacterias, lociones solares transparentes, pinturas anti-arañazos para coches y ventanas autolimpiadoras, entre otros (Joseph y Morrison, 2006). Referente al ámbito alimentario, las necesidades de la población mundial no son uniformes y los objetivos que se pretenden conseguir mediante la aplicación de nuevas tecnologías, varían según las necesidades de cada lugar.

En la actualidad, la población mundial alcanza los 6 billones de habitantes, de los que el 50% viven en Asia. Un elevado porcentaje de los habitantes en países en vías de desarrollo sufren carencia de alimentos como consecuencia de causas medioambientales, inestabilidad política, etc. mientras que en los países desarrollados existe un exceso de alimentos. En los primeros, el interés radica en conseguir cultivos resistentes a sequías y enfermedades, mientras que en los países desarrollados la industria alimentaria está orientada a satisfacer la demanda de los consumidores. Por ello, la nanotecnología podría servir para mejorar las producciones de los cultivos.

Según los expertos, la nanotecnología transformará el sector agroalimentario, modificándose las formas de producción de los alimentos, procesado, envasado, transporte y consumo. En este artículo, se va a explicar en qué consiste esta tecnología y cuáles son las actuales líneas de investigación.

Concepto de nanotecnología

Según la define la Organización Mundial de la Salud (OMS), la nanotecnología es el diseño, producción y aplicación de estructuras, dispositivos, sistemas y materiales mediante el control de tamaño y la forma de los materiales a escala atómica y molecular. Trabaja con estructuras de menos de 10 nm de tamaño (un nanómetro es la millonésima parte de un milímetro). Como ejemplo, una molécula de ADN mide aproximadamente 2,5 nm de ancho y el grosor de un pelo humano es alrededor de 80.000 nm. El interés de esta tecnología radica en el hecho de que el pequeño tamaño conlleva propiedades físicas y químicas que difieren significativamente de las habituales a mayor escala.


Aplicaciones de la nanotecnología

En el sector agroalimentario, la nanotecnología se encuentra aún en fase de ‘despegue’; no obstante, ya es posible vislumbrar su extraordinario impacto en la industria alimentaria moderna debido a sus numerosas y diversas aplicaciones, entre las que destacan por su interés las siguientes:

Asegurar la calidad y la seguridad alimentaria. Mediante el uso de biosensores (nanochips, microarrays, nariz y lengua electrónicas) se realizan análisis de la composición, estimación de la vida útil y frescura. También sirve para la detección y neutralización de microorganismos alterantes y patógenos, aditivos, fármacos, toxinas, metales pesados, plaguicidas, fertilizantes y otros contaminantes abióticos; detección de factores antinutricionales y alérgenos, etc.

Control de procesos.

Envases activos, nanoenvases, nanoetiquetado miniaturizado.

Desarrollo de nuevos alimentos (nanoalimentos y ‘gastronomía molecular’).

Alimentos interactivos, alimentos funcionales, alimentos más saludables, nutritivos y/o con mejores características organolépticas y reológicas, mejora de la productividad y reducción de costes, etc.

La nanotecnología en la agricultura

En el campo de la agricultura, se está investigando en el desarrollo de nuevas herramientas para mejorar la capacidad de las plantas para absorber nutrientes del suelo y para el aumento de las cosechas. También en la utilización de nanosensores para detectar de forma rápida la presencia de patógenos en las plantas y controlar las condiciones del suelo.

Asimismo se está trabajando en la purificación de aguas con el objetivo de eliminar virus, bacterias y protozoos presentes en la misma. Además, esta tecnología ha revolucionando el campo de los fitosanitarios y se está utilizando para desarrollar fitosanitarios en forma de nanopartículas, que permitan una absorción más eficiente por parte de las plantas.

La nanotecnología en la alimentación

En la actualidad, muchas empresas agroalimentarias están invirtiendo en estudios sobre nanotecnología, para lograr alimentos más seguros, saludables, nutritivos y de más sabor (EUFIC, 2006). Por el momento, su principal uso en la alimentación es la adición de compuestos saludables en los alimentos o el desarrollo de envases que prolonguen la vida del alimento. A continuación vamos a indicar las líneas de investigación abiertas en este campo.

Elaboración de alimentos

Una de las aplicaciones de la nanotecnología, es la mejora de las propiedades funcionales de los alimentos como:

El uso de nanopartículas en los alimentos que permitan una mejor absorción de sus nutrientes, como por ejemplo liberar antioxidantes dirigidos a zonas específicas del cuerpo.

El empleo de "nanosensores" que detecten el perfil individual de una persona y permiten la liberación de las moléculas del alimento apropiadas para el individuo.


El desarrollo de aditivos que puedan ser fácilmente absorbibles por el cuerpo humano y prolonguen también la fecha de caducidad del alimento.

Uno de los objetivos que persigue la aplicación de la nanotecnología es personalizar los alimentos en función de las preferencias gustativas del consumidor, de sus necesidades nutritivas y de sus alergias. A largo plazo, la nanotecnología podría, por ejemplo, ser aplicada para liberar una cantidad adecuada de calcio de los alimentos en consumidores con osteoporosis (en sus primeras fases) o alimentos con ‘filtros inteligentes’ diseñados para retener las moléculas susceptibles de provocar reacciones alérgicas.

Envasado de alimentos y seguridad alimentaria

Se están desarrollando sistemas de ‘envasado inteligente’ que permitan mejorar la protección de la comida y el rastreo de un alimento (es decir, que facilite la trazabilidad del mismo). El uso de la nanotecnología permitirá que los alimentos se mantengan frescos durante más tiempo gracias a materiales de envasado más ligeros y flexibles con mayor resistencia al calor, la luz, los daños mecánicos o de otro tipo, y materiales capaces de absorber el oxígeno y la humedad. Asimismo, se prevé que las nanopartículas con propiedades antimicrobianas y las superficies que repelen la suciedad se apliquen de forma generalizada a los materiales de envasado y a las máquinas utilizadas para producir alimentos. Referente al uso de nanopartículas por sus propiedades antimicrobianas, se ha publicado recientemente en www.redorbit.com los resultados de un proyecto realizado en la Universidad de Iowa de EEUU en el que se han empleado nanopartículas de plata debido a sus propiedades antimicrobianas.

A más largo plazo, también se prevé disponer de materiales cuyas propiedades cambiarán en función de las condiciones externas o internas, como la temperatura, o bien, materiales que se auto-reparen en caso de rasgarse o perforarse. Otra idea innovadora es el uso de ‘nanosensores’ incorporados al envase para detectar cantidades minúsculas de agentes químicos, como los producidos cuando un alimento empieza a deteriorarse. El envase cambiará de color para avisar al consumidor del deterioro o la contaminación.

Mejorar la seguridad de los alimentos mediante la aplicación de la nanotecnología es uno de los principales objetivos que persiguen los investigadores en la actualidad. Sin embargo, por el momento, el principal uso de la nanotecnología en la alimentación es con el fin de adicionar en los alimentos compuestos saludables o en la conservación de alimentos.

Medidas de regulación de la nanotecnología La Comisión Europea ha estado debatiendo con expertos y científicos de distintas ramas sobre la necesidad de regular las aplicaciones de la nanotecnología en los alimentos, ante la petición de la Organización de Consumidores y Usuarios de la Unión Europea (BEUC). Finalmente, debido al poco conocimiento que aún se tiene sobre el posible riesgo de esta tecnología, la Comisión Europea ha decidido no regular sobre el tema y elaborar un básico código de conducta que refleje las inquietudes de los consumidores. Este documento ha sido encargado por la Autoridad Europea de Seguridad Alimentaria (según sus siglas en inglés, EFSA) y se prevé que salga en julio.


La nanotecnología en España Respecto a la situación española, según revela la Comisión Europea, somos el país europeo con menor gasto per cápita en nanotecnología, incluidos los nuevos socios (EU-25), con una cifra de 0,039 euros frente a los 5,6 euros de gasto per cápita de Irlanda, el país de Europa que más invierte en esta tecnología. No obstante, a pesar de la escasa financiación, tanto pública como privada, los nanotecnólogos españoles se encuentran entre los más destacados del mundo, compitiendo en campos como la nanobiología con grupos de investigación de otros países desarrollados (Cintas Izarra, 2006).

En este sentido, con el objetivo de impulsar la nanotecnología en España y acercar el ‘nanomundo’ a la sociedad, se ha creado la red NanoSpain, coordinada por el Consejo Superior de Investigaciones Científicas (CSIC) y la Fundación PHANTOMS, que es la mayor Red de Nanotecnología del panorama científico español y que cuenta actualmente con la presencia de 189 grupos de investigación y más de 1.000 investigadores pertenecientes a instituciones públicas, universidades, CSIC, parques científicos, centros tecnológicos y empresas.

Según Cintas Izarra (2006) todavía se está a tiempo de intentar conseguir que esta incipiente revolución nanotecnológica se desarrolle de forma racional y responsable, sin olvidar la relación beneficio-riesgo, y que se aplique para mejorar la calidad de vida de las sociedades actuales y de las generaciones venideras. Y esto es así porque no se debe olvidar que, como para cualquier otra tecnología, la bondad o maldad de la nanotecnología dependerá de las aplicaciones y fines a los que se destine.

Fuente: http://www.informacionconsumidor.com/Ciencia/ArticuloCiencia/tabid/71/ItemID/64/Default.aspx


Noticias de interés Nano sensors offer rapid detection of Salmonella, claims ARS

A nano sensor to detect Salmonella bacteria has been developed which could enhance food safety and security, claims a team of scientists

Detection of this food contaminant is critical to control food safety, and while different methods have been employed to detect Salmonella, the biggest challenges in the various approaches have been speed and sensitivity.

According to the US Department of Agriculture’s Research Service (ARS), collaboration between its engineers at the Quality and Safety Assessment Research unit and scientists at the University of Georgia has resulted in a nanorod-based biosensor that enables rapid detection of the Salmonella pathogen with high sensitivity.

Nanoscale sensors have been emerging as a feature of recent nanotechnology applications for food safety and quality measurement.

Visibility

Lead researcher Bosoon Park explained that these new biosensors include fluorescent organic dye particles attached to Salmonella antibodies; the antibodies latch onto Salmonella bacteria and the dye lights up like a beacon, making the bacteria easier to see.

Salmonella is one of the most common enteric (intestinal) infections in the US with an estimated 1.4 million cases of salmonellosis occurring each year: 95 per cent of those cases are foodborne-related.

The ARS team of collaborators claims the sensor could be adapted to detect other foodborne pathogens as well.

There are examples of biosensors in nature, continued the researchers, such as insects that detect tiny amounts of sex pheromones in the environment and use them as a beacon to find mates and fish that use natural biosensors to detect barely perceptible vibrations in the surrounding water.

Technology

Nanotechnology, which uses tiny particles measuring one billionth of a metre, is already used for various applications in areas such as food supplements, functional food ingredients and in food packaging.

In broad terms, nanotechnology refers to controlling matter at an atomic or molecular scale of between one and 100 nanometres (nm) - one millionth of a millimetre.

At present, the main uses for foods are said to be in food packaging and barrier materials, with some applications in nutraceutical delivery. Other uses under investigation include processing - such as programming of foods to release flavour at a particular time, or nutrients in a certain part of the body where they can have an effect.


Market

Estimates of the future market for nanotechnology range from €750bn to €2,000bn by 2015 according to the European Commission, with predictions for the number of new jobs created by the industry standing at around 10 million.

However, the technology has suffered from a lack of public understanding and consumer concerns over the safety of some of its applications.

Fuente: http://www.foodproductiondaily.com/Quality-Safety/Nano-sensors-offer-rapid-detection-of-Salmonella-claims-ARS


More attractive, fresher, healthier: thanks to nano-packaging and nano-additives?

Nanotechnology is moving into the food industry, in the form of additives or in packaging materials. A study by the Centre for Technology Assessment TA-SWISS provides an overview of nanomaterials already used in the food sector. The study assesses these products in respect of environmental issues and sustainability, showing the direction that future developments might take and where there is a need for caution.

More than in any other sector, the question that arises with food is: what is nano, and what effect is it likely to have? Because what we eat goes into our bodies, at least there should not be anything in it that is potentially harmful to the organism. As the TA-SWISS study shows, there are only a few food products with nano-scale additives that are available in Swiss shops. These are well tried and tested, and are regarded as harmless. Nevertheless, products that contain nano-scale additives which are banned in Switzerland and may pose a risk to health can also be bought over the Internet from other countries. Today, nanotechnology in the food industry is virtually insignificant in terms of environ-menttally sound and health-promoting nutrition, and even in the future it is only likely to play a relatively subordinate role in making nutrition more sustainable. Nanotechnology is already commonly used in food packaging, an area that is regarded as having considerable potential for innovation. Such packaging brings the hope of improved keeping quality for foods, and less waste. The study also shows that the legal provisions for food products and packaging materials are not sufficiently geared to the challenges of nanotechnology. Action is also needed from manufacturers, processors and dealers: transparency and an active information policy are called for. Extend shelf life and improve the eco balance with food packaging

Packaging films and PET bottles with synthetic nanocomponents are available on the Swiss market. Nanomaterials improve the barrier properties against gases, water vapour and flavourings, and also improve the mechanical and thermal properties or UV protection. Nanotechnologically optimised PET bottles have a more beneficial CO2 balance: according to a life-cycle analysis, published for the first time in the TA-SWISS study, savings of some 10,000 tonnes of climate-damaging emissions could be achieved in Switzerland alone; in manufacture, transport and recycling, nano-PET bottles generate about one-third fewer greenhouse gases than aluminium and about 60 per cent fewer than disposable glass bottles. Nano-PET bottles are therefore just as good as reusable glass bottles.

Do nanoparticles from packaging get into food?

Whether nanoparticles can pass from packaging into food is primarily dependent on how the nano-layer was applied. Transfer cannot be ruled out where the nanomaterials come into direct contact with the food. In this case, therefore, the missing proof that the product is harmless still has to be produced. This also applies to so-called "antimicrobial-action food packaging": a coating layer with germicidal nano-silver particles causes food to perish less quickly. These materials are not yet available in Switzerland, but could be bought on the Internet from other countries.


Nano-scale additives in food

Today, there are only a few food products in Switzerland that are fortified with nano-scale additives. These include an anti-caking agent, which stops condiments going lumpy. It consists of silicic acid (silicon dioxide or E 551), which when comminuted produces a powdery material containing nano-scale particles. Synthetic nanocomponents are also used for so-called encapsulation, for example to enclose carotenoids or vitamins to make them water soluble, keep longer or better absorbed by the body. Such additives have been tested for use in foods, and are regarded as harmless.

Who is interested in nanofood?

The TA-SWISS study concludes that people with certain "nutritional styles" could actually be open minded about food containing additives produced by nanotechnology. Even more so if we assume that nanofoods might be easier to manage and/or could have added health benefits. In developing countries, such additives could help to combat malnutrition; for example, by fortifying basic foods with iron, zinc, vitamin A or folic acid. It must, however, be taken into account that such products must also be affordable and accessible to the demographic groups that need them.

Gaps in legal regulation and labelling requirement

Swiss food legislation is based on the so-called "positive principle". This means that only additives which appear on the positive list and are allocated an E-number can be used. They have to meet a series of requirements, in particular evidence that a food cannot be manufactured without the additive concerned, and that the quantity used cannot be harmful to consumers' health. Nanoparticles could also fall into this category, and must accordingly be tested using the above criteria. The general rule is: If an additive that is currently on the positive list is used, it does not have to be retested - not even if it is now added in a nano-scale form. Because it is now known that the same material as a nanoparticle often behaves differently than when it is used on a macro-scale, this provision does not go far enough in respect of nano-scale additives.

According to the food labelling ordinance (LKV), all ingredients of any food product must be listed. There is no obligation to refer specifically to particle size.

Nevertheless, citizens want nanoparticles to be labelled, especially in the food industry; that was shown in a participative procedure conducted by TA-SWISS in 2006.

Fuente: http://idw-online.de/pages/de/news297740


ainia consigue un nuevo material que permite desarrollar envases alimentarios más económicos y eficaces

Aunque pueda parecer lo contrario, un alimento envasado expuesto en el lineal de un supermercado tiene un elevado nivel de tecnología detrás. En el envase que aloja al alimento se esconden los últimos avances en nanotecnología y tecnología de los alimentos.

ainia centro tecnológico tiene varias líneas de investigación abiertas en estos campos y está trabajando en incorporar los últimos avances de la nanotecnología (la inclusión de estructuras de materiales a millonésimas de milímetro, invisibles al ojo humano) al envasado de productos, con dos fines: reducir costes en el envase (que repercutirán en el precio final del producto adquirido por el consumidor) y mejorar la eficiencia del mismo, incorporando al plástico del envase nanopartículas que permiten aumentar el efecto barrera del mismo (obstaculizan el paso del oxígeno y por lo tanto el deterioro del alimento).

Según Carlos Enguix, responsable del departamento de Tecnologías del envase de ainia: “La nanotecnología permite incorporar diversas propiedades a un mismo material, lo que posibilita reducir costes tanto en la cantidad de material utilizado en la fabricación de un envase, como la simplificación del proceso de producción del mismo, suponiendo un ahorro sustancial”.

Asimismo, señala que: “hemos conseguido incorporar al plástico unas nanopartículas (nanoarcillas) que le dan unas características muy especiales al material resultante, pues conseguimos aumentar el efecto barrera y por lo tanto alargar la vida útil del producto, a la vez que utilizar materiales menos costosos en la fabricación del envase”.

¿Cómo se consiguen estos nuevos materiales plásticos?

ainia cuenta con una línea completa de extrusión de plásticos. Este equipo con el que se trabaja en la planta piloto de envases de ainia permite fundir el material plástico con los aditivos que se incorporan (las nanoarcillas).

Se obtiene así un film con unas dimensiones adecuadas al tipo de muestra de alimento requerida en lo relativo a permeabilidad, migración, propiedades mecánicas, etc.

Este nuevo material (el film resultante del proceso de extrusión) se estudia en laboratorio para determinar sus características (permeabilidad, migración, propiedades mecánicas…).

De esta manera, a través del equipo de extrusión y los análisis de laboratorio se obtiene la formulación óptima con las mejores características para cada tipo de alimento y necesidades de envase.

En la fase experimental del proyecto se han obtenido resultados muy satisfactorios, ya que se ha conseguido hasta cuadruplicar la barrera inicial del material de envase objeto de estudio.

Una vez conseguido esto, la empresa demandante de este servicio puede llevar a cabo la fabricación a nivel industrial de este tipo de materiales especiales para envases de alimentación que necesite, en función de sus necesidades y productos.


Aplicaciones

Esta tecnología se puede aplicar a multitud de sectores alimentarios, en los que el envase que contiene el alimento juega un papel fundamental para su conservación y vida útil. Entre otros: Cárnico, Platos preparados, frutas y verduras, pescados, panes y bollería, etc. Es decir, todos aquellos que emplean materiales plásticos en sus envases alimentarios.

ainia centro tecnológico tiene como misión aportar valor a la industria, liderando la innovación y el desarrollo tecnológico de manera responsable y comprometida. Con más de 1.100 asociados, es el centro tecnológico con mayor base social empresarial de nuestro país y uno de los principales referentes tecnológicos de Europa en el ámbito alimentario. Forma parte de la Red de Institutos Tecnológicos de la Comunidad Valenciana (REDIT), de la Federación de Centros Tecnológicos de España (FEDIT) y de EFI (European Food Institute), así como de numerosas entidades y asociaciones nacionales e internacionales.

Fuente:

http://www.tecnoalimentalia.com/wps/portal/!ut/p/.cmd/cs/.ce/7_0_A/.s/7_0_2D4/_s.7_0_A/7_0_2D4?http://tecnoalimentalia.ainia.es/QuickPlace/tecno/PageLibraryC1256F2B00554763.nsf/h_Index/90E89F80E69AE7DFC12575A700456631/?OpenDocument


Nano method may enhance food packaging

US researchers have found a way of keeping food fresher for longer while using less packaging material, claims an article in the journal Science.

The finding, according to the article, involves a nanotechnology-based technique to block the transport of damaging gases through a polymer, making it stronger while using less material.

Nanotechnology is a method of controlling matter at near-atomic scales to produce unique or enhanced materials, products and devices. With a different nanostructure, the gas and water vapour permeability of plastics can be engineered to preserve fruit, vegetables, beverages, wine and other food.

With the use of nanoparticles, bottles and packaging can be made lighter and stronger, with better thermal performance and less gas absorption. These properties can extend the shelf life of products, as well as lower the transportation costs involved in shipping food.

Gas permeability

Scientists working at the Case Western Reserve University polymer research unit found that polyethylene oxide (PEO), when confined as nanolayers, crystallizes as a single layer, resembling very large, impermeable single crystals that reduce by 100 times the amount of gas permeability in polymer-based applications.

The team said that by using a new layer-multiplying co-extrusion process that takes two polymer melts and combines them as layers, multiplies the layers to four, and doubles that again as many times as desired, they discovered that a new structure emerges that is progressively thinner, thereby saving on material.

Anne Hiltner, lead author of the study and the Herbert Henry Dow professor of science and engineering at the university, claims this project is a step toward developing more flexible, optically transparent, ultra-high barrier polymers for several different applications.

Polymer coating

Meanwhile, a University of Warwick team, led by Dr Stefan Bon, claims a new process involving the layering of a polymer with silica-based nanoparticles has the potential to enhance the properties of pressure sensitive adhesive labels, water-borne coatings and biodegradable materials, claims a UK research team.

Bon told FoodProductionDaily.com that the newly developed technology might be most applicable to multi-layered biodegradable packaging as it could gain more robustness and water barrier characteristics through the addition of a nanoparticle coating.

He said that the process would not be detrimental to the ‘green’ profile of these bio materials as the silica-based particles are derived from sand and clay.


“Our industrial partners including Unilever are very excited about this project and where it might lead.

“We would anticipate commercialisation of this new type of polymer in three to fours years, depending on the particular application,” concluded Bon.

Fuente: http://www.foodproductiondaily.com/Packaging/Nano-method-may-enhance-food-packaging

World's First, Fully Nano-Encapsulated Liquid Vitamin, Mineral and Herbal Supplement

Livethesource(TM) launches with the world's first and only patented, fully nano-encapsulated liquid vitamin, mineral and herbal supplement.

As current economic conditions see unemployment rise and Americans losing health coverage as well as income, consumers are being forced to cut back in ways that undermine their health and well being. In response, a new network marketing company, livethesource(TM), launched today to provide both a means to gaining financial independence for distributors and a healthier lifestyle for consumers.

John Neubauer, who served as Chief Operating Officer for Herbalife for several years and helped build the legendary direct sales giant into what is today a $3.3B company, will serve as President and Chief Operating Officer for livethesource(TM). In addition to his work with Herbalife, he led a turnaround at Nutrition For Life Intl, a workout of Cell Tech International and a startup nutraceutical marketing company, Starlight International.

"When I first learned about livethesource(TM), I was amazed at not only the quality of the product itself, but also by the fact that the company has patented a technology unlike any other in the world," said Neubauer. "I see this as the beginning of a phenomenal growth opportunity for both distributors and consumers, perhaps the best one I've seen in decades."

Paul Peccianti, who will serve as President, Global Sales, previously served as VP, Global Sales for Nikken, a global wellness company, where sales reached $1.9B. In addition to having been involved in network marketing for more than 25 years and being a well-known motivational speaker, Paul also co-authored the book Delusion is Good, A Visionary Guide to Extraordinary Outcomes.

"In my quarter century of experience in this industry, I have never seen such a buzz about a new health product so early in its launch," said Peccianti. "Not only am I amazed by the amount of top-level network marketing professionals who have already joined the company in the US, but it has now even attracted interest from different parts of the world as well."

Together, Neubauer and Peccianti will oversee the growth of the company and the launch of its first proprietary product, daily source(TM). By introducing the first and only fully nano-encapsulated liquid vitamin, mineral and herbal supplement, livethesource(TM) has cracked the code to a more effective vitamin delivery method.

daily source(TM) isn't just a vitamin supplement. With its breakthrough technology, it is a complete blend of health and well being. The specially-selected vitamins, minerals and herbal compounds in daily source(TM) provide a substantial increase in nutritional value,


first, due to their synergy, and second, due to their nano-encapsulation. livethesource(TM)'s All Natural Patented Nanotechnology(TM) process creates a vitamin particle small enough to be absorbed with maximum efficiency.

Nanotechnology is the increasingly popular science of the incredibly small. It is a state-of-the-art process used in medicine, food, robotics and virtually any other high-tech system now emerging from the scientific community. As it applies to food and nutritional supplements, nanotechnology is now being utilized to reduce the particle size of various compounds to a relatively small size for efficient absorption in the body's cells. One of the best ways to create nano-size particles is through encapsulation. The technology separates and then envelops molecules in the active compound.

livethesource(TM)'s All Natural Patented Nanotechnology(TM) process uses only natural plant lipids, including soy, as the basis for its nano-encapsulation. This ensures that the compounds dissolve gradually, providing a sustained release of the vitamins, minerals and herbal compounds. By the time the body has absorbed the nutrients in this safe and efficient manner, the nano-particle has completely dissolved. In other words, the plant lipids are metabolized, just as any other food would be.

Fuente: http://www.nanovip.com/releases/275-worlds-first-fully-nano-encapsulated-liquid-vitamin-mineral-and-herbal-supplement

Nanotechnology miracle drug for weight loss

Nanowerk Spotlight) Not surprisingly, it has been scientists in The Netherlands - a country that has long been conducting large-scale and long-term field studies on the benefits of certain plants to mental and physical health (scientists refer to this effort as the “great coffee house smoke screen studies”) – that have come up with a nanotechnology discovery that could well revolutionize many consumer products from food to toys.

In a report released today, April 1, the Dutch scientists report that a nanoparticulate substance found in Cannabis sativa, also know as marijuana, has an amazing ability to kill fat cells in the human body.

“After we discovered these amazing nanoparticles, which we tentatively have termed “splifferenes”, we ran a series of tests to identify the most beneficial uptake route into the human body,” Arry van Dope tells Nanowerk. “We were a bit surprised that splifferenes retain their full effectiveness to destroy both white adipose tissue (WAT) and brown adipose tissue (BAT) only in aerosol form. This means that inhalation appears to be the most effective way of benefiting from this amazing substance.”

Splifferenes' amazing physical and chemical properties make them suitable for a wide variety of industrial applications. For instance, they are water-soluble and therefore can easily be added to all kinds of food. Their physical toughness and high melting point means they can be applied in nanofabrication techniques like atomic layer deposition or spin-coating and applied as an ultra thin, only one atom layer thick coating to any product.

As far as physiological implications are concerned, Splifferenes start their beneficial work immediately after they get into the bloodstream. Basically, that means that as soon as you


drink, chew, smoke or lick any substance that is enriched with splifferenes, your body starts destroying fat cells – so effectively you will begin loosing weight immediately.

Hoping to ride an early wave of commercialization, the Dutch research group has already filed for patent protection and registered the trademark ”Royal Spliffmeister Edition” for a range of planned products.

An early adaptor of emerging technology, the adult industry is jumping on the commercial opportunities that splifferene coatings could offer for adult toys. Firms are falling over themselves in securing licensing rights for the new coatings, and licking their lips in anticipation of a new generation of nanotechnology enabled toys.

Más información: http://www.nanowerk.com/spotlight/spotid=9907.php

"Nanofoods" Offer Big Flavour, Low Fat, Stealth Vitamins

Imagine potato chips with all the flavour but far less sodium. Or fish oil-enriched bread that doesn't taste the least bit fishy.

These are just two ways nanotechnology is poised to enter grocery stores, a group of food scientists said at a recent meeting of the American Association for the Advancement of Science.

The potato chips would use "nanosalt"—plain-old salt crystals, only smaller, said Qasim Chaudhry, a toxicologist at Britain's Central Science Laboratory in York, England.

Together the microscopic grains have more surface area, milligram for milligram, than larger, conventional salt crystals. That means more contact with your tongue, resulting in a disproportionately salty sensation.

The same principle, Chaudhry said, applies to a type of mayonnaise currently under development in Europe.

Normal mayonnaise's tiny oil droplets add rich texture and taste. Nano-mayo instead substitutes the oil with water droplets thinly coated with oil. The result: lower fat but full flavour.

Breaded Fish

Nanotech can also be used to enrich a wide range of foods with tiny, tasteless capsules of vitamins, minerals, or health supplements.

Bread, for example, could be enhanced with heart-friendly fish oil.

Normally, that would make the bread taste, well, fishy. But with nano-supplements, "you can encapsulate it and give all the health benefits without the flavor," Chaudhry said.

In China, he added, nano forms of selenium have been used to enrich green tea to combat deficiencies in some parts of the country.


The silica doesn't have any calories, and the tiny amount of chocolate is all on the surface. "When it hits the taste buds, you have huge flavor," Chaudhry said.

Not Ready for Lunch

Hermann Stamm of the European Commission's Joint Research Center in Ispra, Italy, appreciates nanofoods as a "nutritional miracle."

But he warned that the body may react differently to nanoparticles than to conventional ingredients.

Because the particles are so small, they may be able to penetrate the gut more easily. This is good for vitamins or minerals but perhaps not so good for preservatives or other synthetic chemicals.

Once in the bloodstream, nanoparticles may be able to enter cells in a wide range of organs, with unknown effects.

Even vitamins and minerals might rush into the bloodstream too quickly, causing overdoses, warned Elke Anklam, also of the Joint Research Center.

Safe Applications

Right now nobody knows much about the safety of these products, said T. Scott Thurmond, a regulatory toxicologist with the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition.

"It is still pretty much a crapshoot," Thurmond said. "We need to be proactive and take a look at this now to avoid any potential problems down the road."

Some nanofood products, like nanosalt, are probably safe. That's because, once the salt dissolves, nanosalt is nothing special. "It will behave like normal salt from then onward," the Central Science Laboratory's Chaudhry said.

And the fat-coated water droplets in nano-mayonnaise are likely to be safely broken apart in the gut, he said.

The Joint Research Center's Anklam agreed that anything likely to be fully digested probably poses little risk. "And we should really enjoy the mayonnaise having less fat."

Fuente: http://news.nationalgeographic.com/news/2009/02/090223-nanofoods_2.html


Count your carbs with nanotechnology probes

Over the past few years, scientists have taken advantage of the unique optical and other physical properties of metal nanoparticles to create a wide range of nanotechnology probes for electronic, optical, and microgravimetric transduction of different biomolecular recognition events. An interesting approach that was reported a couple of years ago deals with a technique that estimates the antioxidant power of certain food samples by measuring the generation and growth of gold nanoparticles.

In a previous Spotlight, we have reported on how scientists are starting to explore the ability of plants to synthesize metal nanoparticles such as silver or gold ("Truly green nanotechnology – growing nanomaterials in plants"), and it has already been demonstrated that enzyme-mediated growth of metallic nanoparticles provides a general means to follow biocatalyzed transformations, and to develop optical sensors for different substrates such as glucose, alcohols, lactate or nerve gas analogs ("Growing Metal Nanoparticles by Enzymes").

For instance, researchers have shown that these colorimetric detection processes can be used to evaluate the antioxidant power of food-related phenolic acids – plant metabolites widely spread throughout the plant kingdom – based on the polyphenol-mediated growth of gold nanoparticles.

"In previous work it was shown that the antioxidant power of food can be explored by its ability to form gold nanoparticles from a gold solution," Matteo Scampicchio tells Nanowerk. "We have built on these findings by developing a novel optical nanoprobe based on nylon nanofibrous membranes produced by electrospinning and impregnated with gold ions. The optical properties of the gold nanoparticles relate to the total reducing sugar content of the samples analyzed."

This technique could lead to the development of inexpensive and disposable optical nanoprobes that could find applications in a host of industrial, biomedical and clinical fields

Scampicchio is a researcher in the Department of Food Science and Microbiology at the University of Milan in Italy and first author of a recent paper in Nanotechnology that describes these findings ("Optical nanoprobes based on gold nanoparticles for sugar sensing"

Natural antioxidants are of great interest due to several claims about their health feature and, hence, their potential contribution to the defence against oxidative stress and protection against cancers and cardiovascular diseases. Unfortunately, routinely methods to evaluate antioxidant power of foods require generally long time of analysis (up to two hours), or laborious procedures.

"What we were able to demonstrate is that foods are inherently able to reduce gold (III) to metal particles to form a coloured colloidal suspension," says Scampicchio. "This capability is directly related to the antioxidant power of the foods. The generation of gold nanoparticles in solution produce a purple colour, whose intensity correlate well with the redox characteristics of the samples analyzed."

The team took advantage of these findings by transforming this bionano-metallization concept into a novel analytical application for food analysis.


"We started by analyzing the reaction between food rich in antioxidants – vitamin C and polyphenols – like green, black and oolong tea, wine and fruit juice and gold salt," explains Scampicchio. "The results indicated that green tea is the best sample to induce the growth of gold nanoparticles. This is related of course to its highest content in polyphenols like epigallocatechins."

The researchers then extended this observation to the reducing sugars present in commercial foods and beverages, like Diet Coke, honey, milk and other low-carb foods. By changing the experimental conditions to alkaline, they observed that the sample solutions rich in reducing sugars turned purple, indicating the presence of carbohydrates. This reaction takes place within only minutes and without the use of any other chemicals except few nanomoles of gold salt and the alkaline media to dissolve the samples.

"We were able to clearly see that the intensity of the coloration varies with the sugar, the strongest purple coloration is shown using galactose, followed by glucose, then fructose, whilst the non-reducing sugar sucrose shows no change," says Scampicchio.

The nanoprobe membranes work as a disposable test strip. Once an drop of a sample is added to the transparent membrane, the carbohydrates generate gold nanoparticles from the gold salts, which turn the colour of the membrane purple, indicating the presence of the reducing sugars.

Optical nanoprobes like this one can find important applications in the control of sugars, for example in the rapid screening of diabetic foods and beverages. It would also be feasible to functionalize the gold nanoparticles and the nanofibrous membranes with reagents, antibodies and/or enzymes to detect a range of important foods analytes and contaminants.

Fuente: http://www.nanowerk.com/spotlight/spotid=9763.php


World’s First Mandatory National Nanotech Requirement Pending

Canadian officials plan to require quantity, usage and chemical data

Washington, DC – Canada is reportedly planning in February to become the first nation in the world to require companies to detail their use of engineered nanomaterials. The information gathered under the requirement will be used to evaluate the risks of engineered nanomaterials and will help to develop appropriate safety measures to protect human health and the environment.

The one-time request will gather information that will be used towards the development of a regulatory framework and will target companies and institutions that manufactured or imported a total quantity greater than 1kg of a nanomaterial during the 2008 calendar year, according to a spokesperson for Environment Canada. The upcoming requirement is not a regulation or rule that will require users to submit information on a continual basis

Project on Emerging Nanotechnologies (PEN) experts have been urging increased oversight of nanotechnologies in recent years, and note the move by the Canadian government is a significant step for consumer and environmental protection.

“Nanotechnology is developing rapidly. People and the environment are being increasingly exposed to new nanomaterials. Yet governments lack information on the type, quantity and possible risks of nanoscale materials being manufactured and used in products today. This is information that is vital to ensuring the safe use of nanotechnology,” according to Andrew Maynard, chief science advisor for PEN. “This decision by Canada—to establish the world’s first national mandatory nanoscale materials reporting requirement for companies—is an important step toward ensuring that nanotechnology regulation is driven by accurate information and high-quality science.”

Canada’s action comes shortly after the U.S. Environmental Protection Agency (EPA) issued an interim report on its Nanoscale Materials Stewardship Program, a voluntary information submission program that has received limited industry participation. The EPA report notes the lack of data the program garnered and says the agency will consider how best to use the federal Toxic Substances Control Act (TSCA) to gather more risk data. Previous studies by PEN experts have concluded that TSCA is “extremely deficient,” and that EPA has not effectively used the tools it has under that law to address nanotechnology, keeping the agency from identifying which substances are nanomaterials and whether they pose a hazard.

PEN reports EPA and Nanotechnology: Oversight for the 21st Century and Nanotechnology Oversight: An Agenda for the New Administration highlight specific actions that can be taken under TSCA to obtain crucial information on nanotechnology’s risks.

Fuente: http://www.nanotechproject.org/news/archive/7061/


EFSA publishes opinion on the potential risks arising from nanotechnologies on food and feed safety

EFSA is today publishing its scientific opinion on nanoscience and nanotechnologies in relation to food and feed safety. EFSA’s Scientific Committee (SC) has concluded that established international approaches to risk assessment [1] can also be applied to engineered nano materials (ENM). The SC also concluded that a case-by-case approach would be necessary and that, in practice, current data limitations and a lack of validated test methodologies could make risk assessment of specific nano products very difficult and subject to a high degree of uncertainty.

This opinion focuses on the use of nanotechnologies, particularly ENMs, in the food and feed chain. It elaborates on approaches and methodologies available for risk assessment of these very small particles but does not address any specific applications of particular ENMs. The European Commission (EC) asked for this opinion because consideration needs to be given as to whether existing risk assessment approaches can be appropriately applied to this new technology.

The EFSA SC recommends that additional research and investigation is needed to address the many current uncertainties and data limitations. Specific recommendations include the following:

Investigating the interaction and stability of ENMs in food and feed, in the gastro-intestinal tract and in biological tissues

Developing and validating routine methods to detect, characterise and quantify ENMs in food contact materials, food and feed

Developing, improving and validating test methodologies to assess toxicity of ENMs (including reliability and relevance of test methods)

Prof Vittorio Silano, chair of EFSA’s Scientific Committee, said:

“The Scientific Committee has concluded that in principle it is possible to undertake risk assessments in this emerging scientific area by making use of available international approaches. However, given current data gaps and limitations in a number of cases, it may be very difficult to provide fully satisfactory conclusions.

“This issue will remain a priority for EFSA’s Scientific Committee. We are establishing a working group of experts to be kept informed of any emerging scientific and other data that will help us deliver the best possible scientific opinions based on the most up-to-date evidence available. EFSA will take a cautious case-by-case approach and looks forward to further data and research becoming available to help inform future scientific opinions.”

EFSA’s SC, which includes the chairs of all of EFSA’s Panels, has undertaken this work as it has a multi-disciplinary character and is relevant to a number of the EFSA Panels’ respective areas of expertise. The SC has been assisted by a working group of scientists with relevant expertise. Feedback from a public consultation held during 2008 was taken into account before the final opinion was adopted by the SC.

EFSA’s opinion will help the EC to explore appropriate measures, assess existing legislation and determine the scope of possible further requests for scientific opinions from EFSA in this field. EFSA has already received a small number of such requests and is adopting the case-by-case approach.

Fuente: http://www.efsa.europa.eu/EFSA/efsa_locale-178620753812_1211902361968.htm


Artículos Científicos

Systemic scenarios of nanotechnology: Sustainable governance of emerging technologies

Journal: FUTURES

Authors: Arnim Wiek, Lukas Gasser and Michael Siegrist

Abstract

The economic and social promises of emerging technologies, especially nanotechnology, are assumed to be outstanding due to radical innovative features of materials, products and services. However, preliminary studies indicate that these very same features, e.g. high chemical reactivity, could entail adverse impacts on human health and the environment. Calls for appropriate regulation and societal formation of nanotechnology developments have been made, resulting in the concept of sustainable nanotechnology governance. The required anticipatory knowledge supporting these efforts seems so far to lack a sound methodological basis as well as an integrated perspective on nanotechnological applications. We present a scenario study on possible future developments of nanotechnology in Switzerland (reference year 2020). The study employed a formalized and functional scenario methodology, featuring system analysis, consistency analysis and transdisciplinary collaboration. The results indicate five different future constellations of contextual aspects, such as public awareness, profit potential and legal regulations, which are assumed to consistently correspond to five distinct market situations for nanotechnological applications. Going beyond the specific nanotechnology scenarios, the article argues for a rigorous scenario methodology as a valuable tool for the sustainable governance of emerging technologies.

The development of regulations for food nanotechnology

Journal: FOOD SCIENCE AND TECHNOLOGY

Authors: Chi-Fai Chaua, Shiuan-Huei Wua and Gow-Chin Yen

Abstract

The present study is to give a preliminary discussion on the potential applications, risks, food safety, and current regulatory situation of nanotechnology in relation to foods, thus to provide the industry, legislators, and government with some points, rather than a roadmap, that will need to be addressed as regulation for food nanotechnology moves forward. From the food industry and public safety standpoints, some recent food applications of nanotechnology, safety and risk problems of nanomaterials, routes for


nanoparticles entering the body, existing regulations of nanotechnology in several countries, and a certification system of nanoproducts are discussed.

Perceived risks and perceived benefits of different nanotechnology foods and nanotechnology food packaging

Journal: Appetite

Authors: Michael Siegrist, Nathalie Stampfli, Hans Kastenholz and Carmen Keller

Abstract

Nanotechnology has the potential to generate new food products and new food packaging. In a mail survey in the German speaking part of Switzerland, lay people's (N = 337) perceptions of 19 nanotechnology applications were examined. The goal was to identify food applications that are more likely and food applications that are less likely to be accepted by the public. The psychometric paradigm was employed, and applications were described in short scenarios. Results suggest that affect and perceived control are important factors influencing risk and benefit perception. Nanotechnology food packaging was assessed as less problematic than nanotechnology foods. Analyses of individual data showed that the importance of naturalness in food products and trust were significant factors influencing the perceived risk and the perceived benefit of nanotechnology foods and nanotechnology food packaging.

Review of health safety aspects of nanotechnologies in food production

Journal: Regulatory Toxicology and Pharmacology

Authors:Hans Bouwmeester, Susan Dekkers, Maryvon Y. Noordam, Werner I. Hagens, Astrid S. Bulder, Cees de Heer, Sandra E.C.G. ten Voorde, Susan W.P. Wijnhoven, Hans J.P. Marvin and Adriënne J.A.M. Sips

Abstract

Due to new, previously unknown, properties attributed to engineered nanoparticles many new products are introduced in the agro-food area. Nanotechnologies cover many aspects, such as disease treatment, food security, new materials for pathogen detection, packaging materials and delivery systems. As with most new and evolving technologies, potential benefits are emphasized, while little is known on safety of the application of nanotechnologies in the agro-food sector. This review gives an overview of scientific issues that need to be addressed with priority in order to improve the risk assessment for nanoparticles in food. The following research topics are considered to contribute pivotally to risk assessment of nanotechnologies and nanoparticles in food products.


• Set a definition for NPs to facilitate regulatory discussions, prioritization of research and exchange of study results.

• Develop analytical tools for the characterization of nanoparticles in complex biological matrices like food.

• Establish relevant dose metrics for nanoparticles used for both interpretation of scientific studies as well as regulatory frameworks.

• Search for deviant behavior (kinetics) and novel effects (toxicity) of nanoparticles and assess the validity of currently used test systems following oral exposure.

• Estimate the consumer exposure to nanoparticles.


Oportunidades Tecnológicas Ofertas tecnológicas

Si está interesado en alguna de las oportunidades tecnológicas, contacte: [email protected]

Technology offer - Development of new functional coatings based on nanotechnology for glass and polymer substrates (Ref: 08 DE 1592 27KY)

Abstract: An SME from Lower Saxony improved the process of functional coatings based on nanotechnology for appliances in the fields of automotive, optics, sensor technology and security. Due to their technology the company achieves special properties (like anti-fog, anti-scratch,etc.) for glass and polymer substrates. The processed materials remain transparent. The company is searching for partners, who are able to use this technology to develop coating applications for other sectors and products.

Technology Request - Bio-compatible nanostructured coatings for optical bio-sensors (Ref: 09 IT 53V2 3DTF) Abstract: SMEs operating in the fields of nanotechnology is looking for partners having expertise on thin nano-grained carbon and carbon nitride films with tunable chemical structure and morphology. The technical cooperation is aimed to achieve desired optical and bio-chemical performances in order to have homogeneous coatings of small area bio-sensors for in-vivo applications, e.g. implantable glucose sensors and to interface such films to human tissues.

Technology Offer - Covalently Encapsulated Nanoparticles (Ref: 09 DE 1699 3CRS )

Abstract: A German University has invented a procedure to produce and employ stable hollow nanocapsules with a covalently-networked surface. They are looking for partners for further research and development and for finding new application forms.


Demandas tecnológicas

Si está interesado en alguna de las oportunidades tecnológicas, contacte: [email protected]

Technology Offer - Development of cyclodextrin-derived materials on nanometre scale, for inclusion, controlled release, protection or removal of active compounds (Ref: 08 IT 52T2 0IPR) Abstract: An Italian SME has developed and patented a new type of nanosponges derived from cyclodextrins. The peculiar structure, enabling controlled retention or release of included substances, can foster various applications, mainly as carriers and enhancer for drugs (e.g. anticancer - improved activity and no side effects) and enzymes. Other applications in environmental and cosmetic fields are under investigation. Partners willing to test and use these efficient and biodegradable carriers are sought.

Technology offer - Elaboration of silicon nanowires by electroplating in ionic solvent at ambient temperature (Ref: 09 FR 32j5 3DUN) Abstract: A French laboratory has developed a new process to elaborate silicon nano-wires by electroplating in ionic solvent. It is now seeking industrial partners to integrate this technology in manufacturing processes mainly in the field of photonic or optoelectronic devices such as biological and biomedical sensors. The collaboration proposed is a license agreement.


Patentes

Patente: SENSORY PIGMENTS USED ON FOOD, PACKAGING, PAPER AND PHARMACEUTICAL AND ELECTRONIC PRODUCTS (WO2009029964)

Solicitante: SCHALKHAMMER THOMAS MAG [AT]

Abstract: The invention relates to sensory pigments for use in foods, packagings, pharmaceutical products, paper and electronic products. Said pigments are characterised by the fact that a chemically reactive polymer layer that is 5 to 500 nm thick is applied to metallic particles, metal particles or particles containing at least one metal-oxygen compound, said particles being preferably platelet or fibre-shaped, and a layer of chromophore particles that are between 1 and 100 nm in size is applied to the polymer layer, said particles having a colour that is visible to the human eye and that changes after contact with an analyte.

Patente: FOOD CASING BASED ON CELLULOSE HYDRATE WITH NANOPARTICLES (United States Patent Application – 20080145576)

Solicitante: -

Abstract: This invention relates to a food casing based on cellulose hydrate that further includes nanoscale additives. The nanoparticles measure from 0.5 to 1000 nm in at least one dimension. The nanoparticles can have uniform distribution in the cellulose hydrate matrix, or be on the surface, or can have been concentrated in those regions of the casing that are in the vicinity of the surface. The invention moreover relates to a process for production of the food casing and to its use as synthetic sausage casing.

Patente: BIO-SENSING NANODEVICE (WO 2009018467)

Solicitante: MASSACHUSETTS INST TECHNOLOGY

Abstract: The invention provides a bio-sensing nanodevice comprising: a stabilized biologically-derived G-protein coupled receptor -the olfactory receptor- on a support, a real time receptor-ligand binding detection method, an odorant delivery system and an odorant recognition program. The biologically-derived G-protein coupled receptor can be stabilized on nanotechnology using surfactant peptide. The said nanodevice provides a greater surface area for better precision and sensitivity to odorant detection. The invention further provides a micro fluidic chip containing a stabilized biologically-derived G-protein coupled receptor -the olfactory receptor- immobilized on a support, and arranged in at least two dimensional microarray system.; The invention also provides a method of delivering odorant comprising the step of manipulating the bubbles in complex microfluidic networks wherein the bubbles travel in a microfluidic channel carrying a variety of gas samples to a precise location on a chip. The invention further provides method of fabricating hOR17-4 olfactory receptor


Patente: SODIUM HYDROGENCARBONATE CRYSTAL GRAINS WITH LOW LEVEL OF INTEGRITY AND PROCESS FOR PRODUCING THE SAME (EP 1770065 (A1))

Solicitante: ASAHI GLASS CO LTD [JP]

Abstract: Sodium hydrogencarbonate crystal particles, which comprise sodium hydrogencarbonate crystal particles having an average particle size of from 50 to 500 [mu]m based on the mass, and anhydrous sodium carbonate, and sodium carbonate monohydrate and/or Wegscheider's salt, present on the surface of the sodium hydrogencarbonate crystal particles in such amounts that the total content of anhydrous sodium carbonate, sodium carbonate monohydrate, Wegscheider's salt and sodium sesquicarbonate in the sodium hydrogencarbonate crystal particles is from 0.04 to 1 mass% as calculated as anhydrous sodium carbonate, anhydrous sodium carbonate accounts for at least 40 mass% of the total content, and sodium carbonate monohydrate and/or Wegscheider's salt accounts for from 5 to 60 mass% of the total content. Sodium hydrogencarbonate crystal particles having a low caking property, which are useful in the field of food products, pharmaceuticals, bath additives, etc., which require no necessity to contain an anticaking agent, a process for producing them and a method for packaging them, can be provided.

Patente: PROCESS FOR PRODUCING ELEMENTAL SELENIUM NANOSPHERES (WO 2009010922 (A2))

Solicitante: ALIMENT KFT DR [HU]

Abstract: The invention relates to microbiological processes using non-selenium-respiring bacteria for the production of elemental selenium nanospheres having a size in the 50-500 nm range and compositions comprising said nanospheres. The invention further concerns grey elemental selenium nanospheres directly obtainable by the processes of the invention. The compositions and materials of the invention are useful, in particular, as food additives and for use as raw material in the microelectronic and optical industries.

Patente: METHOD OF BUILDING VISCOSITY AND VISCOELASTICITY IN SURFACTANT SOLUTIONS BY ADDING NANOPARTICLES AND COMPOSITIONS THEREOF (WO 2009056538 (A1))

Solicitante: UNILEVER PLC [GB]

Abstract: The invention comprises a method of enhancing viscosity and/or viscoelasticity of surfactant solution using nanoparticles. The particle allows a formulatorto tailor-make a solution of defined rheology (viscosity and/or viscoelasticity) using nanoparticles to control these properties. Further, the particles allow independent control of each of the variable and further allow the variable to be controlled without use of additional surfactants, polymer and other components traditionally used for this end. The invention also comprises compositions thereof.


Patente: PACKAGING FOR EXTENDING LIFE OF RESPIRING PRODUCE AND OTHER PERISHABLE FOODSTUFFS (WO 2009023214 (A2))

Solicitante: BAG INNOVATIONS GROUP LLC [US]

Abstract: A package for extending a useful life of perishable foodstuff includes at least one polymeric based layer. The at least one polymeric based layer contains an anti-microbial and anti-fungal additive in an amount effective to prevent product deterioration of the fresh produce due to microbial activity, fungal activity or both microbial and fungal activity. The at least one polymeric based layer includes an effective amount of an ethylene absorbing additive throughout a thickness of the film to absorb a sufficient amount of ethylene to delay the ripening process of the perishable foodstuff where the combination of the an ethylene absorbing additive and the anti-microbial and anti-fungal additive creates a synergistic effect that extends the useful life of the perishable foodstuff.

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