Nanotechnology: Giving a New Dimension to Food Industry

Nanotechnology: Giving a New Dimension to Food Industry

Nanotechnology: Giving a new dimension to Food Industry

INTRODUCTION:

A derivative of chemistry, engineering, and physics, and micro fabrication techniques, nanotechnology involves manipulating matter at the nanoscale level. It is responsible for determining not only that biological and nonbiological structures measuring less than 100 nm exist but also that they have unique and novel functional applications. In fact, the National Nanotechnology Initiative (NNI, 2006) defines nanotechnology as “the understanding and control of matter at dimensions of roughly 1 to 100 nanometers, where unique phenomena enable novel applications.” Because applications with structural features on the nanoscale level have physical, chemical, and biological properties that are substantially different from their macroscopic counterparts, nanotechnology can be beneficial on various levels. Research in biology, chemistry, engineering, and physics drives the development and exploration of the nanotechnology field. Consequently, certain industries such as microelectronics, aerospace, and pharmaceuticals have already begun manufacturing commercial products of nanoscale size. Even though the food industry is just beginning to explore its applications, nanotechnology exhibits great potential. Food undergoes a variety of postharvest and processing-induced modifications that affect its biological and biochemical makeup, so nanotechnology developments in the fields of biology and biochemistry could eventually also influence the food industry. Ideally, systems with structural features in the nanometer length range could affect aspects from food safety to molecular synthesis.

Potential Food Applications:

All organisms represent a consolidation of various nanoscale-size objects. Atoms and molecules combine to form dynamic structures and systems that are the building blocks of every organism’s existence. For humans, cell membranes, hormones, and DNA are examples of vital structures that measure in the nanometer range. In fact, every living organism on earth exists because of the presence and interaction of various nanostructures. Even food molecules such as carbohydrates, proteins, and fats are the results of nanoscale- level mergers between

sugars, amino acids, and fatty acids. As it applies to the food industry, nanotechnology involves using biological molecules such as sugars or proteins as target-recognition groups for nanostructures that could be used, for example, as biosensors on foods. Such biosensors could serve as detectors of food pathogens and other contaminants and as devices to track food products. Nanotechnology may also be useful in encapsulation systems for protection against environmental factors. In addition, it can be used in the design of food ingredients such as flavors and antioxidants. The goal is to improve the functionality of such ingredients while minimizing their concentration. As the infusion of novel ingredients into foods gains popularity, greater exploration of delivery and controlled-release systems for nutraceuticals will occur. Although nanotechnology can potentially be useful in all areas of food production and processing, many of the methods are either too expensive or too impractical to implement on a commercial scale. For this reason, nanoscale techniques are most cost-effective in the following areas of the food industry: development of new functional materials, food formulations, food processing at microscale and nanoscale levels, product development, and storage.

Nanodispersions and Nanocapsules:

As the fundamental components of foods, functional ingredients such as vitamins, antimicrobials, antioxidants, flavorings, and preservatives come in

Innovations in Oral Solid Drug Delivery and Advances in nanotechnology, controlled formulations & peptide delivery

Innovations in Oral Solid Drug Delivery and Advances in nanotechnology, controlled formulations & peptide delivery

This report concentrates on innovations in oral solid dose delivery systems (OSDDS) with an emphasis on the links between start up companies and academic collaborations. It deals with the impact of the difficult economic climate with the restriction on funding and opportunities for partnering projects.

Developments are assessed in relation to understanding the dynamics of the market. For instance the report discusses the loss of patent protection for blockbuster drugs peaking between 2007-2012, loss of patent protection for the first-generation of OSDDS in the last few years, the dearth of NCEs coming through the pipeline and puts new developments in the context of a market that is seeing a decline in its value in some therapeutic areas. It identifies the drivers for new OSDDS and the issues surrounding them.

A key theme is the transition of peptides and proteins from intravenous to oral delivery. The report looks at the competitive landscape, making reference to sales and market dynamics. A recurring theme is the reformulation of old generic drugs to get over inadequacies in the original drug for instance: low solubility, bioavailability, short duration of action, high side effect potential, poor stability, poor absorption following oral administration, bitter or unpleasant taste, narrow GI absorption window and inter- and intra-patient variability in absorption.

With a growing geriatric population and with people living longer much of the emphasis is on development of OSDDS drugs to more effectively treat diseases of an aging population such as Alzheimer’s disease, Parkinson’s disease, type 2 diabetes and obesity, osteoporosis, cancer and rheumatoid arthritis, etc. Often these treatments have side effects, problems with dosing and short duration of action or have to be administered by injection which reduces their acceptability.

Key features of this report

* Analysis of innovative platform technologies, companies and product development pipelines involved in transitioning injectable to oral drug delivery.
* Review of companies and technologies developing oral formulations of peptides and small proteins, highlighting stage of development, indications and competitive nature of the area.
* Providing an understanding of the specific problems involved in transitioning intravenous peptides to oral delivery and the mechanisms of crossing the GI mucosa, together with a review of approaches utilized.
* Analysis of sales data, growth rates, market share, generic entrants, new products for therapeutic areas in which the new products using the new technologies will compete.
* Assessment of market potential of the new osdds products in relation to the current market and competitors.

Scope of this report

* Get a comprehensive understanding of the range of new innovative osdds technologies and how they can overcome problems with the original active ingredient.
* Identify potential novel technologies which might allow you to overcome a problem with your own drug portfolio or which would allow you to extend your products’ franchise in the market place.
* Allow you to identify potential licensing opportunities or collaborations with innovative technology companies and assess the potential with respect to recent products commercialized.
* Allows you to identify which companies and which therapeutic areas are successful in gaining backing for their technologies and those that are not.
* Identify the time scales, hurdles and progress in developing new innovative technologies such as nanotechnologies/nanomedicines, oral peptides and proteins, new prodrugs and assess market factors affecting the developments and their success/failure.

Key Market Issues

* Asthe population ages and those elderly people live longer there is a