NANOTECHNOLOGY IN INTELLIGENT FOOD PACKAGING This book is a state-of-the-art exposition of nanotechnology and food packaging which is undergoing rapid advancement.
This book is specially designed with an emphasis on the state-of-the-art in nanotechnology and food packaging. It offers fascinating techniques for producing smart and active food packaging and also discusses its toxicity and the role that nanosensors play in detecting different pathogens in food packaging. The concluding chapters also explain recent developments concerning the incorporation of health supplements in food packaging and their future role in producing intelligent food packaging.
The 16 chapters of this book were contributed by academic and industry experts working in their respective areas of research and are thoughtfully arranged in a systematic fashion that preserves the flow of knowledge. An attempt has been made to include all the information in a single monograph to better understand the topics and technologies involved in the application of nanotechnology in intelligent food packaging.
Audience
The book is aimed at researchers, industry scientists such as chemists, biologists, polymer technologists, food packaging industrialists, biotechnologists, health experts, quality/food safety officials, and policymakers. It will also be helpful to graduate students in the fields of materials science, polymer science, and biotechnology to better understand the fundamental concepts involved in food packaging in relation to extending shelf life.
Edited by:
Annu,
Tanima Bhattacharya,
Shakeel Ahmed (Government Degree College Mendhar,
India)
Imprint: Wiley-Scrivener
Country of Publication: United States
Dimensions:
Height: 10mm,
Width: 10mm,
Weight: 454g
ISBN: 9781119818953
ISBN 10: 1119818958
Pages: 448
Publication Date: 12 August 2022
Audience:
Professional and scholarly
,
Undergraduate
Format: Hardback
Publisher's Status: Active
Preface xvii 1 Nanocomposite and Food Packaging 1 Aayeena Altaf, Aamir Hussain Dar, Shafat Ahmad Khan and Anurag Singh 1.1 Introduction 2 1.2 Nanocomposites Based on Biopolymers 3 1.3 Starch Nanocrystals 7 1.4 Nanocomposites Based on Protein 8 1.5 Food Packaging Matrix with Nano Reinforcements 10 1.6 Antimicrobial Nanocomposite Based on Zinc Oxide 13 1.7 Aspects of Food Packaging 17 1.8 Conclusion 18 2 Polymer-Based Nanostructures in Nanopackaging 25 Apoorva Sood, Manpreet Kaur and Reena Gupta 2.1 Introduction 26 2.2 Properties of Nanomaterials 26 2.3 Classification of Nanomaterials 29 2.4 Synthesis of Nanomaterials 32 2.5 Polymer-Based Nanostructures 38 2.6 Polymer Nanocomposites 41 2.7 Methods of Synthesis 42 2.8 Characterization of Polymeric Nanomaterials 45 2.9 Applications of Polymeric Nanomaterials 45 2.10 Conclusion 53 3 Role of Green Nanocomposites in Smart/Active Food Packaging 59 Samrat K., Sharath R., Chandraprabha M. N., Hari Krishna R. and Kumaraswamy H. M. 3.1 Introduction 60 3.2 Bionanocomposite/Green Nanocomposites 60 3.3 Biopolymers 61 3.4 Nanofillers 61 3.5 Types of Green Nanocomposites 62 3.6 Green Nanocomposite Preparation Methods 63 3.7 Green Nanocomposites for Applications of Food Packaging 64 3.8 Conclusion 70 4 Polymer Nanocomposites as Engineered Food Packaging Materials 79 Tugbahan Yilmaz 4.1 Introduction 79 4.2 Synthetic Polymer Nanocomposites as Engineered Food Packaging Materials 82 4.3 Natural Polymer Nanocomposites as Engineered Food Packaging Materials 92 4.4 Conclusions 99 5 Novel Nanostructured Inclusions in Biopolymers to Form Advanced Materials for Packaging in the Food Industry 113 Bratin Sengupta 5.1 Introduction 114 5.2 Biopolymers and Biodegradability 115 5.3 Improvement of Biopolymers Using Nanostructured Materials 118 5.4 Concerns of Application of Nanostructured Inclusions in Biopolymers 126 5.5 Conclusions 127 6 Natural Biopolymeric Nanotechnology-Based Food Packaging Materials with Antimicrobial Properties 135 Hitesh Chopra, Pooja Mittal, Rupesh K. Gautam and Mohammad Amjad Kamal 6.1 Introduction 136 6.2 Natural Antimicrobials Used in Packaging of Food Products 137 6.3 Types of Various Biopolymers with Antimicrobial Activities 139 6.4 Recent Patents in Field of Nanocomposites Food Packaging Applications 146 6.5 Types of Structures 148 6.6 Conclusion and Future Prospective 150 7 Nanotechnology in Food Packaging and Its Regulatory Aspects 157 Pooja Mittal, Anjali Saharan, Ramit Kapoor, Kashish Wilson and Rupesh K. Gautam 7.1 Introduction 158 7.2 Properties of Nanomaterials 161 7.3 Nanomaterials for Food Packaging 161 7.4 Drawbacks of Existing Packaging Materials 164 7.5 Proactive Packaging 164 7.6 Mechanism of Packaging 165 7.7 Smart Packaging 169 7.8 Public Concerns and Regulations for Nanomaterials 170 7.9 Conclusion and Future Prospective 171 8 Nanoencapsulation of Probiotics in Food Packaging 175 Gurleen Kaur, Rajinder Kaur, Nitu Rani and Sukhminderjit Kaur 8.1 Introduction 176 8.2 Nanomaterials for Encapsulation of Probiotics 177 8.3 Packaging Material for Nanoencapsulated Probiotics 181 8.4 Techniques Employed for Nanoencapsulation of Probiotics 185 8.5 Recent Advances in Nanoencapsulation of Probiotics 187 8.6 Advantage and Disadvantage of Nanoencapsulation of Probiotics 194 8.7 Conclusion 196 9 Incorporation of Nanocarriers as Antimicrobial Agents in Food Packaging 203 Shamkumar P. Deshmukh, Krishna K. Pawar and Dattatray K. Dalavi 9.1 Introduction 204 9.2 Need of Nanocarriers as Antimicrobial Agents in Food Packaging 206 9.3 Biopolymers and Their Nanocomposites as Antimicrobial Nanocarriers for Food Packaging 207 9.4 Lipid-Based Nanocarriers 215 9.5 Nature-Inspired Nanocarriers 219 9.6 Equipment-Based Synthesis of Nanocarriers 222 9.7 Nanostructured Materials 225 9.8 Conclusions 228 10 Toxicological Effects of Nanomaterials Used in Food Packaging 235 Rahul Singhal, Deepti Rawat and Bhawna Kaushik 10.1 Introduction 235 10.2 Nanomaterials Employed in Food Packaging 237 10.3 Food Packaging Functionality 238 10.4 Current Market Scenario of Nanomaterials in Packaging Industry 239 10.5 Nanoparticle Migration in Food 242 10.6 Potential Routes for Exposure of NPs 246 10.7 Toxicological Studies of NPs Used in Packaging 248 10.8 Toxicological Effects of NPs 248 10.9 Challenge and Future Prospect 260 10.10 Conclusion 261 11 Recent Advances in Micro- and Nanoencapsulation of Bioactive Compounds and Their Food Applications 271 Mehdi Taib, Fouad Damiri, Yahya Bachra, Mohammed Berrada and Lahboub Bouyazza 11.1 Introduction 272 11.2 The Importance of Encapsulating Bioactive Compounds in Food Science 272 11.3 Materials Utilized in Micro and Nanoencapsulation 274 11.4 Nano and Microencapsulation Techniques 275 11.5 Application to Nanoencapsulation for ProducingBioactive Food Ingredients 278 11.6 Conclusion 284 12 Applications of Nanosensors as Pathogen Detectors in Packaged Food 291 Samka Peregrine Maishu and Ngwa Celestine Atemenkeh 12.1 Background 292 12.2 Package Foods (Ways of Packaging) 293 12.3 Packaged Food Pathogens 296 12.4 Conventional Detection Techniques for Packaged Food Pathogens 298 12.5 Nanosensors as Pathogen Detectors 300 12.6 Conclusion and Future Perspectives 305 13 Nanotechnology in Packaging for Food Preservation 313 Ravish Choudhary, Varun Kumar and Reena Yadav 13.1 Introduction 314 13.2 Types of Packaging 316 13.3 Types of Nanomaterial and Their Advantages in Food Packaging 319 13.4 Advantages of Nanopackaging 330 13.5 Conclusion and Future Aspect 331 14 Food Science Nanotechnologies: Implementations, Recent Developments, and Prospects 343 Rokeya Akter, Tanima Bhattacharya and Md. Habibur Rahman 14.1 Introduction 344 14.2 Food Processing and Nanotechnology 346 14.3 Food Packaging for Nanotechnology 347 14.4 Intelligent Food Packaging Systems 348 14.5 Antimicrobial Properties of Nanoparticles 349 14.6 Synergistic Antimicrobial Effects of Nanoparticles 350 14.7 Nutraceutical Delivery and Bioavailability Applications 350 14.8 Food Technology and Nanoencapsulation 351 14.9 Mediated Delivery That is Specific to an Environmental Context 352 14.10 Nanomaterials in Food and Toxicological Aspects 353 14.11 Conclusion and Future Perspectives 354 15 Edible Film on Food With Smart Incorporation of Health-Friendly Supplements 361 Animesh Naskar, Ivi Chakraborty, Sebak Ranjan Roy and Tanima Bhattacharya 15.1 Introduction 362 15.2 Advantages and Limitations of Edible Films 363 15.3 Consumer Acceptance 363 15.4 Functions and Property of Film Forming Substances 364 15.5 Film Forming Process 366 15.6 Film/Coat Formulation and Various Components Used in Coating 367 15.7 Applications of Edible Film/Coating 374 15.8 Use of Nanoparticles as Biopolymer and Nanolaminates 376 15.9 Conclusion 376 16 Future of Food Packaging: Intelligent Packaging 383 Jincy Abraham 16.1 Introduction 384 16.2 Tools of Intelligent Packaging 386 16.3 Indicators 387 16.4 Tools for Protection Against Theft, Counterfeiting, and Tampering 407 16.5 Nanotechnology in Intelligent Packaging 409 16.6 Safety and Regulatory Issues 411 16.7 Future Trends 413 16.8 The Industrial Internet of Things 413 16.9 Real-Time Capabilities 413 16.10 Cybersecurity 414 16.11 Conclusion 414 References 414 Index 419
Annu, PhD, is an assistant professor in the Department of Applied Sciences, Galgotias College of Engineering and Technology, Greater Noida, India. She obtained her PhD degree in Chemistry from Jamia Millia Islamia, (A Central University), New Delhi. She has published several scientific research articles in international peer-reviewed journals as well as many book chapters. Her research interests include fabrication and modification of sustainable bionanocomposites, biomaterials, green synthesis of nanoparticles, modification in biopolymers and composite nanomaterials for their applications in biomedical, food packaging, nutraceuticals, textiles, and environmental sustainability. Tanima Bhattacharya, PhD, is a formulation scientist, who completed her Doctoral degree in Food Processing & Nutrition Science from the Indian Institute of Engineering Science and Technology, Shibpur, West Bengal, India and gained overseas post-doctoral experience from the College of Chemistry and Chemical Engineering Hubei University of China. She has published several scientific research articles in international peer-reviewed journals and her research interests include the fabrication of biocompatible nanostructures and studying their properties and applications in the area of food science and technology and biomedical sciences. Shakeel Ahmed, PhD, is an assistant professor of Chemistry at the Higher Education Department, Government of Jammu and Kashmir, India. His PhD degree in Chemistry is from Jamia Millia Islamia, A Central University, New Delhi. He has published several research publications in the area of green nanomaterials and biopolymers for various applications including biomedical, packaging, and water treatment. He has published more than 20 books in the area of nanomaterials and green materials.
