Advancements in Nanotechnology for Food and Packaging
- 1st Edition - November 27, 2024
- Imprint: Elsevier
- Editors: Tabli Ghosh, Swarup Roy, Łukasz Łopusiewicz
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 1 4 2 8 - 8
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 1 4 2 7 - 1
Advancements in Nanotechnology for Food and Packaging explores current trends, advances and associated challenges of the applications of nanotechnology in the food sectors,… Read more
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Request a sales quoteAdvancements in Nanotechnology for Food and Packaging explores current trends, advances and associated challenges of the applications of nanotechnology in the food sectors, such as the fabrication and characterization of functional food, developments and shelf-life extension. This book is organized into 16 chapters that cover the main concepts related to the use of nanotechnology in food processing, packaging and monitoring. Coverage includes food functionalization, quality management and control, food sensory, membrane filtration technology, nanotechnology-based sensors, sustainable packaging, regulatory aspects, and much more.
This book an essential resource for materials and food scientists, technologists, researchers, academics and professionals working in nanotechnology and food science.
- Discusses several applications of nanotechnology in the food industry, including flavoring, enhancement of shelf life, improved food storage, and more
- Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano additives
- Features case studies demonstrating how nanotechnology is being used in today's food industry
Academic and industrial researchers interested in nanomaterials applications in the food industry
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- About the editors
- Preface
- Acknowledgments
- Chapter 1. Nanotechnology in food application: an introduction
- Abstract
- 1.1 Introduction
- 1.2 History of nanotechnology in food application
- 1.3 Synthesis of nanomaterials
- 1.4 Nanotechnology in food application
- 1.5 Nanoadditives in food products
- 1.6 Toxicological aspects of nanoparticles in food
- 1.7 Future perspective
- 1.8 Conclusion
- Acknowledgment
- References
- Chapter 2. Nanotechnology in membrane filtration for the food industry
- Abstract
- 2.1 Introduction
- 2.2 Membrane fabrication
- 2.3 Separation mechanism
- 2.4 Characterization
- 2.5 Applications in the food processing industry
- 2.6 Future nanofiltration applications
- 2.7 Conclusion
- References
- Chapter 3. Application of nanoemulsion for improving quality and safety of fruits and vegetables
- Abstract
- 3.1 Introduction
- 3.2 Materials used for nanoemulsion preparation
- 3.3 Methods of preparation
- 3.4 Application of nanoemulsion in the food industry
- 3.5 Conclusion
- Acknowledgment
- References
- Chapter 4. Nanosensors in food shelf-life extension and quality monitoring
- Abstract
- 4.1 Introduction
- 4.2 Significance of nanotechnology in the food industry
- 4.3 Types of nanosensors
- 4.4 Future directions
- 4.5 Conclusion
- References
- Chapter 5. Nanoadditives in food products
- Abstract
- 5.1 Introduction
- 5.2 Classification of nanoadditives
- 5.3 Properties of nanoadditives
- 5.4 Application of nanoadditives in food
- 5.5 Safety aspects of nanoadditives
- 5.6 Current regulation regarding use of nanoadditives in food
- 5.7 Conclusion and future recommendations for application of nanoadditives in food
- References
- Chapter 6. Nanotechnology in functional food developments
- Abstract
- 6.1 Introduction
- 6.2 Bioactive compounds in functional food development
- 6.3 Nanotechnology in functional food developments
- 6.4 Toxicology
- 6.5 Safety
- 6.6 Conclusion
- Acknowledgment
- References
- Chapter 7. Nanotechnology in food safety
- Abstract
- 7.1 Introduction
- 7.2 Overview of microbiological risks in food production
- 7.3 General considerations of using nanomaterials in food production
- 7.4 Antimicrobial properties of nanomaterials
- 7.5 Antimicrobial films for food packaging
- 7.6 Bacteriophages as nanomaterials
- 7.7 Food monitoring
- 7.8 Smart packaging and nanosensors
- 7.9 Nanotechnology in disinfection of production lines
- 7.10 Limitations of using nanomaterials in food safety
- 7.11 Conclusions and future directions
- References
- Chapter 8. Nanocomposites in food packaging
- Abstract
- 8.1 Introduction
- 8.2 Nanomaterials and nanofillers
- 8.3 Nanocomposite materials
- 8.4 Polymeric nanocomposites for food packaging applications
- 8.5 Safety aspect and future prospects
- References
- Chapter 9. Anticaking agents and colorants for food products
- Abstract
- 9.1 Introduction
- 9.2 Food additives
- 9.3 Anticaking agents
- 9.4 Food colorants
- 9.5 International Numbering System for anticaking agents and colorants
- 9.6 Summary and future perspective
- References
- Chapter 10. Fabrication of functional nanomaterials from food waste
- Abstract
- 10.1 Introduction
- 10.2 Food waste and its potential as an agent for nanomaterial fabrication
- 10.3 Pretreatment of food waste for green synthesis
- 10.4 Nanomaterial fabrication/synthesis techniques
- 10.5 Characterization and analysis of nanomaterials
- 10.6 Applications of food waste-derived nanomaterials
- 10.7 Conclusion
- AI disclosure
- References
- Chapter 11. Nanoencapsulation and nanocarriers: edible food packaging
- Abstract
- 11.1 Introduction
- 11.2 Materials for nanoencapsulation in food packaging
- 11.3 Nanoencapsulation techniques in edible packaging
- 11.4 Applications of nanoencapsulation in edible food packaging
- 11.5 Controlled release systems in edible packaging
- 11.6 Nanocarriers for nutrient delivery in edible packaging
- 11.7 Interactions between nanoencapsulated materials and food components
- 11.8 Safety considerations of nanomaterials in edible packaging
- 11.9 Environmental impact and sustainability of nanoencapsulated packaging
- 11.10 Challenges, future perspectives, and trends
- Acknowledgment
- AI disclosure
- References
- Chapter 12. Nanotechnology in edible films and coatings
- Abstract
- 12.1 Introduction
- 12.2 Classification of edible films and coatings
- 12.3 Role of nanoparticles in edible films
- 12.4 Current status of edible food packaging using nanotechnology
- 12.5 Fabrication of nanoparticle-integrated edible films and coatings
- 12.6 Application of edible film
- 12.7 Application of edible coating
- 12.8 Conclusion and future perspective
- References
- Chapter 13. Nanotechnology in sustainable food packaging
- Abstract
- 13.1 Introduction
- 13.2 Properties of nanoparticles
- 13.3 Types of nanoparticles
- 13.4 Various nanomaterials used in food packaging
- 13.5 Synthesis of nanoparticles
- 13.6 Antimicrobial activity of nanoparticles
- 13.7 Applications of nanomaterial-based food packaging
- 13.8 Public acceptance
- 13.9 Toxicological effects for nanoparticles in food packaging
- 13.10 Nanotechnology in food regulation
- 13.11 Conclusion
- References
- Chapter 14. Nanotechnology in antimicrobial packaging
- Abstract
- 14.1 Introduction
- 14.2 Antimicrobial food packaging
- 14.3 Types of nanostructures
- 14.4 Antimicrobial mechanism of nanomaterials
- 14.5 Fabrication of nanomaterials
- 14.6 Applications of nanotechnology in antimicrobial food packaging
- 14.7 Consumer perspectives on antimicrobial food packaging
- 14.8 Challenges, safety aspects, and future prospects
- 14.9 Conclusion
- References
- Chapter 15. Nanotechnology in gas-scavenging additives
- Abstract
- 15.1 Introduction
- 15.2 Methods of gas scavenging/absorption
- 15.3 Gas-scavenging materials and their mechanisms
- 15.4 Applications of gas-scavenging systems on food products
- 15.5 Challenges and future perspectives
- 15.6 Conclusions
- AI disclosure
- References
- Index
- Edition: 1
- Published: November 27, 2024
- Imprint: Elsevier
- No. of pages: 522
- Language: English
- Paperback ISBN: 9780443214288
- eBook ISBN: 9780443214271
TG
Tabli Ghosh
Tabli Ghosh is currently working as an Assistant Professor in the Department of Food Engineering and Technology at Tezpur University, India. She obtained her PhD degree from the Department of Chemical Engineering at the Indian Institute of Technology Guwahati, India. During her PhD, she has received DST INSPIRE Fellowship. Dr. Ghosh was a special research student at the United Graduate School of Agricultural Science, Gifu University, Japan, during her PhD with JASSO Fellowship. Additionally, she has also been the gold medalist during her Bachelor of Technology and Master of Technology in the Department of Food Engineering and Technology at Tezpur University, India. Her work mainly focuses on food nanotechnology, functional materials, sustainable materials, biodegradable polymers, bionanocomposites, edible food packaging, and product development.
Affiliations and expertise
Assistant professor, Department of Food Engineering and Technology, Tezpur University, IndiaSR
Swarup Roy
Swarup Roy is an assistant professor at the Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, India. Dr Roy previously worked at the School of Bioengineering and Food Technology, Shoolini University, India. He was also a postdoctoral researcher at the BioNanocomposite Research Center, Kyung Hee University and Inha University, South Korea, and a research associate at IIT Indore, India. He obtained a PhD in biochemistry from University of Kalyani as a DST INSPIRE fellow. His research work is focused on the preparation and application of biopolymer-based functional composite material for active and smart packaging applications.
Affiliations and expertise
Assistant professor at the Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, IndiaŁŁ
Łukasz Łopusiewicz
Łukasz Łopusiewicz works in the Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, Szczecin, Poland.
Affiliations and expertise
Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, Szczecin, PolandRead Advancements in Nanotechnology for Food and Packaging on ScienceDirect