
Nanobiotechnology for Food Processing and Packaging
- 1st Edition - May 7, 2024
- Imprint: Academic Press
- Editors: Jay Singh, Ravindra Pratap Singh, Ajeet Kumar Kaushik, Charles Oluwaseun Adetunji, Kshitij Rb Sing
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 1 7 4 9 - 0
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 5 8 5 7 - 8
Nanobiotechnology for Food Processing and Packaging covers nanomaterials' application as an eco-friendly, greener, cost-effective and easy handling and management approach… Read more

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Request a sales quoteNanobiotechnology for Food Processing and Packaging covers nanomaterials' application as an eco-friendly, greener, cost-effective and easy handling and management approach that can help prevent various high-level physical, biological and chemical contamination in foodstuff. Written by experts from a multidisciplinary perspective, each chapter addresses nanomaterials' application as a sustainable tool for the management of uncountable food processing and packaging challenges. Sections focus on nanobiotechnology in processing and packaging, considering food quality, safety and management aspects. The book also highlights various preparative methods and antimicrobial/antifungal activities, including the mechanism of the antimicrobial action of various bionanocomposites and food toxin detection nanobiosensor nano additives.
Other sections cover possible food toxin detection, food packaging, and materials such as nanomaterials, nanocomposites, carbon-based nanomaterials, polymer-based nanocomposites and various binary and tertiary nanocomposites and their mechanistic approach.
- Explores nanobiotechnology in food processing, food quality, safety and management
- Discusses nanomaterials/nanostructure biocompatibility, safety and toxicity in the food sector
- Presents eco-friendly, low cost and quick response food toxin detection techniques
Food industrialist, education and health sector, researchers, national and international food organization, investors, innovators, farmers, policy-makers, extension workers, Politicians and educational resources manual and project guilds for educational institutions most especially student carry-out their undergraduate and postgraduate projects in the area of food science and technology and other related areas, and other interdisciplinary fields of science and industries
- Cover Image
- Title page
- Copyright
- Dedication
- Contents
- Contributors
- Editor biographies
- Preface
- Acknowledgment
- Part 1 Fundamentals
- CHAPTER 1 Introduction: Nanobiotechnology for food processing and packaging
- 1.1 Introduction
- 1.2 Properties of nano biomaterials and nanocomposites
- 1.3 Factors influencing food processing
- 1.4 Application of nanobiotechnology in the food industry
- 1.5 Challenges of nanobiotechnology in the food industry
- 1.6 Conclusion and prospects
- References
- CHAPTER 2 Properties of nanomaterials for utilization in the food industry
- 2.1 Introduction
- 2.2 Properties of nanomaterials
- 2.3 Applications in the food industry
- 2.4 Cytotoxicity aspects of nanomaterials
- 2.5 Conclusion and prospects
- References
- CHAPTER 3 Physicochemical characteristics and properties of nanobiocomposites for food packing and processing
- 3.1 Introduction
- 3.2 Nanobiocomposites for food packaging and processing
- 3.3 Properties of nanobiocomposites
- 3.4 Concluding statements
- 3.5 Future trends on nanobiocomposites for food packaging application
- Acknowledgment
- References
- CHAPTER 4 Nanobiotechnology for the food industry: Current scenario, risk assessment, and management
- 4.1 Introduction
- 4.2 Role of nanobiotechnology in food production
- 4.3 Role of nanobiotechnology in food processing
- 4.4 Role of nanobiotechnology in food packaging
- 4.5 Role of nanobiotechnology in food preservation
- 4.6 Current scenario
- 4.7 Risk assessment
- 4.8 Risk assessment principle
- 4.9 Challenges and limitations
- 4.10 Risk management
- 4.11 Conclusion and perspective
- Acknowledgment
- References
- Part 2 Food processing
- CHAPTER 5 Nanobiotechnological utility for the removal of food contaminants: Physicobiochemical
- 5.1 Introduction
- 5.2 Nanomaterials
- 5.3 Utilization of nanobiotechnology
- 5.4 Nanobiotechnology for food contaminants removal
- 5.5 Nanobiotechnology removes pollutants in the food industry chain
- 5.6 Worldwide concerns on nanoparticles in food sector
- 5.7 Conclusion and future recommendations
- References
- CHAPTER 6 Emerging issues in the food processing
- 6.1 Introduction
- 6.2 Adverse effects of food processing technologies on food
- 6.3 Health hazards associated with processed food
- 6.4 Factors affecting the food processing industry
- 6.5 Conclusion
- References
- CHAPTER 7 Challenges of nanobiotechnology in food processing
- 7.1 Introduction
- 7.2 Challenges of nanobiotechnology in food processing
- 7.3 Future prospects
- 7.4 Conclusion
- References
- CHAPTER 8 Factors influencing food processing
- 8.1 Introduction
- 8.2 Processes involved in food processing
- 8.3 Factors affecting food processing
- 8.4 Conclusion
- References
- CHAPTER 9 Nanobiosensor potentialities for food toxin detection
- 9.1 Introduction
- 9.2 History of biosensors
- 9.3 Nanotechnology as biosensor
- 9.4 Types of food toxins
- 9.5 Carbon-based nanomaterial used in food toxin detections
- 9.6 Metallic nanoparticles
- 9.7 Conclusion
- References
- CHAPTER 10 Nanobiosensors for mycotoxins detection in foodstuff: Qualitative and quantitative assessments
- 10.1 Introduction
- 10.2 Traditional detection methods for mycotoxin
- 10.3 Nanobiosensors
- 10.4 Nanobiosensors applications for mycotoxin detection
- 10.5 Conclusion
- References
- CHAPTER 11 Sustainability and environmental issues in food processing
- 11.1 Introduction
- 11.2 Food processing
- 11.3 Environmental impact of food processing
- 11.4 Sustainable processes for food processing
- 11.5 Assessment methods for environmental sustainability
- 11.6 Food preservation, shelf life, and environment suitability
- 11.7 Conclusion
- Acknowledgment
- References
- CHAPTER 12 Common techniques in food processing technologies
- 12.1 Introduction
- 12.2 Stages in food processing
- 12.3 Traditional techniques of food processing
- 12.4 Benefits of food processing
- 12.5 Importance of food processing and preservation
- 12.6 Methods of food processing
- 12.7 Setbacks in food processing
- 12.8 Nonthermal technologies for food processing
- 12.9 Conclusion
- References
- CHAPTER 13 Microbial assessment and other considerations in food processing
- 13.1 Introduction
- 13.2 Microbial growth condition
- 13.3 Food-borne pathogen microorganisms
- 13.4 Food spoilage microorganisms
- 13.5 Food safety management
- 13.6 Conclusion
- References
- CHAPTER 14 Sustainable novel food packaging in current scenario: An analysis to environmental perspectives
- 14.1 Introduction
- 14.2 Food packaging
- 14.3 Types of food packaging
- 14.4 Recycling
- 14.5 Conclusion
- References
- CHAPTER 15 Nanobiotechnology for sustainable food waste management
- 15.1 Introduction
- 15.2 Role of nanobiotechnology in sustainable food waste management
- 15.3 Applications of nanobiotechnology in food and agriculture
- 15.4 Effective strategies
- 15.5 Conversion of food waste to biofuel
- 15.6 Agrowaste management
- 15.7 Safety issues
- 15.8 Conclusion and future recommendations
- Acknowledgment
- References
- Part 3 Food packaging
- CHAPTER 16 Potential significance of nanobiotechnology in food packaging
- 16.1 Introduction
- 16.2 History of packaging
- 16.3 Food packaging
- 16.4 Nanobiotechnology in food packaging
- 16.5 Benefits of nanomaterials in food packaging
- 16.6 Future prospective
- 16.7 Conclusion
- References
- CHAPTER 17 Progress and challenges of nanobiotechnology in food packaging
- 17.1 Introduction
- 17.2 Traditional versus intelligent packaging
- 17.3 Active packaging of food and beverage
- 17.4 Nanoparticles in active packaging
- 17.5 Current industrial applications
- 17.6 Processing of food
- 17.7 Food products
- 17.8 Food safety and biosecurity
- 17.9 Active food packaging by engineered nanoparticles: current difficulties
- 17.10 Limitations of nanotechnology in food packaging
- 17.11 Conclusion
- References
- CHAPTER 18 Perspectives for polymer-based antimicrobial films in food packaging applications
- 18.1 Introduction
- 18.2 Antimicrobial food packaging
- 18.3 Materials used in antimicrobial food packing
- 18.4 Antimicrobial agents
- 18.5 Antimicrobial polymeric films
- 18.6 Toxicity of antimicrobial packaging
- 18.7 Antimicrobial packaging systems
- 18.8 Various engineered properties involved in antimicrobial films for food-packaging
- 18.9 Conclusion
- Acknowledgment
- References
- Further readings
- CHAPTER 19 Perspectives for carbon-based nanomaterial and its antimicrobial films in food applications
- 19.1 Introduction
- 19.2 Types of carbon-based nanomaterials
- 19.3 Antimicrobial carbon nanoparticles and nanocomposites
- 19.4 Food packaging
- 19.5 Food deterioration and food born pathogen contamination
- 19.6 Analytical and biosensor instruments for food analysis and safety
- 19.7 Conclusion
- Acknowledgment
- References
- CHAPTER 20 Perspectives for binary and ternary composites films for food applications
- 20.1 Introduction
- 20.2 Preparation method
- 20.3 Properties of binary and ternary composites
- 20.4 Recent development and future scope
- 20.5 Conclusion
- References
- CHAPTER 21 Perspective for electrospinning polymeric nanofibers in food processing and packaging
- 21.1 Introduction
- 21.2 Nanofiber-based food packaging strategies
- 21.3 New-generation food packaging
- 21.4 Nanofibers applications in food packaging
- 21.5 Conclusion and future scope
- Acknowledgment
- References
- CHAPTER 22 Use of nanobio- technological methods for the analysis and stability of food antimicrobials and antioxidants
- 22.1 Role of nanobiotechnology in food sector
- 22.2 Common nanomaterials used in the detection and analysis
- 22.3 Analysis of food microorganisms
- 22.4 Analysis of food antimicrobials and antioxidants
- 22.5 Stability of food antimicrobials and antioxidants
- 22.6 Conclusion
- Acknowledgment
- References
- CHAPTER 23 Toxicity, environmental risks, and ingestion of nanomaterials leaching from the food packaging
- 23.1 Introduction
- 23.2 Nanomaterials utilized for food package
- 23.3 Toxicity and risk of nanomaterials utilized for food package
- 23.4 Nanobiotechnological toxicity evaluation method: methods and techniques used
- 23.5 Toxicity effects on human health
- 23.6 Nanofoods safety regulations
- 23.7 Environmental risks of nanomaterials utilized for food package
- 23.8 Conclusion
- References
- CHAPTER 24 Application of the novel nontoxic nanobiomaterials for the management of food packaging and preservation
- 24.1 Introduction
- 24.2 Nanobiomaterials utilized for food packages and preservatives
- 24.3 Application of the novel nontoxic nanobiomaterials utilized for food packages and preservatives
- 24.4 Toxicological aspects of nanoparticles in food packaging
- 24.5 Intelligent food packaging
- 24.6 Active food packaging
- 24.7 Future prospects and challenges
- 24.8 Conclusion
- References
- Index
- Edition: 1
- Published: May 7, 2024
- No. of pages (Paperback): 558
- No. of pages (eBook): 672
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780323917490
- eBook ISBN: 9780323958578
JS
Jay Singh
Dr. Jay is an Assistant Professor at the Department of Chemistry, Institute of Sciences, Banaras Hindu University, India, since 2017. He received his Ph.D. degree in Polymer Science from Motilal Nehru National Institute of Technology in 2010 and did MSc and BSc from Allahabad University, India. He is actively engaged in the development of nanomaterials (CeO2, NiO, rare-earth metal oxide, Ni, Nife2O4, Cu2O, Graphene, RGO etc.), based nanobiocomposite, conducting polymer and self-assembled monolayers based clinically important biosensors for estimation of bioanalaytes such as cholesterol, xanthine, glucose, pathogens and pesticides/toxins using DNA and antibodies. He is actively engaged in fabricating metal oxide-based biosensors for clinical diagnosis, food packaging applications, drug delivery, and tissue engineering applications.
RP
Ravindra Pratap Singh
Dr. Singh received his B. Sc. from Allahabad University India and his M.Sc and Ph.D. in Biochemistry from Lucknow University, India. He is currently working as an Assistant Professor in the Department of Biotechnology, Indira Gandhi National Tribal University, India. His work and research interests include biochemistry, biosensors, nanobiotechnology, electrochemistry, material sciences, and biosensors applications in biomedical, environmental, agricultural and forensics sciences.
AK
Ajeet Kumar Kaushik
Dr. Ajeet Kaushik is Associate Professor at the NanoBioTech Laboratory, Department of Environmental Engineering, Florida Polytechnic University, USA. He is the recipient of various reputed awards for his service in the area of nano-biotechnology for health care. He has edited seven books, written more than 100 international research peer reviewed publications, and has three patents in the area of nanomedicine and smart biosensors for personalized health care. In the course of his research, Dr. Kaushik has been engaged in the design and development of various electro-active nanostructures for electrochemical biosensor and nanomedicine for health care. His research interests include nanobiotechnology, analytical systems, design and develop nanostructures, nano-carries for drug delivery, nano-therapeutics for CNS diseases, on-demand site-specific release of therapeutic agents, exploring personalized nanomedicines, biosensors, point-of-care sensing devices, and related areas of health care monitoring.
CA
Charles Oluwaseun Adetunji
Prof. Charles Oluwaseun Adetunji is a full Professor at the Department of Microbiology, Faculty of Sciences and the Director of Research and Innovation, Edo State University Uzairue (EDSU), Edo State, Nigeria. He formerly served as the Acting Director of Intellectual Property and Technology Transfer, Head of the Department of Microbiology, and Sub Dean of the Faculty of Science. Currently, he holds the positions of Chairman of the Grant Committee and Dean of the Faculty of Science at EDSU.
Prof. Adetunji is a Fellow of the Royal Society of Biology in the UK. Additionally, he serves as a Visiting Professor and the Executive Director of the Center for Biotechnology at Precious Cornerstone University, Nigeria. His research centers on applying biological techniques and microbial bioprocesses to achieve Sustainable Development Goals (SDGs) and contribute to advancements in agriculture.
KR