Nanotechnology Applications for Food Safety and Quality Monitoring

1st Edition - November 1, 2022
Editors: Arun Sharma, P.S. Vijayakumar, Pramod K Prabhakar, Ritesh Kumar
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 8 5 7 9 1 - 8
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 8 8 5 8 7 - 4

Nanotechnology Applications for Food Safety and Quality Monitoring brings together nanotechnology science-based research for food safety and quality monitoring. With the advanc… Read more

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Nanotechnology Applications for Food Safety and Quality Monitoring brings together nanotechnology science-based research for food safety and quality monitoring. With the advancement in knowledge about behavior of nano-engineered materials in food and its toxicity, the application of nanotechnology is expected to reach unprecedented levels in achieving food safety. Currently, there is no practical resource of nanotechnology as a tool specifically for monitoring safety and quality. This is a practical, concise, applications-based reference that is essential for food industry researchers and scientists to monitor the safety and quality of food to ensure quality food supplies.

Cover Image
Title Page
Copyright
Table of Contents
Contributors
Foreword
Preface
Part I Nanotechnology applications for food safety monitoring
Chapter 1 Nanotechnology applications for food safety: Benefits and risks
1.1 Introduction
1.2 Nanosensors in food safety
1.3 Nanocomposites in food safety
1.4 Nanomaterials
1.5 Nanoencapsulation
1.6 Nanoemulsions
1.7 Nanocoating
1.8 Nanoclusters
1.9 Risks associated with nanotechnology
1.10 Conclusion
Acknowledgment
Conflicts of interest
References
Chapter 2 Surface-enhanced Raman spectroscopy for food quality and safety monitoring
2.1 Introduction
2.2 Basic principles and a short history of surface-enhanced Raman spectroscopy
2.3 Different types of SERS substrates
2.4 Applications
2.5 Summary and outlook
References
Chapter 3 Applications of metal oxide nanoparticles in food safety
3.1 Introduction
3.2 Metal oxide nanoparticles as antibacterial agents
3.3 Metal oxide nanoparticles in smart packaging
3.4 Conclusion
Acknowledgments
References
Chapter 4 Identification and characterization techniques for engineered nanomaterials in food
4.1 Introduction
4.2 Characteristics of engineered nanomaterials
4.3 Techniques for the identification and characterization of engineered nanoparticles
4.4 Techniques for the separation of engineered nanoparticles
4.5 Challenges in the determination of ENMs
4.6 Conclusion
References
Chapter 5 Nanotechnology-oriented sensors for the quick recognition of foodborne microbes and pathogens
5.1 Introduction
5.2 Selection criteria for nanoparticles for application in biosensors
5.3 Detection of foodborne pathogens originated from bacteria
5.4 Detection of microbial agents through nanodiagnostic perspective
5.5 LOC assays (lab on chip)
5.6 Nanoparticle-based assays
5.7 Nanomaterial materials are used for the fabrication of biosensors for detecting foodborne pathogens
5.8 Present status and future prospectus of nano biosensors
5.9 Conclusion
References
Chapter 6 Functionalized porphyrin-based nanocomposites as prospective materials for food safety sensors
Introduction
6.1 Chemical and biochemical reaction pathways
6.2 Porphyrin-based nanomaterials
6.3 Sensor design and integration
6.4 Applications as food safety sensors
6.5 Conclusions
References
Chapter 7 Shellac: A natural lipid polymer for food safety and quality monitoring
7.1 Introduction
7.2 Background
7.2.1 Lipid-based polymers in nanotechnology
7.2.2 Lipid-based polymers and blends in food industry
7.2.3 Shellac as a versatile lipid-based biopolymer
7.2.4 Application of shellac blends
7.3 Shellac for nanotechnology in the food industry
7.4 Films and packaging
7.5 Edible coatings and shelf-life enhancer
7.5.1 Electrospraying and electrospinning
7.5.2 Dip coating
7.5.3 Manual coating
7.6 Quality enhancer and preservation
7.7 Food nanosensors
7.8 Food safety and other applications
7.9 Market potential of shellac in food safety and quality monitoring
7.10 Commercial presence of shellac
7.11 Scopes and future application
References
Chapter 8 Detection of food toxins, pathogens, and microorganisms using nanotechnology-based sensors
8.1 Introduction
8.2 Microbial food toxins
8.3 Pathogens
8.4 Other contaminants
8.5 Nanosensors
8.6 Nanosensors in detection of toxins and pathogens
8.7 Future prospects
8.8 Conclusion
References
Chapter 9 Nanotechnology applications and implications in food industry
9.1 Introduction
9.2 Nanomaterials in food industry
9.3 Safety and toxicological aspect of nanotechnology
9.4 Conclusion
References
Chapter 10 Nanosensors for the detections of foodborne pathogens and toxins
10.1 Introduction
10.2 Food borne pathogen and toxins
10.3 Factors responsible for the foodborne diseases
10.4 Traditional and modern methods of detection of food borne pathogens
10.5 Nanosensors
10.6 Conclusion
References
Chapter 11 Metal-organic framework-based nanomaterials for the optoelectrochemical detection of food contaminants
11.1 Introduction
11.2 Occurrence and effects of food contaminants
11.3 Metal organic frameworks
11.4 Conclusion and future perspectives
Acknowledgments
References
Chapter 12 Nanoemulsions: Nanotechnological approach in food quality monitoring
12.1 Introduction
12.2 General constitution of nanoemulsions
12.3 Physical properties of nanoemulsion
12.4 Nanoemulsion preparation
12.5 Nanoemulsions characteristics
12.6 Applications of nanoemulsions in the food industry
12.7 Conclusions and future prospects
References
Part II Nanotechnology applications for food quality monitoring
Chapter 13 Nanotechnology: A new approach to advanced food packaging
13.1 Introduction
13.2 Packaging nanomaterial with improved performance
13.3 Nanotechnology in active packaging
13.4 Nanotechnology in intelligent packaging
13.5 Food packaging-related safety concerns
13.6 Future prospects
References
Chapter 14 Nanotechnology applications for quality determination of RTE and packaged food
14.1 Introduction
14.2 Packaging concepts for ready‑to‑eat food: recent progress
14.3 Application of nanotechnology in RTE foods
14.4 Nanotechnology for nanosensors and nanobiosensors in food processing and its applications in food quality monitoring
14.5 Role of nanotechnology in active, intelligent, and smart packaging
14.6 Shortcomings of nanomaterial
14.7 Conclusion
References
Chapter 15 Nanotechnology-based sensors for shelf-life determination of food materials
15.1 Introduction
15.2 Nanotechnology-based primary technologies of a packaging system
15.3 Nanotechnology-based sensors and assays used for the detection of small organic molecules, gases, and microorganisms
15.4 Nanomaterial utilization in optical and electrochemical sensors for food analysis
15.5 Conclusion and future aspects
References
Chapter 16 Nanotechnology applications in food packaging
16.1 Introduction
16.2 Nanoforms in food packaging
16.3 Food nanopackaging
16.4 Conclusion
Acknowledgment
References
Chapter 17 Applications of nanotechnology in food sensing and food packaging
17.1 Introduction
17.2 Food analysis sensors based on nanotechnology
17.3 Nanomaterials in biodegradable food packaging
17.4 Active and functional nanopackaging
17.5 Safety consideration
17.6 Conclusion
17.7 Summary and future prospects
Abbreviations
References
Chapter 18 Quality assurance of packaged food using nanotechnology
18.1 Introduction
18.2 Food packaging: traditional and conventional
18.3 Nanotechnology in food packaging
18.4 Nanotechnology in quality determination
18.5 Conclusion
References
Chapter 19 Silica-based nanocomposites for preservation of post-harvest produce
19.1 Introduction
19.2 Post-harvest loss
19.3 Silica-based bionanocomposites for post-harvest produced preservation
19.4 Applications
19.5 Future aspect
19.6 Conclusion
References
Chapter 20 Biodegradable polymers/silica nanocomposites: Applications in food packaging
20.1 Introduction
20.2 Properties of biodegradable polymers and application in food packaging
20.3 Role of silica-nanoparticles for food packaging
20.4 Biodegradable silica nanocomposites
20.5 Various types of silica nanocomposites for food packaging with its applications
20.6 Future aspects for food packaging
20.7 Conclusion
Acknowledgement
References
Chapter 21 Role of nanotechnology in food supply chain
21.1 Introduction
21.2 Nanotechnology and food supply chain
21.3 Nanotechnology in packaging
21.4 E-nose (electrical nose)
21.5 E-tongue (electrical tongue)
21.6 LF NMR and MRI system (moisture detection)
21.7 RFID tags
21.8 Sensors
21.9 Microbial detection
21.10 Nanotechnology and safety concerns
21.11 Conclusion
References
Chapter 22 Nanoencapsulation of antimicrobial agents and antimicrobial effect of silver nanoparticles
22.1 Introduction
22.2 Nanoencapsulation and its preparing methods
22.3 Types of nanoencapsulation systems
22.4 Antimicrobial effect nanoparticles
References
Chapter 23 Nanotechnology applications for food traceability
23.1 Introduction
23.2 What is a food traceability system?
23.3 Nanosensors in food traceability
23.4 Role of nanotechnology in assessing food traceability
23.5 Nanotechnology in food fraud and adulteration
23.6 Consumer’s and industry perception toward accepting nanotechnology in food traceability systems
23.7 Safety regulations and legislations for nanotechnology in food traceability
23.8 Novel trends and future perspectives
23.9 Conclusion and future prospects
References
Chapter 24 Applications of nanotechnology in food sector: Boons and banes
24.1 Introduction
24.2 Overview of nanotechnology in the food sector
24.3 Nanotechnology in food materials
24.4 Nanotechnology in food production
24.5 Nanotechnology in food packaging
24.6 Hazards of nanomaterials
24.7 Conclusion
Declarations
Acknowledgments
References
Index

Arun Sharma

Arun Sharma is an assistant professor in the Department of Food Engineering at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM) under the Ministry of Food Processing Industries (MoFPI), Government of India, in Haryana, India. His research interests focus on nanoparticle-based nanosensors for food safety and the development of sensor technologies for food safety and quality monitoring. For the past eight years, he has been involved in teaching and research, including overseeing two projects on nanoparticle synthesis from fruit peel extracts.

Affiliations and expertise

Assistant Professor, Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonipat, Haryana, India

P.S. Vijayakumar

P.S. Vijayakumar is a Scientist at the Institute of Nano Science and Technology (INST) in Punjab, India, has research interests in nanoscience and technology, and has postdoctoral research experience in nanoscience at reputed labs in India and Taiwan. He was a visiting scientist at the National Institute for Occupational Safety and Health in the United States and has several patents and awards, including Elsevier’s Outstanding Reviewer Award, and was a finalist in the Swiss Young Researcher Idea Competition. He is known for his contribution to the development of targeted agricultural inputs with nanotechnology.

Affiliations and expertise

Scientist, Institute of Nano Science and Technology, Punjab, India

Pramod K Prabhakar

Pramod K Prabhakar is an Assistant Professor in the Department of Food Science and Technology at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM) under the Ministry of Food Processing Industries (MoFPI), Government of India, in Haryana, India. His research interests are in nanotechnology-based food safety and quality monitoring, novel food processing technologies, fish quality evaluation, transport phenomena, process modeling, and food functionalization.

Affiliations and expertise

National Institute of Food Technology Entrepreneurship and Management (NIFTEM)

Ritesh Kumar

Ritesh Kumar is a principal scientist with Central Scientific Instruments Organisation (CSIR) in Chandigarh, India and a Royal Society-Newton Fellow at the University of Hertfordshire in the United Kingdom. His research interests include the study of chemical space of odorants using machine learning, and designing optimization algorithms for odor source localization, electronic nose, and tongue system development. He has worked on various government and industry sponsored projects and consulted startups like Rymo Technologies and Food Pairing NV. He has also worked with TATA Consumer Products Ltd. to model taste and smell.

Affiliations and expertise

Centre of Excellence for Intelligent Sensors and Systems, Central Scientific Instruments Organisation (CSIR), Chandigarh, India

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Nanotechnology Applications for Food Safety and Quality Monitoring

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Arun Sharma

P.S. Vijayakumar

Pramod K Prabhakar

Ritesh Kumar