Nanotechnology Applications for Food Safety and Quality Monitoring
- 1st Edition - November 1, 2022
- Imprint: Academic Press
- 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
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteNanotechnology 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.
- Demonstrates how nanotechnology can improve food safety and quality
- Shows how nanotechnology sensors can be used for food pesticides, pathogens and microbes
- Discusses the benefits and risks of nanotechnology applications for food safety
Researcher working in the area of nanotechnology for food safety & quality monitoring. Graduate students/Academics in food science/nanotechnology
- 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
- Edition: 1
- Published: November 1, 2022
- No. of pages (Paperback): 516
- No. of pages (eBook): 516
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780323857918
- eBook ISBN: 9780323885874
AS
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, IndiaPV
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, IndiaPP
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)RK
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, IndiaRead Nanotechnology Applications for Food Safety and Quality Monitoring on ScienceDirect