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Submit a ProposalNanotechnology in Intelligent Food Packaging
 | Edited by Annu, Tanima Bhattacharya and Shakeel Ahmed
Copyright: 2022 | Status: Published ISBN: 9781119818953 | Hardcover | 425 pages | 61 illustrations Price: $195 USD  |
One Line Description
This book is a state-of-the-art exposition of nanotechnology and food packaging which is undergoing rapid advancement.
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.
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.
Description
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.
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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.
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Author / Editor Details
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.
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.
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Table of Contents
Preface
1. Nanocomposite and Food Packaging
Aayeena Altaf, Aamir Hussain Dar, Shafat Ahmad Khan and Anurag Singh
1.1 Introduction
1.2 Nanocomposites Based on Biopolymers
1.2.1 Nanocomposites Based on Chitosan
1.2.2 Nanocomposites Based on Polylactic Acid
1.2.3 Nanocomposites Based on Cellulose
1.2.4 Nanocomposites Based on Starch
1.3 Starch Nanocrystals
1.4 Nanocomposites Based on Protein
1.4.1 Soy Protein
1.4.2 Gluten
1.4.3 Gelatin
1.5 Food Packaging Matrix with Nano Reinforcements
1.5.1 Nano Reinforcements and Their Effects on Properties of Nanocomposite
1.5.2 Antimicrobial Properties of Nano Reinforcements
1.5.3 Antimicrobial Nanocomposite Based on Silver
1.6 Antimicrobial Nanocomposite Based on Zinc Oxide
1.6.1 Antimicrobial Nanocomposite Based on Titanium Dioxide
1.6.2 Barrier Properties of Nano Reinforcements
1.7 Aspects of Food Packaging
1.8 Conclusion
References
2. Polymer-Based Nanostructures in Nanopackaging
Apoorva Sood, Manpreet Kaur and Reena Gupta
2.1 Introduction
2.2 Properties of Nanomaterials
2.2.1 Optical and Electronic Properties
2.2.2 Magnetic Properties
2.2.3 Mechanical Properties
2.2.4 Chemical Properties
2.2.5 Interaction of Nanoparticles With Living Systems
2.3 Classification of Nanomaterials
2.3.1 Carbon-Based Nanomaterials
2.3.2 Metal Nanomaterials
2.3.3 Ceramic Nanomaterials
2.3.4 Semiconductor Nanomaterials
2.3.5 Polymeric Nanomaterials
2.3.6 Lipid Nanomaterials
2.4 Synthesis of Nanomaterials
2.4.1 Bottom-Up Approach
2.4.1.1 Sol-Gel
2.4.1.2 Spinning
2.4.1.3 Chemical Vapor Deposition
2.4.1.4 Pyrolysis
2.4.1.5 Biosynthesis or Bio-Assisted Methods
2.4.2 Top-Down Approach
2.4.2.1 High-Energy Ball Milling
2.4.2.2 Physical Vapor Deposition
2.5 Polymer-Based Nanostructures
2.5.1 Types of Polymer-Based Nanomaterials
2.5.1.1 Natural Polymers
2.5.1.2 Synthetic Polymers
2.5.2 Types of Polymer-Based Nanomaterial Structures
2.5.2.1 Polymeric Nanocarriers
2.6 Polymer Nanocomposites
2.7 Methods of Synthesis
2.7.1 Solvent Evaporation Method
2.7.2 Salting-Out Method
2.7.3 Nanoprecipitation or Solvent Displacement Method
2.7.4 Dialysis
2.7.5 Super Critical Fluid Technology
2.7.6 Monomer Polymerization
2.8 Characterization of Polymeric Nanomaterials
2.9 Applications of Polymeric Nanomaterials
2.9.1 Biomedical Applications
2.9.1.1 Smart Drug Delivery Systems
2.9.1.2 Vaccine Adjuvants
2.9.1.3 Scaffolds for Tissue Engineering
2.9.1.4 Antimicrobial Action
2.9.1.5 Cell-Based Chips
2.9.2 Food Industry Applications
2.9.2.1 Food Packaging
2.9.3 Electronic Applications
2.9.3.1 Flexible Devices
2.9.3.2 Chemical and Bio-Sensors
2.9.3.3 Nanogenerators
2.9.3.4 Semiconductors
2.9.3.5 Lithium-Ion Batteries
2.9.4 Environmental Applications
2.9.4.1 Biosensors
2.9.4.2 Water Purification
2.9.4.3 Catalytic or Redox Degradation of Pollutants
2.10 Conclusion
Acknowledgements
References
3. Role of Green Nanocomposites in Smart/Active Food Packaging
Samrat K., Sharath R., Chandraprabha M. N., Hari Krishna R. and Kumaraswamy H. M.
3.1 Introduction
3.2 Bionanocomposite/Green Nanocomposites
3.3 Biopolymers
3.3.1 Classification of Biopolymers
3.4 Nanofillers
3.5 Types of Green Nanocomposites
3.5.1 Carbohydrate-Based Green Nanocomposites
3.5.2 Protein-Based Green Nanocomposites
3.6 Green Nanocomposite Preparation Methods
3.7 Green Nanocomposites for Applications of Food Packaging
3.7.1 Active Packaging
3.7.1.1 Antimicrobial Packaging
3.7.1.2 Antioxidant Agents
3.7.1.3 UV-Barrier
3.7.1.4 Oxygen Scavengers
3.7.2 Smart/Intelligent Packaging
3.7.2.1 Time-Temperature Indicators
3.7.2.2 Freshness Indicators
3.8 Conclusion
References
4. Polymer Nanocomposites as Engineered Food Packaging Materials Tugbahan Yilmaz
4.1 Introduction
4.2 Synthetic Polymer Nanocomposites as Engineered Food Packaging Materials
4.2.1 Polylactide Acid–Based Polymer Nanocomposites as Engineered Food Packaging Materials
4.2.2 Polyvinyl Alcohol–Based Polymer Nanocomposites as Engineered Food Packaging Materials
4.2.3 Other Polymer Nanocomposites as Engineered Food Packaging Materials
4.2.3.1 Polyhydroxybutyrate-Based Polymer Nanocomposites in Food Packaging
4.2.3.2 Polyethylene Terephthalate–Based Polymer Nanocomposites in Food Packaging
4.2.3.3 Polypropylene-Based Polymer Nanocomposites in Food Packaging
4.2.3.4 Polycaprolactone-Based Polymer Nanocomposites in Food Packaging
4.3 Natural Polymer Nanocomposites as Engineered Food Packaging Materials
4.3.1 Cellulose-Based Polymers Nanocomposite as Engineered Food Packaging Materials
4.3.2 Chitosan-Based Polymer Nanocomposite as Engineered Food Packaging Materials
4.3.3 Other Natural Polymer Nanocomposites as Engineered Food Packaging Materials
4.3.3.1 Gelatin-Based Natural Polymer Nanocomposites in Food Packaging
4.3.3.2 Starch Natural Polymer Nanocomposites in Food Packaging
4.3.3.3 Algae Natural Polymer Nanocomposites in Food Packaging
4.4 Conclusions
References
5. Novel Nanostructured Inclusions in Biopolymers to Form Advanced Materials for Packaging in the Food Industry
Bratin Sengupta
5.1 Introduction
5.2 Biopolymers and Biodegradability
5.3 Improvement of Biopolymers Using Nanostructured Materials
5.3.1 Carbon-Based Nanostructured Inclusions: Graphene, Graphene Oxide, and Carbon Nanotubes
5.3.2 Nanostructured Metal Oxide Inclusions: Silver Nanoparticles, Zinc Oxide, and Titanium Oxide
5.3.3 Other Nanostructured Inclusions: Nanoclays, Layered Double Hydroxides, Silicon Dioxide
5.4 Concerns of Application of Nanostructured Inclusions in Biopolymers
5.5 Conclusions
Acknowledgment
References
6. Natural Biopolymeric Nanotechnology-Based Food Packaging Materials with Antimicrobial Properties
Hitesh Chopra, Pooja Mittal, Rupesh K. Gautam and Mohammad Amjad Kamal
6.1 Introduction
6.2 Natural Antimicrobials Used in Packaging of Food Products
6.3 Types of Various Biopolymers with Antimicrobial Activities
6.3.1 Starch as Nanocomposites for Food Packaging
6.3.2 Cellulose as Nanocomposites for Food Packaging
6.3.3 Protein as Nanocomposites for Food Packaging
6.3.4 Chitosan as Nanocomposites for Food Packaging
6.3.5 Silica as Nanocomposites for Food Packaging
6.3.6 Carbon Nanoubes as Nanocomposites for Food Packaging
6.4 Recent Patents in Field of Nanocomposites Food Packaging Applications
6.5 Types of Structures
6.5.1 Hydrogels Preparation
6.5.2 Applications of Hydrogels in Packaging of Food
6.6 Conclusion and Future Prospective
References
7. Nanotechnology in Food Packaging and Its Regulatory Aspects
Pooja Mittal, Anjali Saharan, Ramit Kapoor, Kashish Wilson and Rupesh K. Gautam
7.1 Introduction
7.1.1 Sources of Nanomaterials
7.1.2 History
7.1.3 Classification of Nanomaterials
7.1.4 Examples of Various Nanomaterials
7.2 Properties of Nanomaterials
7.3 Nanomaterials for Food Packaging
7.3.1 Antimicrobial Food Packaging
7.3.2 Silver Nanoparticles
7.3.3 Nanoclay
7.3.4 Titanium Nanoparticles
7.3.5 Nanostarch
7.3.6 Carbon Nanotubes
7.3.7 Nanosilica
7.3.8 Copper Nanoparticles
7.4 Drawbacks of Existing Packaging Materials
7.5 Proactive Packaging
7.5.1 Protective Packaging
7.5.2 Active Packaging
7.6 Mechanism of Packaging
7.6.1 Radio Frequency Identification Systems (Active Tags)
7.6.2 Smart Sensors
7.6.3 Time-Temperature Indicators (TTIs)
7.6.4 Freshness Indicators
7.6.5 Integrity Indicators
7.7 Smart Packaging
7.8 Public Concerns and Regulations for Nanomaterials
7.9 Conclusion and Future Prospective
References
8. Nanoencapsulation of Probiotics in Food Packaging
Gurleen Kaur, Rajinder Kaur, Nitu Rani and Sukhminderjit Kaur
8.1 Introduction
8.2 Nanomaterials for Encapsulation of Probiotics
8.2.1 Chitosan
8.2.2 Gum Arabic
8.2.3 Whey Proteins
8.2.4 Polyvinylpyrrolidone
8.2.5 Cellulose Acetate Phthalate
8.2.6 Alginate
8.2.7 Skim Milk
8.2.8 Starch
8.3 Packaging Material for Nanoencapsulated Probiotics
8.4 Techniques Employed for Nanoencapsulation of Probiotics
8.4.1 Electrospinning
8.4.2 Spray Drying
8.4.3 Nanoemulsification
8.5 Recent Advances in Nanoencapsulation of Probiotics
8.5.1 Augmentation of Nutritional Qualities of Bitter Gourd Juice Powder With Probiotics
8.5.2 Nanoencapsulation of L. rhamnosus GG for Antitumor Activity
8.5.3 Antibacterial Properties of L. casei Nanoparticles
8.5.4 Cytotoxic and Antioxidant Potential of L. kimchicus Nanoparticles
8.5.5 L. casei 393 Nanoparticles as Anti-Inflammatory Agents
8.6 Advantage and Disadvantage of Nanoencapsulation of Probiotics
8.7 Conclusion
References
9. Incorporation of Nanocarriers as Antimicrobial Agents in Food Packaging
Shamkumar P. Deshmukh, Krishna K. Pawar and Dattatray K. Dalavi
9.1 Introduction
9.2 Need of Nanocarriers as Antimicrobial Agents in Food Packaging
9.3 Biopolymers and Their Nanocomposites as Antimicrobial Nanocarriers for Food Packaging
9.3.1 Biopolymers
9.3.2 Nanofillers
9.3.3 Bio-Nanocomposites
9.3.3.1 Metal and Metal Oxide Bio-Nanocomposites
9.3.3.2 Bio-Nanocomposites Made with Polysaccharides
9.3.3.3 Protein-Based Bio-Nanocomposites
9.4 Lipid-Based Nanocarriers
9.4.1 Nanoemulsions
9.4.2 Solid Lipid Nanoparticles and Nanostructured Lipid Carriers
9.5 Nature-Inspired Nanocarriers
9.5.1 Casein
9.5.2 Cyclodextrins
9.5.3 Amylose
9.6 Equipment-Based Synthesis of Nanocarriers
9.7 Nanostructured Materials
9.7.1 Carbon-Based Nanomaterials
9.7.2 Inorganic Nanomaterials
9.7.2.1 Zinc Oxide-Based Nanomaterials
9.7.2.2 Silver-Based Nanomaterials
9.7.2.3 Copper-Based Nanomaterials
9.7.2.4 Titanium-Based Nanomaterials
9.8 Conclusions
References
10. Toxicological Effects of Nanomaterials Used in Food Packaging
Rahul Singhal, Deepti Rawat and Bhawna Kaushik
10.1 Introduction
10.2 Nanomaterials Employed in Food Packaging
10.3 Food Packaging Functionality
10.4 Current Market Scenario of Nanomaterials in Packaging Industry
10.5 Nanoparticle Migration in Food
10.6 Potential Routes for Exposure of NPs
10.7 Toxicological Studies of NPs Used in Packaging
10.8 Toxicological Effects of NPs
10.8.1 Humans and Animals
10.8.1.1 Clays
10.8.1.2 Silver
10.8.1.3 SiO2
10.8.1.4 ZnO
10.8.1.5 TiO2
10.8.2 Environment
10.9 Challenge and Future Prospect
10.10 Conclusion
References
11. Recent Advances in Micro- and Nanoencapsulation of Bioactive Compounds and Their Food Applications
Mehdi Taib, Fouad Damiri, Yahya Bachra, Mohammed Berrada and Lahboub Bouyazza
11.1 Introduction
11.2 The Importance of Encapsulating Bioactive Compounds in Food Science
11.3 Materials Utilized in Micro and Nanoencapsulation
11.4 Nano and Microencapsulation Techniques
11.5 Application to Nanoencapsulation for Producing Bioactive Food Ingredients 11.5.1 Phenolic Compounds
11.5.2 Carotenoids
11.5.3 Essential Oils
11.5.4 Vitamins
11.6 Conclusion
References
12. Applications of Nanosensors as Pathogen Detectors in Packaged Food Samka Peregrine Maishu and Ngwa Celestine Atemenkeh
Abbreviation
12.1 Background
12.2 Package Foods (Ways of Packaging)
12.3 Packaged Food Pathogens
12.4 Conventional Detection Techniques for Packaged Food Pathogens
12.5 Nanosensors as Pathogen Detectors
12.6 Conclusion and Future Perspectives
References
13. Nanotechnology in Packaging for Food Preservation
Ravish Choudhary, Varun Kumar and Reena Yadav
13.1 Introduction
13.2 Types of Packaging
13.2.1 Advanced Packaging by Nanoparticles
13.2.2 Active Packaging by Nanoparticles
13.2.3 Smart Packaging Using Nanoparticles
13.3 Types of Nanomaterial and Their Advantages in Food Packaging
13.3.1 Silver Nanoparticles (Ag NPs)
13.3.2 Nanoclay
13.3.3 Nanostarch
13.3.4 Carbon Nanotubes
13.3.5 Zinc Oxide Nanoparticles
13.3.6 Titanium Dioxide
13.4 Advantages of Nanopackaging
13.5 Conclusion and Future Aspect
References
14. Food Science Nanotechnologies: Implementations, Recent Developments, and Prospects
Rokeya Akter, Tanima Bhattacharya and Md. Habibur Rahman
14.1 Introduction
14.2 Food Processing and Nanotechnology
14.3 Food Packaging for Nanotechnology
14.4 Intelligent Food Packaging Systems
14.5 Antimicrobial Properties of Nanoparticles
14.6 Synergistic Antimicrobial Effects of Nanoparticles
14.7 Nutraceutical Delivery and Bioavailability Applications
14.8 Food Technology and Nanoencapsulation
14.9 Mediated Delivery That is Specific to an Environmental Context
14.10 Nanomaterials in Food and Toxicological Aspects
14.11 Conclusion and Future Perspectives
References
15. Edible Film on Food With Smart Incorporation of Health-Friendly Supplements
Animesh Naskar, Ivi Chakraborty, Sebak Ranjan Roy and Tanima Bhattacharya
15.1 Introduction
15.2 Advantages and Limitations of Edible Films
15.3 Consumer Acceptance
15.4 Functions and Property of Film Forming Substances
15.4.1 Stability and Shelf-Life
15.4.2 Mechanical Properties
15.4.3 Barriers to Environment
15.4.4 Barrier to Moisture
15.4.5 Oxygen Barrier Property
15.4.6 Barrier to Aroma
15.5 Film Forming Process
15.6 Film/Coat Formulation and Various Components Used in Coating
15.6.1 Protein
15.6.2 Gelatin
15.6.3 Lipids
15.6.4 Composite Materials
15.6.5 Waste Utilization to Form the Film
15.6.6 Root Plants
15.6.7 Plant Gums
15.6.8 Wild Plants
15.7 Applications of Edible Film/Coating
15.7.1 Fresh Storage of Whole Produce
15.7.2 Extending Shelf Life of Fresh Cuts
15.7.3 Enhancing the Storability of Processed Food Items with Edible Film Coating 15.8 Use of Nanoparticles as Biopolymer and Nanolaminates
15.9 Conclusion
References
16. Future of Food Packaging: Intelligent Packaging
Jincy Abraham
16.1 Introduction
16.2 Tools of Intelligent Packaging
16.3 Indicators
16.3.1 Quality or Freshness Indicators
16.3.2 Time-Temperature Indicators
16.3.2.1 Chemical TTIs
16.3.2.2 Physical TTIs
16.3.2.3 Physicochemical TTIs
16.3.2.4 Biochemical and Biological TTIs
16.3.3 Integrity and Gas Indicators
16.3.4 Radio Frequency Identification Device
16.3.4.1 Radio Frequency Identification System Elements
16.3.5 Barcodes
16.3.6 Sensors
16.3.6.1 Biosensors
16.3.6.2 Gas Sensor
16.3.6.3 Chemical Sensor
16.3.6.4 Printed Electronics
16.3.6.5 Electronic Nose
16.3.7 Thermochromic Inks
16.3.8 Microwave Doneness Indicators
16.4 Tools for Protection Against Theft, Counterfeiting, and Tampering
16.5 Nanotechnology in Intelligent Packaging
16.6 Safety and Regulatory Issues
16.7 Future Trends
16.8 The Industrial Internet of Things
16.9 Real-Time Capabilities
16.10 Cybersecurity
16.11 Conclusion
References
Index
Back to Top
Preface
1. Nanocomposite and Food Packaging
Aayeena Altaf, Aamir Hussain Dar, Shafat Ahmad Khan and Anurag Singh
1.1 Introduction
1.2 Nanocomposites Based on Biopolymers
1.2.1 Nanocomposites Based on Chitosan
1.2.2 Nanocomposites Based on Polylactic Acid
1.2.3 Nanocomposites Based on Cellulose
1.2.4 Nanocomposites Based on Starch
1.3 Starch Nanocrystals
1.4 Nanocomposites Based on Protein
1.4.1 Soy Protein
1.4.2 Gluten
1.4.3 Gelatin
1.5 Food Packaging Matrix with Nano Reinforcements
1.5.1 Nano Reinforcements and Their Effects on Properties of Nanocomposite
1.5.2 Antimicrobial Properties of Nano Reinforcements
1.5.3 Antimicrobial Nanocomposite Based on Silver
1.6 Antimicrobial Nanocomposite Based on Zinc Oxide
1.6.1 Antimicrobial Nanocomposite Based on Titanium Dioxide
1.6.2 Barrier Properties of Nano Reinforcements
1.7 Aspects of Food Packaging
1.8 Conclusion
References
2. Polymer-Based Nanostructures in Nanopackaging
Apoorva Sood, Manpreet Kaur and Reena Gupta
2.1 Introduction
2.2 Properties of Nanomaterials
2.2.1 Optical and Electronic Properties
2.2.2 Magnetic Properties
2.2.3 Mechanical Properties
2.2.4 Chemical Properties
2.2.5 Interaction of Nanoparticles With Living Systems
2.3 Classification of Nanomaterials
2.3.1 Carbon-Based Nanomaterials
2.3.2 Metal Nanomaterials
2.3.3 Ceramic Nanomaterials
2.3.4 Semiconductor Nanomaterials
2.3.5 Polymeric Nanomaterials
2.3.6 Lipid Nanomaterials
2.4 Synthesis of Nanomaterials
2.4.1 Bottom-Up Approach
2.4.1.1 Sol-Gel
2.4.1.2 Spinning
2.4.1.3 Chemical Vapor Deposition
2.4.1.4 Pyrolysis
2.4.1.5 Biosynthesis or Bio-Assisted Methods
2.4.2 Top-Down Approach
2.4.2.1 High-Energy Ball Milling
2.4.2.2 Physical Vapor Deposition
2.5 Polymer-Based Nanostructures
2.5.1 Types of Polymer-Based Nanomaterials
2.5.1.1 Natural Polymers
2.5.1.2 Synthetic Polymers
2.5.2 Types of Polymer-Based Nanomaterial Structures
2.5.2.1 Polymeric Nanocarriers
2.6 Polymer Nanocomposites
2.7 Methods of Synthesis
2.7.1 Solvent Evaporation Method
2.7.2 Salting-Out Method
2.7.3 Nanoprecipitation or Solvent Displacement Method
2.7.4 Dialysis
2.7.5 Super Critical Fluid Technology
2.7.6 Monomer Polymerization
2.8 Characterization of Polymeric Nanomaterials
2.9 Applications of Polymeric Nanomaterials
2.9.1 Biomedical Applications
2.9.1.1 Smart Drug Delivery Systems
2.9.1.2 Vaccine Adjuvants
2.9.1.3 Scaffolds for Tissue Engineering
2.9.1.4 Antimicrobial Action
2.9.1.5 Cell-Based Chips
2.9.2 Food Industry Applications
2.9.2.1 Food Packaging
2.9.3 Electronic Applications
2.9.3.1 Flexible Devices
2.9.3.2 Chemical and Bio-Sensors
2.9.3.3 Nanogenerators
2.9.3.4 Semiconductors
2.9.3.5 Lithium-Ion Batteries
2.9.4 Environmental Applications
2.9.4.1 Biosensors
2.9.4.2 Water Purification
2.9.4.3 Catalytic or Redox Degradation of Pollutants
2.10 Conclusion
Acknowledgements
References
3. Role of Green Nanocomposites in Smart/Active Food Packaging
Samrat K., Sharath R., Chandraprabha M. N., Hari Krishna R. and Kumaraswamy H. M.
3.1 Introduction
3.2 Bionanocomposite/Green Nanocomposites
3.3 Biopolymers
3.3.1 Classification of Biopolymers
3.4 Nanofillers
3.5 Types of Green Nanocomposites
3.5.1 Carbohydrate-Based Green Nanocomposites
3.5.2 Protein-Based Green Nanocomposites
3.6 Green Nanocomposite Preparation Methods
3.7 Green Nanocomposites for Applications of Food Packaging
3.7.1 Active Packaging
3.7.1.1 Antimicrobial Packaging
3.7.1.2 Antioxidant Agents
3.7.1.3 UV-Barrier
3.7.1.4 Oxygen Scavengers
3.7.2 Smart/Intelligent Packaging
3.7.2.1 Time-Temperature Indicators
3.7.2.2 Freshness Indicators
3.8 Conclusion
References
4. Polymer Nanocomposites as Engineered Food Packaging Materials Tugbahan Yilmaz
4.1 Introduction
4.2 Synthetic Polymer Nanocomposites as Engineered Food Packaging Materials
4.2.1 Polylactide Acid–Based Polymer Nanocomposites as Engineered Food Packaging Materials
4.2.2 Polyvinyl Alcohol–Based Polymer Nanocomposites as Engineered Food Packaging Materials
4.2.3 Other Polymer Nanocomposites as Engineered Food Packaging Materials
4.2.3.1 Polyhydroxybutyrate-Based Polymer Nanocomposites in Food Packaging
4.2.3.2 Polyethylene Terephthalate–Based Polymer Nanocomposites in Food Packaging
4.2.3.3 Polypropylene-Based Polymer Nanocomposites in Food Packaging
4.2.3.4 Polycaprolactone-Based Polymer Nanocomposites in Food Packaging
4.3 Natural Polymer Nanocomposites as Engineered Food Packaging Materials
4.3.1 Cellulose-Based Polymers Nanocomposite as Engineered Food Packaging Materials
4.3.2 Chitosan-Based Polymer Nanocomposite as Engineered Food Packaging Materials
4.3.3 Other Natural Polymer Nanocomposites as Engineered Food Packaging Materials
4.3.3.1 Gelatin-Based Natural Polymer Nanocomposites in Food Packaging
4.3.3.2 Starch Natural Polymer Nanocomposites in Food Packaging
4.3.3.3 Algae Natural Polymer Nanocomposites in Food Packaging
4.4 Conclusions
References
5. Novel Nanostructured Inclusions in Biopolymers to Form Advanced Materials for Packaging in the Food Industry
Bratin Sengupta
5.1 Introduction
5.2 Biopolymers and Biodegradability
5.3 Improvement of Biopolymers Using Nanostructured Materials
5.3.1 Carbon-Based Nanostructured Inclusions: Graphene, Graphene Oxide, and Carbon Nanotubes
5.3.2 Nanostructured Metal Oxide Inclusions: Silver Nanoparticles, Zinc Oxide, and Titanium Oxide
5.3.3 Other Nanostructured Inclusions: Nanoclays, Layered Double Hydroxides, Silicon Dioxide
5.4 Concerns of Application of Nanostructured Inclusions in Biopolymers
5.5 Conclusions
Acknowledgment
References
6. Natural Biopolymeric Nanotechnology-Based Food Packaging Materials with Antimicrobial Properties
Hitesh Chopra, Pooja Mittal, Rupesh K. Gautam and Mohammad Amjad Kamal
6.1 Introduction
6.2 Natural Antimicrobials Used in Packaging of Food Products
6.3 Types of Various Biopolymers with Antimicrobial Activities
6.3.1 Starch as Nanocomposites for Food Packaging
6.3.2 Cellulose as Nanocomposites for Food Packaging
6.3.3 Protein as Nanocomposites for Food Packaging
6.3.4 Chitosan as Nanocomposites for Food Packaging
6.3.5 Silica as Nanocomposites for Food Packaging
6.3.6 Carbon Nanoubes as Nanocomposites for Food Packaging
6.4 Recent Patents in Field of Nanocomposites Food Packaging Applications
6.5 Types of Structures
6.5.1 Hydrogels Preparation
6.5.2 Applications of Hydrogels in Packaging of Food
6.6 Conclusion and Future Prospective
References
7. Nanotechnology in Food Packaging and Its Regulatory Aspects
Pooja Mittal, Anjali Saharan, Ramit Kapoor, Kashish Wilson and Rupesh K. Gautam
7.1 Introduction
7.1.1 Sources of Nanomaterials
7.1.2 History
7.1.3 Classification of Nanomaterials
7.1.4 Examples of Various Nanomaterials
7.2 Properties of Nanomaterials
7.3 Nanomaterials for Food Packaging
7.3.1 Antimicrobial Food Packaging
7.3.2 Silver Nanoparticles
7.3.3 Nanoclay
7.3.4 Titanium Nanoparticles
7.3.5 Nanostarch
7.3.6 Carbon Nanotubes
7.3.7 Nanosilica
7.3.8 Copper Nanoparticles
7.4 Drawbacks of Existing Packaging Materials
7.5 Proactive Packaging
7.5.1 Protective Packaging
7.5.2 Active Packaging
7.6 Mechanism of Packaging
7.6.1 Radio Frequency Identification Systems (Active Tags)
7.6.2 Smart Sensors
7.6.3 Time-Temperature Indicators (TTIs)
7.6.4 Freshness Indicators
7.6.5 Integrity Indicators
7.7 Smart Packaging
7.8 Public Concerns and Regulations for Nanomaterials
7.9 Conclusion and Future Prospective
References
8. Nanoencapsulation of Probiotics in Food Packaging
Gurleen Kaur, Rajinder Kaur, Nitu Rani and Sukhminderjit Kaur
8.1 Introduction
8.2 Nanomaterials for Encapsulation of Probiotics
8.2.1 Chitosan
8.2.2 Gum Arabic
8.2.3 Whey Proteins
8.2.4 Polyvinylpyrrolidone
8.2.5 Cellulose Acetate Phthalate
8.2.6 Alginate
8.2.7 Skim Milk
8.2.8 Starch
8.3 Packaging Material for Nanoencapsulated Probiotics
8.4 Techniques Employed for Nanoencapsulation of Probiotics
8.4.1 Electrospinning
8.4.2 Spray Drying
8.4.3 Nanoemulsification
8.5 Recent Advances in Nanoencapsulation of Probiotics
8.5.1 Augmentation of Nutritional Qualities of Bitter Gourd Juice Powder With Probiotics
8.5.2 Nanoencapsulation of L. rhamnosus GG for Antitumor Activity
8.5.3 Antibacterial Properties of L. casei Nanoparticles
8.5.4 Cytotoxic and Antioxidant Potential of L. kimchicus Nanoparticles
8.5.5 L. casei 393 Nanoparticles as Anti-Inflammatory Agents
8.6 Advantage and Disadvantage of Nanoencapsulation of Probiotics
8.7 Conclusion
References
9. Incorporation of Nanocarriers as Antimicrobial Agents in Food Packaging
Shamkumar P. Deshmukh, Krishna K. Pawar and Dattatray K. Dalavi
9.1 Introduction
9.2 Need of Nanocarriers as Antimicrobial Agents in Food Packaging
9.3 Biopolymers and Their Nanocomposites as Antimicrobial Nanocarriers for Food Packaging
9.3.1 Biopolymers
9.3.2 Nanofillers
9.3.3 Bio-Nanocomposites
9.3.3.1 Metal and Metal Oxide Bio-Nanocomposites
9.3.3.2 Bio-Nanocomposites Made with Polysaccharides
9.3.3.3 Protein-Based Bio-Nanocomposites
9.4 Lipid-Based Nanocarriers
9.4.1 Nanoemulsions
9.4.2 Solid Lipid Nanoparticles and Nanostructured Lipid Carriers
9.5 Nature-Inspired Nanocarriers
9.5.1 Casein
9.5.2 Cyclodextrins
9.5.3 Amylose
9.6 Equipment-Based Synthesis of Nanocarriers
9.7 Nanostructured Materials
9.7.1 Carbon-Based Nanomaterials
9.7.2 Inorganic Nanomaterials
9.7.2.1 Zinc Oxide-Based Nanomaterials
9.7.2.2 Silver-Based Nanomaterials
9.7.2.3 Copper-Based Nanomaterials
9.7.2.4 Titanium-Based Nanomaterials
9.8 Conclusions
References
10. Toxicological Effects of Nanomaterials Used in Food Packaging
Rahul Singhal, Deepti Rawat and Bhawna Kaushik
10.1 Introduction
10.2 Nanomaterials Employed in Food Packaging
10.3 Food Packaging Functionality
10.4 Current Market Scenario of Nanomaterials in Packaging Industry
10.5 Nanoparticle Migration in Food
10.6 Potential Routes for Exposure of NPs
10.7 Toxicological Studies of NPs Used in Packaging
10.8 Toxicological Effects of NPs
10.8.1 Humans and Animals
10.8.1.1 Clays
10.8.1.2 Silver
10.8.1.3 SiO2
10.8.1.4 ZnO
10.8.1.5 TiO2
10.8.2 Environment
10.9 Challenge and Future Prospect
10.10 Conclusion
References
11. Recent Advances in Micro- and Nanoencapsulation of Bioactive Compounds and Their Food Applications
Mehdi Taib, Fouad Damiri, Yahya Bachra, Mohammed Berrada and Lahboub Bouyazza
11.1 Introduction
11.2 The Importance of Encapsulating Bioactive Compounds in Food Science
11.3 Materials Utilized in Micro and Nanoencapsulation
11.4 Nano and Microencapsulation Techniques
11.5 Application to Nanoencapsulation for Producing Bioactive Food Ingredients 11.5.1 Phenolic Compounds
11.5.2 Carotenoids
11.5.3 Essential Oils
11.5.4 Vitamins
11.6 Conclusion
References
12. Applications of Nanosensors as Pathogen Detectors in Packaged Food Samka Peregrine Maishu and Ngwa Celestine Atemenkeh
Abbreviation
12.1 Background
12.2 Package Foods (Ways of Packaging)
12.3 Packaged Food Pathogens
12.4 Conventional Detection Techniques for Packaged Food Pathogens
12.5 Nanosensors as Pathogen Detectors
12.6 Conclusion and Future Perspectives
References
13. Nanotechnology in Packaging for Food Preservation
Ravish Choudhary, Varun Kumar and Reena Yadav
13.1 Introduction
13.2 Types of Packaging
13.2.1 Advanced Packaging by Nanoparticles
13.2.2 Active Packaging by Nanoparticles
13.2.3 Smart Packaging Using Nanoparticles
13.3 Types of Nanomaterial and Their Advantages in Food Packaging
13.3.1 Silver Nanoparticles (Ag NPs)
13.3.2 Nanoclay
13.3.3 Nanostarch
13.3.4 Carbon Nanotubes
13.3.5 Zinc Oxide Nanoparticles
13.3.6 Titanium Dioxide
13.4 Advantages of Nanopackaging
13.5 Conclusion and Future Aspect
References
14. Food Science Nanotechnologies: Implementations, Recent Developments, and Prospects
Rokeya Akter, Tanima Bhattacharya and Md. Habibur Rahman
14.1 Introduction
14.2 Food Processing and Nanotechnology
14.3 Food Packaging for Nanotechnology
14.4 Intelligent Food Packaging Systems
14.5 Antimicrobial Properties of Nanoparticles
14.6 Synergistic Antimicrobial Effects of Nanoparticles
14.7 Nutraceutical Delivery and Bioavailability Applications
14.8 Food Technology and Nanoencapsulation
14.9 Mediated Delivery That is Specific to an Environmental Context
14.10 Nanomaterials in Food and Toxicological Aspects
14.11 Conclusion and Future Perspectives
References
15. Edible Film on Food With Smart Incorporation of Health-Friendly Supplements
Animesh Naskar, Ivi Chakraborty, Sebak Ranjan Roy and Tanima Bhattacharya
15.1 Introduction
15.2 Advantages and Limitations of Edible Films
15.3 Consumer Acceptance
15.4 Functions and Property of Film Forming Substances
15.4.1 Stability and Shelf-Life
15.4.2 Mechanical Properties
15.4.3 Barriers to Environment
15.4.4 Barrier to Moisture
15.4.5 Oxygen Barrier Property
15.4.6 Barrier to Aroma
15.5 Film Forming Process
15.6 Film/Coat Formulation and Various Components Used in Coating
15.6.1 Protein
15.6.2 Gelatin
15.6.3 Lipids
15.6.4 Composite Materials
15.6.5 Waste Utilization to Form the Film
15.6.6 Root Plants
15.6.7 Plant Gums
15.6.8 Wild Plants
15.7 Applications of Edible Film/Coating
15.7.1 Fresh Storage of Whole Produce
15.7.2 Extending Shelf Life of Fresh Cuts
15.7.3 Enhancing the Storability of Processed Food Items with Edible Film Coating 15.8 Use of Nanoparticles as Biopolymer and Nanolaminates
15.9 Conclusion
References
16. Future of Food Packaging: Intelligent Packaging
Jincy Abraham
16.1 Introduction
16.2 Tools of Intelligent Packaging
16.3 Indicators
16.3.1 Quality or Freshness Indicators
16.3.2 Time-Temperature Indicators
16.3.2.1 Chemical TTIs
16.3.2.2 Physical TTIs
16.3.2.3 Physicochemical TTIs
16.3.2.4 Biochemical and Biological TTIs
16.3.3 Integrity and Gas Indicators
16.3.4 Radio Frequency Identification Device
16.3.4.1 Radio Frequency Identification System Elements
16.3.5 Barcodes
16.3.6 Sensors
16.3.6.1 Biosensors
16.3.6.2 Gas Sensor
16.3.6.3 Chemical Sensor
16.3.6.4 Printed Electronics
16.3.6.5 Electronic Nose
16.3.7 Thermochromic Inks
16.3.8 Microwave Doneness Indicators
16.4 Tools for Protection Against Theft, Counterfeiting, and Tampering
16.5 Nanotechnology in Intelligent Packaging
16.6 Safety and Regulatory Issues
16.7 Future Trends
16.8 The Industrial Internet of Things
16.9 Real-Time Capabilities
16.10 Cybersecurity
16.11 Conclusion
References
Index
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