Nanotechnology for Sustainable Food Packaging E-Book
145,99 €
Mehr erfahren.
- Herausgeber: John Wiley & Sons
- Kategorie: Fachliteratur
- Sprache: Englisch
Latest techniques for the development of biodegradable food packaging casings with commentary on safety concerns and regulatory frameworks
Nanotechnology for Sustainable Food Packaging covers the latest techniques and applications of nanotechnology, demonstrating capabilities to revolutionize the food packaging sector. This includes concepts of biodegradable food packaging, approaches to improve material functionality, robust sensing systems, and the scope of employing advanced analytical and computational approaches to support progress in the field. Throughout, the text focuses on the United Nations Sustainable Development Goals, including life cycle analysis, biodegradability, green practices, eco-friendliness, and sustainability.
This book explores the major food packaging matrixes (polymers, edible films, and multilayers), different categories of advances (composites, active and intelligent packaging), labeling considerations, region- and country-specific regulatory frameworks, and safety concerns. Readers will also find a futuristic preview of this rapidly advancing field and an overview of lab-ready technologies with the potential for commercialization.
Written by a team of highly qualified authors, Nanotechnology for Sustainable Food Packaging discusses sample topics including:
- Nanotechnology’s potential to improve the shelf life of food products, the chemistry and functionality of different materials based on merits and possible challenges
- Sources, chemistry, and functionality of various bio-based sources and their usage as nanocomposites, and bio-based alternatives, drawbacks, and research trends
- Bioactive compounds in food packaging and their benefits, preparation methods, characterization approaches, delivery, and assessment
- Surface modification approaches through sustainable physico-chemical approaches, and the development of flexible packaging materials suitable for specific requirements such as nonthermal processing
Nanotechnology for Sustainable Food Packaging is an essential scientific and technological reference for scientists and R&D personnel who are interested in advancing food packaging technologies. The book is also valuable for students, researchers, and food industry professionals studying nanotechnology in food, food packaging, and food science and technology.
Sie lesen das E-Book in den Legimi-Apps auf:
Seitenzahl: 981
Veröffentlichungsjahr: 2025
Ähnliche
Table of Contents
Cover
Table of Contents
Title Page
Copyright Page
List of Contributors
Preface
1 Nanotechnology in the Food Industry
1.1 Introduction
1.2 Nanotechnology in the Food Industry
1.3 Conclusion
References
2 Trends in Food Packaging and the Scope of Nanotechnology
2.1 Introduction
2.2 Role of Nanotechnology in Food Packaging
2.3 Types of Nanomaterials Deployed in Food Packaging
2.4 Categorization of Food Packaging
2.5 Effects of Food Packaging Materials on the Environment
2.6 Future Scope of Nanotechnology in Food Packaging
2.7 The Commercial Value of Food Packaging in the Market
2.8 Patents Related to Food Packaging
2.9 Conclusion
Acknowledgment
References
3 Polymer‐Based Nanocomposites in Food Packaging
3.1 Introduction
3.2 Types of Polymers
3.3 Types of Fillers
3.4 Polymer Nanocomposites – Preparation Methods
3.5 Mechanism of Reinforcement
3.6 Common Polymer Nanocomposites Used in Food‐Packaging Systems
3.7 Applications in Food Packaging
3.8 Properties of Polymer Nanocomposites
3.9 Environmental Impact
3.10 Conclusion
References
4 Inorganic and Metal Oxide Nanomaterials in Food Packaging
4.1 Introduction
4.2 Types and Functions of Nanomaterials in Food Packaging
4.3 Inorganic and Metal Oxide Nanomaterials Applied in Food Packaging
4.4 Properties of Inorganic and Metal/Metal Oxide Nanoparticles
4.5 Legislation and Regulatory Aspects
4.6 Applications in Food Systems
4.7 Conclusion and Future Trends
References
5 Edible Coatings: Concept, Applications and Toxicological Aspects
5.1 Introduction
5.2 Edible Coating Concept, Nanotechnology, and Raw Materials Applied to These Matrices
5.3 Methods of Coating
5.4 Nanocomposites and Bio‐Based Materials for Edible Coatings
5.5 The Essential Properties of Bio‐Nanocomposite Coatings
5.6 Coatings as Substance Releasers or Carriers in Food Models
5.7 General Safety Aspects Related to the Development of Food Contact Materials
5.8 Toxicological Aspects, Safety, and Components Migration Related to Edible Coatings
5.9 Conclusion and Prospects
Acknowledgment
Conflicts of Interest
References
6 Multilayer Flexible Films for Bio‐Based Food Packaging
6.1 Introduction
6.2 Bio‐Based Materials and Methodologies
6.3 Multilayer Structures
6.4 Food Applications
6.5 Conclusion
Acknowledgments
References
7 Nanoencapsulation and Nanodelivery Through Food Packaging
7.1 Introduction
7.2 Food‐Packaging Applications
7.3 Perishable Food Applications
7.4 Stored Grains
7.5 Health and Environmental Impacts of Nanoencapsulated Materials
7.6 Summary and Prospects
References
8 Active Packaging: Concept, Applications, and Regulatory Aspects
8.1 Introduction
8.2 Types and Mechanisms of Nano Material‐Based Active Packaging
8.3 Nanomaterial‐Based Active Packaging Enhancements in MAP
8.4 Emerging Concepts and Future Trends
8.5 Regulatory Considerations and Safety
8.6 Conclusion
References
9 Intelligent Packaging: Concept, Applications, and Regulatory Aspects
9.1 Introduction
9.2 Concepts of Intelligent Packaging
9.3 Types of Intelligent Packaging
9.4 Nanotechnological Applications in Intelligent Packaging
9.5 Applications of Intelligent Food Packaging for Meat/Fish, Fruits, Vegetables, and Dairy Products
9.6 Regulatory Aspects
9.7 Conclusion and Future Perspective
Acknowledgment
References
10 Biosensors and Nanosensors for Quality Evaluation in Food Packaging
10.1 Introduction
10.2 General Working Principles of Biosensors, Nanosensors and Bio‐Nanosensors
10.3 Applications of Biosensors, Nanosensors, and Bio‐Nanosensors in Food Packaging
10.4 Challenges and Future Trends
10.5 Conclusion
References
11 Biodegradable Food Packaging and Additive Manufacturing Technology
11.1 Introduction
11.2 Emerging Concerns on the Usage of Synthetic Polymers
11.3 Biodegradable Materials Used for Food Packaging
11.4 Advantages and Limitations of Biodegradable Polymer
11.5 Bionanocomposites for Food Packaging
11.6 Biodegradation and Waste Valorization of Eco‐friendly and Sustainable Biopolymers
11.7 Market Trends in Biodegradable Food Packaging
11.8 Emerging Applications of Novel Techniques for the Development of Biodegradable Packaging Materials
11.9 Conclusion and Future Perspective
References
12 Nanoscale Surface Modification by Fatty Acid Grafting Technologies
12.1 Introduction
12.2 Chemical Process
12.3 Upscaling Options and Requirements
12.4 Industrial Fields of Application
12.5 Legal Aspects
12.6 Occupational Safety
12.7 Sustainability Aspects and Future Scenarios
Acknowledgments
References
13 Applications of Nanotechnology in the Packaging of Special/Space Foods
13.1 Introduction
13.2 Criteria for Packaging of Space Foods
13.3 Evolution of Space Foods and Packaging Technologies
13.4 Exploration Agencies and Their Packaging Trends
13.5 Applicability of Nano Packaging to Processed Space Foods
13.6 Emerging/Novel Space Food Packaging Technologies
13.7 Challenges Faced in Space Food Packaging
13.8 Use of Nanotechnology for Quality Detection of Space Foods
13.9 Future Scope of Packaging Materials for Space Foods
13.10 Conclusion and Outlook
References
14 Life Cycle Analysis in Food Packaging
14.1 Introduction
14.2 Sustainable Food Packaging
14.3 Life Cycle Assessment
14.4 LCA of Nanofood Packaging
14.5 Environmental Impacts of Nanofood Packaging Materials
14.6 Major Challenges and Future Perspective
14.7 Conclusion
References
15 Migratory Effects, Safety, and Concerns of Nanofood Packaging
15.1 Introduction
15.2 Nanomaterial Types in Nanofood Packaging
15.3 Migration of Nanomaterials from Packaging
15.4 Factors Affecting the Migration
15.5 Diffusion Models and Their Terminologies
15.6 Migration Modeling
15.7 Modeling Approaches for Different Packaging Materials
15.8 Migration Modeling Software
15.9 Migratory Effects of Nanoparticles on Food
15.10 Migration Tests
15.11 Toxicological Effect of Nanoparticles on Human Health
15.12 Safety Regulation
15.13 Final Remarks
References
16 Global Regulatory Frameworks for Nanomaterials in Food Packaging
16.1 Introduction
16.2 Scope of Nanomaterials in Food Packaging
16.3 Regulations in Different Regions
16.4 Guidelines for the Evaluation of Nano‐Based Agri‐Inputs and Food Products in India
16.5 Global Standards
16.6 Market Trends and Consumer Preference
16.7 Perspectives and Conclusion
References
17 Nanotechnology Solutions in Food Packaging: Present and Future
17.1 Introduction
17.2 Current Status of Food Nanotechnology
17.3 Applications in Food Packaging Industry
17.4 Future Prospective
17.5 Conclusion
References
18 Sustainability and Future of Nanofood Packaging
18.1 An Introduction to Sustainable Packaging
18.2 Potential Future Applications for Smart Packaging with Various Food Products
18.3 The Future of Antimicrobial Packaging Systems
18.4 Nanotechnology in Sustainable Plastics for Food Packaging
18.5 Sustainable Preparation Methods for Nanomaterials
18.6 Future Research Areas Based on Societal Demand and Emerging Approaches
18.7 Nondestructive Quality Checks
18.8 Novel Sustainable Advanced Materials and Their Future Scope
18.9 Conclusion
References
Index
End User License Agreement
List of Tables
Chapter 2
Table 2.1 Patents associated with food packaging materials
Chapter 3
Table 3.1 Mechanical, thermal, and barrier properties of polymer nanocompos...
Chapter 4
Table 4.1 Different nanocomposites incorporated with TiO
2
, along with their...
Table 4.2 Antimicrobial activity of copper nanoparticles toward various mic...
Chapter 6
Table 6.1 Biodegradable multilayers, composition, production methods, and r...
Chapter 7
Table 7.1 Nanoencapsulation‐based packaging materials for perishable food a...
Table 7.2 Effect of encapsulated essential oils on stored grain pests
Chapter 8
Table 8.1 Examples of nanoparticles‐based antimicrobial packaging systems
Table 8.2 Packaging systems with nanoscale oxygen scavenging
Table 8.3 Packaging systems with nanoscale ethylene scavenging
Chapter 9
Table 9.1 Types of intelligent packaging
Table 9.2 Nanotechnological applications in intelligent packaging
Table 9.3 The change of acidity, pH values in the milk, and the color respo...
Chapter 10
Table 10.1 Sensor and biosensors based on metabolites
Table 10.2 Application of bio‐nanosensors in food packaging
Chapter 11
Table 11.1 The degradable property of different biopolymers
Table 11.2 Activity of different compounds in biodegradable packaging films...
Table 11.3 A summary of the intelligent response displayed by various formu...
Chapter 12
Table 12.1 Advantages and challenges of grafting techniques
Table 12.2 STOP protection measures concept
Chapter 13
Table 13.1 Space missions and evolution of space food packaging systems
Chapter 14
Table 14.1 Summary of LCA of different nanomaterials used for food nanopack...
Table 14.2 Environmental impact assessment of nanoparticles used in food pa...
Chapter 15
Table 15.1 Nanomaterials in food packaging and their role in food quality a...
Table 15.2 Permissible limits of various metals into food and food simulant...
Table 15.3 Diffusion coefficient of selected chemical substances
Table 15.4 Summary of the mathematical models reported in the literature in...
Table 15.5 List of food simulants foode
Table 15.6 Conditions of contact when using food simulants
Table 15.7 Standardized testing conditions
Chapter 16
Table 16.1 Nanomaterials and their composites reported for food packaging ap...
Table 16.2 Nanomaterial definition by several countries
Table 16.3 Member countries and the concerned stakeholder involved in framin...
List of Illustrations
Chapter 1
Figure 1.1 Potential applications of nanotechnology in Agro‐Food Sector
Figure 1.2 Dissolution kinetics of control, spray‐dried, and electrosprayed ...
Figure 1.3 Keywords relevant to nanotechnology in the food packaging sector:...
Figure 1.4 Edible coating with resveratrol‐loaded electrospun zein nanofiber...
Figure 1.5 Effect of temperature on foaming and bubble structure of coffee s...
Chapter 2
Figure 2.1 Classification of food packaging
Figure 2.2 Synthetic food packaging materials contain dyes and chemicals tha...
Figure 2.3 Types of nanomaterials deployed in food packaging. (a) Antibacter...
Figure 2.4 Classification of packaging materials into different categories b...
Chapter 3
Figure 3.1 Preparation of nanocomposites with improved barrier and mechanica...
Figure 3.2 Effect of ZnO concentration on oxygen and water vapor permeabilit...
Figure 3.3 Morphology of (a) polyurethane nanocomposite prepared with therma...
Chapter 4
Figure 4.1 A visual illustration depicting various functions of metal oxide ...
Figure 4.2 Mechanism of action of metal and metal oxide nanoparticles on bac...
Chapter 5
Figure 5.1 Synthesis techniques for various nanocarriers and their mechanism...
Figure 5.2 The composition or structure of oil‐in‐water nanoemulsions can be...
Chapter 6
Figure 6.1 Examples of bio‐based materials used in food packaging.
Figure 6.2 Schematic illustration of the multilayer film production: (a) dep...
Figure 6.3 Schematic representation of a multilayer sandwich structure.
Figure 6.4 Color response of the PLA/Nanocellulose Chitosan Mixture (NCM) fi...
Chapter 7
Figure 7.1 Number of publications in the Scopus database with the keywords “...
Chapter 8
Figure 8.1 Active packaging system
Figure 8.2 Experimental setup to assess the impact of a palladium‐based oxyg...
Chapter 9
Figure 9.1 Types of active and smart packaging and key characteristics of pa...
Figure 9.2 Demonstration of intelligent packaging concept and its associatio...
Figure 9.3 Examples of indicators are (a) Vitsab
TM
L5–8 Smart TTI Seafood La...
Figure 9.4 Examples of data carriers are (a) 1‐D barcode, (b) 2‐D barcode, a...
Figure 9.5 (a) The change of TVB‐N level of stored silver carp within 165 ho...
Figure 9.6 RipeSense
®
, an intelligent ripeness indicator label
Chapter 10
Figure 10.1 Schematic representation of bio/nanosensors component
Chapter 11
Figure 11.1 The classification of biopolymers on the basis of their structur...
Figure 11.2 Representative structural formula of cyanophycin.
Figure 11.3 The merits of biopolymers are depicted schematically.
Chapter 12
Figure 12.1 Schematic illustration of the chemical reaction used for the fat...
Figure 12.2 Water vapor transmission rate (WVTR) of fatty acid grafted whey ...
Figure 12.3 Generic application device for fatty acid grafting on an industr...
Figure 12.4 Simplified illustration of a construction showing a top liner, p...
Chapter 13
Figure 13.1 Space food packaging technologies
Chapter 14
Figure 14.1 Type of food nanopackaging, its principle functions, and nanomat...
Figure 14.2 Methodological representation of LCA
Figure 14.3 (a) LCA for nanopackaging of food(b) System boundary for nan...
Chapter 15
Figure 15.1 Diffusion of solvent and additives in food from polymer
Chapter 16
Figure 16.1 Common nanomaterials employed in sustainable food packaging appl...
Figure 16.2 Three primary applications of nanomaterials in food packaging...
Figure 16.3 An illustration showing the involvement of nanotechnology in dev...
Figure 16.4 Application of nanotechnology in the development of active food ...
Chapter 17
Figure 17.1 Conventional functions of food packaging
Figure 17.2 Applications of nanotechnology in food packaging
Chapter 18
Figure 18.1 Flowchart illustrating the importance of food packaging, highlig...
Figure 18.2 Evolution of food packaging: From ancient methods to modern inno...
Figure 18.3 Empowering smartphone users: (a) accessing the intuitive interfa...
Figure 18.4 Combating food spoilage: exploring strategies for antimicrobial ...
Figure 18.5 Diverse antimicrobial options for enhancing food packaging safet...
Figure 18.6 Flowgraph leveraging ultrasound in food science and engineering ...
Guide
Cover Page
Title Page
Copyright Page
List of Contributors
Preface
Table of Contents
Begin Reading
Index
WILEY END USER LICENSE AGREEMENT
Pages
iii
iv
xvii
xviii
xix
xx
xxi
xxiii
1
2
3
4
5
6
7
8
9
10
11
12
13
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195
196
197
198
199
200
201
202
203
204
205
206
207
208
209
211
212
213
214
215
216
217
218
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254
255
256
257
258
259
260
261
262
263
264
265
266
267
268
269
270
271
272
273
274
275
276
277
278
279
281
282
283
284
285
286
287
288
289
290
291
292
293
294
295
296
297
298
299
300
301
302
303
305
306
307
308
309
310
311
312
313
314
315
316
317
318
319
320
321
322
323
325
326
327
328
329
330
331
332
333
334
335
336
337
338
339
340
341
342
343
344
345
346
347
348
349
350
351
352
353
354
355
356
357
358
359
360
361
362
363
364
365
366
367
368
369
370
371
372
373
374
375
376
377
378
379
381
382
383
384
385
386
387
388
389
390
391
392
393
394
395
396
397
398
399
400
401
402
403
404
405
406
407
409
410
411
412
413
414
415
416
417
418
419
420
421
422
423
424
425
426
427
428
429
430
431
432
433
434
435
436
437
438
439
440
441
442
443
444
445
446
447
448
449
450
451
Nanotechnology for Sustainable Food Packaging
Edited by
Dr. C. Anandharamakrishnan
Director, CSIR—National Institute for Interdisciplinary Science and Technology (NIIST)
Ministry of Science and Technology—Government of India, Industrial Estate PO
Thiruvananthapuram 695019
Kerala
India
Dr. Jeyan A. Moses
Assistant Professor, Computational Modeling and Nanoscale Processing Unit, Department of Food Process Engineering
National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM‐T)
Thanjavur 613005
Tamil Nadu
India
Dr. M. Maria Leena
Assitant Professor, Department of Biotechnology
Faculty of Engineering and Technology
SRM Institute of Science and Technology (SRMIST)
Tiruchirappalli 621105
Tamil Nadu
India
This edition first published 2025.© 2025 John Wiley & Sons Ltd
All rights reserved, including rights for text and data mining and training of artificial intelligence technologies or similar technologies. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from this title is available at http://www.wiley.com/go/permissions.
The right of C. Anandharamakrishnan, Jeyan A. Moses, and M. Maria Leena to be identified as the authors of the editorial material in this work has been asserted in accordance with law.
Registered OfficesJohn Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USAJohn Wiley & Sons Ltd, New Era House, 8 Oldlands Way, Bognor Regis, West Sussex, PO22 9NQ, UK
For details of our global editorial offices, customer services, and more information about Wiley products visit us at www.wiley.com.
The manufacturer’s authorized representative according to the EU General Product Safety Regulation is Wiley‐VCH GmbH, Boschstr. 12, 69469 Weinheim, Germany, e‐mail: [email protected].
Wiley also publishes its books in a variety of electronic formats and by print‐on‐demand. Some content that appears in standard print versions of this book may not be available in other formats.
Trademarks: Wiley and the Wiley logo are trademarks or registered trademarks of John Wiley & Sons, Inc. and/or its affiliates in the United States and other countries and may not be used without written permission. All other trademarks are the property of their respective owners. John Wiley & Sons, Inc. is not associated with any product or vendor mentioned in this book.
Limit of Liability/Disclaimer of WarrantyWhile the publisher and authors have used their best efforts in preparing this work, they make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives, written sales materials or promotional statements for this work. This work is sold with the understanding that the publisher is not engaged in rendering professional services. The advice and strategies contained herein may not be suitable for your situation. You should consult with a specialist where appropriate. The fact that an organization, website, or product is referred to in this work as a citation and/or potential source of further information does not mean that the publisher and authors endorse the information or services the organization, website, or product may provide or recommendations it may make. Further, readers should be aware that websites listed in this work may have changed or disappeared between when this work was written and when it is read. Neither the publisher nor authors shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.
Library of Congress Cataloging‐in‐Publication DataNames: Anandharamakrishnan, C., editor. | Moses, Jeyan A., editor. | Leena, Maria, editor.Title: Nanotechnology for sustainable food packaging / edited by C. Anandharamakrishnan, Jeyan A. Moses, Maria Leena.Description: Hoboken, NJ : Wiley, 2025. | Includes index.Identifiers: LCCN 2024039489 (print) | LCCN 2024039490 (ebook) | ISBN 9781119875123 (hardback) | ISBN 9781119875130 (adobe pdf) | ISBN 9781119875147 (epub)Subjects: LCSH: Food–Packaging. | Nanotechnology. | Sustainable development.Classification: LCC TP374 .N39 2025 (print) | LCC TP374 (ebook) | DDC 664/.09–dc23/eng/20241031LC record available at https://lccn.loc.gov/2024039489LC ebook record available at https://lccn.loc.gov/2024039490
Cover design: WileyCover image: © Dimitri Tymchenko/Shutterstock
List of Contributors
C. AnandharamakrishnanCSIR—National Institute for Interdisciplinary Science and Technology (NIIST)Ministry of Science and Technology—Government of India, Industrial Estate POThiruvananthapuram, KeralaIndia
Betty Del Carmen Jarma ArroyoConsumer Science DepartmentUniversidade Federal Rural de PernambucoRecifeBrazil
J. Cyril Robinson AzariahDepartment of NanotechnologyInstitute of Electronics and Communication EngineeringSaveetha School of Engineering, Saveetha Institute of Medical and Technical SciencesSaveetha UniversityChennai, Tamil NaduIndia
Adity BahndralDepartment of Food Technology and Nutrition, School of AgricultureLovely Professional UniversityPhagwara, PunjabIndia
Vimala S.K. BharathiDepartment of Biosystems EngineeringUniversity of ManitobaWinnipeg, ManitobaCanadaPresident’s OfficeUniversity of LethbridgeLethbridge, AlbertaCanada
Kanishka BhuniaAgricultural and Food Engineering DepartmentIndian Institute of Technology KharagpurKharagpur, West BengalIndia
Divyajyoti BiswalDepartment of Chemical EngineeringVisvesvaraya National Institute of Technology (VNIT)Nagpur, MaharashtraIndia
Luana S.C. CarnavalCentre for Sustainable Packaging and Bioproducts (CSPB)School of Food Science and Environmental HealthTechnological University DublinDublinIrelandSustainability and Health Institute (SHI)Technological University DublinDublinIreland
Miguel Angelo CerqueiraInternational Iberian Nanotechnology LaboratoryBragaPortugal
Pintu ChoudharyDepartment of Food TechnologyChaudhary Bansal Lal Government PolytechnicBhiwani, HaryanaIndia
Maria José CostaInternational Iberian Nanotechnology LaboratoryBragaPortugalCentre of Biological EngineeringUniversity of MinhoBragaPortugal
Shweta DeotaleDepartment of Chemical EngineeringVisvesvaraya National Institute of Technology (VNIT)Nagpur, MaharashtraIndia
Lisa‐Marie DietzSustainable Packaging Institute SPI, Albstadt‐Sigmaringen University,SigmaringenGermany
Anns Annie GigiAgro‐Processing and Technology DivisionCSIR‐National Institute for Interdisciplinary Science and TechnologyThiruvananthapuramIndiaAcademy of Scientific and Innovative Research (AcSIR)GhaziabadIndia
HamidDepartment of Food Technology and Nutrition, School of AgricultureLovely Professional UniversityPhagwara, PunjabIndia
Amit K. JaiswalSchool of Food Science and Environmental HealthTechnological University DublinDublinIrelandSustainability and Health Institute (SHI)Technological University DublinDublinIreland
Swarna JaiswalCentre for Sustainable Packaging and Bioproducts (CSPB)School of Food Science and Environmental HealthTechnological University DublinDublinIrelandSustainability and Health Institute (SHI)Technological University DublinDublinIreland
Digvir S. JayasDepartment of Biosystems EngineeringUniversity of ManitobaWinnipeg, ManitobaCanadaPresident’s OfficeUniversity of LethbridgeLethbridge, AlbertaCanada
Vidushi KapoorCSIR—National Institute for Interdisciplinary Science and Technology (NIIST)Ministry of Science and Technology—Government of IndiaIndustrial Estate POThiruvananthapuram, KeralaIndia
Navjot KaurDepartment of Food Technology and Nutrition, School of AgricultureLovely Professional UniversityPhagwara, PunjabIndia
Rahul KumarAgricultural and Food Engineering DepartmentIndian Institute of Technology KharagpurKharagpur, West BengalIndia
L. MahalakshmiCSIR—National Institute for Interdisciplinary Science and Technology (NIIST)Ministry of Science and Technology—Government of IndiaIndustrial Estate POThiruvananthapuram, KeralaIndia
M. Maria LeenaDepartment of BiotechnologyFaculty of Engineering and TechnologySRM Institute of Science and Technology (SRMIST)TiruchirappalliTamil NaduIndia
Sachin A. MandavganeDepartment of Chemical EngineeringVisvesvaraya National Institute of Technology (VNIT)Nagpur, MaharashtraIndia
Enayde de Almeida MeloConsumer Science DepartmentUniversidade Federal Rural de PernambucoRecifeBrazil
Jeyan A. MosesComputational Modeling and Nanoscale Processing UnitDepartment of Food Process EngineeringNational Institute of Food Technology Entrepreneurship and ManagementThanjavur (NIFTEM‐T)ThanjavurTamil NaduIndia
Vanmathi MugasundariComputational Modeling and Nanoscale Processing Unit,Department of Food Process EngineeringNational Institute of Food Technology, Entrepreneurship and Management,Thanjavur (NIFTEM‐T)ThanjavurTamil NaduIndia
Ishita NeogiCSIR—National Institute for Interdisciplinary Science and Technology (NIIST)Ministry of Science and Technology—Government of IndiaIndustrial Estate POThiruvananthapuram, KeralaIndia
Sundus NidaDepartment of Food Technology, Faculty of Engineering and TechnologyJAIN (Deemed‐to‐be University)Ramanagara, KarnatakaIndia
Gopinath PackirisamyCentre for NanotechnologyIndian Institute of TechnologyRoorkee, UttarakhandIndiaDepartment of Biosciences and BioengineeringIndian Institute of TechnologyRoorkee, UttarakhandIndia
Lorenzo PastranaInternational Iberian Nanotechnology LaboratoryBragaPortugal
Kalpani Y. PereraCentre for Sustainable Packaging and Bioproducts (CSPB)School of Food Science and Environmental Health, Faculty of Science,Technological University DublinDublinIrelandSustainability and Health Institute (SHI)Technological University DublinDublinIreland
Prasanth K.S. PillaiDepartment of Food Science and NutritionUniversity of MinnesotaSt. Paul, MNUnited States
K.V. RagavanAgro‐Processing and Technology DivisionCSIR‐National Institute for Interdisciplinary Science and TechnologyThiruvananthapuramIndiaAcademy of Scientific and Innovative Research (AcSIR)GhaziabadIndia
Vijayakumar RajaCSIR—National Institute for Interdisciplinary Science and Technology (NIIST)Ministry of Science and Technology—Government of IndiaIndustrial Estate POThiruvananthapuram, KeralaIndia
Corina L. ReichertSustainable Packaging Institute SPI, Faculty of Life SciencesAlbstadt‐Sigmaringen University,SigmaringenGermany
P. SanthoshkumarComputational Modeling and Nanoscale Processing UnitDepartment of Food Process EngineeringNational Institute of Food Technology, Entrepreneurship and Management—Thanjavur (NIFTEM‐T)Thanjavur, Tamil NaduIndia
Andrelina Maria Pinheiro SantosDepartment of Chemical Engineering, Bioprocess LaboratoryUniversidade Federal de Pernambuco,RecifeBrazil
Markus SchmidSustainable Packaging Institute SPI,Albstadt‐Sigmaringen University,SigmaringenGermany
Rafeeya ShamsDepartment of Food Technology and Nutrition, School of AgricultureLovely Professional UniversityPhagwara, PunjabIndia
Akanksha ShettyDepartment of Food Technology, Faculty of Engineering and TechnologyJAIN (Deemed‐to‐be University)Ramanagara, KarnatakaIndia
Dravin Pratap SinghCentre for NanotechnologyIndian Institute of TechnologyRoorkee, UttarakhandIndia
Ila SinghCentre for NanotechnologyIndian Institute of TechnologyRoorkee, UttarakhandIndia
Singam Suranjoy SinghDepartment of Food ScienceUniversity of GuelphGuelph, OntarioCanada
Victor SouzaInternational Iberian Nanotechnology LaboratoryBragaPortugal
Rishab SubramaniamDepartment of Food Technology, Faculty of Engineering and Technology,JAIN (Deemed‐to‐be University)Ramanagara, KarnatakaIndia
SungeethaDepartment of NanotechnologyInstitute of Electronics and Communication Engineering, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Saveetha UniversityChennai, Tamil NaduIndia
Ashley George ThomasDepartment of Medical Biotechnology and Integrative PhysiologyInstitute of Biotechnology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Saveetha UniversityChennai, Tamil NaduIndia
B.S. UnnikrishnanCentre for NanotechnologyIndian Institute of TechnologyRoorkee, UttarakhandIndia
Devika YadavCSIR—National Institute for Interdisciplinary Science and Technology (NIIST)Ministry of Science and Technology—Government of IndiaThiruvananthapuram, KeralaIndia
Preface
The packaging component holds a prominent space in the food industry. Over the years, several innovations and advances have been made, and recent endeavors focus on developing sustainable packaging solutions. Among the various approaches to achieving this target, copious research focus and commercial interest have been diverted to nanotechnology‐driven concepts, which is the motivation for this book. To achieve this, the book has excellent contributions and expert insights from leading voices in the field, from across different countries.
The introductory chapters present an overview of nanotechnology and its applications in the food industry, the emerging trends in food packaging, and the scope of nanotechnology. This is followed by chapters highlighting different material compositions such as polymer‐based nanocomposites and Inorganic and metal oxide nanomaterials. The next set of chapters present interesting applications such as edible coatings, multilayer flexible films for bio‐based food packaging, nanoencapsulation and nanodelivery through packaging, active packaging, and intelligent packaging. With information on concepts, approaches, and advances, this section is followed by chapters showcasing the integration of quality detection and sensing applications, and emerging application fields such as the significance of additive manufacturing technology and nanoscale surface modification. The last application‐focused chapter is on how nanotechnology is expanding in the packaging space for special/space foods. The concluding chapters explain concepts of life cycle analysis, migratory effects, safety, and concerns of nanofood packaging, global regulatory frameworks for nanomaterials in food packaging, and a strong focus on sustainability and the approaches thereof.
We are confident that this book will be a valuable resource for researchers and industry, who aim to develop sustainable food packaging solutions in the fascinating field of nanotechnology. This will be of significance as the shift to sustainable packaging technologies gains momentum.
2Trends in Food Packaging and the Scope of Nanotechnology
Dravin Pratap Singh1, Ila Singh1, B. S. Unnikrishnan1, and Gopinath Packirisamy1,2
1 Centre for Nanotechnology, Indian Institute of Technology, Roorkee, Uttarakhand, India
2 Department of Biosciences and Bioengineering, Indian Institute of Technology, Roorkee, Uttarakhand, India
2.1 Introduction
Food packaging is the process of enclosing or safeguarding food items for the purposes of transportation, storage, sale, and use. Due to its role in preserving food and preventing contamination, packaging is a crucial component of the food industry. Additionally, it aids in extending the shelf life of food items, improving their accessibility and convenience for consumers (Nile et al., 2020). With the development of new and cutting‐edge materials, technologies, and processes, food packaging has experienced a tremendous transformation over time. These innovations have paved the way for creating more practical and effective packaging options to safeguard food items better, increase their shelf life, and raise their quality. Food packaging has existed since the dawn of time and has changed as new materials and technologies have emerged. Ancient civilizations used a wide range of organic materials for food storage, including gourds, shells, animal hides, intestines, bones, plant leaves, stems, and bark. These components, which were widely accessible, offered a straightforward and efficient method of carrying and storing food (Teixeira‐Costa and Andrade, 2021); for instance, the Egyptians transported and stored food and other goods in amphorae, baskets, and clay jars. In addition to storing and transporting food, the Ancient Greeks and Romans employed clay jars for various purposes. Food was frequently kept in wooden barrels during the Middle Ages or waxed or sealed with clay. The invention of tin cans in the 16th century changed food storage and preservation by keeping food fresher and longer. Due to their capacity to create a safe and airtight seal, glass jars and bottles gained popularity in the 19th century (Twede, 2002). In the early 20th century, the invention of aluminum foil and waxed paper significantly enhanced food packaging by permitting longer‐term preservation by wrapping and sealing from clay jars and baskets to tin cans, glass jars and bottles, aluminum foil, and waxed paper.
The Industrial Revolution brought significant advancements to the food packaging industry, as it led to the mass production of tin cans and glass jars, making packaging more affordable and accessible. The development of paper and cardboard packaging also helped to reduce costs, as they were cheaper and easier to produce (Lamberti and Escher, 2007). The mid‐20th century saw the growth of convenience products and packaging. Prepackaged food products became trendy, as they were convenient and easy to prepare. Plastic packaging became popular as it was more lightweight and cost‐effective than glass and tin cans. The invention of new technologies, such as vacuum sealing, also assisted in extending the shelf‐life of food products and making them easier to store. In the last few decades, there has been a rising trend toward more sustainable packaging solutions in response to increased awareness of environmental issues (Geyer et al., 2017). Several food companies have switched to reusable materials, such as paper and cardboard, as well as bioplastics and biodegradable materials, to lessen their environmental effect. Overall, the trend toward more sustainable and innovative packaging solutions is likely to continue as consumers and businesses become more environmentally conscious (Martins et al., 2019). The food packaging industry is continually evolving and adapting to meet the needs of a growing consumer base (Ravichandran, 2010). Packaging producers are capitalizing on new technologies such as “nanotechnology” and “nanomaterials” to create more efficient, cost‐effective, and sustainable packaging solutions. For example, many companies are investing in “active” packaging, which uses nanomaterials that absorb or release gases and odors to help safeguard the food. Such technology helps reduce food wastage and increases the shelf‐life of food products (Debiagi et al., 2014). Corporations also invest in “smart” packaging, which uses nanosensors and other technologies to detect microbial contamination and spoilage (Drago et al., 2020). A significant influence on the food industry has come from the food packaging sector. Food items benefit from the packaging by having a longer shelf life, which increases their usability and convenience for consumers.
Additionally, it helps to prevent food contamination and reduction in food waste. This is crucial for perishable foods like dairy, meat, and fruit. Presently, nanotechnology has emerged as a promising technology for food packaging; using the nanotechnological approach makes it possible to make convenient, sustainable food packaging with enhanced food safety features. Overall, packaging based on nanotechnology has the potential to be more advantageous than conventional packaging in terms of safety, shelf life, and environmental effects (Li et al., 2020). To ensure the responsible and safe application of nanotechnology in food packaging, additional research is required.
2.2 Role of Nanotechnology in Food Packaging
2.2.1 Classification of Food Packaging
The food packaging materials can be classified as depicted in Figure 2.1. Materials like glass and metals are generally used for juices, beverages, and milk products.
Type I soda‐lime glasses contain elements like silica, borate, and metal oxides, while type II borosilicate glass contains sulfur and metal oxides. Paper‐based packaging materials are generally used for dairy products, oil‐rich food items, and bakery products. To increase the shelf‐life and transportation, food items are stored in synthetic packaging materials. Recently, research has focused on the development of biodegradable natural polymers as food packaging material, which is found to be cost‐effective, biodegradable, eco‐friendly, and edible (Verma et al., 2021).
Figure 2.1 Classification of food packaging
2.2.2 Effect of Food Packaging on the Shelf‐Life of Food
Food packaging is an essential part of the food industry, used to maintain the quality and safety of food products during transportation, storage, and delivery. Proper packaging can help prevent deterioration, preserve flavor and texture, ensure food safety, and prevent contamination from external sources. However, the efficacy of food packaging is dependent on several factors, including the type of packaging material, the packaging size, and the storage conditions (Hemalatha et al., 2017). The use of cutting‐edge materials and technology for food packaging has gained popularity in recent years to extend the shelf life of food products. One of these is using nanotechnology‐based packaging, which can offer better barrier qualities, antimicrobial activity, and intelligent packaging. Increased food safety, decreased food waste, and greater sustainability are possible advantages of these cutting‐edge packaging materials and technologies (Primožič et al., 2021). Various elements, such as microbial growth, oxidation, moisture content, and physical damage, impact the shelf‐life of food products. Food items can become spoiled and contaminated due to microbial development (including bacteria, yeasts, molds, and viruses), while oxidation can impact its color, flavor, and nutritional value. The presence of moisture can influence the growth of microorganisms and the rate of chemical reactions, whilst physical harm can cause bruising or other types of damage that increase the risk of spoiling (Siegrist et al., 2007
