Nanotechnology in Intelligent Food Packaging E-Book
173,99 €
Mehr erfahren.
- Herausgeber: John Wiley & Sons
- Kategorie: Wissenschaft und neue Technologien
- Sprache: Englisch
NANOTECHNOLOGY IN INTELLIGENT FOOD PACKAGING This book is a state-of-the-art exposition of nanotechnology and food packaging which is undergoing rapid advancement. 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. 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.
Sie lesen das E-Book in den Legimi-Apps auf:
Seitenzahl: 678
Veröffentlichungsjahr: 2022
Ähnliche
Table of Contents
Cover
Title Page
Copyright
Preface
1 Nanocomposite and Food Packaging
1.1 Introduction
1.2 Nanocomposites Based on Biopolymers
1.3 Starch Nanocrystals
1.4 Nanocomposites Based on Protein
1.5 Food Packaging Matrix with Nano Reinforcements
1.6 Antimicrobial Nanocomposite Based on Zinc Oxide
1.7 Aspects of Food Packaging
1.8 Conclusion
References
2 Polymer-Based Nanostructures in Nanopackaging
2.1 Introduction
2.2 Properties of Nanomaterials
2.3 Classification of Nanomaterials
2.4 Synthesis of Nanomaterials
2.5 Polymer-Based Nanostructures
2.6 Polymer Nanocomposites
2.7 Methods of Synthesis
2.8 Characterization of Polymeric Nanomaterials
2.9 Applications of Polymeric Nanomaterials
2.10 Conclusion
Acknowledgements
References
3 Role of Green Nanocomposites in Smart/Active Food Packaging
3.1 Introduction
3.2 Bionanocomposite/Green Nanocomposites
3.3 Biopolymers
3.4 Nanofillers
3.5 Types of Green Nanocomposites
3.6 Green Nanocomposite Preparation Methods
3.7 Green Nanocomposites for Applications of Food Packaging
3.8 Conclusion
References
4 Polymer Nanocomposites as Engineered Food Packaging Materials
4.1 Introduction
4.2 Synthetic Polymer Nanocomposites as Engineered Food Packaging Materials
4.3 Natural Polymer Nanocomposites as Engineered Food Packaging Materials
4.4 Conclusions
References
5 Novel Nanostructured Inclusions in Biopolymers to Form Advanced Materials for Packaging in the Food Industry
5.1 Introduction
5.2 Biopolymers and Biodegradability
5.3 Improvement of Biopolymers Using Nanostructured Materials
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
6.1 Introduction
6.2 Natural Antimicrobials Used in Packaging of Food Products
6.3 Types of Various Biopolymers with Antimicrobial Activities
6.4 Recent Patents in the Field of Nanocomposite Food Packaging Applications
6.5 Types of Structures
6.6 Conclusion and Future Prospective
References
7 Nanotechnology in Food Packaging and Its Regulatory Aspects
7.1 Introduction
7.2 Properties of Nanomaterials
7.3 Nanomaterials for Food Packaging
7.4 Drawbacks of Existing Packaging Materials
7.5 Proactive Packaging
7.6 Mechanism of Packaging
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
8.1 Introduction
8.2 Nanomaterials for Encapsulation of Probiotics
8.3 Packaging Material for Nanoencapsulated Probiotics
8.4 Techniques Employed for Nanoencapsulation of Probiotics
8.5 Recent Advances in Nanoencapsulation of Probiotics
8.6 Advantage and Disadvantage of Nanoencapsulation of Probiotics
8.7 Conclusion
References
9 Incorporation of Nanocarriers as Antimicrobial Agents in Food Packaging
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
9.4 Lipid-Based Nanocarriers
9.5 Nature-Inspired Nanocarriers
9.6 Equipment-Based Synthesis of Nanocarriers
9.7 Nanostructured Materials
9.8 Conclusions
References
10 Toxicological Effects of Nanomaterials Used in Food Packaging
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
10.9 Challenge and Future Prospect
10.10 Conclusion
References
11 Recent Advances in Micro- and Nanoencapsulation of Bioactive Compounds and Their Food Applications
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
11.6 Conclusion
References
12 Applications of Nanosensors as Pathogen Detectors in Packaged Food
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
13.1 Introduction
13.2 Types of Packaging
13.3 Types of Nanomaterial and Their Advantages in Food Packaging
13.4 Advantages of Nanopackaging
13.5 Conclusion and Future Aspect
References
14 Food Science Nanotechnologies: Implementations, Recent Developments, and Prospects
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
15.1 Introduction
15.2 Advantages and Limitations of Edible Films
15.3 Consumer Acceptance
15.4 Functions and Property of Film Forming Substances
15.5 Film Forming Process
15.6 Film/Coat Formulation and Various Components Used in Coating
15.7 Applications of Edible Film/Coating
15.8 Use of Nanoparticles as Biopolymer and Nanolaminates
15.9 Conclusion
References
16 Future of Food Packaging: Intelligent Packaging
16.1 Introduction
16.2 Tools of Intelligent Packaging
16.3 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
End User License Agreement
List of Illustrations
Chapter 1
Figure 1.1 The structure of chitosan and chitin.
Figure 1.2 The synthesis of polylactic acid.
Figure 1.3 The chemical structure of amylopectin and amylose.
Figure 1.4 The permeation of gas/vapor mechanism across the packaging film.
Figure 1.5 The application of bioplastics in the global market.
Chapter 2
Figure 2.1 Classification of nanomaterials.
Figure 2.2 Methods for nanomaterial synthesis.
Figure 2.3 Techniques used to characterize polymer-based nanomaterials.
Chapter 3
Figure 3.1 Innovative food packaging applications and its functions.
Figure 3.2 Conceptual repetition of active packaging system.
Figure 3.3 Conceptual framework of intelligent packaging systems.
Chapter 4
Figure 4.1 The properties of food packaging materials.
Figure 4.2 (a) Total publications and (b) sum of times cited per year on polymer...
Figure 4.3 Classification of polymer nanocomposites according to their resources...
Figure 4.4 Oxygen permeability of PLA films coated by ink formulations: (a) clay...
Figure 4.5 (a) Oxygen permeability and (b) elongation at break (black) and tensi...
Chapter 5
Figure 5.1 Fate of all plastic produced between 1950 to 2015. A total of 8300 mi...
Figure 5.2 (a) Pathways of degradation of polymers into its organic monomers or ...
Figure 5.3 (a) Desirable properties of eco-friendly food packaging materials. (b...
Figure 5.4 Fabrication of carbon nanomaterial based packaging material. (a) The ...
Figure 5.5 General preparation of AgNPs composite material. The AgNPs are made f...
Figure 5.6 (a) Fabrication of Silver coordination polymer incorporated soya bean...
Chapter 6
Figure 6.1 Stimuli-responsive hydrogels.
Figure 6.2 Various steps for the formulation of hydrogels.
Chapter 7
Figure 7.1 Nanomaterials used for packaging of food.
Figure 7.2 Roles of nanomaterials in the food industry.
Figure 7.3 Various types of food packaging.
Figure 7.4 Functions of packaging materials.
Figure 7.5 Various types and components of packaging materials.
Figure 7.6 Comparative view of active and intelligent packaging systems.
Chapter 8
Figure 8.1 Enhancement of viability of probiotic microorganism by nanoencapsulat...
Figure 8.2 Nanomaterials for encapsulation of probiotics.
Figure 8.3 Packaging material for nanoencapsulated probiotics.
Figure 8.4 Application of nanoencapsulation in the field of probiotics.
Chapter 9
Scheme 9.1 Represents the nanocarriers as antimicrobial agents for food packagin...
Figure 9.1 Classification of biopolymers based on the natural and synthetic mode...
Figure 9.2 The inclusion complex formation of amylose.
Figure 9.3 The electrospinning technique used for the nanocarriers-matrix synthe...
Figure 9.4 The sonication technique of nanocarriers and matrix synthesis.
Chapter 10
Figure 10.1 Key purpose of food packaging materials.
Figure 10.2 Exposure routes of NPs.
Figure 10.3 Potential routes of exposure of nano-enabled food packaging material...
Chapter 11
Figure 11.1 The interesting aspect of nanoencapsulation to improve their applica...
Figure 11.2 The difference between microencapsulation and nanoencapsulation.
Chapter 12
Figure 12.1 Various packaging materials. (a) Glass. (b) Metal. (c) Plastic [18] ...
Figure 12.2 Packaged food related pathogens [25, 30, 36, 37].
Figure 12.3 Conventional methods used in detecting foodborne pathogens [39, 43, ...
Figure 12.4 The application of gold nanoparticles in pathogen recognition [56, 6...
Figure 12.5 An illustration of pathogenic bacteria identification using immuno-m...
Chapter 13
Figure 13.1 Application of NPs in food packaging.
Figure 13.2 Nanomaterial used in food packaging and their properties.
Chapter 14
Figure 14.1 Nanoparticles of different sizes used in food science nanotechnologi...
Figure 14.2 Nanotechnology in food science and technology.
Chapter 15
Figure 15.1 Sources of edible films and coating residues [21].
Chapter 16
Figure 16.1 Functions of packaging [25].
Figure 16.2 Intelligent system components [28].
Figure 16.3 Intelligent jar of spaghetti sauce [46].
Figure 16.4 Radio frequency identification system elements [26].
Figure 16.5 The working principles of an RFID system [26].
Figure 16.6 Schematic representation of the RFID System [27].
Figure 16.7 Some common types of barcodes used in the intelligent food packaging...
Figure 16.8 Intelligent microwave oven system [2].
Figure 16.9 Traceability system in food supply chain [49].
Figure 16.10 Application matrix of nanotechnology in food science and technology...
List of Tables
Chapter 1
Table 1.1 Dependence of structural properties on factors—temperature and acid tr...
Chapter 2
Table 2.1 Different types of carbon-based nanomaterials.
Table 2.2 Nanomaterials derived from natural polymers.
Table 2.3 Nanomaterials derived from synthetic polymers.
Chapter 3
Table 3.1 Examples of antimicrobial packaging of green nanocomposites.
Table 3.2 Examples of antioxidant packaging of green nanocomposites.
Table 3.3 Examples of green nanocomposites as freshness indicators.
Chapter 5
Table 5.1 Summary of different nanostructured inclusions in the biopolymer matri...
Chapter 6
Table 6.1 Potential antimicrobials for the food packaging.
Chapter 8
Table 8.1 Nanomaterials that can be utilized for the nanoencapsulation of variou...
Table 8.2 Techniques employed for the nanoencapsulation of probiotics.
Table 8.3 Advantages and disadvantages of nanoencapsulation formulations [65].
Chapter 10
Table 10.1 Nano-packaging material available in current market.
Table 10.2 Migration studies of NPs from food contact material in different cond...
Table 10.3 Research highlights of toxicity studes of various NPs used in food pa...
Chapter 11
Table 11.1 Commonly used materials for encapsulation of food applications [7, 9,...
Table 11.2 Some methods widely used for encapsulating food bioactive.
Table 11.3 Nanoencapsulated bioactive ingredients for food products.
Chapter 12
Table 12.1 Packaging materials and their properties.
Chapter 13
Table 13.1 Nanotechnology in packaging for food preservation.
Chapter 16
Table 16.1 Food quality and safety indicators used in intelligent packaging [26]...
Table 16.2 Radio frequency of a RFID system [30].
Table 16.3 Comparison between RFID and barcodes [30].
Guide
Cover
Table of Contents
Title Page
Copyright
Preface
Begin Reading
Index
End User License Agreement
Pages
v
ii
iii
iv
xvii
xviii
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
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
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
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
110
111
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154
155
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
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
210
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
236
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
280
281
282
283
284
285
286
287
288
289
291
292
293
294
295
296
297
298
299
300
301
302
303
304
305
306
307
308
309
310
311
312
313
314
315
316
317
318
319
320
321
322
323
324
325
326
327
328
329
330
331
332
333
334
335
336
337
338
339
340
341
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
380
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
408
409
410
411
412
413
414
415
416
417
419
420
421
422
423
424
425
426
Scrivener Publishing
100 Cummings Center, Suite 541J
Beverly, MA 01915-6106
Publishers at Scrivener
Martin Scrivener ([email protected])
Phillip Carmical ([email protected])
Nanotechnology in Intelligent Food Packaging
Edited by
Annu
Department of Applied Sciences, Galgotias College of Engineering and Technology, Greater Noida, Uttar Pradesh, India
Tanima Bhattacharya
College of Chemistry and Chemical Engineering, Hubei University, China
and
Shakeel Ahmed
Department of Chemistry, Government Degree College Mendhar, Mendhar, India
This edition first published 2022 by John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USA and Scrivener Publishing LLC, 100 Cummings Center, Suite 541J, Beverly, MA 01915, USA
© 2022 Scrivener Publishing LLC
For more information about Scrivener publications please visit www.scrivenerpublishing.com.
All rights reserved. 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.
Wiley Global Headquarters
111 River Street, Hoboken, NJ 07030, USA
For details of our global editorial offices, customer services, and more information about Wiley products visit us at www.wiley.com.
Limit of Liability/Disclaimer of Warranty
While 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. 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. 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. 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. 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.
Library of Congress Cataloging-in-Publication Data
ISBN 978-1-119-81895-3
Cover image: Pixabay.Com
Cover design by Russell Richardson
Set in size of 11pt and Minion Pro by Manila Typesetting Company, Makati, Philippines
Printed in the USA
10 9 8 7 6 5 4 3 2 1
Preface
Nanotechnology is well accomplished with its vast application in various fields of science and technology. Over the past few years, one of the facile applications of nanotechnology has been in food packaging. Different biopolymeric nanocomposite materials have been developed, which are especially designed for food packaging. Such materials mainly possess significant barrier properties for gas exchange, in addition to an enhanced antimicrobial efficacy against various microbes or bacteria that degrade food ingredients. Besides which, there are different methods of nanoencapsulation that also increase the shelf life of food packaging material.
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 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.
We hope this book will be a useful reference for academicians, scientists, researchers, chemists, biologists, polymer technologists, food packaging industrialists, biotechnologists, health experts, quality/food safety officials, and policymakers. It will also be helpful to undergraduate and 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 editor and contributors of this book are experts in their research domain and are researchers and scientists of academia and industry.
We are very thankful to the contributing authors for their enthusiastic efforts toward completing this book. We also greatly appreciate the whole team at Wiley-Scrivener for their help with the book.
Annu, Tanima Bhattacharya and Shakeel AhmedMay 2022
