1st Edition
Nanotechnology Applications in the Food Industry
Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the Food Industry is a comprehensive reference book containing exhaustive information on nanotechnology and the scope of its applications in the food industry. The book has five sections delving on all aspects of nanotechnology and its key role in food industry in the present scenario. Part I on Introduction to Nanotechnology in Food Sector covers the technological basis for its application in food industry and in agriculture. The use of nanosized foods and nanomaterials in food, the safety issues pertaining to its applications in foods and on market analysis and consumer perception of food nanotechnology has been discussed in the section. Part II on Nanotechnology in Food Packaging reviews the use of nanopolymers, nanocomposites and nanostructured coatings in food packaging. Part III on Nanosensors for Safe and Quality Foods provides an overview on nanotechnology in the development of biosensors for pathogen and food contaminant detections, and in sampling and food quality management. Part IV on Nanotechnology for Nutrient Delivery in Foods deals with the use of nanotechnology in foods for controlled and effective release of nutrients. Part V on Safety Assessment for Use of Nanomaterials in Food and Food Production deliberates on the benefits and risks associated with the extensive and long term applications of nanotechnology in food sector.
Part I Introduction to Nanotechnology in the Food Sector
Chapter 1
Development of Bio-Based Nanostructured Systems by Electrohydrodynamic Processes
[Maria Jose Costa, Philippe Emmanuel Ramos, Pablo Fuciños, José António Teixeira,
Lorenzo Miguel Pastrana, and Miguel Ângelo Cerqueira]
Chapter 2
Carbon Nanomaterial-Based Fertilizers Can Improve Plant Growth
[Guixue Song, Madelyn Pandorf, Paul Westerhoff, and Yun Ma]
Chapter 3
Nanomaterials in Food Applications
[Ahmed S. Khan]
Chapter 4
Market Potential of Food Nanotechnology Innovations
[Rajesh P. Shastry and V Ravishankar Rai]
Part II Nanotechnology in Food Packaging
Chapter 5
Nanomaterials Applicable in Food Protection
[Josef Jampílek and Katarína Kráľová]
Chapter 6
Use of Nanopolymers, Nanocomposites, and Nanostructured Coatings in Food Packaging
[Semih Ötleş and Buket Yalçın Şahyar]
Chapter 7
Starch Nanocomposite Films for Food Packaging
[Oswaldo Ochoa Yepes, Lucas Guz, Santiago Estevez Areco, Roberto Candal,
Silvia Goyanes, and Lucía Famá]
Chapter 8
Electrospun Nanofibers: Development and Potential in Food Packaging Applications
[Carlos A. Fuenmayor and Paula J. P. Espitia]
Part III Nanosensors for Safe and Quality Foods
Chapter 9
Nanosensors in the Food Industry
[Fabrizio Sarghini and Francesco Marra]
Chapter 10
Applications of Aptamers to Nanobiosensors and Smart Packaging
[Luis Eduardo Suárez-Nájera, Stefany Cárdenas-Pérez, José Jorge Chanona-Pérez,
Arturo Manzo-Robledo, Jaime Vargas-Cruz, Mayra Luna-Trujillo,
Miriam Rodríguez-Esquivel, and Mauricio Salcedo-Vargas]
Part IV Nanotechnology for Nutrient Delivery in Foods
Chapter 11
Nanoemulsions Produced by Low-Energy Methods: Fundamentals and Food Applications
[Samantha C. Pinho, Cynthia de Carli, and Marilia Moraes-Lovison]
Chapter 12
Application of Nanotechnology in the Safe Delivery of Bioactive Compounds
[Behrouz Ghorani, Sara Naji-Tabasi, Aram Bostan, and Bahareh Emadzadeh]
Chapter 13
Electrospinning of Edible, Food-Based Polymers
[Serife Akkurt, Lin Shu Liu, and Peggy Tomasula]
Chapter 14
Role of Polymeric Nanoparticles in Nutraceutical Delivery
[Rubiana Mara Mainardes and Najeh Maissar Khalil]
Chapter 15
Nanoemulsions and Nanodispersions: A Fundamental View of Their Preparation,
Characterization, Stability Evaluation, and Application
[Tai Boon Tan and Chin Ping Tan]
Chapter 16
Lipid Nanocarriers for Phytochemical Delivery in Foods
[Bojana D. Balanč, Kata T. Trifković, Radoslava N. Pravilović, Verica B. Đorđević,
Steva M. Lević, Branko M. Bugarski, and Viktor A. Nedović]
Chapter 17
Role of Bioactive Compounds to Improve Nanomechanical Properties and Functionality
of Polymeric Vehicles
[Alonso Villafán-Rangel, Juan Eduardo René Cortés-Millán, Miriam Madrid-Mendoza,
Israel Arzate-Vázquez, Monserrat Escamilla-García, Ollin Celeste Martínez-Ramírez,
and Angélica Gabriel Mendoza-Madrigal]
Chapter 18
Microscopy Techniques for Structural Characterization, Evaluation of Nanomechanical
Properties, and Biosensing of Food Systems
[Luis Eduardo Suárez-Nájera, Stefany Cárdenas-Pérez, Juan Vicente Méndez-Méndez,
José Jorge Chanona-Pérez, Alejandra Valdivia-Flores, Georgina Calderón-Domínguez,
and Rubén López-Santiago]
Chapter 19
Chitosan Micro- and Nanoparticles for Vitamin Encapsulation
[Patricia Rosales-Martínez, Maribel Cornejo-Mazón, Izlia J. Arroyo-Maya,
and Humberto Hernández-Sánchez]
Chapter 20
Nanoparticle Nutrient Carriers
[Nily Dan]
Chapter 21
Electrospinning and Electrospraying Technologies and Their Potential Applications
in the Food Industry
[Alex López-Córdoba, Clara Duca, Jonathan Cimadoro, and Silvia Goyanes]
Part V Safety Assessment for Use of Nanomaterials in Food and Food Production
Chapter 22
Advanced Approaches for Efficacy Evaluation and Risk Assessment of Nanomaterials in Food
[Marco Roman, Catia Contado, Christian Micheletti, Iolanda Olivato, Erik Tedesco,
and Federico Benetti]
Chapter 23
Effect of Nanoparticles on Gastrointestinal Tract
[Jamuna A. Bai and V Ravishankar Rai]
Chapter 24
Regulatory Framework for Food Nanotechnology
[Kangkana Banerjee and V Ravishankar Rai]
Biography
V Ravishankar Rai earned his MSc and PhD from the University of Mysore, India. Currently, Dr. Rai is working as a Professor in the Department of Studies in Microbiology, University of Mysore, India. He was awarded a fellowship from the UNESCO Biotechnology Action Council, Paris (1996), the Indo-Israel Cultural Exchange Fellowship (1998), the Biotechnology Overseas Fellowship, Government of India (2008), and the Indo-Hungarian Exchange Fellowship (2011) Indian National Academy Fellowship (2015) and Cardiff Incoming Visiting Fellowship (2017). Presently, he is the coordinator for the Department of Science and Technology, Promotion of University Research and Scientific Excellence and University Grants Commission innovative programs.
Jamuna A. Bai has completed her MSc and PhD in Microbiology from University of Mysore, India. She is working as a Researcher in UGC sponsored University with Potential Excellence Project, University of Mysore, India. She has previously worked as ICMR Senior Research Fellow and carried a research work on food safety, role of quorum sensing and biofilms in food-related bacteria and developing quorum-sensing inhibitors. Her research interests also include antimicrobial application of functionalized nanomaterials against food-borne pathogens.
