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Advances in Processing Technologies for Bio-based Nanosystems in Food




ISBN 9781138037304
Published August 9, 2019 by CRC Press
396 Pages 52 B/W Illustrations

 
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Book Description

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems.

Features:

  • Presents the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry
  • Discusses innovative approaches and processing technologies
  • Shows how nanotechnology can be used to produce safer, nutritious, healthier, sustainable and environmental-friendly food products
  • Covers the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures

Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up. Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods, and serves as an ideal reference for scientists, regulators, industrialists, and consumers that conduct

research and development in the food processing industry.

Table of Contents

Section I Overview

Chapter 1 Nanotechnology in Food: Introduction, Context, and Concepts

Óscar L. Ramos, José A. Teixeira, and António A. Vicente

Section II Production and Characterization

of Bio-nanosystems Focusing

Emerging Processing Technologies

Chapter 2 Nanohydrogels Production

Ricardo N. Pereira and Óscar L. Ramos

Chapter 3 Nanoparticles Production Methods

Adriana Lima, Francisco Silva, Bruno Sarmento, and José C.

Andrade

Chapter 4 Lipid-Based Nanosystems Production

Peter X. Chen and Michael A. Rogers

Chapter 5 Nanolaminated Systems Production by Layer-by-Layer

Technique

Ana C. Pinheiro, Ana I. Bourbon, Joana T. Martins, Philippe E.

Ramos, António A. Vicente, and Maria G. Carneiro-da-Cunha

Chapter 6 Bio-nanosystems Resorting to Electrohydrodynamic

Processing

Sergio Torres-Giner, Beatriz Melendez-Rodriguez, Adriane

Cherpinski, and Jose M. Lagaron

Chapter 7 Characterization of Bio-nanosystems

Cláudia Sousa and Dmitri Y. Petrovykh

Section III Evaluation of Bio-nanosystems

Behavior Containing Bioactive

Compounds

Chapter 8 Delivery Systems: Improving Food Quality, Safety and

Potential Health Benefits

Edgar Acosta and Mehdi Nouraei

Chapter 9 Uptake and Digestion

Amelia Torcello-Gómez and Alan R. Mackie

Chapter 10 Mechanism of Action and Toxicological Profile of Essential

Oils in Foodstuff

Raquel Vieira, Ana C. Fortuna, Amélia M. Silva, Selma B.

Souto, and Eliana B. Souto

Section IV Applications in Food Industries

Chapter 11 Nanotechnology as a Way for Bio-based and Biodegradable

Food Packaging with Enhanced Properties

Miguel A. Cerqueira, Pablo Fuciños, and Lorenzo M. Pastrana

Chapter 12 Nanotechnology in Food Processing

S. García-Pinilla, J.C. Villalobos-Espinosa, M. Cornejo-Mazón,

and G.F. Gutiérrez-López

Chapter 13 Nanotechnology in Food Preservation

Adriano Brandelli, Cristian M.B. Pinilla, and Nathalie A. Lopes

Chapter 14 Advanced Methods for the Detection of Micro- and

Nanosystems in Food

Rosa Busquets

Section V Future Perspectives

Chapter 15 New Research Trends and Future Perspective in Bio-based

Nanosystems Produced by Electrohydrodynamic Processing for

Applications in the Food Industry

María A. Busolo and Cristina P. López

...
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Editor(s)

Biography

Óscar Leandro da Silva Ramos earned a BSc in Microbiology from the Portuguese Catholic University, Porto, Portugal, and a PhD in Technological and Engineering Sciences with a specialization in Biochemical Engineering from the New University of Lisbon, Lisboa, Portugal. He is now a postdoctoral researcher at the Centre for Biological Engineering (CEB) of Minho University, Braga, Portugal, and at the Department of Chemical Engineering, University of Porto, Porto, Portugal. He has authored or coauthored more than 20 papers in peer-reviewed journals in the field of food science and technology and 6 chapters in edited books. He also has participated in more than 30 international conferences and workshops worldwide and done more than 40 oral and poster presentations.
Ricardo Nuno Correia Pereira graduated in 2003 with a degree in Food Engineering from the Portuguese Catholic University in Porto, Portugal, and earned his PhD in Chemical and Biological Engineering in 2011 at the University of Minho in Braga, Portugal. During his career as a young researcher, he has participated in several research projects, both nationally and internationally, in the food industry. He has worked as a consultant (professionally and educationally) for a number of private and public sector clients related to food technology. Before earning his PhD, he earned an MSc in Biotechnology–Bioprocess Engineering in 2007 from the University of Minho in Braga, Portugal.
Miguel Ângelo Parente Ribeiro Cerqueira graduated with a degree in Chemical and Biological Engineering from the University of Minho (UM), where he earned two scholar merit awards (2002 and 2003) and a scholarship merit award (2005) during graduation. He earned his PhD in December 2010 and received an award for the best PhD thesis in 2011 from the School of Engineering of UM. Since April 2011, he has been a postdoctoral researcher at UM. To date, he has published more than 45 papers in peer reviewed journals, 1 patent, 5 papers in nonpeer-reviewed journals, 12 book chapters, 12 extended abstracts in international conferences, 52 abstracts in international conferences, and 18 abstracts in national conferences.
José A. Teixeira, PhD, is a professor and currently the head of the Biological Engineering Department (DEB) of the Engineering School of Minho University. The biological engineering department is responsible for scientific research and teaching in the areas of biological and chemical engineering. The DEB carries out research in food safety and processing, environmental biotechnology and sustainable development, industrial biotechnology and chemistry, and health biotechnology. Professor Teixeira focused his research activities on two main topics—fermentation technology (multiphase bioreactors, in particular) and food technology. A more recent area of interest is food nanotechnology as well as the production of bioactive compounds for food and medical application.
António A. Vicente, PhD, graduated with a degree in Food Engineering in 1994 from the Portuguese Catholic University, in Porto, Portugal, and completed his PhD in Chemical and Biological Engineering in 1998 from the University of Minho, in Braga, Portugal. He received his Habilitation in 2010 from the University of Minho. From early in his career, he has kept a close contact with the food industry, and he is involved in several research projects, both national and international, together with industrial partners either as a participant or as a project leader. His main research interests are food processing by ohmic heating/moderate electric fields (namely, the study of the effects of electric currents on biomolecules and cells) and fermentation technology (including design and operation of bioreactors).

Reviews

"Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved novel systems that can produce safer, nutritious, healthier, sustainable and environmental-friendly food products. These book overviews the most recent advances made in the field of nanoscience and nanotechnology that are significantly influencing the food industry. The book provides a multidisciplinary  review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructure systems.

 

The main features include the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry, innovative approaches and processing technologies, use of nanotechnology to produce safer, nutritious, healthier, sustainable and environmental-friendly food products.

 

Selected examples of nanotechnology applications in food industry are shown, focussing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up. Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods and serves as an ideal reference for scientists, regulators, industrialists and consumers that conduct research and development in the food processing industry.

 

The 15 chapters aim to contribute to advance knowledge on topics of food nanoscience and nanotechnology. The first chapter presents an overview to the major application of nanotechnology in different food sectors and the different related terminologies. The next four chapters discuss the main nanostructured systems made from bio-based materials, techniques for their production (with particular focus on  innovations like nano encapsulation, nanoprecipitation and lipid based nanosytems) with examples of bioactive compounds that can be entrapped into, for food applications, Chapter 6 is focused on bio-nanosystems developed through electrohydrodynamic techniques, whereas Chapter 7 is devoted to comprehensively review specific techniques employed in the characterization of bio-nanosystems including the most frequently used, and the most recent and innovative once. The book continues with three chapters dedicated to evaluate the behavior of bio-nanosystems containing bioactive compounds, which include their functionality as delivery systems, their uptake and digestion through in vitro and in vivo experiments and toxicological studies. Three chapters selecting examples of nanotechnology applications in food industry are shown, focussing on advanced aspects of food packaging, processing and preservation. Finally, two chapters are included one addressing the advanced methods for detection and quantification of nanosystems in food and the other overviewing the future trends and perspectives.

 

In this book, international experts are in charge of each chapter and critical reviews of each topic are presented together with the most recent research results. It is expected that this book will provide a source of much needed and up-to-date information on the use of emergent technologies in bio- based nanosystems for foods, idea for scientists, regulators, industrialists and consumers that aim at doing research and development in the food processing industry."

 

-- G.P. JEYANTHI

The Indian Journal of Nutrition and Dietetics, Vol.57 (3), July - September 2020