Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries.
Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods.
- Provides a general overview of nanotechnology in the food industry
- Discusses the current status of the production and use of nanomaterials as food additives
- Covers the technological developments in the areas of flavor, color and sensory characteristics of food and food additives
- Reviews nanosupplements and how they provide improvements in nutritional functionality
- Explains the antibacterial properties of nanoparticles for food applications
This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development.
Gustavo Molinais associate professor at the UFVJM (Diamantina—Brazil) in Food Engineering and head of the Laboratory of Food Biotechnology and conducts scientific and technical research. His research interests are focused on industrial biotechnology.
Dr. Inamuddin is currently working as assistant professor in the chemistry department of Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent faculty member (assistant professor) at the Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, and electrochemistry and, more specifically, renewable energy and environment.
Prof. Abdullah M. Asiri is professor of organic photochemistry and has been the head of the chemistry department at King Abdulaziz University since October 2009, as well as the director of the Center of Excellence for Advanced Materials Research (CEAMR) since 2010. His research interest covers color chemistry, synthesis of novel photochromic and thermochromic systems, synthesis of novel coloring matters and dyeing of textiles, materials chemistry, nanochemistry and nanotechnology, polymers, and plastics.
Franciele Maria Pelissarigraduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.
Chapter 1. General Overview and Future Trends of Nanotechnology in the Food Industry
Lucca Centa Malucelli and Washington Luiz Esteves Magalhães
Chapter 2. Agrifood Sector, Biological Systems, and Nanomaterials
Paolo Di Sia
3. Industrial Development and Major Companies in the Food and Beverage Sector: From Research to the Industry
Chapter 4. Engineered Nanostructures for Enrichment and Fortification of Foods
Arlete M. Marques, Maria A. Azevedo, José A. Teixeira, Lorenzo M. Pastrana, Catarina Gonçalves, and Miguel A. Cerqueira
Chapter 5. Nanosupplements: Improvements in Nutritional Functionality of Food Products
Osvaldo E. Sponton, Adrián A. Perez, Marcelo Grabois, and Liliana G. Santiago
Chapter 6. Production and Application of Antimicrobial Nanoparticles in the Food Industry
Spiros Paramithiotis and Eleftherios H. Drosinos
Chapter 7. Nanoencapsulation and Nanoemulsions: Preparation and Applications in the Food Industry
Tatiana Porto Santos, Paula Kiyomi Okuro, Ana Carla Kawazoe Sato, and Rosiane Lopes Cunha
Chapter 8. Applications of Nanomaterials in the Meat and Seafood Processing Industry
M.P. Montero, M.E. López-Caballero, A. Alemán, J. Gómez-Estaca, Ó. Martínez-Álvarez, and M.C. Gómez-Guillén
Chapter 9. Nanotechnology Applied to Cereal Grains and Cereal-Based Products and Its Food Safety
Mariana Pereira Silveira, Nathália de Andrade Neves, João Vinícios Wirbitzki da Silveira, and Marcio Schmiele
Chapter 10. Application and Potential of Nanotechnology in Milk and Derivatives Processing Industry
Igor José Boggione Santos, Camila Santiago Saraiva, Adenilson A. Monteiro, and Jane Sélia dos Reis Coimbra
Chapter 11. Food Nanotechnology Applications to the Beverage Industry
Elena Arranz, Ibrahim Gülseren, Milena Corredig, and Anilda Guri
Chapter 12. Advances in Food Functionality and Packaging Using Nanotechnology
H. Turasan, J. Bonilla, F. Jia, L. Maldonado, M. Malm, T.B. Rouf, and J.L. Kokini
Chapter 13. Green Polymers Nanocomposites Applied in Food Packaging
Seyed Mohammad Ali Razavi and Mahdi Irani
Chapter 14. Application of Nanotechnology in Antimicrobial Active Food Packaging
Malco C. Cruz-Romero, Shafrina Azlin-Hasim, Michael A. Morris, and Joseph P. Kerry
Chapter 15. Cereal Bioactive Components and Nanoencapsulation Methods for Enhanced Bioavailability
Sudha Rani Ramakrishnan, Ramachandran Chelliah, Joong-Ho Kwon, Deog-Hwan Oh, and Palanivel Ganesan
Chapter 16. Nanoencapsulation of Plant-Based Oils and Its Applications in Food and Food Packaging Bioavailability
Ramachandran Chelliah, Sudha Rani Ramakrishnan, Imran Khan, Palanivel Ganesan, Deog-Hwan Oh, and Joong-Ho Kwon
Chapter 17. The Potential of Nanobiotechnology for the Production of Ingredients in the Food Industry
Charu Dwivedi, Ishan Pandey, Chinmay Chorage, Ajay V. Singh, and Pramod W. Ramteke
Chapter 18. Nanomaterials-Based Electrochemical Biosensors for Aflatoxin-B1 Detection: Application in Food Safety
Manish Srivastava, Neha Srivastava, Debabrata Mishra, Vijai K. Gupta, P.K. Mishra, Abd El-Latif Hesham, and Pramod W. Ramteke
Chapter 19. Nanomaterial-Bound Enzymes and Their Applications in Food Industry
Shamoon Asmat and Qayyum Husain
Chapter 20. Enhanced Microbial Control of Germinated Wheat Seeds for the Food Industry, Using Nanotechnology
Zivile Luksiene, Bernadeta Zudyte, and Viktorija Lukseviciute
Chapter 21. Potential Application of Nanopesticides to Pest Control in the Food and Agriculture Sector
Prabhakar Mishra, Brij Kishore Tyagi, Amitava Mukherjee, and Natarajan Chandrasekaran
Chapter 22. Utilization and Valorization of Food Waste Using Nanotechnology Approach
Bikash Bhattarai, Sanjeet Kumar, Gitishree Das, Vivekananda Banerjee, and Jayanta Kumar Patra
Chapter 23. Regulation and Safety of Nanotechnology in the Food and Agriculture Industry
Xiaojia He, Hua Deng, Winfred G. Aker, and Huey-min Hwang