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1st Edition

Food Nanotechnology Principles and Applications

Edited By C. Anandharamakrishnan, S. Parthasarathi Copyright 2019
    ISBN 9781498767170
    454 Pages 147 B/W Illustrations
    Published January 25, 2019 by CRC Press

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    Original Price $230.00
    Sale Price USD $184.00
    ISBN 9781315153872
    454 Pages 147 B/W Illustrations
    Published January 22, 2019 by CRC Press

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    Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food Nanotechnology: Principles and Applications examines the current state of nanoscale phenomena and processes, benefits and risks of nanotechnology.

    This work contains 18 chapters particularly focused on the design, production, and utilization of nanoparticles, with specific applications for the food industry. Through several studies, it has been proven that nanotechnology can offer distinct advantages over conventional methods in terms of functionality, targeted delivery of food bioactive compounds, improved food quality characteristics like texture, taste, sensory attributes and improved stability in the gastrointestinal tract, and controlled release profiles.



    • Offers clear and concise coverage on application of nanotechnology in nutrient delivery, food packaging, and pathogen/pesticide detection

    • Addresses both the technological aspects of delivering nano-based food products and the societal implications that affect take-up

    • Covers broad range of topics including nanoemulsification, electrospraying, nanocomposites, plasma processing, and nanosensors

    • Discusses different formulation and preparation methods for loading food bioactive compounds


    Exploratory in nature, this book presents the latest of such data on all aspects of applications of nanotechnology in food systems. With its practical focus on the fabrication and application of nanotechnology in food, this book is a valuable resource for students, researchers, food process engineers.

    Part Part I


    1. Introduction

         S. Parthasarathi, C. Anandharamakrishnan

    2. Fundamentals of Nanotechnology

         S. Parthasarathi, C. Anandharamakrishnan

    3. Characteristics and Behavior of Nanofluids

         S.K. Vimala Bharathi, Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan

    4. Understanding the Risk

         S.K. Sivakama Sundari, J.A. Moses, C. Anandharamakrishnan

    5. Ethical and Regulatory Issues in Applications of Nanotechnology in Food

         Leena Maria, J.A. Moses, C. Anandharamakrishnan


    Part Part II

    Product and Processes

    6. Fabrication of Nanomaterials

         R. Preethi, Leena Maria, J.A. Moses, C. Anandharamakrishnan

    7. Protein- and Polysaccharide-Based Nanoparticles

         S. Priyanka, S. Kritika, J.A. Moses, C. Anandharamakrishnan

    8. NanoemulsionsPreparation, Stability, and Application in Food

         P. Karthik, Sayantani Dutta, C. Anandharamakrishnan

    9. Electrospraying and Spinning Techniques

        Fabrication and Its Potential Applications

         Maria Leena, K.S. Yoha, J.A. Moses, C. Anandharamakrishnan

    10. Nano-Delivery System for Food Bioactives

         Das Trishitman, C. Anandharamakrishnan

    11. Stability and Viability of Food Nanoparticles

         S. Parthasarathi, C. Anandharamakrishnan

    12. Biological Fate of Nanoparticles

         S. Parthasarathi, C. Anandharamakrishnan

    13. Nanocomposite for Food Packaging

         S.K. Vimala Bharathi, B. Rohini, J.A. Moses, C. Anandharamakrishnan


    Part III

    Diagnostics and Characterization

    14. Nanosensors for Food Contaminant Detection

         Heera Jayan, L. Bhavani Devi, C. Anandharamakrishnan

    15. Biosensors for Food Component Analysis

         Praveena Bhatt, Monali Mukherjee, Uchangi Satyaprasad Akshath

    16. Characterization Methods for Nanoparticles

         R. Gopirajah, C. Anandharamakrishnan

    17. Nanoparticle Synthesis by Plasma Processing

         Das Trishitman, C. Anandharamakrishnan

    18. Multilayer Encapsulation Techniques

         Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan




    C. Anandharamakrishnan is currently Principal Scientist in the Food Engineering Department of the CSIR – Central Food Technological Research Institute, Mysore, India. He completed his Doctoral degree in Chemical Engineering (2004-2008) from Loughborough University, United Kingdom. For his doctoral thesis, he has worked on the Experimental and Computational Fluid Dynamics studies on spray-freeze-drying and spray drying of proteins. He has published more than 50 articles in peer reviewed international journals, 9 National and International patents, 3 books and 6 book chapters. He has expertise in the fields of micro and nanoencapsulation of food bioactive compounds by spray drying and electrospraying/electrospinning techniques and computational modeling of bread baking, spray drying and spray-freeze-drying. He is an editor of Journal of Food Science and Technology.S. Parthasarathi is presently Research Fellow in the Food Engineering Department of the CSIR – Central Food Technological Research Institute, Mysore, India. He completed his Master of Technology in Chemical Engineering from Anna University, Chennai. His research interest includes nano and microencapsulation of food bioactive compounds for the protection and controlled delivery of bioactives and investigating the biological fate and the influence of food nanoparticle on invivo bioavailability.

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