1st Edition
Nano-Innovations in Food Packaging Functions and Applications
Here is an informative overview of the latest trends of nanotechnology-based packaging in the food industry, a rapidly advancing area with potential for the development of polymer nanocomposites for stronger, lighter, cheaper, more functional, and safer food packaging materials. The volume discusses the advances, functions, and applications of nanotechnology in food packaging as well as the important properties of polymer nanocomposites as packaging materials. Chapters address the major preparative methods and the varied quantitative and qualitative analytical techniques used. Other topics include nanofillers used for the design of active antimicrobial and antioxidant packaging systems, smart/intelligent nanocomposite packaging (including sensors, indicators, bar codes, and radiofrequency indicators), various natural and synthetic biopolymers available and their suitability to fabricate bionanocomposite food packaging, the role of nanotechnology in preserving and maintaining the odor and flavor of packed food, and nanotechnology-based edible packaging in the form of coatings and thin films. Importantly, the book also assesses the possible health and safety issues associated with the involvement of nanotechnology in food applications.
Part 1: General Aspects of Nanocomposite Food Packaging Materials
1. An Overview of Nanotechnology-Based Innovations in Food Packaging
Gemechu Berhanu Kerorsa and Mahendra Pal
2. Benefits of Nanocomposite Food Packaging Over Conventional Packaging
M. Girilal and Sony George
3. Characterization of Polymer/Clay Nanocomposites
Shiji Mathew and E. K. Radhakrishnan
Part 2: Types of Nanocomposite Food Packaging
4. Active Nanocomposite Packaging: Functions and Applications
Sourabh Suresh Kale, Suneeta Pinto, and Mahendra Pal
5. Intelligent/Smart Nanocomposite Packaging: Functions and Applications
C. Vibha, Jyotishkumar Parameswaranpillai, Suchart Siengchin, K. Senthilkumar, G. L. Praveen, Nisa Salim, and Nishar Hameed
6. Biopolymers-Based Nanocomposites: Functions and Applications
Alka Yadav, Gauravi Agarkar, Luiza Helena Da Silvamartins, and Mahendra Rai
Part 3: Role of Nanotechnology in Food Preservation
7. Nano-Innovations in Food Packaging to Preserve Food Flavor and Odor
Aiswarya Sathian, K. S. Joshy, and Sabu Thomas
8. Edible Nanocoatings and Films for Preservation of Food Matrices
Shiji Mathew and E. K. Radhakrishnan
9. Health and Safety Issues of Nanotechnology in Food Applications
Shiji Mathew and E. K. Radhakrishnan
Biography
Shiji Mathew, PhD, has worked as a microbiology tutor at Sri Rajiv Gandhi Dental College, Bangalore, Karnataka, India. She has published her research work in international peer-reviewed journals and has contributed book chapters in international book volumes from publishers such as Elsevier, Wiley, and Cambridge Scholars Publishers. Her area of research is medical microbiology and nanotechnology, and she is specialized in the development of nanotechnology-based polymer composites, their characterization, and specialized applications in food packaging and in the medical sector.
E. K. Radhakrishnan, PhD, is Assistant Professor at the School of Biosciences; Director, Business Innovation and Incubation Center; and Joint Director of the Inter University Centre for Organic Farming and Sustainable Agriculture, Mahatma Gandhi University, India. During his 12 years of research, he has published over 100 research publications, many book chapters, and several review papers. He edited two books with Springer Nature and Elsevier, and several are currently in progress. His work has been cited over 2,200 times, and his h-index is 24 and i10-index is 56. To date, he has delivered over 40 invited talks at national and international conferences and seminars. He has completed several research projects for various funding agencies and has five ongoing projects as PI.
