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Nanofillers in Food Packaging: Classification, Properties, and Emerging Applications book cover

1st Edition

Nanofillers in Food Packaging Classification, Properties, and Emerging Applications

Edited By Sneh Punia Bangar Copyright 2027
416 Pages 76 Color & 13 B/W Illustrations
by CRC Press

This book explores how nanotechnology is revolutionizing packaging materials, enhancing their strength, sustainability, and functionality. Covering a wide range of nanofillers—including carbon-based, polymer-based, inorganic, clay-based, and hybrid materials—this book provides cutting-edge insights for researchers, industry professionals, and sustainability advocates. It highlights the latest... Read more

Chapter 1. Carbon Nanotubes (CNTs): Structure, Properties, and Packaging Applications 

Chapter 2. Graphene and Graphene Oxide in Packaging 

Chapter 3. Nanocellulose: Types, Properties, and Applications in Sustainable Packaging

Chapter 4. Starch Nanocrystals (SNCs): Extraction, Functionalization, and Role in Packaging Films

Chapter 5. Chitosan Nanoparticles: Antimicrobial Functionality and Edible Packaging Applications

Chapter 6. Silver Nanoparticles (AgNPs): Antimicrobial Properties and Applications in Food Packaging

Chapter 7.  Zinc Oxide (ZnO) Nanoparticles: Antibacterial Performance in Packaging

Chapter 8. Gold Nanoparticles in Packaging

Chapter 9. Titanium Dioxide (TiO₂) Nanoparticles in Packaging

Chapter 10. Magnesium Oxide (MgO) Nanoparticles: Antibacterial Mechanisms and Reinforcement in Polymer Films

Chapter 11. Halloysite Nanotubes (HNTs): Natural Nanostructures for Smart Packaging Applications

Chapter 12. Bentonite in food packaging applications

Chapter 13. Montmorillonite (MMT) in Food Packaging

Chapter 14. Bionanocomposites: Sustainable Alternatives for Packaging Applications

Biography

Sneh Punia Bangar, Ph.D., is a postdoctoral researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. From 2017 to 2020, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interest includes the extraction and functional characterization of functional foods, starches, modified starches, biopolymers, and nanocomposite films/coatings. She has presented her research at various national and international conferences. She has authored or co-authored more than 100 research/review articles, 2 book series, 2 authored books, 20 edited books, one reference book, 35 book chapters, 20 conference proceedings/seminars, and 10 Guest Editor of Journals special issues. She is the editorial board member of the International Journal of Food Science and Technology (Wiley) and current Food Science and Technology Reports (Springer). Her significant contributions to academia and research were acknowledged with the "Award of Honour" in 2019 for her outstanding achievements. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar has been listed (2023) in "World Ranking of Top 2% Scientists," published by Stanford University, USA. She has an H-index of 60 with ~11000 citations, as per Google Scholar.

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