Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, increasing flavor, introducing antibacterial nanoparticles into food, enhancing shelf life, sensing contamination, improved food storage, tracking, tracing, and brand protection. This book provides a basic understanding of the nanoscience and nanotechnology and their applications to different food industry sectors, covering both benefits and drawbacks using nanotechnology in food processing and discussing the development of an international regulatory framework.
Table of Contents
Chapter 1 Nanoscience and Nanotechnology
Chapter 2 Impact of Nanomaterials on Food Functionality
Chapter 3 Impact of Incorporating Nanomaterials in Food Processing
Chapter 4 Nanosensors for the Food Industry
Chapter 5 Application in the Beverages Industry
Chapter 6 Applications in the Bakery Industry
Chapter 7 Applications in the Dairy Industry
Chapter 8 Applications in the Meat Industry
Chapter 9 Applications in Wastewater Treatment
Chapter 10 Safety Considerations, Consumer Acceptance, and Regulatory Framework
Dr. V. Chelladurai was educated at the Tamil Nadu Agricultural University; and the University of Manitoba, and is currently working as an Associate Professor, Agricultural and Food Processing Engineering in the Department of Agriculture Engineering, Bannari Amman Institute of Technology, Sathyamangalam, Tamil Nadu, India. Before joining the Bannari Amman Institute of Technology, Dr. Chelladurai worked as a Post-Doctoral Fellow, and Research Engineer in the Department of Biosystems Engineering, University of Manitoba for six years. He conducted research on applications of imaging and spectroscopy for agricultural and food products, hermetic storage of cereal grains and oilseeds, drying and non-chemical methods for stored grain management. He authored or co-authored 21 technical articles in peer-reviewed journals, 11 technical articles in conferences and 1 book chapter. He also served as a technical expert in Canadian International Grain Institute’s training programmes for various stakeholders of Agri-Food industry. He is recipient of "2016 Superior Paper Award" from American Association of Agricultural and Biological Engineers (ASABE), and also recipient of University of Manitoba Graduate Fellowship, W.E. Muir Fellowship, Edward R. Toporeck Graduate Fellowship, and Gordon P. Osler Graduate Scholarship for his academic and research excellence during his time at the University of Manitoba. Dr. Chelladurai served as Vice-President (Regional), and Manitoba Regional Director for the Canadian Society of BioEngineering (CSBE) from 2010-2016.
Digvir S. Jayas
Distinguished Professor Dr. Digvir S. Jayas was educated at the G.B. Pant University of Agriculture and Technology in Pantnagar, India; the University of Manitoba, and the University of Saskatchewan. Before assuming the position of Vice-President (Research and International), he held the position of Vice-President (Research) for two years and Associate Vice-President (Research) for eight years. Prior to his appointment as Associate Vice-President (Research), he was Associate Dean (Research) in the Faculty of Agricultural and Food Sciences, Department Head of Biosystems Engineering, and Interim Director of the Richardson Centre for Functional Foods and Nutraceuticals. He is a Registered Professional Engineer and a Registered Professional Agrologist.
Dr. Jayas is a former Tier I (Senior) Canada Research Chair in Stored-Grain Ecosystems. He conducts research related to drying, handling and storing grains and oilseeds and digital image processing for grading and processing operations in the Agri-Food industry. He has authored or co-authored over 900 technical articles in scientific journals, conference proceedings and books dealing with issues of storing, drying, handling and quality monitoring of grains and processed foods.
Dr. Jayas has received awards from several organizations in recognition of his research and professional contributions. He is the recipient of the 2017 Sukup Global Food Security Award from the American Society of Agricultural and Biological Engineers (ASABE) and the 2008 Natural Sciences and Engineering Research Council (NSERC) Brockhouse Canada Prize. In 2009, he was inducted as a Fellow of the Royal Society of Canada. He has received professional awards from the Agriculture Institute of Canada, Applied Zoologists Research Association (India), American Society of Agricultural and Biological Engineers, Association of Professional Engineers and Geoscientists of Manitoba, Canadian Institute of Food Science and Technology, Canadian Academy of Engineering, Canadian Society for Bioengineering, Engineers Canada, Engineering Institute of Canada, Indian Society of Agricultural Engineers, Manitoba Institute of Agrologists, National Academy of Agricultural Sciences (India), National Academy of Sciences (India) and Sigma Xi.
Dr. Jayas serves on the boards or committees of many organizations including: ArcticNet, Cancer Care Manitoba Projects Grants and Awards Committee, Churchill Marine Observatory (CMO), Composite Innovation Centre, Engineers Canada, Centre for Innovative Sensing of Structures (SIMTReC), Genome Prairie, GlycoNet, Manitoba Centre for Health Policy, National Coordinating Centre for Infectious Diseases (NCCID), North Forge Technology Exchange, NSERC Council, Oceans Research in Canada Alliance Council, Research Manitoba, Research Institute of Oncology and Hematology, and TRIUMF. He has served as the President of Agriculture Institute of Canada, Association of Professional Engineers and Geoscientists of Manitoba (Engineers and Geoscientists Manitoba), Canadian Institute of Food Science and Technology, Canadian Society for Bioengineering, Engineers Canada, and Manitoba Institute of Agrologists. He currently chairs the board of directors of RESOLVE, a prairie research network on family violence; TRIUMF, Smartpark Advisory Committee, and NSERC Council.
'The first chapter gives a very good view about the understanding of nanomaterials especially for biologists who need a preview about the size and shape dependence and its property changes in nanoregime. The authors have classified the materials and preparation methods which throws a clear view to the reader about the availability of processing techniques that can be suited to any of the materials of choice based on the interest of the reader.
In chapter 2, the nanoencapsulation benefits on food products are enlisted. The table consolidates and gives a bird’s eye view on different nanoengineered products and its preparation methods with a projection on significant functionalities. Various methods of increasing bioavailability of vitamins, minerals by means of delivery vehicles are discusses with scientific background. The role of PEG and Chitosan in preserving and increasing probiotic activity with additional advantage of enriched and slow delivered minerals and vitamins are reported. The role of SiO2, TiO2, ZnO and Al2O3 in the food industry such as in non odour fish oil used in baking, prevention of browning in fresh cut apple by ZnO, color protection of meat by Novasol micelle formation gives avenue to the reader on employing inorganic nanomaterials with less toxicity in food items.
The chapter of nanosensors brings out a clear picture on the limitations of the evaluation techniques and the importance of nanosensors. The classification of nanosensor is well organized and proves a ready to read item about the application of nanosensors in the food industry. The parameters to be looked in such sensing functionality by optical methods through oxygen indicators, moisture, identification of chemical components, selection and detection of chemical components towards adulteration identification and control, detection of food pathogen is worth reading for any learner. Nanosensing limitation of small concentration are well projected as a beginner in this field can also comprehend. Almost all materials that are employed in nanosensors are well covered.
The next important area of food industry such as nanofiltration, nanoemulsion techniques, nanoencapsulation are death in chapter 5. Nanofiltration towards nutrient enrichment is discussed in detail. Correlation studies on variety of beverages related to health is presented well. Role of enzyme immobilization in the brewing process with its variative effects on pH is remarkably presented well. By going through the consolidation of review in this chapter a prospective researcher can identify the scientific gaps with little effort.
The chapter emphasizes on winning the hearts of consumers ruling out the doubts about the health risks of nanotechnology. The chapter on Bakery industry speaks about the preservation of food by both additives and packaging. Particularly, the detailed results on packaging studies on bread kindles the interest of the reader to read further.
The chapters on dairy industry is also equally well organized and informative. Most attractive area other that food is waste water treatment chapter. The final one on consumer views and safety aspects chapter is a “should read” category information for all irrespective of the science background. […] It is definitely a good review of two decades of research work on nanotechnology in food industry which would be highly advantageous for both beginners and lay men as well.'
NALINI, B. – The Indian Journal of Nutrition and Dietetic Vol.56 (4), October - December 2019