1st Edition
Nanotechnological Approaches in Food Microbiology
Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a requirement to produce food products in a more proficient, non-toxic, and sustainable way. Food scientists and microbiologists are interested in food safety and quality assurance to produce excellent-quality food free of food pathogens
Nanotechnological Approaches in Food Microbiology provides a systematic introduction and comprehensive information about practical approaches and characteristic features related to the significant applications of nanotechnology in food microbiology, including, nano-starch films, nanoemulsions, biogenic nanoparticles, and nanocapsules. The book will explore details about metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies, and their antimicrobial approaches.
Key Features:
- Includes comprehensive knowledge on metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies and their antimicrobial approaches
- Lays out concepts of essential oil nanoemulsion and their potential antimicrobial applications
- Deals with the latest development in nano-starch composite biofilms containing bioactive constituents to inhibit pathogenic microbes
- Explores the nanocapsules as potential antimicrobial agents in food.
- Provides information regarding new biogenic nano-antimicrobials developed for the food safety and quality assurance
This book will educate readers on the aspects of nanotechnology in food safety and quality assurance. Nanoemulsions, nanohydrogels, metal nanoparticles, nano-starch films, nanocapsules and nano-antimicrobials are the emerging essentials of nanotechnology that are used to preserve the food at greater extent. This book should be of interest to a large and varied audience of researchers in academia, industry, food processing, preservation, packaging, microbiology and policy regulations.
Chapter 1 Mathematical Models and Kinetic Studies for the Assessment
of Antimicrobial Properties of Metal Nanoparticles
Rohit Biswas, Neha Singh, Atul Anand Mishra, and Prince Chawla
Chapter 2 Mushroom Extract–Reduced Metal Nanoparticles:
An Effective Approach Against Food Pathogenic Bacteria
Aarti Bains, Dipsha Narang, Prince Chawla, and Sanju Bala Dhull
Chapter 3 Antimicrobial Efficacy of Neem Extract–Stabilized Metal Nanoparticles
Huma Khan, Monika Kataria, and Mohd Azhar Khan
Chapter 4 Metal Nanoparticles of Microbial Origin and Their Antimicrobial Applications in Food Industries
Vaibhao Lule, Sudhir Kumar Tomar, and Silvia Sequeira
Chapter 5 A Way Forward With Nano-Antimicrobials as Food Safety and Preservation Concern: A Look at the Ongoing Trends
Ajay Singh, Rohit Sangwan, Pradyuman Kumar, and Ramandeep Kaur
Chapter 6 Biogenic Nanoparticles: A New Paradigm for Treating Infectious Diseases in the Era of Antibiotic Resistance
Kanika Dulta, Kiran Thakur, Parveen Chauhan, and P.K. Chauhan
Chapter 7 Nanoparticles and Antibiotic Drug Composite: A Novel Approach Towards Antimicrobial Activity
Aarti Bains, Dipsha Narang, Prince Chawla, and Sanju Bala Dhull, and Sneh Punia
Chapter 8 Nanoemulsions of Plant-Based Bioactive Compounds: Synthesis, Properties, and Applications
Naresh Butani, Megha D. Bhatt, Priti Parmar, Jaydip Jobanputra, Anoop K. Dobriyal, and Deepesh Bhatt
Chapter 9 Essential Oil Nanoemulsions: As Natural Antimicrobial Agents
Kiran Bala, Sanju Bala Dhull, Sneh Punia, and Aradhita Barmanray
Chapter 10 Nanoemulsions Formulated With Cinnamon Oil, and Their Antimicrobial Applications
Ruhi Pathania, Bhanu Sharma, Prince Chawla, Ravinder Kaushik, and Mohammed Azhar Khan
Chapter 11 Applications, Formulations, Antimicrobial Efficacy and Regulations of Essential Oils Nanoemulsions in Food
Anil Panghal, Nitin Kumar, Sunil Kumar, Arun Kumar Attkan, Mukesh Kumar Garg, and Navnidhi Chhikara
Chapter 12 Antimicrobial Efficacy of Essential Oil Nanoemulsions
Anindita Behera, Bharti Mittu, Santwana Padhi, and Ajay Singh
Chapter 13 Nanotechnologies in Food Microbiology:
Overview, Recent Developments, and Challenges
Sook Chin Chew, Suk Kuan Teng, and Kar Lin Nyam
Chapter 14 Nanocapsules as Potential Antimicrobial Agents in Food
Bababode Adesegun Kehinde, Anil Panghal, Sunil Kumar, Akinbode A. Adedeji, Mukesh Kumar Garg, and
Navnidhi Chhikara
Chapter 15 Nano-Starch Films as Effective Antimicrobial Packaging Material
Ritu Sindhu and Shobhit Ambawat
Chapter 16 Starch Bio-Nanocomposite Films as Effective Antimicrobial Packaging Material
Nitin Kumar, Anil Panghal, Sunil Kumar, Arun Kumar Attkan, Mukesh Kumar Garg, and Navnidhi Chhikara
Chapter 17 Biogenic Metal Nanoparticles and Their Antimicrobial Properties
Subramani Srinivasan, Vinayagam Ramachandran, Raju Murali, Veerasamy Vinothkumar, Devarajan Raajasubramanian, and
Ambothi Kanagalakshimi
Chapter 18 Enhanced Antimicrobial Efficacy of Essential Oils–Based Nanoemulsions
Mukul Kumar, Samriti Guleria, and Ashwani Kumar
Chapter 19 Nano-Starch Films as Effective Antimicrobial Packaging Materials
Samriti Guleria, Mukul Kumar, Shailja Kumari and Ashwani Kumar
Biography
Sanju Bala Dhull, Ph.D., is presently working as Senior Assistant Professor in Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, having more than 12 years of teaching and research experience. Her area of interests includes synthesis and characterization of nanoparticles, nanoemulsions and antimicrobial activity of nanoformulations in food and characterization of biomolecules. She has published more than 20 research papers in journals of national and international repute. She presented more than 20 research paper in various national and international conferences. She is an active member of Association of Food Scientists and Technologists (India) and Association of Microbiologists of India. She also serves as reviewer of several national and international journals.
Prince Chawla, Ph.D., is currently working as Assistant professor in Food Technology and Nutrition (School of Agriculture), Lovely Professional University, Phagwara, Punjab. He is an alumnus of Chaudhary Devi Lal University, Sirsa, and Shoolini University, Solan. He has a chief interest in mineral fortification, functional foods, protein modification, and the detection of adulterants from foods using nanotechnology. He has worked in the ‘Department of Biotechnology’ and ‘Department of Science and Technology’ funded research projects and has four years of research experience. He has 3 patents, 2 books, 30 international research papers, 7 international book chapters. He is a recognized reviewer of more than 30 international journals and reviewed numbers of the research and review articles.
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Ravinder Kaushik, Ph. D., is presently working as Senior Assistant Professor , Amity University, Noida (UP). He also served the School of Bioengineering and Food Technology, Shoolini University, Solan for about six years. He is an alumnus of the National Dairy Research Institute, Karnal, and an eminent researcher whose chief interests lie in Post-Harvest Technology, Dairy Processing, food processing, food chemistry, and new product development. He is editor in two international Journals "International Journal of Food and Fermentation" and "International Journal of Food and Nutrition" and referee in more than 30 Journals. He has 9 patents, 2 books, 3 compendium, 36 International Research papers, 11 National papers, 4 International Book chapters, 10 National book chapters. He guided 27 Masters students, 1 M.Phil student 3 Ph.D. students. He is a member of the Science Advisory Board, USA as well as appointed as Expert for Assessing grant proposals by "The National Center of Scientific and Technical Evaluation (NCSTE) in Kazakhstan. He is also a member of "Mendeley Advisor Community"
