Nanomaterials for Food Applications highlights recent developments in nanotechnologies, covering the different food areas where these novel products or technologies can be applied. The book covers five major themes, showing how nanotechnology is used in food, the use of ingredients in nanoform to improve bioavailability or nanoencapsulation technologies, nanotechnologies for food processing, nanosensors for food quality and safety, nanotechnologies for food packaging, and methods to evaluate potential risks and regulatory issues. This is an important research reference that will be of great value to academic and industrial readers, as topics of importance, both at a research level and for commercial applications, are covered. Regulatory agencies will also be interested in the latest developments covered in the book as they will help set the foundation for further regulations. Demonstrates how nanotechnology can improve food quality and safety Shows how nanotechnology is used to create more effective food processing techniques Discusses the regulatory issues surrounding the use of nanomaterials in food to ensure they are used safely and responsibly
Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field. Nanoscale advances in materials science, processing technology and analytical techniques have led to the introduction of new, cheaper and safer packaging techniques. Simultaneously, the increasing use of renewable nanomaterials has made food packaging more sustainable. Chapters provide a comprehensive review on materials used, their structure–function relationship, and new processing technologies for the application and production of nanotechnology-based packaging materials. In addition, the book discusses the use of functional materials for the development of active, smart and intelligent packaging, possible migration and toxicity of nanomaterials for foods and regulatory aspects, and commercial applications. Provides detailed information on the use of nanomaterials and methodologies in food packaging, possible applications and regulatory barriers to commercialization Presents an interdisciplinary approach that brings together materials science, bioscience, and the industrial and regulatory aspects of the creation and uses of food packaging Helps those undertaking research and development in food packaging gain a cogent understanding on how nanotechnology is leading to the emergence of new packaging technologies
Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries. Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods. Features: Provides a general overview of nanotechnology in the food industry Discusses the current status of the production and use of nanomaterials as food additives Covers the technological developments in the areas of flavor, color and sensory characteristics of food and food additives Reviews nanosupplements and how they provide improvements in nutritional functionality Explains the antibacterial properties of nanoparticles for food applications This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development. Gustavo Molina is associate professor at the UFVJM (Diamantina—Brazil) in Food Engineering and head of the Laboratory of Food Biotechnology and conducts scientific and technical research. His research interests are focused on industrial biotechnology. Dr. Inamuddin is currently working as assistant professor in the chemistry department of Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent faculty member (assistant professor) at the Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, and electrochemistry and, more specifically, renewable energy and environment. Prof. Abdullah M. Asiri is professor of organic photochemistry and has been the head of the chemistry department at King Abdulaziz University since October 2009, as well as the director of the Center of Excellence for Advanced Materials Research (CEAMR) since 2010. His research interest covers color chemistry, synthesis of novel photochromic and thermochromic systems, synthesis of novel coloring matters and dyeing of textiles, materials chemistry, nanochemistry and nanotechnology, polymers, and plastics. Franciele Maria Pelissari graduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.
Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the Food Industry is a comprehensive reference book containing exhaustive information on nanotechnology and the scope of its applications in the food industry. The book has five sections delving on all aspects of nanotechnology and its key role in food industry in the present scenario. Part I on Introduction to Nanotechnology in Food Sector covers the technological basis for its application in food industry and in agriculture. The use of nanosized foods and nanomaterials in food, the safety issues pertaining to its applications in foods and on market analysis and consumer perception of food nanotechnology has been discussed in the section. Part II on Nanotechnology in Food Packaging reviews the use of nanopolymers, nanocomposites and nanostructured coatings in food packaging. Part III on Nanosensors for Safe and Quality Foods provides an overview on nanotechnology in the development of biosensors for pathogen and food contaminant detections, and in sampling and food quality management. Part IV on Nanotechnology for Nutrient Delivery in Foods deals with the use of nanotechnology in foods for controlled and effective release of nutrients. Part V on Safety Assessment for Use of Nanomaterials in Food and Food Production deliberates on the benefits and risks associated with the extensive and long term applications of nanotechnology in food sector.
|Author||: Kamel A. Abd-Elsalam|
|Release Date||: 2019-11-14|
|ISBN 10||: 0128197870|
|Pages||: 652 pages|
Carbon Nanomaterials for Agri-food and Environmental Applications discusses the characterization, processing and applications of carbon-based nanostructured materials in the agricultural and environmental sectors. Sections discuss the synthesis and characterization of carbon nanotubes, the technological developments in environmental applications of carbon-based nanomaterials, and agri-food applications. The book also covers the toxic effects of engineered carbon nanoparticles on the environment, and in plants and animals. Finally, quality control and risk management are addressed to assess health and environmental risks. This is an applicable book for graduate students, researchers and those in industrial sectors of science and technology who want to learn more about carbon nanomaterials. Compares a range of carbon-based nanomaterials, showing how they are used for a range of agricultural and environmental applications Discusses the challenges and toxicity of different types of carbon-based nanomaterials for environmental and agricultural applications Explores when different classes of nanomaterial should be used in different environments
|Author||: Deepak Kumar Verma,Megh R. Goya,Hafiz Anasr Rasul Suleria|
|Publisher||: CRC Press|
|Release Date||: 2019-08-23|
|ISBN 10||: 0429758677|
|Pages||: 298 pages|
This new volume discusses the multitude of possibilities for new development in nanotechnology that focuses on overcoming the problems and challenges faced by the biomedical and food industries. The volume hopes to facilitate the development of devices and materials that benefit patients and their healthcare. The book is broken into three parts that cover: nanotechnology techniques for biomedical applications nanoparticles and materials for food, health, and pharmaceutical application potential applications of nanotechnology in food safety
Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, and ecofriendly. This book is a valuable resource for scientists, researchers, and engineers in food science and biotechnology fields, as well as students who want information on cutting-edge technologies. Provides worldwide research applications of nanomaterials and nanotechnology useful in food research Presents analytical methods for enzyme immobilization onto magnetic nanoparticles Includes strategies of behavior and structure function to increase application enhancement and control Discusses nanomaterial regulations and for consumer protection awareness
Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri-food and related sectors. Following on from the success of the first edition, this new edition has been revised and updated to bring the reader fully up to date on the emerging technological, societal, and policy and regulatory aspects in relation to nanotechnologies in food. This book contains new chapters discussing some of the aspects that have attracted a lot of debate and research in recent years, such as how the regulatory definition of ‘nanomaterial’ is shaping up in Europe and whether it will result in a number of exciting food additives being regarded as nanomaterials, how the new analytical challenges posed by manufactured nanoparticles in food are being addressed and whether the emerging field of nano delivery systems for food ingredients and supplements, made of food materials or other soft/degradable polymers, can raise any consumer safety concerns. The edition concludes by discussing the future trends of the technological developments in the area of nanotechnologies and potential future ‘fusion’ with other fields, such as biotechnology and synthetic biology. This book provides a source of much needed and up-to-date information on the products and applications of nanotechnology for the food sector - for scientists, regulators, and consumers alike. It also gives an independent, balanced, and impartial view of the potential benefits as well as risks that nanotechnology applications may bring to the food sector. Whilst providing an overview of the state-of-the-art and foreseeable applications to highlight opportunities for innovation, the book also discusses areas of uncertainty in relation to public perception of the new technological developments, and potential implications for consumer safety and current regulatory controls. The book also discusses the likely public perceptions of nanotechnologies in the light of past technological developments in the food sector, and how the new technology will possibly be regulated under the existing regulatory frameworks.
The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike. Identifies common nanomaterials used in food preservation and food packaging Provides industrial applications to increase food production Describes analytical methods for assessing food safety Identifies how nanoscience advances allow for new developments in functional foods and nutraceuticals Discusses safety concerns, regulations and restricted use of nanomaterials in food bioengineering
Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety. The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials. Includes how nanobiosensors are useful for the detection of foodborne pathogens Discusses applications of nanotechnology from flavor and nutrition, to stability and safety in packaging Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano delivery systems Identifies practical applications of nanoscience for use in industry today
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. Features 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.
Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food. Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered. Brings novel applications of nanotechnology in processing food products Shows how to improve the formulation of food products with nano-structured ingredients Explores new opportunities in food packaging through nano-structured materials
Food Applications of Nanotechnology, Volume 88 consolidates the literature on recent developments in nanotechnology, addressing production, safety and nutritional aspects pertaining to foods and nutraceuticals. Chapters in this new release include Assembled protein nanoparticles in food and nutrition applications, Nano-scale carbohydrate Materials in food/nutrition/agricultural applications, Nanotechnology-based colloidal delivery systems in foods, Electrospinning and Electrospraying in food, Bioavailability of nanotechnology-based bioactives and nutraceuticals, and more. Contains contributions from experts in the areas of food nano-science and technology Provides extensive citation of references to cover up-to-date and background literature Covers past, present and future aspects of food nano science and technology
A comprehensive overview of the current state of this highly relevant topic. An interdisciplinary team of researchers reports on the opportunities and challenges of nanotechnology in the agriculture and food sector, highlighting the scientific, technical, regulatory, safety, and societal impacts. They also discuss the perspectives for the future, and provide insights into ways of assuring safety so as to obtain confidence for the consumer, as well as an overview of the innovations and applications. Essential reading for materials and agricultural scientists, food chemists and technologists, as well as toxicologists and ecotoxicologists.
|Author||: Clara Silvestre,Sossio Cimmino|
|Publisher||: CRC Press|
|Release Date||: 2013-01-16|
|ISBN 10||: 9004207384|
|Pages||: 404 pages|
Polymer nanotechnology offers exciting benefits to the food industry, including better materials for food packaging and safer foods on supermarket shelves with lower incidences of contamination. Ecosustainable Polymer Nanomaterials for Food Packaging: Innovative Solutions, Characterization Needs, Safety and Environmental Issues examines the complete life cycle of packaging based on polymer nanomaterials. Focusing on current developments in nanomaterial packaging applications most likely to be accepted by consumers and attract regulatory attention in the immediate future, the book begins with a general introduction to current issues and future trends. The remaining chapters explore: The concept of "ethical design"—putting into practice key ideas such as the precautionary principle and presenting a model for accountability, responsibility, and ethical consideration The evolution of the rheology, structure, and morphology of nanomaterials with regard to processing conditions and constituents The application of plasma technologies for the production of barrier coatings on polymeric materials by nonequilibrium gas discharges Nanomaterials for food packaging developed from oil polymers (polyolefins) and from renewable resource polymers The use of cellulose nanowhiskers for food biopackaging and edible nano-laminate coatings The interactions of nanomaterials with food Examples of degradation under natural weathering, exposure, and recycling The book concludes with a discussion on the use of polymer nanocomposite materials for food packaging applications. From raw material selection to properties characterization to marketing and disposal, the expert contributors consider the balance between cost and performance, risk and benefit, and health and environmental issues. They also identify barriers to progress that prevent a complete successful development of the new technology and recommend strategies for further advancement.
|Author||: Chaudhery Mustansar Hussain|
|Release Date||: 2018-07-19|
|ISBN 10||: 012813352X|
|Pages||: 1142 pages|
Handbook of Nanomaterials for Industrial Applications explores the use of novel nanomaterials in the industrial arena. The book covers nanomaterials and the techniques that can play vital roles in many industrial procedures, such as increasing sensitivity, magnifying precision and improving production limits. In addition, the book stresses that these approaches tend to provide green, sustainable solutions for industrial developments. Finally, the legal, economical and toxicity aspects of nanomaterials are covered in detail, making this is a comprehensive, important resource for anyone wanting to learn more about how nanomaterials are changing the way we create products in modern industry. Demonstrates how cutting-edge developments in nanomaterials translate into real-world innovations in a range of industry sectors Explores how using nanomaterials can help engineers to create innovative consumer products Discusses the legal, economical and toxicity issues arising from the industrial applications of nanomaterials
|Author||: Shafiquzzaman Siddiquee,Gan Jet Hong Melvin,Md. Mizanur Rahman|
|Release Date||: 2019-01-16|
|ISBN 10||: 3319996029|
|Pages||: 439 pages|
Applications of nanotechnology are the remarkable sizes dependent on physiochemical properties of nanomaterials that have led to the developed protocols for synthesizing nanomaterials over a range of size, shapes and chemical compositions. Nanomaterials are normally powders composed of nanoparticles which exhibit properties that are different from powders. Nanotechnology is the engineering of functional systems at the molecular scale with their wide applications in energy sector, including -but not limited to- energy resources, energy conversion, energy storage, and energy usage; drug delivery systems including- safety concerns, perspective, challenges, target therapeutics for cancer, neurodegenerative diseases and other human diseases, nanomaterials based tissue engineering; and food sectors including to- food safety and quality, opportunities, challenges, nanomaterials based enhancing food packing, and determination of foodborne pathogens, agro and marine food, analysis of market, regulations and future prospects. The utilization of nanotechnology in the energy field will be emphasized and highlighted, in accordance to their prominent and high impact in this particular field. Recent trends and significant benefits of nanotechnology in the energy field will be revealed to the readers, and their promising advanced applications will be discussed. The current drug discovery paradigm constantly needs to improve, enhance efficiency and reduce time to the market on the basis of designing new drug discovery, drug delivery and pharmaceutical manufacturing. In this book will be highlighted nanotechnology based drug delivery is an important aspect of medicine, as more potent and specific drugs that are particularly discussed the understanding of disease pathways. Several biomaterials can be applied to small-molecule drugs as controlled release reservoirs for drug delivery and provide new insights into disease processes, thus understanding the mechanisms of action of drugs. Applications of food nanotechnology are an area of emerging interest for the food industry, for the reason, in this book will be given more priority to discuss the uses of nanomaterials for food packing, food safety and quality, and to remove the contaminated or spoiled by foodborne pathogens. And also nanotechnology based food products will be discussed how making them tastier, healthier, and more nutritious such as vitamins, to reduce fat content, and to ensure they do not degrade during a product’s shelf life. Nanotechnology is basically the uses of nanomaterials, devices and systems through the control of matter on the nanometer scale. Multidisciplinary studies are required the technology for discovery and moving so fast from concept to the reality. Nanotechnology always not only provided more benefits in energy, drugs and food products but also provided significantly benefits around multidisciplinary field applications.
In the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics of foods, introduce antibacterial nanostructures into food packaging and encapsulate and deliver nutrients directly into targeted tissues, among other applications. However, as with any new technology, along with the benefits, there is the potential for unanticipated adverse effects. There is still a great deal to learn about any health outcomes related to introducing nanosized materials into foods and food packaging materials. Developing nanotechnology into a safe, effective tool for use in food science and technology will require addressing these and other questions. Assuring consumer confidence will be equally important to the success of this new emerging technology. The Institute of Medicine held a one-day workshop, summarized in this volume, to further explore the use of nanotechnology in food. Specifically, the workshop was organized around three primary topic areas: (1) the application of nanotechnology to food products; (2) the safety and efficacy of nanomaterials in food products; and (3) educating and informing consumers about the applications of nanotechnology to food products.
This book is a printed edition of the Special Issue "Food Packaging Based on Nanomaterials" that was published in Nanomaterials
|Author||: Mansour Ghorbanpour,Prachi Bhargava,Ajit Varma,Devendra K. Choudhary|
|Publisher||: Springer Nature|
|Release Date||: 2020-03-20|
|ISBN 10||: 981152985X|
|Pages||: 606 pages|
Several nano-scale devices have emerged that are capable of analysing plant diseases, nutrient deficiencies and any other ailments that may affect food security in agro-ecosystems. It has been envisioned that smart delivery systems can be developed and utilised for better management of agricultural ecosystems. These systems could exhibit beneficial, multi-functional characteristics, which could be used to assess and also control habitat-imposed stresses to crops. Nanoparticle-mediated smart delivery systems can control the delivery of nutrients or bioactive and/or pesticide molecules in plants. It has been suggested that nano-particles in plants might help determine their nutrient status and could also be used as cures in agro-ecosystems. Further, to enhance soil and crop productivity, nanotechnology has been used to create and deliver nano fertilizers, which can be defined as nano-particles that directly help supply nutrients for plant growth and soil productivity. Nano-particles can be absorbed onto clay networks, leading to improved soil health and more efficient nutrient use by crops. Additionally, fertilizer particles can be coated with nano-particles that facilitate slow and steady release of nutrients, reducing loss of nutrients and enhancing their efficiency in agri-crops. Although the use of nanotechnology in agro-ecosystems is still in its early stages and needs to be developed further, nano-particle-mediated delivery systems are promising solutions for the successful management of agri-ecosystems. In this context, the book offers insights into nanotechnology in agro-ecosystems with reference to biogenic nanoparticles. It highlights the: • occurrence and diversity of Biogenic Nanoparticles • mechanistic approach involved in the synthesis of biogenic nanoparticles • synthesis of nanoparticles using photo-activation, and their fate in the soil ecosystem • potential applications of nanoparticles in agricultural systems • application and biogenic synthesis of gold nanoparticles and their characterization • impact of biogenic nanoparticles on biotic stress to plants • mechanistic approaches involved in the antimicrobial effects and cytotoxicity of biogenic nanoparticles • role of biogenic nanoparticles in plant diseases management • relevance of biological synthesized nanoparticles in the longevity of agricultural crops • design and synthesis of nano-biosensors for monitoring pollutants in water, soil and plant systems • applications of nanotechnology in agriculture with special refer to soil, water and plant sciences A useful resource for postgraduate and research students in the field of plant and agricultural sciences, it is also of interest to researchers working in nano and biotechnology.