Nanotechnology Applications in the Food Industry

557 Pages·2018·42.14 MB·English

by  V Ravishankar Rai

Nanotechnology Applications
in the Food Industry
http://taylorandfrancis.com
Nanotechnology Applications
in the Food Industry
Edited by
V Ravishankar Rai
Jamuna A. Bai
CRCPress
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Contents
Preface..............................................................................................................................................ix
Editors..............................................................................................................................................xi
Contributors....................................................................................................................................xiii
PartI
Introduction to Nanotechnology in theFoodSector
Chapter1
Development of Bio-Based Nanostructured Systems byElectrohydrodynamic Processes...............3
MariaJose Costa, Philippe Emmanuel Ramos, Pablo Fuciños,José AntónioTeixeira,
LorenzoMiguel Pastrana, andMiguel ÂngeloCerqueira
Chapter2
Carbon Nanomaterial-Based Fertilizers CanImprove Plant Growth..............................................21
GuixueSong,Madelyn Pandorf, Paul Westerhoff, and YunMa
Chapter3
Nanomaterials in Food Applications................................................................................................45
AhmedS. Khan
Chapter4
Market Potential of Food Nanotechnology Innovations..................................................................59
Rajesh P.Shastry and VRavishankar Rai
PartII
Nanotechnology in FoodPackaging
Chapter5
Nanomaterials Applicable inFood Protection.................................................................................75
JosefJampílek and KatarínaKráľová
Chapter6
Useof Nanopolymers, Nanocomposites, andNanostructured Coatings in Food Packaging..........97
SemihÖtleş and Buket YalçınŞahyar
Chapter7
StarchNanocomposite Films for FoodPackaging.........................................................................107
Oswaldo Ochoa Yepes,Lucas Guz, Santiago Estevez Areco, RobertoCandal,
SilviaGoyanes, andLucía Famá
Chapter8
Electrospun Nanofibers: Development andPotential in Food Packaging Applications................141
Carlos A.Fuenmayor and Paula J.P.Espitia
v
VI CONTENTS
PartIII
Nanosensors for Safe andQuality Foods
Chapter9
Nanosensorsin the Food Industry.................................................................................................183
Fabrizio Sarghini and Francesco Marra
Chapter10
Applications of Aptamers to Nanobiosensors and Smart Packaging............................................203
LuisEduardo Suárez-Nájera, Stefany Cárdenas-Pérez, JoséJorge Chanona-Pérez,
ArturoManzo-Robledo, Jaime Vargas-Cruz, Mayra Luna-Trujillo,
Miriam Rodríguez-Esquivel, and Mauricio Salcedo-Vargas
PartIV
Nanotechnology for Nutrient Delivery in Foods
Chapter11
Nanoemulsions Producedby Low-EnergyMethods: Fundamentals andFood Applications.......221
SamanthaC. Pinho,Cynthia deCarli, and Marilia Moraes-Lovison
Chapter12
Application of Nanotechnology in the SafeDelivery of Bioactive Compounds..........................237
BehrouzGhorani, SaraNaji-Tabasi, Aram Bostan, and Bahareh Emadzadeh
Chapter13
Electrospinning of Edible,Food-Based Polymers.........................................................................293
Serife Akkurt, Lin ShuLiu, andPeggy Tomasula
Chapter14
Roleof Polymeric Nanoparticles in Nutraceutical Delivery..........................................................315
RubianaMara Mainardes and Najeh Maissar Khalil
Chapter15
Nanoemulsions andNanodispersions: A Fundamental View of Their Preparation,
Characterization, Stability Evaluation, and Application................................................................333
TaiBoonTan and Chin Ping Tan
Chapter16
LipidNanocarriers for Phytochemical Delivery in Foods.............................................................357
BojanaD. Balanč,Kata T. Trifković,Radoslava N. Pravilović,Verica B. Đorđević,
StevaM. Lević,BrankoM. Bugarski, andViktor A.Nedović
CONTENTS VII
Chapter17
Roleof Bioactive Compounds toImprove Nanomechanical Properties and Functionality
of Polymeric Vehicles....................................................................................................................385
Alonso Villafán-Rangel, JuanEduardo René Cortés-Millán, Miriam Madrid-Mendoza,
Israel Arzate-Vázquez, Monserrat Escamilla-García, Ollin Celeste Martínez-Ramírez,
andAngélica Gabriel Mendoza-Madrigal
Chapter18
MicroscopyTechniques for Structural Characterization, Evaluation of Nanomechanical
Properties, and Biosensing of FoodSystems.................................................................................403
LuisEduardo Suárez-Nájera, Stefany Cárdenas-Pérez, JuanVicente Méndez-Méndez,
JoséJorge Chanona-Pérez, AlejandraValdivia-Flores, Georgina Calderón-Domínguez,
andRubén López-Santiago
Chapter19
ChitosanMicro- and Nanoparticles for Vitamin Encapsulation....................................................427
PatriciaRosales-Martínez, Maribel Cornejo-Mazón, Izlia J.Arroyo-Maya,
andHumberto Hernández-Sánchez
Chapter20
Nanoparticle Nutrient Carriers.......................................................................................................441
Nily Dan
Chapter21
Electrospinning andElectrospraying Technologies andTheir Potential Applications
inthe Food Industry.......................................................................................................................461
AlexLópez-Córdoba, Clara Duca, JonathanCimadoro, and Silvia Goyanes
PartV
SafetyAssessment for Use of Nanomaterials in Foodand FoodProduction
Chapter22
AdvancedApproachesforEfficacyEvaluationandRiskAssessmentofNanomaterialsinFood...483
Marco Roman,Catia Contado, Christian Micheletti, Iolanda Olivato, Erik Tedesco,
andFederico Benetti
Chapter23
Effect of Nanoparticles on Gastrointestinal Tract..........................................................................503
JamunaA. Baiand V RavishankarRai
Chapter24
Regulatory Framework for Food Nanotechnology........................................................................517
KangkanaBanerjee and V RavishankarRai
Index..............................................................................................................................................529
http://taylorandfrancis.com
Preface
NanotechnologyApplicationsintheFoodIndustryisacomprehensivereferencebookcontaining
exhaustiveinformationonnanotechnologyandthescopeofitsapplicationsinthefoodindustry.The
various sectors in the food industry where nanotechnology finds extensive application include the
production, processing, packaging, and preservation offoods. Nanotechnology is also increasingly
used to enhance flavor and color and in nutrient delivery and bioavailability and to improve food
safety andin quality management.
The book focuses onthe overview of nanotechnology development for food industries and the
impactitishavingonthestateofscienceinthefoodindustry.Thebookhasfivesectionsdelvinginto
all aspects and the key role of nanotechnology in the food industry in the present scenario and the
future trends. Part I (Introduction to Nanotechnology in the Food Sector) covers the technological
basis for its application in the food industry and in agriculture, the use of nanosized foods and
nanomaterials in food, the safety issues pertaining to its applications in the foods, and on market
analysisandconsumerperception offoodnanotechnology. PartII(Nanotechnology inFood Pack-
aging) reviews the use of nanopolymers, nanocomposites, and nanostructured coatings in food
packaging.Thepotentialofnanotechnologyinactivepackagingapplications,intelligentpackaging,
andmultifunctional packaging for improving the safety andquality offoodsare discussed. Part III
(NanosensorsforSafeandQualityFoods)providesanoverviewonnanotechnologyinthedevelop-
mentof biosensors forpathogen andfood contaminant detection andin sampling andfoodquality
management.Thechallengesandtrendsinnanosensordesignforfoodapplicationsarediscussed.Part
IV(NanotechnologyforNutrientDeliveryinFoods)dealswiththeuseofnanotechnologyinfoodsfor
controlledandeffectiverelease ofnutrients. Theuseofnanoparticles indeveloping, increasingthe
functionalityandbioactivityofdietaryfoods,functionalfoods,andnutraceuticalsarecovered.PartV
(SafetyAssessmentforUseofNanomaterialsinFoodandFoodProduction)deliberatesonthebenefits
andrisksassociatedwiththeextensiveandlong-termapplicationofnanotechnologyinthefoodsector.
The issues on nanoparticles and their residues in food during food production, migration of
nanoparticles into foods during processing and packaging, behavior of nanoparticles in the gastro-
intestinaltract,andsafetyandriskassessmentofnanomaterialsinthefoodarereviewed.Legaland
ethical barriers for the application of nanotechnology in food industry, regulatory aspects of its
applicationinfood,andfoodproductionandlabelingofnanoingredientsinfoodsareaddressed.
Thebookisavaluablereference material discussing thebasicsandtrendsintheapplicationof
nanotechnologyinthefoodindustry.Itisexhaustiveandcomprehensive,focusingonallaspectsof
technological strategies in the nanofood segment. The book is beneficial for graduate students,
researchers,scientistsworkingonapplicationaspectsofnanotechnologyandfoodindustryandfood
policy makers.
Wewouldliketothankalltheauthorsforcontributingthechaptersandsharingtheirexpertise.
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