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Группа авторов. Nanotechnology-Enhanced Food Packaging
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
Nanotechnology-Enhanced Food Packaging
Preface
1 Introduction to Nanotechnology-Enhanced Food Packaging Industry
1.1 Introduction
1.2 Nanotechnology Applications in Food Processing
1.2.1 Nanotechnology Applications in Preserving Meat Density, Taste, and Presentation
1.2.2 Nanotechnology Applications for Maintaining the Food Nutrient Value
1.3 Nanotechnology Functions for Preserving or Shelf Life
1.4 Nanotechnology in Food Packaging
1.4.1 Usages of Nanosensors in Pathogen and Adulterant Detection in the Food Industry
1.4.2 Nanotechnology Applications in Food Safety Issues
1.4.3 Bio-Based Nano-packaging in Food Industry
1.5 Nanocoating Applications in Food Industry
1.6 Nanocoats Used in Food Manufacturing
1.7 Importance of Nanolamine in Food Business
1.8 Antimicrobial Films Used in Food Industry
1.9 Nano-scavenging Oxygen Film Used in Food or Eating Substances
1.10 UV-Proof Processing of Foods Using Nanometal Oxides
1.11 Nano-intelligent Food Labeling
1.12 Nanotechnology-Aided Freshness and Spoilage Indicators
1.13 Nanotechnology-Aided Oxygen Indicators in Food Industry
1.14 Application of Nanotechnology in Product Identification and Anti-counterfeiting
1.15 Usages of Nanotechnology in Traceability and Active Tags in Food and Drug Industry
1.16 Conclusions
References
2 An Overview of Biopolymers in Food Packaging Systems
2.1 Introduction
2.2 Main Polymers Isolated from Biomass. 2.2.1 Casein and Whey
2.2.2 Cellulose and Derivatives
2.2.3 Chitin and Chitosan
2.2.4 Collagen and Gelatin
2.2.5 Soybean and Derivatives
2.2.5.1 Soy Protein
2.2.5.2 Soybean Soluble Polysaccharide
2.2.5.3 Soybean Fiber and Derivatives
2.2.6 Starch and Derivatives
2.3 Main Polymers Obtained by Microbial Production
2.4 Main Biodegradable Polymers Chemically Synthesized
2.5 Conclusions
Conflicts of Interest
Acknowledgments
References
Note
3 Nanostructures Based on Starch, Their Preparation, Processing, and Application in Packaging
3.1 Introduction
3.1.1 Starch Nanoparticles and Nanocrystals
3.1.2 Starch Nanomaterials in Food Packaging
3.1.3 Starch Nanomaterials as Carriers of Bioactive Molecules
3.1.4 Perspectives and Outlook
References
4 Cellulose Nanostructures and Its Application as Effective Food Packaging Systems
4.1 Introduction
4.2 Source of Cellulose
4.3 Cellulose Structure
4.4 Properties of Cellulose
4.5 Nanocellulose
4.5.1 Types of Nanocellulose
4.5.1.1 Cellulose Nanofibrils
4.5.1.2 Cellulose Nanofibers
4.5.1.3 Cellulose Nanowhiskers
4.5.1.4 Cellulose Nanoballs
4.5.1.5 Cellulose Nanocrystals
4.5.2 Properties of Nanocellulose
4.5.2.1 Mechanical Properties
4.5.2.2 Barrier Properties
4.5.2.3 Water Vapor Properties
4.5.2.4 Other Properties
4.5.3 Synthesis of Nanocellulose
4.5.3.1 Electrospinning
4.5.3.2 Extrusion
4.5.3.3 Casting
4.5.3.4 Paper Making Process Using Filtration
4.5.3.5 Coating Process
4.6 Nanocellulose as Packaging Material
4.7 Comparison of Nanocellulose and Cellulose
4.8 Disadvantages of Using Nanocellulose in Food Packaging
4.9 Conclusions
References
5 Chitosan-Based Nanoparticles and Their Applications in Food Industry
5.1 Introduction
5.2 Chitosan. 5.2.1 Chitosan Precursor: Chitin Origins
5.2.1.1 Terrestrial Sources
5.2.1.2 Aquatic Sources
5.2.1.3 Microbiological Sources
5.2.2 Chemical Composition and Properties
5.2.2.1 Structural Properties
5.2.2.2 Physicochemical Properties
5.2.2.3 Diverse Properties
5.2.3 Preparation Methods and Manufacturing
5.2.4 Chitosan Modifications
5.2.5 Overview of Chitosan Applications. 5.2.5.1 Food and Beverage Industry
5.2.5.2 Aquaculture
5.2.5.3 Pharmacy and Cosmetics
5.2.5.4 Dentistry
5.3 Nanoforms of Chitosan
5.3.1 Chitosan Nanocomposites
5.3.2 Chitosan Nanocarriers
5.3.3 Preparation Methods. 5.3.3.1 Ionic Gelation Method
5.3.3.2 Reverse Micellar Method
5.3.3.3 Emulsion-Based Solvent Evaporation Method
5.3.3.4 Coprecipitation Method
5.3.4 Characterization Techniques. 5.3.4.1 UV–Visible Spectroscopy (Spectroscopic Analysis)
5.3.4.2 Electron Microscopy (EM)
5.3.4.3 Dynamic Light Scattering (DLS)
5.3.4.4 Zeta Potential (ZP)
5.3.5 Overview of Applications
5.3.5.1 Tissue Engineering
5.3.5.2 Water Treatment
5.3.5.3 Agriculture
5.3.5.4 Drug Delivery
5.4 Chitosan-Based Nanoforms Applications in Food Industry. 5.4.1 Opportunities in Food Processing
5.4.1.1 Chitosan-Based Nanoparticles: Enhancing Food Taste and Appearance
5.4.1.2 Chitosan-Based Nanoparticles: Maintaining Nutritional Value
5.4.2 Opportunities in Food Packaging
5.4.2.1 Chitosan Nanoforms Functionality as Food Packaging Materials
5.4.2.2 Chitosan-Based Nanoparticles Toxicity and Fate in Human Body
5.5 Updated Regulations in Application of Chitosan-Based Nanoparticles in Food
References
6 Nutrients-Based Nanocarriers and Its Application in Packaging Systems
6.1 Lipid-Based Nanocarrier
6.1.1 Nanoemulsions
6.1.2 Nanoliposomes
6.1.3 Solid Lipid Nanoparticles (SLNps)
6.1.4 Nanostructured Lipid Carriers (NLCs)
6.2 Carbohydrate-Based Nanocarriers
6.2.1 Starch Nanoparticles (SNPs) and Nanocrystals (SNCs)
6.2.2 Chitosan Nanoparticles
6.2.3 Alginate Nanoparticles
6.3 Protein-Based Nanocarriers
6.4 Applications of Nanocarriers in Active and Bioactive Food Packaging
6.5 Outlooks and Perspectives
References
7 Active Packaging Systems Based on Metal and Metal Oxide Nanoparticles
List of Abbreviations
7.1 Introduction
7.2 Metal and Metal Oxide Nanoparticles Used in Active Food Packaging
7.3 Methods of Production of Metal and Metal Oxide Nanoparticles
7.3.1 Physical Synthesis
7.3.2 Chemical Synthesis
7.3.3 Biological Synthesis
7.4 Incorporation of Metal and Metal Oxide Nanoparticles into Food Packaging Materials
7.4.1 Extrusion
7.4.2 Casting
7.4.3 Physical Vapor Deposition
7.4.4 Electrospinning
7.5 Effect of Metal and Metal Oxide Nanoparticles on Active Packaging Properties
7.5.1 Structure
7.5.2 Morphology
7.5.3 Mechanical Properties
7.5.4 Barrier Properties
7.5.5 Antimicrobial Activity
7.5.5.1 Silver Nanoparticles
7.5.5.2 Zinc Oxide Nanoparticles
7.5.5.3 Copper and Copper Oxide Nanoparticles
7.5.5.4 Titanium Dioxide Nanoparticles
7.5.5.5 Gold Nanoparticles
7.5.5.6 Other Nanoparticle Systems
7.5.6 Scavenger Properties
7.5.7 Photocatalytic Properties
7.5.8 Optical Properties
7.6 Migration of Nanoparticles
7.6.1 Food Safety and Regulations
7.6.2 Regulation
7.7 Environmental Impact of Active Food Packaging Materials. 7.7.1 Biodegradability
7.7.2 Recyclability
7.7.3 Life Cycle Assessment
7.8 Conclusions and Future Trends
Acknowledgments
References
8 Fabrication of Intelligent Packaging Systems Using Nano-Indicators and Sensors
8.1 Introduction of Intelligent Packaging
8.2 Nanoparticle-Based Temperature Indicators
8.2.1 Silver Nanoparticle-Based TTI
8.2.2 Gold Nanoparticle-Based TTIs
8.2.3 Polydiacetylene/Silica Nanocomposite-Based TTI
8.2.4 Nanofiber-Based TTIs
8.3 Nanomaterial-Based Humidity Sensors
8.3.1 ZnO Nanoparticle-Based Humidity Sensors
8.3.2 Other Metallic Nanoparticle-Based Humidity Sensors
8.3.3 Polymeric Nanocomposite-Based Humidity Sensors
8.4 Nanomaterial-Based pH Indicators and Sensors
8.5 Nanoparticle-Based O2 Indicators
8.6 Nanomaterial-Based CO2 Sensors
8.7 Nanomaterial-Based Freshness Sensors
8.7.1 Freshness Sensors Based on Detection of Biogenic Amines
8.7.2 Freshness Sensors Based on Detection of Biogenic Sulfides
8.7.3 Freshness Sensors Based on Detection of ATP Degradation Products
8.8 Conclusions and Perspectives
References
9 Nanostructure-Based Edible Coatings as a Function of Food Preservation
9.1 Nanotechnology in Food Packaging: Principles and Applications
9.2 Edible Coatings
9.2.1 Chemical Characteristics of Edible Coatings
9.2.2 Methods to Apply Edible Coatings
9.2.3 Materials Used in the Edible Coatings
9.2.4 Incorporation of Nanomaterials in Edible Coatings
9.3 Safety of Nanocomposite for Application of Edible Coatings
9.4 Nanotechnology Regulation
9.5 Final Considerations and Outlook
References
10 An Overview of Higher Barrier Packaging Using Nanoadditives
10.1 Introduction
10.2 Gas and Moisture Permeability Through Polymer Packaging Materials
10.2.1 Permeability of Oxygen and Carbon Dioxide
10.2.2 Permeability of Moisture
10.3 Nanoadditives for Improving Barrier Properties
10.4 Methods to Prepare High Barrier Packaging Materials
10.4.1 Polymer Nanocomposites
10.4.2 Coating
10.4.3 Layer-by-Layer Assembly
10.5 Barrier Improvement by Reinforcement of Polymer Nanocomposites with Inorganic Nanoadditives
10.5.1 Metal and Metal Oxides Nanomaterials
10.5.1.1 Zinc
10.5.1.2 Magnesium
10.5.1.3 Silica
10.5.1.4 Titanium
10.5.1.5 Copper
10.5.1.6 Aluminum Oxide
10.5.2 Nanoclays
10.5.3 Carbon-Based Nanomaterials
10.6 Barrier Improvement of Biopolymers by Reinforcement with Organic Nanoadditives
10.6.1 Cellulose
10.6.2 Starch
10.6.3 Chitosan
10.6.4 Zein
10.6.5 Gelatin
Whey Protein Isolates
10.6.7 Soy Protein Isolates
10.7 Conclusion
References
11 Nanostructure-Based Multilayer Food Packaging Films
11.1 Introduction
11.2 Requirements of Food Packaging Systems
11.3 Multilayer Packaging Films
11.4 Structure and Functions of Multilayer Film Packaging
11.5 Nanotechnology-Based Multilayer Films
11.6 Preparation of Nano-Based Multilayer Films
11.6.1 Layer-by-Layer (LbL) Nanoassembly
11.6.2 Electrohydrodynamic Processing (EHDP)
11.6.3 Multilayer Coextrusion Technique
11.7 Practical Applications of Multilayer Films/Coatings for Packaging of Food
11.8 Conclusion and Future Outlook
References
12 Characterization Techniques for Nanostructures in Food Packaging
12.1 Introduction
12.2 Nanoparticles
12.3 Role of Nanoparticles in Packaging Applications
12.4 Nanocomposite in Food Packaging
12.5 Methods for the Development of Nanocomposites
12.6 Various Nanoparticles Employed in Packaging
12.6.1 Nanoclay
12.6.2 Titanium Dioxide
12.6.3 Zinc Oxide Nanoparticles
12.6.4 Graphene-Based Nanomaterials
12.6.5 Silver Nanoparticles
12.7 Issues Associated with the Nanoparticle Incorporation
12.8 Characterization of Nanoparticles in the Packaging Materials
12.8.1 FTIR
12.8.2 Electron Microscopic Techniques
12.8.2.1 Scanning Electron Microscopy
12.8.2.2 Transmission Electron Microscopy
12.8.3 Thermal Analysis of the Packaging Material Containing Nanoparticles
12.8.4 X-Ray Photoelectron Spectroscopy
12.8.5 XRD
12.8.6 ICPMS
12.8.7 Raman Spectroscopy
12.9 Conclusions
References
13 Biodegradability Assessment of Biopolymer-Based Films
13.1 Introduction
13.2 Commercial and Renewable Biodegradable Polymers and Plasticizers
13.2.1 Thermoplastic Starch (TPS)
13.2.2 Polylactic Acid (PLA)
13.2.3 Polyhydroxyalkanoates (PHAs)
13.2.4 Plasticizers
13.3 Biodegradation Mechanism
13.4 Biodegradation of Biopolymers with Additives
13.5 Considerations
References
14 Nanobiotechnology in Food Preservation and Molecular Perspective
14.1 Introduction
14.2 Nanobiotechnology Aspects in Food Preservation and Food Packaging
14.3 Classification of Nanomaterials and Molecular Basis of Application
14.3.1 Nanoparticles
14.3.1.1 Silver-Based Nanoparticles
14.3.1.2 Titanium Dioxide (TiO2) Nanoparticles
14.3.1.3 Zinc Oxide (ZnO) Nanoparticles
14.3.2 Nanocomposites
14.3.2.1 Cellulose-Based Nanocomposites
14.3.2.2 Chitosan-Based Nanocomposites
14.3.2.3 Protein-Derived Bionanocomposites
14.3.2.4 Polylactic Acid Nanobiocomposites
14.3.3 Nanoclays
14.3.4 Nanoemulsions
14.3.5 Nanosensors
14.3.6 Nanostructures
14.4 Nanomaterials and Active and Intelligent Food Packaging Applications. 14.4.1 Active Packaging
14.4.2 Intelligent (“Smart”) Packaging
14.5 Nanomaterials and Postharvest Quality Parameters
14.5.1 Edible Coatings and Films in Food Packaging
14.5.2 Nanomaterials and the Potential against Postharvest Disease and Ethylene Production
14.6 Regulations and Safety Aspects
14.7 Conclusions and Outlook
References
15 Environmental and Toxicological Aspects of Nanostructures in Food Packaging
15.1 Introduction
15.2 Nanoparticles in Food Packaging. 15.2.1 Nanoclay
15.2.2 Nanosilver
15.2.3 Zinc Oxide (ZnO) NP
15.2.4 Titanium Dioxide (TiO2)
15.2.5 Silicon Dioxide (SiO2)
15.3 Toxicity Measurement of Nanoparticles Used in Food Industry
15.4 Nanotoxicity
15.4.1 Silver Nanoparticles (Ag NPs)
15.4.2 Titanium Nanoparticles (TiO2 NPs)
15.4.3 Silica Nanoparticle
15.4.4 Clay Nanoparticle
15.5 Migration Issues of Nanoparticles
15.6 Environmental Impacts of Nanoparticles
15.7 Conclusion
Acknowledgments
References
Index
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