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Nanotechnology Interventions In Food Packaging And Shelf Life
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Book Synopsis Nanotechnology Interventions in Food Packaging and Shelf Life by : Aamir Hussain Dar
Download or read book Nanotechnology Interventions in Food Packaging and Shelf Life written by Aamir Hussain Dar and published by CRC Press. This book was released on 2022-08-29 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology has revolutionized agriculture and food technology, improving the shelf life of foods through interventions of nanomaterials in the packaging. Smart materials, biosensors, nanobiosenors, packaging materials, nanocarbon dots, and nanodevices address aspects of the food industry, such as food safety, food security, and packaging and shelf life. Nanotechnology Interventions in Food Packaging and Shelf Life shows how nanotechnology has the potential to transform food packaging materials in the future. Nanotechnology applied to food packaging can increase the shelf life of foods, minimize spoilage, ensure food safety, and repair damaged packaging. Key Features Sheds light on benefits of nanotechnology in the food packaging industry Contains information on utilization of nanocellulose and nanofibrils in food packaging Provides an overview of nanosensor applications for shelf-life extension of different food materials This book presents a comprehensive review of new innovations in nanotechnology, packaging, preservation, and processing of food and food products. It serves as a useful tool for food engineers and technologists in the food packaging industry.
Book Synopsis Nanotechnology in Edible Food Packaging by : Vimal Katiyar
Download or read book Nanotechnology in Edible Food Packaging written by Vimal Katiyar and published by Springer Nature. This book was released on 2021-03-27 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: p="" This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality. It covers current research trends, history outlines, and state of the global marketin combination with associated biomaterials and synthesis strategies. The contents detail the use of various emerging bionanostructured materials such as cellulose nanostructures, chitosan nanostructures, and more.It further deliberates an in-depth discussion on various synthesis strategies and routes for the development of edible food packaging in terms of utilizing various nanosystems such as polymeric nanocomposites, nanoencapsulation systems, nanoemulsion systems, and others.Further, it also discusses experimental practices for bionanostructured and edible packaging materials to check the effectivity in terms of offering enhanced shelf life of food products. It also touches upon the socio-techno challenges in-line with developing edible packaging materials using nanotechnology for high performance packaging application. The book is an excellent guide for both the academia and industry especially early career professionals in edible food packaging sectors for selecting proper biomaterial involvingbiofillers, modifiers, cross linkers, compatibilizers and others to enhance the property of edible food packaging for targeted features. ^
Book Synopsis Nanotechnology in Intelligent Food Packaging by : Annu
Download or read book Nanotechnology in Intelligent Food Packaging written by Annu and published by John Wiley & Sons. This book was released on 2022-07-06 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: NANOTECHNOLOGY IN INTELLIGENT FOOD PACKAGING This book is a state-of-the-art exposition of nanotechnology and food packaging which is undergoing rapid advancement. This book is specially designed with an emphasis on the state-of-the-art in nanotechnology and food packaging. It offers fascinating techniques for producing smart and active food packaging and also discusses its toxicity and the role that nanosensors play in detecting different pathogens in food packaging. The concluding chapters also explain recent developments concerning the incorporation of health supplements in food packaging and their future role in producing intelligent food packaging. The 16 chapters of this book were contributed by academic and industry experts working in their respective areas of research and are thoughtfully arranged in a systematic fashion that preserves the flow of knowledge. An attempt has been made to include all the information in a single monograph to better understand the topics and technologies involved in the application of nanotechnology in intelligent food packaging. Audience The book is aimed at researchers, industry scientists such as chemists, biologists, polymer technologists, food packaging industrialists, biotechnologists, health experts, quality/food safety officials, and policymakers. It will also be helpful to graduate students in the fields of materials science, polymer science, and biotechnology to better understand the fundamental concepts involved in food packaging in relation to extending shelf life.
Book Synopsis Nanotechnology-Enhanced Food Packaging by : Jyotishkumar Parameswaranpillai
Download or read book Nanotechnology-Enhanced Food Packaging written by Jyotishkumar Parameswaranpillai and published by John Wiley & Sons. This book was released on 2022-05-31 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology-Enhanced Food Packaging Timely overview of functional food packaging made with nanotechnology and nanomaterials In Nanotechnology-Enhanced Food Packaging, a distinguished group of researchers delivers a comprehensive and insightful introduction to the application of nanomaterials in food packaging. This edited volume covers recent innovations—as well as future perspectives—in the industry and offers a complete overview of different types of nanomaterials used in food packaging. The book also discusses the use of nanoparticles in the development of active and functional food packaging and the related environmental and toxicological aspects. Featuring one-of-a-kind contributions from leaders in the field, Nanotechnology-Enhanced Food Packaging provides real-world solutions to food packaging challenges and considers the legislative and economic implications of new technologies. Among the new developments in nanotechnology-enhanced food packaging covered by the book are: Thorough introduction to biopolymers in food packaging systems and nanostructures based on starch, their preparation, processing, and applications in packaging Comprehensive explorations of chitosan-based nanoparticles and their applications in the food industry Practical discussions of active packaging systems based on metal oxide nanoparticles and an overview of higher barrier packaging using nano-additives In-depth examinations of the characterization techniques for nanostructures in food packaging Perfect for materials scientists, food technologists, and polymer chemists, Nanotechnology-Enhanced Food Packaging also belongs on the bookshelves of plastics technologists and allied professionals in the food industry.
Book Synopsis Nanotechnology Horizons in Food Process Engineering by : Megh R. Goyal
Download or read book Nanotechnology Horizons in Food Process Engineering written by Megh R. Goyal and published by CRC Press. This book was released on 2023-03-10 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although nanotechnology has revolutionized fields such as medicine, genetics, biology, bioengineering, mechanics, and chemistry, its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is now being explored for creating new flavors, extending food shelf life, and improving food protection and nutritional value, as well as for intelligent nutrient delivery systems, “smart” foods, contaminant detection nanodevices and nanosensors, advanced food processing, antimicrobial chemicals, encapsulation, and green nanomaterials. This new three-volume set addresses a multitude of topical issues and new developments in the field. Volume 1 focuses on food preservation, food packaging, and sustainable agriculture, while Volume 2 looks at nanotechnology in food process engineering, applications of biomaterials in food products, and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications for improving food delivery systems. Together, these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry, explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 1 discusses emerging nanotechnolgical applications in food processing, packaging, and preservation. It focuses on using nanoparticles for safe and nutritional food production, protecting crops from pests, increasing nutritional value, and providing solutions for various environmental issues. This book especially deals with nanotechnology for controlling plant pathogens, food packaging and preservation, agricultural productivity, wastewater treatment, and bioenergy production. Volume 2 discusses nanotechnology use in non-thermal techniques such as high-pressure processing (HPP), pulsed electric fields (PEFs), pulsed light, ultraviolet, microwave, ohmic heating, electrospinning, and nano- and microencapsulation. This volume looks at the role and application of minimal processing techniques such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, and high-pressure assisted freezing. The successful applications of nanotechnologies on juices, meat and fish, fruits and vegetable slices, food surface, purees, milk and milk products, extraction, drying enhancement, and encapsulation of micro-macro nutrients are also considered. The volume also presents several computer-aided techniques that are emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Significant role of food properties in design of specific food and edible packaging films have been elucidated. Nanotechnology Horizons in Food Process Engineering: Volume 3: Trends, Nanomaterials, and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics, including the stability of nanoparticles in food, nanobiosensing for the detection of food contaminants, nanotechnology applications in agriculture, the role of nanotechnology in nutrient delivery, how nanotechnology is applied in dairy products, biofunctional magnetic nanoparticles in food safety, the development of nutraceuticals using nanotechnological tools, and more.
Book Synopsis Advances in Sustainable Food Packaging Technology by : Megh R. Goyal
Download or read book Advances in Sustainable Food Packaging Technology written by Megh R. Goyal and published by CRC Press. This book was released on 2024-02-13 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume explores the recent innovations in active, intelligent, and smart packaging systems that embrace packaging potential to not only provide protection to food but to also improve its nutritive value, reduce contamination by releasing antimicrobials, and provide real-time status of food quality. The book presents novel edible food packaging, nanotechnology-based improvements in food packaging, and biodegradation and bio-based approaches for management of food waste and plastic waste from packaging.
Book Synopsis Application of Nanotechnology in Food Science, Processing and Packaging by : Chukwuebuka Egbuna
Download or read book Application of Nanotechnology in Food Science, Processing and Packaging written by Chukwuebuka Egbuna and published by Springer Nature. This book was released on 2022-05-03 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book entitled ‘Application of Nanotechnology in Food Science, Processing and Packaging’ presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications. The application of nanotechnology in the food industry is an emerging area which has found tremendous use in improving food quality through the enhancement of food taste, texture, colour, and flavour. Also, its application has improved the bioavailability and target delivery of certain bioactive food ingredients through controlled release of nutrients, a feature that is impossible with the conventional methods of food processing. The application of nanotechnology in food packaging for the detection of contaminants, pathogens, biotoxins and pesticides through nanosensor safety evaluations has led to the increase in shelf-life of products and quality assurance through the detection and monitoring of toxins. This book taps from the experience of subject experts from key institutions around the world. The users of this book will benefit greatly as the chapters were simplified and arranged carefully to aid proper understanding, consistency and continuity.
Book Synopsis Nanotechnology in Societal Development by : Soney C. George
Download or read book Nanotechnology in Societal Development written by Soney C. George and published by Springer Nature. This book was released on with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Nanoparticles in Active Polymer Food Packaging by : Zlata Hrnjak-Murgic
Download or read book Nanoparticles in Active Polymer Food Packaging written by Zlata Hrnjak-Murgic and published by Smithers Pira. This book was released on 2015-11-25 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Active polymer food packaging is packaging which has been designed to deliberately interact with food or with a direct food environment to reduce oxygen and moisture levels, preserve flavourings and the quality of the food. New concepts of active and intelligent packaging play an increasingly important role by offering numerous and innovative solutions for extending the shelf-life or for maintaining, improving or monitoring food quality and safety. This is the driving force for the food packaging industry's development of new and improved packaging concepts using nanoparticles.This book gives an overview of applications for various types of nanoparticles, such as different metal based substances, and explains their role in polymer food packaging.The book also elaborates the mechanism of activity of each type of nanoparticle, for example:- Antimicrobial activity- Oxygen absorption (scavengers)- Ultraviolet blocking properties- Water vapour permeabilityThe characterisation of polymer nanocomposite materials and the regulatory aspects of nanomaterials are also discussed.Information is provided about the polymers and polymer nanocomposites, and in addition, the book provides information about new food packaging materials with improved mechanical, barrier and antimicrobial properties to preserve the food during transport and storage.
Book Synopsis Food Processing and Packaging Technologies by : Jaya Shankar Tumuluru
Download or read book Food Processing and Packaging Technologies written by Jaya Shankar Tumuluru and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Nanomaterials for Food Packaging by : Miguel Angelo Parente Ribei Cerqueira
Download or read book Nanomaterials for Food Packaging written by Miguel Angelo Parente Ribei Cerqueira and published by Elsevier. This book was released on 2018-05-10 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Food Packaging and Shelf Life by : Gordon L. Robertson
Download or read book Food Packaging and Shelf Life written by Gordon L. Robertson and published by CRC Press. This book was released on 2009-12-21 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and
Book Synopsis Sustainable Postharvest Technologies for Fruits and Vegetables by : Sajid Ali
Download or read book Sustainable Postharvest Technologies for Fruits and Vegetables written by Sajid Ali and published by CRC Press. This book was released on 2024-08-30 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruits and vegetables, commonly termed as "fresh produce" are an important component of the human diet, as these provide various beneficial and essential health-related compounds. Nevertheless, fresh produce is susceptible to postharvest deterioration and decay along with loss of certain nutrients due to innapropriate storage conditions and lack of standard postharvest technologies. In addition, the short shelf life is considered another major constraint that must be extended after harvest to ensure a wider availability window of the fresh produce for consumers. From this perspective, the use of postharvest approaches is considered imperative to reduce the deterioration of harvested fresh produce in order to extend their storage and shelf life potential on a sustainable basis. Sustainable Postharvest Technologies for Fruits and Vegetables covers various aspects of postharvest technologies with major developments over the recent past and provides a way forward for the future. The sustainable use of various technologies and elicitors could be adapted from farm to fork in order to conserve the eating quality of fresh produce. Therefore, this book covers various sustainable postharvest treatments and technologies that could be considered highly effective for the delay of postharvest senescence and deterioration. Among the various technologies, the use of preharvest treatments, controlled atmosphere, dynamic control atmosphere, modified atmosphere and hypobaric conditions has tremendous potential for the fresh fruits and vegetables industry. In the same way, cold plasma, pulsed light, ultraviolet light, ultrasound technology, nanoemulsions, nano-packaging, electrolyzed water, high pressure processing, ozone gas, irradiations, edible coatings, vacuum packaging and active packaging with slow releasing compounds along with nanotechnology are highly practicable and possesses tremendous potential to be used in the maintenance of overall eating quality and storage life extension of the fresh produce. Key Features: Overviews the major factors affecting postharvest physiology and shelf life potential of fresh produce. Focuses on major sustainable technologies having the potential to maintain postharvest quality and extend shelf life of fruits and vegetables. Describes practical and recent advances of various approaches indispensable for the maintenance of overall eating quality and food safety attainment for fresh produce on a sustainable basis. Covers how quality maintenance and shelf life rely on preharvest practices, nonthermal treatments, storage atmospheres, packaging materials, active packaging, edible packaging, coating application techniques, nanotechnology and ecofriendly plant extracts and natural antagonists.
Book Synopsis Nanotechnology in Food Products by : Institute of Medicine
Download or read book Nanotechnology in Food Products written by Institute of Medicine and published by National Academies Press. This book was released on 2009-11-21 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Nanotechnology for Sustainable Food Packaging by : C. Anandharamakrishnan
Download or read book Nanotechnology for Sustainable Food Packaging written by C. Anandharamakrishnan and published by Wiley. This book was released on 2025-03-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Latest techniques for the development of biodegradable food packaging casings with commentary on safety concerns and regulatory frameworks Nanotechnology for Sustainable Food Packaging covers the latest techniques and applications of nanotechnology, demonstrating capabilities to revolutionize the food packaging sector. This includes concepts of biodegradable food packaging, approaches to improve material functionality, robust sensing systems, and the scope of employing advanced analytical and computational approaches to support progress in the field. Throughout, the text focuses on the United Nations Sustainable Development Goals, including life cycle analysis, biodegradability, green practices, eco-friendliness, and sustainability. This book explores the major food packaging matrixes (polymers, edible films, and multilayers), different categories of advances (composites, active and intelligent packaging), labeling considerations, region- and country-specific regulatory frameworks, and safety concerns. Readers will also find a futuristic preview of this rapidly advancing field and an overview of lab-ready technologies with the potential for commercialization, developed recently and have the potential to replace synthetic polymers. Written by a team of highly qualified authors, Nanotechnology for Sustainable Food Packaging discusses sample topics including: Nanotechnologys potential to improve the shelf life of food products, the chemistry and functionality of different materials based on merits and possible challenges Sources, chemistry, and functionality of various bio-based sources and their usage as nanocomposites, and bio-based alternatives, drawbacks, and research trends Bioactive compounds in food packaging and their benefits, preparation methods, characterization approaches, delivery, and assessment Surface modification approaches through sustainable physico-chemical approaches, and the development of flexible packaging materials suitable for specific requirements such as nonthermal processing Nanotechnology for Sustainable Food Packaging is an essential scientific and technological reference for scientists and R&D personnel who are interested in advancing food packaging technologies. The book is also valuable for students, researchers, and food industry professionals studying nanotechnology in food, food packaging, and food science and technology.
Book Synopsis Handbook of Food Nanotechnology by : Seid Mahdi Jafari
Download or read book Handbook of Food Nanotechnology written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2020-06-17 with total page 774 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Coatings on Food Packaging and Shelf Life by : Lili Ren
Download or read book Coatings on Food Packaging and Shelf Life written by Lili Ren and published by Mdpi AG. This book was released on 2023-10-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food packaging plays an important role in the preservation and transportation stages of food. In recent years, coating packaging has become a research hotspot. Coatings can inhibit the growth of microorganisms during food storage, control gas exchange, water penetration, and oxidation processes in food, thus improving food safety and extending the shelf life of food, which brings convenience to consumers. This Special Issue on food packaging and shelf life caters to the needs of scientists, material scientists, food chemists, and microbiologists in the area of food packaging and shelf life. The journal will mainly publish original research papers, review articles, and short communications in the following areas: food packaging material development, coatings or films material development, nano coatings or films material, edible coatings or films, designing coatings or films machinery, physical and chemical properties of food packaging coatings or films, modified atmosphere packaging systems, active and intelligent antimicrobial packaging systems, food package testing, sensory properties of packaged foods, migration from packaging materials, food package interactions, shelf life of packaged food products, recycling of food packaging materials, microbial stability of food during storage, handling and transportation, sensory changes during food storage, shelf life and food safety, chemical, physical and microbial determinants for shelf life, shelf life simulation, and accelerated shelf life tests.
