Nanotechnology-Enhanced Food Packaging

by Parameswaranpillai, Jyotishkumar; Krishnankutty, Radhakrishnan Edayileveettil; Jayakumar, Aswathy; Rangappa, Sanjay Mavinkere; Siengchin, Suchart

• ISBN13: 9783527347735
• ISBN10: 3527347739
• Edition: 1st
• Format: Hardcover
• Copyright: 2022-06-07
• Publisher: Wiley-VCH
• More Book Details

Summary

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.

Author Biography

Jyotishkumar Parameswaranpillai is Faculty member in the Center of Innovation in Design and Engineering for Manufacturing at the King Mongkut's University of Technology North Bangkok, Thailand. He has published more than 80 journal articles and edited five books. He received numerous awards and recognitions including the prestigious Kerala State Award for the Best Young Scientists in 2016 and the INSPIRE Faculty Award in 2011.

Radhakrishnan E. K. is currently working as Assistant Professor in the School of Biosciences of the Mahatma Gandhi University, Kottayam, India, as Director of the Business Innovation and Incubation Centre (BIIC) and as Joint Director of Inter University Centre for Organic Farming and Sustainable Agriculture (IUCOFSA). He completed his doctoral degree from Rajiv Gandhi Centre for Biotechnology, Thiruvananthapuram, Kerala, India in 2008 and did post-doctoral studies at the University of Tokyo, Japan, in 2010. His research area includes plant microbe interactions, microbial natural products microbial synthesis of metal nanoparticles, polymer-based nanocomposites for food packaging and medical materials with antimicrobial effects.

Aswathy Jayakumar has obtained her PhD in Biotechnology in School of Biosciences, Mahatma Gandhi University, Kottayam, India. After her MSc in Biotechnology, she has completed an advanced degree in biosciences and has authored seven publications and contributed to five book chapters. She received the Best Paper Award in Biotechnology 2019 at the Kerala Science Congress. Her area of research is functional biology of endophytic microorganisms and nanotechnology-based food packaging systems.

Sanjay Mavinkere Rangappa is Assistant Professor in the Department of Mechanical and Process Engineering at the King Mongkut's University of Technology North Bangkok, Thailand. He received his PhD from Visvesvaraya Technological University, India. His research areas include natural fiber composites and polymer composites. He has published more than 35 journal articles and several book chapters.

Suchart Siengchin is President of the King Mongkut's University of Technology North Bangkok (KMUTNB), Thailand. After his PhD from University of Kaiserslautern, Germany, he did Postdoctoral Research at the Kaiserslautern University and Purdue University, USA. He received the habilitation at Chemnitz University, Germany, in 2016. His research focuses on polymer processing and composite materials. He has published more than 80 journal articles.

Table of Contents

Introduction to Nanotechnology in Food Packaging
An Overview of Biopolymers in Food Packaging Systems
Techniques Used for the Development of Packaging Films
Nanostructures Based on Starch, Their Preparation, Processing and Applications in Packaging
Cellulose Nanostructures and Its Application as Effective Food Packaging Systems
Chitosan-Based Nanoparticles and Their Processing for Food Industry
Nutrients-Based Nanocarriers and Their Applications in Packaging Systems
Clay Nanoparticles and Their Applications in Food Packaging
Active Packaging Systems Based on Metal Nanoparticles
Intelligent and Smart Packaging Systems with Special Emphasis on Nanodevices and Sensors
Nanostructure-Based Edible Coatings as a Function of Food Preservation
An Overview of Higher Barrier Packaging Using Nano-Additives
Nanostructures Based on Multilayer Films in Food Packaging
Nanoparticle as a Function of UV Protection Agent in Food Packaging
Characterization Techniques for Nanostructures in Food Packaging
Biodegradability Assessment of Polymer-Based Films
Nanobiotechnology in Food Preservation and Molecular Perspective
Nano-Based Currently Available Food Packaging Systems, Market, Migration and Patents
Environmental and Toxicological Aspects of Nanostructures in Food Packaging