Starch based nanomaterials for food packaging : perspectives and future prospectus /
Starch-Based Nanomaterials for Food Packaging: Perspectives and Future Prospectus presents the properties and sources of starch- based nanomaterials, new perspectives, safety aspects, applications and future trends.
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
London ; San Diego, CA :
Academic Press, an imprint of Elsevier,
[2024]
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Front cover
- Half title
- Title
- Copyright
- Dedication
- Contents
- Contributors
- Chapter 1 Starch-based nanomaterials, their properties and sources
- 1.1 Introduction
- 1.2 Active food packaging
- 1.3 Properties and sources of starch-based nanomaterials
- 1.3.1 Sources of starch-based nanomaterials
- 1.3.2 Properties of starch nanomaterials
- 1.4 The role of biodegradable materials as substitutes for synthetic plastics
- 1.5 Use of nanomaterial and nanocomposites in food packaging
- 1.6 Conclusion
- References
- Chapter 2 Nanostructured materials for the development of bio-based plastics for food applications
- 2.1 Introduction
- 2.2 Bio-based packaging materials
- 2.2.1 Types of nanostructured materials used in bio-based plastics
- 2.2.2 Coacervation
- 2.2.3 Electrospinning and electrospraying
- 2.2.4 Inclusion complexation
- 2.2.5 Supercritical fluid technique
- 2.2.6 Melt intercalation
- 2.2.7 Solvent casting
- 2.2.8 In situ polymerisation
- 2.3 Application of bio-based plastics in food packaging
- 2.4 Toxicity and safety issues
- 2.5 Conclusion
- References
- Chapter 3 Starch-based nanomaterials for food packaging
- 3.1 Introduction
- 3.2 Starch: chemical and structure
- 3.2.1 The chemical structure
- 3.2.2 Granules
- 3.3 Sources of starch
- 3.4 Classification of starch-based nanomaterials
- 3.4.1 Starch nanoparticles
- 3.4.2 Starch nanocrystals
- 3.4.3 Starch quantum dots
- 3.5 Synthesis of starch-based nanomaterials
- 3.6 Application of starch-based nanomaterials for food packaging
- 3.6.1 Starch as a biopolymer
- 3.6.2 Starch-based nanocomposites
- 3.6.3 Starch-based nanomaterials as a filler
- 3.7 Conclusion
- References
- Chapter 4 Starch-based nanofibres for food packaging application
- 4.1 Introduction
- 4.2 The properties of starch
- 4.2.1 Genetinasation.
- 4.2.2 Gelatinisation properties of modified starch
- 4.2.3 Rheological properties
- 4.2.4 Rheological behaviours of modified starch
- 4.3 Preparation methods of starch-based nanofibres
- 4.3.1 Electrospinning
- 4.3.2 Bubbfil spinning
- 4.3.3 Centrifugal spinning
- 4.3.4 Freeze-drying
- 4.4 Starch-based nanofibres for food packaging application
- 4.4.1 Structural and morphological characterisation of nanofibres
- 4.4.2 Chemical characterisation of nanofibres
- 4.4.3 Mechanical and thermal characterisations
- 4.4.4 Characterisation of other properties
- 4.5 Use of starch-based nanofibres for food packaging
- 4.6 Challenges and future perspectives
- 4.7 Conclusion
- References
- Chapter 5 Starch-nanostructured-based active packaging for food applications
- 5.1 Introduction
- 5.2 Different starch sources and their properties
- 5.2.1 Biological origin
- 5.2.2 Geographical origin
- 5.2.3 Macroscopic characteristics
- 5.2.4 Chemical components
- 5.2.5 Starch-based film functions
- 5.3 Types and functions of nanostructured materials in active food packaging
- 5.3.1 Starch-based bionanocomposites
- 5.3.2 Starch/biopolymer-based nanofillers
- 5.3.3 Starch/nanocellulose
- 5.3.4 Starch/nanochitin composites
- 5.3.5 Starch/nanochitosan
- 5.3.6 Starch/inorganic nanofillers
- 5.3.7 Starch/nanoclay
- 5.3.8 Starch/carbon nanotubes
- 5.3.9 Starch/ZnO
- 5.3.10 Starch/TiO2
- 5.3.11 Starch-based aerogels
- 5.4 Processing techniques
- 5.4.1 Supercritical drying
- 5.4.2 Freeze drying
- 5.5 Properties of biodegradable aerogels
- 5.5.1 Density, pore size, porosity and specific surface area
- 5.5.2 Topology and morphology
- 5.5.3 Mechanical properties
- 5.5.4 Thermal conductivity
- 5.5.5 Starch-based carbon dots/fluorescent films
- 5.5.6 Carbon dots from starch
- 5.6 Fabrication methods for a carrier system based on starch.
- 7.2.8 Manufacturing of modified gold nanoparticles in ionic liquids
- 7.3 Potential food packaging applications
- 7.3.1 Bio-based packaging
- 7.3.2 Nanotechnology in food industry
- 7.3.3 Scientific advancements in nanofood technology
- 7.3.4 Metallic and organic nanoparticles
- 7.3.5 Gold nanoparticles in food packaging
- 7.4 Future perspectives and conclusion
- References
- Chapter 8 Cereal starch-based nanoparticles in food packaging applications
- 8.1 Introduction
- 8.2 Sources of cereal starch-based nanoparticles
- 8.2.1 Waxy maize starch
- 8.2.2 Corn starch
- 8.2.3 Proso millet
- 8.2.4 Rice starch
- 8.3 Chemical methods for the preparation of cereal starch-based nanoparticles
- 8.3.1 Acid hydrolysis
- 8.3.2 Nanoprecipitation
- 8.4 Physical methods
- 8.4.1 Ultra-sonication
- 8.4.2 High-pressure homogenisation
- 8.4.3 Gamma radiation
- 8.4.4 Electro-spraying
- 8.4.5 Milling
- 8.5 Biological methods
- 8.5.1 Enzymatic method
- 8.6 Combine methods
- 8.6.1 Enzymatic method along with acid hydrolysis
- 8.6.2 Hydrolysis and ultrasonication
- 8.7 Potential food packaging applications
- 8.8 Conclusion
- References
- Chapter 9 Edible packaging reinforced with nutrients-based nanomaterials
- 9.1 Introduction
- 9.2 Different types of edible coating
- 9.2.1 Protein-based films
- 9.2.2 Wheat gluten films and coatings
- 9.2.3 Films made from soy protein isolate
- 9.2.4 Casein protein-based coatings and films
- 9.2.5 Polysaccharide-based films
- 9.2.6 Starch-based coatings
- 9.2.7 Chitosan-based films
- 9.2.8 Pectin-based edible films and coatings
- 9.2.9 Alginate-based edible coatings and films
- 9.2.10 Lipid-based edible coatings and films
- 9.3 Preparation techniques use prepare starch-based biodegradable films
- 9.3.1 Traditional techniques
- 9.3.2 New techniques.
- 9.4 Potential application of edible packaging in different food products
- 9.4.1 pH
- 9.4.2 Colour
- 9.4.3 Lipid oxidation
- 9.4.4 Microbial analysis
- 9.5 Future perspectives in edible coating
- 9.6 Conclusion
- References
- Chapter 10 Starch-based nanomaterials safety aspects: Perspectives and future trends
- 10.1 Introduction
- 10.2 Preparation methods of starch nanomaterials
- 10.2.1 Nanocrystalline starch
- 10.2.2 Hydrolysis of acid
- 10.2.3 Combined approaches
- 10.2.4 Modification of nanocrystalline
- 10.2.5 Nanoparticles of starch
- 10.2.6 Nanofibres of starch
- 10.3 Safety aspects of starch base nanomaterials
- 10.3.1 Starch-based nanomaterials characteristics
- 10.4 Nutraceutical and pharmaceutical starch-based nanomaterials
- 10.5 Applications of starch-based nanomaterials
- 10.5.1 Using starch-based nanomaterials in packaging
- 10.5.2 Using starch-based nanomaterials in delivery systems
- 10.5.3 Using starch-based nanomaterials in emulsifying agent
- 10.5.4 Using starch-based nanomaterials in fat mimics
- 10.5.5 Application of nanomaterials in the food industry
- 10.5.6 Application of nanomaterials as a protein-based nanocarrier
- 10.6 Trends and future perspectives of starch-based nanomaterials
- 10.7 Conclusion
- References
- Index
- Back cover.