Nanobiotechnology for food processing and packaging.

This book explores advanced techniques and materials in food processing and packaging, with a focus on the role of nanotechnology. It examines the properties of nanomaterials, their application in food packaging, and their potential to improve food safety and preservation. The book addresses challen...

Full description

Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	London : Academic Press, 2024.
Subjects:	Food > Packaging > Technological innovations. Food industry and trade > Technological innovations. Nanobiotechnology. Aliments > Conditionnement > Innovations. Nanobiotechnologie. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Front cover
Half title
Title
Copyright
Dedicated
Contents
Contributors
Editor biographies
Dr. Jay Singh
Dr. Ravindra Pratap Singh
Professor Charles Oluwaseun Adetunji
Dr. Ajeet Kumar Kaushik
Mr. Kshitij RB Singh
Preface
Acknowledgment
Part 1 Fundamentals
Chapter 1 Introduction: Nanobiotechnology for food processing and packaging
1.1 Introduction
1.2 Properties of nano biomaterials and nanocomposites
1.3 Factors influencing food processing
1.3.1 Particle size
1.3.2 Roughness and zeta potential
1.3.3 Doping
1.3.4 Surface charge and pH
1.4 Application of nanobiotechnology in the food industry
1.4.1 Food processing
1.4.2 Food packaging
1.5 Challenges of nanobiotechnology in the food industry
1.6 Conclusion and prospects
References
Chapter 2 Properties of nanomaterials for utilization in the food industry
2.1 Introduction
2.2 Properties of nanomaterials
2.2.1 Electronic and optical properties
2.2.2 Magnetic properties
2.2.3 Thermomechanical and barrier properties
2.2.4 Biological properties
2.3 Applications in the food industry
2.3.1 Engineered nanomaterials in food
2.3.2 Nano delivery of functional components
2.3.3 Nanofiltration
2.3.4 Food packaging
2.3.5 Food monitoring
2.4 Cytotoxicity aspects of nanomaterials
2.5 Conclusion and prospects
References
Chapter 3 Physicochemical characteristics and properties of nanobiocomposites for food packing and processing
3.1 Introduction
3.2 Nanobiocomposites for food packaging and processing
3.2.1 Physicochemical characteristics of nanobiocomposites
3.3 Properties of nanobiocomposites
3.3.1 Improved bio-based packaging
3.3.2 Active packaging
3.3.3 Smart packaging
3.4 Concluding statements.
3.5 Future trends on nanobiocomposites for food packaging application
Acknowledgment
References
Chapter 4 Nanobiotechnology for the food industry: Current scenario, risk assessment, and management
4.1 Introduction
4.2 Role of nanobiotechnology in food production
4.3 Role of nanobiotechnology in food processing
4.4 Role of nanobiotechnology in food packaging
4.5 Role of nanobiotechnology in food preservation
4.5.1 Encapsulation technique
4.5.2 Production technique of nanocapsule
4.6 Current scenario
4.6.1 The implications: today's decisions will figure out tomorrow's world
4.6.2 How to build scenarios
4.7 Risk assessment
4.7.1 Hazard identification
4.7.2 Assessment exposure
4.7.3 Hazard characterization
4.7.4 Risk characterization
4.8 Risk assessment principle
4.8.1 Tools for assessment of risk in food industry
4.8.2 Types of risk assessments in food industry
4.8.3 Risk communication
4.9 Challenges and limitations
4.10 Risk management
4.10.1 Risk management decisions
4.10.2 Steps for selection of risk management options
4.10.3 Steps for effective risk management process
4.10.4 Risk management policies
4.10.5 Practices to control the risk
4.10.6 Mitigate the risk of nanotechnology
4.11 Conclusion and perspective
Acknowledgment
References
Part 2 Food processing
Chapter 5 Nanobiotechnological utility for the removal of food contaminants: Physicobiochemical
5.1 Introduction
5.2 Nanomaterials
5.2.1 Nanoparticle
5.2.2 Nanofilm
5.3 Utilization of nanobiotechnology
5.3.1 Nanobiotechnology utilization in food sector
5.3.2 Nanobiotechnology utilization in other sectors
5.4 Nanobiotechnology for food contaminants removal
5.4.1 Removal of contaminants in the food cultivation/rearing process.
5.5 Nanobiotechnology removes pollutants in the food industry chain
5.5.1 Remove contaminants from food processing
5.5.2 Remove contaminants during food packaging and transportation
5.5.3 Removal of contaminants during food preservation
5.6 Worldwide concerns on nanoparticles in food sector
5.7 Conclusion and future recommendations
References
Chapter 6 Emerging issues in the food processing
6.1 Introduction
6.1.1 Do we really require processed food?
6.1.2 NOVA food classification system
6.2 Adverse effects of food processing technologies on food
6.2.1 Shortcomings of thermal treatment of food
6.2.2 Shortcomings of nonthermal treatment of food
6.2.3 Impact of physical treatments
6.2.4 Impact of chemical treatments
6.2.5 Impact of fermentative treatments
6.3 Health hazards associated with processed food
6.3.1 Impact of ultra-processed food on human health
6.3.2 Effect of food processing on the structure and matrix of food
6.3.3 Food additives, food colors, and food flavors
6.3.4 Diseases due to microbial contamination of food
6.4 Factors affecting the food processing industry
6.5 Conclusion
References
Chapter 7 Challenges of nanobiotechnology in food processing
7.1 Introduction
7.2 Challenges of nanobiotechnology in food processing
7.2.1 Nanotoxicity of nanofood
7.2.2 Consumers health and safety
7.2.3 Biological adverse effects of nanomaterials used in food technology
7.2.4 Impact on environment and ecology
7.2.5 Emerging policies and regulations of nanomaterials in food
7.2.6 The Food and Drug Administration notes
7.3 Future prospects
7.4 Conclusion
References
Chapter 8 Factors influencing food processing
8.1 Introduction
8.2 Processes involved in food processing
8.2.1 Primary food processing
8.2.2 Secondary food processing.
8.2.3 Tertiary food processing
8.3 Factors affecting food processing
8.3.1 During pre- and postharvesting
8.3.2 During processing and transportation
8.3.3 During packaging
8.4 Conclusion
References
Chapter 9 Nanobiosensor potentialities for food toxin detection
9.1 Introduction
9.2 History of biosensors
9.3 Nanotechnology as biosensor
9.4 Types of food toxins
9.5 Carbon-based nanomaterial used in food toxin detections
9.5.1 Carbon nanotubes
9.5.2 Graphene
9.5.3 Fullerenes
9.5.4 Nanodiamonds
9.6 Metallic nanoparticles
9.6.1 Gold nanoparticles
9.6.2 Silver nanoparticles
9.6.3 Platinum nanoparticles
9.6.4 Quantum dots
9.6.5 Polymer nanocomposites
9.6.6 Metal oxides
9.7 Conclusion
References
Chapter 10 Nanobiosensors for mycotoxins detection in foodstuff: Qualitative and quantitative assessments
10.1 Introduction
10.2 Traditional detection methods for mycotoxin
10.2.1 Extraction and cleanup procedures of mycotoxins
10.2.2 Analytical methods of quantification and determination of mycotoxins
10.2.3 Analytical methods of quantification and determination of mycotoxins
10.3 Nanobiosensors
10.4 Nanobiosensors applications for mycotoxin detection
10.5 Conclusion
References
Chapter 11 Sustainability and environmental issues in food processing
11.1 Introduction
11.2 Food processing
11.3 Environmental impact of food processing
11.3.1 Energy efficiency
11.3.2 Solid waste
11.3.3 Liquid consumption and waste
11.4 Sustainable processes for food processing
11.4.1 Nonthermal processing
11.4.2 Efficient use of water in food industry
11.4.3 Low-temperature industrial surplus heat utilization
11.5 Assessment methods for environmental sustainability
11.5.1 Ecological footprint
11.5.2 Carbon footprint.
11.5.3 Life cycle assessment
11.6 Food preservation, shelf life, and environment suitability
11.7 Conclusion
Acknowledgment
References
Chapter 12 Common techniques in food processing technologies
12.1 Introduction
12.2 Stages in food processing
12.3 Traditional techniques of food processing
12.3.1 Homogenization
12.3.2 Pasteurization
12.3.3 Canning
12.3.4 Drying
12.3.5 Smoking
12.4 Benefits of food processing
12.5 Importance of food processing and preservation
12.6 Methods of food processing
12.6.1 Drying
12.6.2 Cooling
12.6.3 Sugaring
12.6.4 Vacuum pack
12.6.5 Smoking
12.6.6 Freezing
12.6.7 Pickling
12.6.8 Salting
12.6.9 Poaching
12.6.10 Simmering
12.7 Setbacks in food processing
12.8 Nonthermal technologies for food processing
12.8.1 Pulse light technique
12.8.2 Cold plasma
12.8.3 Ultrasound
12.8.4 Irradiation
12.8.5 Magnetic field processing
12.8.6 High pressure techniques
12.9 Conclusion
References
Chapter 13 Microbial assessment and other considerations in food processing
13.1 Introduction
13.2 Microbial growth condition
13.2.1 Intrinsic factors
13.2.2 Extrinsic factors
13.2.3 Interactions of factors
13.3 Food-borne pathogen microorganisms
13.3.1 Characteristics of bacterial agents, viruses, and parasites
13.4 Food spoilage microorganisms
13.4.1 Microorganisms involved in spoilage
13.5 Food safety management
13.6 Conclusion
References
Chapter 14 Sustainable novel food packaging in current scenario: An analysis to environmental perspectives
14.1 Introduction
14.2 Food packaging
14.3 Types of food packaging
14.3.1 Plastic packaging
14.3.2 Glass packaging
14.3.3 Metal food packaging materials
14.3.4 Paper packaging
14.4 Recycling
14.5 Conclusion
References.