Nanotechnology Interventions in Food Packaging and Shelf Life

This book shows how nanotechnology has the potential to transform food packaging materials in the future and presents new innovations in nanotechnology, packaging, preservation and processing of food and food products.

Autorentext

Dr. Aamir Hussain Dar is currently working as Assistant Professor in the Department of Food Technology, Islamic University of Science & Technology, Awantipora, J&K, India. He completed his Master's Degree in Agricultural Processing & Food Engineering from Sam Higginbottom University of Agriculture, Technology and Sciences, formerly Allahabad Agricultural Institute, Allahabad, India and PhD from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. Dr. Aamir has published many peer-reviewed research and review papers in reputed journals. He has also published many book chapters and delivered a number of presentations in many national and international conferences. Dr. Aamir is also serving as editorial board member & reviewer of several journals related to food science & technology. Dr. Aamir has supervised many students at bachelors and masters level

Dr. Gulzar Ahmad Nayik completed his Master's Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and PhD from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. He has published so far 57 peer-reviewed research and review papers, authored/co-authored 30 book chapters, edited five books with Springer, Elsevier & Taylor-Francis. Dr Nayik has also published a textbook on Food Chemistry & Nutrition and has delivered number of presentations in various national and international conferences, seminars, workshops, and webinars. Dr Nayik was shortlisted twice for prestigious Inspire-Faculty Award in 2017 and 2018 from Indian National Science Academy, New Delhi, India. He was nominated for India's prestigious National Award (Indian National Science Academy Medal for Young Scientists-2019-20). Dr Nayik also fills the roles of editor, associate editor, assistant editor & reviewer for many food science and technology journals. He has received many awards, appreciations and recognitions and holds membership of various International societies & organizations. Dr Nayik is currently editing several book projects in Elsevier, Taylor & Francis, Springer Nature, Royal Society of Chemistry etc.

Klappentext

Nanotechnology has revolutionized agriculture and food technology, improving the shelf-life of foods through interventions of nano materials in their packaging. Smart materials, biosensors, nanobiosenors, packaging materials, nanocarbon dots, and nanodevices address such aspects of the food industry as food safety, food security, and packaging and shelf.

* Nanotechnology Interventions in Food Packaging and Shelf Life shows* 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 tears in packaging. It presents new innovations in nanotechnology, packaging, preservation and processing of food and food products.

Key Features:

• Sheds light on benefits of nanotechnology in 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 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.

Inhalt

1. Application of Nanotechnology in Food Packaging & Food Quality. 2. Nanotubes as Packaging Tool. 3. Nanocellulose for food packaging applications. 4. Nanomaterials-based biosensors for packaging application 5. Nanotechnology derived antimicrobial packaging. 6. Nanofibrils and nanorods based nanofillers for food packaging application. 7. Oxide based nanocomposites for food packaging application. 8. Nanostructure based bioactive packaging. 9. Shelf extension of foods through nanosensor application. 10. Silver nanoparticles as food packaging additives for shelf life extension. 11. Nanoencapsulation of essential oil based packaging for shelf life extension of foods. 12. Engineered nanoparticles for shelf extension and food safety. 13. Potential Risks, Health Safety Feature, and Public Acceptance of Nanoparticles in Packaging. 14. Toxicity, government regulations and future of nanotechnology in food packaging. 15. Environmental Toxicity of Emerging Micro and Nanoplastics: A Lesson Learned from Nanomaterials.