Nanotechnology-Enhanced Food Packaging

The book gives detailed insights into the application of nanomaterials in food packaging, covering recent innovations as well as future perspectives. The chapters provide a comprehensive review on the types of nanomaterials used in food packaging and their processing and characterization. In addition, the book discusses the use of nanoparticles in the development of active and functional food packaging and the related environmental and toxicological aspects.

Auteur

*Jyotishkumar Parameswaranpillai, PhD, is Research Director of Mar Athanasios College for Advanced Studies Tiruvalla (MACFAST), Pathanamthitta, Kerala, India.*

*Radhakrishnan Edayileveettil Krishnankutty, PhD, is Assistant Professor in the School of Biosciences of the Mahatma Gandhi University in Kottayam, India. * Aswathy Jayakumar, PhD,* is the recipient of the Best Paper Award in Biotechnology 2019 at the Kerala Science Congress. Her research is focused on functional biology of endophytic microorganisms. * Sanjay Mavinkere Rangappa, PhD,* is Senior Research Scientist at King Mongkut's University of Technology North Bangkok in Thailand. He is recognized by Stanford University's list of the world's Top 2% of the Most-Cited Scientists in Single Year Citation Impact 2019. * Suchart Siengchin, PhD,* is President of King Mongkut's University of Technology North Bangkok in Thailand. He received his doctorate from the University of Kaiserslautern in Germany.*

Texte du rabat
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 innovationsas well as future perspectivesin 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.

Résumé
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 innovationsas well as future perspectivesin 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.

Contenu
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