Nanotechnology for Sustainable Food Packaging

Name: Nanotechnology for Sustainable Food Packaging
Brand: Wiley
Price: 145.99 EUR
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C. Anandharamakrishnan Jeyan A. Moses M. Maria Leena(Herausgeber*in)

Wiley (Verlag)

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Erschienen am 7. März 2025

477 Seiten

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Beschreibung

Latest techniques for the development of biodegradable food packaging casings with commentary on safety concerns and regulatory frameworks

Nanotechnology for Sustainable Food Packaging covers the latest techniques and applications of nanotechnology, demonstrating capabilities to revolutionize the food packaging sector. This includes concepts of biodegradable food packaging, approaches to improve material functionality, robust sensing systems, and the scope of employing advanced analytical and computational approaches to support progress in the field. Throughout, the text focuses on the United Nations Sustainable Development Goals, including life cycle analysis, biodegradability, green practices, eco-friendliness, and sustainability.

This book explores the major food packaging matrixes (polymers, edible films, and multilayers), different categories of advances (composites, active and intelligent packaging), labeling considerations, region- and country-specific regulatory frameworks, and safety concerns. Readers will also find a futuristic preview of this rapidly advancing field and an overview of lab-ready technologies with the potential for commercialization.

Written by a team of highly qualified authors, Nanotechnology for Sustainable Food Packaging discusses sample topics including:

Nanotechnology's potential to improve the shelf life of food products, the chemistry and functionality of different materials based on merits and possible challenges
Sources, chemistry, and functionality of various bio-based sources and their usage as nanocomposites, and bio-based alternatives, drawbacks, and research trends
Bioactive compounds in food packaging and their benefits, preparation methods, characterization approaches, delivery, and assessment
Surface modification approaches through sustainable physico-chemical approaches, and the development of flexible packaging materials suitable for specific requirements such as nonthermal processing

Nanotechnology for Sustainable Food Packaging is an essential scientific and technological reference for scientists and R&D personnel who are interested in advancing food packaging technologies. The book is also valuable for students, researchers, and food industry professionals studying nanotechnology in food, food packaging, and food science and technology.

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Inhalt

Cover
Title Page
Copyright Page
Contents
List of Contributors
Preface
Chapter 1 Nanotechnology in the Food Industry
1.1 Introduction
1.2 Nanotechnology in the Food Industry
1.2.1 Food Production
1.2.2 Food Processing
1.2.3 Food Additives
1.2.4 Food Packaging and Retailing
1.2.5 Food Safety and Quality
1.2.6 Food and the Consumer
1.3 Conclusion
References
Chapter 2 Trends in Food Packaging and the Scope of Nanotechnology
2.1 Introduction
2.2 Role of Nanotechnology in Food Packaging
2.2.2 Effect of Food Packaging on the Shelf-Life of Food
2.2.3 Role of Packaging Material from a Health Perspective
2.3 Types of Nanomaterials Deployed in Food Packaging
2.3.1 Nanoscale Polymers
2.3.2 Nanoscale Metals
2.3.3 Carbon Nanotubes and Carbon Dots
2.3.4 Nanoscale Clays
2.3.5 Nanocomposites
2.4 Categorization of Food Packaging
2.4.1 Packaging for Horticulture Products
2.4.2 Packaging for Fleshy Animal-Based Food
2.4.3 Packaging for Dairy Products
2.4.4 Packaging for Confectionery Items
2.4.5 Packaging for Beverages
2.5 Effects of Food Packaging Materials on the Environment
2.6 Future Scope of Nanotechnology in Food Packaging
2.7 The Commercial Value of Food Packaging in the Market
2.8 Patents Related to Food Packaging
2.8.1 Safety Concerns and Judicial Aspects of Food Packaging
2.9 Conclusion
Acknowledgment
References
Chapter 3 Polymer-Based Nanocomposites in Food Packaging
3.1 Introduction
3.2 Types of Polymers
3.3 Types of Fillers
3.4 Polymer Nanocomposites - Preparation Methods
3.5 Mechanism of Reinforcement
3.6 Common Polymer Nanocomposites Used in Food-Packaging Systems
3.6.1 Polymer/Carbon Nanotube-Based Nanocomposites
3.6.2 Polymer/Graphene Nanocomposites
3.6.3 Polymer/Nanoclay-Based Nanocomposites
3.6.4 Polymer/Inorganic Nanoparticle Nanocomposites
3.7 Applications in Food Packaging
3.8 Properties of Polymer Nanocomposites
3.8.1 Gas and Water Vapor Permeability
3.8.2 Mechanical Properties
3.8.3 Melt Flow Index
3.8.4 Microstructure
3.8.5 Antibacterial Properties
3.8.6 Thermal Properties
3.9 Environmental Impact
3.10 Conclusion
References
Chapter 4 Inorganic and Metal Oxide Nanomaterials in Food Packaging
4.1 Introduction
4.2 Types and Functions of Nanomaterials in Food Packaging
4.2.1 Titanium Dioxide Nanoparticles
4.2.2 ZnO Nanoparticles
4.2.3 Silica Nanoparticles
4.2.4 Nanoclay and Silicate Nanoparticles
4.2.5 Silver-Based Nanoparticles
4.2.6 Other Nanoparticles
4.2.6.1 Copper Oxide Nanoparticles
4.2.6.2 Selenium Nanoparticles
4.2.6.3 Calcium Oxide Nanoparticles
4.3 Inorganic and Metal Oxide Nanomaterials Applied in Food Packaging
4.3.1 Inorganic-Based Nanocomposites
4.3.1.1 Titanium Dioxide (TiO2)
4.3.1.2 Zinc Oxide (ZnO)
4.3.1.3 Nanoclay
4.3.1.4 Silver
4.3.1.5 Copper
4.4 Properties of Inorganic and Metal/Metal Oxide Nanoparticles
4.4.1 Antiviral Activity of Metal Oxide Nanoparticles
4.4.2 Antimicrobial Mechanisms of Metal Oxide Nanoparticles
4.4.3 Toxicity of Metal Oxide Nanoparticles
4.5 Legislation and Regulatory Aspects
4.6 Applications in Food Systems
4.6.1 Intelligent Packaging-Application of Metal Oxide Nanoparticles in Food Safety Sensors
4.6.2 Applications of Inorganic Nano-Additives, as a Function of Their Structure
4.6.2.1 Titanium Dioxide Nanoparticles
4.6.2.2 1D Nano-Additives
4.6.2.3 Nanolayers
4.7 Conclusion and Future Trends
References
Chapter 5 Edible Coatings: Concept, Applications and Toxicological Aspects
5.1 Introduction
5.2 Edible Coating Concept, Nanotechnology, and Raw Materials Applied to These Matrices
5.3 Methods of Coating
5.3.1 Dipping
5.3.2 Spraying
5.3.3 Layer-by-Layer
5.3.4 Vacuum Impregnation
5.3.5 Foaming
5.3.6 Fluidized-Bed Processing
5.3.7 Panning
5.4 Nanocomposites and Bio-Based Materials for Edible Coatings
5.4.1 Polymers and Their Blends
5.4.2 Nanocomposites and Nanoparticles
5.4.3 Agro-Industrial Waste as Coating-Forming Materials
5.4.4 Active Edible Coatings and Agro-Industrial Waste as a Source of Bioactive Compounds
5.5 The Essential Properties of Bio-Nanocomposite Coatings
5.6 Coatings as Substance Releasers or Carriers in Food Models
5.6.1 Application on Fresh/Fresh-Cut Fruits and Vegetables
5.6.2 Application on Meat and Its Derivatives
5.6.3 Application on Dairy
5.6.4 Bakery Application
5.7 General Safety Aspects Related to the Development of Food Contact Materials
5.8 Toxicological Aspects, Safety, and Components Migration Related to Edible Coatings
5.9 Conclusion and Prospects
Acknowledgment
Conflicts of Interest
References
Chapter 6 Multilayer Flexible Films for Bio-Based Food Packaging
6.1 Introduction
6.2 Bio-Based Materials and Methodologies
6.2.1 Bio-Based Materials
6.2.2 Production Methodologies
6.2.2.1 Solution Casting and Layer-by-Layer(LbL) Technique
6.2.2.2 Thermoplastic "Dry" Process-Extrusion
6.2.2.3 Coating Technologies
6.2.2.4 Other Techniques
6.3 Multilayer Structures
6.3.1 Reinforcing Materials
6.3.2 Active Materials
6.3.3 Intelligent Materials
6.4 Food Applications
6.5 Conclusion
Acknowledgments
References
Chapter 7 Nanoencapsulation and Nanodelivery Through Food Packaging
7.1 Introduction
7.2 Food-Packaging Applications
7.2.1 Active Packaging
7.2.2 Intelligent Packaging
7.3 Perishable Food Applications
7.3.1 Fruits and Vegetables
7.3.2 Meat
7.3.3 Dairy Products
7.4 Stored Grains
7.5 Health and Environmental Impacts of Nanoencapsulated Materials
7.6 Summary and Prospects
References
Chapter 8 Active Packaging: Concept, Applications, and Regulatory Aspects
8.1 Introduction
8.2 Types and Mechanisms of Nano Material-Based Active Packaging
8.2.1 Nanoparticles-Based Antimicrobial Packaging Systems
8.2.1.1 Popular Metal Nanoparticles
8.2.1.2 Metal Oxide Nanoparticles
8.2.2 Bioactive Compounds
8.2.3 Nanoscaled Oxygen Scavengers
8.2.4 Nanoscaled Ethylene Scavengers
8.3 Nanomaterial-Based Active Packaging Enhancements in MAP
8.4
8.4.1 Smart and Intelligent Packaging
8.4.2 Nanosensors
8.4.2.1 Nanosensors for Detection of Toxins
8.4.2.2 Nanosensors for Food Pathogen Detection
8.4.2.3 Nanosensors for Chemical and Pesticide Residue Detection
8.5 Regulatory Considerations and Safety
8.6 Conclusion
References
Chapter 9 Intelligent Packaging: Concept, Applications, and Regulatory Aspects
9.1 Introduction
9.2 Concepts of Intelligent Packaging
9.3 Types of Intelligent Packaging
9.3.1 Indicators
9.3.1.1 Time Temperature Indicators
9.3.1.2 Leak Indicators
9.3.1.3 pH Indicators
9.3.1.4 Gas Indicators
9.3.1.5 Freshness Indicators
9.3.2 Data Carriers
9.3.2.1 Barcode
9.3.2.2 Radio-FrequencyIdentification
9.3.3 Sensors
9.3.3.1 Chemical Sensors
9.3.3.2 Biosensors
9.4 Nanotechnological Applications in Intelligent Packaging
9.5 Applications of Intelligent Food Packaging for Meat/Fish, Fruits, Vegetables, and Dairy Products
9.5.1 Commercially Available Intelligent Packaging
9.6 Regulatory Aspects
9.7 Conclusion and Future Perspective
Acknowledgment
References
Chapter 10 Biosensors and Nanosensors for Quality Evaluation in Food Packaging
10.1 Introduction
10.2 General Working Principles of Biosensors, Nanosensors and Bio-Nanosensors
10.3 Applications of Biosensors, Nanosensors, and Bio-Nanosensors in Food Packaging
10.3.1 Biosensors
10.3.2 Nanosensors
10.3.2.1 Bio-Nanosensorsfor Food Packaging
10.4 Challenges and Future Trends
10.5 Conclusion
References
Chapter 11 Biodegradable Food Packaging and Additive Manufacturing Technology
11.1 Introduction
11.2 Emerging Concerns on the Usage of Synthetic Polymers
11.3 Biodegradable Materials Used for Food Packaging
11.3.1 Biopolymers Obtained from Natural Biomass Products
11.3.1.1 Cellulose
11.3.1.2 Starch
11.3.1.3 Gelatin
11.3.1.4 Chitin or Chitosan
11.3.2 Synthetic or Man-made Biopolymers
11.3.2.1 Polycaprolactone
11.3.2.2 Poly(vinyl alcohol)
11.3.3 Biopolymers Obtained from Natural or Genetically Modified Organisms
11.3.3.1 Xanthan
11.3.3.2 Glucans
11.3.3.3 Poly-g-glutamicacid
11.3.3.4 Alginate
11.3.3.5 Cyanophycin
11.3.3.6 Poly (hydroxyl alkanoates) (PHAs)
11.4 Advantages and Limitations of Biodegradable Polymer
11.5 Bionanocomposites for Food Packaging
11.5.1 Gas and Water Vapor Permeability
11.5.2 Mechanical Properties (Tensile Strength, Elongation at Break, and Work of Fracture)
11.5.3 Microstructure
11.5.4 Antibacterial Properties
11.5.5 Thermal Properties
11.6 Biodegradation and Waste Valorization of Eco-friendly and Sustainable Biopolymers
11.7 Market Trends in Biodegradable Food Packaging
11.7.1 Smart Food-Packaging System
11.7.2 Biodegradable Active Packaging
11.7.2.1 Using Plant Extract
11.7.2.2 Using Essential Oils
11.7.3 Biodegradable Intelligent Packaging
11.7.3.1 pH-basedFreshness Indicators
11.7.3.2 CO2 Limit Detectors
11.8 Emerging Applications of Novel Techniques for the Development of Biodegradable Packaging Materials
11.8.1 3D Food Printing
11.8.1.1 3D Printing in Packaging Material Design
11.8.2 4D Food Printing
11.8.2.1 4D Printing in Packaging Material Design
11.8.3 5D and 6D Food Printing
11.9 Conclusion and Future Perspective
References
Chapter 12 Nanoscale Surface Modification by Fatty Acid Grafting Technologies
12.1 Introduction
12.2 Chemical Process
12.2.1 Grafting Temperature
12.2.2 Time
12.2.3 Types of Fatty Acids
12.2.4 Concentration of Fatty Acid
12.2.5 Types of Substrate
12.2.6 Type of Grafting Process/Techniques
12.2.6.1 Transfer Method
12.2.6.2 Direct Method
12.2.6.3 Gravure Printing
12.2.6.4 Spraying
12.3 Upscaling Options and Requirements
12.4 Industrial Fields of Application
12.4.1 Partial Water-Soluble Packaging
12.4.2 Flexible Packaging
12.4.3 Paper-based Packaging
12.4.4 Textile
12.5 Legal Aspects
12.6 Occupational Safety
12.7 Sustainability Aspects and Future Scenarios
12.7.1 Release Liners for Pressure-Sensitive Adhesives (PSAs)
12.7.2 Paper and Paperboard-based Packaging
12.7.3 Repellent Properties of Textiles and Easy Emptying of Packaging
Acknowledgments
References
Chapter 13 Applications of Nanotechnology in the Packaging of Special/Space Foods
13.1 Introduction
13.2 Criteria for Packaging of Space Foods
13.3 Evolution of Space Foods and Packaging Technologies
13.4 Exploration Agencies and Their Packaging Trends
13.5 Applicability of Nano Packaging to Processed Space Foods
13.5.1 Packaging for Freeze-Dried Foods
13.5.2 Beverage Pouch
13.5.3 Packaging for Irradiation Sterilized Foods
13.5.4 Retort Pouches/Thermostabilized Packaging
13.5.5 Metal Cans
13.5.6 Packaging of High-Pressure-Processed (HPP) Foods
13.5.7 High-Barrier Flexible Packaging
13.5.8 Packaging for MATS (Microwave-Assisted Thermal Sterilization) Foods
13.6 Emerging/Novel Space Food Packaging Technologies
13.6.1 Edible Films
13.6.2 Modified Atmospheric Packaging (MAP) for Rehydratable Foods
13.6.3 Bite-Size Food Packaging
13.6.4 Polymer Composite Packaging
13.6.5 Hurdle Technology
13.7 Challenges Faced in Space Food Packaging
13.8 Use of Nanotechnology for Quality Detection of Space Foods
13.9 Future Scope of Packaging Materials for Space Foods
13.10 Conclusion and Outlook
References
Chapter 14 Life Cycle Analysis in Food Packaging
14.1 Introduction
14.2 Sustainable Food Packaging
14.3 Life Cycle Assessment
14.3.1 Goal and Scope Definition
14.3.2 Functional Unit
14.3.3 Life Cycle Inventory
14.3.4 Life Cycle Impact Assessment (LCIA)
14.4 LCA of Nanofood Packaging
14.5 Environmental Impacts of Nanofood Packaging Materials
14.6 Major Challenges and Future Perspective
14.7 Conclusion
References
Chapter 15 Migratory Effects, Safety, and Concerns of Nanofood Packaging
15.1 Introduction
15.2 Nanomaterial Types in Nanofood Packaging
15.2.1 Titanium Dioxide (TiO2)
15.2.2 Silver (AgNPs)
15.2.3 Gold (AuNPs)
15.2.4 Zinc Oxide (ZnO)
15.2.5 Silicon Oxide (SiO2)
15.2.6 Nanocapsules
15.2.7 Liposomes
15.3 Migration of Nanomaterials from Packaging
15.3.1 Types of Migration
15.3.1.1 Migration Related to the Nature of Foods
15.3.1.2 Contact Migration
15.3.1.3 Gas-Phase
15.3.1.4 Penetration Migration
15.3.1.5 Set-OffMigration
15.3.1.6 Condensation/Distillation Migration
15.4 Factors Affecting the Migration
15.4.1 Nature of Foods
15.4.2 Mode of Contact
15.4.3 Temperature
15.4.4 Nature of Packaging Material
15.4.5 Migrant Characteristics
15.4.6 Migrant Concentration in Packaging
15.4.7 Size and Shape of Nanoparticles
15.4.8 Surface Chemistry
15.4.9 Properties of the Packaging Material
15.4.10 Contact Time
15.4.11 Chemical Composition of the Food or Product
15.5 Diffusion Models and Their Terminologies
15.5.1 Fickian Diffusion
15.5.2 Non-Fickian Diffusion
15.5.3 Partition Coefficient
15.5.4 Solubility and Diffusion Equations
15.6 Migration Modeling
15.6.1 Deterministic/Mechanistic
15.6.2 Empirical
15.6.3 Stochastic
15.6.4 Probabilistic
15.7 Modeling Approaches for Different Packaging Materials
15.7.1 Plastic
15.7.2 Paper and Board
15.7.3 Other Materials
15.8 Migration Modeling Software
15.9 Migratory Effects of Nanoparticles on Food
15.10 Migration Tests
15.10.1 Food Simulants
15.10.1.1 Water
15.10.1.2 Acetic Acid
15.10.1.3 Ethanol
15.10.1.4 Oil
15.10.2 Specific Migration Testing
15.11 Toxicological Effect of Nanoparticles on Human Health
15.12 Safety Regulation
15.13 Final Remarks
References
Chapter 16 Global Regulatory Frameworks for Nanomaterials in Food Packaging
16.1 Introduction
16.2 Scope of Nanomaterials in Food Packaging
16.3 Regulations in Different Regions
16.3.1 North America
16.3.2 European Union
16.3.3 Asia
16.3.3.1 Japan
16.3.3.2 China
16.3.3.3 Australia and New Zealand
16.4 Guidelines for the Evaluation of Nano-Based Agri-Inputs and Food Products in India
16.4.1 Nanomaterials
16.4.2 Nano-Agri Products
16.4.3 Nano-Agri-Input Product (NAIP)
16.5 Global Standards
16.6 Market Trends and Consumer Preference
16.7 Perspectives and Conclusion
References
Chapter 17 Nanotechnology Solutions in Food Packaging: Present and Future
17.1 Introduction
17.2 Current Status of Food Nanotechnology
17.2.1 Food Packaging
17.3 Applications in Food Packaging Industry
17.3.1 Edible Films/Coating
17.3.2 Increased Mechanical Strength and Gas Barrier Properties
17.3.3 Antimicrobial Packaging
17.3.4 Intelligent Packaging
17.4 Future Prospective
17.5 Conclusion
References
Chapter 18 Sustainability and Future of Nanofood Packaging
18.1 An Introduction to Sustainable Packaging
18.1.1 Merits of Packed Food
18.1.1.1 Safety Is Ensured
18.1.1.2 Better and Hygiene
18.1.1.3 Convenient Storage
18.1.1.4 Food Quality Preserved
18.1.2 Demerits of Packed Food
18.1.2.1 Adverse Effects of Preservatives
18.1.2.2 Presence of Harmful Bisphenol A (BPA)
18.1.2.3 Extremely Addictive
18.1.2.4 Usage of Chemical Ingredients
18.2 Potential Future Applications for Smart Packaging with Various Food Products
18.2.1 Future Applications
18.3 The Future of Antimicrobial Packaging Systems
18.4 Nanotechnology in Sustainable Plastics for Food Packaging
18.5 Sustainable Preparation Methods for Nanomaterials
18.6 Future Research Areas Based on Societal Demand and Emerging Approaches
18.7 Nondestructive Quality Checks
18.8 Novel Sustainable Advanced Materials and Their Future Scope
18.9 Conclusion
References
Index
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