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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.
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4D Printing of Foods : Fundamentals, Applications and Prospects
