Preface xv 1 Introduction to Nanotechnology-Enhanced Food Packaging Industry 1 Kunal Singha, Baburaj Regubalan, Pintu Pandit, Subhankar Maity, andShakeel Ahmed 1.1 Introduction 1 1.2 Nanotechnology Applications in Food Processing 3 1.2.1 Nanotechnology Applications in Preserving Meat Density, Taste, and Presentation 3 1.2.2 Nanotechnology Applications for Maintaining the Food Nutrient Value 4 1.3 Nanotechnology Functions for Preserving or Shelf Life 4 1.4 Nanotechnology in Food Packaging 4 1.4.1 Usages of Nanosensors in Pathogen and Adulterant Detection in the Food Industry 6 1.4.2 Nanotechnology Applications in Food Safety Issues 7 1.4.3 Bio-Based Nano-packaging in Food Industry 8 1.5 Nanocoating Applications in Food Industry 8 1.6 Nanocoats Used in Food Manufacturing 9 1.7 Importance of Nanolamine in Food Business 10 1.8 Antimicrobial Films Used in Food Industry 10 1.9 Nano-scavenging Oxygen Film Used in Food or Eating Substances 11 1.10 UV-Proof Processing of Foods Using Nanometal Oxides 11 1.11 Nano-intelligent Food Labeling 12 1.12 Nanotechnology-Aided Freshness and Spoilage Indicators 12 1.13 Nanotechnology-Aided Oxygen Indicators in Food Industry 13 1.14 Application of Nanotechnology in Product Identification and Anti-counterfeiting 13 1.15 Usages of Nanotechnology in Traceability and Active Tags in Food and Drug Industry 13 1.16 Conclusions 14 References 14 2 An Overview of Biopolymers in Food Packaging Systems 19 Jéssica de Matos Fonseca, Betina L. Koop, Thalles C. Trevisol, CristianeCapello, Alcilene R. Monteiro, and Germán A. Valencia 2.1 Introduction 19 2.2 Main Polymers Isolated from Biomass 20 2.2.1 Casein and Whey 20 2.2.2 Cellulose and Derivatives 22 2.2.3 Chitin and Chitosan 23 2.2.4 Collagen and Gelatin 23 2.2.5 Soybean and Derivatives 29 2.2.5.1 Soy Protein 29 2.2.5.2 Soybean Soluble Polysaccharide 32 2.2.5.3 Soybean Fiber and Derivatives 32 2.2.6 Starch and Derivatives 35 2.3 Main Polymers Obtained by Microbial Production 35 2.4 Main Biodegradable Polymers Chemically Synthesized 40 2.5 Conclusions 41 Conflicts of Interest 42 Acknowledgments 42 References 42 3 Nanostructures Based on Starch, Their Preparation, Processing, and Application in Packaging 55 Cristian C. Villa 3.1 Introduction 55 3.1.1 Starch Nanoparticles and Nanocrystals 55 3.1.2 Starch Nanomaterials in Food Packaging 57 3.1.3 Starch Nanomaterials as Carriers of Bioactive Molecules 58 3.1.4 Perspectives and Outlook 59 References 60 4 Cellulose Nanostructures and Its Application as Effective Food Packaging Systems 67 Girilal M and Jyothi K. Nair 4.1 Introduction 67 4.2 Source of Cellulose 68 4.3 Cellulose Structure 68 4.4 Properties of Cellulose 70 4.5 Nanocellulose 70 4.5.1 Types of Nanocellulose 71 4.5.1.1 Cellulose Nanofibrils 71 4.5.1.2 Cellulose Nanofibers 72 4.5.1.3 Cellulose Nanowhiskers 72 4.5.1.4 Cellulose Nanoballs 72 4.5.1.5 Cellulose Nanocrystals 72 4.5.2 Properties of Nanocellulose 72 4.5.2.1 Mechanical Properties 73 4.5.2.2 Barrier Properties 73 4.5.2.3 Water Vapor Properties 73 4.5.2.4 Other Properties 73 4.5.3 Synthesis of Nanocellulose 74 4.5.3.1 Electrospinning 74 4.5.3.2 Extrusion 76 4.5.3.3 Casting 76 4.5.3.4 Paper Making Process Using Filtration 76 4.5.3.5 Coating Process 77 4.6 Nanocellulose as Packaging Material 77 4.7 Comparison of Nanocellulose and Cellulose 81 4.8 Disadvantages of Using Nanocellulose in Food Packaging 82 4.9 Conclusions 84 References 84 5 Chitosan-Based Nanoparticles and Their Applications in Food Industry 87 Basant E. Elsaied and Ahmed A. Tayel 5.1 Introduction 87 5.2 Chitosan 88 5.2.1 Chitosan Precursor: Chitin Origins 88 5.2.1.1 Terrestrial Sources 88 5.2.1.2 Aquatic Sources 89 5.2.1.3 Microbiological Sources 89 5.2.2 Chemical Composition and Properties 90 5.2.2.1 Structural Properties 90 5.2.2.2 Physicochemical Properties 91 5.2.2.3 Diverse Properties 92 5.2.3 Preparation Methods and Manufacturing 92 5.2.4 Chitosan Modifications 93 5.2.5 Overview of Chitosan Applications 94 5.2.5.1 Food and Beverage Industry 94 5.2.5.2 Aquaculture 94 5.2.5.3 Pharmacy and Cosmetics 97 5.2.5.4 Dentistry 97 5.3 Nanoforms of Chitosan 97 5.3.1 Chitosan Nanocomposites 97 5.3.2 Chitosan Nanocarriers 97 5.3.3 Preparation Methods 98 5.3.3.1 Ionic Gelation Method 98 5.3.3.2 Reverse Micellar Method 98 5.3.3.3 Emulsion-Based Solvent Evaporation Method 98 5.3.3.4 Coprecipitation Method 98 5.3.4 Characterization Techniques 98 5.3.4.1 UV–Visible Spectroscopy (Spectroscopic Analysis) 98 5.3.4.2 Electron Microscopy (EM) 99 5.3.4.3 Dynamic Light Scattering (DLS) 99 5.3.4.4 Zeta Potential (ZP) 100 5.3.5 Overview of Applications 100 5.3.5.1 Tissue Engineering 100 5.3.5.2 Water Treatment 100 5.3.5.3 Agriculture 100 5.3.5.4 Drug Delivery 100 5.4 Chitosan-Based Nanoforms Applications in Food Industry 101 5.4.1 Opportunities in Food Processing 101 5.4.1.1 Chitosan-Based Nanoparticles: Enhancing Food Taste and Appearance 102 5.4.1.2 Chitosan-Based Nanoparticles: Maintaining Nutritional Value 103 5.4.2 Opportunities in Food Packaging 108 5.4.2.1 Chitosan Nanoforms Functionality as Food Packaging Materials 108 5.4.2.2 Chitosan-Based Nanoparticles Toxicity and Fate in Human Body 114 5.5 Updated Regulations in Application of Chitosan-Based Nanoparticles in Food 116 References 117 6 Nutrients-Based Nanocarriers and Its Application in Packaging Systems 129 Leidy T. Sanchez, N. David Rodriguez-Marin, Magda I. Pinzon, and Cristian C. Villa 6.1 Lipid-Based Nanocarrier 129 6.1.1 Nanoemulsions 130 6.1.2 Nanoliposomes 130 6.1.3 Solid Lipid Nanoparticles (SLNps) 132 6.1.4 Nanostructured Lipid Carriers (NLCs) 132 6.2 Carbohydrate-Based Nanocarriers 132 6.2.1 Starch Nanoparticles (SNPs) and Nanocrystals (SNCs) 133 6.2.2 Chitosan Nanoparticles 133 6.2.3 Alginate Nanoparticles 133 6.3 Protein-Based Nanocarriers 134 6.4 Applications of Nanocarriers in Active and Bioactive Food Packaging 134 6.5 Outlooks and Perspectives 135 References 136 7 Active Packaging Systems Based on Metal and Metal Oxide Nanoparticles 143 Lina F. Ballesteros, Hafsae Lamsaf, Sebastian Calderon V, Miguel A. Cerqueira, Lorenzo Pastrana, and José A. Teixeira List of Abbreviations 143 7.1 Introduction 144 7.2 Metal and Metal Oxide Nanoparticles Used in Active Food Packaging 145 7.3 Methods of Production of Metal and Metal Oxide Nanoparticles 147 7.3.1 Physical Synthesis 147 7.3.2 Chemical Synthesis 148 7.3.3 Biological Synthesis 149 7.4 Incorporation of Metal and Metal Oxide Nanoparticles into Food Packaging Materials 149 7.4.1 Extrusion 150 7.4.2 Casting 150 7.4.3 Physical Vapor Deposition 151 7.4.4 Electrospinning 151 7.5 Effect of Metal and Metal Oxide Nanoparticles on Active Packaging Properties 152 7.5.1 Structure 152 7.5.2 Morphology 153 7.5.3 Mechanical Properties 155 7.5.4 Barrier Properties 156 7.5.5 Antimicrobial Activity 157 7.5.5.1 Silver Nanoparticles 157 7.5.5.2 Zinc Oxide Nanoparticles 159 7.5.5.3 Copper and Copper Oxide Nanoparticles 160 7.5.5.4 Titanium Dioxide Nanoparticles 160 7.5.5.5 Gold Nanoparticles 161 7.5.5.6 Other Nanoparticle Systems 161 7.5.6 Scavenger Properties 161 7.5.7 Photocatalytic Properties 162 7.5.8 Optical Properties 163 7.6 Migration of Nanoparticles 163 7.6.1 Food Safety and Regulations 164 7.6.2 Regulation 165 7.7 Environmental Impact of Active Food Packaging Materials 166 7.7.1 Biodegradability 166 7.7.2 Recyclability 167 7.7.3 Life Cycle Assessment 167 7.8 Conclusions and Future Trends 168 Acknowledgments 168 References 169 8 Fabrication of Intelligent Packaging Systems Using Nano-Indicators and Sensors 183 Xiuting Hu and Ming Miao 8.1 Introduction of Intelligent Packaging 183 8.2 Nanoparticle-Based Temperature Indicators 185 8.2.1 Silver Nanoparticle-Based TTI 185 8.2.2 Gold Nanoparticle-Based TTIs 187 8.2.3 Polydiacetylene/Silica Nanocomposite-Based TTI 188 8.2.4 Nanofiber-Based TTIs 189 8.3 Nanomaterial-Based Humidity Sensors 190 8.3.1 ZnO Nanoparticle-Based Humidity Sensors 190 8.3.2 Other Metallic Nanoparticle-Based Humidity Sensors 191 8.3.3 Polymeric Nanocomposite-Based Humidity Sensors 192 8.4 Nanomaterial-Based pH Indicators and Sensors 193 8.5 Nanoparticle-Based O2 Indicators 195 8.6 Nanomaterial-Based CO2 Sensors 197 8.7 Nanomaterial-Based Freshness Sensors 198 8.7.1 Freshness Sensors Based on Detection of Biogenic Amines 199 8.7.2 Freshness Sensors Based on Detection of Biogenic Sulfides 201 8.7.3 Freshness Sensors Based on Detection of ATP Degradation Products 202 8.8 Conclusions and Perspectives 205 References 206 9 Nanostructure-Based Edible Coatings as a Function of Food Preservation 213 Anna Rafaela C. Braga, Josemar G. Oliveira Filho, Ailton C. Lemes, and Mariana B. Egea 9.1 Nanotechnology in Food Packaging: Principles and Applications 213 9.2 Edible Coatings 215 9.2.1 Chemical Characteristics of Edible Coatings 215 9.2.2 Methods to Apply Edible Coatings 216 9.2.3 Materials Used in the Edible Coatings 217 9.2.4 Incorporation of Nanomaterials in Edible Coatings 218 9.3 Safety of Nanocomposite for Application of Edible Coatings 223 9.4 Nanotechnology Regulation 225 9.5 Final Considerations and Outlook 227 References 227 10 An Overview of Higher Barrier Packaging Using Nanoadditives 235 Johnsy George, Basheer Aaliya, Kappat V. Sunooj, and Ranganathan Kumar 10.1 Introduction 235 10.2 Gas and Moisture Permeability through Polymer Packaging Materials 236 10.2.1 Permeability of Oxygen and Carbon Dioxide 237 10.2.2 Permeability of Moisture 238 10.3 Nanoadditives for Improving Barrier Properties 238 10.4 Methods to Prepare High Barrier Packaging Materials 239 10.4.1 Polymer Nanocomposites 239 10.4.2 Coating 240 10.4.3 Layer-by-Layer Assembly 240 10.5 Barrier Improvement by Reinforcement of Polymer Nanocomposites with Inorganic Nanoadditives 242 10.5.1 Metal and Metal Oxides Nanomaterials 243 10.5.1.1 Zinc 243 10.5.1.2 Magnesium 244 10.5.1.3 Silica 244 10.5.1.4 Titanium 245 10.5.1.5 Copper 246 10.5.1.6 Aluminum Oxide 246 10.5.2 Nanoclays 246 10.5.3 Carbon-Based Nanomaterials 248 10.6 Barrier Improvement of Biopolymers by Reinforcement with Organic Nanoadditives 249 10.6.1 Cellulose 250 10.6.2 Starch 252 10.6.3 Chitosan 253 10.6.4 Zein 253 10.6.5 Gelatin 254 10.6.6 Whey Protein Isolates 254 10.6.7 Soy Protein Isolates 255 10.7 Conclusion 255 References 256 11 Nanostructure-Based Multilayer Food Packaging Films 265 Shiji Mathew 11.1 Introduction 265 11.2 Requirements of Food Packaging Systems 266 11.3 Multilayer Packaging Films 267 11.4 Structure and Functions of Multilayer Film Packaging 268 11.5 Nanotechnology-Based Multilayer Films 269 11.6 Preparation of Nano-Based Multilayer Films 269 11.6.1 Layer-by-Layer (LbL) Nanoassembly 270 11.6.2 Electrohydrodynamic Processing (EHDP) 271 11.6.3 Multilayer Coextrusion Technique 275 11.7 Practical Applications of Multilayer Films/Coatings for Packaging of Food 276 11.8 Conclusion and Future Outlook 276 References 278 12 Characterization Techniques for Nanostructures in Food Packaging 285 Ashitha Jose, R. Aswani, and Radhakrishnan E. Krishnankutty 12.1 Introduction 285 12.2 Nanoparticles 286 12.3 Role of Nanoparticles in Packaging Applications 287 12.4 Nanocomposite in Food Packaging 288 12.5 Methods for the Development of Nanocomposites 288 12.6 Various Nanoparticles Employed in Packaging 289 12.6.1 Nanoclay 290 12.6.2 Titanium Dioxide 290 12.6.3 Zinc Oxide Nanoparticles 291 12.6.4 Graphene-Based Nanomaterials 291 12.6.5 Silver Nanoparticles 292 12.7 Issues Associated with the Nanoparticle Incorporation 292 12.8 Characterization of Nanoparticles in the Packaging Materials 293 12.8.1 FTIR 294 12.8.2 Electron Microscopic Techniques 296 12.8.2.1 Scanning Electron Microscopy 296 12.8.2.2 Transmission Electron Microscopy 297 12.8.3 Thermal Analysis of the Packaging Material Containing Nanoparticles 299 12.8.4 X-Ray Photoelectron Spectroscopy 300 12.8.5 XRD 300 12.8.6 ICPMS 301 12.8.7 Raman Spectroscopy 302 12.9 Conclusions 302 References 302 13 Biodegradability Assessment of Biopolymer-Based Films 307 Andrelina Maria Pinheiro Santos, Betty Del Carmen Jarma Arroyo, Luana de Souza Cavalcante Carnaval, and Enayde de Almeida Melo 13.1 Introduction 307 13.2 Commercial and Renewable Biodegradable Polymers and Plasticizers 308 13.2.1 Thermoplastic Starch (TPS) 309 13.2.2 Polylactic Acid (PLA) 310 13.2.3 Polyhydroxyalkanoates (PHAs) 310 13.2.4 Plasticizers 311 13.3 Biodegradation Mechanism 312 13.4 Biodegradation of Biopolymers with Additives 314 13.5 Considerations 316 References 317 14 Nanobiotechnology in Food Preservation and Molecular Perspective 327 S. Agriopoulou, E. Stamatelopoulou, V. Skiada, and T. Varzakas 14.1 Introduction 327 14.2 Nanobiotechnology Aspects in Food Preservation and Food Packaging 328 14.3 Classification of Nanomaterials and Molecular Basis of Application 329 14.3.1 Nanoparticles 330 14.3.1.1 Silver-Based Nanoparticles 330 14.3.1.2 Titanium Dioxide (TiO2) Nanoparticles 331 14.3.1.3 Zinc Oxide (ZnO) Nanoparticles 331 14.3.2 Nanocomposites 331 14.3.2.1 Cellulose-Based Nanocomposites 331 14.3.2.2 Chitosan-Based Nanocomposites 332 14.3.2.3 Protein-Derived Bionanocomposites 332 14.3.2.4 Polylactic Acid Nanobiocomposites 333 14.3.3 Nanoclays 334 14.3.4 Nanoemulsions 334 14.3.5 Nanosensors 334 14.3.6 Nanostructures 337 14.4 Nanomaterials and Active and Intelligent Food Packaging Applications 338 14.4.1 Active Packaging 338 14.4.2 Intelligent (“Smart”) Packaging 339 14.5 Nanomaterials and Postharvest Quality Parameters 341 14.5.1 Edible Coatings and Films in Food Packaging 341 14.5.2 Nanomaterials and the Potential against Postharvest Disease and Ethylene Production 342 14.6 Regulations and Safety Aspects 345 14.7 Conclusions and Outlook 347 References 347 15 Environmental and Toxicological Aspects of Nanostructures in Food Packaging 361 Sabarish Radoor, Jasila Karayil, Jyothi M. Shivanna, Aswathy Jayakumar, Sandhya A. Varghese, Radhakrishnan E. Krishnankutty, Jyotishkumar Parameswaranpillai, and Suchart Siengchin 15.1 Introduction 361 15.2 Nanoparticles in Food Packaging 362 15.2.1 Nanoclay 362 15.2.2 Nanosilver 362 15.2.3 Zinc Oxide (ZnO) NP 363 15.2.4 Titanium Dioxide (TiO2) 363 15.2.5 Silicon Dioxide (SiO2) 363 15.3 Toxicity Measurement of Nanoparticles Used in Food Industry 364 15.4 Nanotoxicity 365 15.4.1 Silver Nanoparticles (Ag NPs) 365 15.4.2 Titanium Nanoparticles (TiO2 NPs) 366 15.4.3 Silica Nanoparticle 367 15.4.4 Clay Nanoparticle 368 15.5 Migration Issues of Nanoparticles 369 15.6 Environmental Impacts of Nanoparticles 370 15.7 Conclusion 371 Acknowledgments 371 References 371 Index 379

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 innovations—as well as future perspectives—in 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 packagingComprehensive explorations of chitosan-based nanoparticles and their applications in the food industryPractical discussions of active packaging systems based on metal oxide nanoparticles and an overview of higher barrier packaging using nano-additivesIn-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.