CiNii 図書 - Nanotechnology in edible food packaging : food preservation practices for a sustainable future

< p=""> This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality. It covers current research trends, history outlines, and state of the global marketin combination with associated biomaterials and synthesis strategies. The contents detail the use of various emerging bionanostructured materials such as cellulose nanostructures, chitosan nanostructures, and more.It further deliberates an in-depth discussion on various synthesis strategies and routes for the development of edible food packaging in terms of utilizing various nanosystems such as polymeric nanocomposites, nanoencapsulation systems, nanoemulsion systems, and others.Further, it also discusses experimental practices for bionanostructured and edible packaging materials to check the effectivity in terms of offering enhanced shelf life of food products. It also touches upon the socio-techno challenges in-line with developing edible packaging materials using nanotechnology for high performance packaging application. The book is an excellent guide for both the academia and industry especially early career professionals in edible food packaging sectors for selecting proper biomaterial involvingbiofillers, modifiers, cross linkers, compatibilizers and others to enhance the property of edible food packaging for targeted features. ^

Table of Contents: Part I Recent Advances in Edible Food Packaging: Targeted Materials and Production Strategies Chapter 1: Edible Food Packaging: An Introduction Tabli Ghosh, Vimal Katiyar Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati-781 039, Assam, India The chapter will provide a brief overview of the significance of edible food packaging in regard to other available food preservation techniques. The historical outline of the development of edible films and coatings in research and development will be discussed in detail. The current prospects and global market of edible food packaging will also be deliberated to know the impact of the present approach in sustainable development. Additionally, the chapter will give an overview of the whole book. Chapter 2: Synthesis Strategies and Targeted Materials in Edible Food Packaging Tabli Ghosh, Vimal Katiyar Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati-781 039, Assam, India This section will provide a brief and comprehensive review of the recent trends and challenges for the development of edible food packaging materials for improved food product life. The synthesis strategies for the development of edible food packaging materials will be summarized with different routes such as coating (dipping, dripping, spraying, foaming, brushing), and film formation (extrusion, compression, solution casting). The section will also outline the preparation method and properties of various edible food packaging including the study on available edible coating and edible film preparation techniques. The chapter will also detail the significance of available edible biopolymers for the preparation of various categories of edible food packaging in regards to available other kinds of packaging materials. Chapter 3: Cellulose based Nanostructured Materials in Edible Food Packaging Tabli Ghosh, Doli Hazarika, Vimal Katiyar Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati-781 039, Assam, India In this section, the fabrication and characterization of various cellulose based nanostructured materials will be discussed with suitability of their applications as a potential candidate for edible food packaging. Moreover, the toxicity and stability of cellulose based nanostructured materials such as nanocrystals, nanofibers, and nanoparticles, bacterial cellulose will be studied in regards to developing various forms of edible food packaging to enhance shelf life of food products. Chapter 4: Chitosan based Nanostructured Materials in Edible Food Packaging Tabli Ghosh, Kona Mondal, Vimal Katiyar Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati-781 039, Assam, India In this section, a discussion on the preparation and property analysis of chitosan based nanostructured materials will be discussed with the ability to deliver tailored properties to act as a potential candidate for the development of edible films and coatings. Further, the various advantageous property of nanochitosan such as antimicrobials, antifungal and other health beneficial properties in the forms of nanocrystals, nanofibers, nanoparticles, and others. The effect of various sources and molecular weight of chitosan in the property and effectiveness of edible food packaging will also be discussed. Chapter 5: Starch based Nanostructured Materials in Edible Food Packaging Tabli Ghosh, Munmi Das, Vimal Katiyar Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati-781 039, Assam, India In this section, a discussion on the preparation and property analysis of starch based nanostructured materials will be discussed with appropriateness of their applications as a noteworthy candidate for edible food packaging. The fabrication of starch based materials from various sources and their potential use as an edible packaging material are included in this section. Moreover, the effect of starch based nanostructured materials with other added agents will also be discussed. Chapter 6: Protein based Nanostructured Materials in Edible Food Packaging Naba Kumar Kalita, Tabli Ghosh, Vimal Katiyar Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati-781 039, Assam, India Protein based nanostructured materials are widely utilized materials for edible food packaging. The protein based films are considered to provide significant mechanical and barrier properties in comparison to polysaccharide based materials, thus the use of protein based nanostructured materials in terms of property improvements, aggregation, and shelf life improvement will be discussed. Chapter 7: Lipid Based Nanostructured materials in Edible Food Packaging Tabli Ghosh, Naba Kumar Kalita, Vimal Katiyar Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati-781 039, Assam, India The use of several nanoforms of lipids such as solid lipid nanoparticles, and others are used to improve the moisture barrier property of edible food packaging. A discussion on the various lipids and fats based sources to be used in the edible food packaging will be made. Further, the hydrophobic compounds are used to increase the hydrophobicity of the packaging materials such as natural waxes, petroleum based waxes, vegetable oils, and others. Chapter 8: Inorganic Nanomaterials in Edible food packaging Purabi Bhagwati, Tabli Ghosh, Vimal Katiyar Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati-781 039, Assam, India In this section, a discussion on the use of various inorganic nanoparticles such as titanium dioxide, silicon dioxide, zinc oxide, iron oxides, and others will be made. Further, the effectiveness of inorganic nanoparticles in preventing foodborne diseases will be discussed, where the inorganic nanoparticles can release biocide into food products. The inorganic nanomaterials are used in addition to polymer composites to improve the efficiency of the packaging materials in terms of fortified and nutraceutical added food products. Part II Nanosystems for Edible films and Coating application Chapter 9: Polymeric Nanocomposites: Synthesis Method and Applications Munmi Das, Tabli Ghosh, Vimal Katiyar Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati-781 039, Assam, India This section will introduce the concept of polymeric nanocomposite pertaining to their use in edible food packaging applications. Further, the importance of incorporating various kinds of nanofillers for developing the edible films and coatings composite will be presented. The properties of polymer nanocomposites will be highlighted in order to select the best suitable material for the intended application. Chapter 10: Nanoencapsulation: Prospects in Edible Food Packaging Riddhi Mahansaria, Tabli Ghosh, Vimal Katiyar Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati-781 039, Assam, India The present section will also explore the possibilities of safe and controlled release of encapsulated compounds in food system from various different bio-based resources. The rising importance of nanotechnology for encapsulating bioactive compounds from plant based sources will be discussed in this section. Moreover, a detailed discussion for property analysis of nanoencapsulated bioactive compounds will be discussed in this section. Nanoemulsion is a widely used systems targeted for encapsulation of lipophilic active ingredients. The inclusion of nanoemuslion help to increase the functionality of entrapped compounds and can also increase the transportation of active compounds to food products. The nanoemulsion based compounds also helps in improving the organoleptic properties of food products via increasing the shelf life. Part III Recent Advancement in Edible Packaging Technology for Prolonged Shelf Life of Edible Coated Food Products Chapter 11: Delivery of Bioactive Compounds Using Nanotechnology in Edible Food Packaging Chethana Mudeneur, Tabli Ghosh, Vimal Katiyar Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati-781 039, Assam, India In this section, a discussion on bioactive compounds for edible films and coating with the aid of nanostructured materials of biopolymers such as chitosan, pectin, and dextran with enormous potential will be made. Further, development of polymers with bioactive coating is an important area of research focused on solving the problem of contamination. A detail discussion on the use of bioactive components within the coating and film based matrix to make nutritious will be done. Generally, herbal drugs and essential oils are incorporated into either natural polymers like chitosan, pectin and dextran by blending or composite approach. A wide range of natural bioactive agents such as aloe vera, curcumin, sandal wood oil, clove oil, and honey are available to develop excellent materials for edible packaging. Chapter 12: Fabrication of Antimicrobial Packaging based on Nanotechnology: A Candidate for Prolong shelf life Kona Mondal, Tabli Ghosh, Vimal Katiyar Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati-781 039, Assam, India In this chapter, the application of various antimicrobial property assisted materials such as nanochitosan, essential oils for edible food packaging and others will be done. The edible food packaging having some disadvantages for providing proper packaging properties can be tuned by various modes of modifications. In this regard, the addition of antimicrobial agents can improve the property of coatings and films such as antimicrobial, antifungal properties, etc. Chapter 13: Nanosystem assisted Secondary Packaging Materials for Edible Food Packaging: A Synergistic Approach for Improved Food Product Life Doli Hazarika, Tabli Ghosh, Vimal Katiyar Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati-781 039, Assam, India This section generally includes the importance and application of various biodegradable and biocompatible packaging materials as a secondary packaging material for edible packaged food products. The importance of biodegradable polymeric materials as secondary packaging materials in addition to edible food coating for improved food product life will be discussed in detail. Part IV: Targeted Food Products and Characterization Techniques for Edible Food Packaging Chapter 14: Targeted Food Products for Edible Films and Coatings Tabli Ghosh, Vimal Katiyar Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati-781 039, Assam, India This section will mainly discuss the various targeted food products such as fruits and vegetables, meat and meat products, dairy products, bakery products and others, which are generally packed using edible packaging materials. The effectiveness and property analysis of using nanotechnology based edible films and coatings for prolonging product life of food products will also be discussed. Chapter 15: Characterization Techniques for Edible Food Packaging Tabli Ghosh, Deepshikha Das, Vimal Katiyar Department of Chemical Engineering, Indian Institute of Technology Guwahati, North Guwahati-781 039, Assam, India The available characterization techniques to study the effectiveness of edible food packaging materials such as barrier property, thermal property, mechanical property, and morphological analysis will be discussed in the chapter. Further, the study on the storage life of food products also include different characterization techniques such as respiration rates, physicochemical properties, microbiological analysis and others. The chapter will detail about all the related characterization techniques of the packaging materials and food products storage.

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Nanotechnology in edible food packaging : food preservation practices for a sustainable future

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