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Nanotechnology in Food Processing and Packaging

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Nanoscience in Food and Agriculture 1

Part of the book series: Sustainable Agriculture Reviews ((SARV,volume 20))

Abstract

Food products are complex mixtures including proteins, carbohydrates and lipids that are shaped at the nanoscale. These food nanomaterials are either naturally present within foods or created during transformation of initial products. Recent research has revealed several applications of food-based nanomaterials for food processing and packaging. For instance nanoparticles protect and control the delivery of antimicrobial compounds, lipid-soluble vitamins, flavours and antioxidants. Nanoparticles are also used as delivery vehicles such as pickering emulsions, multi-layered emulsions and solid-lipid nanoparticles. Nanosensors can detect rapidly toxic substances in food. In food packaging, nanoparticles can protect functional ingredients such as antimicrobials or vitamins. Chitosan nanoparticles are used as antimicrobial compounds to enhance food safety.

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Authors and Affiliations

  1. Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, 769008, Odisha, India

    Preetam Sarkar, Syed Irshaan & S. Sivapratha

  2. Department of Plant Soil and Agricultural Systems, Southern Illinois University Carbondale, Carbondale, IL, USA

    Ruplal Choudhary

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  1. Preetam Sarkar
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  2. Syed Irshaan
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  3. S. Sivapratha
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  4. Ruplal Choudhary
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  1. Nano-food Research Group, Instrumental and Food Analysis Laboratory, Industrial Biotechnology Division, School of BioSciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, India

    Shivendu Ranjan

  2. Nano-food Research Group, Instrumental and Food Analysis Laboratory, Industrial Biotechnology Division, School of BioSciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, India

    Nandita Dasgupta

  3. INRA , Dijon, France

    Eric Lichtfouse

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Sarkar, P., Irshaan, S., Sivapratha, S., Choudhary, R. (2016). Nanotechnology in Food Processing and Packaging. In: Ranjan, S., Dasgupta, N., Lichtfouse, E. (eds) Nanoscience in Food and Agriculture 1. Sustainable Agriculture Reviews, vol 20. Springer, Cham. https://doi.org/10.1007/978-3-319-39303-2_7

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