Nanotechnology Applications for Food Safety and Quality Monitoring

Nanotechnology Applications for Food Safety and Quality Monitoring brings together nanotechnology science-based research for food safety and quality monitoring. With the advancement in knowledge about behavior of nano-engineered materials in food and its toxicity, the application of nanotechnology is expected to reach unprecedented levels in achieving food safety. Currently, there is no practical resource of nanotechnology as a tool specifically for monitoring safety and quality. This is a practical, concise, applications-based reference that is essential for food industry researchers and scientists to monitor the safety and quality of food to ensure quality food supplies. Demonstrates how nanotechnology can improve food safety and quality Shows how nanotechnology sensors can be used for food pesticides, pathogens and microbes Discusses the benefits and risks of nanotechnology applications for food safety Front cover Half title Full title Copyright Contents Contributors Foreword Preface PART I - Nanotechnology applications for food safety monitoring Chapter 1 - Nanotechnology applications for food safety: Benefits and risks 1.1 Introduction 1.2 Nanosensors in food safety 1.2.1 Impact of external factors on food safety 1.2.2 Detection of internal factors affecting food safety 1.2.3 e-NOSE and e-TONGUE 1.2.4 e-TONGUE 1.2.5 Applications of e-NOSE and e-TONGUE 1.3 Nanocomposites in food safety 1.3.1 Metallic and metal oxide nanocomposites 1.3.2 Doped nanooxides 1.4 Nanomaterials 1.5 Nanoencapsulation 1.6 Nanoemulsions 1.7 Nanocoating 1.8 Nanoclusters 1.9 Risks associated with nanotechnology 1.10 Conclusion Acknowledgment Conflicts of interest References Chapter 2 - Surface-enhanced Raman spectroscopy for food quality and safety monitoring 2.1 Introduction 2.2 Basic principles and a short history of surface-enhanced Raman spectroscopy 2.3 Different types of SERS substrates 2.3.1 Colloidal substrates 2.3.2 Planar SERS substrates 2.4 Applications 2.4.1 Pesticides and insecticides residues 2.4.2 Chemical contaminants 2.4.3 Pathogen detection 2.4.4 SERS for plant science 2.4.5 Nutritional quality 2.5 Summary and outlook 2.5.1 Novel SERS substrates 2.5.2 Developments in Raman instruments 2.5.3 SERS with other analytical techniques 2.5.4 Artificial intelligence and deep learning References Chapter 3 - Applications of metal oxide nanoparticles in food safety 3.1 Introduction 3.2 Metal oxide nanoparticles as antibacterial agents 3.2.1 Ag and Ag2O nanoparticles 3.2.2 ZnO nanoparticles 3.2.3 TiO2 nanoparticles 3.2.4 MgO and CaO nanoparticles 3.2.5 CuO nanoparticles 3.2.6 Fe2O3 nanoparticles 3.3 Metal oxide nanoparticles in smart packaging 3.4 Conclusion Acknowledgments References CHAPTER 4 - Identification and characterization techniques for engineered nanomaterials in food 4.1 Introduction 4.2 Characteristics of engineered nanomaterials 4.3 Techniques for the identification and characterization of engineered nanoparticles 4.3.1 Microscopic-based techniques 4.3.1.1 Electron microscopy 4.3.1.2 Scanning probe microscopy 4.3.2 Spectroscopic techniques 4.3.2.1 UV–visible absorption spectroscopy 4.3.2.2 Fourier transform infrared spectroscopy 4.3.2.3 Nuclear magnetic resonance spectroscopy 4.3.2.4 Mass spectroscopy 4.3.2.5 Inductively coupled plasma mass spectrometry 4.3.3 Light scattering techniques 4.4 Techniques for the separation of engineered nanoparticles 4.4.1 Chromatography 4.4.1.1 Size exclusion chromatography 4.4.1.2 Hydrodynamic chromatography 4.4.2 Field-flow fractionation 4.4.3 Electrophoresis 4.4.3.1 Gel electrophoresis 4.4.3.2 Capillary electrophoresis 4.4.4 Centrifugation and filtration-based techniques 4.5 Challenges in the determination of ENMs 4.6 Conclusion References CHAPTER 5 - Nanotechnology-oriented sensors for the quick recognition of foodborne microbes and pathogens 5.1 Introduction 5.2 Selection criteria for nanoparticles for application in biosensors 5.2.1 Gold nanoparticles 5.2.2 Magnetic nanoparticles 5.2.2.1 Applications of MNPs 5.2.3 Fluorescent nanoparticles 5.2.4 Silica nanoparticles 5.3 Detection of foodborne pathogens originated from bacteria 5.4 Detection of microbial agents through nanodiagnostic perspective 5.5 LOC assays (lab on chip) 5.6 Nanoparticle-based assays 5.7 Nanomaterial materials are used for the fabrication of biosensors for detecting foodborne pathogens 5.7.1 Carbon nanotubes 5.7.2 Gold nanoparticles 5.7.3 Quantum dots 5.7.4 Biosensor-based detection by labels with magnetic NPs beads 5.7.5 Dendrimers 5.7.6 Silicon nanomaterials 5.7.7 Graphene nanomaterials 5.7.8 Conducting polymers 5.8 Present status and future prospectus of nano biosensors 5.9 Conclusion References Chapter 6 - Functionalized porphyrin-based nanocomposites as prospective materials for food safety sensors Introduction 6.1  Chemical and biochemical reaction pathways 6.1.1  Formation of acrylamide 6.1.2  Formation of biogenic amines 6.1.3  Lipid oxidation 6.1.4  Enzymatic reactions 6.1.5  Available detection methods 6.2  Porphyrin-based nanomaterials 6.2.1  Self-assembly 6.2.2  Nanocomposites 6.2.2.1  Porphyrin–carbon-based nanomaterials 6.2.2.2  Porphyrin–metal oxide semiconductor 6.3  Sensor design and integration 6.4  Applications as food safety sensors 6.4.1  Detection of ochratoxin 6.4.2  Detection of pesticides 6.4.3  Detection of biogenic amines 6.4.3.1  Histamine 6.4.3.2  Ammonia, putrescine, and cadaverine 6.4.3.3  Other volatile amines 6.5  Conclusions References Chapter 7 - Shellac: A natural lipid polymer for food safety and quality monitoring 7.1  Introduction 7.2  Background 7.2.1  Lipid-based polymers in nanotechnology 7.2.2  Lipid-based polymers and blends in food industry 7.2.3  Shellac as a versatile lipid-based biopolymer 7.2.4  Application of shellac blends 7.3  Shellac for nanotechnology in the food industry 7.4  Films and packaging 7.5  Edible coatings and shelf-life enhancer 7.5.1  Electrospraying and electrospinning 7.5.2  Dip coating 7.5.3  Manual coating 7.6  Quality enhancer and preservation 7.7  Food nanosensors 7.8  Food safety and other applications 7.9  Market potential of shellac in food safety and quality monitoring 7.10  Commercial presence of shellac 7.11  Scopes and future application References Chapter 8 - Detection of food toxins, pathogens, and microorganisms using nanotechnology-based sensors 8.1 Introduction 8.2 Microbial food toxins 8.2.1 Mycotoxins 8.2.2 Algal toxin 8.3 Pathogens 8.4 Other contaminants 8.4.1 Pesticides 8.4.2 Antibiotics 8.4.3 Metal contaminants 8.5 Nanosensors 8.5.1 Carbon nanotubes 8.5.2 Gold nanoparticles 8.5.3 Quantum dots 8.5.4 Dendrimers 8.5.5 Silicon nanomaterials 8.6 Nanosensors in detection of toxins and pathogens 8.7 Future prospects 8.8 Conclusion References Chapter 9 - Nanotechnology applications and implications in food industry 9.1 Introduction 9.2 Nanomaterials in food industry 9.2.1 Food nanopackaging 9.2.1.1 Nanomaterials act as barrier agents 9.2.1.2 Nanomaterial as an active material 9.2.1.3 Nanomaterial as an antimicrobial agent 9.2.2 Nanofood sensor 9.2.3 Nanofunctional food and preservative 9.3 Safety and toxicological aspect of nanotechnology 9.3.1 Current concerns on nanotechnology 9.3.2 Characterization of nanoparticles 9.3.2.1 Dimensions of nanoparticles 9.3.2.2 Morphology of nanoparticles 9.3.2.3 Composition and agglomeration of nanoparticles 9.3.3 Exposure path of nanoparticles 9.3.3.1 Dermal exposure 9.3.3.2 Inhalation 9.3.3.3 Ingestion 9.3.4 Types of nanoparticles and its toxicity 9.3.4.1 Toxicity of organic nanoparticle 9.3.4.2 Toxicity of inorganic nanoparticle 9.4 Conclusion References Chapter 10 - Nanosensors for the detections of foodborne pathogens and toxins 10.1 Introduction 10.2 Food borne pathogen and toxins 10.3 Factors responsible for the foodborne diseases 10.4 Traditional and modern methods of detection of food borne pathogens 10.5 Nanosensors 10.5.1 Types of nanosensors 10.5.1.1 Electrochemical nanosensor/biosensor 10.5.1.2 Amperometric biosensors 10.5.1.3 Potentiometric biosensors 10.5.1.4 Impedimetric biosensors 10.5.1.5 Bulk acoustic wave resonators 10.5.1.6 Optical biosensors 10.5.1.7 Surface plasma resonance 10.5.1.8 Evanescent field fiber optic sensors 10.5.1.9 Piezoelectric biosensors 10.5.1.10 Magnetoelastic biosensors 10.5.1.11 Microfluidic nanosensors 10.6 Conclusion References Chapter 11 - Metal-organic framework-based nanomaterials for the optoelectrochemical detection of food contaminants 11.1 Introduction 11.2 Occurrence and effects of food contaminants 11.2.1 Pathogenic microorganisms 11.2.2 Drug and pesticide residues 11.2.3 Illegal food additives 11.2.4 Heavy metals 11.2.5 Mycotoxins 11.2.6 Persistent organic pollutants 11.3 Metal organic frameworks 11.3.1 Potential of MOFs as sensors 11.3.2 Luminescent MOF sensors 11.3.3 Colorimetric MOF sensors 11.3.4 Electrochemical MOF sensors 11.4 Conclusion and future perspectives Acknowledgments References Chapter 12 - Nanoemulsions: Nanotechnological approach in food quality monitoring 12.1 Introduction 12.2 General constitution of nanoemulsions 12.2.1 Lipophilic state 12.2.2 Aqueous/hydrophilic Phase 12.2.3 Stabilizers 12.2.4 Emulsifiers 12.3 Physical properties of nanoemulsion 12.4 Nanoemulsion preparation 12.4.1 High energy procedures 12.4.1.1 High-pressure valve homogenization method (HPVH) 12.4.1.2 Microfluidization method 12.4.1.3 Ultrasonication method 12.4.2 Methods with low energy 12.4.2.1 Phase inversion composition method 12.4.2.2 Phase inversion temperature (PIT) method 12.4.2.3 Spontaneous emulsification (SE) method 12.4.3 Novel techniques for nanoemulsion preparation 12.5 Nanoemulsions characteristics 12.5.1 Particle structure and size distribution 12.5.1.1 DLS 12.5.1.2 SAXS 12.5.1.3 Zeta potential (ζ-potential) 12.5.1.4 Differential scanning calorimetry (DSC) 12.5.1.5 Nuclear magnetic resonance (NMR) 12.5.2 Rheology 12.5.3 Microstructure characterization 12.5.3.1 Transmission electron microscopy (TEM) 12.5.3.2 Scanning electron microscope (SEM) 12.5.3.3 Atomic force microscopy (AFM) 12.6 Applications of nanoemulsions in the food industry 12.6.1 Encapsulation of bioactive compounds 12.6.2 Encapsulation of coloring agents and flavor 12.6.3 Nutraceuticals encapsulation 12.6.4 Natural Preservatives 12.6.5 Nanoemulsion-based food packaging materials 12.7 Conclusions and future prospects References PART II - Nanotechnology applications for food quality monitoring Chapter 13 - Nanotechnology: A new approach to advanced food packaging 13.1 Introduction 13.2 Packaging nanomaterial with improved performance 13.2.1 Improved mechanical properties 13.2.2 Improved barrier properties 13.2.3 Improved thermal properties 13.3 Nanotechnology in active packaging 13.3.1 Antimicrobial packaging 13.3.2 Gas scavenger 13.3.3 Gas emitter 13.4 Nanotechnology in intelligent packaging 13.4.1 Gas indicators 13.4.2 Spoilage and freshness indicators 13.4.3 Time-temperature indicators 13.5 Food packaging-related safety concerns 13.6 Future prospects References Chapter 14 - Nanotechnology applications for quality determination of RTE and packaged food 14.1 Introduction 14.2 Packaging concepts for ready‐to‐eat food: recent progress 14.3 Application of nanotechnology in RTE foods 14.3.1 Nanocomposites 14.3.2 PLA‐based nanocomposite active packaging 14.3.3 Metal or metal oxide nano‐additives 14.3.4 Essential oils as additives for biodegradable materials 14.4 Nanotechnology for nanosensors and nanobiosensors in food processing and its applications in food quality monitoring 14.4.1 Application of sensors in quality monitoring in food packaging 14.4.1.1 Time-temperature and humidity integrators 14.4.1.2 Detection of gases 14.4.1.3 O2 sensors 14.4.1.4 Electronic nose 14.4.2 Food quality monitoring with nanosensors 14.4.2.1 Freshness indicators 14.4.2.2 Pathogen detection 14.4.2.3 Spoilage detection 14.4.3 Food quality monitoring with nanobiosensors 14.5 Role of nanotechnology in active, intelligent, and smart packaging 14.5.1 Active packaging 14.5.1.1 Nanoclay reinforcement 14.5.1.2 Other nanoreinforcements 14.5.1.3 Nanocomposite active food packaging 14.5.1.4 Antimicrobial systems 14.5.1.5 O2 scavengers 14.5.1.6 Enzyme immobilization systems 14.5.2 Intelligent packaging 14.5.3 Smart packaging 14.6 Shortcomings of nanomaterial 14.7 Conclusion References Chapter 15 - Nanotechnology-based sensors for shelf-life determination of food materials 15.1 Introduction 15.2 Nanotechnology-based primary technologies of a packaging system 15.2.1 Active packaging 15.2.2 Intelligent or smart packaging 15.3 Nanotechnology-based sensors and assays used for the detection of small organic molecules, gases, and microorganisms 15.3.1 Time-temperature indicators 15.3.2 Leakage indicators 15.3.3 Spoilage indicators 15.3.4 Detection of microbial or biochemical changes in the food material 15.3.5 Detection of gases developed from food spoiling 15.3.6 Detection of pathogens 15.4 Nanomaterial utilization in optical and electrochemical sensors for food analysis 15.4.1 Antioxidants and sugars (nutrients) 15.4.2 Toxins 15.4.3 Adulterants 15.4.4 Pesticides and veterinary antibiotics 15.4.5 Heavy metals 15.5 Conclusion and future aspects References Chapter 16 - Nanotechnology applications in food packaging 16.1 Introduction 16.2 Nanoforms in food packaging 16.2.1 Metal nanoparticles 16.2.1.1 Silver nanoparticles 16.2.1.2 Titanium dioxide nanoparticles 16.2.1.3 Copper/copper oxide nanoparticles 16.2.1.4 Zinc oxide nanoparticles 16.2.2 Nanoclay 16.2.3 Carbon nanoforms 16.2.3.1 Carbon nanotubes (CNTs) 16.2.3.2 Graphene 16.2.4 Nanocellulose 16.2.4.1 Cellulose nanofiber 16.2.4.2 Cellulose nanocrystal 16.2.4.3 Bacterial nanocellulose 16.2.5 Chitosan 16.2.6 Starch 16.3 Food nanopackaging 16.3.1 Active packaging 16.3.1.1 Barrier properties 16.3.1.2 Antimicrobial properties 16.3.1.3 Permeability (solubility and diffusivity) 16.3.1.4 Oxygen scavenging film 16.3.2 Smart packaging 16.3.2.1 Surface platform resonance properties 16.3.2.2 Nanosensors 16.3.3 Intelligent packaging 16.3.3.1 Oxygen indicators 16.3.3.2 Time, temperature, and humidity indicators 16.3.3.3 Freshness and spoilage indicators 16.4 Conclusion Acknowledgment References Chapter 17 - Applications of nanotechnology in food sensing and food packaging 17.1 Introduction 17.2 Food analysis sensors based on nanotechnology 17.2.1 Antioxidants 17.2.2 Pathogens 17.2.3 Adulterants 17.2.4 Heavy metals 17.2.5 Toxins 17.3 Nanomaterials in biodegradable food packaging 17.3.1 Starch 17.3.2 Cellulose 17.3.3 Chitin 17.3.4 Proteins 17.3.5 Synthetic polymers 17.3.5.1 Polyvinyl alcohol (PVA) 17.3.5.2 Polylactic acid (PLA) 17.3.5.3 Poly (3-hydroxybutyrate-3-hydroxyvalerate) 17.4 Active and functional nanopackaging 17.4.1 Time temperature indicators (TTI) 17.4.2 Antimicrobial packaging 17.4.3 Gas scavengers in active packaging 17.4.4 Smart and intelligent packaging 17.5 Safety consideration 17.6 Conclusion 17.7 Summary and future prospects Abbreviations References Chapter 18 - Quality assurance of packaged food using nanotechnology 18.1 Introduction 18.2 Food packaging: traditional and conventional 18.2.1 Conventional food quality determination 18.3 Nanotechnology in food packaging 18.4 Nanotechnology in quality determination 18.4.1 Freshness indicators 18.4.1.1 pH-sensitive 18.4.1.2 Nitrogen sensitive and H2S sensitive 18.4.1.3 Time-temperature indicators (TTI) 18.4.1.4 Other microbial metabolites 18.4.2 Nanosensors 18.4.2.1 Gas sensors 18.4.2.1.1 O2 sensors 18.4.2.1.2 Carbon dioxide sensors 18.4.3 Array biosensors 18.4.4 Electrochemical immunosensors 18.4.5 Lab-on-a-chip device (LOC) 18.4.6 Carbon dots (CD) 18.4.7 Electronic noses 18.4.8 Electronic tongues 18.4.9 Nanotest strips 18.4.10 Carbon nanotubes (CNT) 18.4.11 Nanocellulose film (NCF) and nanocantilevers 18.4.12 Nanocomposites 18.4.13 Radiofrequency identification (RFID) 18.4.14 Release-on-command concept 18.4.15 Humidity indicator and nanobioluminescence detection spray 18.5 Conclusion References Further reading Chapter 19 - Silica-based nanocomposites for preservation of post-harvest produce 19.1 Introduction 19.2 Post-harvest loss 19.2.1 Factors influencing post-harvest loses 19.2.2 Techniques to reduce post-harvest losses 19.3 Silica-based bionanocomposites for post-harvest produced preservation 19.3.1 Chitosan-silica bionanocomposites 19.3.2 Starch-silica bionanocomposites 19.3.3 Cellulose-silica bionanocomposites 19.3.4 Mesoporous silica and polyhedral oligomeric silsesquioxane nanoparticle-based nanocomposites 19.3.4.1 Epoxy/silica NC 19.3.4.2 Mesoporous silica (MS) polymer 19.3.4.2.1 Polymer based on mesoporous silica and essential oils (EOs) 19.3.4.2.2 Polymer based on mesoporous silica and cinnamon essential oil (CEO) 19.3.4.2.3 Polymer based on mesoporous silica and clove essential oil (CEO) 19.3.4.3 Polyhedral oligomeric silsesquioxane 19.3.5 Wheat gluten-silica bionanocomposites 19.3.6 Polylactic acid-silica bionanocomposites 19.4 Applications 19.4.1 Chitosan-silica bionanocomposites 19.4.2 Cellulose-silica bionanocomposites 19.4.3 Mesoporous silica nanoparticles-CEOs polymer 19.4.4 Konjac glucomannan (KGM)/carrageenan (KC) nano-silica 19.4.5 Silica as a nanofillers 19.4.6 Increase in tensile strength of nanocomposites-based packaging (NCP) 19.5 Future aspect 19.6 Conclusion References Chapter 20 - Biodegradable polymers/silica nanocomposites: Applications in food packaging 20.1 Introduction 20.2 Properties of biodegradable polymers and application in food packaging 20.2.1 Surface characteristics of biodegradable polymers 20.2.1.1 Starch-based polymer 20.2.1.2 Corn starch 20.2.1.3 Potato starch 20.2.1.4 Poly (lactic acid) 20.2.1.5 Polycaprolactone (PCL) 20.2.1.6 Polyhydroxyalkanoates (PHA) and polyhydroxy-butyrate (PHB) 20.2.1.7 Chitosan 20.2.1.8 Galactomannans 20.2.1.9 Gelatin 20.3 Role of silica-nanoparticles for food packaging 20.4 Biodegradable silica nanocomposites 20.5 Various types of silica nanocomposites for food packaging with its applications 20.5.1 Corn starch nanocomposite 20.5.2 Potato starch nanocomposite 20.5.3 Polylactic acid 20.5.4 Polycaprolactone 20.5.5 Polyhydroxyalkanoates 20.5.6 Chitosan 20.5.7 Galactomannans 20.5.8 Gelatin 20.5.9 Starch 20.5.10 Preparation of corn starch composite for packaging films 20.5.11 Preparation of potato starch silica nanocomposite for packaging films 20.6 Future aspects for food packaging 20.7 Conclusion Acknowledgement References Chapter 21 - Role of nanotechnology in food supply chain 21.1 Introduction 21.2 Nanotechnology and food supply chain 21.3 Nanotechnology in packaging 21.3.1 Smart packaging 21.3.2 Active packaging 21.3.3 Improved packaging 21.3.4 Improved food processing 21.3.5 Nanoencapsulation 21.3.6 Nanoemulsions 21.3.7 Food traceability 21.4 E-nose (electrical nose) 21.5 E-tongue (electrical tongue) 21.6 LF NMR and MRI system (moisture detection) 21.7 RFID tags 21.8 Sensors 21.9 Microbial detection 21.9.1 Food storage 21.10 Nanotechnology and safety concerns 21.11 Conclusion References Chapter 22 - Nanoencapsulation of antimicrobial agents and antimicrobial effect of silver nanoparticles 22.1 Introduction 22.2 Nanoencapsulation and its preparing methods 22.2.1 Nanoencapsulation of antimicrobial agents 22.2.2 Methods for preparing nanoencapsulation 22.3 Types of nanoencapsulation systems 22.3.1 Nanoliposome 22.3.2 Lipid nanocarriers 22.3.3 Nanoemulsions 22.3.4 Nanofibers 22.4 Antimicrobial effect nanoparticles 22.4.1 Silver nanoparticles 22.4.2 Other inorganic nanoparticles References Chapter 23 - Nanotechnology applications for food traceability 23.1 Introduction 23.2 What is a food traceability system? 23.3 Nanosensors in food traceability 23.4 Role of nanotechnology in assessing food traceability 23.5 Nanotechnology in food fraud and adulteration 23.6 Consumer’s and industry perception toward accepting nanotechnology in food traceability systems 23.7 Safety regulations and legislations for nanotechnology in food traceability 23.8 Novel trends and future perspectives 23.8.1 Use of nanotechnology in Artificial Intelligence (AI), Internet of Things (IoT) and Blockchain technologies to impr ... 23.8.2 Web-based food traceability system 23.8.3 Recent advancements in nanotechnological devices used for traceability in agriculture and food systems 23.8.4 Nanotechnology-enabled QR codes in food traceability 23.8.5 Nanolayers for developing novel, active, and sustainable packaging material 23.8.6 Nanoparticles 23.9 Conclusion and future prospects References Chapter 24 - Applications of nanotechnology in food sector: Boons and banes 24.1 Introduction 24.2 Overview of nanotechnology in the food sector 24.3 Nanotechnology in food materials 24.4 Nanotechnology in food production 24.4.1 Nanopesticides 24.4.2 Nanofertilizers 24.5 Nanotechnology in food packaging 24.5.1 Polymer nanocomposites 24.5.1.1 Nanoclay 24.5.1.2 Silica nanoparticles 24.5.1.3 Carbon nanotubes 24.5.1.4 Graphene nanoplatelets 24.5.1.5 Starch nanocrystals 24.5.2 Inorganic and metal/metal oxide nanocomposites 24.5.3 Nanosensors 24.5.3.1 Nanosensor in agriculture 24.5.3.2 Detection of pathogen in food sample 24.5.3.3 Use of sensor in detection of toxins 24.5.3.4 Sensing of pesticides and heavy metals in food sample 24.5.3.5 Food freshness and quality assessment 24.6 Hazards of nanomaterials 24.7 Conclusion Declarations Acknowledgments References Index Back cover