Nanotechnology in Edible Food Packaging: Food Preservation Practices for a Sustainable Future (Materials Horizons: From Nature to Nanomaterials)

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. ^ Preface Acknowledgements Contents Authors and Contributors Abbreviations 1 Edible Food Packaging: An Introduction 1.1 Introduction 1.2 Overview of Edible Food Packaging: History Outline, Classification and Current Prospects 1.2.1 Edible Coating: A Class of Edible Food Packaging 1.2.2 Edible Film: A Class of Edible Food Packaging 1.3 Synergistic Use of Edible Packaging and Other Preservation Approaches 1.4 Transportation of Edible Packaged Food Products 1.5 Global Overview of Edible Food Packaging in Research and Development 1.6 State of Global Market and New Trends in Edible Food Packaging 1.7 Significance of Edible Food Packaging 1.8 Edible Food Packaging with Medicinal Effects 1.9 Nanotechnology in Edible Food Packaging 1.10 Conclusion Bibliography 2 Edible Food Packaging: Targeted Biomaterials and Synthesis Strategies 2.1 Introduction 2.2 Biomaterials in Edible Food Packaging 2.3 Polysaccharides in Edible Food Packaging 2.3.1 Cellulose and Its Derivatives 2.3.2 Chitosan 2.3.3 Starch 2.3.4 Pectin 2.3.5 Carrageenan 2.3.6 Alginate 2.4 Lipids in Edible Food Packaging 2.5 Proteins in Edible Food Packaging 2.5.1 Animal Proteins 2.5.2 Plant Proteins 2.6 Other Materials in Edible Food Packaging 2.7 Overview of Nanosystems Facilitated Materials in Edible Food Packaging 2.8 Synthesis Strategies to Develop Edible-Coated Food Products 2.8.1 Dip-Coating Method 2.8.2 Spraying-Based Edible Coating 2.8.3 Electrospraying-Based Edible Coating 2.8.4 Other Methods 2.9 Synthesis Strategies to Develop Edible Film 2.9.1 Solution Casting Methods 2.9.2 Extrusion Technique 2.10 Conclusion Bibliography 3 Cellulose-Based Nanostructured Materials in Edible Food Packaging 3.1 Introduction 3.2 Outlook of Cellulose Resources to Be Used in Food Application 3.3 Extraction of Cellulose from Available Sources 3.3.1 Cellulose from Plant-Based Sources 3.3.2 Cellulose from Bacterial Species 3.3.3 Cellulose from Algal Sources 3.3.4 Cellulose from Marine Animals 3.4 Fabrication of Nanocellulosic Materials 3.4.1 Acid Hydrolysis 3.4.2 Mechanical Methods 3.4.3 Enzymatic Hydrolysis 3.4.4 Ionic Liquid Treatments 3.4.5 Steam Explosion 3.4.6 Supercritical and Subcritical Water Hydrolysis 3.5 Overview of Cellulose and Nanocellulose in Food Sector 3.5.1 Use of Cellulose and Nanocellulose in Food Products 3.5.2 Use of Cellulose, Its Derivatives, and Nanoforms in Food Packaging 3.6 Market of Cellulose-Based Packaging 3.7 Prospective for Edible Food Packaging Application 3.7.1 Biocompatibility and Non-toxicity 3.7.2 Surface Chemistry 3.7.3 Health Beneficial Property 3.7.4 As Emulsifying and Stabilizing Agents 3.7.5 Nanocellulose-Based Antibacterial Materials and Other Properties 3.8 Traits of Nanocellulose Biocomposites for Edible Food Packaging 3.8.1 Barrier Property 3.8.2 Mechanical Property 3.8.3 Thermal Property 3.8.4 Optical Property 3.8.5 Others 3.9 Tailored Nanocellulose-Based Materials for Edible Food Packaging 3.9.1 Chemical Modification 3.9.2 Physical Modification 3.9.3 Development of Bionanocomposites 3.10 Case Studies on Nanocellulose-Based Edible Food Packaging 3.10.1 Storage Study of Edible Packaged Food Products 3.10.2 Tunable Packaging Property as Edible Packaging Materials 3.11 Conclusion Bibliography 4 Chitosan-Based Nanostructured Materials in Edible Food Packaging 4.1 Introduction 4.2 History Outline of Chitosan and Its Versatile Application 4.3 Sources and Synthesis Approaches of Chitosan 4.4 Prospective of Chitosan Nanostructured Materials in Edible Food Packaging 4.4.1 Biocompatibility and Non-toxicity 4.4.2 Antimicrobial Property 4.4.3 Antioxidant Property 4.4.4 Other Properties 4.5 Fabrication Routes of Chitosan Nanostructured Materials 4.5.1 Ionotropic Gelation 4.5.2 Microemulsion Method or Covalent Cross-Linking Method 4.5.3 Reverse Micellar Method 4.5.4 Polyelectrolyte Complexes 4.5.5 Emulsion Cross-Linking 4.5.6 Other Methods 4.6 Packaging Properties of Nanochitosan-Based Edible Food Packaging 4.7 Application of Chitosan Nanostructured Materials in Edible Food Packaging 4.7.1 Effect of Nanostructured Chitosan-Based Edible Coating on Fruits and Vegetables 4.7.2 Effect of Nanostructured Chitosan-Based Edible Coating on Fish Products 4.7.3 Edible Nanocomposite Films Based on Nanostructured Chitosan 4.7.4 Applications of Nanochitosan in Food Sector and Other Areas 4.8 Synergistic Effect of Chitosan-Based Edible Food Packaging 4.9 Chitosan and Its Derivatives-Based Edible Packaged Food Products: Storage Study 4.10 Conclusion Bibliography 5 Starch-Based Nanostructured Materials in Edible Food Packaging 5.1 Introduction 5.2 Effectiveness and Categories of Starch-Based Resources 5.2.1 Components of Starch 5.2.2 Sources of Starch 5.3 Starch for Targeted Food System and Edible Food Packaging 5.4 Global Industrial Starch Market Based on Region, Source, Application and Industry 5.5 Extraction of Starch from Available Sources 5.6 Fabrication of Starch Nanomaterials 5.6.1 Starch Nanocrystals: Acid Hydrolysis and Enzymatic Hydrolysis 5.6.2 Starch Nanoparticles: Regeneration and Cross-linking 5.6.3 Starch Nanocolloids: Mechanical Treatment/Microfluidization 5.7 Features of Starch and Its Derivatives for Potential Application in Food System 5.7.1 Biological Properties: Biocompatible, Non-toxic and Biodegradable 5.7.2 Water Binding Capacity 5.7.3 As Thickening and Stabilizing Agents 5.7.4 Rheology Property 5.8 Modification of Starch and Nanostarch for Edible Films and Coating 5.8.1 Chemical Modification 5.8.2 Physical Modification 5.8.3 Enzymatic and Genetic Modification of Starch 5.8.4 Biocomposites and Blends of Starch and Its Derivatives 5.8.5 Addition of Bioactive Compounds 5.9 Case Studies on Nanostarch-Based Edible Food Packaging 5.10 Conclusion Bibliography 6 Protein-Based Nanostructured Materials in Edible Food Packaging 6.1 Introduction 6.2 Food Preservation Techniques in Improved Product Life 6.3 Use of Protein in Edible Food Packaging 6.4 Sources of Proteins 6.5 Plant-Based Protein Sources 6.5.1 Soy Protein 6.5.2 Wheat 6.5.3 Rice, Maize and Barley 6.6 Classification of Plant Proteins 6.6.1 Albumins 6.6.2 Prolamins 6.6.3 Globulins 6.6.4 Glutenins 6.7 Animal-Based Proteins Sources 6.7.1 Whey-Based Proteins from Bovine Milk 6.7.2 Casein 6.8 Extraction of Protein from Available Sources 6.9 Use of Protein in Food Industry 6.9.1 Effect of Industrial Processing on Food Proteins 6.9.2 Thermal Processing of Proteins 6.9.3 Non-thermal Processing of Proteins 6.10 Traits of Proteins in Edible Food Packaging 6.11 Extraction and Importance of Protein Nanoparticles 6.11.1 Desolvation 6.11.2 Emulsification 6.11.3 Electrospray Drying 6.11.4 Nanospray Drying 6.12 Modification of Proteins and Related Nanoparticles for Edible Food Packaging 6.12.1 Chemical Modification 6.12.2 Hydrolysis 6.12.3 Heating 6.12.4 Acidification 6.12.5 Emulsification 6.13 Nanosystem in Protein-Based Edible Food Packaging 6.13.1 Protein-Based Nanostructured Materials in Edible Films and Coatings 6.14 Conclusion Bibliography 7 Lipid Nanoparticles for Edible Food Packaging 7.1 Introduction 7.2 Aspects of Lipid-Based Materials in Edible Food Packaging 7.3 Lipid-Based Materials in Edible Food Packaging 7.4 Fabrication of Lipid Nanoparticles 7.5 Lipid-Based Nanostructured Materials in Edible Food Packaging 7.5.1 Nanoemulsion 7.5.2 Nanoliposomes 7.5.3 Solid–Lipid Nanoparticles 7.5.4 Nanostructured Lipid Carriers 7.6 Several Properties of Lipid Nanoparticles 7.6.1 Structure and Composition 7.6.2 Dimensions 7.6.3 Interfacial Properties 7.6.4 Thickness of Interfacial Coating Material 7.6.5 Polarity 7.6.6 Environmental Effects and Digestibility 7.6.7 Physical Properties 7.7 Application of Lipid Nanoparticles in Edible Food Packaging: Case Studies 7.8 Safety of Lipid Nanoparticles 7.9 Conclusion Bibliography 8 Inorganic Nanomaterials in Edible Food Packaging 8.1 Introduction 8.2 Inorganic Nanofillers in Edible Films 8.2.1 Zinc Nanoparticles 8.2.2 Silicon Oxide Nanoparticles 8.2.3 Titanium Oxide Nanoparticles 8.2.4 Magnesium Oxide Nanoparticles 8.2.5 Iron Oxide Nanoparticles 8.3 Effectiveness of Inorganic Nanomaterials of Packaging Properties 8.3.1 Mechanical Property 8.3.2 Barrier Property 8.3.3 Optical Properties 8.4 Case Studies on Inorganic Nanomaterials in Edible Food Packaging 8.4.1 Application of Titanium Dioxide in Edible Food Packaging 8.4.2 Application of Zinc Oxide Nanoparticle in Edible Food Packaging 8.4.3 Application of Silver Nanoparticle in Edible Food Packaging 8.5 Conclusion Bibliography 9 Biopolymer Nanocomposites in Edible Food Packaging: Opportunity and Applications 9.1 Introduction 9.2 Overview of Biopolymer Nanocomposite in Edible Food Packaging 9.3 Application of Biopolymer Composite in Food Sectors and Others 9.4 Biopolymer Nanocomposite Systems in Edible Food Packaging 9.4.1 Physical Properties 9.4.2 Barrier Properties 9.4.3 Functional Attributes 9.4.4 Antimicrobial Properties 9.4.5 Surface Properties 9.5 Recent Advances of Biopolymer Nanocomposites in Edible Food Packaging 9.6 Application of Nanotechnology in Edible Food Packaging 9.6.1 Nanosystems in Edible Packaging 9.7 Synthesis Strategy for Modification of Polymer Composite 9.7.1 Binding Agents 9.7.2 Plasticizers 9.7.3 Cross-linkers 9.7.4 Functional Additives 9.7.5 Compatibilizers 9.8 Effective Properties of Nanoparticles in Edible Packaging 9.8.1 Metal Ion Release Property 9.8.2 Defensive Mechanism 9.8.3 Health Benefits 9.9 Recyclability of the Edible Food Packaging Material 9.10 Application of Biopolymeric Nanocomposite in Edible Food Packaging 9.11 Future Trends and Conclusion Bibliography 10 Nanoencapsulation: Prospects in Edible Food Packaging 10.1 Introduction 10.2 Targeted Materials for Nanoencapsulation 10.3 Carrier Materials for Nanoencapsulation of Bioactive Components 10.4 Significance of Nanoencapsulation of Several Food Components 10.5 Research and Development in Nanoencapsulation of Food Components 10.6 Available Techniques for Fabrication of Nanoencapsulates 10.7 Characterization Techniques for Nanoencapsulates 10.8 Conclusion Bibliography 11 Nanodelivery System of Bioactive Compounds in Edible Food Packaging 11.1 Bioactive Compounds 11.1.1 State of the Global Market and Research Insights on Bioactive Compounds 11.2 Types of Bioactive Compounds 11.2.1 Carbohydrates 11.2.2 Lipids 11.2.3 Phenolics 11.2.4 Alkaloids 11.2.5 Terpenoids 11.3 Bioactive Compounds in Edible Packaging: Current Trends and Challenges 11.3.1 Disappearing Package 11.3.2 Seaweed-Based Packaging 11.3.3 Potato Waste Based Packaging 11.3.4 Casein-Based Packaging 11.3.5 Sugarcane-Based Packaging 11.3.6 Challenges in Use of Bioactive Compounds in Edible Food Packaging 11.4 Medicinal Properties of Bioactive Compounds 11.4.1 Antioxidant Activity 11.4.2 Anti-inflammatory Effects 11.4.3 Antitumor Activity 11.4.4 Antimicrobial Activity 11.4.5 Antidiabetic Activity 11.4.6 Neuroprotection 11.4.7 Antiarthritic Activity 11.5 Nanocarrier System for Delivery of Bioactive Compounds to Food 11.5.1 Delivery of Bioactive Compounds Using Nanoparticles 11.5.2 Lipid Nanocarrier System 11.5.3 Nanoencapsulation 11.6 Nanodelivery System of Bioactive Compounds in Edible Food Packaging 11.7 Safety Issues of Nanosystem-Assisted Bioactive Compounds 11.8 Conclusion Bibliography 12 Nanotechnology in Antimicrobial Edible Packaging: A Candidate for Prolong Shelf Life of Food Commodities 12.1 Introduction 12.1.1 Significance and Motivation of Antimicrobial Packaging 12.1.2 Role of Nanotechnology in Antimicrobial Packaging 12.1.3 Scenario of Antimicrobial Packaging in Laboratory Scale and Commercial Market 12.2 Composition of Antimicrobial Packaging Systems 12.2.1 Antimicrobial Packaging Material 12.2.2 Antimicrobial Agents 12.2.2.1 Organic Antimicrobial Agents 12.2.2.2 Inorganic Antimicrobial Agents 12.3 Construction and Function of Antimicrobial Packaging System 12.3.1 Functions of Antimicrobial Packaging 12.4 Different Types of Antimicrobial Packaging 12.4.1 Sachets or Pads Containing Antimicrobial Agents 12.4.2 Antimicrobial Packaging with Direct Incorporation of Antimicrobial Agents 12.4.2.1 Application of Edible Antimicrobial Food Packaging 12.4.3 Natural Antimicrobial Polymers 12.4.4 Polymers Immobilized with Antimicrobials Through Ionic or Covalent Linkage 12.4.5 Polymer Surfaces Coated with Antimicrobials 12.5 Factors Affecting the Development of Antimicrobial Packaging 12.5.1 Chemical Nature, Process Condition, and Residual Antimicrobial Activity 12.5.2 Characteristics of Antimicrobial Substances and Foods 12.5.3 Chemical Interaction of Additives and Film 12.5.4 Storage Temperature 12.6 Effect of Antimicrobial Packaging Against Foodborne Microorganisms 12.7 Research and Developments in Nanotechnology-Aided Antimicrobial Edible Food Packaging 12.7.1 Organic and Inorganic Nanomaterial-Based Antimicrobial Edible Food Packaging 12.7.2 Nanoemulsion-Based Antimicrobial Active Edible Food Packaging 12.8 Safety Evaluation in Nanotechnology-Based Antimicrobial Edible Packaging 12.9 Conclusions Bibliography 13 Advanced Packaging Technology for Improved Delivery of Edible Packaged Products 13.1 Introduction 13.2 Application of Packaging Technology for Improved Product Life 13.3 Modified Atmospheric Packaging 13.3.1 Strategies in MAP for Improved Product Life 13.3.2 MAP for Perishable and Other Food Products 13.3.3 Gas Exchange Mechanism in MAP 13.3.4 Effectivity of Several Factors in MAP 13.4 Controlled Atmospheric Packaging: A Packaging Strategy for Food Products 13.5 Active Packaging and Its Related Aspects 13.5.1 Strategies in Active Packaging 13.6 Smart or Intelligent Packaging 13.6.1 Strategies in Smart Packaging 13.7 Conclusion Bibliography 14 Edible Food Packaging in Targeted Food Preservation 14.1 Introduction 14.2 Advances in Edible Films and Coating for Fruits and Vegetables 14.2.1 Nutritional Benefits, Spoilage and Preservation Approaches of Fruits and Vegetables 14.2.2 Effect of Edible Films and Coatings on Whole and Fresh Cut Fruits and Vegetables 14.3 Advances in Edible Films and Coating for Minimally Processed Fruits and Vegetables 14.3.1 Nutritional Benefits, Spoilage and Preservation Approaches of Minimally Processed Fruits and Vegetables 14.3.2 Application of Edible Films and Coatings on Minimally Processed Fruits and Vegetables 14.4 Advances in Edible Films and Coating for Meat and Meat Products 14.4.1 Nutritional Benefits, Spoilage and Preservation Approaches of Meat and Meat Products 14.4.2 Attributes of Edible Films and Coatings on Meat and Meat Products 14.5 Advances in Edible Films and Coating for Poultry Products 14.5.1 Nutritional Benefits, Spoilage and Preservation Approaches of Poultry Products 14.5.1.1 Effect of Edible Films and Coatings on Poultry Products 14.6 Advances in Edible Films and Coating for Sea Foods and Fish Products 14.6.1 Nutritional Benefits, Spoilage and Preservation Approaches of Fish Products 14.6.2 Effect of Edible Films and Coatings on Fish Products 14.7 Advances in Edible Films and Coating for Dairy Based Products 14.7.1 Nutritional Benefits, Spoilage and Preservation Approaches of Dairy Based Products 14.7.2 Preservation of Dairy Products Using Edible Films and Coatings 14.8 Advances in Edible Films and Coating for Bakery Products 14.8.1 Available Bakery Products, and Strategies to Obtain Improved Property 14.8.2 Application of Edible Films and Coating for Improved Attributes of Bakery Products 14.9 Advances in Edible Films and Coating for Fried Products 14.9.1 Available Products and Modified Attributes of Fried Products 14.9.2 Application of Edible Packaging for Improved Attributes of Fried Products 14.10 Conclusion Bibliography 15 Characterization Techniques for Nanotechnology Assisted Edible Food Packaging 15.1 Introduction 15.2 Characterization of Nanostructured Materials 15.2.1 X-Ray Diffraction 15.2.2 X-Ray Absorption Spectroscopy 15.2.3 Small Angle X-Ray Scattering 15.2.4 X-Ray Photoelectron Spectroscopy 15.2.5 Dynamic Light Scattering Spectroscopy 15.2.6 Transmission Electron Microscopy 15.2.7 Raman Spectroscopy 15.2.8 Fourier Transform Infrared Spectroscopy 15.2.9 Atomic Force Microscopy 15.2.10 Scanning Electron Microscopy 15.2.11 Nuclear Magnetic Resonance 15.2.12 Vibrating Sample Magnetometer 15.3 Characterization of Edible Films and Edible Coatings 15.3.1 Film Thickness 15.3.2 Barrier Properties 15.3.2.1 Water Vapour Permeability Rate (WVPR) 15.3.2.2 Oxygen Transmission Rate (OTR) 15.3.3 Mechanical Properties 15.3.4 Optical Properties 15.3.5 Morphological Properties 15.3.6 Thermal Properties 15.3.7 Physicochemical Property 15.4 Shelf Life Analysis of Food Products 15.4.1 Physicochemical Properties 15.4.2 Study on Respiration Kinetics 15.4.3 Sensory Evaluation 15.4.4 Texture Property 15.4.5 Migration Study for Packaging Application 15.4.6 Other Properties 15.5 Conclusions Bibliography 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