Sustainable agriculture reviews. 55, Micro and nano engineering in food science. Vol 1

This book provides up to date information on the emerging trends and technology in food nanotechnology. It gives high-quality literature focused on the recent developments, research trends, methods and issues related to the safe use of nanoscale materials to add value to food. Most importantly, this book encloses critical reviews on micro and nanoengineering concepts, principles and applications in food. It also provides a scientific basis of micro and nanoengineered structures and compounds, their industrial food applications, encapsulation techniques and methods. This book encompasses detection, analysis and characterization techniques for nanostructures, the fate of encapsulated materials in target food. It also educates on regulatory issues and safety of clinical translation of nanomaterials in fortified foods. Preface Think Circular Contents About the Editors Contributors Chapter 1: Micro and Nanoengineered Structures in Food Sector 1.1 Introduction 1.2 Nano- and Microstructured Materials in Food 1.3 Biopolymeric Particles 1.3.1 Preparation Methodologies 1.3.1.1 Emulsification 1.3.1.2 Desolvation 1.3.1.3 Coacervation 1.3.1.4 Electrospray Drying 1.4 Liposomes 1.4.1 Preparation Methods 1.5 Emulsions 1.5.1 Preparation of Nano-Emulsions 1.5.1.1 Oil Phase 1.5.1.2 Aqueous Phase 1.5.1.3 Stabilizers 1.5.2 Production of Nano-emulsions 1.5.2.1 High-Energy Emulsification Methods 1.5.2.2 Low-Energy Emulsification Methods 1.6 Composites 1.6.1 Types of Nanofillers 1.6.1.1 Clay and Silicate Nano-platelets 1.6.1.2 Cellulose 1.6.1.3 Carbon Nanotubes 1.6.1.4 Starch 1.6.1.5 Chitosan 1.7 Inorganic Particles 1.7.1 Preparation Methods 1.8 Hydrogels 1.8.1 Methods for Preparation of Hydrogel 1.8.2 Applications of Edible Polymer-Based Hydrogels 1.9 Characterization of Nanoparticles 1.10 Toxicological Aspects and Future Perspective 1.11 Conclusions References Chapter 2: Ultrasonication and Food-Grade Nano-Materials 2.1 Introduction 2.2 Ultrasonication in Agriculture and Food Production 2.2.1 Nano-Technology in Agriculture 2.2.2 Nano-Technology in Food Packaging 2.2.3 Nano-Technology in Food Processing 2.2.4 Nano-Technology in Animal Production 2.2.5 Nanotechnology Future Trends in Food and Agriculture 2.3 Ultrasound and Nano-Technology Application to Improve Meat Quality 2.3.1 Ultrasound in Food Systems 2.3.2 Nano-Technology and Ultrasound in Meat 2.3.3 Ultrasonication Future Trends in Food and Agriculture 2.4 Ultrasound and Nano-Materials in the Dairy Industry 2.4.1 Ultrasound and Nano-Materials 2.4.2 Effects on Milk and Dairy Products 2.4.3 Summary and Future Trends 2.5 Disadvantages of Nano-Technology in Food 2.6 Conclusions 2.7 Future Prospects References Chapter 3: Nanotechnology in Food Industry-Applications and Future Perspectives 3.1 Introduction 3.2 Nanotechnology in Food Industries 3.2.1 Food Processing 3.2.2 Food Preservation 3.2.3 Food Packaging 3.2.4 Encapsulation and Delivery of Active Ingredients in Food 3.2.5 Nanodevices 3.3 Nanotechnology and Food Safety 3.4 Safety Regulations on Use of Nanomaterials 3.5 Conclusions and Future Perspectives References Chapter 4: Micro/Nanoencapsulation of Active Food Compounds: Encapsulation, Characterization and Biological Fate of Encapsulated Systems 4.1 Introduction 4.1.1 Encapsulation of Active Food Compounds and Its Significance in Food Applications 4.2 Encapsulation Techniques 4.2.1 Micro/Nano Encapsulation in Protein-Polysaccharide Complex Coacervates 4.2.2 Spray Drying 4.2.3 Electrospray and Electrospinning 4.2.4 Lipid-Based Micro/Nano Encapsulated Systems for Protection and Delivery of Active Food Compounds 4.2.4.1 Liposomes 4.2.4.2 Emulsions 4.2.5 Biopolymeric Based Micro/Nano Encapsulated Systems 4.3 Characterization Techniques of Micro/Nano Encapsulated Systems 4.4 Biological Fate of Micro/Nano Encapsulated Active Compounds 4.5 Future Perspective and Technological Challenges for Micro/Nano Encapsulated Systems References Chapter 5: Encapsulation of Herbal Extracts 5.1 Introduction 5.2 Herbal Extracts and Bioactive Compounds 5.3 Extraction Techniques 5.4 Encapsulation 5.4.1 Wall Materials Used for Encapsulation 5.4.2 Criteria for the Selection of Wall Materials 5.5 Encapsulation Methodology 5.5.1 Nanoprecipitation Technique 5.5.2 Process of Emulsification 5.5.3 Solvent Evaporation Process for Emulsification 5.5.4 Emulsion-Diffusion Method 5.5.5 Emulsification-Ionic Gelation Method 5.5.6 Double Emulsion Method 5.5.7 Liposomes 5.5.8 Niosomes 5.6 Future Forthcomings 5.7 Conclusion References Chapter 6: Improving Bioavailability of Nutrients Through Nanotechnology 6.1 Introduction 6.1.1 Definition 6.1.2 Bioavailability of Nutraceuticals 6.2 Why Nanoparticles to Enhance Bioavailability? 6.3 Fabrication Technologies for Food-Grade Nanoparticles 6.3.1 Lipid-Based Nanoparticles Formulation Technologies 6.3.1.1 Nano-emulsions 6.3.1.2 Nanoliposomes 6.3.1.3 Solid Lipid Nanoparticles and Nano-Lipid Carriers 6.3.2 Nature Inspired Nanoparticle Delivery Systems 6.3.2.1 Micelles of Casein 6.3.2.2 Nanocrystals 6.3.2.3 Cyclodextrins 6.3.3 Nanoparticles Made from Specialized Equipment 6.3.3.1 Nanofibers Fabricated by Electrospinning 6.3.3.2 Nanoparticles Fabricated by Electrospraying 6.3.3.3 Nano Spray-Dried Nanoparticles 6.3.4 Biopolymer Nanoparticles 6.3.4.1 Protein Nanoparticles 6.3.4.2 Polysaccharide Nanoparticles 6.3.4.3 Polysaccharide-Protein Nanoparticles 6.4 Safety and Toxicity of Nanostructures Applied in Food Systems 6.5 Conclusion and Future Perspectives References Chapter 7: Bacteriophage in Food Industry: NanoPhageBots 7.1 Introduction 7.2 Basics of Phage Biology 7.2.1 Classification of Bacteriophage 7.2.2 Life Cycle of the Bacteriophage 7.3 Application of Bacteriophage in Different Fields 7.3.1 Engineered Bacteriophages for Detection of Pathogenic Bacteria in Food 7.3.2 Use of Bacteriophage in Poultry 7.3.3 Use of Bacteriophage for Fish and Meat 7.3.4 Use Bacteriophage for Fruits and Vegetables 7.3.5 Use of Bacteriophage in Dairy 7.3.6 Bacteriophage in Food Processing 7.3.6.1 Bacteriophage in Food Packaging 7.3.6.2 Bacteriophage in Food Preservation 7.3.7 Control and Prevention of Biofilm in Food Industry Using Bacteriophage 7.3.8 Bacteriophage Encoded Lytic Enzymes as Disinfectant 7.4 Formulation and Encapsulation of Bacteriophage 7.5 Bacteriophage Market and Approval 7.6 Conclusions References Chapter 8: Food Applications of Cyclodextrins 8.1 Introduction 8.1.1 Structure of Cyclodextrin 8.1.2 Isolation of Cyclodextrin 8.1.3 Preparation of Cyclodextrins 8.1.4 Analysis of Cyclodextrins 8.1.4.1 UV Spectrophotometry 8.1.4.2 High-Performance Liquid Chromatography 8.1.4.3 Thin-Layer Chromatography 8.1.4.4 Gas Chromatography 8.2 Physico-Chemical Properties of Cyclodextrins 8.2.1 Chemical Reactivity 8.2.2 Radiolysis 8.2.3 Acid Hydrolysis 8.2.4 Crystal Structure 8.2.5 Solubility 8.3 Inclusion Complexes of Cyclodextrins as Encapsulation 8.3.1 Formation of Inclusion Complex 8.3.2 Formation of Cyclodextrins Based Nanosponges (CD-NS) 8.4 Applications of Cyclodextrins in Food and Pharmacology 8.4.1 As Cyclodextrin Based Nanosponges 8.4.1.1 Solubility Enhancement 8.4.2 Modulating Drug Release 8.4.3 Drug Delivery 8.4.4 Protein Delivery 8.4.5 Gas Delivery 8.4.6 Protection of Drug from Enzymes or Light 8.4.7 Miscellaneous 8.5 Cyclodextrins as Shelf Life Enhancer of Food Products 8.5.1 Complementary Effect of Cyclodextrins with Antimicrobial Compounds 8.6 Inhibitory Effect of Cyclodextrins on the Retrogradation of Starch and Starchy Products 8.7 Protection Against Heat-Induced Decomposition 8.8 Protection Against Light and Oxidative Induced Decomposition 8.9 Encapsulation of Flavors 8.10 Elimination of Undesired Taste and Odor of Food Using Cyclodextrins 8.11 Cyclodextrins as Cholesterol Sequestrant 8.12 Limitation and Future Prospects of Cyclodextrins 8.13 Conclusion References Chapter 9: Biosensors: Potential in Food Industry 9.1 Introduction 9.1.1 Fundamentals of Biosensors 9.1.2 Sensing Techniques 9.1.3 Properties 9.2 Classification of Biosensors 9.2.1 Electrochemical Biosensors 9.2.2 Optical Biosensors 9.2.3 Aptasensors (Aptamer Based) 9.2.4 Immunosensors 9.2.5 Sensors Using Bacteriophages 9.3 Nanotechnology in Biosensors 9.4 Conclusion and Future Scope References Chapter 10: Pros and Cons of Nano-Materials as Mineral Supplements in Poultry Feed 10.1 Introduction 10.2 Growth of Indian Poultry Industry 10.3 Nano-Materials 10.3.1 Classification 10.3.2 Synthesis 10.3.3 Application of Nano-Materials in Agriculture, Food and Feed 10.3.3.1 Application in Agriculture 10.3.3.2 Application in Food 10.3.3.3 Application in Poultry 10.4 Properties of Nano-Materials 10.4.1 Size and Surface Area 10.4.2 Composition 10.4.3 Surface Properties 10.4.4 Agglomeration 10.5 Pros of Nano-Materials as Mineral Feed Additives 10.5.1 Nano-Material as an Alternative to Antibiotics 10.5.2 Mechanism of Absorption 10.5.3 Bioavailability 10.5.4 Health of Poultry 10.5.5 Improved Product Quality 10.5.6 Nano-Carriers 10.5.7 Nano-Sensor 10.5.8 Food Packaging 10.5.9 Reduced Feed Cost and Environmental Pollution 10.6 Cons of Nano-Materials as Mineral Feed Additives 10.6.1 Safety 10.6.2 Toxicity 10.6.3 Environmental Hazards 10.7 Regulatory Aspects of Nano-Materials 10.8 Consumer Acceptance 10.9 Future Prospects 10.10 Conclusion References Index