Nanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety 1st Edition by Alexandru Grumezescu, Alexandra Elena Oprea ISBN 012811942X 9780128119426

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ISBN 10:      012811942X
ISBN 13: 978-0128119426
Author:      Alexandru Grumezescu, Alexandra Elena Oprea

Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety.

The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials.

• Includes how nanobiosensors are useful for the detection of foodborne pathogens
• Discusses applications of nanotechnology from flavor and nutrition, to stability and safety in packaging
• Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano delivery systems
• Identifies practical applications of nanoscience for use in industry today

Nanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety 1st  Table of contents:

Chapter 1: A Key for the Future of the Flavors in Food Industry: Nanoencapsulation and Microencapsulation

1. Introduction
2. Importance of Flavors in the Food Industry and in the Global Market
3. Encapsulation in the Food Industry
4. Encapsulation of Flavors
5. Conclusions

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Chapter 2: Nanotechnology in Bioactive Food Ingredients: Its Pharmaceutical and Biomedical Approaches

1. Introduction
2. Commonly Used Bioactive Food Ingredients
3. Bioactive Food Ingredients and Nanotechnology
4. Potential Advantages of Nanotechnology for Delivery of Bioactive Food Ingredients
5. Different Nanocarriers for Delivery of Bioactive Food Ingredients
6. Preparation Techniques of Bioactive Food Ingredients into Nanocarriers
7. Release Mechanism of Bioactive Compounds from Nanocarriers
8. Potential Bioavailability Enhancement of Bioactive Compounds
9. Regulations and Safety for Nanotechnology in Delivery of Bioactive Food Ingredients
10. Conclusions

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Chapter 3: Scope of Nanotechnology in Nutraceuticals

1. Introduction
2. Nutraceuticals
3. Commonly Used Nanoformulations for the Delivery of Nutraceuticals or Making Nanocarriers
4. Characterization of Nano-Nutraceuticals
5. Bioavailability
6. Nutraceutical-Based Nanocarrier and Applications
7. Disadvantages
8. Conclusions

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Chapter 4: Strategic Design of Delivery Systems for Nutraceuticals

1. Introduction
2. Nutraceuticals
3. Design of Delivery Vehicles for Nutraceuticals
4. Conclusions

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Chapter 5: Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients

1. Introduction
2. Components and Formation of Nanoemulsions
3. Emulsifiers and Their Roles in Emulsification
4. Stability of Nanoemulsions
5. Applications of Nanoemulsions in Food Industries
6. Conclusions

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Chapter 6: Nanoemulsions: A New Approach for Enhancing Phytonutrient Efficacy

1. Introduction
2. Nanotechnology
3. Nutraceuticals/Phytonutrients
4. Nanoparticulate Delivery Systems for Nutraceuticals
5. Nanoemulsions for Enhancing Efficacy of Nutraceuticals/Phytonutrients
6. Conclusions

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Chapter 7: Technological Aspects of Nanoemulsions and Their Applications in the Food Sector

1. Introduction
2. Composition of Nanoemulsion
3. Formation of Nanoemulsion
4. Synthesis Methods of Nanoemulsions
5. Properties of Nanoemulsions
6. Characterization Techniques for Nanoemulsions
7. Application of Nanoemulsions in Food Industries
8. Nanoemulsion-Based Encapsulation and Delivery Systems
9. Nanoemulsion-Based Coatings/Films
10. Antimicrobial Nanoemulsions
11. Toxicology and Risk Assessment
12. Conclusions

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Chapter 8: Polyhydroxyalkanoates in the Food Packaging Industry

1. Introduction
2. Biosynthesis of PHAs
3. Commercial Growth of PHAs
4. Properties of PHAs
5. PHA Blends/Composites
6. PHA Nanocomposites
7. PHAs for Paper Coating
8. PHA-Based Multilayer Films
9. PHA-Based Active Food Packaging
10. Examples of PHA Uses in Food Packaging
11. Conclusions
12. Future Prospects

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Chapter 9: Nano-delivery Systems for Nutraceutical Application

1. Introduction
2. Bioactive Food Components for Encapsulation
3. Strategy for Enhancing Oral Bioavailability of Nutraceuticals
4. Engineered Nanoparticle-Based Delivery System
5. Evaluating Oral Bioavailability of Nutraceuticals
6. Conclusions

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Chapter 10: Nanoemulsification Technology in Improving Bioavailability of Lipophilic Functional Food-Grade Ingredients and Quality of Food Products

1. Introduction
2. Effects of Food Matrix Components on Bioavailability
3. Bioavailability and Food Quality
4. Biological Fate and Toxicity Concerns
5. Conclusions

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Chapter 11: Nanoantimicrobials in Food Industry

1. Introduction
2. Nanoantimicrobial Agents
3. Food Antimicrobial Nanocarriers
4. Application of Nanoantimicrobials in Foods
5. Conclusions

---

Chapter 12: Nanotechnology in Microbial Food Safety

1. Introduction
2. Nanotechnology Applications in Safe Food Processing
3. Applications of Nanotechnology in Food Packaging
4. Use of Nanotechnology and Nanosensors to Detect Foodborne Pathogens
5. Safety Issues of Nanotechnology
6. Conclusions

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Chapter 13: Recent Advances in Molecular Techniques for the Diagnosis of Foodborne Diseases

1. Introduction
2. Food Pathogens
3. Sectors Demanding Food Pathogen Detection and Control
4. Different Methods of Food Pathogen Detection
5. Advanced Molecular Techniques for Food Pathogen Detection
6. Biosensors
7. Commercialization of Biosensors
8. Future Perspectives
9. Conclusions

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Chapter 14: Intelligent Systems in the Food Packaging Industry: Contaminant Sensors and Security/Anticounterfeiting Devices

1. Introduction
2. The Current Status of Nanotechnology in the World
3. Nanotechnology Applications in the World
4. Intelligent Systems in the Food Packaging Industry: Security/Anticounterfeiting Devices and Contaminant Sensors
5. Conclusions

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Chapter 15: Nanosensors for the Detection of Food Contaminants

1. Introduction
2. Contaminants in Food
3. Naturally Occurring Toxicants
4. Foodborne Pathogenic Bacteria
5. Improper Use of Agrochemicals
6. Industrial and Environmental Pollutants
7. Food Additives Over Permitted Levels
8. Emerging Chemical Hazards
9. Conclusions

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Chapter 16: Nano Devices for Contaminant Detection

1. Introduction
2. Contaminants in Food Industry
3. Sensors and Sensing
4. Applications of Nanotechnology in Contaminant Sensors for Food Industry
5. Examples of Sensors for Contaminant Detection
6. Future Prospects

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Chapter 17: Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions

1. Introduction
2. Case Study
3. Conclusions

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Chapter 18: Bionanocomposites for Food Packaging Applications

1. Introduction
2. Bionanocomposites
3. Mechanical and Barrier Properties
4. Biodegradation
5. Antimicrobial Properties
6. Food Packaging Applications
7. Safety Considerations
8. Conclusions

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Chapter 19: Plant Stress Signaling Through Corresponding Nanobiotechnology

1. Introduction
2. Two Technologies: Common Objectives
3. Genomic Technology in Elucidation of Plant Stress Adaptation
4. Nanoparticles in Potential Candidate Genes Targeting and Regulation
5. Conclusions and Outlook

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