Latest techniques for the development of biodegradable food packaging casings with commentary on safety concerns and regulatory frameworks
Nanotechnology for Sustainable Food Packaging covers the latest techniques and applications of nanotechnology, demonstrating capabilities to revolutionize the food packaging sector. This includes concepts of biodegradable food packaging, approaches to improve material functionality, robust sensing systems, and the scope of employing advanced analytical and computational approaches to support progress in the field. Throughout, the text focuses on the United Nations Sustainable Development Goals, including life cycle analysis, biodegradability, green practices, eco-friendliness, and sustainability.
This book explores the major food packaging matrixes (polymers, edible films, and multilayers), different categories of advances (composites, active and intelligent packaging), labeling considerations, region- and country-specific regulatory frameworks, and safety concerns. Readers will also find a futuristic preview of this rapidly advancing field and an overview of lab-ready technologies with the potential for commercialization.
Written by a team of highly qualified authors, Nanotechnology for Sustainable Food Packaging discusses sample topics including:
- Nanotechnology's potential to improve the shelf life of food products, the chemistry and functionality of different materials based on merits and possible challenges
- Sources, chemistry, and functionality of various bio-based sources and their usage as nanocomposites, and bio-based alternatives, drawbacks, and research trends
- Bioactive compounds in food packaging and their benefits, preparation methods, characterization approaches, delivery, and assessment
- Surface modification approaches through sustainable physico-chemical approaches, and the development of flexible packaging materials suitable for specific requirements such as nonthermal processing
Nanotechnology for Sustainable Food Packaging is an essential scientific and technological reference for scientists and R&D personnel who are interested in advancing food packaging technologies. The book is also valuable for students, researchers, and food industry professionals studying nanotechnology in food, food packaging, and food science and technology.
C. Anandharamakrishnan, Director, CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Ministry of Science and Technology - Government of India, Thiruvananthapuram, India
Jeyan A. Moses, Assistant Professor and In-charge, Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T), Thanjavur, India
M. Maria Leena, Assistant Professor, Department of Biotechnology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Tiruchirappalli, India
Latest techniques for the development of biodegradable food packaging casings with commentary on safety concerns and regulatory frameworks Nanotechnology for Sustainable Food Packaging covers the latest techniques and applications of nanotechnology, demonstrating capabilities to revolutionize the food packaging sector. This includes concepts of biodegradable food packaging, approaches to improve material functionality, robust sensing systems, and the scope of employing advanced analytical and computational approaches to support progress in the field. Throughout, the text focuses on the United Nations Sustainable Development Goals, including life cycle analysis, biodegradability, green practices, eco-friendliness, and sustainability. This book explores the major food packaging matrixes (polymers, edible films, and multilayers), different categories of advances (composites, active and intelligent packaging), labeling considerations, region- and country-specific regulatory frameworks, and safety concerns. Readers will also find a futuristic preview of this rapidly advancing field and an overview of lab-ready technologies with the potential for commercialization. Written by a team of highly qualified authors, Nanotechnology for Sustainable Food Packaging discusses sample topics including: Nanotechnology s potential to improve the shelf life of food products, the chemistry and functionality of different materials based on merits and possible challengesSources, chemistry, and functionality of various bio-based sources and their usage as nanocomposites, and bio-based alternatives, drawbacks, and research trendsBioactive compounds in food packaging and their benefits, preparation methods, characterization approaches, delivery, and assessmentSurface modification approaches through sustainable physico-chemical approaches, and the development of flexible packaging materials suitable for specific requirements such as nonthermal processing Nanotechnology for Sustainable Food Packaging is an essential scientific and technological reference for scientists and R&D personnel who are interested in advancing food packaging technologies. The book is also valuable for students, researchers, and food industry professionals studying nanotechnology in food, food packaging, and food science and technology.
List of Contributors
C. Anandharamakrishnan
CSIR—National Institute for Interdisciplinary Science and Technology (NIIST)
Ministry of Science and Technology—Government of India, Industrial Estate PO
Thiruvananthapuram, Kerala
India
Betty Del Carmen Jarma Arroyo
Consumer Science Department
Universidade Federal Rural de Pernambuco
Recife
Brazil
J. Cyril Robinson Azariah
Department of Nanotechnology
Institute of Electronics and Communication Engineering
Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences
Saveetha University
Chennai, Tamil Nadu
India
Adity Bahndral
Department of Food Technology and Nutrition, School of Agriculture
Lovely Professional University
Phagwara, Punjab
India
Vimala S.K. Bharathi
Department of Biosystems Engineering
University of Manitoba
Winnipeg, Manitoba
Canada
President’s Office
University of Lethbridge
Lethbridge, Alberta
Canada
Kanishka Bhunia
Agricultural and Food Engineering Department
Indian Institute of Technology Kharagpur
Kharagpur, West Bengal
India
Divyajyoti Biswal
Department of Chemical Engineering
Visvesvaraya National Institute of Technology (VNIT)
Nagpur, Maharashtra
India
Luana S.C. Carnaval
Centre for Sustainable Packaging and Bioproducts (CSPB)
School of Food Science and Environmental Health
Technological University Dublin
Dublin
Ireland
Sustainability and Health Institute (SHI)
Technological University Dublin
Dublin
Ireland
Miguel Angelo Cerqueira
International Iberian Nanotechnology Laboratory
Braga
Portugal
Pintu Choudhary
Department of Food Technology
Chaudhary Bansal Lal Government Polytechnic
Bhiwani, Haryana
India
Maria José Costa
International Iberian Nanotechnology Laboratory
Braga
Portugal
Centre of Biological Engineering
University of Minho
Braga
Portugal
Shweta Deotale
Department of Chemical Engineering
Visvesvaraya National Institute of Technology (VNIT)
Nagpur, Maharashtra
India
Lisa‐Marie Dietz
Sustainable Packaging Institute SPI, Albstadt‐Sigmaringen University,
Sigmaringen
Germany
Anns Annie Gigi
Agro‐Processing and Technology Division
CSIR‐National Institute for Interdisciplinary Science and Technology
Thiruvananthapuram
India
Academy of Scientific and Innovative Research (AcSIR)
Ghaziabad
India
Hamid
Department of Food Technology and Nutrition, School of Agriculture
Lovely Professional University
Phagwara, Punjab
India
Amit K. Jaiswal
School of Food Science and Environmental Health
Technological University Dublin
Dublin
Ireland
Sustainability and Health Institute (SHI)
Technological University Dublin
Dublin
Ireland
Swarna Jaiswal
Centre for Sustainable Packaging and Bioproducts (CSPB)
School of Food Science and Environmental Health
Technological University Dublin
Dublin
Ireland
Sustainability and Health Institute (SHI)
Technological University Dublin
Dublin
Ireland
Digvir S. Jayas
Department of Biosystems Engineering
University of Manitoba
Winnipeg, Manitoba
Canada
President’s Office
University of Lethbridge
Lethbridge, Alberta
Canada
Vidushi Kapoor
CSIR—National Institute for Interdisciplinary Science and Technology (NIIST)
Ministry of Science and Technology—Government of India
Industrial Estate PO
Thiruvananthapuram, Kerala
India
Navjot Kaur
Department of Food Technology and Nutrition, School of Agriculture
Lovely Professional University
Phagwara, Punjab
India
Rahul Kumar
Agricultural and Food Engineering Department
Indian Institute of Technology Kharagpur
Kharagpur, West Bengal
India
L. Mahalakshmi
CSIR—National Institute for Interdisciplinary Science and Technology (NIIST)
Ministry of Science and Technology—Government of India
Industrial Estate PO
Thiruvananthapuram, Kerala
India
M. Maria Leena
Department of Biotechnology
Faculty of Engineering and Technology
SRM Institute of Science and Technology (SRMIST)
Tiruchirappalli
Tamil Nadu
India
Sachin A. Mandavgane
Department of Chemical Engineering
Visvesvaraya National Institute of Technology (VNIT)
Nagpur, Maharashtra
India
Enayde de Almeida Melo
Consumer Science Department
Universidade Federal Rural de Pernambuco
Recife
Brazil
Jeyan A. Moses
Computational Modeling and Nanoscale Processing Unit
Department of Food Process Engineering
National Institute of Food Technology Entrepreneurship and Management
Thanjavur (NIFTEM‐T)
Thanjavur
Tamil Nadu
India
Vanmathi Mugasundari
Computational Modeling and Nanoscale Processing Unit,
Department of Food Process Engineering
National Institute of Food Technology, Entrepreneurship and Management,
Thanjavur (NIFTEM‐T)
Thanjavur
Tamil Nadu
India
Ishita Neogi
CSIR—National Institute for Interdisciplinary Science and Technology (NIIST)
Ministry of Science and Technology—Government of India
Industrial Estate PO
Thiruvananthapuram, Kerala
India
Sundus Nida
Department of Food Technology, Faculty of Engineering and Technology
JAIN (Deemed‐to‐be University)
Ramanagara, Karnataka
India
Gopinath Packirisamy
Centre for Nanotechnology
Indian Institute of Technology
Roorkee, Uttarakhand
India
Department of Biosciences and Bioengineering
Indian Institute of Technology
Roorkee, Uttarakhand
India
Lorenzo Pastrana
International Iberian Nanotechnology Laboratory
Braga
Portugal
Kalpani Y. Perera
Centre for Sustainable Packaging and Bioproducts (CSPB)
School of Food Science and Environmental Health, Faculty of Science,
Technological University Dublin
Dublin
Ireland
Sustainability and Health Institute (SHI)
Technological University Dublin
Dublin
Ireland
Prasanth K.S. Pillai
Department of Food Science and Nutrition
University of Minnesota
St. Paul, MN
United States
K.V. Ragavan
Agro‐Processing and Technology Division
CSIR‐National Institute for Interdisciplinary Science and Technology
Thiruvananthapuram
India
Academy of Scientific and Innovative Research (AcSIR)
Ghaziabad
India
Vijayakumar Raja
CSIR—National Institute for Interdisciplinary Science and Technology (NIIST)
Ministry of Science and Technology—Government of India
Industrial Estate PO
Thiruvananthapuram, Kerala
India
Corina L. Reichert
Sustainable Packaging Institute SPI, Faculty of Life Sciences
Albstadt‐Sigmaringen University,
Sigmaringen
Germany
P. Santhoshkumar
Computational Modeling and Nanoscale Processing Unit
Department of Food Process Engineering
National Institute of Food Technology, Entrepreneurship and Management—Thanjavur (NIFTEM‐T)
Thanjavur, Tamil Nadu
India
Andrelina Maria Pinheiro Santos
Department of Chemical Engineering, Bioprocess Laboratory
Universidade Federal de Pernambuco,
Recife
Brazil
Markus Schmid
Sustainable Packaging Institute SPI,
Albstadt‐Sigmaringen University,
Sigmaringen
Germany
Rafeeya Shams
Department of Food Technology and Nutrition, School of Agriculture
Lovely Professional University
Phagwara, Punjab
India
Akanksha Shetty
Department of Food Technology, Faculty of Engineering and Technology
JAIN (Deemed‐to‐be University)
Ramanagara, Karnataka
India
Dravin Pratap Singh
Centre for Nanotechnology
Indian Institute of Technology
Roorkee, Uttarakhand
India
Ila Singh
Centre for Nanotechnology
Indian Institute of Technology
Roorkee, Uttarakhand
India
Singam Suranjoy Singh
Department of Food Science
University of Guelph
Guelph, Ontario
Canada
Victor Souza
International Iberian Nanotechnology Laboratory
Braga
Portugal
Rishab Subramaniam
Department of Food Technology, Faculty of Engineering and Technology,
JAIN (Deemed‐to‐be University)
Ramanagara, Karnataka
India
Sungeetha
Department of Nanotechnology
Institute of Electronics and Communication Engineering, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Saveetha University
Chennai, Tamil Nadu
India
Ashley George Thomas
Department of Medical Biotechnology and Integrative Physiology
Institute of...
| Erscheint lt. Verlag | 11.3.2025 |
|---|---|
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Biologie |
| Wirtschaft ► Betriebswirtschaft / Management | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | 3D printed packaging • Active packaging • biopolymer packaging • edible packaging. • food nanotechnology • Food Packaging • intelligent packaging • nano packaging • nanostructures in packaging • Smart Packaging |
| ISBN-13 | 9781119875147 / 9781119875147 |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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