John Wiley & Sons Nanotechnology in Intelligent Food Packaging Cover NANOTECHNOLOGY IN INTELLIGENT FOOD PACKAGING This book is a state-of-the-art exposition of nanotech.. Product #: 978-1-119-81895-3 Regular price: $195.33 $195.33 In Stock

Nanotechnology in Intelligent Food Packaging

Annu / Bhattacharya, Tanima / Ahmed, Shakeel (Editor)


1. Edition July 2022
448 Pages, Hardcover
Wiley & Sons Ltd

ISBN: 978-1-119-81895-3
John Wiley & Sons

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This book is a state-of-the-art exposition of nanotechnology and food packaging which is undergoing rapid advancement.

This book is specially designed with an emphasis on the state-of-the-art in nanotechnology and food packaging. It offers fascinating techniques for producing smart and active food packaging and also discusses its toxicity and the role that nanosensors play in detecting different pathogens in food packaging. The concluding chapters also explain recent developments concerning the incorporation of health supplements in food packaging and their future role in producing intelligent food packaging.

The 16 chapters of this book were contributed by academic and industry experts working in their respective areas of research and are thoughtfully arranged in a systematic fashion that preserves the flow of knowledge. An attempt has been made to include all the information in a single monograph to better understand the topics and technologies involved in the application of nanotechnology in intelligent food packaging.


The book is aimed at researchers, industry scientists such as chemists, biologists, polymer technologists, food packaging industrialists, biotechnologists, health experts, quality/food safety officials, and policymakers. It will also be helpful to graduate students in the fields of materials science, polymer science, and biotechnology to better understand the fundamental concepts involved in food packaging in relation to extending shelf life.

Preface xvii

1 Nanocomposite and Food Packaging 1
Aayeena Altaf, Aamir Hussain Dar, Shafat Ahmad Khan and Anurag Singh

1.1 Introduction 2

1.2 Nanocomposites Based on Biopolymers 3

1.3 Starch Nanocrystals 7

1.4 Nanocomposites Based on Protein 8

1.5 Food Packaging Matrix with Nano Reinforcements 10

1.6 Antimicrobial Nanocomposite Based on Zinc Oxide 13

1.7 Aspects of Food Packaging 17

1.8 Conclusion 18

2 Polymer-Based Nanostructures in Nanopackaging 25
Apoorva Sood, Manpreet Kaur and Reena Gupta

2.1 Introduction 26

2.2 Properties of Nanomaterials 26

2.3 Classification of Nanomaterials 29

2.4 Synthesis of Nanomaterials 32

2.5 Polymer-Based Nanostructures 38

2.6 Polymer Nanocomposites 41

2.7 Methods of Synthesis 42

2.8 Characterization of Polymeric Nanomaterials 45

2.9 Applications of Polymeric Nanomaterials 45

2.10 Conclusion 53

3 Role of Green Nanocomposites in Smart/Active Food Packaging 59
Samrat K., Sharath R., Chandraprabha M. N., Hari Krishna R. and Kumaraswamy H. M.

3.1 Introduction 60

3.2 Bionanocomposite/Green Nanocomposites 60

3.3 Biopolymers 61

3.4 Nanofillers 61

3.5 Types of Green Nanocomposites 62

3.6 Green Nanocomposite Preparation Methods 63

3.7 Green Nanocomposites for Applications of Food Packaging 64

3.8 Conclusion 70

4 Polymer Nanocomposites as Engineered Food Packaging Materials 79
Tugbahan Yilmaz

4.1 Introduction 79

4.2 Synthetic Polymer Nanocomposites as Engineered Food Packaging Materials 82

4.3 Natural Polymer Nanocomposites as Engineered Food Packaging Materials 92

4.4 Conclusions 99

5 Novel Nanostructured Inclusions in Biopolymers to Form Advanced Materials for Packaging in the Food Industry 113
Bratin Sengupta

5.1 Introduction 114

5.2 Biopolymers and Biodegradability 115

5.3 Improvement of Biopolymers Using Nanostructured Materials 118

5.4 Concerns of Application of Nanostructured Inclusions in Biopolymers 126

5.5 Conclusions 127

6 Natural Biopolymeric Nanotechnology-Based Food Packaging Materials with Antimicrobial Properties 135
Hitesh Chopra, Pooja Mittal, Rupesh K. Gautam and Mohammad Amjad Kamal

6.1 Introduction 136

6.2 Natural Antimicrobials Used in Packaging of Food Products 137

6.3 Types of Various Biopolymers with Antimicrobial Activities 139

6.4 Recent Patents in Field of Nanocomposites Food Packaging Applications 146

6.5 Types of Structures 148

6.6 Conclusion and Future Prospective 150

7 Nanotechnology in Food Packaging and Its Regulatory Aspects 157
Pooja Mittal, Anjali Saharan, Ramit Kapoor, Kashish Wilson and Rupesh K. Gautam

7.1 Introduction 158

7.2 Properties of Nanomaterials 161

7.3 Nanomaterials for Food Packaging 161

7.4 Drawbacks of Existing Packaging Materials 164

7.5 Proactive Packaging 164

7.6 Mechanism of Packaging 165

7.7 Smart Packaging 169

7.8 Public Concerns and Regulations for Nanomaterials 170

7.9 Conclusion and Future Prospective 171

8 Nanoencapsulation of Probiotics in Food Packaging 175
Gurleen Kaur, Rajinder Kaur, Nitu Rani and Sukhminderjit Kaur

8.1 Introduction 176

8.2 Nanomaterials for Encapsulation of Probiotics 177

8.3 Packaging Material for Nanoencapsulated Probiotics 181

8.4 Techniques Employed for Nanoencapsulation of Probiotics 185

8.5 Recent Advances in Nanoencapsulation of Probiotics 187

8.6 Advantage and Disadvantage of Nanoencapsulation of Probiotics 194

8.7 Conclusion 196

9 Incorporation of Nanocarriers as Antimicrobial Agents in Food Packaging 203
Shamkumar P. Deshmukh, Krishna K. Pawar and Dattatray K. Dalavi

9.1 Introduction 204

9.2 Need of Nanocarriers as Antimicrobial Agents in Food Packaging 206

9.3 Biopolymers and Their Nanocomposites as Antimicrobial Nanocarriers for Food Packaging 207

9.4 Lipid-Based Nanocarriers 215

9.5 Nature-Inspired Nanocarriers 219

9.6 Equipment-Based Synthesis of Nanocarriers 222

9.7 Nanostructured Materials 225

9.8 Conclusions 228

10 Toxicological Effects of Nanomaterials Used in Food Packaging 235
Rahul Singhal, Deepti Rawat and Bhawna Kaushik

10.1 Introduction 235

10.2 Nanomaterials Employed in Food Packaging 237

10.3 Food Packaging Functionality 238

10.4 Current Market Scenario of Nanomaterials in Packaging Industry 239

10.5 Nanoparticle Migration in Food 242

10.6 Potential Routes for Exposure of NPs 246

10.7 Toxicological Studies of NPs Used in Packaging 248

10.8 Toxicological Effects of NPs 248

10.9 Challenge and Future Prospect 260

10.10 Conclusion 261

11 Recent Advances in Micro- and Nanoencapsulation of Bioactive Compounds and Their Food Applications 271
Mehdi Taib, Fouad Damiri, Yahya Bachra, Mohammed Berrada and Lahboub Bouyazza

11.1 Introduction 272

11.2 The Importance of Encapsulating Bioactive Compounds in Food Science 272

11.3 Materials Utilized in Micro and Nanoencapsulation 274

11.4 Nano and Microencapsulation Techniques 275

11.5 Application to Nanoencapsulation for ProducingBioactive Food Ingredients 278

11.6 Conclusion 284

12 Applications of Nanosensors as Pathogen Detectors in Packaged Food 291
Samka Peregrine Maishu and Ngwa Celestine Atemenkeh

12.1 Background 292

12.2 Package Foods (Ways of Packaging) 293

12.3 Packaged Food Pathogens 296

12.4 Conventional Detection Techniques for Packaged Food Pathogens 298

12.5 Nanosensors as Pathogen Detectors 300

12.6 Conclusion and Future Perspectives 305

13 Nanotechnology in Packaging for Food Preservation 313
Ravish Choudhary, Varun Kumar and Reena Yadav

13.1 Introduction 314

13.2 Types of Packaging 316

13.3 Types of Nanomaterial and Their Advantages in Food Packaging 319

13.4 Advantages of Nanopackaging 330

13.5 Conclusion and Future Aspect 331

14 Food Science Nanotechnologies: Implementations, Recent Developments, and Prospects 343
Rokeya Akter, Tanima Bhattacharya and Md. Habibur Rahman

14.1 Introduction 344

14.2 Food Processing and Nanotechnology 346

14.3 Food Packaging for Nanotechnology 347

14.4 Intelligent Food Packaging Systems 348

14.5 Antimicrobial Properties of Nanoparticles 349

14.6 Synergistic Antimicrobial Effects of Nanoparticles 350

14.7 Nutraceutical Delivery and Bioavailability Applications 350

14.8 Food Technology and Nanoencapsulation 351

14.9 Mediated Delivery That is Specific to an Environmental Context 352

14.10 Nanomaterials in Food and Toxicological Aspects 353

14.11 Conclusion and Future Perspectives 354

15 Edible Film on Food With Smart Incorporation of Health-Friendly Supplements 361
Animesh Naskar, Ivi Chakraborty, Sebak Ranjan Roy and Tanima Bhattacharya

15.1 Introduction 362

15.2 Advantages and Limitations of Edible Films 363

15.3 Consumer Acceptance 363

15.4 Functions and Property of Film Forming Substances 364

15.5 Film Forming Process 366

15.6 Film/Coat Formulation and Various Components Used in Coating 367

15.7 Applications of Edible Film/Coating 374

15.8 Use of Nanoparticles as Biopolymer and Nanolaminates 376

15.9 Conclusion 376

16 Future of Food Packaging: Intelligent Packaging 383
Jincy Abraham

16.1 Introduction 384

16.2 Tools of Intelligent Packaging 386

16.3 Indicators 387

16.4 Tools for Protection Against Theft, Counterfeiting, and Tampering 407

16.5 Nanotechnology in Intelligent Packaging 409

16.6 Safety and Regulatory Issues 411

16.7 Future Trends 413

16.8 The Industrial Internet of Things 413

16.9 Real-Time Capabilities 413

16.10 Cybersecurity 414

16.11 Conclusion 414

References 414

Index 419
Annu, PhD, is an assistant professor in the Department of Applied Sciences, Galgotias College of Engineering and Technology, Greater Noida, India. She obtained her PhD degree in Chemistry from Jamia Millia Islamia, (A Central University), New Delhi. She has published several scientific research articles in international peer-reviewed journals as well as many book chapters. Her research interests include fabrication and modification of sustainable bionanocomposites, biomaterials, green synthesis of nanoparticles, modification in biopolymers and composite nanomaterials for their applications in biomedical, food packaging, nutraceuticals, textiles, and environmental sustainability.

Tanima Bhattacharya, PhD, is a formulation scientist, who completed her Doctoral degree in Food Processing & Nutrition Science from the Indian Institute of Engineering Science and Technology, Shibpur, West Bengal, India and gained overseas post-doctoral experience from the College of Chemistry and Chemical Engineering Hubei University of China. She has published several scientific research articles in international peer-reviewed journals and her research interests include the fabrication of biocompatible nanostructures and studying their properties and applications in the area of food science and technology and biomedical sciences.

Shakeel Ahmed, PhD, is an assistant professor of Chemistry at the Higher Education Department, Government of Jammu and Kashmir, India. His PhD degree in Chemistry is from Jamia Millia Islamia, A Central University, New Delhi. He has published several research publications in the area of green nanomaterials and biopolymers for various applications including biomedical, packaging, and water treatment. He has published more than 20 books in the area of nanomaterials and green materials.

S. Ahmed, Government Degree College Mendhar, India