Nanotechnology-Enhanced Food Packaging

Jyotishkumar Parameswaranpillai, PhD, is Research Director of Mar Athanasios College for Advanced Studies Tiruvalla (MACFAST), Pathanamthitta, Kerala, India.Radhakrishnan Edayileveettil Krishnankutty, PhD, is Assistant Professor in the School of Biosciences of the Mahatma Gandhi University in Kottayam, India. Aswathy Jayakumar, PhD, is the recipient of the Best Paper Award in Biotechnology 2019 at the Kerala Science Congress. Her research is focused on functional biology of endophytic microorganisms. Sanjay Mavinkere Rangappa, PhD, is Senior Research Scientist at King Mongkut's University of Technology North Bangkok in Thailand. He is recognized by Stanford University's list of the world's Top 2% of the Most-Cited Scientists in Single Year Citation Impact 2019. Suchart Siengchin, PhD, is President of King Mongkut’s University of Technology North Bangkok in Thailand. He received his doctorate from the University of Kaiserslautern in Germany.

• Preface xv1 Introduction to Nanotechnology-Enhanced Food Packaging Industry 1Kunal Singha, Baburaj Regubalan, Pintu Pandit, Subhankar Maity, andShakeel Ahmed1.1 Introduction 11.2 Nanotechnology Applications in Food Processing 31.2.1 Nanotechnology Applications in Preserving Meat Density, Taste, and Presentation 31.2.2 Nanotechnology Applications for Maintaining the Food Nutrient Value 41.3 Nanotechnology Functions for Preserving or Shelf Life 41.4 Nanotechnology in Food Packaging 41.4.1 Usages of Nanosensors in Pathogen and Adulterant Detection in the Food Industry 61.4.2 Nanotechnology Applications in Food Safety Issues 71.4.3 Bio-Based Nano-packaging in Food Industry 81.5 Nanocoating Applications in Food Industry 81.6 Nanocoats Used in Food Manufacturing 91.7 Importance of Nanolamine in Food Business 101.8 Antimicrobial Films Used in Food Industry 101.9 Nano-scavenging Oxygen Film Used in Food or Eating Substances 111.10 UV-Proof Processing of Foods Using Nanometal Oxides 111.11 Nano-intelligent Food Labeling 121.12 Nanotechnology-Aided Freshness and Spoilage Indicators 121.13 Nanotechnology-Aided Oxygen Indicators in Food Industry 131.14 Application of Nanotechnology in Product Identification and Anti-counterfeiting 131.15 Usages of Nanotechnology in Traceability and Active Tags in Food and Drug Industry 131.16 Conclusions 14References 142 An Overview of Biopolymers in Food Packaging Systems 19Jéssica de Matos Fonseca, Betina L. Koop, Thalles C. Trevisol, CristianeCapello, Alcilene R. Monteiro, and Germán A. Valencia2.1 Introduction 192.2 Main Polymers Isolated from Biomass 202.2.1 Casein and Whey 202.2.2 Cellulose and Derivatives 222.2.3 Chitin and Chitosan 232.2.4 Collagen and Gelatin 232.2.5 Soybean and Derivatives 292.2.5.1 Soy Protein 292.2.5.2 Soybean Soluble Polysaccharide 322.2.5.3 Soybean Fiber and Derivatives 322.2.6 Starch and Derivatives 352.3 Main Polymers Obtained by Microbial Production 352.4 Main Biodegradable Polymers Chemically Synthesized 402.5 Conclusions 41Conflicts of Interest 42Acknowledgments 42References 423 Nanostructures Based on Starch, Their Preparation, Processing, and Application in Packaging 55Cristian C. Villa3.1 Introduction 553.1.1 Starch Nanoparticles and Nanocrystals 553.1.2 Starch Nanomaterials in Food Packaging 573.1.3 Starch Nanomaterials as Carriers of Bioactive Molecules 583.1.4 Perspectives and Outlook 59References 604 Cellulose Nanostructures and Its Application as Effective Food Packaging Systems 67Girilal M and Jyothi K. Nair4.1 Introduction 674.2 Source of Cellulose 684.3 Cellulose Structure 684.4 Properties of Cellulose 704.5 Nanocellulose 704.5.1 Types of Nanocellulose 714.5.1.1 Cellulose Nanofibrils 714.5.1.2 Cellulose Nanofibers 724.5.1.3 Cellulose Nanowhiskers 724.5.1.4 Cellulose Nanoballs 724.5.1.5 Cellulose Nanocrystals 724.5.2 Properties of Nanocellulose 724.5.2.1 Mechanical Properties 734.5.2.2 Barrier Properties 734.5.2.3 Water Vapor Properties 734.5.2.4 Other Properties 734.5.3 Synthesis of Nanocellulose 744.5.3.1 Electrospinning 744.5.3.2 Extrusion 764.5.3.3 Casting 764.5.3.4 Paper Making Process Using Filtration 764.5.3.5 Coating Process 774.6 Nanocellulose as Packaging Material 774.7 Comparison of Nanocellulose and Cellulose 814.8 Disadvantages of Using Nanocellulose in Food Packaging 824.9 Conclusions 84References 845 Chitosan-Based Nanoparticles and Their Applications in Food Industry 87Basant E. Elsaied and Ahmed A. Tayel5.1 Introduction 875.2 Chitosan 885.2.1 Chitosan Precursor: Chitin Origins 885.2.1.1 Terrestrial Sources 885.2.1.2 Aquatic Sources 895.2.1.3 Microbiological Sources 895.2.2 Chemical Composition and Properties 905.2.2.1 Structural Properties 905.2.2.2 Physicochemical Properties 915.2.2.3 Diverse Properties 925.2.3 Preparation Methods and Manufacturing 925.2.4 Chitosan Modifications 935.2.5 Overview of Chitosan Applications 945.2.5.1 Food and Beverage Industry 945.2.5.2 Aquaculture 945.2.5.3 Pharmacy and Cosmetics 975.2.5.4 Dentistry 975.3 Nanoforms of Chitosan 975.3.1 Chitosan Nanocomposites 975.3.2 Chitosan Nanocarriers 975.3.3 Preparation Methods 985.3.3.1 Ionic Gelation Method 985.3.3.2 Reverse Micellar Method 985.3.3.3 Emulsion-Based Solvent Evaporation Method 985.3.3.4 Coprecipitation Method 985.3.4 Characterization Techniques 985.3.4.1 UV–Visible Spectroscopy (Spectroscopic Analysis) 985.3.4.2 Electron Microscopy (EM) 995.3.4.3 Dynamic Light Scattering (DLS) 995.3.4.4 Zeta Potential (ZP) 1005.3.5 Overview of Applications 1005.3.5.1 Tissue Engineering 1005.3.5.2 Water Treatment 1005.3.5.3 Agriculture 1005.3.5.4 Drug Delivery 1005.4 Chitosan-Based Nanoforms Applications in Food Industry 1015.4.1 Opportunities in Food Processing 1015.4.1.1 Chitosan-Based Nanoparticles: Enhancing Food Taste and Appearance 1025.4.1.2 Chitosan-Based Nanoparticles: Maintaining Nutritional Value 1035.4.2 Opportunities in Food Packaging 1085.4.2.1 Chitosan Nanoforms Functionality as Food Packaging Materials 1085.4.2.2 Chitosan-Based Nanoparticles Toxicity and Fate in Human Body 1145.5 Updated Regulations in Application of Chitosan-Based Nanoparticles in Food 116References 1176 Nutrients-Based Nanocarriers and Its Application in Packaging Systems 129Leidy T. Sanchez, N. David Rodriguez-Marin, Magda I. Pinzon, and Cristian C. Villa6.1 Lipid-Based Nanocarrier 1296.1.1 Nanoemulsions 1306.1.2 Nanoliposomes 1306.1.3 Solid Lipid Nanoparticles (SLNps) 1326.1.4 Nanostructured Lipid Carriers (NLCs) 1326.2 Carbohydrate-Based Nanocarriers 1326.2.1 Starch Nanoparticles (SNPs) and Nanocrystals (SNCs) 1336.2.2 Chitosan Nanoparticles 1336.2.3 Alginate Nanoparticles 1336.3 Protein-Based Nanocarriers 1346.4 Applications of Nanocarriers in Active and Bioactive Food Packaging 1346.5 Outlooks and Perspectives 135References 1367 Active Packaging Systems Based on Metal and Metal Oxide Nanoparticles 143Lina F. Ballesteros, Hafsae Lamsaf, Sebastian Calderon V, Miguel A. Cerqueira, Lorenzo Pastrana, and José A. TeixeiraList of Abbreviations 1437.1 Introduction 1447.2 Metal and Metal Oxide Nanoparticles Used in Active Food Packaging 1457.3 Methods of Production of Metal and Metal Oxide Nanoparticles 1477.3.1 Physical Synthesis 1477.3.2 Chemical Synthesis 1487.3.3 Biological Synthesis 1497.4 Incorporation of Metal and Metal Oxide Nanoparticles into Food Packaging Materials 1497.4.1 Extrusion 1507.4.2 Casting 1507.4.3 Physical Vapor Deposition 1517.4.4 Electrospinning 1517.5 Effect of Metal and Metal Oxide Nanoparticles on Active Packaging Properties 1527.5.1 Structure 1527.5.2 Morphology 1537.5.3 Mechanical Properties 1557.5.4 Barrier Properties 1567.5.5 Antimicrobial Activity 1577.5.5.1 Silver Nanoparticles 1577.5.5.2 Zinc Oxide Nanoparticles 1597.5.5.3 Copper and Copper Oxide Nanoparticles 1607.5.5.4 Titanium Dioxide Nanoparticles 1607.5.5.5 Gold Nanoparticles 1617.5.5.6 Other Nanoparticle Systems 1617.5.6 Scavenger Properties 1617.5.7 Photocatalytic Properties 1627.5.8 Optical Properties 1637.6 Migration of Nanoparticles 1637.6.1 Food Safety and Regulations 1647.6.2 Regulation 1657.7 Environmental Impact of Active Food Packaging Materials 1667.7.1 Biodegradability 1667.7.2 Recyclability 1677.7.3 Life Cycle Assessment 1677.8 Conclusions and Future Trends 168Acknowledgments 168References 1698 Fabrication of Intelligent Packaging Systems Using Nano-Indicators and Sensors 183Xiuting Hu and Ming Miao8.1 Introduction of Intelligent Packaging 1838.2 Nanoparticle-Based Temperature Indicators 1858.2.1 Silver Nanoparticle-Based TTI 1858.2.2 Gold Nanoparticle-Based TTIs 1878.2.3 Polydiacetylene/Silica Nanocomposite-Based TTI 1888.2.4 Nanofiber-Based TTIs 1898.3 Nanomaterial-Based Humidity Sensors 1908.3.1 ZnO Nanoparticle-Based Humidity Sensors 1908.3.2 Other Metallic Nanoparticle-Based Humidity Sensors 1918.3.3 Polymeric Nanocomposite-Based Humidity Sensors 1928.4 Nanomaterial-Based pH Indicators and Sensors 1938.5 Nanoparticle-Based O2 Indicators 1958.6 Nanomaterial-Based CO2 Sensors 1978.7 Nanomaterial-Based Freshness Sensors 1988.7.1 Freshness Sensors Based on Detection of Biogenic Amines 1998.7.2 Freshness Sensors Based on Detection of Biogenic Sulfides 2018.7.3 Freshness Sensors Based on Detection of ATP Degradation Products 2028.8 Conclusions and Perspectives 205References 2069 Nanostructure-Based Edible Coatings as a Function of Food Preservation 213Anna Rafaela C. Braga, Josemar G. Oliveira Filho, Ailton C. Lemes, and Mariana B. Egea9.1 Nanotechnology in Food Packaging: Principles and Applications 2139.2 Edible Coatings 2159.2.1 Chemical Characteristics of Edible Coatings 2159.2.2 Methods to Apply Edible Coatings 2169.2.3 Materials Used in the Edible Coatings 2179.2.4 Incorporation of Nanomaterials in Edible Coatings 2189.3 Safety of Nanocomposite for Application of Edible Coatings 2239.4 Nanotechnology Regulation 2259.5 Final Considerations and Outlook 227References 22710 An Overview of Higher Barrier Packaging Using Nanoadditives 235Johnsy George, Basheer Aaliya, Kappat V. Sunooj, and Ranganathan Kumar10.1 Introduction 23510.2 Gas and Moisture Permeability through Polymer Packaging Materials 23610.2.1 Permeability of Oxygen and Carbon Dioxide 23710.2.2 Permeability of Moisture 23810.3 Nanoadditives for Improving Barrier Properties 23810.4 Methods to Prepare High Barrier Packaging Materials 23910.4.1 Polymer Nanocomposites 23910.4.2 Coating 24010.4.3 Layer-by-Layer Assembly 24010.5 Barrier Improvement by Reinforcement of Polymer Nanocomposites with Inorganic Nanoadditives 24210.5.1 Metal and Metal Oxides Nanomaterials 24310.5.1.1 Zinc 24310.5.1.2 Magnesium 24410.5.1.3 Silica 24410.5.1.4 Titanium 24510.5.1.5 Copper 24610.5.1.6 Aluminum Oxide 24610.5.2 Nanoclays 24610.5.3 Carbon-Based Nanomaterials 24810.6 Barrier Improvement of Biopolymers by Reinforcement with Organic Nanoadditives 24910.6.1 Cellulose 25010.6.2 Starch 25210.6.3 Chitosan 25310.6.4 Zein 25310.6.5 Gelatin 25410.6.6 Whey Protein Isolates 25410.6.7 Soy Protein Isolates 25510.7 Conclusion 255References 25611 Nanostructure-Based Multilayer Food Packaging Films 265Shiji Mathew11.1 Introduction 26511.2 Requirements of Food Packaging Systems 26611.3 Multilayer Packaging Films 26711.4 Structure and Functions of Multilayer Film Packaging 26811.5 Nanotechnology-Based Multilayer Films 26911.6 Preparation of Nano-Based Multilayer Films 26911.6.1 Layer-by-Layer (LbL) Nanoassembly 27011.6.2 Electrohydrodynamic Processing (EHDP) 27111.6.3 Multilayer Coextrusion Technique 27511.7 Practical Applications of Multilayer Films/Coatings for Packaging of Food 27611.8 Conclusion and Future Outlook 276References 27812 Characterization Techniques for Nanostructures in Food Packaging 285Ashitha Jose, R. Aswani, and Radhakrishnan E. Krishnankutty12.1 Introduction 28512.2 Nanoparticles 28612.3 Role of Nanoparticles in Packaging Applications 28712.4 Nanocomposite in Food Packaging 28812.5 Methods for the Development of Nanocomposites 28812.6 Various Nanoparticles Employed in Packaging 28912.6.1 Nanoclay 29012.6.2 Titanium Dioxide 29012.6.3 Zinc Oxide Nanoparticles 29112.6.4 Graphene-Based Nanomaterials 29112.6.5 Silver Nanoparticles 29212.7 Issues Associated with the Nanoparticle Incorporation 29212.8 Characterization of Nanoparticles in the Packaging Materials 29312.8.1 FTIR 29412.8.2 Electron Microscopic Techniques 29612.8.2.1 Scanning Electron Microscopy 29612.8.2.2 Transmission Electron Microscopy 29712.8.3 Thermal Analysis of the Packaging Material Containing Nanoparticles 29912.8.4 X-Ray Photoelectron Spectroscopy 30012.8.5 XRD 30012.8.6 ICPMS 30112.8.7 Raman Spectroscopy 30212.9 Conclusions 302References 30213 Biodegradability Assessment of Biopolymer-Based Films 307Andrelina Maria Pinheiro Santos, Betty Del Carmen Jarma Arroyo, Luana de Souza Cavalcante Carnaval, and Enayde de Almeida Melo13.1 Introduction 30713.2 Commercial and Renewable Biodegradable Polymers and Plasticizers 30813.2.1 Thermoplastic Starch (TPS) 30913.2.2 Polylactic Acid (PLA) 31013.2.3 Polyhydroxyalkanoates (PHAs) 31013.2.4 Plasticizers 31113.3 Biodegradation Mechanism 31213.4 Biodegradation of Biopolymers with Additives 31413.5 Considerations 316References 31714 Nanobiotechnology in Food Preservation and Molecular Perspective 327S. Agriopoulou, E. Stamatelopoulou, V. Skiada, and T. Varzakas14.1 Introduction 32714.2 Nanobiotechnology Aspects in Food Preservation and Food Packaging 32814.3 Classification of Nanomaterials and Molecular Basis of Application 32914.3.1 Nanoparticles 33014.3.1.1 Silver-Based Nanoparticles 33014.3.1.2 Titanium Dioxide (TiO2) Nanoparticles 33114.3.1.3 Zinc Oxide (ZnO) Nanoparticles 33114.3.2 Nanocomposites 33114.3.2.1 Cellulose-Based Nanocomposites 33114.3.2.2 Chitosan-Based Nanocomposites 33214.3.2.3 Protein-Derived Bionanocomposites 33214.3.2.4 Polylactic Acid Nanobiocomposites 33314.3.3 Nanoclays 33414.3.4 Nanoemulsions 33414.3.5 Nanosensors 33414.3.6 Nanostructures 33714.4 Nanomaterials and Active and Intelligent Food Packaging Applications 33814.4.1 Active Packaging 33814.4.2 Intelligent (“Smart”) Packaging 33914.5 Nanomaterials and Postharvest Quality Parameters 34114.5.1 Edible Coatings and Films in Food Packaging 34114.5.2 Nanomaterials and the Potential against Postharvest Disease and Ethylene Production 34214.6 Regulations and Safety Aspects 34514.7 Conclusions and Outlook 347References 34715 Environmental and Toxicological Aspects of Nanostructures in Food Packaging 361Sabarish Radoor, Jasila Karayil, Jyothi M. Shivanna, Aswathy Jayakumar, Sandhya A. Varghese, Radhakrishnan E. Krishnankutty, Jyotishkumar Parameswaranpillai, and Suchart Siengchin15.1 Introduction 36115.2 Nanoparticles in Food Packaging 36215.2.1 Nanoclay 36215.2.2 Nanosilver 36215.2.3 Zinc Oxide (ZnO) NP 36315.2.4 Titanium Dioxide (TiO2) 36315.2.5 Silicon Dioxide (SiO2) 36315.3 Toxicity Measurement of Nanoparticles Used in Food Industry 36415.4 Nanotoxicity 36515.4.1 Silver Nanoparticles (Ag NPs) 36515.4.2 Titanium Nanoparticles (TiO2 NPs) 36615.4.3 Silica Nanoparticle 36715.4.4 Clay Nanoparticle 36815.5 Migration Issues of Nanoparticles 36915.6 Environmental Impacts of Nanoparticles 37015.7 Conclusion 371Acknowledgments 371References 371Index 379