Nanotechnology in Agriculture and Food Science

Monique Axelos is Senior Scientists in the National Institute for Agronomic Research (INRA) Nantes, France. She was Head of the Science and Engineering of Agricultural Products Divisionwhich provides knowledge on raw materials of animal or plant origin and on their transformations for food and non-food uses. Monique Axelos holds a doctoral degree in Physics from the University of Orleans, France. Since 1985, she has conducted research, published, and lectured internationally in area of soft matter physics related to fractal aggregation, biopolymer gelation and phase separation. Current professional foci include the potential of small angle neutron scattering for the in situ characterization of foams and emulsions, the design of nano-objects, and the characterization of air/water interfacial structures. Marcel Van de Voorde has 40 years' experience in European Research Organisations including CERN-Geneva, European Commission, with 10 years at the Max Planck Institute in Stuttgart, Germany. For many years, he was involved in research and research strategies, policy and management, especially in European research institutions. He holds a Professorship at the University of Technology in Delft, the Netherlands, as well as multiple visiting professorships in Europe and worldwide. He holds a doctor honoris causa and various honorary Professorships.He is senator of the European Academy for Sciences and Arts, in Salzburg and Fellow of the World Academy for Sciences. He is a Fellow of various scientific societies and has been decorated by the Belgian King. He has authored of multiple scientific and technical publications and co-edited multiple books in the field of nanoscience and nanotechnology.

• Series Editor Preface VIIAbout the Series Editor IXForeword XXIIntroduction XXVPart One Basic Elements of Nanofunctional Agriculture and Food Science 11 Nanotechnologies for Agriculture and Foods: Past and Future 3Cecilia BartolucciReferences 132 Nanoscience: Relevance for Agriculture and the Food Sector 15Shahin Roohinejad and Ralf Greiner2.1 Introduction 152.2 Fundamental of Nanoscience 162.3 Applications of Nanotechnology in the Agriculture Sector 182.4 Applications of Nanotechnology in the Food Sector 232.5 Challenges of Using Nanotechnology in Agriculture and Food Sectors 272.6 Conclusions 28Acknowledgment 28References 283 Naturally Occurring Nanostructures in Food 33Saïd Bouhallab, Christelle Lopez, and Monique A.V. Axelos3.1 Introduction 333.2 Protein-based Nanostructures 343.3 Lipid-Based Nanostructures 443.4 Concluding Remarks and Future Prospects 46References 474 Artificial Nanostructures in Food 49Jared K. Raynes, Sally L. Gras, John A. Carver, and Juliet A. Gerrard4.1 Introduction 494.2 Types and Uses of Artificial Organic Nanostructures Found in Food 524.3 Conclusion 62References 635 Engineered Inorganic Nanoparticles in Food 69Marie-Hélène Ropers and Hélène Terrisse5.1 Introduction 695.2 Engineered Inorganic Materials Containing Nanoparticles 695.3 Characterization of Engineered Inorganic Nanomaterials 785.4 Conclusion and Perspectives 81References 826 Nanostructure Characterization Using Synchrotron Radiation and Neutrons 87Francois Boué6.1 Introduction 876.2 Principles 896.3 The Basic Information from a SAS Profile 936.4 A Few Examples: From Soft Matter to Agrofood 1006.5 Other Scattering Techniques 1066.6 Recommendation and Practical: A Checklist for Scattering 1076.7 Summary and Conclusion 110References 110Part Two Opportunities, Innovations, and New Applications in Agriculture and Food Systems 1137 Nanomaterials in Plant Protection 115Angelo Mazzaglia, Elena Fortunati, Josè Maria Kenny, Luigi Torre, and Giorgio Mariano Balestra7.1 Introduction 1157.2 Nanotechnology and Agricultural Sector 1177.3 Applications of Nanomaterials against Plant Pathogens and Pests 1257.4 Conclusions 129References 1308 Nanoparticle-Based Delivery Systems for Nutraceuticals: Trojan Horse Hydrogel Beads 135Benjamin Zeeb and David Julian McClements8.1 Introduction 1358.2 Overview of Nanoparticles-Based Colloidal Delivery Systems 1368.3 Designing Particle Characteristics 1388.4 Trojan Horse Nanoparticle Delivery Systems 1408.5 Case Study: Alginate Hydrogel Beads as Trojan Horse Nanoparticle Delivery Systems for Curcumin 1468.6 Conclusions 149References 1499 Bottom-Up Approaches in the Design of Soft Foods for the Elderly 153José Miguel Aguilera and Dong June Park9.1 Foods and the Elderly 1539.2 Rational Design of Soft and Nutritious Gel Particles 1559.3 Technological Alternatives for the Design of TM Foods 1609.4 Conclusions 162Acknowledgments 163References 16310 Barrier Nanomaterials and Nanocomposites for Food Packaging 167Jose M. Lagaron, Luis Cabedo, and Maria J. Fabra10.1 Introduction 16710.2 Nanocomposites 16810.3 Nanostructured Layers 17210.4 Conclusion and Future Prospects 174References 17411 Nanotechnologies for Active and Intelligent Food Packaging: Opportunities and Risks 177Nathalie Gontard, Stéphane Peyron, Jose M. Lagaron, Yolanda Echegoyen, and Carole Guillaume11.1 Introduction and Definitions 17711.2 Nanomaterials in Active Packaging for Food Preservation 17811.3 Nanotechnology for Intelligent Packaging as Food Freshness and Safety Monitoring Solution 18111.4 Potential Safety Issues and Current Legislation 18711.5 Conclusions and Perspectives 190References 19112 Overview of Inorganic Nanoparticles for Food Science Applications 197Xavier Le Guével12.1 Introduction 19712.2 Food Packaging, Processing, and Storage 19712.3 Supplements/Additives 19912.4 Food Analysis 20012.5 Conclusion and Perspective 202Acknowledgment 203References 20313 Nanotechnology for Synthetic Biology: Crossroads Throughout Spatial Confinement 209Denis Pompon, Luis F. Garcia-Alles, and Gilles Truan13.1 Convergence Between Nanotechnologies and Synthetic Biology 20913.2 Spatially Constrained Functional Coupling in Biosystems 21013.3 Functional Coupling Through Scaffold-Independent Structures 21113.4 Spatial Confinement Mediated by Natural and Synthetic Scaffolds 21313.5 Encapsulated Biosystems Involving Natural or Engineered Nanocompartments 21613.6 Synthetically Designed Structures for Protein Coupling and Organization 22513.7 Future Directions 226References 22714 Modeling and Simulation of Bacterial Biofilm Treatment with Applications to Food Science 235Jia Zhao, Tianyu Zhang, and Qi Wang14.1 Introduction 23514.2 Review of Biofilm Models 23714.3 Biofilm Dynamics Near Antimicrobial Surfaces 24414.4 Antimicrobial Treatment of Biofilms by Targeted Drug Release 24614.5 Models for Intercellular and Surface Delivery by Nanoparticles 24814.6 Conclusion 250Acknowledgments 251References 251Part Three Technical Challenges of Nanoscale Detection Systems 25715 Smart Systems for Food Quality and Safety 259Mark Bücking, Andreas Hengse, Heinrich Grüger, and Henning Schulte15.1 Introduction 25915.2 Overview 26015.3 Roadmapping of Microsystem Technologies Toward Food Applications 26115.4 Microsystem Technology Areas 266References 27516 Nanoelectronics: Technological Opportunities for the Management of the Food Chain 277Kris Van De Voorde, Steven Van Campenhout, Veerle De Graef, Bart De Ketelaere, and Steven Vermeir16.1 Technological Needs and Trends in the Food Industry 27716.2 Cooperation Model to Stimulate “The Introduction of New Nanoelectronics-Based Technologies in Food Industry”: An Engine for Innovation and Bridging the Gap 27916.3 Existing Technologies That Can Be Used in a Wide Range of Applications: The Present 28216.4 New Technology Developments: The Future 285References 295Part Four Nanotechnology: Toxicology Aspects and Regulatory Issues 29717 Quality and Safety of Nanofood 299Oluwatosin Ademola Ijabadeniyi17.1 Introduction 29917.2 Current and Future Application of Nanotechnology in the Food Industry 30017.3 Food Quality and Food Safety 30417.4 How Safe is Nanofood? 30417.5 The Need for Risk Assessment 30617.6 Regulations for Food Nanotechnology 30617.7 Conclusion 307References 30718 Interaction between Ingested-Engineered Nanomaterials and the Gastrointestinal Tract: In Vitro Toxicology Aspects 311Laurie Laloux, Madeleine Polet, and Yves-Jacques Schneider18.1 Introduction 31118.2 Influence of the Gastrointestinal Tract on the Ingested Nanomaterials Characteristics 31418.3 In Vitro Models of the Intestinal Barrier 31818.4 Cytotoxicity Assessment and Application to Silver Nanoparticles 32018.5 Conclusion 323References 32419 Life Cycle of Nanoparticles in the Environment 333Jean-Yves Bottero, Mark R. Wiesner, Jérôme Labille, Melanie Auffan, Vladimir Vidal, and Catherine Santaella19.1 Introduction 33319.2 Transport and Bioaccumulation by Plants 33419.3 Indirect Agricultural Application of NMs through Biowastes 33619.4 Transformations of NPs in Soils after Application 33919.5 Conclusion 342Acknowledgments 343References 343Part Five Governance of Nanotechnology and Societal Dimensions 34720 The Politics of Governance: Nanotechnology and the Transformations of Science Policy 349Brice Laurent20.1 An Issue of Governance 34920.2 Operationalizing the Governance of Nanotechnology 35220.3 The Constitutional Project of Governance 356References 36021 Potential Economic Impact of Engineered Nanomaterials in Agriculture and the Food Sector 363Elke Walz, Volker Gräf, and Ralf Greiner21.1 Introduction 36321.2 Potential and Possible Applications of Nanomaterials in the Food Sector and Agriculture 36421.3 Nanotechnology: Market Research and Forecasts 36621.4 Critical Considerations and Remarks Concerning Market Reports and Forecasts 36721.5 Obstacles Regarding Commercialization of Nanotechnologies in Food and Agriculture 37021.6 Conclusion 372References 37222 Conclusions 377Monique A.V. Axelos and Marcel Van de VoordeIndex 381