Nanotechnology Applications for Food Safety and Quality Monitoring

Front cover
Half title
Full title
Copyright
Contents
Contributors
Foreword
Preface
PART I - Nanotechnology applications for food safety monitoring
Chapter
1 - Nanotechnology applications for food safety: Benefits and risks
1.1 Introduction
1.2 Nanosensors in food safety
1.2.1 Impact of external factors on food safety
1.2.2 Detection of internal factors affecting food safety
1.2.3 e-NOSE and e-TONGUE
1.2.4 e-TONGUE
1.2.5 Applications of e-NOSE and e-TONGUE
1.3 Nanocomposites in food safety
1.3.1 Metallic and metal oxide nanocomposites
1.3.2 Doped nanooxides
1.4 Nanomaterials
1.5 Nanoencapsulation
1.6 Nanoemulsions
1.7 Nanocoating
1.8 Nanoclusters
1.9 Risks associated with nanotechnology
1.10 Conclusion
Acknowledgment
Conflicts of interest
References
Chapter
2 - Surface-enhanced Raman spectroscopy for food quality and safety monitoring
2.1 Introduction
2.2 Basic principles and a short history of surface-enhanced Raman spectroscopy
2.3 Different types of SERS substrates
2.3.1 Colloidal substrates
2.3.2 Planar SERS substrates
2.4 Applications
2.4.1 Pesticides and insecticides residues
2.4.2 Chemical contaminants
2.4.3 Pathogen detection
2.4.4 SERS for plant science
2.4.5 Nutritional quality
2.5 Summary and outlook
2.5.1 Novel SERS substrates
2.5.2 Developments in Raman instruments
2.5.3 SERS with other analytical techniques
2.5.4 Artificial intelligence and deep learning
References
Chapter
3 - Applications of metal oxide nanoparticles in food safety
3.1 Introduction
3.2 Metal oxide nanoparticles as antibacterial agents
3.2.1 Ag and Ag2O nanoparticles
3.2.2 ZnO nanoparticles
3.2.3 TiO2 nanoparticles
3.2.4 MgO and CaO nanoparticles
3.2.5 CuO nanoparticles
3.2.6 Fe2O3 nanoparticles
3.3 Metal oxide nanoparticles in smart packaging
3.4 Conclusion
Acknowledgments
References
CHAPTER
4 - Identification and characterization techniques for engineered nanomaterials in food
4.1 Introduction
4.2 Characteristics of engineered nanomaterials
4.3 Techniques for the identification and characterization of engineered nanoparticles
4.3.1 Microscopic-based techniques
4.3.1.1 Electron microscopy
4.3.1.2 Scanning probe microscopy
4.3.2 Spectroscopic techniques
4.3.2.1 UV–visible absorption spectroscopy
4.3.2.2 Fourier transform infrared spectroscopy
4.3.2.3 Nuclear magnetic resonance spectroscopy
4.3.2.4 Mass spectroscopy
4.3.2.5 Inductively coupled plasma mass spectrometry
4.3.3 Light scattering techniques
4.4 Techniques for the separation of engineered nanoparticles
4.4.1 Chromatography
4.4.1.1 Size exclusion chromatography
4.4.1.2 Hydrodynamic chromatography
4.4.2 Field-flow fractionation
4.4.3 Electrophoresis
4.4.3.1 Gel electrophoresis
4.4.3.2 Capillary electrophoresis
4.4.4 Centrifugation and filtration-based techniques
4.5 Challenges in the determination of ENMs
4.6 Conclusion
References
CHAPTER
5 - Nanotechnology-oriented sensors for the quick recognition of foodborne microbes and pathogens
5.1 Introduction
5.2 Selection criteria for nanoparticles for application in biosensors
5.2.1 Gold nanoparticles
5.2.2 Magnetic nanoparticles
5.2.2.1 Applications of MNPs
5.2.3 Fluorescent nanoparticles
5.2.4 Silica nanoparticles
5.3 Detection of foodborne pathogens originated from bacteria
5.4 Detection of microbial agents through nanodiagnostic perspective
5.5 LOC assays (lab on chip)
5.6 Nanoparticle-based assays
5.7 Nanomaterial materials are used for the fabrication of biosensors for detecting foodborne pathogens
5.7.1 Carbon nanotubes
5.7.2 Gold nanoparticles
5.7.3 Quantum dots
5.7.4 Biosensor-based detection by labels with magnetic NPs beads
5.7.5 Dendrimers
5.7.6 Silicon nanomaterials
5.7.7 Graphene nanomaterials
5.7.8 Conducting polymers
5.8 Present status and future prospectus of nano biosensors
5.9 Conclusion
References
Chapter
6 - Functionalized porphyrin-based nanocomposites as prospective materials for food safety sensors
Introduction
6.1  Chemical and biochemical reaction pathways
6.1.1  Formation of acrylamide
6.1.2  Formation of biogenic amines
6.1.3  Lipid oxidation
6.1.4  Enzymatic reactions
6.1.5  Available detection methods
6.2  Porphyrin-based nanomaterials
6.2.1  Self-assembly
6.2.2  Nanocomposites
6.2.2.1  Porphyrin–carbon-based nanomaterials
6.2.2.2  Porphyrin–metal oxide semiconductor
6.3  Sensor design and integration
6.4  Applications as food safety sensors
6.4.1  Detection of ochratoxin
6.4.2  Detection of pesticides
6.4.3  Detection of biogenic amines
6.4.3.1  Histamine
6.4.3.2  Ammonia, putrescine, and cadaverine
6.4.3.3  Other volatile amines
6.5  Conclusions
References
Chapter
7 - Shellac: A natural lipid polymer for food safety and quality monitoring
7.1  Introduction
7.2  Background
7.2.1  Lipid-based polymers in nanotechnology
7.2.2  Lipid-based polymers and blends in food industry
7.2.3  Shellac as a versatile lipid-based biopolymer
7.2.4  Application of shellac blends
7.3  Shellac for nanotechnology in the food industry
7.4  Films and packaging
7.5  Edible coatings and shelf-life enhancer
7.5.1  Electrospraying and electrospinning
7.5.2  Dip coating
7.5.3  Manual coating
7.6  Quality enhancer and preservation
7.7  Food nanosensors
7.8  Food safety and other applications
7.9  Market potential of shellac in food safety and quality monitoring
7.10  Commercial presence of shellac
7.11  Scopes and future application
References
Chapter
8 - Detection of food toxins, pathogens, and microorganisms using nanotechnology-based sensors
8.1 Introduction
8.2 Microbial food toxins
8.2.1 Mycotoxins
8.2.2 Algal toxin
8.3 Pathogens
8.4 Other contaminants
8.4.1 Pesticides
8.4.2 Antibiotics
8.4.3 Metal contaminants
8.5 Nanosensors
8.5.1 Carbon nanotubes
8.5.2 Gold nanoparticles
8.5.3 Quantum dots
8.5.4 Dendrimers
8.5.5 Silicon nanomaterials
8.6 Nanosensors in detection of toxins and pathogens
8.7 Future prospects
8.8 Conclusion
References
Chapter
9 - Nanotechnology applications and implications in food industry
9.1 Introduction
9.2 Nanomaterials in food industry
9.2.1 Food nanopackaging
9.2.1.1 Nanomaterials act as barrier agents
9.2.1.2 Nanomaterial as an active material
9.2.1.3 Nanomaterial as an antimicrobial agent
9.2.2 Nanofood sensor
9.2.3 Nanofunctional food and preservative
9.3 Safety and toxicological aspect of nanotechnology
9.3.1 Current concerns on nanotechnology
9.3.2 Characterization of nanoparticles
9.3.2.1 Dimensions of nanoparticles
9.3.2.2 Morphology of nanoparticles
9.3.2.3 Composition and agglomeration of nanoparticles
9.3.3 Exposure path of nanoparticles
9.3.3.1 Dermal exposure
9.3.3.2 Inhalation
9.3.3.3 Ingestion
9.3.4 Types of nanoparticles and its toxicity
9.3.4.1 Toxicity of organic nanoparticle
9.3.4.2 Toxicity of inorganic nanoparticle
9.4 Conclusion
References
Chapter
10 - Nanosensors for the detections of foodborne pathogens and toxins
10.1 Introduction
10.2 Food borne pathogen and toxins
10.3 Factors responsible for the foodborne diseases
10.4 Traditional and modern methods of detection of food borne pathogens
10.5 Nanosensors
10.5.1 Types of nanosensors
10.5.1.1 Electrochemical nanosensor/biosensor
10.5.1.2 Amperometric biosensors
10.5.1.3 Potentiometric biosensors
10.5.1.4 Impedimetric biosensors
10.5.1.5 Bulk acoustic wave resonators
10.5.1.6 Optical biosensors
10.5.1.7 Surface plasma resonance
10.5.1.8 Evanescent field fiber optic sensors
10.5.1.9 Piezoelectric biosensors
10.5.1.10 Magnetoelastic biosensors
10.5.1.11 Microfluidic nanosensors
10.6 Conclusion
References
Chapter
11 - Metal-organic framework-based nanomaterials for the optoelectrochemical detection of food contaminants
11.1 Introduction
11.2 Occurrence and effects of food contaminants
11.2.1 Pathogenic microorganisms
11.2.2 Drug and pesticide residues
11.2.3 Illegal food additives
11.2.4 Heavy metals
11.2.5 Mycotoxins
11.2.6 Persistent organic pollutants
11.3 Metal organic frameworks
11.3.1 Potential of MOFs as sensors
11.3.2 Luminescent MOF sensors
11.3.3 Colorimetric MOF sensors
11.3.4 Electrochemical MOF sensors
11.4 Conclusion and future perspectives
Acknowledgments
References
Chapter
12 - Nanoemulsions: Nanotechnological approach in food quality monitoring
12.1 Introduction
12.2 General constitution of nanoemulsions
12.2.1 Lipophilic state
12.2.2 Aqueous/hydrophilic Phase
12.2.3 Stabilizers
12.2.4 Emulsifiers
12.3 Physical properties of nanoemulsion
12.4 Nanoemulsion preparation
12.4.1 High energy procedures
12.4.1.1 High-pressure valve homogenization method (HPVH)
12.4.1.2 Microfluidization method
12.4.1.3 Ultrasonication method
12.4.2 Methods with low energy
12.4.2.1 Phase inversion composition method
12.4.2.2 Phase inversion temperature (PIT) method
12.4.2.3 Spontaneous emulsification (SE) method
12.4.3 Novel techniques for nanoemulsion preparation
12.5 Nanoemulsions characteristics
12.5.1 Particle structure and size distribution
12.5.1.1 DLS
12.5.1.2 SAXS
12.5.1.3 Zeta potential (ζ-potential)
12.5.1.4 Differential scanning calorimetry (DSC)
12.5.1.5 Nuclear magnetic resonance (NMR)
12.5.2 Rheology
12.5.3 Microstructure characterization
12.5.3.1 Transmission electron microscopy (TEM)
12.5.3.2 Scanning electron microscope (SEM)
12.5.3.3 Atomic force microscopy (AFM)
12.6 Applications of nanoemulsions in the food industry
12.6.1 Encapsulation of bioactive compounds
12.6.2 Encapsulation of coloring agents and flavor
12.6.3 Nutraceuticals encapsulation
12.6.4 Natural Preservatives
12.6.5 Nanoemulsion-based food packaging materials
12.7 Conclusions and future prospects
References
PART II - Nanotechnology applications for food quality monitoring
Chapter
13 - Nanotechnology: A new approach to advanced food packaging
13.1 Introduction
13.2 Packaging nanomaterial with improved performance
13.2.1 Improved mechanical properties
13.2.2 Improved barrier properties
13.2.3 Improved thermal properties
13.3 Nanotechnology in active packaging
13.3.1 Antimicrobial packaging
13.3.2 Gas scavenger
13.3.3 Gas emitter
13.4 Nanotechnology in intelligent packaging
13.4.1 Gas indicators
13.4.2 Spoilage and freshness indicators
13.4.3 Time-temperature indicators
13.5 Food packaging-related safety concerns
13.6 Future prospects
References
Chapter
14 - Nanotechnology applications for quality determination of RTE and packaged food
14.1 Introduction
14.2 Packaging concepts for ready‑to‑eat food: recent progress
14.3 Application of nanotechnology in RTE foods
14.3.1 Nanocomposites
14.3.2 PLA‑based nanocomposite active packaging
14.3.3 Metal or metal oxide nano‑additives
14.3.4 Essential oils as additives for biodegradable materials
14.4 Nanotechnology for nanosensors and nanobiosensors in food processing and its applications in food quality monitoring
14.4.1 Application of sensors in quality monitoring in food packaging
14.4.1.1 Time-temperature and humidity integrators
14.4.1.2 Detection of gases
14.4.1.3 O2 sensors
14.4.1.4 Electronic nose
14.4.2 Food quality monitoring with nanosensors
14.4.2.1 Freshness indicators
14.4.2.2 Pathogen detection
14.4.2.3 Spoilage detection
14.4.3 Food quality monitoring with nanobiosensors
14.5 Role of nanotechnology in active, intelligent, and smart packaging
14.5.1 Active packaging
14.5.1.1 Nanoclay reinforcement
14.5.1.2 Other nanoreinforcements
14.5.1.3 Nanocomposite active food packaging
14.5.1.4 Antimicrobial systems
14.5.1.5 O2 scavengers
14.5.1.6 Enzyme immobilization systems
14.5.2 Intelligent packaging
14.5.3 Smart packaging
14.6 Shortcomings of nanomaterial
14.7 Conclusion
References
Chapter
15 - Nanotechnology-based sensors for shelf-life determination of food materials
15.1 Introduction
15.2 Nanotechnology-based primary technologies of a packaging system
15.2.1 Active packaging
15.2.2 Intelligent or smart packaging
15.3 Nanotechnology-based sensors and assays used for the detection of small organic molecules, gases, and microorganisms
15.3.1 Time-temperature indicators
15.3.2 Leakage indicators
15.3.3 Spoilage indicators
15.3.4 Detection of microbial or biochemical changes in the food material
15.3.5 Detection of gases developed from food spoiling
15.3.6 Detection of pathogens
15.4 Nanomaterial utilization in optical and electrochemical sensors for food analysis
15.4.1 Antioxidants and sugars (nutrients)
15.4.2 Toxins
15.4.3 Adulterants
15.4.4 Pesticides and veterinary antibiotics
15.4.5 Heavy metals
15.5 Conclusion and future aspects
References
Chapter
16 - Nanotechnology applications in food packaging
16.1 Introduction
16.2 Nanoforms in food packaging
16.2.1 Metal nanoparticles
16.2.1.1 Silver nanoparticles
16.2.1.2 Titanium dioxide nanoparticles
16.2.1.3 Copper/copper oxide nanoparticles
16.2.1.4 Zinc oxide nanoparticles
16.2.2 Nanoclay
16.2.3 Carbon nanoforms
16.2.3.1 Carbon nanotubes (CNTs)
16.2.3.2 Graphene
16.2.4 Nanocellulose
16.2.4.1 Cellulose nanofiber
16.2.4.2 Cellulose nanocrystal
16.2.4.3 Bacterial nanocellulose
16.2.5 Chitosan
16.2.6 Starch
16.3 Food nanopackaging
16.3.1 Active packaging
16.3.1.1 Barrier properties
16.3.1.2 Antimicrobial properties
16.3.1.3 Permeability (solubility and diffusivity)
16.3.1.4 Oxygen scavenging film
16.3.2 Smart packaging
16.3.2.1 Surface platform resonance properties
16.3.2.2 Nanosensors
16.3.3 Intelligent packaging
16.3.3.1 Oxygen indicators
16.3.3.2 Time, temperature, and humidity indicators
16.3.3.3 Freshness and spoilage indicators
16.4 Conclusion
Acknowledgment
References
Chapter
17 - Applications of nanotechnology in food sensing and food packaging
17.1 Introduction
17.2 Food analysis sensors based on nanotechnology
17.2.1 Antioxidants
17.2.2 Pathogens
17.2.3 Adulterants
17.2.4 Heavy metals
17.2.5 Toxins
17.3 Nanomaterials in biodegradable food packaging
17.3.1 Starch
17.3.2 Cellulose
17.3.3 Chitin
17.3.4 Proteins
17.3.5 Synthetic polymers
17.3.5.1 Polyvinyl alcohol (PVA)
17.3.5.2 Polylactic acid (PLA)
17.3.5.3 Poly (3-hydroxybutyrate-3-hydroxyvalerate)
17.4 Active and functional nanopackaging
17.4.1 Time temperature indicators (TTI)
17.4.2 Antimicrobial packaging
17.4.3 Gas scavengers in active packaging
17.4.4 Smart and intelligent packaging
17.5 Safety consideration
17.6 Conclusion
17.7 Summary and future prospects
Abbreviations
References
Chapter
18 - Quality assurance of packaged food using  nanotechnology
18.1 Introduction
18.2 Food packaging: traditional and conventional
18.2.1 Conventional food quality determination
18.3 Nanotechnology in food packaging
18.4 Nanotechnology in quality determination
18.4.1 Freshness indicators
18.4.1.1 pH-sensitive
18.4.1.2 Nitrogen sensitive and H2S sensitive
18.4.1.3 Time-temperature indicators (TTI)
18.4.1.4 Other microbial metabolites
18.4.2 Nanosensors
18.4.2.1 Gas sensors
18.4.2.1.1 O2 sensors
18.4.2.1.2 Carbon dioxide sensors
18.4.3 Array biosensors
18.4.4 Electrochemical immunosensors
18.4.5 Lab-on-a-chip device (LOC)
18.4.6 Carbon dots (CD)
18.4.7 Electronic noses
18.4.8 Electronic tongues
18.4.9 Nanotest strips
18.4.10 Carbon nanotubes (CNT)
18.4.11 Nanocellulose film (NCF) and nanocantilevers
18.4.12 Nanocomposites
18.4.13 Radiofrequency identification (RFID)
18.4.14 Release-on-command concept
18.4.15 Humidity indicator and nanobioluminescence detection spray
18.5 Conclusion
References
Further reading
Chapter
19 - Silica-based nanocomposites for preservation of post-harvest produce
19.1 Introduction
19.2 Post-harvest loss
19.2.1 Factors influencing post-harvest loses
19.2.2 Techniques to reduce post-harvest losses
19.3 Silica-based bionanocomposites for post-harvest produced preservation
19.3.1 Chitosan-silica bionanocomposites
19.3.2 Starch-silica bionanocomposites
19.3.3 Cellulose-silica bionanocomposites
19.3.4 Mesoporous silica and polyhedral oligomeric silsesquioxane nanoparticle-based nanocomposites
19.3.4.1 Epoxy/silica NC
19.3.4.2 Mesoporous silica (MS) polymer
19.3.4.2.1 Polymer based on mesoporous silica and essential oils (EOs)
19.3.4.2.2 Polymer based on mesoporous silica and cinnamon essential oil (CEO)
19.3.4.2.3 Polymer based on mesoporous silica and clove essential oil (CEO)
19.3.4.3 Polyhedral oligomeric silsesquioxane
19.3.5 Wheat gluten-silica bionanocomposites
19.3.6 Polylactic acid-silica bionanocomposites
19.4 Applications
19.4.1 Chitosan-silica bionanocomposites
19.4.2 Cellulose-silica bionanocomposites
19.4.3 Mesoporous silica nanoparticles-CEOs polymer
19.4.4 Konjac glucomannan (KGM)/carrageenan (KC) nano-silica
19.4.5 Silica as a nanofillers
19.4.6 Increase in tensile strength of nanocomposites-based packaging (NCP)
19.5 Future aspect
19.6 Conclusion
References
Chapter
20 - Biodegradable polymers/silica nanocomposites: Applications in food packaging
20.1 Introduction
20.2 Properties of biodegradable polymers and application in food packaging
20.2.1 Surface characteristics of biodegradable polymers
20.2.1.1 Starch-based polymer
20.2.1.2 Corn starch
20.2.1.3 Potato starch
20.2.1.4 Poly (lactic acid)
20.2.1.5 Polycaprolactone (PCL)
20.2.1.6 Polyhydroxyalkanoates (PHA) and polyhydroxy-butyrate (PHB)
20.2.1.7 Chitosan
20.2.1.8 Galactomannans
20.2.1.9 Gelatin
20.3 Role of silica-nanoparticles for food packaging
20.4 Biodegradable silica nanocomposites
20.5 Various types of silica nanocomposites for food packaging with its applications
20.5.1 Corn starch nanocomposite
20.5.2 Potato starch nanocomposite
20.5.3 Polylactic acid
20.5.4 Polycaprolactone
20.5.5 Polyhydroxyalkanoates
20.5.6 Chitosan
20.5.7 Galactomannans
20.5.8 Gelatin
20.5.9 Starch
20.5.10 Preparation of corn starch composite for packaging films
20.5.11 Preparation of potato starch silica nanocomposite for packaging films
20.6 Future aspects for food packaging
20.7 Conclusion
Acknowledgement
References
Chapter
21 - Role of nanotechnology in food supply chain
21.1 Introduction
21.2 Nanotechnology and food supply chain
21.3 Nanotechnology in packaging
21.3.1 Smart packaging
21.3.2 Active packaging
21.3.3 Improved packaging
21.3.4 Improved food processing
21.3.5 Nanoencapsulation
21.3.6 Nanoemulsions
21.3.7 Food traceability
21.4 E-nose (electrical nose)
21.5 E-tongue (electrical tongue)
21.6 LF NMR and MRI system (moisture detection)
21.7 RFID tags
21.8 Sensors
21.9 Microbial detection
21.9.1 Food storage
21.10 Nanotechnology and safety concerns
21.11 Conclusion
References
Chapter
22 - Nanoencapsulation of antimicrobial agents and antimicrobial effect of silver nanoparticles
22.1 Introduction
22.2 Nanoencapsulation and its preparing methods
22.2.1 Nanoencapsulation of antimicrobial agents
22.2.2 Methods for preparing nanoencapsulation
22.3 Types of nanoencapsulation systems
22.3.1 Nanoliposome
22.3.2 Lipid nanocarriers
22.3.3 Nanoemulsions
22.3.4 Nanofibers
22.4 Antimicrobial effect nanoparticles
22.4.1 Silver nanoparticles
22.4.2 Other inorganic nanoparticles
References
Chapter
23 - Nanotechnology applications for food traceability
23.1 Introduction
23.2 What is a food traceability system?
23.3 Nanosensors in food traceability
23.4 Role of nanotechnology in assessing food traceability
23.5 Nanotechnology in food fraud and adulteration
23.6 Consumer’s and industry perception toward accepting nanotechnology in food traceability systems
23.7 Safety regulations and legislations for nanotechnology in food traceability
23.8 Novel trends and future perspectives
23.8.1 Use of nanotechnology in Artificial Intelligence (AI), Internet of Things (IoT) and Blockchain technologies to impr ...
23.8.2 Web-based food traceability system
23.8.3 Recent advancements in nanotechnological devices used for traceability in agriculture and food systems
23.8.4 Nanotechnology-enabled QR codes in food traceability
23.8.5 Nanolayers for developing novel, active, and sustainable packaging material
23.8.6 Nanoparticles
23.9 Conclusion and future prospects
References
Chapter
24 - Applications of nanotechnology in food sector: Boons and banes
24.1 Introduction
24.2 Overview of nanotechnology in the food sector
24.3 Nanotechnology in food materials
24.4 Nanotechnology in food production
24.4.1 Nanopesticides
24.4.2 Nanofertilizers
24.5 Nanotechnology in food packaging
24.5.1 Polymer nanocomposites
24.5.1.1 Nanoclay
24.5.1.2 Silica nanoparticles
24.5.1.3 Carbon nanotubes
24.5.1.4 Graphene nanoplatelets
24.5.1.5 Starch nanocrystals
24.5.2 Inorganic and metal/metal oxide nanocomposites
24.5.3 Nanosensors
24.5.3.1 Nanosensor in agriculture
24.5.3.2 Detection of pathogen in food sample
24.5.3.3 Use of sensor in detection of toxins
24.5.3.4 Sensing of pesticides and heavy metals in food sample
24.5.3.5 Food freshness and quality assessment
24.6 Hazards of nanomaterials
24.7 Conclusion
Declarations
Acknowledgments
References
Index
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