Nanotechnology for Sustainable Food Packaging
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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:
- Nanotechnologyβs 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.
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C. Anandharamakrishnan, Director, CSIR β National Institute for Interdisciplinary Science and Technology (NIIST), Ministry of Science and Technology β 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
