(Download PDF) Nano Food Engineering Volume One Umesh Hebbar Online Ebook All Chapter PDF
(Download PDF) Nano Food Engineering Volume One Umesh Hebbar Online Ebook All Chapter PDF
(Download PDF) Nano Food Engineering Volume One Umesh Hebbar Online Ebook All Chapter PDF
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Food Engineering Series
Series Editor: Gustavo V. Barbosa-Cánovas
Umesh Hebbar
Shivendu Ranjan
Nandita Dasgupta
Raghvendra Kumar Mishra Editors
Nano-food
Engineering
Volume One
Food Engineering Series
Series Editors
Gustavo V. Barbosa-Cánovas, Washington State University, USA
Advisory Board
José Miguel Aguilera, Catholic University, Chile
Kezban Candoğan, Ankara University, Turkey
Richard W. Hartel, University of Wisconsin, USA
Albert Ibarz, University of Lleida, Lleida, Spain
Micha Peleg, University of Massachusetts, USA
Shafiur Rahman, Sultan Qaboos University, Oman
M. Anandha Rao, Cornell University, USA
Yrjö Roos, University College Cork, Cork, Ireland
Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico
Springer's Food Engineering Series is essential to the Food Engineering profession,
providing exceptional texts in areas that are necessary for the understanding and
development of this constantly evolving discipline. The titles are primarily
reference-oriented, targeted to a wide audience including food, mechanical,
chemical, and electrical engineers, as well as food scientists and technologists
working in the food industry, academia, regulatory industry, or in the design of food
manufacturing plants or specialized equipment.
Nano-food Engineering
Volume One
Editors
Umesh Hebbar Shivendu Ranjan
Food Engineering Department Faculty of Engineering
CSIR-CFTRI and the Built Environment
Mysuru, Karnataka, India University of Johannesburg
Johannesburg, South Africa
Nandita Dasgupta
Department of Biotechnology Raghvendra Kumar Mishra
Institute of Engineering and Technology EPSRC Fellow
Dr. A.P.J. Abdul Kalam Technical Enhanced Composite Centre
University School of Aerospace Transport and
Lucknow, Uttar Pradesh, India Manufacturing
Cranfield University
Bedfordshire, United Kingdom
ISSN 1571-0297
Food Engineering Series
ISBN 978-3-030-44551-5 ISBN 978-3-030-44552-2 (eBook)
https://doi.org/10.1007/978-3-030-44552-2
This Springer imprint is published by the registered company Springer Nature Switzerland AG
The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Preface
v
Acknowledgement
We dedicate this book to the research community working towards the betterment
of society.
–– Editors
vii
Contents
ix
x Contents
Index������������������������������������������������������������������������������������������������������������������ 377
Introduction to Nanofood
1 Introduction to Nanotechnology
Richard Feynman, a renowned physicist has first discussed the concept of nanotech-
nology and the scope for manipulating atoms for synthesis purpose by saying the
fact that “There’s Plenty of Room at the Bottom”, (Feynman 1959).
The term “Nano” is derived from a Greek word that means “dwarf” or “small”
thus nanotechnology takes into consideration all the science, engineering and tech-
nology operated at the nanoscale (Zhou 2013).
National Nanotechnology Initiative (NNI) is known to be world largest funding
source for nanotechnology research and according to them, nanotechnology can be
defined as “the understanding and control of matter at dimensions between approxi-
mately 1 and 100 nanometers, where unique phenomena enable novel applications
not feasible when working with bulk materials or even with single atoms or mole-
cules. Encompassing nanoscale science, engineering, and technology, nanotechnol-
ogy involves imaging, measuring, modeling and manipulating matter at this length
scale” (Zhou 2013).
The field of nanotechnology is developing rapidly as it attracts the attention of
everyone by offering novel application and benefits at the nanoscale. Nanoparticles
show the different property at a different size, in other words, that nano and mac-
roparticles of the same powder will have different properties (Chaudhry et al.
2008a). Several industries are being affected by this innovative and enabling tech-
nology. Starting from cleaning agents to edible items, personal care, sports, medi-
cine, and materials science, there is no field left unchanged by the usefulness of
nanotechnology to make things better and susceptible for humans. The food indus-
try is one such area among generals where nanotechnology has already started to
inspire and change not only the traditional way of industries existence but also the
way research and innovation are being carried out in general. Nanotechnology con-
ceptually has already started to provide the basic framework for the development
required to understand the roots of food components into micro and nanoscale,
which has led to influence the food structure and it’s rheological and functional
properties (Sanguansri and Augustin 2006). In a simple way, nanotechnology has
the potential to transform, every aspect associated with the food industry. Food
packaging, food storage, processing and pesticides sense are some of the aspects of
food industry where notable research is in progress using and the unique physico-
chemical properties of nanomaterials (Chaudhry et al. 2008a).
The food and beverage industry are globally a multi-trillion-dollar industry and
looking into the ways to improve in every aspect as possible, starting from produc-
tion efficiency to food safety. Nanotechnology has emerged as a boon to this indus-
try, as this innovative technology has provided one-stop solution to multiple
problems. Food safety, waste reduction and authenticity of the product are the part
of food industry dependent on several different industries such as electronics, data
storage and advancement of integrated devices. Nanotechnology has tremendously
affected this industry and is thus affecting food industries in indirect ways. For e.g.
the development of nanosensors has affected both electronics and food industry
(Cushen et al. 2012).
Food safety, molecular synthesis of new food products, food packaging, compo-
sition, storage etc. are some vital areas concerning food industries which have
already being impacted by the incorporation of nanotechnology in food industries
which has now let to the emergence of food nanotechnology as an independent field
of its own (Chen et al. 2006). Since the physiochemical and biological properties of
nanostructures and nanomaterials are different from their bulk product, there is a
rise of a new approach to looking into food systems especially the biological and
physical occurrence of food. Several studies show a significant improvement in
food safety, packaging, processing, and nutrition available in food due to the usage
of nanotechnology in the food industry (Chaudhry et al. 2008a; Dasgupta et al.
2015; He and Hwang 2016; Pathakoti et al. 2017; Pradhan et al. 2015; Sekhon 2010;
Sekhon 2014).
Food preservation, colouring, flavouring, nutritional additives, usage of antimi-
crobial agents for food packaging are some of the most noteworthy application of
nanotechnology in the food industry. However, food packaging is the area in which
nanotechnology is in maximum demands as this has already challenged the conven-
tional methods of packaging by adding an enhanced barrier, and mechanical and
heat-resistant properties as merits to its list (Honarvar et al. 2016; Patel et al. 2018;
Pathakoti et al. 2017).
Introduction to Nanofood 3
3 Nanofood
Usage of nanotechnology in food Industry has brought back the usage of term nano-
food. The term “Nanofood” is now used to describe food that has been cultivated,
produced, processed or packaged using nanotechnology techniques or tools, or to
which manufactured nanomaterials have been added (Gilligan 2008; Joseph and
Morrison 2006). However, nanofood was considered as a part of food industries
since centuries as food structure naturally exists at the nanoscale. The idea of nano-
food is to have food products in the market with improved safety, enhance nutri-
tion’s, flavour and cost-effective. Nanofood though is still a relatively new aspect,
one of the earlier applications of nanotechnology is as a carrier to deliver antimicro-
bial peptides required to stop the antimicrobial decay of food quality in the food
industry. The following was achieved by coating starch colloids filled with an anti-
microbial agent so that when microorganism grow on the packaged food they will
break the coating of starch leading to release of antimicrobial agents (Boumans
2003; Gilligan 2008). The recent application of nanotechnology focuses on detec-
tion of food pathogen using nanosensors, which have the merit of being quicker,
more sensitive and less labor-intensive procedures than the existing one. On one
side where the benefits of nanofood are increasing exponentially like health-
promoting additives, longer shelf life, new flavour and smart food packaging the
questions are being raised on its safety of the nanomaterials and being used as they
may interact with the living system and thereby can cause toxicity (Das et al. 2009).
Sooner or later, the warnings about nanofoods product are going to reach a tip-
ping point in terms of public attentions since nanofood is grabbing media attention
worldwide. Questions are going to be raised about the materials and particles used
in the products which are already available in the market, which may or may not
have FDA approval (Gilligan 2008; Yiannaka 2012). A list of food products
4 N. Meghani et al.
Nanoemulsion of inorganic and organic substances both are used to form engi-
neered nanomaterials (ENMs), which are used in food industry for multiple pur-
poses. The ENMs are differentiated into three basic categories, inorganic, surface
functionalized materials, and organic engineered nanomaterials (Chaudhry
et al. 2008a).
Inorganic nanomaterials and surface functionalized nanomaterials are generally
used as food additives or in food packaging and storage. While as organic nanoma-
terials are used to in products to enhance their uptake or absorption or as a carrier
for certain nutraceuticals. Usage of inorganic nanomaterials has increased signifi-
cantly in food packaging and on another hand; surface functionalized nanomaterials
are used to enhance properties such as antimicrobial or gas-barrier properties etc.
One of the examples of inorganic nanomaterials is nanoselenium which is soon
going to be used as an additive to green tea product, in order to enhance its antioxi-
dant effect (Sekhon 2010; Vance et al. 2015) (Table 1).
4.2 Nanoemulsion
The fundamental components of food, the food ingredients are rarely used in their
purest form and thus there is a constant need for a better and stable delivery system
to deliver nutraceuticals such as vitamins, antioxidants, flavouring etc. The delivery
system needs to not only deliver the functional food but also not react with the bio
Introduction to Nanofood 5
Table 1 The table lists examples of different type of nanomaterial used in Food Industry. Adapted
from FSAI 2008 (Ireland 2008)
Category Nanomaterials Application Reference
Inorganic Silver consumer products such as health Sekhon (2010);
nanoparticle food and water, food contact Vance et al.
surfaces and packaging materials (2015)
Iron as a health supplement, in the Sekhon (2010)
treatment of contaminated water
Calcium and health supplements and use as Gallus et al.
magnesium chewing gum (2003); Sekhon
(2010)
Silica food contact surfaces, food packing Joseph and
Morrison (2006);
Sekhon (2010)
Surface Nanoclays improved properties in packaging Avella et al.
functionalized (Montmorillonite) (barrier, thermal, durability) (2005)
nanomaterial
Organic Liposomes bioactive agent Kumari et al.
nanoparticles nanoencapsulation, improved (2014)
solubility and bioavailability,
cell-specific targeting
Protein nanoencapsulation of hydrophobic Semo et al.
nutraceuticals. (2007)
improved functionalities (gelation,
heat stability)
Polymeric nanoencapsulation & improved Chen and
functionalities (delivery, Subirade (2005)
antimicrobial)
molecules being delivered, also need to protect the ingredient from various environ-
mental factors and its own degradation (Ravichandran 2010). For this purpose,
nanoemulsion and nanoliposomes are already being exploited in the food industry.
Nanoemulsion have been recently exploited in the food industry due to their
greater stability, higher optical clarity, increased bioavailability and their efficiency
to delivery nutraceuticals (Meghani et al. 2018). Due to above mentioned proper-
ties, nanoemulsion are considered as the best emulsion-based delivery systems as
they make encapsulation, protection and delivery of hydrophobic nutraceuticals and
drugs, very conveniently for both functional food and pharmaceutical application
(Kumar et al. 2016; Mirhosseini 2016). However, nanoemulsion so far have been
synthesized to decontaminate food packaging equipment, remove pesticide residues
from fruits and vegetables, to reduce surface contamination of chicken skin etc
(Drusch 2007; Gharsallaoui et al. 2007). Nanoemulsion have also shown great
promise to be used in beverage industries (Shukla 2012). Nanoemulsion have been
used as an antimicrobial agent against a broad range of food pathogens including
some gram-negative bacteria e.g. Salmonella typhimurium (Mirhosseini 2016).
These are currently being used to deliver nutraceuticals. For e.g. Cinnamon oil
nanoemulsion synthesized using ultrasonic emulsification was used to deliver
6 N. Meghani et al.
vitamin D (Meghani et al. 2018), while as a corn oil and orange oil were used to
deliver polymethoxyflavones (PMFs) extracted from citrus peel (Li et al. 2012),
both of the nutraceuticals are hydrophobic compounds (Chakraborty et al. 2009).
One of the most successful used of nanoemulsion was to deliver megestrolacetate
oral suspension (MAOS) which are used as appetite stimulant in patients with AIDS
(Deschamps et al. 2009).
4.3 Nanoliposomes
4.4 Nanotubes
Engineered
Nanoemulsions & Nanomaterials
Nanoliposomes
• 3 types- Inorganic, Surface
func onalized and
• Greater stability, high op cal Organic
clarity, increased • Used as food addi ves or
bioavailability, and protec on in food packaging and
of encapsulated material storage
against environmental and
non-environmental factors
• Used to deliver hydrophobic
nutraceu cals, flavors and
an microbials
Nanotubes
4.5 Others
of edible films (Cagri et al. 2004; Cha and Chinnan 2004; Morillon et al. 2002;
Rhim 2004).
5.1 Functions
Gupta SCD, Mehla K, Sood P, Nair A (2010) An overview of neutraceuticals: current scenario. J
Basic Clin Pharm 1:55–62
He X, Hwang H-M (2016) Nanotechnology in food science: functionality, applicability, and safety
assessment. J Food Drug Anal 24:671–681. https://doi.org/10.1016/j.jfda.2016.06.001
Hochella MF Jr (2008) Nanogeoscience: from origins to cutting-edge applications. Elements
4:373–379
Honarvar Z, Hadian Z, Mashayekh M (2016) Nanocomposites in food packaging applications and
their risk assessment for health. Electron Physician 8:2531–2538. https://doi.org/10.19082/2531
Ireland F (2008) The Relevance for Food Safety of Applications of Nanotechnology in the Food
and Feed Industries The Food Safety and Authority of Ireland (FSAI), Abbey
Ireland FSAo (2009) The Relevance for Food Safety of Applications of Nanotechnology in the
Food and Feed Industries. Food Standards Agency UK Web site 2009 http://wwwfoodgovuk/
J. S Detection of fruit odors using an electronic nose (n.d) https://spieorg/
newsroom/0137-detection-of-fruit-odors-using-an-electronic-nose?highlight&SSO=1
Joseph T, Morrison M (2006) Nanotechnology in agriculture and food. Institute of Nanotechnology,
Nanoforum Organization
Kahan DM, Braman D, Slovic P, Gastil J, Cohen G (2009) Cultural cognition of the risks and ben-
efits of nanotechnology. Nat Nanotechnol 4:87–90. https://doi.org/10.1038/nnano.2008.341
Kaynak C, Tasan CC (2006) Effects of production parameters on the structure of resol type pheno-
lic resin/layered silicate nanocomposites. Eur Polym J 42:1908–1921. https://doi.org/10.1016/j.
eurpolymj.2006.03.008
Kirdar SS (2015) Current and future applications of nanotechnology in the food industry. In:
Conference paper, ISITES2015, Valencia-Spain Google Scholar
Kumar A, Ramalingam C, Dasgupta N, Ranjan S (2016) Nanoemulsions in food science and nutri-
tion. In: Nanotechnology in Nutraceuticals. CRC Press, pp 157–186
Kumar A, Singh S, Shanker R, Dhawan A (2018) Chapter 1 Nanotoxicology: challenges for biolo-
gists. In: Nanotoxicology: experimental and computational perspectives. The Royal Society of
Chemistry, London, pp 1–16. https://doi.org/10.1039/9781782623922-00001
Kumari A, Singla R, Guliani A, Yadav SK (2014) Nanoencapsulation for drug delivery. EXCLI J
13:265–286
Law BA, King JS (1985) Use of liposomes for proteinase addition to Cheddar cheese. J Dairy Res
52:183–188
Li Y, Zheng J, Xiao H, McClements DJ (2012) Nanoemulsion-based delivery systems for poorly
water-soluble bioactive compounds: influence of formulation parameters on polymethoxyfla-
vone crystallization. Food Hydrocoll 27:517–528
Liu X-m, Feng Z-b, Zhang F-d, Zhang S-q, He X-s (2006) Preparation and testing of cement-
ing and coating nano-subnanocomposites of slow/controlled-release fertilizer. Agric Sci China
5:700–706. https://doi.org/10.1016/s1671-2927(06)60113-2
Magnuson BA (2009) Nanoscale materials in foods: existing and potential sources. In: Intentional
and unintentional contaminants in food and feed, ACS Symposium Series, pp 47–55. https://
doi.org/10.1021/bk-2009-1020.ch004
Manjunatha S, Biradar D, Aladakatti YR (2016) Nanotechnology and its applications in agricul-
ture: a review. J Farm Sci 29:1–13
Mauriello G, De Luca E, La Storia A, Villani F, Ercolini D (2005) Antimicrobial activity of a
nisin-activated plastic film for food packaging. Lett Appl Microbiol 41:464–469. https://doi.
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of vitamin D encapsulated cinnamon oil nanoemulsion: its potential anti-cancerous activity in
human alveolar carcinoma cells. Colloids Surf B: Biointerfaces 166:349–357
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