Nanomaterials for Food Packaging: Materials, Processing Technologies, and Safety Issues

Nanotechnology for Food Packaging showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field. Nanoscale advances in materials science, processing technology and analytical technique have led to the introduction of new, cheaper and safer, packaging techniques. Simultaneously, the increasing use of renewable nanomaterials has made food packaging more sustainable. The chapters provide a comprehensive review on aspects including materials used, their structure-function relationship and new processing technologies for application and production of nanotechnology-based packaging materials; the use of functional materials for the development of active, smart and intelligent packaging; possible migration and toxicity of nanomaterials for foods and regulatory aspects, and commercial applications is also explored. This book is a valuable reference that highlights how nanotechnology is used in the development and characterization of food packaging. It is, as such, a important resource for both researchers and industrial scientists who want to learn how the use of nanotechnology is helping to create more effective, sustainable food packaging. Provides detailed information about the use of nanomaterials and methodologies in food packaging, the possible applications and regulatory barriers to commercializationAn interdisciplinary approach brings together materials science, bioscience, industrial and regulatory aspects of the creation and uses of food packagingHelps those undertaking research and development in food packaging gain a cogent understanding of how nanotechnology is leading to the emergence of new packaging technologies INDICE: 1. Nanotechnology in food packaging: opportunities and challenges2. Inorganic-based nanostructures and their use in food packaging (clays, silica, Ag)3. Cellulose-based nanostructures and their use in food packaging (nanocrystal, nanowhiskers, nanofibers)4. Bio-based nanocomposites (starch nanocrystal, chitosan nanoparticles, proteins, polysaccharides, PHB, PLA)5. Structure-property relationships in polymer nanocomposites for food packaging6. Production and processing of nanocomposites (melting extrusion, film-bowing, new challenges) 7. Nanostructured multilayer films (Layer-by-layer, electrospinning)8. Active and smart packaging (antimicrobial nanocomposites, loaded nanostructures, scavenging, examples)9. Intelligent packaging (sensors, detection of molecules, examples)10. Potential migration of nanocomposites for foods (used testes, examples, challenges)11. Safety and regulatory issues (health, environmental aspects)12. Commercial applications (products in the market, patents)

• ISBN: 978-0-323-51271-8
• Editorial: Elsevier
• Encuadernacion: Rústica
• Páginas: 556
• Fecha Publicación: 01/05/2018
• Nº Volúmenes: 1
• Idioma: Inglés