Food nanoscience and nanotechnology

307 Pages·2015·10.974 MB·English

by  Gutiérrez-López, Gustavo F., Hernandez-Sanchez, Humberto

Food Engineering Series
Series Editor
Gustavo V. Barbosa-Cánovas, Washington State University, USA
Advisory Board
José Miguel Aguilera, Catholic University, Chile
Kezban Candoğan, Ankara University, Turkey
J. Peter Clark, Clark Consulting, USA
Richard W. Hartel, University of Wisconsin, USA
Albert Ibarz, University of Lleida, Spain
Jozef Kokini, Purdue University, USA
Michael McCarthy, University of California, USA
Keshavan Niranjan, University of Reading, United Kingdom
Micha Peleg, University of Massachusetts, USA
Shafiur Rahman, Sultan Qaboos University, Oman
M. Anandha Rao, Cornell University, USA
Yrjö Roos, University College 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 refer-
ence-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.
More information about this series at http://www.springer.com/series/5996
Humberto Hernández-Sánchez
Gustavo Fidel Gutiérrez-López
Editors
Food Nanoscience
and Nanotechnology
1 3
Editors
Humberto Hernández-Sánchez, BSc, Gustavo Fidel Gutiérrez-López, BSc,
MSc, PhD MSc, PhD
Escuela Nacional de Ciencias Biologicas Escuela Nacional de Ciencias Biológicas
Instituto Politecnico Nacional Instituto Politécnico Nacional
Carpio y Plan de Ayala Carpio y Plan de Ayala
Distrito Federal Distrito Federal
Mexico City Mexico City
Mexico Mexico
ISSN 1571-0297
Food Engineering Series
ISBN 978-3-319-13595-3 ISBN 978-3-319-13596-0 (eBook)
DOI 10.1007/978-3-319-13596-0
Library of Congress Control Number: 2015933838
Springer Cham Heidelberg New York Dordrecht London
© Springer Science+Business Media New York 2015
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Preface
Food nanoscience and nanotechnology are emergent disciplines that have grown
enormously in the last years due to the attractive properties that a number of food-
related materials have at the nanoscale. Understanding basic principles of such
properties constitutes the basis for building a robust knowledge base for developing
products with improved and novel characteristics.
Understanding fundamentals of food nanotechnology represents a huge chal-
lenge for universities, industries and the public sector. The complex mechanisms in-
volved in the research, development, production and legislation of food nanoprod-
ucts are studied under multi- and inter-disciplinary scopes. Bearing this in mind,
this book was conceived.
This book aims to contribute to basic and applied knowledge on these fields by
presenting recent advances in selected topics of food nanoscience and nanotechnol-
ogy, and is divided into a total of 17 chapters. The first chapter presents an overview
to the field; the following chapter discusses general techniques for studying food-
related nanomaterials, followed by six chapters on specific techniques for preparing
food nanomaterials while the next contribution on dispersed systems illustrates this
important and vast field. The book continues with three chapters on food nano-
composites, including those for packing purposes, and two chapters on advanced
aspects of food nanobiosensors. Finally, three selected case-studied subjects are
presented, including food safety aspects.
This book presents a significant and up-to-date review of selected aspects in
the field. Distinguished scholars, engineers and technologists from key institutions
have contributed chapters that provide a comprehensive analysis of their particular
subjects. The premise of this book is that a comprehensive approach to this field
requires a deep knowledge of the subject and an effective integration of other disci-
plines to appropriately convey fundamentals and applications of food nanoscience
and nanotechnology.
The book is mainly directed to scholars, industry-related scientists and engi-
neers, as well as to undergraduate and graduate students, who will find a selection
of interesting topics.
This work was produced through a National Polytechnic Institute of México
effort and the general subjects covered were carefully selected and edited for their
vii
viii Preface
inclusion in this book. It is hoped that it will constitute a valuable addition to the
existing literature on food nanoscience and nanotechnology, and that readers will
find in it useful and worthy information.
Humberto Hernández-Sánchez
Gustavo F. Gutiérrez-López
Acknowledgements
The editors wish to express their gratitude to the following institutions and persons
who contributed to making this book possible:
To Instituto Politécnico Nacional (IPN), Escuela Nacional de Ciencias Biológicas
(ENCB) and CONACYT for financial support for carrying out research on nanosci-
ence and nanotechnology that led to conceive this book and to the PhD program
in Food Science and Technology of these institutions for providing the academic
platform for carrying out this research.
To Dr. Gustavo Barbosa-Cánovas for their continuous support, valuable sugges-
tions and for encouraging editors to produce this volume and also to our graduate
students for providing materials for various chapters and proofreading parts of the
book.
To our fellow colleagues, all of them professors at IPN-ENCB and to the various
contributors who considered this book as appropriate to publishing part of their
research.
ix
Contents
1 Introduction .............................................................................................. 1
Humberto Hernández-Sánchez and Gustavo F. Gutiérrez-López
2 T ools for the Study of Nanostructures .................................................... 5
M. Escamilla-García, J.S. Alvarado-González,
Georgina Calderón-Domínguez, J.J. Chanona-Pérez,
Juan V. Méndez-Méndez, María de Jesús Perea-Flores
and R.R. Farrera-Rebollo
3 Development of Food Nanostructures by Electrospinning .................. 39
Matteo Scampicchio, Saverio Mannino and Maria Stella Cosio
4 Polysaccharide-Based Nanoparticles ..................................................... 59
Erika A. López-López, M. Aurora Hernández-Gallegos,
Maribel Cornejo-Mazón and Humberto Hernández-Sánchez
5 Protein-Based Nanoparticles ................................................................... 69
Esmeralda Jiménez-Cruz, Izlia J. Arroyo-Maya,
Andrés Hernández-Arana, Maribel Cornejo-Mazón and
Humberto Hernández-Sánchez
6 Indentation Technique: Overview and Applications in
Food Science ............................................................................................. 81
Israel Arzate-Vázquez, Jorge Chanona-Pérez, Germán A. Rodríguez-
Castro, Ariel Fuerte-Hernández, Juan V. Méndez-Méndez and Gustavo F.
Gutiérrez-López
7 Lipid Matrices for Nanoencapsulation in Food: Liposomes
and Lipid Nanoparticles .......................................................................... 99
Lucimara Gaziola de La Torre and Samantha Cristina de Pinho
xi