Novel Approaches of Nanotechnology in Food. Nanotechnology in the Agri-Food Industry Volume 1

750 Pages·2016·31.69 MB·English

by  Alexandru Grumezescu

N O V E L A P P R O A C H E S
O F N A N O T E C H N O L O G Y
I N F O O D
Nanotechnology in
the Agri-Food Industry,
Volume 1
Edited by
ALEXANDRU MIHAI GRUMEZESCU
Department of Science and Engineering of Oxide Materials and
Nanomaterials, Faculty of Applied Chemistry and Materials Science,
University Politehnica of Bucharest, Bucharest, Romania
AMSTERDAM • BOSTON • HEIDELBERG • LONDON • NEW YORK • OXFORD
PARIS • SAN DIEGO • SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO
Academic Press is an imprint of Elsevier
Academic Press is an imprint of Elsevier
125, London Wall, London EC2Y 5AS, UK
525 B Street, Suite 1800, San Diego, CA 92101-4495, USA
50 Hampshire Street, 5th Floor, Cambridge, MA 02139, USA
The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, UK
Copyright © 2016 Elsevier Inc. All rights reserved.
No part of this publication may be reproduced or transmitted in any form or by any means,
electronic or mechanical, including photocopying, recording, or any information storage
and retrieval system, without permission in writing from the publisher. Details on how to
seek permission, further information about the Publisher’s permissions policies and our
arrangements with organizations such as the Copyright Clearance Center and the Copyright
Licensing Agency, can be found at our website: www.elsevier.com/permissions.
This book and the individual contributions contained in it are protected under copyright by the
Publisher (other than as may be noted herein).
Notices
Knowledge and best practice in this field are constantly changing. As new research and
experience broaden our understanding, changes in research methods, professional practices,
or medical treatment may become necessary.
Practitioners and researchers must always rely on their own experience and knowledge in
evaluating and using any information, methods, compounds, or experiments described herein.
In using such information or methods they should be mindful of their own safety and the safety
of others, including parties for whom they have a professional responsibility.
To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors,
assume any liability for any injury and/or damage to persons or property as a matter of products
liability, negligence or otherwise, or from any use or operation of any methods, products,
instructions, or ideas contained in the material herein.
British Library Cataloguing-in-Publication Data
A catalogue record for this book is available from the British Library
Library of Congress Cataloging-in-Publication Data
A catalog record for this book is available from the Library of Congress
ISBN: 978-0-12-804308-0
For information on all Academic Press publications
visit our website at https://www.elsevier.com/
Publisher: Nikki Levy
Acquisition Editor: Patricia Osborn
Editorial Project Manager: Karen Miller
Production Project Manager: Caroline Johnson
Designer: Mark Rogers
Typeset by Thomson Digital
LIST OF CONTRIBUTORS
Ann Rose Abraham
Mahatma Gandhi University, International and Inter University Centre for
Nanoscience and Nanotechnology; Mahatma Gandhi University, School of
Pure and Applied Physics, Kottayam, Kerala, India
Cristóbal N. Aguilar-González
Autonomous University of Coahuila, Food Research Department, Chemistry
Faculty, Col. Republic East, Saltillo, Coahuila, Mexico
Asad Mohammad Amini
Ferdowsi University of Mashhad (FUM), Food Hydrocolloids Research Centre,
Department of Food Science and Technology, Mashhad, Iran
Morata Antonio
enotecUPM, Polytechnic University of Madrid, Chemistry and Food
Technology Department, Higher Technical College of Agronomic Engineers,
Avenida Complutense S/N, Madrid, Spain
Robin Augustine
Department of Materials Science and Engineering, Technion Israel Institute
of Technology, Technion City, Haifa, Israel; Mahatma Gandhi University,
International and Inter University Centre for Nanoscience and Nanotechnology,
Kottayam, Kerala, India
Claudia Baumung
Chemisches und Veterinäruntersuchungsamt Karlsruhe, Karlsruhe,
Baden-Württemberg, Germany
Arturo Armone Caruso
ENT Department, AIAS Structure of Afragola, Contrada Leutrec snc,
Naples, Italy
Visith Chavasit
Mahidol University, Research and Education Unit on Sensory Science for
Better Nutrition, Institute of Nutrition, Nakhonpathom, Thailand
Bing Huei Chen
Fu Jen University, Department of Food Science, Taipei, Taiwan
xv
xvi List of Contributors
Amparo Chiralt
Universitat Politècnica de València, Research Institute of Food Engineering for
Development, Valencia, Spain
Kai On Chu
The Chinese University of Hong Kong, Department of Ophthalmology and
Visual Sciences, Hong Kong Eye Hospital, Kowloon, Hong Kong
Juan C. Contreras-Esquivel
Autonomous University of Coahuila, Food Research Department, Chemistry
Faculty, Col. Republic East, Saltillo, Coahuila, Mexico
Güls¸en Akın Evingür
Piri Reis University, Faculty of Engineering, Department of Electrical and
Electronics Engineering, Tuzla- Istanbul, Turkey
Lydia Ferrara
University of Naples Federico II, Department of Pharmacy, Naples, Italy
Monica Gallo
University of Naples Federico II, Department of Molecular Medicine and
Medical Biotechnology, Naples, Italy
Konstantinos G. Gatos
R&D Center, Megaplast S.A., Athens, Greece
Padmini S. Ghugre
SNDT Women’s University, Department of Food Science and Nutrition,
Mumbai, Maharashtra, India
Alexandru Mihai Grumezescu
University Politehnica of Bucharest, Department of Science and Engineering
of Oxide Materials and Nanomaterials, Faculty of Applied Chemistry and
Materials Science, Bucharest, Romania
Anna Ilyina
Autonomous University of Coahuila, Nanobioscience Group, Chemistry
Faculty, Col. Republic East, Saltillo, Coahuila, Mexico
Baskaran Stephen Inbaraj
Fu Jen University, Department of Food Science, Taipei, Taiwan
List of Contributors xvii
Loira Iris
enotecUPM, Polytechnic University of Madrid, Chemistry and Food
Technology Department, Higher Technical College of Agronomic Engineers,
Avenida Complutense S/N, Madrid, Spain
Alberto Jiménez
Universitat Politècnica de València, Research Institute of Food Engineering for
Development, Valencia, Spain
Suárez-Lepe José Antonio
enotecUPM, Polytechnic University of Madrid, Chemistry and Food
Technology Department, Higher Technical College of Agronomic Engineers,
Avenida Complutense S/N, Madrid, Spain
Nandakumar Kalarikkal
Mahatma Gandhi University, International and Inter University Centre
for Nanoscience and Nanotechnology; Mahatma Gandhi University,
School of Pure and Applied Physics, Kottayam, Kerala, India
Muhammad Issa Khan
University of Agriculture, National Institute of Food Science and
Technology, Faculty of Food, Nutrition and Home Sciences, Faisalabad,
Pakistan
Evamaria Kratz
Chemisches und Veterinäruntersuchungsamt Karlsruhe, Karlsruhe,
Baden-Württemberg, Germany
Aditya S. Kulkarni
Aten Porus Lifesciences, Bengaluru, Karnataka, India
Dirk W. Lachenmeier
Chemisches und Veterinäruntersuchungsamt Karlsruhe, Karlsruhe,
Baden-Württemberg, Germany
Virangkumar Nanubhai Lad
Sardar Vallabhbhai National Institute of Technology, Department of Chemical
Engineering, Surat, Gujarat, India
Sophiya Devi Lamabam
Mizoram University, Department of Biotechnology, School of Life Sciences,
Mizoram, India
xviii List of Contributors
Danielle Branta Lopes
University of Campinas (UNICAMP), Department of Food and Nutrition, Food
Engineering Faculty, Campinas, São Paulo, Brazil
Gabriela Alves Macedo
University of Campinas (UNICAMP), Department of Food and Nutrition, Food
Engineering Faculty, Campinas, São Paulo, Brazil
Gene Chi Wai Man
The Chinese University of Hong Kong, Department of Orthopaedics and
Traumatology, Faculty of Medicine, Prince of Wales Hospital, Shatin, New
Territories, Hong Kong
Santi M. Mandal
Vidyasagar University, Department of Microbiology, Midnapore,
West Bengal, India
José L. Martínez-Hernández
Autonomous University of Coahuila, Nanobioscience Group, Chemistry
Faculty, Col. Republic East, Saltillo, Coahuila, Mexico
Zagabathuni Venkata Panchakshari Murthy
Sardar Vallabhbhai National Institute of Technology, Department of Chemical
Engineering, Surat, Gujarat, India
Daniele Naviglio
University of Naples Federico II, Department of Chemical Sciences, Naples,
Italy
Sócrates A. Palacios-Ponce
Autonomous University of Coahuila, Nanobioscience Group, Chemistry
Faculty, Col. Republic East, Saltillo, Coahuila, Mexico
Önder Pekcan
Kadir Has University, Faculty of Engineering and Natural Sciences,
Department of Bioinformatics and Genetics, Cibali- Istanbul, Turkey
Tabea Pflaum
Chemisches und Veterinäruntersuchungsamt Karlsruhe, Karlsruhe,
Baden-Württemberg, Germany
Ubaid ur Rahman
University of Agriculture, National Institute of Food Science and Technology,
Faculty of Food, Nutrition and Home Sciences, Faisalabad, Pakistan
List of Contributors xix
Rodolfo Ramos-González
Autonomous University of Coahuila, Nanobioscience Group, Chemistry
Faculty, Col. Republic East, Saltillo, Coahuila, Mexico
Seyed Mohammad Ali Razavi
Ferdowsi University of Mashhad (FUM), Food Hydrocolloids Research Centre,
Department of Food Science and Technology, Mashhad, Iran
Anupam Roy
Agricultural and Food Engineering Department, Indian Institute of
Technology Kharagpur, West Bengal, India
Jaquelina Sánchez-Ramírez
Autonomous University of Coahuila, Nanobioscience Group, Chemistry
Faculty, Col. Republic East, Saltillo, Coahuila, Mexico
Amna Sahar
University of Agriculture, Department of Food Engineering, Faculty of
Agricultural Engineering and Technology, Faisalabad, Pakistan
Nobuyuki Sakai
Tohoku University, Department of Psychology, Graduate School of Arts and
Letters, Sendai, Japan
Kerstin Schöberl
Chemisches und Veterinäruntersuchungsamt Karlsruhe, Karlsruhe,
Baden-Württemberg, Germany
Elda P. Segura-Ceniceros
Autonomous University of Coahuila, Nanobioscience Group, Chemistry
Faculty, Col. Republic East, Saltillo, Coahuila, Mexico
Shanker Lal Shrivastava
Agricultural and Food Engineering Department, Indian Institute of Technology
Kharagpur, West Bengal, India
Ubonrat Siripatrawan
Chualalongkorn University, Department of Food Technology, Faculty of
Science, Bangkok, Thailand
Paula Speranza
University of Campinas (UNICAMP), Department of Food and Nutrition, Food
Engineering Faculty, Campinas, São Paulo, Brazil
xx List of Contributors
Dongxiao Sun-Waterhouse
School of Chemical Sciences, University of Auckland, Auckland, New Zealand
Robert Thangjam
Mizoram University, Department of Biotechnology, School of Life Sciences,
Mizoram, India
Sabu Thomas
Mahatma Gandhi University, International and Inter University Centre for
Nanoscience and Nanotechnology; Mahatma Gandhi University, School of
Chemical Sciences, Kottayam, Kerala, India
Shobha A. Udipi
SNDT Women’s University, Department of Food Science and Nutrition,
Mumbai, Maharashtra, India
Hisauyki Uneyama
Chemosensory Research Group, Frontier Research Labs., Institute for
Innovation, Ajinomoto Co., Inc., Kawasaki, Japan
María Vargas
Universitat Politècnica de València, Research Institute of Food Engineering for
Development, Valencia, Spain
Alejandra Vargas-Segura
Autonomous University of Coahuila, Nanobioscience Group, Chemistry
Faculty, Col. Republic East, Saltillo, Coahuila, Mexico
Chi Chiu Wang
The Chinese University of Hong Kong, Department of Obstetrics and
Gynaecology, Faculty of Medicine, Prince of Wales Hospital, Shatin, New
Territories, Hong Kong
Geoffrey I.N. Waterhouse
School of Chemical Sciences, University of Auckland, Auckland, New Zealand
SERIES FOREWORD
The emergence of nanotechnology has reached impressive
heights in recent years and the development of special nanodevic-
es and nanomaterials has found intriguing applications in agricul-
ture and food sector. Most of the investigated nanotechnological
approaches initially aimed to solve evolving problems in the agri-
food industry in order to impact on the economic potential. Soon
after the implementation of new technologies and approaches that
were using nanostructured materials, the worldwide concern was
rapidly extended to numerous applications that could be devel-
oped by using the science of nanosized materials. Smart materials,
biosensors, packaging materials, nutraceuticals, and nanodevices
have been designed to address numerous agri-food related issues
with direct impact in health, economy, ecology, and industry. As
the engineering of nanostructures has constantly progressed and
extended its applications, there is virtually unlimited potential in
this sector. However, the widely differing opinions on the applica-
bility and usefulness of nanotechnology between both specialists
and the general public has hampered progress. The main concern
manifested by people is related to the potential risk for health and
the environmental impact of the recently developed nanoengi-
neered materials and devices. Therefore, current approaches are
strictly considering these concerns when designing nanotechno-
logical solutions for agriculture and food sectors.
This multivolume series was developed by the constant need
to discover current inquiries and approaches on the field of agri-
food science and also to learn about the most recent progress,
approaches, and applications that have emerged through
nanotechnology.
As agriculture is the backbone of most developing countries,
nanotechnology has the potential to revolutionize the agriculture
and food sector by promoting productivity through genetic im-
provement of plant and animal foods. It can also ensure the deliv-
ery of drugs, genes, and pesticides to specific sites at cellular levels
in targeted plants and animals, by limiting side effects. Nanotech-
nology can be used to evaluate gene expression under different
stress condition for both plant and animal foods through the de-
velopment of nanoarray-based gene-technologies. Additionally,
this technology can detect fertilizers, pesticides with high preci-
sion by smart nanosenors for an adequate management of the
natural resources. Moreover, numerous industrial-related applica-
tions with direct impact on economy have emerged. For example,
xxi
xxii SerieS Foreword
nano- and micro-structured arrays can detect the early presence
of pathogens, contaminants, and food spoilage factors. Other ap-
plications for this technology are smart integration systems for
food processing and packaging, as well as nanoemulsion-based
decontaminants for food equipment and storage compartments,
and nanoparticles that facilitate the bioavailability and delivery of
nutrients directly to cells.
The potential benefits of nanotechnology for agriculture, food,
fisheries, and aquaculture were identified and supported by many
countries, which invested a significant amount of money in the
development of applications. Also, numerous campaigns are cur-
rently trying to increase awareness on the developing process
and recent technologies in order to influence the acceptance of
customers. Although nanoagri-food industrialized concept could
help to find a sustainable solution for the current global food
crisis, the offered advantages should balance the concerns regard-
ing soil, water, environment, and health related issues that such
approach could bring.
The series entitled Nanotechnology in the Agri-Food Industry
brings comprehensive and recent knowledge regarding the im-
pact of the science of nanometer-sized materials on the field of
agriculture and food industry, but also discuss the current inqui-
ries regarding risks of these applications in all relevant fields such
as environment and health, aiming to increase awareness to a
wider amount of readers.
Dr Alina Maria Holban
Department of Microbiology and Immunology, Faculty of Biology,
University of Bucharest, Romania
Dr Monica Cartelle Gestal
Harvill Lab, University Of Georgia, Athens, GA, United States