Nanobiotechnology for Food Processing and Packaging

Nanobiotechnology for Food Processing and Packaging covers nanomaterials' application as an eco-friendly, greener, cost-effective and easy handling and management approach that can help prevent various high-level physical, biological and chemical contamination in foodstuff. Written by experts from a multidisciplinary perspective, each chapter addresses nanomaterials' application as a sustainable tool for the management of uncountable food processing and packaging challenges. Sections focus on nanobiotechnology in processing and packaging, considering food quality, safety and management aspects. The book also highlights various preparative methods and antimicrobial/antifungal activities, including the mechanism of the antimicrobial action of various bionanocomposites and food toxin detection nanobiosensor nano additives. Other sections cover possible food toxin detection, food packaging, and materials such as nanomaterials, nanocomposites, carbon-based nanomaterials, polymer-based nanocomposites and various binary and tertiary nanocomposites and their mechanistic approach.

Part 1: Fundamentals 1. Introduction: Nanobiotechnology for Food Processing and Packaging 2. Properties of Nanobiomaterials for utility in the food industry 3. Properties and Physicochemical characteristic of bionanocomposites for food packaging and processing 4. Nanobiotechnology for the food industry: Current Scenario, Risk assessment and management

Part 2: Food Processing 5. Nanobiotechnological utility for the removal of food Contaminants: Physicobiochemical 6. Emerging issues in food processing 7. Challenges of Nanobiotechnology in food processing 8. Factors influencing food processing 9. Nanobiosensors potentialities for food toxin detection 10. Nanobiosensor for mycotoxin detection in foodstuff: Qualitative and quantitative assessment 11. Sustainability and Environmental Issues in Food Processing 12. Common techniques used for food processing technologies 13. Microbial assessment and other consideration in food processing 14. Perspective, Sustainability and environmental impact of Nobel food packaging in the current scenario 15. Nanobiotechnology towards sustainable food waste management

Part 3: Food packaging 16. Potential significance of nanobiotechnology in food packaging 17. Progress and Challenges of Nanobiotechnology in packaging 18. Perspectives for polymer-based antimicrobial films in food packaging applications 19. Perspectives for metal oxide/metal nanoparticles based antimicrobial films in food packaging applications 20. Perspectives for carbon-based nanomaterial and its antimicrobial films in food applications 21. Perspectives for binary and tertiary composites films for food applications 22. Perspective for Electrospinning Polymeric Nanofibers in Food processing and packaging 23. Use of nanobiotechnological methods for the Analysis and Stability of Food anti-microorganisms and antioxidants. 24. Toxicity, Environmental Risks and ingestion of nanomaterials leaching from the food packaging  25. Application of the novel nontoxic bionanomaterials for the management of food packaging and preservation

Dr. Jay is an Assistant Professor at the Department of Chemistry, Institute of Sciences, Banaras Hindu University, India, since 2017. He received his Ph.D. degree in Polymer Science from Motilal Nehru National Institute of Technology in 2010 and did MSc and BSc from Allahabad University, India. He is actively engaged in the development of nanomaterials (CeO2, NiO, rare-earth metal oxide, Ni, Nife2O4, Cu2O, Graphene, RGO etc.), based nanobiocomposite, conducting polymer and self-assembled monolayers based clinically important biosensors for estimation of bioanalaytes such as cholesterol, xanthine, glucose, pathogens and pesticides/toxins using DNA and antibodies. He is actively engaged in fabricating metal oxide-based biosensors for clinical diagnosis, food packaging applications, drug delivery, and tissue engineering applications.

Dr. Singh received his B. Sc. from Allahabad University India and his M.Sc and Ph.D. in Biochemistry from Lucknow University, India. He is currently working as an Assistant Professor in the Department of Biotechnology, Indira Gandhi National Tribal University, India. His work and research interests include biochemistry, biosensors, nanobiotechnology, electrochemistry, material sciences, and biosensors applications in biomedical, environmental, agricultural and forensics sciences.

• Explores nanobiotechnology in food processing, food quality, safety and management
• Discusses nanomaterials/nanostructure biocompatibility, safety and toxicity in the food sector
• Presents eco-friendly, low cost and quick response food toxin detection techniques