Nanotechnology Advancement in Agro-Food Industry

Preface
Acknowledgements
Contents
About the Authors
Abbreviations
1 Overview of Nanomaterial Application in Food and Agriculture Sector
	1.1 Introduction
	1.2 Characteristic Feature of Nanomaterials for Utilization in Food Industry
	1.3 Nanomaterials in Food Processing
		1.3.1 Nanofluid Thermal Processing
		1.3.2 Nanofiltration
	1.4 Nanomaterials in Food Packaging
	1.5 Nanomaterials in Food Preservation
	1.6 Nanomaterials in Enhancing Food Quality
	1.7 Nanoenabled Food
	1.8 Toxicity and Safety Concern of Nanomaterials in Food Packaging
	1.9 Summary
	References
2 Nanomaterials: Plethora of Opportunities as Smart Packaging, Preserving, and Processing Agent in Food Industry
	2.1 Introduction
	2.2 Nanoencapsulation and Nanoemulsification
	2.3 Nanofiltration
	2.4 Nanoadsorbent and Nanoporous
	2.5 Nanomaterials as Active and Intelligent Packaging Material
		2.5.1 Fruits and Vegetables
		2.5.2 Meat, Fish, and Seafood Products
		2.5.3 Poultry
		2.5.4 Beverages
		2.5.5 Dairy Products
		2.5.6 Bakery
	2.6 Summary
	References
3 Major Applications of Nanotechnology in Food Industry
	3.1 Introduction
	3.2 Nanomaterial Mediated Protective Effect Under Stress Conditions
	3.3 Color Additives
	3.4 Anticaking Agent
	3.5 Flavors
	3.6 Nanotechnology in Viticulture
		3.6.1 Stress Treatment
		3.6.2 Disease Control
		3.6.3 Nanofertilizers
		3.6.4 Antimicrobial Activity of Nanoparticles
		3.6.5 Entomological Control
	3.7 Nanomaterials in Enology Study: Synthesis and Quality Analysis
		3.7.1 Odors Removal from Wine
		3.7.2 Aroma Removal from Wine
		3.7.3 Protein Removal
		3.7.4 Antimicrobial
	3.8 Summary
	References
4 Intelligent Nano-based Sensor for Quality Detection of Food Products
	4.1 Introduction
	4.2 Bacterial and Fungal Contamination Detection
		4.2.1 Detection of Bacterial Contamination
		4.2.2 Detection of Fungal Contamination
	4.3 Smart Sensor to Detect Food Adulteration and Authenticity
	4.4 Nanomaterials in Anticounterfeiting Device
	4.5 Nanobiosensor for Detection of Food Allergens and Toxins
	4.6 Detection of Spoilage in Food Crop Grain
	4.7 Summary
	References
5 Nanofertilizers and Nanopesticides: Key to Healthier and Safe Food Products
	5.1 Introduction
	5.2 Nanofertilizers
		5.2.1 Zinc as Nanofertilizer
		5.2.2 Iron as Nanofertilizer
		5.2.3 Nitrogen as Nanofertilizer
		5.2.4 Carbon-Based Nanomaterials as Nanofertilizer
		5.2.5 Silicon Nanofertilizer
		5.2.6 Nanoclays Nanofertilizers
		5.2.7 Hydroxyapatite Nanoparticles as Nanofertilizers
		5.2.8 Polymeric Nanoparticles as Nanofertilizers
	5.3 Delivery of Nanofertilizers
	5.4 Mechanism of Action
	5.5 Nanopesticides
	5.6 Summary
	References
6 Nanomaterials-Based Nutraceuticals, Nutrigenomics, and Functional Food: Design, Delivery, and Bioavailability
	6.1 Introduction
	6.2 Nanonutraceuticals
		6.2.1 Cancer
		6.2.2 Enhancing Immunity
		6.2.3 Inflammation and Oxidative Stress
	6.3 Nutrigenomics
		6.3.1 Polymeric Micelles (PICM)
		6.3.2 Carbon Nanotubes (CNTs)
		6.3.3 Dendrimers
		6.3.4 Liposomes
		6.3.5 Transferosome
		6.3.6 Nanoemulsions
	6.4 Functional Food
		6.4.1 Polysaccharides
		6.4.2 Lipid-Based
		6.4.3 Protein-Based
	6.5 Summary
	References
7 Nanocarriers as a Novel Approach for Phytochemical Delivery in Food
	7.1 Introduction
	7.2 Limitations of Phytochemicals
		7.2.1 Condition Optimization
		7.2.2 Stability
	7.3 Nanomaterials as Nanocarriers for Phytochemicals
		7.3.1 Liposomes
		7.3.2 Niosomes
		7.3.3 Bilosomes
		7.3.4 Archaeosomes
		7.3.5 Solid Lipid Nanoparticles
		7.3.6 Carbon Nanotubes
		7.3.7 Dendrimers
		7.3.8 Quantum Dots
		7.3.9 Polymeric Nanoparticles
	7.4 Antimicrobial Activity of Nanophytochemicals
	7.5 Summary
	References
8 Regulatory and Safety Concerns Regarding the Use of Active Nanomaterials in Food Industry
	8.1 Introduction
	8.2 Toxicity and Risk Assessment of Nanomaterials Used in Food Application
		8.2.1 Toxicity of Nanomaterials in Food
		8.2.2 Risk Assessment of Nanomaterials in Food
		8.2.3 Safety Requirements for Nanomaterials in Food
		8.2.4 Case Studies of Toxicity and Risk Assessment of Nanomaterials in Food
		8.2.5 Future Directions for Toxicity and Risk Assessment of Nanomaterials in Food
	8.3 Assessment of Nanomaterials Used in Agriculture Sector
		8.3.1 Applications of Nanomaterials in Agriculture
		8.3.2 Environmental Concerns Associated with Nanomaterials in Agriculture
		8.3.3 Risk Assessment and Safety Regulations
	8.4 Public Opinion Regarding Use of Nanoparticles in Food and Agriculture Industry
	8.5 Regulation Regarding Safety Concerns of Nanomaterials in Food and Agriculture Industry
		8.5.1 Overview of Current Regulatory Landscape
		8.5.2 Gaps in Current Regulations
		8.5.3 International Regulations
		8.5.4 Safety Assessment Requirements
		8.5.5 Labeling Requirements
		8.5.6 Future Regulatory Directions
	8.6 Summary
	References
Index