Nanomaterials for Food Packaging

Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues 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 techniques 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. Chapters provide a comprehensive review on materials used, their structure-function relationship, and new processing technologies for the application and production of nanotechnology-based packaging materials.

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)