Nanotechnology in agriculture and food science / edited by Monique A.V. Axelos and Marcel Van de Voorde.

Format:

Book

Contributor:

Axelos, Monique A. V., editor.

de Voorde, Marcel Van, editor.

Language:

English

Subjects (All):

Agricultural innovations.

Biotechnology.

Physical Description:

1 online resource (425 pages)

Edition:

1st ed.

Place of Publication:

Weinheim, Germany : Wiley-VCH Verlag, 2017.

Summary:

A comprehensive overview of the current state of this highly relevant topic. An interdisciplinary team of researchers reports on the opportunities and challenges of nanotechnology in the agriculture and food sector, highlighting the scientific, technical, regulatory, safety, and societal impacts. They also discuss the perspectives for the future, and provide insights into ways of assuring safety so as to obtain confidence for the consumer, as well as an overview of the innovations and applications. Essential reading for materials and agricultural scientists, food chemists and technologists, as well as toxicologists and ecotoxicologists.

Contents:

Nanotechnology in Agriculture and Food Science

Series Editor Preface

About the Series Editor

Contents

Foreword

Introduction

Part One: Basic Elements of Nanofunctional Agriculture and Food Science

1: Nanotechnologies for Agriculture and Foods: Past and Future

References

2: Nanoscience: Relevance for Agriculture and the Food Sector

2.1 Introduction

2.2 Fundamental of Nanoscience

2.3 Applications of Nanotechnology in the Agriculture Sector

2.3.1 Delivery of Agriculture Chemicals

2.3.2 Nanosensors/Nanobiosensors

2.3.3 Diagnosis and Control of Plant Diseases

2.3.4 Waste Reduction and Production of High-Value Added Products

2.4 Applications of Nanotechnology in the Food Sector

2.4.1 Delivery of Active Compounds

2.4.2 Food Packaging

2.4.3 Other Applications

2.5 Challenges of Using Nanotechnology in Agriculture and Food Sectors

2.6 Conclusions

Acknowledgment

3: Naturally Occurring Nanostructures in Food

3.1 Introduction

3.2 Protein-based Nanostructures

3.2.1 Examples of Protein Nanostructures Present in Foods

3.2.1.1 β-Lactoglobulin

3.2.1.2 Serum Albumin

3.2.1.3 α-Lactalbumin and Lysozyme

3.2.1.4 Ovalbumin and Avidin

3.2.1.5 Transferrins

3.2.1.6 Osteopontin and Lactoperoxydase

3.2.2 Formation of Natural Nanostructure Subsequently to Molecular Interaction/Complexation

3.2.3 Special Case: Casein Micelles

3.2.3.1 Casein Micelle Composition

3.2.3.2 Casein Micelle Structure

3.3 Lipid-Based Nanostructures

3.3.1 Lipid Nanodroplets

3.3.2 Special Case: Milk Fat Globules

3.4 Concluding Remarks and Future Prospects

4: Artificial Nanostructures in Food

4.1 Introduction

4.2 Types and Uses of Artificial Organic Nanostructures Found in Food

4.2.1 Protein Nanostructures

4.2.2 Polysaccharide Nanostructures.

4.2.3 Lipid Nanostructures

4.3 Conclusion

5: Engineered Inorganic Nanoparticles in Food

5.1 Introduction

5.2 Engineered Inorganic Materials Containing Nanoparticles

5.2.1 Silica (SiO2) and Silicates

5.2.2 Titania or Titanium Dioxide (TiO2)

5.2.3 Iron Oxides and Hydroxides

5.2.4 Silver (Ag)

5.2.5 Miscellaneous

5.2.5.1 Other Metals (Fe, Se, Ca, etc.)

5.2.5.2 Calcium Carbonate (CaCO3)

5.2.5.3 Calcium Chloride (CaCl2)

5.2.6 Knowledge Gaps

5.2.6.1 Gold (Au)

5.2.6.2 Aluminum (Al)

5.2.6.3 Zinc Oxide (ZnO)

5.3 Characterization of Engineered Inorganic Nanomaterials

5.3.1 Characterization of Engineered Inorganic Nanomaterials as Manufactured

5.3.2 Characterization of Engineered Inorganic Nanomaterials as Present in the Food Matrices

5.4 Conclusion and Perspectives

6: Nanostructure Characterization Using Synchrotron Radiation and Neutrons

6.1 Introduction

6.1.1 Observing at Nanosizes In Situ

6.1.2 Nanoparticles in Food and Agricultural Products: What is Here, What Can Be Seen

6.2 Principles

6.2.1 Scattering Process

6.2.2 q and r: Orders of Magnitude

6.2.3 Binary System: Contrast

6.2.4 Contrast Strategies

6.3 The Basic Information from a SAS Profile

6.3.1 Form Factors

6.3.2 Structure Factors: Interactions between Objects

6.4 A Few Examples: From Soft Matter to Agrofood

6.4.1 Proteins/Polymer: Opposite Architectures of Complexes in Mixed Systems

6.4.2 Lipids: Micelles, Bilayers, Crystalline Phases

6.4.3 A Complex but Model Structure: Casein Micelle in Cow Milk

6.4.4 Foams

6.5 Other Scattering Techniques

6.6 Recommendation and Practical: A Checklist for Scattering

6.6.1 Requirements for Sample Composition and Preparation

6.6.2 Sample Sizes, Volumes, and Quantities

6.6.3 Sample Damage.

6.6.4 Spectrometer Setups: Sample Environment

6.6.5 Before and After: Proposal, Data Treatment, and Fitting

6.7 Summary and Conclusion

Part Two: Opportunities, Innovations, and New Applications in Agriculture and Food Systems

7: Nanomaterials in Plant Protection

7.1 Introduction

7.2 Nanotechnology and Agricultural Sector

7.2.1 Nanomaterials

7.2.1.1 Organic Nanomaterials

7.2.1.2 Inorganic Nanomaterials

7.2.1.3 Combined Organic/Inorganic Nanomaterials

7.2.2 Functionalization of Nanomaterials (NMs): Development of Novel Nanoformulations for Pests and Plant Pathogens Control

7.3 Applications of Nanomaterials against Plant Pathogens and Pests

7.3.1 Bacteria

7.3.2 Fungi

7.3.3 Insects

7.3.4 Virus

7.4 Conclusions

8: Nanoparticle-Based Delivery Systems for Nutraceuticals: Trojan Horse Hydrogel Beads

8.1 Introduction

8.2 Overview of Nanoparticles-Based Colloidal Delivery Systems

8.2.1 Microemulsions

8.2.2 Nanoliposomes

8.2.3 Nanoemulsions

8.2.4 Solid Lipid Nanoparticles

8.2.5 Biopolymer Nanoparticles and Nanogels

8.3 Designing Particle Characteristics

8.3.1 Composition

8.3.2 Particle Size

8.3.3 Particle Charge

8.3.4 Particle Structure

8.4 Trojan Horse Nanoparticle Delivery Systems

8.4.1 Biopolymers as Building Blocks to Form Hydrogel Beads

8.4.2 Fabrication Methods for Hydrogel Beads

8.4.3 Thermodynamic Incompatibility

8.4.4 Complex Coacervation

8.4.5 Antisolvent Precipitation

8.4.6 Electrospinning

8.4.7 Extrusion Techniques

8.4.8 Fibril Formation

8.5 Case Study: Alginate Hydrogel Beads as Trojan Horse Nanoparticle Delivery Systems for Curcumin

8.6 Conclusions

9: Bottom-Up Approaches in the Design of Soft Foods for the Elderly

9.1 Foods and the Elderly

9.1.1 An Aging Society.

9.1.2 The Elderly and Food-Related Issues

9.1.3 Special Foods for the Elderly: Texture-Modified Foods

9.2 Rational Design of Soft and Nutritious Gel Particles

9.2.1 Structure and Food Properties

9.2.2 Molecular Gastronomy: An Example of Food Design

9.2.3 Nanotechnology and Foods for the Elderly

9.2.4 Building-Up Healthy Gels with Soft Textures

9.3 Technological Alternatives for the Design of TM Foods

9.4 Conclusions

Acknowledgments

10: Barrier Nanomaterials and Nanocomposites for Food Packaging

10.1 Introduction

10.2 Nanocomposites

10.3 Nanostructured Layers

10.4 Conclusion and Future Prospects

11: Nanotechnologies for Active and Intelligent Food Packaging: Opportunities and Risks

11.1 Introduction and Definitions

11.2 Nanomaterials in Active Packaging for Food Preservation

11.2.1 Nanocomposites with Antioxidant Properties

11.2.2 Nanocomposites with Antimicrobial Properties

11.3 Nanotechnology for Intelligent Packaging as Food Freshness and Safety Monitoring Solution

11.3.1 Stakes and Challenges of Nano-Enabled Intelligent Packaging

11.3.2 Main Principles of Involved Nano-Enabled Sensing

11.3.3 Indirect Nano-Enabled Indicators of Food Quality and Safety

11.3.4 Direct Nano-Enabled Indicators of Food Quality and Safety

11.4 Potential Safety Issues and Current Legislation

11.5 Conclusions and Perspectives

12: Overview of Inorganic Nanoparticles for Food Science Applications

12.1 Introduction

12.2 Food Packaging, Processing, and Storage

12.2.1 Antimicrobial Activities

12.2.2 Physical Barrier

12.3 Supplements/Additives

12.4 Food Analysis

12.4.1 NP Detection in Food

12.4.2 Nanoparticle-Based Sensors

12.4.2.1 Optical Detection

12.4.2.2 Electrochemical Sensing

12.5 Conclusion and Perspective.

Acknowledgment

13: Nanotechnology for Synthetic Biology: Crossroads Throughout Spatial Confinement

13.1 Convergence Between Nanotechnologies and Synthetic Biology

13.2 Spatially Constrained Functional Coupling in Biosystems

13.3 Functional Coupling Through Scaffold-Independent Structures

13.3.1 Functional Assembly Through Natural or Synthetic Fusions of Protein Domains

13.3.2 Functional Assembly Through Engineering of Natural or Synthetic Complexes

13.4 Spatial Confinement Mediated by Natural and Synthetic Scaffolds

13.4.1 Protein-Based Scaffolds

13.4.2 Nucleic Acids-Based Scaffolds

13.5 Encapsulated Biosystems Involving Natural or Engineered Nanocompartments

13.5.1 Lipid-Based Compartments

13.5.2 Protein-Based Nanocompartments

13.5.2.1 Shell-Independent Nanocompartments

13.5.2.2 Shell-Dependent Nanocompartments

13.5.2.3 Bacterial Microcompartments: Framework for Enzymatic Nanoreactors

13.5.2.4 Engineering of Natural BMC

13.6 Synthetically Designed Structures for Protein Coupling and Organization

13.7 Future Directions

14: Modeling and Simulation of Bacterial Biofilm Treatment with Applications to Food Science

14.1 Introduction

14.2 Review of Biofilm Models

14.2.1 Hybrid Discrete-Continuum Models

14.2.2 Multidimensional Continuum Models

14.2.3 Individual-Based Modeling (IbM)

14.2.4 Other Models Related to Biofilm Properties

14.3 Biofilm Dynamics Near Antimicrobial Surfaces

14.4 Antimicrobial Treatment of Biofilms by Targeted Drug Release

14.5 Models for Intercellular and Surface Delivery by Nanoparticles

14.6 Conclusion

Part Three: Technical Challenges of Nanoscale Detection Systems

15: Smart Systems for Food Quality and Safety

15.1 Introduction

15.2 Overview [3].

15.3 Roadmapping of Microsystem Technologies Toward Food Applications.

Notes:

Includes bibliographical references at the end of each chapters and index.

Description based on online resource; title from PDF title page (ebrary, viewed March 27, 2017).

ISBN:

9783527697731

352769773X

9783527697717

3527697713

9783527697724

3527697721

OCLC:

978757158