FOOD PACKAGING Nanotechnology in the Agri-Food Industry, Volume 7
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
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LIST OF CONTRIBUTORS
Ahmad Allahbakhsh
Department of Polymer Engineering, Faculty of Chemical Engineering, Tarbiat Modares University, Tehran; Young Researchers and Elite Club, Shiraz Branch, Islamic Azad University, Shiraz, Iran
Cecilia I . Alvarez Igarzabal
Universidad Nacional de Córdoba, Medina Allende and Haya de la Torre, Ciudad Universitaria, Instituto Multidisciplinario de Biología Vegetal (IMBIV), CONICET, Facultad de Ciencias Químicas, Córdoba, Argentina
Ana Vera Alves Machado
University of Minho, Institute of Polymers and Composites (IPC) and Institute of Nanostructures, Nanomodelling, and Nanofabrication, Guimarães, Portugal
Marina Patricia Arrieta
Institute of Polymer Science and Technology, Madrid, Spain
Gabriela B . Baldino
Braskem, Polymer Technology Center, Triunfo, Brazil
Silvia E . Barbosa
Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Bahía Blanca, Argentina
Nuria Burgos
University of Alicante, Department of Analytical Chemistry, Nutrition & Food Sciences, Alicante, Spain
Luciana A . Castillo
Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Bahía Blanca, Argentina
Corinne Chappey
Normandie University; University of Rouen, Polymères, Biopolymères, Surfaces; UMR 6270, Mont Saint Aignan, France
Cintia B . Contreras
Universidad Nacional de Córdoba, Medina Allende and Haya de la Torre, Ciudad Universitaria, Instituto Multidisciplinario de Biología Vegetal (IMBIV), CONICET, Facultad de Ciencias Químicas, Córdoba, Argentina
Viviane Dalmoro
Institute of Chemistry, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
Ana M . Díez-Pascual
Alcalá University, Analytical Chemistry, Physical Chemistry and Chemical Engineering Department, Faculty of Biology, Environmental Sciences and Chemistry, Madrid, Spain
Tungalag Dong
Inner Mongolia Agricultural University, College of Food Science and Engineering, Hohhot, Inner Mongolia, P.R. China
Karolth Espinosa
Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Bahía Blanca, Argentina
Kateryna Fatyeyeva
Normandie University; University of Rouen, Polymères, Biopolymères, Surfaces; UMR 6270, Mont Saint Aignan, France
Emmanuel Flores-Huicochea
Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Departamento de Desarrollo Tecnológico, San Isidro. Yautepec, Mexico
Esther García-Serna
University of Alicante, Department of Analytical Chemistry, Nutrition & Food Sciences, Alicante, Spain
Isabel Gonçalves de Moura
University of Minho, Institute of Polymers and Composites (IPC) and Institute of Nanostructures, Nanomodelling, and Nanofabrication, Guimarães, Portugal
Agustín González
Universidad Nacional de Córdoba, Juan Filloy s/n, Ciudad Universitaria, Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), CONICET, Facultad de Ciencias Químicas, Córdoba, Argentina
Tatjana Haramina
University of Zagreb, Faculty of Mechanical Engineering and Naval Architecture, FAMENA, Department of Materials, Laboratory for Polymers and Composites, Zagreb, Croatia
Tina Harifi
Amirkabir University of Technology, Department of Textile Engineering, Functional Fibrous Structures & Environmental Enhancement (FFSEE), Tehran, Iran
Alfonso Jiménez
University of Alicante, Department of Analytical Chemistry, Nutrition & Food Sciences, Alicante, Spain
José María Kenny
Institute of Polymer Science and Technology, Madrid, Spain
Alain Largeteau
University of Bordeaux, CNRS, Pessac, France
Daniel López
Institute of Polymer Science and Technology, Madrid, Spain
Juan López
Polytechnical University of Valencia, Instituto de Tecnología de Materiales, Alcoy, Spain
Ana Sofia Lemos Machado Abreu
University of Minho, Institute of Polymers and Composites (IPC) and Institute of Nanostructures, Nanomodelling, and Nanofabrication, Guimarães, Portugal
Giulio Malucelli
Politecnico di Torino, Department of Applied Science and Technology, Local INSTM Unit, Alessandria, Italy
Stéphane Marais
Normandie University; University of Rouen, Polymères, Biopolymères, Surfaces; UMR 6270, Mont Saint Aignan, France
Ana Cristina Mellinas
University of Alicante, Department of Analytical Chemistry, Nutrition & Food Sciences, Alicante, Spain
Pawan Kumar Mishra
Mendel University, Department of Wood Science, Brno, Czech Republic
Katarzyna Mitura
Koszalin University of Technology, Department of Biomedical Engineering, Koszalin, Poland
Majid Montazer
Department of Textile Engineering, Functional Fibrous Structures & Environmental Enhancement (FFSEE), Amirkabir Nanotechnology Research Institute (ANTRI), Amirkabir University of Technology, Tehran, Iran
Aleksandra R . Nesic
University of Belgrade, Vinca Institute for Nuclear Sciences, Belgrade, Serbia
Luciane Oliveira
Braskem, Polymer Technology Center, Triunfo, Brazil
Shweta Pandey
Jamia Hamdard, Department of Pharmaceutics, New Delhi, India
Laura Peponi
Institute of Polymer Science and Technology, Madrid, Spain
Marcia Pires
Braskem, Polymer Technology Center, Triunfo, Brazil
Mythili Prakasam
University of Bordeaux, CNRS, Pessac, France
J . Rodolfo Rendón-Villalobos
Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Departamento de Desarrollo Tecnológico, San Isidro. Yautepec, Mexico
Iva Rezic´
University of Zagreb, Department of Applied Chemistry, Faculty of Textile Technology, Zagreb, Croatia
Toncˇi Rezic´
University of Zagreb, Faculty of Biotechnology and Food Technology, Department of Biochemical Engineering, Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology, Zagreb, Croatia
Francisco Rodríguez-González
Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Departamento de Desarrollo Tecnológico, San Isidro. Yautepec, Mexico
Sanja I . Seslija
University of Belgrade, Institute of Chemistry, Technology and Metallurgy, Belgrade, Serbia
Harshita Sharma
Jamia Hamdard, Department of Pharmaceutics, New Delhi, India
Adriane Simanke
Braskem, Polymer Technology Center, Triunfo, Brazil
Javier Solorza-Feria
Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Departamento de Desarrollo Tecnológico, San Isidro. Yautepec, Mexico
Iman Soltani
North Carolina State University, Fiber and Polymer Science Program, Raleigh, NC, United States
Richard J . Spontak
North Carolina State University, Department of Chemical & Biomolecular Engineering; North Carolina State University, Department of Materials Science & Engineering, Raleigh, NC, United States
Miriam C . Strumia
Universidad Nacional de Córdoba, Medina Allende and Haya de la Torre, Ciudad Universitaria, Instituto Multidisciplinario de Biología Vegetal (IMBIV), CONICET, Facultad de Ciencias Químicas, Córdoba, Argentina
Sushama Talegaonkar
Jamia Hamdard, Department of Pharmaceutics, New Delhi, India
Arsénio Vasconcelos de Sá
University of Minho, Institute of Polymers and Composites (IPC) and Institute of Nanostructures, Nanomodelling, and Nanofabrication, Guimarães, Portugal
Rupert Wimmer
Mendel University, Department of Wood Science, Brno, Czech Republic; University of Natural Resources and Life Sciences, Institute for Natural Materials Technology, Tulln, Austria
Konrad Wyre˛bski
PLASTMOROZ Sp. z o.o. Sp., Białogard, Poland
Xueyan Yun
Inner Mongolia Agricultural University, College of Food Science and Engineering, Hohhot, Inner Mongolia, P.R. China
Paweł K . Zarzycki
Koszalin University of Technology, Faculty of Civil Engineering, Environmental and Geodetic Sciences, Department of Environmental Technologies and Bioanalytics, Koszalin, Poland
Joao Henrique Zimnoch dos Santos
Institute of Chemistry, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
SERIES FOREWORD
The emergence of nanotechnology has reached impressive heights in recent years and the development of special nanodevices and nanomaterials has found intriguing applications in agriculture and food sector. Most of the investigated nanotechnological approaches initially aimed to solve evolving problems in the agrifood 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 developed 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 applicability 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 nanoengineered materials and devices. Therefore, current approaches are strictly considering these concerns when designing nanotechnological 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 agrifood 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 improvement of plant and animal foods. It can also ensure the delivery of drugs, genes, and pesticides to specific sites at cellular levels in targeted plants and animals, by limiting side effects. Nanotechnology can be used to evaluate gene expression under different stress condition for both plant and animal foods through the development of nanoarray-based gene-technologies. Additionally, this technology can detect fertilizers, pesticides with high precision by smart nanosenors for an adequate management of the natural resources. Moreover, numerous industrial-related applications with direct impact on economy have emerged. For example,
nano- and micro-structured arrays can detect the early presence of pathogens, contaminants, and food spoilage factors. Other applications 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 currently 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 regarding 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 impact of the science of nanometer-sized materials on the field of agriculture and food industry, but also discuss the current inquiries 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
SERIES PREFACE
About the Series (Volumes I–X)
In a permanently changing society, health and well being remain the key drivers for the food industry. Despite the technological progress made in the agri-food industry, a true food crisis emerges in several areas of the globe. This can be explained by insufficient food but mostly by inadequate food for a very distinct range of consumers. In this context, innovative technologies represent the core throughout the whole food chain from raw materials/ ingredient sourcing, food processing, quality control of finished products, and packaging. Nanotechnology, coupled with novel interdisciplinary approaches and processing methods, has enabled some important advances recently flourishing in many of these areas. The science of nanosized materials can improve and even resolve the huge challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, environment friendly, and efficient. This emerging tool finds its applications in various fields and represents an endless approach for the development of innovative strategies in food development, processing, and packaging.
This multivolume set aims to bring together the most recent and innovative applications of nanotechnology in the agri-food industry, but also to present the future perspectives in the design of new or alternative foods.
The series contains 200 chapters organized in 10 volumes, prepared by outstanding research groups that made significant impacts on the field of nanotechnology and food-related research sectors. This comprehensive set represents an updated and highly structured material for undergraduate and postgraduate students in food science, biotechnological, engineering fields, but also a valuable resource of recent scientific progress, along with most known applications of nanomaterials on the food industry to be used by researchers, engineers, and academia. Moreover, novel opportunities and ideas for developing or improving technologies in the agri-food industry by innovative companies, biotechnological industries, and other economical structures are highlighted and their potential is widely dissected. This series may be also valuable for the wide audience interested in recent nanotechnological progress in the agri-food field worldwide.
These 10 volumes cover almost all aspects related to the applications of Nanotechnology in the Agri-Food Industry and are named as:
Volume I Novel Approaches
Volume II Encapsulations
Volume III Emulsions
Volume IV Nutraceuticals
Volume V Nutrient Delivery
Volume VI Food Preservation
Volume VII Food Packaging
Volume VIII NanoBioSensors
Volume IX Water Purification
Volume X New Pesticides and Soil Sensors
Each volume contains 20 chapters, which were carefully composed and illustrated to highlight the most innovative and intensively investigated applications of nanotechnology on particular wide interest domains of the agri-food industry field.
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 http://grumezescu.com/
VOLUME PREFACE
Food Packaging focuses on the development of novel nanobiomaterials, the enhancement of barrier performance of nondegradable and biodegradable plastics as well as their fabrication and application in industrial packaging. This book brings together fundamental information and the most recent advances in the synthesis, design, and impact of alternative food packaging. A special attention is offered to smart materials and nanodevices able to detect quality parameters in packaged food, such as freshness, degradation, and contamination. Also, ecological approaches aiming to obtain bioplastics packages from waste materials are highlighted and discussed as a novel approach in modern food packaging. Nonetheless, this volume presents the advances made in biodegradable and bioactive packaging utilized for preserving flavor, nutritious ingredients, and therapeutic food compounds.
Volume VII contains 20 chapters, prepared by outstanding international researchers from the USA, Argentina, Brazil, Mexico, Portugal, Spain, France, Italy, Austria, Poland, Czech Republic, Croatia, Serbia, India, Iran, and China.
In Chapter 1, Nanotechnological Strategies Yielding HighBarrier Plastic Food Packaging, Iman Soltani et al. describe the coating and nanocomposite approaches developed to enhance barrier performance in food packaging, as well as to introduce developing trends and future needs.
Giulio Malucelli, in Chapter 2, entitled High Barrier Composite Materials Based on Renewable Sources for Food Packaging Applications, reviews the current state of the art and the future perspectives concerning the design of polymer nanocomposite materials based on renewable sources, which show high barrier properties toward different diffusing species and hence are expected to be suitable for packaging applications. Also, some case studies refer to the exploitation of composite materials based on renewable sources specifically for food packaging applications and some recent surface engineering approaches, such as layer-by-layer treatments, are described in detail, because they have a great potential in modern packagings and industry.
Chapter 3, prepared by Sushama Talegaonkar et al., entitled Bionanocomposites: Smart Biodegradable Packaging Material for Food Preservation, deals with methods of preparation of polymeric nanocomposites, types, and properties of nanoreinforcements,
and details a few important biodegradable polymers that are commonly used for preparing nanocomposites for food packaging purposes. This chapter also gives an account of commercial achievements of food packaging materials that are currently used in the market.
Chapter 4, Encapsulation of Sensors for Intelligent Packaging, prepared by Viviane Dalmoro et al., gives an up-to-date overview about the concept of intelligent packaging that can sense environmental changes and notify consumers that the product is in a harmful condition to be consumed. Different technologies have been employed to produce intelligent packaging, among them the encapsulation of sensors/indicators. Also among them the authors highlighted indicators sensitive to pH alteration caused by degradation of food products, such as acid or alkaline gases, which are the most promising ones. Examples of pH indicators, free or encapsulated in silica-based materials, are discussed and exemplified together with the legal aspects dealing with the regulation of the use of such devices in food.
Xueyan Yun et al., in Chapter 5, Fabrication of High Barrier Plastics and its Application in Food Packaging, focus on the enhancement of barrier performance of nondegradable and biodegradable plastics as well as their fabrication and application in food packaging. The fabrication techniques include the orientation, coating, nanocompositing, blending, and layer-by-layer (LBL) nanoassemblies based on synthetic and biobased polymers. The major emphasis is on the enhancement of barrier properties of oxygen, carbon dioxide, and water vapor, which is the key for the food packaging plastics. The fabrication of new high barrier plastics with direct impact in the development and potential application of new biodegradable materials in the food packaging industry is also discussed.
Based on ZnO-Reinforced Polyhydroxyalkanoates, prepared by Ana M. Díez-Pascual et al., gives an overview about fabrication and characterization of polyhydroxyalkanoates-based bionanocomposites reinforced with ZnO nanoparticles with a view to use them as food packaging materials.
Isabel Gonçalves de Moura et al., in Chapter 7, Bioplastics From Agro-Wastes for Food Packaging Applications, focus on the preparation of new functional biopolymers for packaging based on extracted cellulose, which exhibits broadly tunable thermomechanical properties and biodegradation. Therefore, this contribution shows the potential of agro-wastes to produce new cellulosebased bioplastics for food packaging applications.
Agustín González et al., in Chapter 8 , Study of the Structure/ Property Relationship of Nanomaterials for Development of Novel Food Packaging , provide an overview of the latest innovations in food packaging based on polymer nanomaterials, focusing on two main objectives: improvement of mechanical and barrier properties of the materials and search of functional properties designed and oriented to prepare active/intelligent food packaging. This chapter also reviews the use of different types of nanosystems to develop new nanosized materials, which enhances the final properties of synthetic and bio-polymers for food packaging.
Katarzyna Mitura et al., in Chapter 9 , Bioactive Food Packaging With Nanodiamond Particles Manufactured by Detonation and Plasma-Chemical Methods , summarize the recent advances on research and applications of diamonds and nanodiamonds particles in the food industry, medicine, and cosmetology. Moreover, potential toxicological risk of nanodiamonds modified food packaging layers is highlighted and discussed within this chapter.
Ana Sofia Abreu et al., in Chapter 10, Biodegradable Polymernanocomposites for Packaging Applications, discuss and present examples of biodegradable polymers obtained from different sources and the development of new materials and nanocomposites based on these materials for food packaging applications.
Mythili Prakasam et al., in Chapter 11, Flexible Packaging for Nonthermal Decontamination by High Hydrostatic Pressure, give an up-to-date overview about nonthermal processing, high hydrostatic pressure processing, currently used flexible polymers for food packaging, and the influence of high hydrostatic pressure processing on the properties of these polymers.
Marina Patricia Arrieta et al., in Chapter 12, An Overview of Nanoparticles Role in the Improvement of Barrier Properties of Bioplastics for Food Packaging Applications, explain the role of nanoparticles on the polymers permeation and diffusion processes focusing on food-safety and environmental concerns.
Chapter 13, Biopolymer/Clay Nanocomposites as the High Barrier Packaging Material: Recent Advances, prepared by Kateryna Fatyeyeva et al., reviews different types of edible and biodegradable biobased nanocomposites with special emphasis on the advantages of nanotechnology application for improving the barrier properties of the polymer matrices. These properties include rigidity, stiffness or flexibility, durability, temperature, moisture stability, and the barrier properties against water, oxygen, and other gases.
