Advances in Processing Technologies for Bio-based Nanosystems in Food

"Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved novel systems that can produce safer, nutritious, healthier, sustainable and environmental-friendly food products. These book overviews the most recent advances made in the field of nanoscience and nanotechnology that are significantly influencing the food industry. The book provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructure systems.

The main features include the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry, innovative approaches and processing technologies, use of nanotechnology to produce safer, nutritious, healthier, sustainable and environmental-friendly food products.

Selected examples of nanotechnology applications in food industry are shown, focussing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up. Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods and serves as an ideal reference for scientists, regulators, industrialists and consumers that conduct research and development in the food processing industry.

The 15 chapters aim to contribute to advance knowledge on topics of food nanoscience and nanotechnology. The first chapter presents an overview to the major application of nanotechnology in different food sectors and the different related terminologies. The next four chapters discuss the main nanostructured systems made from bio-based materials, techniques for their production (with particular focus on innovations like nano encapsulation, nanoprecipitation and lipid based nanosytems) with examples of bioactive compounds that can be entrapped into, for food applications, Chapter 6 is focused on bio-nanosystems developed through electrohydrodynamic techniques, whereas Chapter 7 is devoted to comprehensively review specific techniques employed in the characterization of bio-nanosystems including the most frequently used, and the most recent and innovative once. The book continues with three chapters dedicated to evaluate the behavior of bio-nanosystems containing bioactive compounds, which include their functionality as delivery systems, their uptake and digestion through in vitro and in vivo experiments and toxicological studies. Three chapters selecting examples of nanotechnology applications in food industry are shown, focussing on advanced aspects of food packaging, processing and preservation. Finally, two chapters are included one addressing the advanced methods for detection and quantification of nanosystems in food and the other overviewing the future trends and perspectives.

In this book, international experts are in charge of each chapter and critical reviews of each topic are presented together with the most recent research results. It is expected that this book will provide a source of much needed and up-to-date information on the use of emergent technologies in bio- based nanosystems for foods, idea for scientists, regulators, industrialists and consumers that aim at doing research and development in the food processing industry."

-- G.P. JEYANTHI

The Indian Journal of Nutrition and Dietetics, Vol.57 (3), July - September 2020