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Nanotechnology-Enhanced Food Packaging
Edited by
Jyotishkumar Parameswaranpillai
Radhakrishnan Edayileveettil Krishnankutty
Aswathy Jayakumar
Sanjay Mavinkere Rangappa
Suchart Siengchin
Editors
Dr. Jyotishkumar Parameswaranpillai School of Biosciences, Mar Athanasios College for Advanced Studies Tiruvalla (MACFAST) Pathanamthitta 689101 Kerala India
Dr. Radhakrishnan Edayileveettil Krishnankutty Mahatma Gandhi University School of Biosciences P.D. Hills 686560 Kottayam, Kerala India
Dr. Aswathy Jayakumar King Mongkut's University of Technology North Bangkok Innovation in Design and Engineering 1518 Pracharaj 1 Wongsawang Road, Bangsue 10800 Bangkok Thailand
Dr. Sanjay Mavinkere Rangappa King Mongkut's University of Technology North Bangkok Department of Materials & Production Engineering 1518 Pracharat 1 Wongsawang Road, Bangsue 10800 Bangkok Thailand
Prof. Dr. -Ing. habil. Suchart Siengchin King Mongkut's University of Technology North Bangkok Department of Materials & Production Engineering 1518 Pracharat 1 Wongsawang Road, Bangsue 10800 Bangkok Thailand
Cover Image: © Liyao Xie/Getty Images
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Print ISBN: 978-3-527-34773-5 ePDF ISBN: 978-3-527-82770-1 ePub ISBN: 978-3-527-82772-5 oBook ISBN: 978-3-527-82771-8
Preface
The introduction of nanotechnology in food packaging has led to enormous growth in the food packaging industry. Studies have shown that nanotechnology in food packaging can improve the quality and shelf life of food products. The incorporation of organic and inorganic nanomaterials in traditional packaging material has gained much interest due to the enhanced thermomechanical, barrier, and antimicrobial properties. The active packaging and intelligent/smart packaging system offers enhanced features that can extend the quality and shelf life of food products. The active system encompasses the incorporation of antimicrobial agents, preservatives, and gas absorbers, whereas the intelligent/smart system uses chemical sensors, time–temperature indicators, gas sensors, and freshness indicators. The concerns regarding the toxicity, risk, and migration aspects of nanoparticles are also rising; however, these assessments are not still conclusive.
Recently, there is a tremendous increase in the number of research articles and patents in the field of nanocomposites. However, only a few books have been published in the area of nanotechnology-enhanced food packaging. Due to this, we believe it is befitting to judiciously edit a book on Nanotechnology-Enhanced Food Packaging. This book is a collection
