N O V E L A P P R O A C H E S O F N A N O T E C H N O L O G Y I N F O O D Nanotechnology in the Agri-Food Industry, Volume 1 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 AMSTERDAM • BOSTON • HEIDELBERG • LONDON • NEW YORK • OXFORD PARIS • SAN DIEGO • SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO Academic Press is an imprint of Elsevier Academic Press is an imprint of Elsevier 125, London Wall, London EC2Y 5AS, UK 525 B Street, Suite 1800, San Diego, CA 92101-4495, USA 50 Hampshire Street, 5th Floor, Cambridge, MA 02139, USA The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, UK Copyright © 2016 Elsevier Inc. All rights reserved. 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British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress ISBN: 978-0-12-804308-0 For information on all Academic Press publications visit our website at https://www.elsevier.com/ Publisher: Nikki Levy Acquisition Editor: Patricia Osborn Editorial Project Manager: Karen Miller Production Project Manager: Caroline Johnson Designer: Mark Rogers Typeset by Thomson Digital LIST OF CONTRIBUTORS Ann Rose Abraham Mahatma Gandhi University, International and Inter University Centre for Nanoscience and Nanotechnology; Mahatma Gandhi University, School of Pure and Applied Physics, Kottayam, Kerala, India Cristóbal N. Aguilar-González Autonomous University of Coahuila, Food Research Department, Chemistry Faculty, Col. Republic East, Saltillo, Coahuila, Mexico Asad Mohammad Amini Ferdowsi University of Mashhad (FUM), Food Hydrocolloids Research Centre, Department of Food Science and Technology, Mashhad, Iran Morata Antonio enotecUPM, Polytechnic University of Madrid, Chemistry and Food Technology Department, Higher Technical College of Agronomic Engineers, Avenida Complutense S/N, Madrid, Spain Robin Augustine Department of Materials Science and Engineering, Technion Israel Institute of Technology, Technion City, Haifa, Israel; Mahatma Gandhi University, International and Inter University Centre for Nanoscience and Nanotechnology, Kottayam, Kerala, India Claudia Baumung Chemisches und Veterinäruntersuchungsamt Karlsruhe, Karlsruhe, Baden-Württemberg, Germany Arturo Armone Caruso ENT Department, AIAS Structure of Afragola, Contrada Leutrec snc, Naples, Italy Visith Chavasit Mahidol University, Research and Education Unit on Sensory Science for Better Nutrition, Institute of Nutrition, Nakhonpathom, Thailand Bing Huei Chen Fu Jen University, Department of Food Science, Taipei, Taiwan xv xvi List of Contributors Amparo Chiralt Universitat Politècnica de València, Research Institute of Food Engineering for Development, Valencia, Spain Kai On Chu The Chinese University of Hong Kong, Department of Ophthalmology and Visual Sciences, Hong Kong Eye Hospital, Kowloon, Hong Kong Juan C. Contreras-Esquivel Autonomous University of Coahuila, Food Research Department, Chemistry Faculty, Col. Republic East, Saltillo, Coahuila, Mexico Güls¸en Akın Evingür Piri Reis University, Faculty of Engineering, Department of Electrical and Electronics Engineering, Tuzla- Istanbul, Turkey Lydia Ferrara University of Naples Federico II, Department of Pharmacy, Naples, Italy Monica Gallo University of Naples Federico II, Department of Molecular Medicine and Medical Biotechnology, Naples, Italy Konstantinos G. Gatos R&D Center, Megaplast S.A., Athens, Greece Padmini S. Ghugre SNDT Women’s University, Department of Food Science and Nutrition, Mumbai, Maharashtra, India 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 Anna Ilyina Autonomous University of Coahuila, Nanobioscience Group, Chemistry Faculty, Col. Republic East, Saltillo, Coahuila, Mexico Baskaran Stephen Inbaraj Fu Jen University, Department of Food Science, Taipei, Taiwan List of Contributors xvii Loira Iris enotecUPM, Polytechnic University of Madrid, Chemistry and Food Technology Department, Higher Technical College of Agronomic Engineers, Avenida Complutense S/N, Madrid, Spain Alberto Jiménez Universitat Politècnica de València, Research Institute of Food Engineering for Development, Valencia, Spain Suárez-Lepe José Antonio enotecUPM, Polytechnic University of Madrid, Chemistry and Food Technology Department, Higher Technical College of Agronomic Engineers, Avenida Complutense S/N, Madrid, Spain Nandakumar Kalarikkal Mahatma Gandhi University, International and Inter University Centre for Nanoscience and Nanotechnology; Mahatma Gandhi University, School of Pure and Applied Physics, Kottayam, Kerala, India Muhammad Issa Khan University of Agriculture, National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, Faisalabad, Pakistan Evamaria Kratz Chemisches und Veterinäruntersuchungsamt Karlsruhe, Karlsruhe, Baden-Württemberg, Germany Aditya S. Kulkarni Aten Porus Lifesciences, Bengaluru, Karnataka, India Dirk W. Lachenmeier Chemisches und Veterinäruntersuchungsamt Karlsruhe, Karlsruhe, Baden-Württemberg, Germany Virangkumar Nanubhai Lad Sardar Vallabhbhai National Institute of Technology, Department of Chemical Engineering, Surat, Gujarat, India Sophiya Devi Lamabam Mizoram University, Department of Biotechnology, School of Life Sciences, Mizoram, India xviii List of Contributors Danielle Branta Lopes University of Campinas (UNICAMP), Department of Food and Nutrition, Food Engineering Faculty, Campinas, São Paulo, Brazil Gabriela Alves Macedo University of Campinas (UNICAMP), Department of Food and Nutrition, Food Engineering Faculty, Campinas, São Paulo, Brazil Gene Chi Wai Man The Chinese University of Hong Kong, Department of Orthopaedics and Traumatology, Faculty of Medicine, Prince of Wales Hospital, Shatin, New Territories, Hong Kong Santi M. Mandal Vidyasagar University, Department of Microbiology, Midnapore, West Bengal, India José L. Martínez-Hernández Autonomous University of Coahuila, Nanobioscience Group, Chemistry Faculty, Col. Republic East, Saltillo, Coahuila, Mexico Zagabathuni Venkata Panchakshari Murthy Sardar Vallabhbhai National Institute of Technology, Department of Chemical Engineering, Surat, Gujarat, India Daniele Naviglio University of Naples Federico II, Department of Chemical Sciences, Naples, Italy Sócrates A. Palacios-Ponce Autonomous University of Coahuila, Nanobioscience Group, Chemistry Faculty, Col. Republic East, Saltillo, Coahuila, Mexico Önder Pekcan Kadir Has University, Faculty of Engineering and Natural Sciences, Department of Bioinformatics and Genetics, Cibali- Istanbul, Turkey Tabea Pflaum Chemisches und Veterinäruntersuchungsamt Karlsruhe, Karlsruhe, Baden-Württemberg, Germany Ubaid ur Rahman University of Agriculture, National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, Faisalabad, Pakistan List of Contributors xix Rodolfo Ramos-González Autonomous University of Coahuila, Nanobioscience Group, Chemistry Faculty, Col. Republic East, Saltillo, Coahuila, Mexico Seyed Mohammad Ali Razavi Ferdowsi University of Mashhad (FUM), Food Hydrocolloids Research Centre, Department of Food Science and Technology, Mashhad, Iran Anupam Roy Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, India Jaquelina Sánchez-Ramírez Autonomous University of Coahuila, Nanobioscience Group, Chemistry Faculty, Col. Republic East, Saltillo, Coahuila, Mexico Amna Sahar University of Agriculture, Department of Food Engineering, Faculty of Agricultural Engineering and Technology, Faisalabad, Pakistan Nobuyuki Sakai Tohoku University, Department of Psychology, Graduate School of Arts and Letters, Sendai, Japan Kerstin Schöberl Chemisches und Veterinäruntersuchungsamt Karlsruhe, Karlsruhe, Baden-Württemberg, Germany Elda P. Segura-Ceniceros Autonomous University of Coahuila, Nanobioscience Group, Chemistry Faculty, Col. Republic East, Saltillo, Coahuila, Mexico Shanker Lal Shrivastava Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, India Ubonrat Siripatrawan Chualalongkorn University, Department of Food Technology, Faculty of Science, Bangkok, Thailand Paula Speranza University of Campinas (UNICAMP), Department of Food and Nutrition, Food Engineering Faculty, Campinas, São Paulo, Brazil xx List of Contributors Dongxiao Sun-Waterhouse School of Chemical Sciences, University of Auckland, Auckland, New Zealand Robert Thangjam Mizoram University, Department of Biotechnology, School of Life Sciences, Mizoram, India Sabu Thomas Mahatma Gandhi University, International and Inter University Centre for Nanoscience and Nanotechnology; Mahatma Gandhi University, School of Chemical Sciences, Kottayam, Kerala, India Shobha A. Udipi SNDT Women’s University, Department of Food Science and Nutrition, Mumbai, Maharashtra, India Hisauyki Uneyama Chemosensory Research Group, Frontier Research Labs., Institute for Innovation, Ajinomoto Co., Inc., Kawasaki, Japan María Vargas Universitat Politècnica de València, Research Institute of Food Engineering for Development, Valencia, Spain Alejandra Vargas-Segura Autonomous University of Coahuila, Nanobioscience Group, Chemistry Faculty, Col. Republic East, Saltillo, Coahuila, Mexico Chi Chiu Wang The Chinese University of Hong Kong, Department of Obstetrics and Gynaecology, Faculty of Medicine, Prince of Wales Hospital, Shatin, New Territories, Hong Kong Geoffrey I.N. Waterhouse School of Chemical Sciences, University of Auckland, Auckland, New Zealand SERIES FOREWORD The emergence of nanotechnology has reached impressive heights in recent years and the development of special nanodevic- es and nanomaterials has found intriguing applications in agricul- ture and food sector. Most of the investigated nanotechnological approaches initially aimed to solve evolving problems in the agri- food 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 devel- oped 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 applica- bility 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 nanoengi- neered materials and devices. Therefore, current approaches are strictly considering these concerns when designing nanotechno- logical 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 agri- food 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 im- provement of plant and animal foods. It can also ensure the deliv- ery of drugs, genes, and pesticides to specific sites at cellular levels in targeted plants and animals, by limiting side effects. Nanotech- nology can be used to evaluate gene expression under different stress condition for both plant and animal foods through the de- velopment of nanoarray-based gene-technologies. Additionally, this technology can detect fertilizers, pesticides with high preci- sion by smart nanosenors for an adequate management of the natural resources. Moreover, numerous industrial-related applica- tions with direct impact on economy have emerged. For example, xxi xxii SerieS Foreword nano- and micro-structured arrays can detect the early presence of pathogens, contaminants, and food spoilage factors. Other ap- plications 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 cur- rently 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 regard- ing 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 im- pact of the science of nanometer-sized materials on the field of agriculture and food industry, but also discuss the current inqui- ries 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