Nanotechnology Applications in Dairy Science

Packaging, Processing, and Preservation

Lohith Kumar Dasarahally-Huligowda, Megh R. Goyal, Hafiz Ansar Rasul Suleria

• Publisher: Apple Academic Press
• Year: 2019
• ISBN:
  9780429757808
• Edition: 1
• Topic: Biological Sciences
• Subtopic: Science General
• Index: Biological Sciences

This new volume, Nanotechnology Applications in Dairy Science, is designed to provide new insight into the utilization of nanotechnology in dairy science and food science. It focuses on applications of nanotechnology in packaging and drying of dairy and meat products, nanofiltration use in the dairy industry, and whey processing and dairy encapsulation. In addition, this book will facilitate the necessary understanding of the different aspects and concerns with regard to the new technological advances that nanotechnologies are contributing to the dairy industry. It also addresses several of the challenges that are overcome by the continuing development of nanotechnology applications in the food and dairy industries.

Nanotechnology has the potential to provide healthier, safer, and better tasting foods as well as improved food packaging. It will also play a major role in food safety and agricultural sustainability. Nanotechnology application in the food industry has also contributed to the exponential progress in research and new material formulations due to its unique physicochemical properties useful to a number of other fields.

Preface 1 by Lohith Kumar Dasarahally-Huligowda

Nanotechnology is a small wonder. A decade ago, “nano” was a word of tomorrow, signifying the promise of a future enhanced and streamlined by the torrent of possibilities that would come from single-atom control over the material world. As the new millennium dawned, scientists physically connected the control of single atoms to new behavior at macroscale. New discoveries at nanoscale projected the possibility of new materials with improved functionality and architecture. In the last decade, nanotechnology has grown from soil to food in rapid phase. Applications of nanotechnology in agriculture and its allied fields have improved the quality of respective fields’ outcome.

Nanotechnology has the potential to lead to healthier, safer, and better tasting foods and improved food packaging. In the near future, nanotechnology can play a major role in food safety and agricultural sustainability. However, there is a need for a long-term scientific vision of nanotechnology to enable and ensure its potential utilization in the food sector.

Nanotechnology is an interdisciplinary field, linking physics, chemistry, biology, and technology at the nanoscale, which results in the creation of new research interfaces. Nevertheless, interaction between academics and enterprises is critical to understand the market and laboratory constraints. However, the expectations of disruptive technologies fuelled by nanoscience have not yet been fulfilled, while bioaccumulation, health, and environmental concerns are yet to explore and understand more. Nanomaterials—featuring nanotubes, nanoparticles, solid lipid nanoparticles, nanoemulsions, nanoli-posome, and other nanocarriers fabrication and controlling their behavior in complex food matrix— is a great challenge for food scientists. The lingering possibility that pilot-scale application of nanotechnology may be denied out of concern of the impact of nanomaterials on human health and the environment is, therefore, likely to be one of the reasons why nanotechnology is not keeping pace with the basic research in food nanoscience. To combat this uncertainty, many studies have been performed to ensure the safety of nanomaterial use in food science, concerning, mostly on toxicity assessment and their behavior in the gastrointestinal tract.

Many of nature’s nanostructures, such as casein and nanoemulsions, have been exhaustively utilized for encapsulation of hydrophobic functional molecules. The biomachinery of probiotic microorganisms also has been reported to enhance their efficiency at nanoscale. However, the major breakthrough in food nanotechnology is elusive due to consumer acceptance and pilot-scale limitations as discussed before. However, after a phase of nurturing ideas, of feverish and random explorations, and of creating technology pathways, there may be a phase of application breakthroughs before the realization of scalable and sustainable technology. Contradictorily, most food materials are decomposed into nano-sized particles during digestion; “nanonization” of the food or food components that we are used to eating will probably not have adverse effects on our health if consumed in appropriate quantities. However, eating the same amount of nanofoods as our usual food could be dangerous, due to their higher bioavailability, which means that a higher fraction of the dose or nutrient will be absorbed by the body.

Therefore, this book is designed to provide more insights into utilization of nanotechnology in dairy science and food science. As a comprehensive compilation of recent developments of nanotechnology in dairy and food science, this book provides the understandings of nanotechnological concepts and their critical issues in their respective areas.

I dedicate this book to Dr. Shivendu Ranjan for being my inspiration. I also thank Dr. Megh R. Goyal for his guidance and leadership throughout this project.

—Lohith Kumar Dasarahally-Huligowda, MTech

Editor

Preface 2 by Megh R. Goyal

At the 49th annual meeting of the Indian Society of Agricultural Engineers at Punjab Agricultural University during February 22–25, 2015, a group of ABEs convinced me that there is a dire need to publish book volumes on the focus areas of agricultural and biological engineering (ABE). This is how the idea was born for a new book series titled Innovations in Agricultural and Biological Engineering.

The contributions by all cooperating authors to this book volume have been most valuable in the compilation. Their names are mentioned in each chapter and in the list of contributors. This book would not have been written without the valuable cooperation of these investigators, many of whom are renowned scientists who have worked in the field of ABE throughout their professional careers. Lohith Kumar Dasarahally-Huligowda and Hafiz Ansar Rasul Suleria have joined me as editors of this book volume. Both are frequent contributors to my book series and staunch supporters of my profession. Their contributions to the contents and quality of this book has been invaluable.

The goal of this book volume, Nanotechnology Applications in Dairy Science: Packaging, Processing, and Preservation, is to guide the world science community on how nanotechnology has evolved in dairy science from dairy barn to fork.

We thank Ashish Kumar, Publisher and President at Apple Academic Press Inc., for making every effort to publish the book when the diminishing resources are a major issue worldwide. Special thanks are due to the AAP production staff as well.

I express my deep admiration to our families for their understanding and collaboration during the preparation of this book.

As an educator, there is a piece of advice to one and all in the world: “Permit that our Almighty God, our Creator, allow us to inherit new technologies for a better life at our planet. I invite my community in agricultural engineering to contribute book chapters to the book series by getting married to my profession…” I am in total love with our profession by length, width, height, and depth. Are you?

—Megh R. Goyal, PhD, PE

Senior Editor-in-Chief

Preface 3 by Hafiz Ansar Rasul Suleria

Nanotechnology is one of the fastest developing fields of research and has diverse applications in various sectors of the industry. Nanotechnology, with promising new insights and innovations is expected to be in mass usage by 2020, and will revolutionize many aspects of human life. This book has reviewed research efforts and potential applications of nanotechnology in dairy processing.

Modern food science has progressively evolved with the adoption of nanotechnology in the areas of food processing, preservation techniques, and packaging development. Nanotechnology has been hailed as a breakthrough in the processing industry, invoking the interest of all stakeholders and attracting wider investments for research and development. The application of nanotechnology in food industries embodies all these aspects that help in increasing food security; processing and retailing of food products with sensing detectors for specific quality parameters, shelf-life indicators, and/or pathogen and contaminant detection integrating back-end and fore-end data for easy maintenance and recall of the environmental history and record of a particular product/component through the entire process and transit line.

Nanotechnological applications in food industry have also contributed exponential progress in research and new material formulations due to unique physicochemical properties. One potential application has been the delivery and slow release of bioactive compounds in nutraceuticals and functional foods to improve human health.

This book focuses on applications of nanotechnology in packaging and drying of dairy and meat products, nanofiltration in dairy industry, with special attention to whey processing and dairy encapsulation. In addition, this book is aimed at providing the necessary understanding to the different aspects and concerns with regard to the new and stimulating technological advances that nanotechnologies are contributing to the dairy industry. This book also addresses a number of challenges that have been overcome by the continuous inflow of nanotechnology in food and dairy industries.

I thank my mentor Dr. Megh R. Goyal for inviting me to join his team and contribute our combine inputs and efforts for the success of this book.

— Hafiz Ansar Rasul Suleria, PhD

Editor

Book Endorsements

There has been growing interest in the utilization of nanotechnology in food and agriculture due to its potential to improve the safety, nutritional profile, quality, shelf life, and sustainability of the food supply. Researchers are examining the risks and benefits associated with the use of nanoscale materials in agricultural crops, processed foods, and food packaging materials. This edited book contains contributions from a number of different research scientists actively working in this emerging field, and includes chapters on the fabrication of nanoparticles to deliver antimicrobials, pesticides, fertilizers, nutraceuticals and drugs, the formation of nanopackaging and coating materials, and the potential toxicity of nanoparticles in foods. This book should be a useful resource for academic, industrial, and government scientists interested in assessing the potential of using nanotechnology in agriculture and foods.

David Julian McClements, PhD

Food Science Awardee

Distinguished Professor, Department of Food Science

University of Massachusetts, Amherst, USA

E-mail: [email protected]

I am sure that readers of this book will greatly benefit as the book deals with the major focus areas of the food industry, including dairy, meat, and horticulture. The book also addresses emerging scopes, opportunities, and perspectives. Additionally, the toxicity and regulatory aspects have also been discussed for the safe use of these nanomaterials. I believe that the immense efforts put forth by the editors will be beneficial to researchers involved in nano-food research and ultimately to the society as a whole.

Nandita Dasgupta, PhD

Indian Institute of Food Processing Technology

Ministry of Food Processing Industries, Government of India

Pudukkottai Road, Thanjavur 613005, Tamil Nadu, India

E-mail: [email protected]

PART I

Horizons of Nanotechnology in
Packaging of Dairy Products

CHAPTER 1

NANOTECHNOLOGY APPLICATIONS IN PACKAGING OF DAIRY AND MEAT PRODUCTS

PREETI BIRWAL, PRIYANKA RANGI, and
MENON REKHA RAVINDRA

ABSTRACT

Nanotechnology has tremendous scope in the packaging of dairy products to extend the storage quality and enhance safety. The application and functionalities of nanopackaging can lead to manipulation of permeation of moisture and gases and greater strength of the package as well as the possibility of introduction of nanoactive compounds through packaging that may potentially deliver various functional benefits to the consumer, such as extended shelf life, product traceability, incorporation of smart/intelligent systems for integration of remote geographic positioning par...

Table of contents

• Half Title
• Title Page
• Copyright Page
• About the Book Series: Innovations in Agricultural and Biological Engineering, Apple Academic Press Inc.
• Other Books on Agricultural & Biological Engineering by Apple Academic Press, Inc.
• About the Editors
• About the Senior Editor-in-Chief
• About the Editor
• Table of Contents
• Contributors
• Abbreviations
• Preface 1 by Lohith Kumar Dasarahally-Huligowda
• Preface 2 by Megh R. Goyal
• Preface 3 by Hafiz Ansar Rasul Suleria
• Book Endorsements
• Part I: Horizons of Nanotechnology in Packaging of Dairy Products
• Part II: Applications of Nanotechnology in Dairy Processing
• Part III: Novel Applications of Nanotechnology
• Index