Nanotechnological Approaches in Food Microbiology

Sanju Bala Dhull, Prince Chawla, Ravinder Kaushik, Sanju Bala Dhull, Prince Chawla, Ravinder Kaushik

• Publisher: CRC Press
• Year: 2020
• ISBN:
  9781000283044
• Edition: 1
• Topic: Physical Sciences
• Subtopic: Nanoscience

Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a requirement to produce food products in a more proficient, non-toxic, and sustainable way. Food scientists and microbiologists are interested in food safety and quality assurance to produce excellent-quality food free of food pathogens

Nanotechnological Approaches in Food Microbiology provides a systematic introduction and comprehensive information about practical approaches and characteristic features related to the significant applications of nanotechnology in food microbiology, including, nano-starch films, nanoemulsions, biogenic nanoparticles, and nanocapsules. The book will explore details about metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies, and their antimicrobial approaches.

Key Features:

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• Includes comprehensive knowledge on metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies and their antimicrobial approaches

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• Lays out concepts of essential oil nanoemulsion and their potential antimicrobial applications

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• Deals with the latest development in nano-starch composite biofilms containing bioactive constituents to inhibit pathogenic microbes

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• Explores the nanocapsules as potential antimicrobial agents in food.

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• Provides information regarding new biogenic nano-antimicrobials developed for the food safety and quality assurance

This book will educate readers on the aspects of nanotechnology in food safety and quality assurance. Nanoemulsions, nanohydrogels, metal nanoparticles, nano-starch films, nanocapsules and nano-antimicrobials are the emerging essentials of nanotechnology that are used to preserve the food at greater extent. This book should be of interest to a large and varied audience of researchers in academia, industry, food processing, preservation, packaging, microbiology and policy regulations.

1Mathematical Models and Kinetic Studies for the Assessment of Antimicrobial Properties of Metal Nanoparticles

Rohit Biswas

Lovely Professional University, India

Neha Singh, and Atul Anand Mishra

Sam Higginbottom University of Agriculture, Technology, and Sciences, India

Prince Chawla

Lovely Professional University, India

CONTENTS

1.1Introduction

1.2History

1.3Classification of Nanoparticles

1.3.1Zero-Dimensional Nanoparticles

1.3.2One-Dimensional Nanoparticles

1.3.3Two-Dimensional Nanoparticles

1.3.4Three-Dimensional Nanoparticles

1.4Nanoparticles Based on Origin

1.4.1Natural Nanoparticles

1.4.2Synthetic Nanoparticles

1.4.3Nanoparticles Based on Material

1.4.3.1Organic Nanoparticles

1.4.3.2Inorganic Nanoparticles

1.5Nanoparticle Use in Antimicrobials (Basics)

1.5.1Titanium Dioxide–Based Nanocomposites

1.5.2Silver-Based Nanocomposites

1.5.3Zinc Oxide–Based Nanocomposite

1.6Barrier Properties

1.7Kinetic Model for the Analysis of the Antimicrobial Activity of Nanoparticles

1.8Effect of Particle and Size Determination

1.9Antimicrobial Efficacy

1.9.1Kinetic Model for the Release Rate of Nanoparticles

1.9.2Two-Step Release Profile

1.9.3Model Based on the Arrhenius Equation

1.9.4Langmuir–Hinshelwood Mechanism of Adsorption

1.9.5Gompertz and Logistics Modified Model

1.9.6Negative Sigmoid Model

1.9.7The Logistic Model With a Shift in Lag Phase

1.9.8Weibull Model

1.9.9Biphasic Equation

1.9.10Alternative Death Models

1.10Models for the Optimization of the Chemical Vapor Synthesis of Nanoparticles

1.10.1Methods Using the Solid Precursor

1.10.2Methods Using Vapor or Liquid Precursor

1.11Conclusion

Reference

1.1Introduction

Nanotechnology is a new concept of science and trending field also; it plays a dominant role in aspects of everyday life. The aim of nanotechnology is to the engineering of the functional system at the nano (10^–9 m) scale. Nanotechnology is the branch of technology that deals with a matter which is converted to super small or billionths of metre or 10 angstroms or 1 nm, which essentially involves the manipulation of substance at the atom and molecule level (He et al., 2019). Nanotechnology is the combination of biological sciences, biotechnology, and chemistry to understand, manipulate, and fabricate devices based on particles that are nanometres in size across atoms and molecules. A variety of surprising and interesting aspects of utilization can be found at this scale of substance as the atom and molecules behave differently. Suppose, compari...

Table of contents

• Cover
• Half Title
• Title Page
• Copyright Page
• Table of Contents
• Preface
• About the Editors
• List of Contributors
• List of Abbreviations
• Chapter 1: Mathematical Models and Kinetic Studies for the Assessment of Antimicrobial Properties of Metal Nanoparticles
• Chapter 2: Mushroom Extract–Reduced Metal Nanoparticles: An Effective Approach Against Food Pathogenic Bacteria
• Chapter 3: Antimicrobial Efficacy of Neem Extract–Stabilized Metal Nanoparticles
• Chapter 4: Metal Nanoparticles of Microbial Origin and Their Antimicrobial Applications in Food Industries
• Chapter 5: A Way Forward With Nano-Antimicrobials as Food Safety and Preservation Concern: A Look at the Ongoing Trends
• Chapter 6: Biogenic Nanoparticles: A New Paradigm for Treating Infectious Diseases in the Era of Antibiotic Resistance
• Chapter 7: Nanoparticles and Antibiotic Drug Composite: A Novel Approach Towards Antimicrobial Activity
• Chapter 8: Nanoemulsions of Plant-Based Bioactive CompoundsSynthesis, Properties, and Applications: Synthesis, Properties, and Applications
• Chapter 9: Essential Oil Nanoemulsions: As Natural Antimicrobial Agents
• Chapter 10: Nanoemulsions Formulated With Cinnamon Oil and Their Antimicrobial Applications
• Chapter 11: Applications, Formulations, Antimicrobial Efficacy, and Regulations of Essential Oils Nanoemulsions in Food
• Chapter 12: Antimicrobial Efficacy of Essential Oil Nanoemulsions
• Chapter 13: Nanotechnologies in Food Microbiology: Overview, Recent Developments, and Challenges
• Chapter 14: Nanocapsules as Potential Antimicrobial Agents in Food
• Chapter 15: Nano-Starch Films as Effective Antimicrobial Packaging Material
• Chapter 16: Starch Bio-Nanocomposite Films as Effective Antimicrobial Packaging Material
• Chapter 17: Biogenic Metal Nanoparticles and Their Antimicrobial Properties
• Chapter 18: Enhanced Antimicrobial Efficacy of Essential Oils–Based Nanoemulsions
• Chapter 19: Nano-Starch Films as Effective Antimicrobial Packaging Materials
• Index