Description
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:
- Includes comprehensive knowledge on metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies and their antimicrobial approaches
- Lays out concepts of essential oil nanoemulsion and their potential antimicrobial applications
- Deals with the latest development in nano-starch composite biofilms containing bioactive constituents to inhibit pathogenic microbes
- Explores the nanocapsules as potential antimicrobial agents in food.
- 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.
Table of Contents
Chapter 1 Mathematical Models and Kinetic Studies for the Assessment
of Antimicrobial Properties of Metal Nanoparticles
Rohit Biswas, Neha Singh, Atul Anand Mishra, and Prince Chawla
Chapter 2 Mushroom Extract–Reduced Metal Nanoparticles:
An Effective Approach Against Food Pathogenic Bacteria
Aarti Bains, Dipsha Narang, Prince Chawla, and Sanju Bala Dhull
Chapter 3 Antimicrobial Efficacy of Neem Extract–Stabilized Metal Nanoparticles
Huma Khan, Monika Kataria, and Mohd Azhar Khan
Chapter 4 Metal Nanoparticles of Microbial Origin and Their Antimicrobial Applications in Food Industries
Vaibhao Lule, Sudhir Kumar Tomar, and Silvia Sequeira
Chapter 5 A Way Forward With Nano-Antimicrobials as Food Safety and Preservation Concern: A Look at the Ongoing Trends
Ajay Singh, Rohit Sangwan, Pradyuman Kumar, and Ramandeep Kaur
Chapter 6 Biogenic Nanoparticles: A New Paradigm for Treating Infectious Diseases in the Era of Antibiotic Resistance
Kanika Dulta, Kiran Thakur, Parveen Chauhan, and P.K. Chauhan
Chapter 7 Nanoparticles and Antibiotic Drug Composite: A Novel Approach Towards Antimicrobial Activity
Aarti Bains, Dipsha Narang, Prince Chawla, and Sanju Bala Dhull, and Sneh Punia
Chapter 8 Nanoemulsions of Plant-Based Bioactive Compounds: Synthesis, Properties, and Applications
Naresh Butani, Megha D. Bhatt, Priti Parmar, Jaydip Jobanputra, Anoop K. Dobriyal, and Deepesh Bhatt
Chapter 9 Essential Oil Nanoemulsions: As Natural Antimicrobial Agents
Kiran Bala, Sanju Bala Dhull, Sneh Punia, and Aradhita Barmanray
Chapter 10 Nanoemulsions Formulated With Cinnamon Oil, and Their Antimicrobial Applications
Ruhi Pathania, Bhanu Sharma, Prince Chawla, Ravinder Kaushik, and Mohammed Azhar Khan
Chapter 11 Applications, Formulations, Antimicrobial Efficacy and Regulations of Essential Oils Nanoemulsions in Food
Anil Panghal, Nitin Kumar, Sunil Kumar, Arun Kumar Attkan, Mukesh Kumar Garg, and Navnidhi Chhikara
Chapter 12 Antimicrobial Efficacy of Essential Oil Nanoemulsions
Anindita Behera, Bharti Mittu, Santwana Padhi, and Ajay Singh
Chapter 13 Nanotechnologies in Food Microbiology:
Overview, Recent Developments, and Challenges
Sook Chin Chew, Suk Kuan Teng, and Kar Lin Nyam
Chapter 14 Nanocapsules as Potential Antimicrobial Agents in Food
Bababode Adesegun Kehinde, Anil Panghal, Sunil Kumar, Akinbode A. Adedeji, Mukesh Kumar Garg, and
Navnidhi Chhikara
Chapter 15 Nano-Starch Films as Effective Antimicrobial Packaging Material
Ritu Sindhu and Shobhit Ambawat
Chapter 16 Starch Bio-Nanocomposite Films as Effective Antimicrobial Packaging Material
Nitin Kumar, Anil Panghal, Sunil Kumar, Arun Kumar Attkan, Mukesh Kumar Garg, and Navnidhi Chhikara
Chapter 17 Biogenic Metal Nanoparticles and Their Antimicrobial Properties
Subramani Srinivasan, Vinayagam Ramachandran, Raju Murali, Veerasamy Vinothkumar, Devarajan Raajasubramanian, and
Ambothi Kanagalakshimi
Chapter 18 Enhanced Antimicrobial Efficacy of Essential Oils–Based Nanoemulsions
Mukul Kumar, Samriti Guleria, and Ashwani Kumar
Chapter 19 Nano-Starch Films as Effective Antimicrobial Packaging Materials
Samriti Guleria, Mukul Kumar, Shailja Kumari and Ashwani Kumar
