In this article, several applications of nanomaterials in food packaging and food safety are reviewed, including: polymer/clay nanocomposites as high barrier packaging materials, silver nanoparticles as potent antimicrobial agents, and nanosensors and nanomaterial-based assays for the detection of food-relevant analytes (gasses, small organic molecules and food-borne pathogens). In addition to covering the technical aspects of these topics, the current commercial status and understanding of health implications of these technologies are also discussed. These applications were chosen because they do not involve direct addition of nanoparticles to consumed foods, and thus are more likely to be marketed to the public in the short term.

Applications of nanotechnology in food packaging and food safety: Barrier materials, antimicrobials and sensors

Bio-nanocomposites for food packaging applications

The structure

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

Foreword. Preface. Introduction. The Framework of Population Balances. Birth and Death Functions. The Solution of Population Balance Equations. Similarity Behavior of Population Balance Equations. Inverse Problems in Population Balances. The Statistical Foundation of Population Balances. Index.

Population Balances: Theory and Applications to Particulate Systems in Engineering

Methodology for identification of pore forming antimicrobial peptides from soy protein subunits β-conglycinin and glycinin.

Stored emulsions undergo various destabilizing processes including creaming and coalescence of drops. Many experimental studies have been carried out in the past to quantify drop coalescence; however, the presence of two distinct types of coalescence mechanismsone due to the relative motion between the drops and the other due to their permanent proximity to each other in the creamhas not been recognized. Furthermore, the effects of creaming in these investigations could not be eliminated in ways that do not introduce new modes of coalescence or alter the existing ones. The population balance equation for an emulsion in a column in which creaming, Brownian diffusion, and coalescence of drops occur simultaneously is analyzed. The analysis reveals the existence of a dynamic zone at the top of the column in which the net effect of creaming and Brownian diffusion of drops is eliminated. Thus, while the drops cream, diffuse, and coalesce as in an actual emulsion, the measurements from this zone allow the effect...

Coalescence in Creaming Emulsions. Existence of a Pure Coalescence Zone

Prediction of swelling behavior of crosslinked maize starch suspensions.

Lysozyme–silica interactions and the resulting complexation were investigated through adsorption isotherms, dynamic and electrophoretic light scattering, circular dichroism (CD), and isothermal titration calorimetry (ITC). A thermodynamic analysis of ITC data revealed the existence of two binding modes during protein–nanoparticle complexation. Both binding modes are driven by the cooperation of a favorable enthalpy in the presence of a dominating entropy gain. The first binding mode has a higher binding affinity, a lower equilibrium stoichiometry and is driven by a higher entropic contribution compared to the second type. The observed favorable enthalpy gain in both modes is attributed to non-covalent complexation whereas the entropy gain is associated with the re-organization of the silica surface including not only the solvent and counter ion release, but also the protein's conformational changes. Possible mechanisms are proposed to explain non-covalent complexations for each binding mode by relating the changes in the zeta potential and hydrodynamic radius to the obtained adsorption isotherms and calorimetry profile. Based on all these findings, it is proposed that lysozyme adsorption on nano-silica is the result of protein–nanoparticle and protein–protein interactions that further leads to spontaneous, non-directional and random complexation of silica through bridging flocculation.

Protein adsorption induced bridging flocculation: the dominant entropic pathway for nano-bio complexation

This study investigated how enzymatic cross-linking of interfacial sodium caseinate and emulsification, via high-pressure homogenization, influenced the intrinsic oxidative stability of 4% (w/v) me...

Ganesan Narsimhan

Papers

Methodology for identification of pore forming antimicrobial peptides from soy protein subunits β-conglycinin and glycinin.

Coalescence in Creaming Emulsions. Existence of a Pure Coalescence Zone

Prediction of swelling behavior of crosslinked maize starch suspensions.

Protein adsorption induced bridging flocculation: the dominant entropic pathway for nano-bio complexation

Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (o/w) emulsions.