Nanotechnology in Agriculture and Food Science

Nanotechnology in Agriculture and Food Science


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Product Details

ISBN-13: 9783527339891
Publisher: Wiley
Publication date: 06/19/2017
Series: Applications of Nanotechnology Series
Pages: 424
Product dimensions: 7.00(w) x 9.70(h) x 1.00(d)

About the Author

Monique Axelos is Senior Scientists in the National Institute for Agronomic Research (INRA) Nantes, France. She was Head of the Science and Engineering of Agricultural Products Divisionwhich provides knowledge on raw materials of animal or plant origin and on their transformations for food and non-food uses. Monique Axelos holds a doctoral degree in Physics from the University of Orléans, France. Since 1985, she has conducted research, published, and lectured internationally in area of soft matter physics related to fractal aggregation, biopolymer gelation and phase separation. Current professional foci include the potential of small angle neutron scattering for the in situ characterization of foams and emulsions, the design of nano-objects, and the characterization of air/water interfacial structures.

Marcel Van de Voorde has 40 years' experience in European Research Organisations including CERN-Geneva, European Commission, with 10 years at the Max Planck Institute in Stuttgart, Germany. For many years, he was involved in research and research strategies, policy and management, especially in European research institutions. He holds a Professorship at the University of Technology in Delft, the Netherlands, as well as multiple visiting professorships in Europe and worldwide. He holds a doctor honoris causa and various honorary Professorships.
He is senator of the European Academy for Sciences and Arts, in Salzburg and Fellow of the World Academy for Sciences. He is a Fellow of various scientific societies and has been decorated by the Belgian King. He has authored of multiple scientific and technical publications and co-edited multiple books in the field of nanoscience and nanotechnology.

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Table of Contents

Series Editor Preface VII

About the Series Editor IX

Foreword XXI

Introduction XXV

Part One Basic Elements of Nanofunctional Agriculture and Food Science 1

1 Nanotechnologies for Agriculture and Foods: Past and Future 3
Cecilia Bartolucci

References 13

2 Nanoscience: Relevance for Agriculture and the Food Sector 15
Shahin Roohinejad and Ralf Greiner

2.1 Introduction 15

2.2 Fundamental of Nanoscience 16

2.3 Applications of Nanotechnology in the Agriculture Sector 18

2.4 Applications of Nanotechnology in the Food Sector 23

2.5 Challenges of Using Nanotechnology in Agriculture and Food Sectors 27

2.6 Conclusions 28

Acknowledgment 28

References 28

3 Naturally Occurring Nanostructures in Food 33
Saïd Bouhallab, Christelle Lopez, and Monique A.V. Axelos

3.1 Introduction 33

3.2 Protein-based Nanostructures 34

3.3 Lipid-Based Nanostructures 44

3.4 Concluding Remarks and Future Prospects 46

References 47

4 Artificial Nanostructures in Food 49
Jared K. Raynes, Sally L. Gras, John A. Carver, and Juliet A. Gerrard

4.1 Introduction 49

4.2 Types and Uses of Artificial Organic Nanostructures Found in Food 52

4.3 Conclusion 62

References 63

5 Engineered Inorganic Nanoparticles in Food 69
Marie-Hélène Ropers and Hélène Terrisse

5.1 Introduction 69

5.2 Engineered Inorganic Materials Containing Nanoparticles 69

5.3 Characterization of Engineered Inorganic Nanomaterials 78

5.4 Conclusion and Perspectives 81

References 82

6 Nanostructure Characterization Using Synchrotron Radiation and Neutrons 87
Francois Boué

6.1 Introduction 87

6.2 Principles 89

6.3 The Basic Information from a SAS Profile 93

6.4 A Few Examples: From Soft Matter to Agrofood 100

6.5 Other Scattering Techniques 106

6.6 Recommendation and Practical: A Checklist for Scattering 107

6.7 Summary and Conclusion 110

References 110

Part Two Opportunities, Innovations, and New Applications in Agriculture and Food Systems 113

7 Nanomaterials in Plant Protection 115
Angelo Mazzaglia, Elena Fortunati, Josè Maria Kenny, Luigi Torre, and Giorgio Mariano Balestra

7.1 Introduction 115

7.2 Nanotechnology and Agricultural Sector 117

7.3 Applications of Nanomaterials against Plant Pathogens and Pests 125

7.4 Conclusions 129

References 130

8 Nanoparticle-Based Delivery Systems for Nutraceuticals: Trojan Horse Hydrogel Beads 135
Benjamin Zeeb and David Julian McClements

8.1 Introduction 135

8.2 Overview of Nanoparticles-Based Colloidal Delivery Systems 136

8.3 Designing Particle Characteristics 138

8.4 Trojan Horse Nanoparticle Delivery Systems 140

8.5 Case Study: Alginate Hydrogel Beads as Trojan Horse Nanoparticle Delivery Systems for Curcumin 146

8.6 Conclusions 149

References 149

9 Bottom-Up Approaches in the Design of Soft Foods for the Elderly 153
José Miguel Aguilera and Dong June Park

9.1 Foods and the Elderly 153

9.2 Rational Design of Soft and Nutritious Gel Particles 155

9.3 Technological Alternatives for the Design of TM Foods 160

9.4 Conclusions 162

Acknowledgments 163

References 163

10 Barrier Nanomaterials and Nanocomposites for Food Packaging 167
Jose M. Lagaron, Luis Cabedo, and Maria J. Fabra

10.1 Introduction 167

10.2 Nanocomposites 168

10.3 Nanostructured Layers 172

10.4 Conclusion and Future Prospects 174

References 174

11 Nanotechnologies for Active and Intelligent Food Packaging: Opportunities and Risks 177
Nathalie Gontard, Stéphane Peyron, Jose M. Lagaron, Yolanda Echegoyen, and Carole Guillaume

11.1 Introduction and Definitions 177

11.2 Nanomaterials in Active Packaging for Food Preservation 178

11.3 Nanotechnology for Intelligent Packaging as Food Freshness and Safety Monitoring Solution 181

11.4 Potential Safety Issues and Current Legislation 187

11.5 Conclusions and Perspectives 190

References 191

12 Overview of Inorganic Nanoparticles for Food Science Applications 197
Xavier Le Guével

12.1 Introduction 197

12.2 Food Packaging, Processing, and Storage 197

12.3 Supplements/Additives 199

12.4 Food Analysis 200

12.5 Conclusion and Perspective 202

Acknowledgment 203

References 203

13 Nanotechnology for Synthetic Biology: Crossroads Throughout Spatial Confinement 209
Denis Pompon, Luis F. Garcia-Alles, and Gilles Truan

13.1 Convergence Between Nanotechnologies and Synthetic Biology 209

13.2 Spatially Constrained Functional Coupling in Biosystems 210

13.3 Functional Coupling Through Scaffold-Independent Structures 211

13.4 Spatial Confinement Mediated by Natural and Synthetic Scaffolds 213

13.5 Encapsulated Biosystems Involving Natural or Engineered Nanocompartments 216

13.6 Synthetically Designed Structures for Protein Coupling and Organization 225

13.7 Future Directions 226

References 227

14 Modeling and Simulation of Bacterial Biofilm Treatment with Applications to Food Science 235
Jia Zhao, Tianyu Zhang, and Qi Wang

14.1 Introduction 235

14.2 Review of Biofilm Models 237

14.3 Biofilm Dynamics Near Antimicrobial Surfaces 244

14.4 Antimicrobial Treatment of Biofilms by Targeted Drug Release 246

14.5 Models for Intercellular and Surface Delivery by Nanoparticles 248

14.6 Conclusion 250

Acknowledgments 251

References 251

Part Three Technical Challenges of Nanoscale Detection Systems 257

15 Smart Systems for Food Quality and Safety 259
Mark Bücking, Andreas Hengse, Heinrich Grüger, and Henning Schulte

15.1 Introduction 259

15.2 Overview 260

15.3 Roadmapping of Microsystem Technologies Toward Food Applications 261

15.4 Microsystem Technology Areas 266

References 275

16 Nanoelectronics: Technological Opportunities for the Management of the Food Chain 277
Kris Van De Voorde, Steven Van Campenhout, Veerle De Graef, Bart De Ketelaere, and Steven Vermeir

16.1 Technological Needs and Trends in the Food Industry 277

16.2 Cooperation Model to Stimulate “The Introduction of New Nanoelectronics-Based Technologies in Food Industry”: An Engine for Innovation and Bridging the Gap 279

16.3 Existing Technologies That Can Be Used in a Wide Range of Applications: The Present 282

16.4 New Technology Developments: The Future 285

References 295

Part Four Nanotechnology: Toxicology Aspects and Regulatory Issues 297

17 Quality and Safety of Nanofood 299
Oluwatosin Ademola Ijabadeniyi

17.1 Introduction 299

17.2 Current and Future Application of Nanotechnology in the Food Industry 300

17.3 Food Quality and Food Safety 304

17.4 How Safe is Nanofood? 304

17.5 The Need for Risk Assessment 306

17.6 Regulations for Food Nanotechnology 306

17.7 Conclusion 307

References 307

18 Interaction between Ingested-Engineered Nanomaterials and the Gastrointestinal Tract: In Vitro Toxicology Aspects 311
Laurie Laloux, Madeleine Polet, and Yves-Jacques Schneider

18.1 Introduction 311

18.2 Influence of the Gastrointestinal Tract on the Ingested Nanomaterials Characteristics 314

18.3 In Vitro Models of the Intestinal Barrier 318

18.4 Cytotoxicity Assessment and Application to Silver Nanoparticles 320

18.5 Conclusion 323

References 324

19 Life Cycle of Nanoparticles in the Environment 333
Jean-Yves Bottero, Mark R. Wiesner, Jérôme Labille, Melanie Auffan, Vladimir Vidal, and Catherine Santaella

19.1 Introduction 333

19.2 Transport and Bioaccumulation by Plants 334

19.3 Indirect Agricultural Application of NMs through Biowastes 336

19.4 Transformations of NPs in Soils after Application 339

19.5 Conclusion 342

Acknowledgments 343

References 343

Part Five Governance of Nanotechnology and Societal Dimensions 347

20 The Politics of Governance: Nanotechnology and the Transformations of Science Policy 349
Brice Laurent

20.1 An Issue of Governance 349

20.2 Operationalizing the Governance of Nanotechnology 352

20.3 The Constitutional Project of Governance 356

References 360

21 Potential Economic Impact of Engineered Nanomaterials in Agriculture and the Food Sector 363
Elke Walz, Volker Gräf, and Ralf Greiner

21.1 Introduction 363

21.2 Potential and Possible Applications of Nanomaterials in the Food Sector and Agriculture 364

21.3 Nanotechnology: Market Research and Forecasts 366

21.4 Critical Considerations and Remarks Concerning Market Reports and Forecasts 367

21.5 Obstacles Regarding Commercialization of Nanotechnologies in Food and Agriculture 370

21.6 Conclusion 372

References 372

22 Conclusions 377
Monique A.V. Axelos and Marcel Van de Voorde

Index 381

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