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Preface; Contents; About the Editors; Chapter 1: Active Nanocomposites in Food Contact Materials; 1.1 Introduction; 1.2 Food Packaging; 1.2.1 From Conventional Polymers to Bioplastics; 1.2.2 Active Packaging; 1.2.2.1 Antimicrobial and Antioxidant Active Packaging; 1.2.3 Natural Additives; 1.2.4 Antimicrobial Activity of Essential Oils; 1.2.5 Antioxidant Activity of Essential Oils; 1.3 Nanotechnology in the Food Industry; 1.3.1 Nanoclays; 1.3.2 Metallic Nanofillers; 1.3.2.1 Silver Nanoparticles; 1.3.3 Nanocomposites in Food Packaging; 1.3.3.1 Preparation and Processing.

1.4 Active Nanocomposites1.4.1 End-of-Life for Active Nanocomposites; 1.4.2 Risk Assessment and Migration in Active Nanocomposites; 1.5 Legislation; References; Chapter 2: Nanopackaging in Food and Electronics; 2.1 Introduction; 2.2 Nanotechnology in Food Industry; 2.3 Food Packaging; 2.3.1 "Improved" Polymers; 2.3.2 "Active" Polymers; 2.3.3 "Intelligent/Smart" Polymers; 2.4 Nanomaterials in Food Packaging; 2.4.1 Nano Emulsions; 2.4.2 Antimicrobial Nanoparticles; 2.4.3 Polymeric Nanocomposites; 2.4.4 Carbon Nanotubes; 2.4.5 Nano Coatings; 2.4.6 Nano Laminates.

2.15.2.1 Fabrication of the Nanowires2.15.2.2 Properties of Nanowires; 2.15.2.3 Mechanical Properties; 2.15.2.4 Future Aspects of Nano Wires; 2.15.3 Nanocomposites; 2.15.3.1 Fabrication of Nanocomposite; 2.15.3.2 Electrical and Thermal Conductivity of Nanocomposites; 2.16 Conclusion; References; Chapter 3: Food-Grade Nanoemulsions for Protection and Delivery of Nutrients; 3.1 Introduction to Food Grade Nanoemulsions; 3.2 Fundamental Aspects of Conventional, Micro and Nanoemulsions; 3.3 Techniques for Formation of Nanoemulsions; 3.3.1 High Energy Nanoemulsification Methods.

2.4.7 Clay Nanoparticles and Nano Crystals2.4.8 Nano Sensors; 2.4.9 Biobased Fillers for Nanocomposites; 2.4.9.1 Starch and Their Derivatives; 2.4.9.2 Polylactic Acid (PLA); 2.4.9.3 Polyhydroxybutyrate (PHB); 2.4.9.4 Polycaprolactone (PLC); 2.5 Structure and Morphology of Packaging Nanomaterials; 2.6 Effects of Nanopackaging on Food; 2.7 Packaging Materials Being Used in Industries Currently; 2.8 Advantages of Nanomaterials in Food Packaging; 2.8.1 Improvement of Mechanical Properties; 2.8.2 Improvement of Barrier Properties; 2.8.3 Active Packaging; 2.8.4 Surface Biocides.

2.9 Toxicological Effects2.10 Environmental and Health Issues; 2.11 Regulations on Use of Nanotechnology in Foods; 2.12 Microelectromechanical Systems in Food Packaging; 2.13 Nanoelectromechanical System; 2.14 Nanomaterials in Electronic Packaging; 2.15 Materials Used in Nanopackaging; 2.15.1 Carbon Nanotubes (CNTs) in Nanopackaging; 2.15.1.1 Carbon Nanotubes Fabrication; 2.15.1.2 Electrical Transport in Perfect Nanotubes; 2.15.1.3 Mechanical Properties; 2.15.1.4 Thermal Properties; 2.15.1.5 CNTs as Field Emitters; 2.15.1.6 Bio-chemical Sensors; 2.15.2 Nanowires.

This book presents comprehensive reviews on the principles, design and applications of nanomaterials in the food, water and pharmaceutical sectors. It is the fourth volume on Nanoscience in Food and Agriculture published in the series Sustainable Agriculture Reviews. It focuses on different aspects of the rapidly emerging area of nanotechnology. Nanomaterials are not new ℓ́ℓ they have always occurred in nature, but what is new is the methods that allow the synthesis of unprecedented nanomaterials with tailored, finely tuned properties, which open the way for numerous applications in diverse fields. In particular, the high-surface-to-volume ratio of engineered nanomaterials makes them often more efficient than those found in nature. While nanomaterials are being commercialized in various sectors, they are only slowly being used in the food industry and their use is still a topic of debate. Research shows that nanomaterials improve bioavailability, shelf life and nutritional value by reducing nutrient loss and they are essential in active packaging, also known as intelligent or smart packaging, which helps extend shelf life, monitor freshness, display information on quality, and improve safety and convenience. Nevertheless, the potential toxicity of new nanomaterials should be studied before they are used in consumer products.