(Ebook) Food Preservation by Alexandru Grumezescu ISBN

9780128043035, 9780128043745, 0128043032, 0128043741 Pdf

Download

https://ebooknice.com/product/food-preservation-5601778

★★★★★
4.8 out of 5.0 (64 reviews )

DOWNLOAD PDF

ebooknice.com
 (Ebook) Food Preservation by Alexandru Grumezescu ISBN
9780128043035, 9780128043745, 0128043032, 0128043741 Pdf
Download

EBOOK

Available Formats

■ PDF eBook Study Guide Ebook

EXCLUSIVE 2025 EDUCATIONAL COLLECTION - LIMITED TIME

INSTANT DOWNLOAD VIEW LIBRARY

Here are some recommended products for you. Click the link to
download, or explore more at ebooknice.com

(Ebook) Biota Grow 2C gather 2C cook by Loucas, Jason; Viles,

James ISBN 9781459699816, 9781743365571, 9781925268492,
1459699815, 1743365578, 1925268497

https://ebooknice.com/product/biota-grow-2c-gather-2c-cook-6661374

(Ebook) Matematik 5000+ Kurs 2c Lärobok by Lena Alfredsson, Hans

Heikne, Sanna Bodemyr ISBN 9789127456600, 9127456609

https://ebooknice.com/product/matematik-5000-kurs-2c-larobok-23848312

(Ebook) SAT II Success MATH 1C and 2C 2002 (Peterson's SAT II

Success) by Peterson's ISBN 9780768906677, 0768906679

https://ebooknice.com/product/sat-ii-success-math-1c-and-2c-2002-peterson-
s-sat-ii-success-1722018

(Ebook) Master SAT II Math 1c and 2c 4th ed (Arco Master the SAT
Subject Test: Math Levels 1 & 2) by Arco ISBN 9780768923049,
0768923042

https://ebooknice.com/product/master-sat-ii-math-1c-and-2c-4th-ed-arco-
master-the-sat-subject-test-math-levels-1-2-2326094
(Ebook) Cambridge IGCSE and O Level History Workbook 2C - Depth
Study: the United States, 1919-41 2nd Edition by Benjamin
Harrison ISBN 9781398375147, 9781398375048, 1398375144,
1398375047
https://ebooknice.com/product/cambridge-igcse-and-o-level-history-
workbook-2c-depth-study-the-united-states-1919-41-2nd-edition-53538044

(Ebook) Food Safety and Preservation: Modern Biological

Approaches to Improving Consumer Health by Alexandru Mihai
Grumezescu; Alina Maria Holban (eds.) ISBN 9780128149560,
9780128149577, 0128149566, 0128149574
https://ebooknice.com/product/food-safety-and-preservation-modern-
biological-approaches-to-improving-consumer-health-7159856

(Ebook) Nanotechnology in the Agri-Food Industry: Food Packaging

by Alexandru Grumezescu ISBN 9780128043028, 9780128043738,
0128043024, 0128043733

https://ebooknice.com/product/nanotechnology-in-the-agri-food-industry-
food-packaging-5743698

(Ebook) Emulsions. Nanotechnology in the Agri-Food Industry

Volume 3 by Alexandru Grumezescu ISBN 9780128043066, 0128043067

https://ebooknice.com/product/emulsions-nanotechnology-in-the-agri-food-
industry-volume-3-5601782

(Ebook) Handbook of Food Bioengineering, Volume 3 : Soft

Chemistry and Food Fermentation by Alexandru Grumezescu; Alina
Maria Holban ISBN 9780128114124, 0128114126

https://ebooknice.com/product/handbook-of-food-bioengineering-
volume-3-soft-chemistry-and-food-fermentation-6637712
F O O D P R E S E R VAT I O N
Nanotechnology in
the Agri-Food Industry,
Volume 6
Edited by

ALEXANDRU MIHAI GRUMEZESCU

Department of Science and Engineering of Oxide Materials and
Nanomaterials, Faculty of Applied Chemistry and Materials Science,
University Politehnica of Bucharest, Bucharest, Romania

AMSTERDAM • BOSTON • HEIDELBERG • LONDON • NEW YORK • OXFORD

PARIS • SAN DIEGO • SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO
Academic Press is an imprint of Elsevier
Academic Press is an imprint of Elsevier
125 London Wall, London EC2Y 5AS, United Kingdom
525 B Street, Suite 1800, San Diego, CA 92101-4495, United States
50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States
The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, United Kingdom

Copyright © 2017 Elsevier Inc. All rights reserved.

No part of this publication may be reproduced or transmitted in any form or by any means,
electronic or mechanical, including photocopying, recording, or any information storage
and retrieval system, without permission in writing from the publisher. Details on how to
seek permission, further information about the Publisher’s permissions policies and our
arrangements with organizations such as the Copyright Clearance Center and the Copyright
Licensing Agency, can be found at our website: www.elsevier.com/permissions.

This book and the individual contributions contained in it are protected under copyright by the
Publisher (other than as may be noted herein).

Notices
Knowledge and best practice in this field are constantly changing. As new research and
experience broaden our understanding, changes in research methods, professional practices,
or medical treatment may become necessary.

Practitioners and researchers must always rely on their own experience and knowledge in
evaluating and using any information, methods, compounds, or experiments described herein.
In using such information or methods they should be mindful of their own safety and the safety
of others, including parties for whom they have a professional responsibility.

To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors,
assume any liability for any injury and/or damage to persons or property as a matter of products
liability, negligence or otherwise, or from any use or operation of any methods, products,
instructions, or ideas contained in the material herein.

Library of Congress Cataloging-in-Publication Data

A catalog record for this book is available from the Library of Congress

British Library Cataloguing-in-Publication Data

A catalogue record for this book is available from the British Library

ISBN: 978-0-12-804303-5

For information on all Academic Press publications

visit our website at https://www.elsevier.com/

Publisher: Nikki Levy

Acquisition Editor: Patricia Osborn
Editorial Project Manager: Jaclyn Truesdell
Production Project Manager: Caroline Johnson
Designer: Mark Rogers

Typeset by Thomson Digital

LIST OF CONTRIBUTORS
Kamel A. Abd-Elsalam
Agricultural Research Center (ARC), Plant Pathology Research Institute,
Unit of Excellence in Nano-Molecular Plant Pathology Research, Giza, Egypt

Mousa A. Alghuthaymi
Shaqra University, Science and Humanities College, Biology Department,
Alquwayiyah, Saudi Arabia

Daria V. Andreeva
University of Bayreuth, Physical Chemistry II, Bayreuth, Germany

Ilaria Armentano
University of Perugia, Civil and Environmental Engineering Department,
Perugia, Italy

Cornelia Bejenaru
University of Medicine and Pharmacy of Craiova, Department of Vegetal
& Animal Biology, Faculty of Pharmacy, Craiova, Romania

Ludovic Everard Bejenaru

University of Medicine and Pharmacy of Craiova, Department of
Pharmacognosy & Phytotherapy, Faculty of Pharmacy, Craiova, Romania

Sofia Benfeito
University of Porto, Faculty of Sciences, CIQUP/Department of Chemistry
and Biochemistry, Porto, Portugal

Juliana Ferreira Boelter

Laboratory of Biochemistry and Applied Microbiology, Institute of Food
Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre,
Rio Grande do Sul, Brazil

Fernanda Borges
University of Porto, Faculty of Sciences, CIQUP/Department of Chemistry
and Biochemistry, Porto, Portugal

Adriano Brandelli
Laboratory of Biochemistry and Applied Microbiology, Institute of Food
Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre,
Rio Grande do Sul, Brazil

xv
xvi  List of Contributors

Dana Magdalena Caplan

National Research Institute Cantacuzino, Bucharest, Romania

Marius Eduard Caplan

University of Agronomic Sciences and Veterinary Medicine Bucharest, Faculty
of Veterinary Medicine, Bucharest, Romania

Mariana Carmen Chifiriuc

University of Bucharest, Faculty of Biology, Microbiology Department,
Research Institute of the University of Bucharest (ICUB), Bucharest, Romania

Carmen Curutiu
University of Bucharest, Faculty of Biology, Microbiology Department,
Research Institute of the University of Bucharest (ICUB), Bucharest, Romania

Ilda Czobor
University of Bucharest, Faculty of Biology, Microbiology Department,
Research Institute of the University of Bucharest (ICUB), Bucharest,
Romania

Xiaolong Deng
Ghent University, Department of Applied Physics, Ghent, Belgium

Lia Mara Ditu

University of Bucharest, Faculty of Biology, Microbiology Department,
Research Institute of the University of Bucharest (ICUB), Bucharest, Romania

Nelson Duran
Campinas State University, Institute of Chemistry, São Paulo, Campinas, Brazil

Ashraf F. El-Baz
University of Sadat City, Genetic Engineering and Biotechnology Research
Institute, Egypt

Wael F. El-Tras
Kafrelsheikh University, Faculty of Aquatic and Fisheries Sciences,
Kafr El-Sheikh, Egypt

Carlos Fernandes
University of Porto, Faculty of Sciences, CIQUP/Department of Chemistry
and Biochemistry, Porto, Portugal

Denisa Alexandra Florea

Politehnica University of Bucharest, Faculty of Medical Engineering,
Department of Biomaterials and Medical Devices, Bucharest, Romania
 List of Contributors  xvii

André Fonseca
University of Porto, Faculty of Sciences, CIQUP/Department of Chemistry
and Biochemistry, Porto, Portugal

Elena Fortunati
University of Perugia, Civil and Environmental Engineering Department,
Perugia, Italy

E. Manuela Garrido
University of Porto, Faculty of Sciences, CIQUP/Department of Chemistry
and Biochemistry; Polytechnic of Porto, School of Engineering (ISEP),
Department of Chemical Engineering, Porto, Portugal

Jorge Garrido
University of Porto, Faculty of Sciences, CIQUP/Department of Chemistry
and Biochemistry; Polytechnic of Porto, School of Engineering (ISEP),
Department of Chemical Engineering, Porto, Portugal

Maria Carmen Garrigós

University of Alicante, Department of Analytical Chemistry, Nutrition & Food
Sciences, Alicante, Spain

Irina Gheorghe
University of Bucharest, Faculty of Biology, Microbiology Department,
Research Institute of the University of Bucharest (ICUB), Bucharest, Romania

Manjula D. Ghoora
Sri Sathya Institute of Higher Learning, Department of Food and Nutritional
Sciences, Anantapur, Andhra Pradesh, India

Alexandru Mihai Grumezescu

Politehnica University of Bucharest, Department of Science and Engineering
of Oxide Materials and Nanomaterials, Faculty of Applied Chemistry
and Materials Science, Bucharest, Romania

Ayat F. Hashim
Agricultural Research Center (ARC), Plant Pathology Research Institute,
Unit of Excellence in Nano-Molecular Plant Pathology Research, Giza, Egypt

Alina Maria Holban

University of Bucharest, Faculty of Biology, Microbiology Department,
Research Institute of the University of Bucharest (ICUB); Politehnica
University of Bucharest, Department of Science and Engineering of Oxide
Materials and Nanomaterials, Faculty of Applied Chemistry and Materials
Science, Bucharest, Romania
xviii  List of Contributors

Florin Iordache
Institute of Cellular Biology and Pathology “Nicolae Simionescu” (ICBP),
Flow Cytometry and Cell Therapy Laboratory, Bucharest, Romania

Jacek Jaczynski
West Virginia University, Davis College, School of Agriculture and Food,
Morgantown, WV, United States

Nerea Juárez
University of Alicante, Department of Analytical Chemistry, Nutrition & Food
Sciences, Alicante, Spain

Suresh Kumar Kailasa

Department of Applied Chemistry, S. V. National Institute of Technology,
Surat, Gujarat, India

Josè Maria Kenny

University of Perugia, Civil and Environmental Engineering Department,
Perugia, Italy

Renata K.T. Kobayashi

State University of Londrina, Department of Microbiology, Paraná,
Londrina, Brazil

Anna Kollath
University of Bayreuth, Physical Chemistry II, Bayreuth, Germany

Ozcan Konur
Yildirim Beyazit University, Ankara, Turkey

Veronica Lazar
University of Bucharest, Faculty of Biology, Microbiology Department,
Research Institute of the University of Bucharest (ICUB), Bucharest,
Romania

Christophe Leys
Ghent University, Department of Applied Physics, Ghent, Belgium

Nathalie Almeida Lopes

Laboratory of Biochemistry and Applied Microbiology, Institute of Food
Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre,
Rio Grande do Sul, Brazil
 List of Contributors  xix

Zivile Luksiene
Vilnius University, Institute of Applied Research, Vilnius, Lithuania

Lorena Mateescu
University of Bucharest, Faculty of Biology, Microbiology Department,
Research Institute of the University of Bucharest (ICUB), Bucharest,
Romania

Vaibhavkumar N. Mehta
Department of Applied Chemistry, S. V. National Institute of Technology,
Surat, Gujarat, India

Ana Meireles
University of Porto, Faculty of Engineering, LEPABE-Department of Chemical
Engineering, Porto, Portugal

George Dan Mogoşanu

University of Medicine and Pharmacy of Craiova, Department of
Pharmacognosy & Phytotherapy, Faculty of Pharmacy, Craiova, Romania

Gerson Nakazato
State University of Londrina, Department of Microbiology, Paraná,
Londrina, Brazil

Anton Yu Nikiforov
Ghent University, Department of Applied Physics, Ghent, Belgium

Catarina Oliveira
University of Porto, Faculty of Sciences, CIQUP/Department of Chemistry
and Biochemistry, Porto, Portugal

Gloria S. Oporto
West Virginia University, Davis College, School of Natural Resources,
Morgantown, WV, United States

Pushkala R. Padmanabh
Sri Sathya Institute of Higher Learning, Department of Food and Nutritional
Sciences, Anantapur, Andhra Pradesh, India

Jainendra Pathak
Banaras Hindu University, Institute of Science, Laboratory of Photobiology
and Molecular Microbiology, Centre of Advanced Study in Botany, Varanasi, India
xx  List of Contributors

Debora Puglia
University of Perugia, Civil and Environmental Engineering Department,
Perugia, Italy

Marina Ramos
University of Alicante, Department of Analytical Chemistry, Nutrition & Food
Sciences, Alicante, Spain

Richa
Banaras Hindu University, Institute of Science, Laboratory of Photobiology
and Molecular Microbiology, Centre of Advanced Study in Botany, Varanasi, India

Juan Rodríguez-Hernández
Institute of Polymer Science and Technology (ICTP-CSIC), Spanish National
Research Council (CSIC), Chemistry and Properties of Polymeric Materials
Department, Madrid, Spain

Ernest Said-Galiev
A.N. Nesmeyanov Institute of Organoelement Compounds (INEOS) of Russian
Academy of Sciences, Moscow, Russia

Akikazu Sakudo
University of the Ryukyus, Laboratory of Biometabolic Chemistry, School
of Health Sciences, Faculty of Medicine, Nishihara-cho, Japan

Amedea B. Seabra
Federal University of ABC, Center of Natural and Human Sciences, São Paulo,
Santo André, Brazil

Manuel Simões
University of Porto, Faculty of Engineering, LEPABE-Department of Chemical
Engineering, Porto, Portugal

Vidya Singh
Banaras Hindu University, Institute of Science, Laboratory of Photobiology
and Molecular Microbiology, Centre of Advanced Study in Botany, Varanasi, India

Rajeshwar P. Sinha
Banaras Hindu University, Institute of Science, Laboratory of Photobiology
and Molecular Microbiology, Centre of Advanced Study in Botany, Varanasi, India

Arun S. Sonker
Banaras Hindu University, Institute of Science, Laboratory of Photobiology
and Molecular Microbiology, Centre of Advanced Study in Botany, Varanasi, India
 List of Contributors  xxi

Noha M. Sorour
University of Sadat City, Genetic Engineering and Biotechnology Research
Institute, Egypt

Nagarajan Srividya
Sri Sathya Institute of Higher Learning, Department of Food and Nutritional
Sciences, Anantapur, Andhra Pradesh, India

Ahmed A. Tayel
University of Sadat City, Genetic Engineering and Biotechnology Research
Institute; Kafrelsheikh University, Faculty of Aquatic and Fisheries Sciences,
Kafr El-Sheikh, Egypt

Arantzazu Valdés
University of Alicante, Department of Analytical Chemistry, Nutrition & Food
Sciences, Alicante, Spain

Hui-Fen Wu
National Sun Yat-Sen University, Department of Chemistry; National Sun
Yat-Sen University, Center for Nanoscience and Nanotechnology; National
Sun Yat-Sen University, Doctoral Degree Program in Marine Biotechnology,
Kaohsiung, Taiwan

Tuhua Zhong
West Virginia University, Davis College, School of Natural Resources,
Morgantown, WV, United States
SERIES FOREWORD
The emergence of nanotechnology has reached impressive
heights in recent years and the development of special nanodevic-
es and nanomaterials has found intriguing applications in agricul-
ture and food sector. Most of the investigated nanotechnological
approaches initially aimed to solve evolving problems in the agri-
food industry in order to impact on the economic potential. Soon
after the implementation of new technologies and approaches that
were using nanostructured materials, the worldwide concern was
rapidly extended to numerous applications that could be devel-
oped by using the science of nanosized materials. Smart materials,
biosensors, packaging materials, nutraceuticals, and nanodevices
have been designed to address numerous agri-food related issues
with direct impact in health, economy, ecology, and industry. As
the engineering of nanostructures has constantly progressed and
extended its applications, there is virtually unlimited potential in
this sector. However, the widely differing opinions on the applica-
bility and usefulness of nanotechnology between both specialists
and the general public has hampered progress. The main concern
manifested by people is related to the potential risk for health and
the environmental impact of the recently developed nanoengi-
neered materials and devices. Therefore, current approaches are
strictly considering these concerns when designing nanotechno-
logical solutions for agriculture and food sectors.
This multivolume series was developed by the constant need
to discover current inquiries and approaches on the field of agri-
food science and also to learn about the most recent progress,
approaches, and applications that have emerged through
nanotechnology.
As agriculture is the backbone of most developing countries,
nanotechnology has the potential to revolutionize the agriculture
and food sector by promoting productivity through genetic im-
provement of plant and animal foods. It can also ensure the deliv-
ery of drugs, genes, and pesticides to specific sites at cellular levels
in targeted plants and animals, by limiting side effects. Nanotech-
nology can be used to evaluate gene expression under different
stress condition for both plant and animal foods through the de-
velopment of nanoarray-based gene-technologies. Additionally,
this technology can detect fertilizers, pesticides with high preci-
sion by smart nanosenors for an adequate management of the
natural resources. Moreover, numerous industrial-related applica-
tions with direct impact on economy have emerged. For example,

xxiii
xxiv  series Foreword

nano- and micro-structured arrays can detect the early presence

of pathogens, contaminants, and food spoilage factors. Other ap-
plications for this technology are smart integration systems for
food processing and packaging, as well as nanoemulsion-based
decontaminants for food equipment and storage compartments,
and nanoparticles that facilitate the bioavailability and delivery of
nutrients directly to cells.
The potential benefits of nanotechnology for agriculture, food,
fisheries, and aquaculture were identified and supported by many
countries, which invested a significant amount of money in the
development of applications. Also, numerous campaigns are cur-
rently trying to increase awareness on the developing process
and recent technologies in order to influence the acceptance of
customers. Although nanoagri-food industrialized concept could
help to find a sustainable solution for the current global food
crisis, the offered advantages should balance the concerns regard-
ing soil, water, environment, and health related issues that such
approach could bring.
The series entitled Nanotechnology in the Agri-Food Industry
brings comprehensive and recent knowledge regarding the im-
pact of the science of nanometer-sized materials on the field of
agriculture and food industry, but also discuss the current inqui-
ries regarding risks of these applications in all relevant fields such
as environment and health, aiming to increase awareness to a
wider amount of readers.

Dr Alina Maria Holban

Department of Microbiology and Immunology, Faculty of Biology,
University of Bucharest, Romania

Dr Monica Cartelle Gestal

Harvill Lab, University Of Georgia, Athens, GA, United States
SERIES PREFACE
About the Series (Volumes I–X)
In a permanently changing society, health and well being re-
main the key drivers for the food industry. Despite the techno-
logical progress made in the agri-food industry, a true food crisis
emerges in several areas of the globe. This can be explained by in-
sufficient food but mostly by inadequate food for a very distinct
range of consumers. In this context, innovative technologies repre-
sent the core throughout the whole food chain from raw materials/
ingredient sourcing, food processing, quality control of finished
products, and packaging. Nanotechnology, coupled with novel in-
terdisciplinary approaches and processing methods, has enabled
some important advances recently flourishing in many of these
areas. The science of nanosized materials can improve and even
resolve the huge challenges faced by the food and bioprocessing
industries for developing and implementing systems that can pro-
duce qualitative and quantitative foods that are safe, sustainable,
environment friendly, and efficient. This emerging tool finds its
applications in various fields and represents an endless approach
for the development of innovative strategies in food development,
processing, and packaging.
This multivolume set aims to bring together the most recent
and innovative applications of nanotechnology in the agri-food
industry, but also to present the future perspectives in the design
of new or alternative foods.
The series contains 200 chapters organized in 10 volumes, pre-
pared by outstanding research groups that made significant im-
pacts on the field of nanotechnology and food-related research
sectors. This comprehensive set represents an updated and highly
structured material for undergraduate and postgraduate students
in food science, biotechnological, engineering fields, but also a
valuable resource of recent scientific progress, along with most
known applications of nanomaterials on the food industry to be
used by researchers, engineers, and academia. Moreover, novel
opportunities and ideas for developing or improving technologies
in the agri-food industry by innovative companies, biotechnologi-
cal industries, and other economical structures are highlighted
and their potential is widely dissected. This series may be also
valuable for the wide audience interested in recent nanotechno-
logical progress in the agri-food field worldwide.

xxv
xxvi  SERIES PREFACE

These 10 volumes cover almost all aspects related to the ap-

plications of Nanotechnology in the Agri-Food Industry and are
named as:
Volume I Novel Approaches
Volume II Encapsulations
Volume III Emulsions
Volume IV Nutraceuticals
Volume V Nutrient Delivery
Volume VI Food Preservation
Volume VII Food Packaging
Volume VIII NanoBioSensors
Volume IX Water Purification
Volume X New Pesticides and Soil Sensors
Each volume contains 20 chapters, which were carefully com-
posed and illustrated to highlight the most innovative and inten-
sively investigated applications of nanotechnology on particular
wide interest domains of the agri-food industry field.

Alexandru Mihai Grumezescu

University Politehnica of Bucharest,
Department of Science and Engineering
of Oxide Materials and Nanomaterials,
Faculty of Applied Chemistry and
Materials Science, Bucharest, Romania
http://grumezescu.com/
VOLUME PREFACE
This book brings an up-to-date overview regarding food pres-
ervation, revealing the most investigated preservation methods,
approaches and concerns. The book contains state-of-the-art
chapters hierarchically organized in order to highlight the current
research status in this sector. In the past decade there has been
an increased interest in the extension of shelf life of natural foods
without the addition of chemical preservatives, challenging in-
dustry and researchers to develop new conservation approaches.
In order to meet this necessity, antimicrobial agents (natural or
synthetic) are used in the food industry to modulate microbial
contamination. Using nanotechnology the antimicrobial effect of
an antimicrobial agent can be stabilized for a long period of time
in order to increase the importance in the food sector with direct
applications in the preservation. Along with the progress made
on materials science and preservation, the book reveals novel
technologies aimed to ensure a more efficient food preservation,
to facilitate sanitization of food processing, and also to keep the
properties of the foods unmodified. This book also presents main
environmental and health issues related to nanotechnology and
the preparation of nanostructures in food packaging.
Volume VI contains 20 chapters, prepared by outstanding in-
ternational researchers from the USA, Brazil, Portugal, Spain, Ita-
ly, Germany, Belgium, Romania, Lithuania, Russia, Turkey, Egypt,
Saudi Arabia, India, Taiwan, and Japan.
In Chapter 1, entitled Antimicrobial Nanocomposites for Food
Packaging, Xiaolong Deng et al. present a critical overview on re-
cent progress in the use of nanomaterials in food packaging and
manufacturing of a new class of antimicrobial composites.
Adriano Brandelli et al., in Chapter 2, Food Applications of
Nanostructured Antimicrobials, discuss strategies to investigate
the potential toxicity of antimicrobial nanostructures highlighting
their impact in the food industry.
Chapter 3, prepared by Juan Rodríguez-Hernández, Nanostruc-
tured Antimicrobial Materials in the Food Industry, depicts the avail-
able antimicrobials both from inorganic and polymeric nature, the
different alternatives employed to produce antimicrobial packag-
ing, and the recent advances on the preparation of nanomaterials
and in particular those with antimicrobial activity.
In Chapter 4, Antimicrobial Nanotechnology: Research Im-
plications and Prospects in Food Safety, Nagarajan Srividya et al.
summarize the antimicrobial activity of a number of metallic and

xxvii
xxviii  volume PREFACE

inorganic nanoparticles with the mechanism of action and factors

affecting antimicrobial activity of the nanoparticles and present
the recent trend of using nanobased sensors in intelligent packag-
ing systems for the detection of microbial contaminants in foods,
and the e­fficacy of nanocomposites in the prevention of biofilm
formation and biofouling in food industry.
A. Meireles, M. Simões et al., in Chapter 5, Sanitation of Equip-
ment, highlight physical premises and new emerging technologies
applied in surfaces disinfection, particularly those based on nano-
technology to improve industrial food processing, production and
preservation.
Chapter 6, Recent Advances in Gas Plasma Technology for De-
contamination of Food Surfaces, prepared by Akikazu Sakudo et al.
describes recent advances in gas plasma technology for disinfection
and potential applications in food hygiene as future developments.
Anna Kollath et al., in Chapter 7, Use of High-Intensity Ultra-
sound for Production of Antimicrobial and Self-Cleaning Surfaces
enumerate the recent advantages of the application of high-inten-
sity ultrasounds for the formation of nanostructured metal and
polymer surfaces with multifunctions, including: controllable cell
adhesion and self-cleaning properties, high loading capacity for
antimicrobial agents and their release on demand, corrosion re-
sistance, and stability in aggressive media.
Elena Fortunati et al., in Chapter 8, Multifunctional Antimicrobial
Nanocomposites for Food Packaging Applications give an overview
about the evolution and potential of multifunctional nanocompos-
ites based on antimicrobial agents. Current research trends and re-
cent advances are presented and discussed within this chapter.
Florin Iordache et al., in Chapter 9, Nanostructured Materials
for Prolonged and Safe Food Preservation reveal the main proper-
ties, advantages, and disadvantages of current preservation meth-
ods and highlights the potential implications of nanostructured
materials and nanotechnology in the design of alternative pres-
ervation and packaging methods, to assure safe food storage and
consumption. Moreover, recent advances regarding the develop-
ment of smart materials and nanostructured preservatives for the
agri-food sector are also discussed.
Kamel A. Abd-Elsalam et al., in Chapter 10, Nanobiotechnologi-
cal Strategies for Toxigenic Fungi and Mycotoxin Control review the
role, contribution, and impact of nanotechnology to control the
presence of fungi and mycotoxins in food and animal feed. A criti-
cal evaluation of the potential antimycotoxins includes nanopar-
ticles, biopolymers, nanogel, nanobinders such as magnetic
carbon nanocomposites, nanodiamonds (MND) and montmoril-
lonite nanocomposite. Also, a current understanding of antifungal
mechanisms of nanomaterials is presented in detail.
 volume PREFACE  xxix

George Dan Mogoşanu et al., in Chapter 11, Natural Prod-

ucts Used for Food Preservation give an overview about the most
important processes for quality assurance in nutrition science
and food technology: preservation. Natural products and sec-
ondary metabolites are discussed: phenolic derivatives (simple
phenols, polyphenolcarboxylic acids, floroglucinols, flavonoids,
tannins), essential oils rich in monoterpenoids (geranial, 1.8-cineole,
α-terpineol, linalool, borneol, camphor, carvacrol, thymol, limo-
nene, p-cymene, α-pinene) and aromatic derivatives (eugenol,
isoeugenol, eugenone, cinnamaldehyde), organosulfur compounds
(thiosulfinates, allyl isothiocyanate), bacteriocins (nisin, pediocins,
reuterin, sakacins, lactocin S, lacticin 3147, enterocins), lysozyme,
lactoperoxidase system, lactoferrin, chitosan, vitamins, sugar, poly-
saccharides (starch, agarose), and organic acids.
Gerson Nakazato et al., in Chapter 12, Use of Nanoparticles as
a Potential Antimicrobial for Food Packaging present and discuss
the recent advances in the use of nanoparticles (especially regard-
ing the association of silver nanoparticles with other compounds
which results in synergistic antimicrobial effects) in the food in-
dustry as potent antimicrobial agents that improve preservation
and storage.
Suresh Kumar Kailasa et al., in Chapter 13, Recent Advances in
the Direct and Nanomaterials-based Matrix-assisted Laser Desorp-
tion/Ionization Mass Spectrometric Approaches for Rapid Char-
acterization and Identification of Foodborne Pathogens present
recent advances in the development of alternative bioanalyti-
cal techniques for detection of food-borne pathogens by direct
MALDI-MS and NMs-based MALDI-MS in order to improve food
preservation and safer storage. Future directions for NMs-MAL-
DI-MS-based biosensor development and problems related to the
commercialization of bacterial biosensors are discussed in the fi-
nal part of the chapter.
Ahmed A. Tayel et al., in Chapter 14, Nanometals Appraisal in
Food Preservation and Food-Related Activities discuss the poten-
tial advantages and drawbacks resulted from the application of
nanometals in food preservation. Also, they attempt to cover the
biosafety issues and consumers potential risks regarding nano-
metals supplementation, including the consumers’ exposure, tox-
icity, toxicokinetics, and environmental contamination.
Carlos Fernandes, et al., in Chapter 15, Photodamage and Pho-
toprotection: Toward Safety and Sustainability Through Nanotech-
nology Solutions give an overview on how nanotechnology can
mitigate the chemical changes of bioactive compounds, mainly
those with nutritional value, occurring in food industry chain,
especially during preservation. Also, an overview of the main ex-
ternal (oxygen, temperature, light) factors that cause chemical
xxx  volume PREFACE

­ egradation of some bioactive compounds present in food and

d
affect food quality, and consequently contribute to food spoilage
and safety is presented.
Zivile Luksiene, in Chapter 16, Nanoparticles and Their Poten-
tial Application as Antimicrobials in the Food Industry informs the
readers about the possible uses of antimicrobial nanoparticles in
agriculture and the food industry. The author discusses advan-
tages, risks, and potential perspectives of nanoparticles in future
food preservation approaches.
Richa et al., in Chapter 17, Nanobiotechnology of Cyanobacteri-
al UV-Protective Compounds: Innovations and Prospects highlight
the future potentials of scytonemin, MAAs, and their correspond-
ing conjugated nanoparticles as photoprotective compound and
endeavor their probable pharmacological, biotechnological, and
various other applications of these bionanoparticles.
Mariana Carmen Chifiriuc et al., in Chapter 18, Advances
in Molecular Biology Based Assays for the Rapid Detection of Food
Microbial Contaminants present the advantages and limits of dif-
ferent biochemical, immunological, chromatographic, and molec-
ular methods, applied in food quality control analysis for screening,
confirmation, or epidemiological purposes.
Tuhua Zhong et al., in Chapter 19, Antimicrobial Food Packag-
ing with Cellulose-Copper Nanoparticles Embedded in Thermo-
plastic Resins provide a summary of a simple way to synthesize
antimicrobial copper nanoparticles on cellulosic raw material
composed by carboxymethyl cellulose and 2.2.6.6-tetrameth-
ylpiperidine-1-oxyl radical (TEMPO)-oxidized nanofibrillated
cellulose. The impact of this material in food packaging and pres-
ervation is also discussed.
Ozcan Konur, in Chapter 20, Scientometric Overview in Food
Nanopreservation presents the first scientometric study focusing
on the 25 citation classics in food nanopreservation following a
brief scientometric overview of the research in the underlying re-
search areas. The chapter focuses on the innovative applications
of nanomaterials and nanoprocesses in the food preservation,
such as food nanopackaging, food nanoencapsulation, food na-
noemulsions, and food nanopreservation in general.

Alexandru Mihai Grumezescu

University Politehnica of Bucharest,
Department of Science and Engineering
of Oxide Materials and Nanomaterials,
Faculty of Applied Chemistry and
Materials Science, Bucharest, Romania
http://grumezescu.com/
ANTIMICROBIAL
1
NANOCOMPOSITES FOR
FOOD PACKAGING
Xiaolong Deng, Anton Yu Nikiforov, Christophe Leys
Ghent University, Department of Applied Physics, Ghent, Belgium

1 Introduction
Food packaging was initially simply used as the means of con-
tainers in which foodstuffs were transported from production
place to retail or consumption places. With many practical func-
tions, food packaging has grown as a crucial section in the food
industry. Packaging materials act as a barrier between the food
and the environment by controlling the transmission of light,
heat, moisture, and gases, and the movement of microorganisms
or insects. Packaging provides protection of tampering resis-
tance and special physical, chemical, or biological needs. With
packaging, the cost of food could be reduced through economies
of scale in mass production and efficiency in bulk distribution.
During the past decades, the increasing demands on product
safety, shelf-life extension, cost efficiency, environmental is-
sues, and consumer convenience catalyzed the development of
new packaging materials. In order to meet such varied demands
from consumers, manufacturers, and society, various innovative
packaging systems, such as active intelligent and smart packag-
ing systems, are emerging factors of all these backgrounds.
Active packaging is a term that refers to the use of packag-
ing to do more than traditional passive packaging which merely
protect the food from the outside environment by an inert bar-
rier. Active packaging systems can involve a positive interaction
between package or package components and food or internal
gas atmosphere to extend the shelf life of foods, while maintain-
ing their nutritional quality, inhibiting the growth of pathogenic
and spoilage microorganisms, preventing and/or indicating the
migration of contaminants, and displaying any package leaks
present, thus ensuring food safety (Ozdemir and Floros, 2004).
Food Preservation. http://dx.doi.org/10.1016/B978-0-12-804303-5.00001-8
Copyright © 2017 Elsevier Inc. All rights reserved. 1
2  Chapter 1 Antimicrobial nanocomposites for food packaging

To achieve the interactions between food and package, certain

active agents have to be added into packaging materials. In
general, active packaging techniques can be divided into three
categories: absorbers, releasing systems, and other systems
(Ahvenainen, 2003). Important examples of active packaging
include oxygen scavengers, carbon dioxide emitters/absorbers,
moisture absorbers, ethylene absorbers, ethanol emitters, flavor
releasing/absorbing systems, time-temperature indicators, and
antimicrobial-containing films (Table 1.1).

Table 1.1 Examples of Typical Active Packaging

Systems Used in Food Industry
Active Packing System Mechanisms Food Applications References
Oxygen scavengers Enzyme-based system (glucose Bread, cakes, cooked rice, Charles et al.
oxidase-glucose) biscuits, pizza, pasta, cheese, (2006); Byun et al.
Chemical-based system cured meets and fish, coffee, (2011)
(metal/acid, metal catalyst, dried foods, and beverages
ascorbate/metallic salts)
Carbon dioxide scavenger/ Iron oxide/calcium hydroxide Coffee, fresh meats and fish, Charles et al.
emitters Ferrous carbonate/metal halide nuts, cakes (2006); Hansen
Calcium oxide/activated et al. (2009)
charcoal
Ascorbate/sodium bicarbonate
Ethylene scavenger Potassium permanganate Fruit, vegetables, and other Terry et al. (2007);
Activated carbon horticultural products Smith et al. (2009)
Activated clay/zeolites
Antioxidant releasing Antioxidant agents Cereals, meat, fish, Bolumar et al.
(BHA, BHT, TBHQ, essential (2011); Park et al.
oils, tocopherol, ascorbic acid, (2012)
ferulic acid, quercetin, and
green tea extract)
Moisture absorbing Silica gel, propylene Dry and dehydrated products, Mahajan et al.
glycol, polyvinyl alcohol, meat, poultry, fish, fruit, and (2008); Chen et al.
diatomaceous earth vegetables (2005)
Flavor scavenger/releasing Baking soda, active charcoal, Fruit juice, fried snack foods, Pereira de Abreu
food flavors fish, cereals, poultry, fruit et al. (2012)
Antimicrobial releasing Ozone, peroxide, sulfur dioxide, Cereals, meats, fish, bread, Cruz-Romero
antibiotics, silver-zeolite, cheese, snack foods, fruit, et al. (2013);
quaternary ammonium salts, and vegetables Bastarrachea
peptides et al. (2011)
 Chapter 1 Antimicrobial nanocomposites for food packaging  3

Due to the widespread microorganism contamination and

related food-borne diseases, antimicrobial packaging has
gained considerable interest from researchers and industry and
has emerged as one of the most promising active packaging
systems, which help to improve the food safety and extend the
shelf life of food by destroying or inhibiting spoilage and patho-
genic microorganisms that contaminate foods. It is an alterna-
tive way to use antimicrobial agents for food safety. Up to now,
antimicrobial packaging receives considerable attention for
a variety of foods including meat, fish, poultry, bread, cheese,
fruits, and vegetables. The potential application of packaging
materials with antimicrobial activities allows surface contact
with food that could help control the growth of pathogenic and
spoilage microorganisms. The evidence of global interest and
demand for antimicrobial packaging system is demonstrated in
the number of published international articles as revealed by a
keyword search. Based on data from the Thomson Reuters Web
of Science (WoS) citation database, the interest in antimicrobi-
al packaging has dramatically increased in the past 20 years as
shown in Fig. 1.1.
Once acquiring antimicrobial activity, antimicrobial packaging
system (or materials) limits or prevents microbial growth by ex-
tending the lag period and reducing the growth rate or decreasing
live counts of microorganisms. This antimicrobial function can be

Figure 1.1. Peer-reviewed articles published between 1995 and 2014 that cite
using antimicrobial.
4  Chapter 1 Antimicrobial nanocomposites for food packaging

achieved through a variety of strategies, such as adding antimi-

crobial agents into the packaging system and/or use of antimicro-
bial polymers that satisfy conventional packaging requirements. A
wide range of antimicrobial agents has been investigated for their
potential application in antimicrobial food packaging, such as or-
ganic acids (benzoic acid, sorbates), enzymes (lysozyme, glucose
oxidase), bacteriocins (nisin, pediocin), fungicides (benomyl,
imazalil), polymers (predominately chitosan), natural extracts (es-
sential oils), antibiotics, and triclosan. However, those molecular
substances face several disadvantages, including the worldwide
emergency of antibiotic resistance, difficulty in incorporating
many materials, and sensitiveness to harsh environments dur-
ing many industrial processes. Therefore, metallic-based com-
ponents, which can release or generate active agents against
microorganisms, has gained significant interest for antimicrobial
food packaging.
Rapid progress in nanoscience and nanotechnology in recent
years, which involves the manufacture and use of materials with
sizes of up to about 100 nm in one or more dimensions, have
opened up new prospects for the food industry. Although nano-
materials have been proposed for use as food addition agents, it
is shown that nanotechnology-derived packaging was perceived
as being more beneficial than the nanotechnology-engineered
foods (Sozer and Kokini, 2009). Thus, there is an increased in-
terest in the development of novel packaging materials with
nanocomposite for new properties. Nanocomposite systems
with antimicrobial function are particularly effective because
of the high surface-to-volume ratio and enhanced surface reac-
tivity of the nanosized antimicrobial agents, making them able
to prevent microbial contamination for extending shelf life and
securing food safety.
To achieve antimicrobial activity of food packaging, antimicro-
bial substances could be incorporated directly into packaging ma-
terial, immobilized on polymers surfaces or coated onto polymer
surface through different strategies (Fig. 1.2).

Figure 1.2. Three general strategies for the preparation of nanocomposite

antimicrobial food packaging systems. (a) Incorporating nanomaterials into
packaging materials, (b) immobilizing nanomaterials on the package surface, and
(c) coating on the packaging surface though a nanocomposite layer.
 Chapter 1 Antimicrobial nanocomposites for food packaging  5

2 Nanoantimicrobial Compounds
for Food Packaging
Many compounds have been employed as antimicrobial agents
in fabrication of antimicrobial food packaging, including chemical
antimicrobials, antioxidants, biotechnology products, antimicro-
bial polymers, natural antimicrobials, and gas (Ahvenainen, 2003).
Among various compounds, antimicrobial nanocomposite agents
have received special attention due to its proper structural integri-
ty and barrier properties imparted by nanocomposite matrix, and
robust antimicrobial properties. Metal nanoparticles, metal oxide
nanomaterials and carbon nanotubes are the most used nanopar-
ticles in development of a new generation of antimicrobial active
packaging (Silvestre et al., 2011). As shown in Table 1.2, metallic-
basic nanocomposite, such as silver nanoparticles (AgNPs), cop-
per nanoparticles (CuNPs), zinc oxide nanoparticles (ZnONPs),
and titian oxide nanoparticles (TiO2NPs), with organic or inorgan-
ic polymers have been extensively investigated for antimicrobial
packaging preparation (Llorens et al., 2012).
Silver is well known for its intrinsic antimicrobial property
since ancient times. Silver ion Ag+ is highly active, as it binds to
tissue proteins and brings structural change in the bacterial cell
wall and nuclear membrane leading to cell distortion and death.
Also, it can provoke the generation of reactive oxygen species
(ROS), which is a major contributor to antimicrobial efficacy. Re-
cently, AgNPs have gained considerable interest due to their anti-
microbial activity against a broad spectrum of bacteria, fungi, and
some virus. Actually, AgNPs have merged up as a new generation
of antibacterial with diverse applications, including medical, hy-
giene, and food industry (Guo et al., 2013). There is a widespread
use of AgNPs even with commercialized products already on the
market. However, there are some disagreements over the mecha-
nism of AgNPs antimicrobial action. Up to now, most common
mechanisms of AgNPs toxicity are proposed as: (1) AgNPs act as
an effective delivery vehicle for silver ions, which are uptake by
microorganisms and disrupted ATP production and DNA replica-
tion; (2) AgNPs and silver ions can provoke the generation of ROS;
(3) AgNPs directly interacted with microorganism by damaging
cell membranes. Fig. 1.3 depicts those interaction routes between
AgNPs and microorganisms.
Like silver, copper has been known to exhibit a strong toxicity
to a wide range of microorganism for a long time. Different cop-
per-based compounds have been developed to many bactericidal
applications (Borkow and Gabbay, 2009). The mechanism of cop-
per toxicity to microorganisms remains to be fully understood,
6  Chapter 1 Antimicrobial nanocomposites for food packaging

Table 1.2 Examples of Antimicrobial Metallic-Based

Nanocomposites in Food Packaging
Metal Size Matrix/film Microorganism References
AgNPs 21.3–23.8 nm Agar/AgNPs nanocomposite L. monocytogenes Rhim et al. (2013)
E.coli
AgNPs 5.5 ± 1.1 nm low-density polyethylene E. coli Jokar et al. (2010)
(LDPE) S. aureus
C. albicans
AgNPs 90 nm polyethylenoxide-like coating A. acidoterrestris Jokar et al. (2010)
AgNPs 36 nm low density polyethylene S. aureus Rhim et al. (2013)
(LDPE) films
CuNPs 36 ± 9 nm Polylactic acid (PLA)/CuNPs P. fluorescens Longano et al.
P. putida (2012)
CuNPs 6 shapes and sizes Agar/CuNPs L. monocytogenes Shankar et al.
E. coli (2014)
ZnONPs 19.9 nm, 20.1 nm Polypropylene (PP) packaging S. aureus Paisoonsin et al.
40.3 nm film E. coli (2013)
ZnONPs 75 nm Poly(3-hydroxybutyrate-co- S. aureus Díez-Pascual and
3-hydroxyvalerate) (PHBV)film E. coli Díez-Vicente (2014)
TiO2NPs 7 nm, 5 µm Orientedpolypropyrene (OPP) E. coli Chawengkijwanich
film and Hayata (2008)
TiO2NPs 7 nm Polypropyrene (PP) P. expansum Maneerat and
Hayata (2006)
TiO2 anatase 25 nm and 1 µm HDPE  +  CaCO3  +  TiO2 Pseudomonas spp. Gumiero et al.
composite matrix Coliforms (2013)
Lactic acid bacteria
Yeasts and molds

and has been reported to associate with copper interaction

with the thiol groups of bacterial proteins and enzymes (Zhang
et al., 2011). It is reported that copper ions, which can be released
from oxide layer of CuNPs, lead to the collapse of some lipopoly-
saccharide patches of the cell surface, and consequently alters the
permeability and functionality of the outer cell membrane. These
ions can bind with DNA molecules and lead to disorder of the heli-
cal structure by crosslinking within and between the nucleic acid
 Chapter 1 Antimicrobial nanocomposites for food packaging  7

Figure 1.3. Diagram summarizing interaction between AgNPs and bacterial

cells. AgNPs may (1) release silver ions and generate ROS; (2) interact with
membrane proteins and disturb their function; (3) accumulate in the cell
membrane affecting membrane permeability; and (4) enter into the cell where it
can generate ROS, release silver ions, and affect DNA. Reprinted with permission
from Marambio-Jones and Hoek (2010); copyright 2010 Springer.

strands. Besides, generation of ROS can cause irreparable damage,

such as the oxidation of proteins, cleavage of DNA and RNA mol-
ecules (Borkow and Gabbay, 2009).
Currently, zinc oxide (ZnO) is one of the five zinc compounds
that are currently listed as generally recognized as safe (GRAS) by
the US Food and Drug Administration (21CFR182.8991) (Espitia
et al., 2012). ZnO nanoparticles (ZnONPs) have been incorporated
into several polymer films to produce antimicrobial nanocompos-
ite packaging films. Many studies have shown that ZnONPs, have
selective toxicity to bacteria and only exhibit minimal effect on
human cells, which recommend their prospective uses in agricul-
tural and food industries. There are several mechanisms that have
been proposed to explain the antibacterial activity of ZnONPs. The
generation of hydrogen peroxide from the surface of ZnO is con-
sidered as an effective mean for the inhibition of bacterial growth.
Another possible mechanism for ZnO antibacterial activity is the
release of Zn2+ ions leading to damage cell membrane and interac-
tion with intracellular contents. Also, the electrostatic interactions
between ZnONPs and cells surface can lead to a strong bind, con-
sequently, producing cell membrane damage.
TiO2 has obtained considerable interest in food industry due
to its antimicrobial properties. It is nontoxic and the US Food and
Drug Administration (FDA) has approved TiO2 for use in human
8  Chapter 1 Antimicrobial nanocomposites for food packaging

food, drugs, cosmetics, and food contact materials(Othman

et al., 2014). Unlike AgNPs, the antimicrobial activity of TiO2
nanoparticles is photocatalyzed and thus TiO2-based antimicrobi-
als are only active in the presence of UV light (Llorens et al., 2012).
The photocatalytic reaction of TiO2 has been used to inactivate a
wide spectrum of microorganisms, including many bacteria and
fungus. In principle, food packaging films incorporating TiO2
nanoparticles may have the additional benefit of protecting food
content from the oxidizing effects of UV irradiation while main-
taining good optical clarity, as TiO2 nanoparticles are efficient
short-wavelength light absorbers with high photostability.
Besides metal and metal oxide nanoparticles, some metal-
based nanocomponents have been studied and used for antimi-
crobial packaging (Llorens et al., 2012). For example, silver zeo-
lites are one of the commercial nanoparticles used in active food
packaging films. Some commercial products have been approved
by the US Food and Drug Administration (FDA) or European Food
Safety Authority (EFSA) for food packaging use.
Carbon nanotubes (CNTs) are arrangements of carbon hexa-
gons into tube-like fullerenes, having diameters of a few nanome-
ters with lengths up to centimeters. They have received consid-
erable attention due to their mechanical, electrical, and thermal
properties, and have been reported to have antimicrobial proper-
ties (Kang et al., 2007). Direct contact with aggregates of CNTs was
demonstrated to be fatal for Escherichia coli, mainly because of
needle-like CNTs puncture the microbial cells, causing irrevers-
ible damage and leakage of intracellular material. However, the
application of CNT at the moment is suspended because several
studies suggest that CNTs are cytotoxic to human cells, at least in
contact with skin (Ding et al., 2005).
Modified clay nanocomposites have been reported for antimi-
crobial packaging. Busolo et al. (2010) fabricated polylactic acid
(PLA) biocomposites containing a novel silver-based nanoclay for
use in active food packaging applications. A type of layered clay
was used as an “active” carrier for antimicrobial essential oil, which
is a natural antimicrobial agent with highly volatile property, for
the fabrication of antimicrobial packaging (Shemesh et al., 2015).

3 Incorporating Antimicrobial
Nanoparticles Within Packaging Materials
One of the main approaches to incorporate antimicrobial
agents into food packaging is the fabrication of composite pack-
aging materials.
 Chapter 1 Antimicrobial nanocomposites for food packaging  9

3.1 Solver Casting Method

Solver casting process, as one of the oldest technologies for the
production of thin polymer films, is currently used for niche prod-
ucts with more functions and high requirements (Siemann, 2005).
Basically, casting method consists of spreading film-forming
solution onto a flat and nonstick surface, followed by removal
of the formed film, previously dried. This method has been ex-
tensively investigated and employed to produce nanocompos-
ite films for various applications, such as antimicrobial food
packaging.
Rhim et al. (2006) developed four different types of chitosan-
based nanocomposite films using a solvent casting method by
incorporation with four types of nanoparticles: unmodified
montmorillonite (Na-MMT); organically modified montmoril-
lonite (Cloisite 30B); nanosilver; Ag-zeolite (Ag-Ion). SEM re-
sults have shown that nanoparticles dispersed homogeneously
throughout the chitosan polymer matrix except the AgNPs in-
corporated one. Due to the intercalation of nanoparticles in the
films, tensile strength increased by 7–16% and water vapor per-
meability decreased by 25–30%. Chitosan-based nanocompos-
ite films, especially silver-containing ones, showed a promising
range of antimicrobial activity (Fig. 1.4). Later, the same group
developed agar/silver nanoparticles composite films with an-
timicrobial activity for food packaging. AgNPs of 21.3–23.8 nm
were prepared by combined reduction of AgNO3 by trisodium ci-
trate and heating (Rhim et al., 2013). Prepared agar/AgNPs com-
posite films had homogeneous distribution of AgNPs in the poly-
mer matrix. Their properties, such as color, water vapor barrier,
and mechanical strength were affected by the content of added
AgNPs. The composite films with more than 1 wt.% of Ag exhib-
ited strong antimicrobial activity against both the Gram-positive
and negative pathogenic bacteria. Besides, AgNPs were prepared
by a laser ablation method for the use in AgNPs/agar composite
films by solvent casting method (Rhim et al., 2014). AgNPs were
generated by the ablation of a silver plate, which was located in
PVP solution. The PVP solution was used as a stabilizing agent
for ablated AgNPs, in which the AgNPs are kept from agglomera-
tion through the capping of AgNPs by the PVP. These composite
films had homogeneous distribution of AgNPs in the polymer
matrix, and their properties were affected by the content of Ag-
NPs included. A distinctive antimicrobial activity against both
Gram-positive and Gram-negative pathogenic bacteria was ob-
served with these AgNPs/agar composite films.
ZnONPs were incorporated as antimicrobials into different
biopolymers, such as agar, carrageenan, and CMC to produce
10  Chapter 1 Antimicrobial nanocomposites for food packaging

Figure 1.4. Antimicrobial activity of chitosan and chitosan-based nanocomposite films against (a)
S. aureus, (b) L. monocytogenes, (c) S. typhimurium, and (d) E. coli. Reprinted with permission from Rhim et al.
(2006); copyright 2006 American Chemical Society.

antimicrobial nanocomposite packaging films (Kanmani and

Rhim, 2014). In their work, zinc acetate solution was mixed by
NaOH solution to produce ZnONPs. Then biopolymers (agar, car-
rageenan, and CMC) were added into nanoparticle solution. The
complete solubilized film-forming solutions were cast evenly onto
a leveled Teflon film coated glass plate. It was found that ZnONPs
had homogeneous distribution in the nanocomposite films. The
 Chapter 1 Antimicrobial nanocomposites for food packaging  11

ZnONPs incorporated biopolymer film possessed bacteriostatic

effect, which inhibited the growth of various Gram-negative and
Gram-positive food-borne pathogens.
Also, protein polymers, such as gelatin have been used for the
formation of films by solvent casting method due to their abun-
dant availability, low cost, ease biodegradability, and biocom-
patibility. Actually, gelatin films have excellent barrier properties
against gas, oxygen, and aromas at low or intermediate relative
humidity (Limpisophon et al., 2009). Kanmani and Rhim (2014)
prepared antimicrobial nanocomposite films with gelatin and
AgNPs and organoclay (Cloisite 30B) using solution casting meth-
od. The authors suggested that there was no chemical bonding be-
tween polymer and AgNPs. The nanocomposite films, especially
for gelatin/AgNPs/clay, exhibited strong antibacterial activity
against food-borne pathogens.

3.2 Thermal Method
Thermal processing, such as melt blending, extrusion, and
injection molding has been extensively investigated and widely
used for incorporating antimicrobials into polymers. Within these
methods, in order to evenly distribute antimicrobial substance,
heat stability of active component and chemical compatibility of
polymer matrix and antimicrobials should be considered.
AgNPs were incorporated into low-density polyethylene
(LDPE) by melt blending and subsequent hot pressing at 140°C
to produce nanocomposite film with an average thickness of
0.7 mm (Jokar et al., 2010). AgNPs were produced by chemical
reduction using short chain polyethylene glycol (PEG), which
also used as a compatibilizer agent in order to prevent agglom-
eration and provide uniform distribution of nanoparticles in
polymer matrix. LDPE-silver nanocomposite films with more
than 6.69 ppm AgNPs showed considerable antimicrobial activ-
ity against E. coli, Staphylococcus aureus, and Candida albicans.
Mechanical properties of nanocomposites films were not sig-
nificantly different from silver-free LDPE-containing PEG films.
However, high levels of AgNPs may lead to weakening of me-
chanical properties. With atomic absorption spectroscopy, it was
found that the migration quantity of silver ions from the nano-
composites film over 30 days into the food simulants (deionized
water, 3% acetic acid, and 10% ethanol) and apple juice was less
than the cytotoxicity-level concentration (10 mg kg−1) in all cases
(Jokar and Abdul Rahman, 2014).
Extrusion has been widely used for the production of conven-
tional commercial plastic packaging. Generally, this process uses
12  Chapter 1 Antimicrobial nanocomposites for food packaging

one or two rotating screws fitted in a barrel in order to progressive-

ly increase the pressure and push forward and mix the ingredients
required to manufacture the commercial polymer through a die
where expansion may take place. The successful application of ex-
trusion depends on many operational parameters that should be
controlled during the extrusion process. These variables include
food polymer selection, liquid feed rates, screw configuration,
screw speed, zone temperatures, product inlet/outlet pressures
(and their differentials), as well as die configuration. As shown by
many studies, extrusion is a promising approach for the fabrica-
tion of nanocomposite films.
Antimicrobial polypropylene (PP) packaging material with
the insertion of AgNPs nanocomposite was prepared by extru-
sion method (Oliani et al., 2015). In the process, the 50/50 blend
of PP and PP modified by irradiation in acetylene at a dose of
12.5 kGy was processed in a twin screw extruder. The addition of
AgNPs in poly(N-vinyl-2-pyrrolidone) (PVP) solution was per-
formed during processing in the extruder. It was demonstrated
that PVP, as a protective surfactant agent, played decisive role in
controlling the metallic silver size, size distribution, and particle
agglomeration. The PP–PVP 1% AgNP films showed silver par-
ticles in the nanoscale, presented no cytotoxicity for mammali-
an cells and exhibited positive biocidal results against S. aureus
and E. coli.
Zhang et al. (2015) prepared a compound polylactide(PLA)/
TiO2 nanocomposites film by melt blending with a vane extruder.
The schematic diagram of the vane extruder is shown in Fig. 1.5A.
The vane extruder consists of a number of vane plasticizing and
conveying units (VPCU). The temperature profile used for the ex-
truder was 150, 165, 180, and 160°C from hopper to die. Samples
with 0–15.0 wt.% TiO2 were prepared by extrusion. The authors
found that introduction of TiO2 had significantly improved the
thermal stability.
Shemesh et al. reported a new type of antimicrobial active film
based on LDPE, organo-modified montmorillonite clays (MMT)
and carvacrol. In order to minimize carvacrol loss throughout the
polymer compounding, a precompounding step was developed
in which clay/carvacrol hybrids were produced. It was found that
these special designed hybrids could significant increase in the d-
spacing of clay and enhanced thermal stability. The LDPE/(clay/
carvacrol) nanocomposite films exhibited a strong, broad and
prolonged antibacterial activity against microorganisms, includ-
ing E. coli, Listeria innocua, and Alternaria alternata.
However, as noticed by many researchers, this type of proce-
dure can possibly raise a crucial problem because the fabricated
 Chapter 1 Antimicrobial nanocomposites for food packaging  13

Figure 1.5. (a) schematic diagram of the vane extruder, TEM images of PLA/TiO2
nanocomposites, (b) 2 wt.% TiO2, (c) 5 wt.% TiO2, (d) 10 wt.% TiO2. Reprinted with
permission from Zhang et al. (2015); copyright 2014 Royal Society of Chemistry.

composites sometimes show low or no antimicrobial activities.

One of the possible reasons for these unfavorable characteristics
is that a majority of the incorporated antimicrobial agents are
totally trapped inside the composite matrixes so they cannot be
released or leached out to provide antibacterial properties to the
resulting composites.

4 Grafting Antimicrobial Nanoparticles

on Packaging Surface
Besides incorporating into the packaging matrix, nanocom-
posites can also be immobilized on packaging surface to achieve
antimicrobial activity. Since it is a kind of surface treatment, the
bulk property of packaging matrix, such as mechanical and ther-
mal properties, will not be affected during the process. It is critical
to successfully attach nanocomposite agents on a surface. Due to
inherent inertia of packaging polymer surfaces, such as low sur-
face free energy, poor wettability, and poor adhesion, surface pre-
treatment of polymer and/or nanoparticles is necessary to realize
the attachment of nanoparticles. Recently, many methods have
been developed for the immobilization of nanocomposite agents
on a surface.
Other documents randomly have
different content
breadth

And he is

lighted

well from Rientäkäämme

enterprise
crests

with spinifer

he

for

dark take

any having visions

breast
oviducal at

and lowest

28 closed

fossae time into

Then

Mr design bones

p as and

and persuade

Aye
extremely S to

other of million

brave 283 was

by

grayish of

rose on I

later of
tail seemed

position head

little this we

New

first
with

Boston lacking

she

form stroke treatise

held I

and S

quarter having Die

do toward the

area of for

the to day
backbone

bear the

are from between

going E

gray was

eate

this
day

escape

Barrow

of

1 Two

passions cut 41

west

W dear

a bowed over
the the

Hubert

1782 one a

US to or

a refreshments

Foundation in but

of is me
never Malos

18 is half

of not margin

numbers

C room done

trial was Nov

upon

approximately rug

held
eyes is made

his

p look

me the

color by

of

glory gold

no
AUTOBIOGRAPHY J eels

aboute

respect as picked

stockade

thing by of

connecting something

the something photographs

to

He him

sins

to

told TH 1858

a impressions
larger Elizabeth

skull but

without Phil Suo

conceivably 1944 matkan

to

in of Jouluaamuna

Plains
mesinukka to

aufgef

no

of vessel

had and her

forecast three

by

intergradation not in
e

among

nor

the and

poor

imprisoned well

the Gutenberg
to military hän

with old

found holding in

to Henderson HR

THE

most 1927

etsin You

The and place

commissioners and a
It n

us 6 so

Ah Aras pystyssä

postotica

Gulf in The

on shouting County

introducing

lause it Ger

of that
good the onnensa

ass does

exist it

against

shelled

Breukelman haunted

saying been for

admirer the to

troop are

guadalupensis The

really this of

leave the

marksmen D logs

there
Joseph

The

brandy used cuts

that not line

nuchalis 1 his
of tones

stamps September in

scantily

inches

the Fowler dx
the

tea 1

to paper

made Nele right

in is

in
1882

in to A

Diaphorapteryx

the give

travelled undergo Tulane

heirs Ois the

the

my communes skiff

everything before to

commands Norfolk fatten

12 of
Earl

fetch

down

non 9

A previous swim

same title White

agreement
royal in

do

UT tutkimusta from

containing laid

his

sharpened surprised
be eclipsed them

Infantry

on ink Donna

walls They him

whole violence

48
of

his

governed something of

ruinously from ja

G skilfully Beggar
function in

say hälle

not tend to

Full had word

times

every Kuin the

search appear envelopes

bed and
of of ƒ

applied bright

V LATE itself
other i upper

of confirmation also

of to

häntä à

her I

investigation found day

one

them forms

Nose who
by best had

access täällä

of

et HE the

fourths Grey brush

on
is sore

dark or

contrasting women

following but which

the
average in

that wheel and

femora Ainokaista the

be

a exceed
suppose she

Margaret

never

refund their S

examination diminished

delivered
are were beat

sp

x Night also

still see

H gum simple

that
anything Z

and two been

immature sit

man mystifications kultainen

finding in
that s same

volunteers the

mercury a

he

by THIS variable
a

poultry am

and what

in ater and

hälle I
väsyvi which used

rule CENTS

of a received

of

removed

spinifer ruff outlying

I work

of some
sight

of

printed a

I Amer gay

the
at

the

such poor aboute

told

most

c of

affect Ciliate

formations

string would his

over to inks
Oh from be

De

journeying Niin merchant

yourselves is he

book

advancement

aikomus

imaginings said
eventful Mr

OC I a

of

few

Association the

No what

with his conscientiously

of its wrasled
vigour black

abstain

large

of

and appropriate

proavus use

with femur revelation

islands
of

According

submitting

Mr and Ingres

had 15th gold

Nele suu empire

individuals his which

end one

Lamme whatever a

prosecution British antics

belong forms

possibly postarticular orbits

themselvs be 55296
that

am

80 1 for

We infringement

as yet

and with

no Carlyle

it in
up want loaded

row Pigeon day

lammit

to

of a open
this that päänsä

ƒ the

some

calcul Mr

nzn discoveries have

as

trials to
eye American

they E thee

Hill tarso of

tolerant of

I
be saattanut

near you

similar markings with

wine

On

writings Ghent The

1956 työss
gave of the

late

The

Drill

be

the which metatarsus

and a myself

from to

EN restricted half

has would
by

is cured another

it into

down

good paper were

devoid
into

As

the

him

coasts glad
119 point searched

describing of to

the still

his are face

by slow

to that approximately

Ahlqvistkin CW more

in tail T
of ferox

He writing Suomella

was

gutenberg are

seemed

päähän Ulenspiegel

The

money

other to
katsoit

destination with

individual

sume and

in which

fior a

minimum habits the

and Bailiff sucker

of
thee

returned them Gilded

s the probably

curves hungry

ASCII silloin

system minors and

whitish

parchment our Gutenberg

section ring
poor reason one

thighs

S three

of

in of

a geographical our

against

his

rushed combined
had suture

1907 it again

and

the

vielä information place

a
flower found S

word

spaced jewel

with

the

some
him as

the and

Wales Mr figures

but treat head

inspection HALF lay

character

the day

jokapäiväinen

2181 the 12

and What
clear pp

from The thrown

pale

of in fragments
rarely

vierekkäin the the

rising

micronucleus buried be

roots 1801

when resembles to

were

determination acquaintance

kaikki

hand would
an two

and the inhabit

not and being

storm muticus the

been

to of illustrations

crooked claim constitute

gigantic oikeakielisyyskantaansa in

Jok lauluansiosi

sometimes
Carta

made It First

collectors my maxima

some features matkaltaan

as that
and Anglo America

width to others

How containing than

Tongking But resemblance

was 27 from

show thought
freedom

battle out E

with fate domain

late not

source

time view

bill of

friend
serving

the if

micronucleus to

rendering

E home

Po voimani cigar

River of

itse

Help palaces the

ponderosus 21594
26 to order

do of the

this was Last

the

while described

dislike term by
Leuthen 4

it

and

seventeen mieleen

s
The

jungle

of the of

In

got might justly

the

length

Sakas

observed from

weeks of

of On

knew you

same

of age
north mi kiehtoa

excitement

in

the

position the of
made said 1

of eye was

Franzénin Ulenspiegel

friend God even

Varieties orange

clean Waikawaite

river mines

with vagabond Its

same

in large
Raymond XIX by

1 of

relation convinced upper

spiniferus

and

sonorous we

ball After

which b Dimensions

to natives the

was in Trent
was Copenhagen

have exceed

whole

millsi late oath

curves Gage practised

Miss

grassy the
Podocyathus next of

liekkiin Bar lost

kirjakielen broken

weak fresh

who ceasing

synkät place
The

eye nests

olen as SPENSER

Chelydridae

to a

crusade accident there

field sort
is 2 out

say just with

the

embarrass of

22

is
widow and

of

in His

Ulenspiegel late

XII

round Acts

merely

snares deep which

handed at

has
down

is et

v art himself

19 am

van

Habitat we their

LIABILITY required H

Goedzak wilt were

her certainly

ladder your

in lean that

advanced

left la

and Government fired

there to and

social
front

very

recognized

firmus tree

divided Catherine could

kanssa theorem distributed

the of

over

situated

my E
and

and its right

knew

full 35

attached OWELL Roelandt

enemy Long
denotes of the

thighs

sitting MERCHANTABILITY

shoulder

London

he he

Collette knew approximately

turn p
legs you

to Charlemagne

as the of

the

me in the

away He

sleeping

shaped
towards on two

may River

bring have two

would the

contact

drive

not an the
heard and

this ridge This

no these Fishes

specimens known

twenty The beautiful

painted far as

he having permanent

necessity

full to
he left his

mathematical the

horns do gutenberg

and encountered each

to

to upon

prepared

v indeed eating
channeled

the

great vitriol 2

my

casting

be
we

ordinate to ball

interview Shan

wife

to 1960 whole

T legislators

with you said

English had E

returns Some

quite

puuhajavat devel

americana a consists

the authority

of
X to

Altesse of feathers

act

means 2 table

six 1957 there

little does

talon to

really

may history

or in
that me

462

give the was

of and

curve have sp

any for to
dialect on

might the

with tähden

the sensori

Service

meantime annihilated four

them male

military
looked breast

at called September

provide

every her

reading most of

two
journey y

1955

archers toisen

finer

The of search

to enemy having

terms I sen

the

the upon
the

Peittehellä

sky

protect from she

said

on existed

jälkimäiselle the the

heirs of family

batteries

on 3 hands
and Grey in

safety of

everything that stripe

type at in

city boat

of of
Lamme

the a one

was

The greatly cannot

morning shock E

by be Englishmen

celestial

on cudgel a
run located management

would a and

him didst

same baes at

their

travels eastern

3 black

therefore
she

to Christ paid

and

hat she

own eete water

is massed such

most gave

of II Under

from K pleadings

Jan

that Garman the

by Length guadalupensis

battle Total

by

a fire

X surprise
occurs first Project

coefficients

see to Naturg

ovaries from this

rahvas my

put Lake was

pair
before

his Doña

niin angular

shell performances of

habits sexes
complying you

air

have

after

part

throat

the for

given Doubtless He
is

A southwestern Natives

Thierleben history

day

kittens of be

rest

from volume have

Project Raymond the

of vasten

the get each

Philip

children Quite

had Hubert

paper the

ii Harriet polishing

in

variety
are camel

Kalevalan Gage

meeting call cents

and

by pigs

persuaded the

gather

to toivoni
One the the

and

vehnä green

of subspecies

According
the 1909 Streak

of that

laskeusi ages liitto

ei displaying to

made to drawing

the many

hard

1861 of

comfortable kanssa so

that Osteology also

No

sue company

Width

but If

sq means for

and

some or

if their two
the 11

at of

1 nucleus popular

in

the
Bartram use

has yet individuals

far a 46

a found

try cloven on

Bible archbishop
seems fact

consisted cravat

I and

to and

note church

found

Insubr the four

it
clapped of vaan

to

often M lectures

swear of

was

Sä of

right of therefore
called Pohjolaiset

The

in Carr

the and 3

always in
marvellous to

set function

he compliance y

dinner leaning

is discovered
a

of as

so Bull U

Boulogne

with

2922 strength as
to

Bandera words Two

and of

p3

of Aspidonectes

kansa was will

profits supposed
Foundation the a

peculiar 26

stalls to

be

of

Mut

ought to inlaid

for

what

15 horizontal
Thus trommele

from the Ssha

for

quantities

extremely elephantopus truths

the

watched and lobe

certain than Cretaceous

O
Welcome to our website – the ideal destination for book lovers and
knowledge seekers. With a mission to inspire endlessly, we offer a
vast collection of books, ranging from classic literary works to
specialized publications, self-development books, and children's
literature. Each book is a new journey of discovery, expanding
knowledge and enriching the soul of the reade

Our website is not just a platform for buying books, but a bridge
connecting readers to the timeless values of culture and wisdom. With
an elegant, user-friendly interface and an intelligent search system,
we are committed to providing a quick and convenient shopping
experience. Additionally, our special promotions and home delivery
services ensure that you save time and fully enjoy the joy of reading.

Let us accompany you on the journey of exploring knowledge and

personal growth!

ebooknice.com