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Book Details
Abstract
Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri-food and related sectors. Following on from the success of the first edition, this new edition has been revised and updated to bring the reader fully up to date on the emerging technological, societal, and policy and regulatory aspects in relation to nanotechnologies in food. This book contains new chapters discussing some of the aspects that have attracted a lot of debate and research in recent years, such as how the regulatory definition of ‘nanomaterial’ is shaping up in Europe and whether it will result in a number of exciting food additives being regarded as nanomaterials, how the new analytical challenges posed by manufactured nanoparticles in food are being addressed and whether the emerging field of nano delivery systems for food ingredients and supplements, made of food materials or other soft/degradable polymers, can raise any consumer safety concerns. The edition concludes by discussing the future trends of the technological developments in the area of nanotechnologies and potential future ‘fusion’ with other fields, such as biotechnology and synthetic biology. This book provides a source of much needed and up-to-date information on the products and applications of nanotechnology for the food sector - for scientists, regulators, and consumers alike. It also gives an independent, balanced, and impartial view of the potential benefits as well as risks that nanotechnology applications may bring to the food sector. Whilst providing an overview of the state-of-the-art and foreseeable applications to highlight opportunities for innovation, the book also discusses areas of uncertainty in relation to public perception of the new technological developments, and potential implications for consumer safety and current regulatory controls. The book also discusses the likely public perceptions of nanotechnologies in the light of past technological developments in the food sector, and how the new technology will possibly be regulated under the existing regulatory frameworks.
Table of Contents
| Section Title | Page | Action | Price |
|---|---|---|---|
| Cover | Cover | ||
| Nanotechnologies in Food: 2nd Edition | i | ||
| Preface to First Edition | vii | ||
| Preface to the Second Edition | ix | ||
| Contents | xi | ||
| Chapter 1 - Nanotechnologies in Food: What, Why and How | 1 | ||
| 1.1 Background | 1 | ||
| 1.2 Technological Advances in the Food Sector | 5 | ||
| 1.3 Public Consent for Technological Innovation | 6 | ||
| 1.4 Potential Benefits and Market Drivers for Nanotechnology | 7 | ||
| 1.5 Nanotechnology Applications in the Food Sector | 9 | ||
| 1.5.1 Nanostructured and Nanoformulated Food Products | 9 | ||
| 1.5.2 Engineered Nanomaterials in Food | 10 | ||
| 1.5.3 Engineered Nanomaterials in Food Packaging | 10 | ||
| 1.5.4 Other Applications | 11 | ||
| 1.6 Potential Safety Concerns | 12 | ||
| 1.7 Potential Health Risks | 14 | ||
| 1.8 Regulation of Risks | 16 | ||
| 1.9 Conclusions | 16 | ||
| References | 17 | ||
| Chapter 2 - The Devil is in the Definition | 20 | ||
| 2.1 Why Define Nanomaterials | 20 | ||
| 2.2 Challenges in Finding a Definition for Regulatory Purposes | 24 | ||
| 2.2.1 Identifying Nanomaterials in a Hazard-Neutral or Hazard-Related Context | 24 | ||
| 2.2.2 Nanomaterials in a Hazard-Neutral Context | 25 | ||
| 2.2.2.1 European Commission’s Recommendation for a Definition of Nanomaterials | 25 | ||
| 2.2.2.2 ISO Definition of a Nanomaterial | 25 | ||
| 2.2.3 Nanomaterials in a Hazard-Related Context | 26 | ||
| 2.2.3.1 Regulatory Definitions of Nanomaterials | 26 | ||
| 2.2.3.2 Guidance on Criteria and Rules to Identify Nanomaterials | 29 | ||
| 2.3 Implementation of Nanomaterial Definitions | 31 | ||
| 2.3.1 Quantitative, Semi-Quantitative and Qualitative Criteria | 31 | ||
| 2.3.2 Quantitative Defining Criteria | 32 | ||
| 2.3.3 Less Quantitative or Novel Criteria | 33 | ||
| 2.4 Conclusions | 34 | ||
| References | 35 | ||
| Chapter 3 - Acceptance of Agri-Food Nanotechnology: Insights from the Evolution of Food Technology, Novel Foods and the Psychology of Novel Food Acceptance and Evidence from Present Research | 39 | ||
| 3.1 Introduction | 39 | ||
| 3.2 History of Risk Perception by Consumers | 41 | ||
| 3.3 Consumer Acceptance of (Bio) Nanotechnology in the Agri-Food Sector | 42 | ||
| 3.4 Psychology of Food Choice: Implications for Emerging Food Technologies | 43 | ||
| 3.5 Persuasion and Attitude Change: Influencing Technology Acceptance | 44 | ||
| 3.6 Trust as an Information Processing Heuristic | 46 | ||
| 3.7 Emotions, Risk and Attitude Change | 47 | ||
| 3.8 Balanced Information | 48 | ||
| 3.9 Attitudinal Strength and Ambivalence | 49 | ||
| 3.10 Current Evidence on Acceptance of Agri-Food Nanotechnology | 50 | ||
| 3.11 Conclusions | 54 | ||
| References | 54 | ||
| Chapter 4 - Public Perceptions of Nanotechnologies: Lessons from Genetically Modified Foods | 60 | ||
| 4.1 Background | 60 | ||
| 4.2 Quantitative Public Opinion Surveys | 67 | ||
| 4.3 Qualitative Public Opinion Research | 70 | ||
| 4.4 Equivocal and Adverse Stances to Nano(bio)technology | 71 | ||
| 4.5 Public Consultation, Dialogue, Involvement and Engagement | 74 | ||
| 4.6 Regulatory Issues | 75 | ||
| 4.7 Possible Way Forward | 75 | ||
| References | 77 | ||
| Chapter 5 - Natural and Processed Food Nanostructures | 81 | ||
| 5.1 Introduction | 81 | ||
| 5.2 Natural Nanostructures | 82 | ||
| 5.2.1 Starch | 83 | ||
| 5.2.2 Cellulose | 86 | ||
| 5.2.3 Muscle | 92 | ||
| 5.3 Conclusions | 92 | ||
| References | 94 | ||
| Chapter 6 - Supplement Delivery at the Nanoscale | 97 | ||
| 6.1 Introduction | 97 | ||
| 6.2 Types of Nanodelivery System in Foods | 98 | ||
| 6.2.1 Nanoliposomes | 99 | ||
| 6.2.2 Colloidosomes | 100 | ||
| 6.2.3 Nanoemulsions | 100 | ||
| 6.2.4 Solid Lipid Nanoparticles | 100 | ||
| 6.2.5 Nanofibers | 101 | ||
| 6.2.6 Biopolymeric Nanoparticles | 101 | ||
| 6.3 Materials Commonly Used for Nanoparticle Synthesis | 101 | ||
| 6.3.1 Protein-Based Nanodelivery Systems | 101 | ||
| 6.3.1.1 Casein | 104 | ||
| 6.3.1.2 Whey Proteins | 104 | ||
| 6.3.1.3 β-Lactoglobulin | 104 | ||
| 6.3.1.4 Zein | 105 | ||
| 6.3.2 Carbohydrate-Based Nanodelivery Systems | 105 | ||
| 6.3.2.1 Starch | 105 | ||
| 6.3.2.2 Cellulose | 106 | ||
| 6.3.2.3 Pectin | 106 | ||
| 6.3.2.4 Alginate | 106 | ||
| 6.3.2.5 Chitosan | 107 | ||
| 6.3.3 Lipid-Based Nanodelivery Systems | 107 | ||
| 6.3.3.1 Lipids | 107 | ||
| 6.3.3.2 Fats | 108 | ||
| 6.3.3.3 Oils | 108 | ||
| 6.4 Nanoparticle–Food Matrix Interactions | 108 | ||
| 6.4.1 Sensorial Properties of Foods | 109 | ||
| 6.4.2 Stability, Functionality, and Bioavailability of the Entrapped Bioactive Component | 109 | ||
| 6.5 Release Mechanisms | 110 | ||
| 6.5.1 Dissolution and Desorption | 110 | ||
| 6.5.2 Diffusion Through the Wall of Nanocapsules and the Nanoparticle Matrix | 111 | ||
| 6.5.3 Degradation of the Nanoparticle Matrix | 111 | ||
| 6.5.4 Combination of Degradation and Diffusion | 111 | ||
| 6.6 Impact of Gastrointestinal Conditions on Nanodelivery Systems | 111 | ||
| 6.7 Fate of Nanoparticles in the Body | 112 | ||
| 6.8 Applications, Safety, and Future Trends of Nanoparticles in Foods | 113 | ||
| 6.9 Conclusions | 114 | ||
| References | 115 | ||
| Chapter 7 - Nanotechnology in Food Packaging | 118 | ||
| 7.1 Introduction | 118 | ||
| 7.2 Improvement of Mechanical Properties Through Nanocomposites | 120 | ||
| 7.3 Improvement of Barrier Properties | 121 | ||
| 7.4 Improvement of Performance of Bio-Based Polymers | 122 | ||
| 7.5 Active Packaging Materials | 123 | ||
| 7.5.1 Oxygen Scavengers | 123 | ||
| 7.5.2 Antimicrobial Food Packaging | 124 | ||
| 7.6 Intelligent Packaging Materials | 127 | ||
| 7.7 Regulation of Nanomaterials in Food Packaging | 128 | ||
| 7.8 Potential Migration of Nanomaterials from Food Packaging Materials | 128 | ||
| 7.9 Analytical Techniques and Challenges in Migration Evaluation | 130 | ||
| 7.10 Summary | 131 | ||
| References | 131 | ||
| Chapter 8 - Nanomaterials in Food Products: A New Analytical Challenge | 143 | ||
| 8.1 Introduction | 143 | ||
| 8.2 Challenges Associated with NM Analysis in Foods and Biological Matrices | 145 | ||
| 8.3 Sample Pre-Treatment Methods | 146 | ||
| 8.3.1 General Issues Related to Sample Collection and Storage | 147 | ||
| 8.3.2 Digestion of Food and Biological Matrices | 148 | ||
| 8.3.3 Extraction of NMs from Food and Biological Matrices | 149 | ||
| 8.3.3.1 Liquid–Liquid Phase Extraction | 149 | ||
| 8.3.3.2 Cloud Point Extraction | 150 | ||
| 8.3.3.3 Solid Phase Extraction | 150 | ||
| 8.3.4 Centrifugation and Filtration Techniques | 151 | ||
| 8.3.5 Chromatographic and Other NM Separation Methods | 152 | ||
| 8.3.5.1 Field Flow Fractionation | 152 | ||
| 8.3.5.2 Size-Exclusion Chromatography | 154 | ||
| 8.3.5.3 Hydrodynamic Chromatography (HDC) | 155 | ||
| 8.3.5.4 Centrifugal Liquid Sedimentation | 156 | ||
| 8.3.5.5 Capillary Electrophoresis | 156 | ||
| 8.4 Characterization of NMs in Food and Biological Matrices | 157 | ||
| 8.4.1 Imaging Analysis of NMs | 157 | ||
| 8.4.2 Light Scattering Techniques | 159 | ||
| 8.4.3 Analysis of NM Surface Chemistry | 161 | ||
| 8.5 NM Detection and Quantification Methods | 162 | ||
| 8.5.1 Mass Concentration Analysis | 162 | ||
| 8.5.1.1 Atomic Absorption Spectrometry | 162 | ||
| 8.5.1.2 Inductively Coupled Plasma Techniques | 163 | ||
| 8.5.1.3 Discrimination of Engineered NMs from Dissolved Components | 164 | ||
| 8.5.2 Mass Spectrometric Methods for Detection of Organic NMs | 167 | ||
| 8.5.3 Other NM Detection and Quantification Methods | 168 | ||
| 8.5.3.1 Particle-Induced X-Ray Emission | 168 | ||
| 8.5.3.2 Enzyme-Linked Immunosorbent Assay | 169 | ||
| 8.5.3.3 Surface Plasmon Resonance | 169 | ||
| 8.6 Conclusions and Outlook | 170 | ||
| Disclaimer | 171 | ||
| References | 171 | ||
| Chapter 9 - Potential Benefits and Market Drivers for Nanotechnology in the Food Sector | 178 | ||
| 9.1 Introduction | 178 | ||
| 9.2 Market Channels | 179 | ||
| 9.2.1 Do Definitions of Nanotechnology Affect Market Drivers for New Product Development | 179 | ||
| 9.2.2 Dominance of Risk Management Context for Emerging Technology Markets in the Food Sector | 181 | ||
| 9.2.3 The Moving Goal Posts of Emerging Technology Acceptance | 182 | ||
| 9.2.4 Independent Effects of Risk Perception | 184 | ||
| 9.2.5 Fractionation of Knowledge and Trust by Rapid Cycles of Innovation and Information Dissemination | 185 | ||
| 9.2.6 Regulation of Novel Entities | 185 | ||
| 9.3 Market Drivers | 186 | ||
| 9.3.1 Added Value Within Existing Markets | 186 | ||
| 9.3.2 Creating “Only Nanotechnology” Products | 188 | ||
| 9.3.3 Disrupting Markets | 189 | ||
| 9.3.4 Convergence with Other Emerging Technology Applications | 190 | ||
| 9.4 Clarifying Pathways to Markets | 191 | ||
| 9.4.1 Applying Advances to Stressed Regions to Facilitate Emerging Technology Development | 193 | ||
| References | 194 | ||
| Chapter 10 - Engineered Nanoparticles and Food: Exposure, Toxicokinetics, Hazards and Risks | 200 | ||
| 10.1 Introduction | 200 | ||
| 10.2 Characterization of ENPs in Foodstuffs | 201 | ||
| 10.2.1 Examples of ENPs in Food | 201 | ||
| 10.2.2 The Need to Characterize ENPs in Foods | 202 | ||
| 10.2.3 Methods of Characterizing ENPs in Foods | 202 | ||
| 10.3 Behaviour of ENPs in the GI Tract | 203 | ||
| 10.3.1 Presence of ENPs in the GI Tract | 203 | ||
| 10.3.2 Behaviour of ENPs in the GI Tract | 204 | ||
| 10.4 Toxicokinetics: Absorption, Distribution, Metabolism and Excretion | 205 | ||
| 10.4.1 Overview and Importance of Absorption, Distribution, Metabolism and Excretion in Risk Assessment | 205 | ||
| 10.4.2 Absorption | 206 | ||
| 10.4.3 Distribution, Metabolism and Excretion | 207 | ||
| 10.4.4 Examples of the ADME | 208 | ||
| 10.5 Specific Considerations in Toxicokinetics | 209 | ||
| 10.6 Potential Hazards | 211 | ||
| 10.6.1 Nanotoxicology Overview and Methods | 211 | ||
| 10.6.2 GI Toxicology Studies in Humans | 212 | ||
| 10.6.3 Mammalian In vivo General Systemic Toxicology of ENPs | 213 | ||
| 10.6.3.1 Nanosized SiO2 | 214 | ||
| 10.6.3.2 Nano-TiO2 | 214 | ||
| 10.6.3.3 Nano-Ag | 215 | ||
| 10.6.3.4 Other Nanoparticles | 215 | ||
| 10.6.4 Organ/Endpoint-Specific Toxicology | 216 | ||
| 10.7 In vitro Mechanistic Toxicology | 218 | ||
| 10.8 Risk Assessment Considerations for ENPs in Food | 219 | ||
| 10.9 Discussion | 220 | ||
| References | 222 | ||
| Chapter 11 - Infinitesimal Ingredients: An Analysis of the Regulatory Dimensions of Nanotechnologies in Foods and Food Contact Materials | 228 | ||
| 11.1 Introduction | 228 | ||
| 11.2 Why Nanotechnologies in Food | 230 | ||
| 11.3 What’s New to Regulate | 230 | ||
| 11.4 Regulatory Developments in Nanotechnologies | 232 | ||
| 11.4.1 European Union | 233 | ||
| 11.4.2 The USA | 238 | ||
| 11.4.3 Australia and New Zealand | 242 | ||
| 11.5 Conclusions | 245 | ||
| Acknowledgements | 246 | ||
| References | 246 | ||
| Chapter 12 - Nanotechnologies in Food: The Knowns, Unknowns, and Unknown Unknowns | 252 | ||
| 12.1 Nanotechnology Derived Foods: Knowns and Unknowns | 252 | ||
| 12.2 Not a Nano Matter of Definition | 254 | ||
| 12.3 New for Old | 256 | ||
| 12.4 A Nano Vision for the Future of Food | 258 | ||
| 12.4.1 A Beneficial Technology | 259 | ||
| 12.4.2 A Risky Technology | 262 | ||
| 12.4.2.1 Potential Health Hazards | 262 | ||
| 12.4.2.2 Potential Exposure | 264 | ||
| 12.4.3 Likely Beneficiaries and Vulnerable Groups | 265 | ||
| 12.4.4 Consumer Attitudes | 265 | ||
| 12.4.5 Unknown Unknowns | 267 | ||
| 12.4.6 Regulation: Soft or Hard | 268 | ||
| 12.5 A Way Forward | 269 | ||
| References | 270 | ||
| Subject Index | 274 |