Nanosensing and Bioanalytical Technologies in Food Quality Control

This book explores the use of nanomaterials and nanodevices in the food industry, including advanced bioanalytical techniques for detecting food adulterations and allergens. It also highlights the utilization of nanobiosensors for food safety and quality analysis, as well as recent advances in nanodevices such as nano-systems, nano-emulsions, nanopesticides, nanocapsules, and nanomaterial-based sensors for drug analysis.

Format: Hardback
Length: 438 pages
Publication date: 29 March 2022
Publisher: Springer Verlag, Singapore

This comprehensive book delves into the fascinating world of nanomaterials and nanodevices, exploring their applications in the food industry. It not only provides a review of the latest advancements in bioanalytical techniques, such as Enzyme-Linked Immunosorbent Assay (ELISA), immunoanalytical techniques, and monoclonal antibody-based immunological techniques for detecting food adulterations and allergens, but also delves into the advanced fabrication of biosensors through nano-engineered methods. The book highlights the utilization of nanobiosensors for food safety and quality analysis, including the detection of toxins, food-borne pathogens, allergens, and the evaluation of toxicity. Furthermore, it summarizes the recent developments in nanodevices, such as nano-systems, nano-emulsions, nanopesticides, nanocapsules, and their applications in the food industry. Additionally, the book covers nanomaterial-based sensors for drug analysis in diverse matrices, making it an invaluable resource for professionals, researchers, academics, and students in the fields of food science and technology.

Introduction:
The food industry has witnessed a remarkable transformation in recent years, driven by advancements in technology and scientific research. Nanomaterials and nanodevices have emerged as powerful tools in this industry, offering innovative solutions for improving food safety, quality, and sustainability. In this book, we will explore the diverse applications of nanomaterials and nanodevices in the food industry, focusing on their potential to address pressing challenges and enhance food production processes.

Nanomaterials in Food Industry:
Nanomaterials are defined as materials with dimensions ranging from 1 to 100 nanometers (nm). They possess unique properties that make them highly valuable in various food applications. For instance, nanomaterials can be used to enhance the sensory properties of food, improve its texture, and increase its shelf life. They can also be used to modify the nutritional content of food, such as by incorporating vitamins and minerals into food products. Nanomaterials can also be used to improve food packaging, making it more durable, resistant to moisture, and less prone to contamination.

Nanodevices in Food Industry:
Nanodevices, on the other hand, are small devices that incorporate nanomaterials and can be used for various food applications. For example, nanodevices can be used for food sensing, which involves the detection of food-borne pathogens, allergens, and other contaminants. Nanodevices can also be used for food processing, such as for sorting and grading food products. Nanodevices can also be used for food packaging, such as for creating edible packaging materials or for modifying the properties of food packaging materials to improve their safety and sustainability.

Advanced Bioanalytical Techniques:
Advanced bioanalytical techniques, such as ELISA, immunoanalytical techniques, and monoclonal antibody-based immunological techniques, have become essential tools in the food industry for detecting food adulterations and allergens. These techniques allow for the sensitive and specific detection of food contaminants, which can help prevent foodborne illnesses and ensure the safety of food products.

Electrode Modification and Nano-Engineered Fabrication of Biosensors:
Electrode modification and nano-engineered fabrication of biosensors are crucial techniques for enhancing the functionalities of biosensors for utilization in the food industry. These techniques involve the modification of electrodes to improve their sensitivity, selectivity, and durability, as well as the fabrication of biosensors through nano-engineered methods to improve their performance and stability.

Nanobiosensors for Food Safety and Quality Analysis:
Nanobiosensors have become increasingly important for food safety and quality analysis in the food industry. These sensors can be used for the detection of toxins, food-borne pathogens, allergens, and other contaminants in food products. Nanobiosensors can also be used for the evaluation of food quality, such as for the detection of spoilage or the detection of foodborne pathogens.

Nanodevices for Food Industry:
Nanodevices have a wide range of applications in the food industry, including nano-systems, nano-emulsions, nanopesticides, nanocapsules, and others. These devices can be used for food processing, packaging, and storage, as well as for food delivery and consumption. For example, nano-emulsions can be used for the encapsulation of flavors and fragrances in food products, while nanopesticides can be used for the control of pests and diseases in food crops.

Nanomaterial-Based Sensors for Drug Analysis:
Nanomaterials can also be used for drug analysis in diverse matrices, such as blood, urine, and tissue samples. Nanomaterial-based sensors can be used for the sensitive and specific detection of drugs and other contaminants in these matrices, which can help improve drug safety and reduce the risk of drug-related illnesses.

Conclusion:
In conclusion, this comprehensive book provides a detailed overview of the applications of nanomaterials and nanodevices in the food industry. It highlights the potential of these technologies to improve food safety, quality, and sustainability, as well as their applications in advanced bioanalytical techniques, electrode modification, nano-engineered fabrication of biosensors, nanobiosensors for food safety and quality analysis, nanodevices for food industry, and nanomaterial-based sensors for drug analysis. The book serves as an invaluable resource for professionals, researchers, academics, and students in the fields of food science and technology.

Weight: 834g
Dimension: 235 x 155 (mm)
ISBN-13: 9789811670282
Edition number: 1st ed. 2022