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Advances in Processing
Technologies for Bio-based
Nanosystems in Food
Contemporary Food Engineering
Series Editor
Professor Da-Wen Sun, Director
Emerging Technologies for Food Quality and Food Safety Evaluation, edited by
Yong-Jin Cho, Sukwon Kang
Operations in Food Refrigeration, edited by Rodolfo H. Mascheroni
Advances in Food Extrusion Technology, edited by Medeni Maskan and Aylin Altan
Modified Atmosphere and Active Packaging Technologies, edited by Ioannis Arvanitoyannis
Juice Processing: Quality, Safety and Value-Added Opportunities, edited by Victor Falguera
and Albert Ibarz
Physical Properties of Foods: Novel Measurement Techniques and Applications, edited by
Ignacio Arana
Fermentation Processes Engineering in the Food Industry, edited by Carlos Ricardo Soccol,
Ashok Pandey, and Christian Larroche
Engineering Aspects of Cereal and Cereal-Based Products, edited by Raquel de Pinho Ferreira
Guine, and Paula Maria dos Reis Correia
Enhancing Extraction Processes in the Food Industry, edited by Nikolai Lebovka,
Eugene Vorobiev, and Farid Chemat
Thermal Food Processing: New Technologies and Quality Issues, Second Edition,
edited by Da-Wen Sun
Advances in Fruit Processing Technologies, edited by Sueli Rodrigues and Fabiano Andre
Narciso Fernandes
Engineering Aspects of Membrane Separation and Application in Food Processing,
edited by Robert W. Field, Erika Bekassy-Molnar, Frank Lipnizki, and Gyula Vatai
Edible Oils: Extraction, Processing, and Applications, edited by Smain Chemat
Engineering Aspects of Food Biotechnology, edited by José A. Teixeira and António A. Vicente
Engineering Aspects of Food Emulsification and Homogenization, edited by Marilyn Rayner
and Petr Dejmek
Advances in Postharvest Fruit and Vegetable Technology, edited by Ron B.H. Wills and
John Golding
Advances in Meat Processing Technology, by Alaa El-Din A. Bekhit
High Pressure Processing of Fruit and Vegetable Juices, edited by Milan Houška and
Filipa Vinagre Marques da Silva
Trends in Fish Processing Technologies, edited by Daniela Borda, Anca I. Nicolau, and
Peter Raspor
Food Biofortification Technologies, edited by Agnieszka Saeid
Trends in Fish Processing Technologies, edited by Daniela Borda, Anca I. Nicolau, and
Peter Raspor
Computational Fluid Dynamics in Food Processing, Second Edition, edited by Da-Wen Sun
Advances in Processing Technologies for Bio-based Nanosystems in Food, edited by
Óscar L. Ramos, Ricardo N. Pereira, Miguel A. Cerqueira, José A. Teixeira, and António A. Vicente
Edited by
Óscar L. Ramos
Ricardo N. Pereira
Miguel A. Cerqueira
José A. Teixeira
António A. Vicente
CRC Press
Taylor & Francis Group
6000 Broken Sound Parkway NW, Suite 300
Boca Raton, FL 33487-2742
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Section i overview
vii
viii Contents
xi
xii Series Preface
Da-Wen Sun
Series Editor
Series Editor
Born in Southern China, Professor Da-Wen Sun
is a global authority in food engineering research
and education. He is an Academician of six acad-
emies, including a Member of the Royal Irish
Academy, the highest academic honour in Ireland;
a Member of Academia Europaea (The Academy of
Europe), one of the most prestigious academies in
the world; a Foreign Member of the Polish Academy
of Sciences; a Fellow of the International Academy
of Food Science and Technology; a Fellow of
the International Academy of Agricultural and
Biosystems Engineering; and a Full Member of
International Academy of Refrigeration. He is also
the founder and Editor-in-Chief of Food and Bioprocess Technology, one of the most
prestigious food science and technology journals; Series Editor of Contemporary
Food Engineering book series with already over 50 volumes published; and the
founder and President of the International Academy of Agricultural and Biosystems
Engineering (iAABE). In addition, he served as the President of the International
Commission of Agricultural and Biosystems Engineering (CIGR), the world’s larg-
est organization in the field, in 2013–2014, and is now Honorary President of CIGR.
He has significantly contributed to the field of food engineering as a researcher, as
an academic authority, and as an educator.
His main research activities include cooling, drying, and refrigeration processes
and systems; quality and safety of food products; bioprocess simulation and optimi-
zation; and computer vision/image processing and hyperspectral imaging technolo-
gies. Especially, his many scholarly works have become standard reference materials
for researchers in the areas of hyperspectral imaging, computer vision, ultrasonic
freezing, vacuum cooling, computational fluid dynamics modeling, etc. Results of
his work have been published in over 1000 papers including more than 500 peer-
reviewed journal papers indexed by Web of Science, with an average citation of more
than 40 per paper (Web of Science h-index = 95, SCOPUS h-index = 101, Google
Scholar = 110). Among them, 38 papers have been selected by Thomson Reuters’s
Essential Science IndicatorsSM as highly cited papers, ranking him No. 2 in the
world in Agricultural Sciences. He has also edited 17 authored books. In addition,
Professor Sun has been named Highly Cited Researcher in the last three consecutive
years (2015–2018) by Clarivate Analytics (formerly Thomson Reuters).
He received a first-class BSc Honours and MSc in Mechanical Engineering, and
a PhD in Chemical Engineering in China before working in various universities in
Europe. He became the first Chinese national to be permanently employed in an
Irish University when he was appointed College Lecturer at National University of
Ireland, Dublin (University College Dublin), in 1995, and was then continuously
xiii
xiv Series Editor
promoted in the shortest possible time to Associate Professor, Professor, and Full
Professor. Dr. Sun is now a Full Professor of Food and Biosystems Engineering and
Director of the Food Refrigeration and Computerised Food Technology Research
Group at University College Dublin (UCD).
As a leading educator in food engineering, Professor Sun has significantly con-
tributed to the field of food engineering. He has trained many PhD students, who
have made their own contributions to the industry and academia. He has also given
lectures on advances in food engineering on a regular basis in academic institutions
internationally and delivered keynote speeches at international conferences. As a
recognized authority in food engineering, he has been conferred adjunct/visiting/
consulting professorships from ten top universities in China including Zhejiang
University, Shanghai Jiaotong University, Harbin Institute of Technology, China
Agricultural University, South China University of Technology, Jiangnan University,
and so on. In recognition of his significant contribution to Food Engineering
worldwide and for his outstanding leadership in the field, the CIGR awarded him
the “CIGR Merit Award” in 2000, in 2006, and again in 2016. The Institution of
Mechanical Engineers (IMechE) based in the UK named him “Food Engineer of the
Year 2004.” In 2007 he was presented with the only “AFST(I) Fellow Award” in that
year by the Association of Food Scientists and Technologists (India). In 2008 he was
awarded “CIGR Recognition Award” in honour of his distinguished achievements
as the top 1 percent of Agricultural Engineering scientists in the world. In 2010
he received the “CIGR Fellow Award”; the title of Fellow is the highest honour in
CIGR, and is conferred to individuals who have made sustained, outstanding con-
tributions worldwide. In March 2013, he was presented with the “You Bring Charm
to the World Award” by Hong Kong-based Phoenix Satellite Television, with other
award recipients including the 2012 Nobel Laureate in Literature and the Chinese
Astronaut Team for Shenzhou IX Spaceship. In July 2013 he received “The Frozen
Food Foundation Freezing Research Award” from the International Association
for Food Protection (IAFP) for his significant contributions to enhancing the field
of food freezing technologies, the first time that this prestigious award was presented
to a scientist outside the USA, and in June 2015 he was presented with the “IAEF
Lifetime Achievement Award.” This IAEF (International Association of Engineering
and Food) award highlights the lifetime contribution of a prominent engineer in the
field of food, and in February 2018, he was conferred with the honorary doctorate
degree by Universidad Privada del Norte in Peru.
Preface
Advances in Processing Technologies for Bio-based Nanosystems in Food repre-
sents an overview of the most recent advances made in the field of nanoscience and
nanotechnology that significantly influenced the food industry.
The advent of nanotechnology coupled with innovative approaches and process-
ing technologies has enabled crucial advances that led to novel applications in a
variety of industrial and consumer products, including food and food packaging.
Nanotechnology can be used to address challenges faced by the food and biopro-
cessing industries for developing and implementing improved or novel systems that
can produce safer, nutritious, healthier, sustainable, and environmental-friendly food
products.
The complex mechanisms involved in the research, development, production, and
legislation of food containing nanostructures systems are comprehensively reviewed
under multi- and inter-disciplinary scopes. Bearing this in mind, this book was
conceived. This book is divided into 15 chapters that aim to contribute to advance
knowledge on topics of food nanoscience and nanotechnology. The first chapter pres-
ents an overview to the book topics; the following four chapters discuss the main
nanostructured systems made from bio-based materials, techniques for their produc-
tion (with particular focus in innovative), and examples of bioactive compounds that
can be entrapped into, for food applications. Chapter 6 is focused in bio-nanosystems
developed through electrohydrodynamic techniques, whereas Chapter 7 is devoted
to comprehensively review specific techniques employed in the characterization
of bio-nanosystems (including the most frequently used, and the most recent and
innovative ones). The book continues with three chapters dedicated to evaluate the
behavior of bio-nanosystems containing bioactive compounds, which include their
functionality as delivery systems, their uptake and digestion through in vitro and
in vivo experiments, and toxicological studies. Three chapters selecting examples
of nanotechnology applications in food industry are shown, focusing on advanced
aspects of food packaging, processing, and preservation. Finally, two chapters, one
addressing the advanced methods for detection and quantification of nanosystems
in food, and the other overviewing the future trends and perspectives.
In this book, international experts will be in charge of each chapter and criti-
cal reviews of each topic will be presented together with the most recent research
results. It is expected that this book will provide a source of much needed and up-to-
date information on the use of emergent technologies in bio-based nanosystems for
foods, ideal for scientists, regulators, industrialists, and consumers that aim at doing
research and development in the food processing industry.
xv
Acknowledgments
Óscar L. Ramos and Ricardo N. Pereira gratefully acknowledge their post-doctoral
grants (SFRH/BPD/80766/2011 and SFRH/BPD/81887/2011, respectively) to
Fundação para a Ciência e Tecnologia (FCT, Portugal). The authors thank FCT
under the scope of the strategic funding of UID/BIO/04469 unit and COMPETE
2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-
0145-FEDER-000004) funded by the European Regional Development Fund under
the scope of Norte2020–Programa Operacional Regional do Norte.
xvii
About the Editors
Óscar L. Ramos graduated in Microbiology in 2005
from the Portuguese Catholic University in Porto,
Portugal and finished his PhD in Technological and
Engineering Sciences, with a specialization in
Biochemical Engineering, in 2011 at the New
University of Lisbon in Lisboa, Portugal. He was
postdoctoral researcher, between 2012 and 2018, and
invited Assistant Professor, between 2015 and 2018,
of classes of PhD program in Food Science and
Technology and Nutrition, both at Centre Biological
Engineering of University Minho in Braga, Portugal.
He co-edited a book Edible Food Packaging:
Materials and Processing Technologies and co-
authored 35 scientific papers in peer reviewed journals, 14 chapters in edited books,
and a National Patent (Invention Nº 105852) entitled “Revestimento comestível para
alimentos” in the Food Science and Technology field. Until now, he did more than 50
oral and poster presentations and had co-supervised 1 post-doctoral, 3 PhD, 6 MSc,
and 10 undergraduate students. He also participated in several R&D of independent
national and international projects and worked as a consultant for several pri-
vate food industry companies related to food technology. Currently, he is Senior
Research in Alchemy Project at Centre of Biotechnology and Fine Chemistry of
Biotechnology School of Portuguese Catholic University in Porto, Portugal, and in
parallel, he is the Guest Editor of a special issue in Food Science and Technology
field and member of the Directive Board of National Association of Science and
Technology Researchers (ANICT).
xix
xx About the Editors
2013, his scientific merit and leadership lead to more than 10 oral presentations and
more than 20 publications in proceedings international meetings and supervision of
national/international master, doctoral, and post-doctoral students. From 2016 to
2019 he was Guest Professor at the Department of Biological Engineering (UM) and
lectured the classes of Laboratories of Food Technology (4th year discipline), in
Integrated Master of Biological Engineering and Food Technology (from Master
Programme in Food Science and Technology). He is presently a postdoctoral
researcher working in the field of electro-thermal food processing, at the Centre for
Biological Engineering (CEB) in UM.
xxiii
xxiv Contributors