Nanotechnology in Agriculture and Food Science

A comprehensive overview of the current state of this highly relevant topic. An interdisciplinary team of researchers reports on the opportunities and challenges of nanotechnology in the agriculture and food sector, highlighting the scientific, technical, regulatory, safety, and societal impacts. They also discuss the perspectives for the future, and provide insights into ways of assuring safety so as to obtain confidence for the consumer, as well as an overview of the innovations and applications. Essential reading for materials and agricultural scientists, food chemists and technologists, as well as toxicologists and ecotoxicologists.

Auteur
Monique Axelos is Senior Scientists in the National Institute for Agronomic Research (INRA) Nantes, France. She was Head of the Science and Engineering of Agricultural Products Divisionwhich provides knowledge on raw materials of animal or plant origin and on their transformations for food and non-food uses. Monique Axelos holds a doctoral degree in Physics from the University of Orleans, France. Since 1985, she has conducted research, published, and lectured internationally in area of soft matter physics related to fractal aggregation, biopolymer gelation and phase separation. Current professional foci include the potential of small angle neutron scattering for the in situ characterization of foams and emulsions, the design of nano-objects, and the characterization of air/water interfacial structures.

Marcel Van de Voorde has 40 years' experience in European Research Organisations including CERN-Geneva, European Commission, with 10 years at the Max Planck Institute in Stuttgart, Germany. For many years, he was involved in research and research strategies, policy and management, especially in European research institutions. He holds a Professorship at the University of Technology in Delft, the Netherlands, as well as multiple visiting professorships in Europe and worldwide. He holds a doctor honoris causa and various honorary Professorships.
He is senator of the European Academy for Sciences and Arts, in Salzburg and Fellow of the World Academy for Sciences. He is a Fellow of various scientific societies and has been decorated by the Belgian King. He has authored of multiple scientific and technical publications and co-edited multiple books in the field of nanoscience and nanotechnology.

Contenu

Series Editor Preface VII

About the Series Editor IX

Foreword XXI

Introduction XXV

Part One Basic Elements of Nanofunctional Agriculture and Food Science 1

1 Nanotechnologies for Agriculture and Foods: Past and Future 3
*Cecilia Bartolucci*

References 13

2 Nanoscience: Relevance for Agriculture and the Food Sector 15
*Shahin Roohinejad and Ralf Greiner*

2.1 Introduction 15

2.2 Fundamental of Nanoscience 16

2.3 Applications of Nanotechnology in the Agriculture Sector 18

2.4 Applications of Nanotechnology in the Food Sector 23

2.5 Challenges of Using Nanotechnology in Agriculture and Food Sectors 27

2.6 Conclusions 28

Acknowledgment 28

References 28

3 Naturally Occurring Nanostructures in Food 33
*Saïd Bouhallab, Christelle Lopez, and Monique A.V. Axelos*

3.1 Introduction 33

3.2 Protein-based Nanostructures 34

3.3 Lipid-Based Nanostructures 44

3.4 Concluding Remarks and Future Prospects 46

References 47

4 Artificial Nanostructures in Food 49
*Jared K. Raynes, Sally L. Gras, John A. Carver, and Juliet A. Gerrard*

4.1 Introduction 49

4.2 Types and Uses of Artificial Organic Nanostructures Found in Food 52

4.3 Conclusion 62

References 63

5 Engineered Inorganic Nanoparticles in Food 69
*Marie-Hélène Ropers and Hélène Terrisse*

5.1 Introduction 69

5.2 Engineered Inorganic Materials Containing Nanoparticles 69

5.3 Characterization of Engineered Inorganic Nanomaterials 78

5.4 Conclusion and Perspectives 81

References 82

6 Nanostructure Characterization Using Synchrotron Radiation and Neutrons 87
*Francois Boué*

6.1 Introduction 87

6.2 Principles 89

6.3 The Basic Information from a SAS Profile 93

6.4 A Few Examples: From Soft Matter to Agrofood 100

6.5 Other Scattering Techniques 106

6.6 Recommendation and Practical: A Checklist for Scattering 107

6.7 Summary and Conclusion 110

References 110

Part Two Opportunities, Innovations, and New Applications in Agriculture and Food Systems 113

7 Nanomaterials in Plant Protection 115
*Angelo Mazzaglia, Elena Fortunati, Josè Maria Kenny, Luigi Torre, and Giorgio Mariano Balestra*

7.1 Introduction 115

7.2 Nanotechnology and Agricultural Sector 117

7.3 Applications of Nanomaterials against Plant Pathogens and Pests 125

7.4 Conclusions 129

References 130

8 Nanoparticle-Based Delivery Systems for Nutraceuticals: Trojan Horse Hydrogel Beads 135
*Benjamin Zeeb and David Julian McClements*

8.1 Introduction 135

8.2 Overview of Nanoparticles-Based Colloidal Delivery Systems 136

8.3 Designing Particle Characteristics 138

8.4 Trojan Horse Nanoparticle Delivery Systems 140

8.5 Case Study: Alginate Hydrogel Beads as Trojan Horse Nanoparticle Delivery Systems for Curcumin 146

8.6 Conclusions 149

References 149

9 Bottom-Up Approaches in the Design of Soft Foods for the Elderly 153
*José Miguel Aguilera and Dong June Park*

9.1 Foods and the Elderly 153

9.2 Rational Design of Soft and Nutritious Gel Particles 155

9.3 Technological Alternatives for the Design of TM Foods 160

9.4 Conclusions 162

Acknowledgments 163

References 163

10 Barrier Nanomaterials and Nanocomposites for Food Packaging 167
*Jose M. Lagaron, Luis Cabedo, and Maria J. Fabra*

10.1 Introduction 167

10.2 Nanocomposites 168

10.3 Nanostructured Layers 172 <p&g...