25.3 The Versatile Role of Nanotechnology and Nanobiotechnology

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categorized into intercalated nanocomposites and exfoliated nanocomposites. Aegis,

Imperm, and Durethan are some marketed nanoclays. Aegis acts as oxygen scav-

engers and improves the barrier properties of the clay to retain carbon dioxide in the

beverages. Durethan, made up of polyamide, provides stiffness to the paperboard

containers for fruit juices. Imperm made up of nylon and nanoclay is meant for oxy-

gen scavenging. Nanocor, a nano clay-based polymer, also acts as gas barrier and

is used in plastic beer bottles. Nanobiocomposites made up of starch, cellulose, poly

lactic acid, polyhydroxybutyrate, polybutylene succinate as efficient layering materi-

als used in food packagings [16, 19–25]. Nanoparticles are found to improve the flow

property, stability, bioefficacy, color of the food items. Silicate, titanium oxide, zinc

oxide nanoparticles provide barrier to oxygen in food packagings. Silver nanopar-

ticles (AgNPs) are found to extend the shelf life of fruits and vegetables by absorb-

ing and degrading ethylene. Biopolymeric nanoparticles made of chitosan, alginate

are used for the delivery of value-added additives (e.g. vitamins, minerals, phyto-

chemicals) and thus find wide use in functional foods. Nanoemulsions formulated

either by high-energy approach or low-energy approach find applications in food

processing, in developing nutraceutical products and functional foods, salad dress-

ings, flavored beverages with higher stability, shelf life, and efficacy. Nanoemulsions

are much preferred than conventional emulsions owing to their high stability, and

they do not bring any alterations in food products. They are very suitable in deliv-

ering essential phytochemicals with enhanced bio efficacy. Casein micelles are very

suitable for delivering hydrophobic nutraceuticals. Self-assembled nanoemulsions

help in retaining flavored compounds in functional foods from degrading actions of

enzymes, temperature, oxidation, hydrolysis, etc. [16, 19–25].

Nanosensors play a crucial role in food quality control. These sensors help in

detecting any changes in color and any off odors due to food spoilage and growth

of microorganisms. Some examples of nanosensors include array biosensors, elec-

tronic nose, nanotest strips, nanocantilevers, and many more. Electronic nose and

electronic tongue sensors are used to detect the changes in organoleptic acceptabil-

ity due to food spoilage. Electrochemical sensors are useful for detecting adulterants

in food items. Nanosensors used in food packaging industries are provided with

time–temperature integrator and gas detector. Nanobiosensors are helpful for the

detection of viruses and bacteria. Biomimetic sensors developed using protein

and biomimetic membranes are helpful in detecting the pathogens. Same work

is done by the surface plasmon-coupled emission biosensor [16, 19–25]. Some

of the developed nanoceuticals, food items, and supplements include carotenoid

nanoparticles that are easily water dispersible and can be added to fruit juices

that will provide improved bioavailability; micelles in nano size range is a delivery

medium for different vitamins, minerals, phytochemicals in a canola oil base;

some of the nanoceutical products include nanocages, nanoclusters, a patented

product “nanodrop system” that can effectively deliver vitamins, minerals, and

other value added additives in different nutraceutical products with improved effi-

cacy, bioavailability, and stability. Nanoparticles, nanoclays, and nanocoatings are

finding great use in food packagings. Packaging can be categorized as “improved,”

“active,” and “intelligent.” Nanoclay particulates, nanoparticles play a crucial