Intro -- Preface -- Think Circular -- Contents -- About the Editors -- Contributors -- Chapter 1: Micro and Nanoengineered Structures in Food Sector -- 1.1 Introduction -- 1.2 Nano- and Microstructured Materials in Food -- 1.3 Biopolymeric Particles -- 1.3.1 Preparation Methodologies -- 1.3.1.1 Emulsification -- 1.3.1.2 Desolvation -- 1.3.1.3 Coacervation -- 1.3.1.4 Electrospray Drying -- 1.4 Liposomes -- 1.4.1 Preparation Methods -- 1.5 Emulsions -- 1.5.1 Preparation of Nano-Emulsions -- 1.5.1.1 Oil Phase -- 1.5.1.2 Aqueous Phase -- 1.5.1.3 Stabilizers -- 1.5.2 Production of Nano-emulsions -- 1.5.2.1 High-Energy Emulsification Methods -- 1.5.2.2 Low-Energy Emulsification Methods -- 1.6 Composites -- 1.6.1 Types of Nanofillers -- 1.6.1.1 Clay and Silicate Nano-platelets -- 1.6.1.2 Cellulose -- 1.6.1.3 Carbon Nanotubes -- 1.6.1.4 Starch -- 1.6.1.5 Chitosan -- 1.7 Inorganic Particles -- 1.7.1 Preparation Methods -- 1.8 Hydrogels -- 1.8.1 Methods for Preparation of Hydrogel -- 1.8.2 Applications of Edible Polymer-Based Hydrogels -- 1.9 Characterization of Nanoparticles -- 1.10 Toxicological Aspects and Future Perspective -- 1.11 Conclusions -- References -- Chapter 2: Ultrasonication and Food-Grade Nano-Materials -- 2.1 Introduction -- 2.2 Ultrasonication in Agriculture and Food Production -- 2.2.1 Nano-Technology in Agriculture -- 2.2.2 Nano-Technology in Food Packaging -- 2.2.3 Nano-Technology in Food Processing -- 2.2.4 Nano-Technology in Animal Production -- 2.2.5 Nanotechnology Future Trends in Food and Agriculture -- 2.3 Ultrasound and Nano-Technology Application to Improve Meat Quality -- 2.3.1 Ultrasound in Food Systems -- 2.3.2 Nano-Technology and Ultrasound in Meat -- 2.3.3 Ultrasonication Future Trends in Food and Agriculture -- 2.4 Ultrasound and Nano-Materials in the Dairy Industry -- 2.4.1 Ultrasound and Nano-Materials.

2.4.2 Effects on Milk and Dairy Products -- 2.4.3 Summary and Future Trends -- 2.5 Disadvantages of Nano-Technology in Food -- 2.6 Conclusions -- 2.7 Future Prospects -- References -- Chapter 3: Nanotechnology in Food Industry-Applications and Future Perspectives -- 3.1 Introduction -- 3.2 Nanotechnology in Food Industries -- 3.2.1 Food Processing -- 3.2.2 Food Preservation -- 3.2.3 Food Packaging -- 3.2.4 Encapsulation and Delivery of Active Ingredients in Food -- 3.2.5 Nanodevices -- 3.3 Nanotechnology and Food Safety -- 3.4 Safety Regulations on Use of Nanomaterials -- 3.5 Conclusions and Future Perspectives -- References -- Chapter 4: Micro/Nanoencapsulation of Active Food Compounds: Encapsulation, Characterization and Biological Fate of Encapsulated Systems -- 4.1 Introduction -- 4.1.1 Encapsulation of Active Food Compounds and Its Significance in Food Applications -- 4.2 Encapsulation Techniques -- 4.2.1 Micro/Nano Encapsulation in Protein-Polysaccharide Complex Coacervates -- 4.2.2 Spray Drying -- 4.2.3 Electrospray and Electrospinning -- 4.2.4 Lipid-Based Micro/Nano Encapsulated Systems for Protection and Delivery of Active Food Compounds -- 4.2.4.1 Liposomes -- 4.2.4.2 Emulsions -- 4.2.5 Biopolymeric Based Micro/Nano Encapsulated Systems -- 4.3 Characterization Techniques of Micro/Nano Encapsulated Systems -- 4.4 Biological Fate of Micro/Nano Encapsulated Active Compounds -- 4.5 Future Perspective and Technological Challenges for Micro/Nano Encapsulated Systems -- References -- Chapter 5: Encapsulation of Herbal Extracts -- 5.1 Introduction -- 5.2 Herbal Extracts and Bioactive Compounds -- 5.3 Extraction Techniques -- 5.4 Encapsulation -- 5.4.1 Wall Materials Used for Encapsulation -- 5.4.2 Criteria for the Selection of Wall Materials -- 5.5 Encapsulation Methodology -- 5.5.1 Nanoprecipitation Technique -- 5.5.2 Process of Emulsification.

5.5.3 Solvent Evaporation Process for Emulsification -- 5.5.4 Emulsion-Diffusion Method -- 5.5.5 Emulsification-Ionic Gelation Method -- 5.5.6 Double Emulsion Method -- 5.5.7 Liposomes -- 5.5.8 Niosomes -- 5.6 Future Forthcomings -- 5.7 Conclusion -- References -- Chapter 6: Improving Bioavailability of Nutrients Through Nanotechnology -- 6.1 Introduction -- 6.1.1 Definition -- 6.1.2 Bioavailability of Nutraceuticals -- 6.2 Why Nanoparticles to Enhance Bioavailability? -- 6.3 Fabrication Technologies for Food-Grade Nanoparticles -- 6.3.1 Lipid-Based Nanoparticles Formulation Technologies -- 6.3.1.1 Nano-emulsions -- 6.3.1.2 Nanoliposomes -- 6.3.1.3 Solid Lipid Nanoparticles and Nano-Lipid Carriers -- 6.3.2 Nature Inspired Nanoparticle Delivery Systems -- 6.3.2.1 Micelles of Casein -- 6.3.2.2 Nanocrystals -- 6.3.2.3 Cyclodextrins -- 6.3.3 Nanoparticles Made from Specialized Equipment -- 6.3.3.1 Nanofibers Fabricated by Electrospinning -- 6.3.3.2 Nanoparticles Fabricated by Electrospraying -- 6.3.3.3 Nano Spray-Dried Nanoparticles -- 6.3.4 Biopolymer Nanoparticles -- 6.3.4.1 Protein Nanoparticles -- 6.3.4.2 Polysaccharide Nanoparticles -- 6.3.4.3 Polysaccharide-Protein Nanoparticles -- 6.4 Safety and Toxicity of Nanostructures Applied in Food Systems -- 6.5 Conclusion and Future Perspectives -- References -- Chapter 7: Bacteriophage in Food Industry: NanoPhageBots -- 7.1 Introduction -- 7.2 Basics of Phage Biology -- 7.2.1 Classification of Bacteriophage -- 7.2.2 Life Cycle of the Bacteriophage -- 7.3 Application of Bacteriophage in Different Fields -- 7.3.1 Engineered Bacteriophages for Detection of Pathogenic Bacteria in Food -- 7.3.2 Use of Bacteriophage in Poultry -- 7.3.3 Use of Bacteriophage for Fish and Meat -- 7.3.4 Use Bacteriophage for Fruits and Vegetables -- 7.3.5 Use of Bacteriophage in Dairy -- 7.3.6 Bacteriophage in Food Processing.

7.3.6.1 Bacteriophage in Food Packaging -- 7.3.6.2 Bacteriophage in Food Preservation -- 7.3.7 Control and Prevention of Biofilm in Food Industry Using Bacteriophage -- 7.3.8 Bacteriophage Encoded Lytic Enzymes as Disinfectant -- 7.4 Formulation and Encapsulation of Bacteriophage -- 7.5 Bacteriophage Market and Approval -- 7.6 Conclusions -- References -- Chapter 8: Food Applications of Cyclodextrins -- 8.1 Introduction -- 8.1.1 Structure of Cyclodextrin -- 8.1.2 Isolation of Cyclodextrin -- 8.1.3 Preparation of Cyclodextrins -- 8.1.4 Analysis of Cyclodextrins -- 8.1.4.1 UV Spectrophotometry -- 8.1.4.2 High-Performance Liquid Chromatography -- 8.1.4.3 Thin-Layer Chromatography -- 8.1.4.4 Gas Chromatography -- 8.2 Physico-Chemical Properties of Cyclodextrins -- 8.2.1 Chemical Reactivity -- 8.2.2 Radiolysis -- 8.2.3 Acid Hydrolysis -- 8.2.4 Crystal Structure -- 8.2.5 Solubility -- 8.3 Inclusion Complexes of Cyclodextrins as Encapsulation -- 8.3.1 Formation of Inclusion Complex -- 8.3.2 Formation of Cyclodextrins Based Nanosponges (CD-NS) -- 8.4 Applications of Cyclodextrins in Food and Pharmacology -- 8.4.1 As Cyclodextrin Based Nanosponges -- 8.4.1.1 Solubility Enhancement -- 8.4.2 Modulating Drug Release -- 8.4.3 Drug Delivery -- 8.4.4 Protein Delivery -- 8.4.5 Gas Delivery -- 8.4.6 Protection of Drug from Enzymes or Light -- 8.4.7 Miscellaneous -- 8.5 Cyclodextrins as Shelf Life Enhancer of Food Products -- 8.5.1 Complementary Effect of Cyclodextrins with Antimicrobial Compounds -- 8.6 Inhibitory Effect of Cyclodextrins on the Retrogradation of Starch and Starchy Products -- 8.7 Protection Against Heat-Induced Decomposition -- 8.8 Protection Against Light and Oxidative Induced Decomposition -- 8.9 Encapsulation of Flavors -- 8.10 Elimination of Undesired Taste and Odor of Food Using Cyclodextrins -- 8.11 Cyclodextrins as Cholesterol Sequestrant.

8.12 Limitation and Future Prospects of Cyclodextrins -- 8.13 Conclusion -- References -- Chapter 9: Biosensors: Potential in Food Industry -- 9.1 Introduction -- 9.1.1 Fundamentals of Biosensors -- 9.1.2 Sensing Techniques -- 9.1.3 Properties -- 9.2 Classification of Biosensors -- 9.2.1 Electrochemical Biosensors -- 9.2.2 Optical Biosensors -- 9.2.3 Aptasensors (Aptamer Based) -- 9.2.4 Immunosensors -- 9.2.5 Sensors Using Bacteriophages -- 9.3 Nanotechnology in Biosensors -- 9.4 Conclusion and Future Scope -- References -- Chapter 10: Pros and Cons of Nano-Materials as Mineral Supplements in Poultry Feed -- 10.1 Introduction -- 10.2 Growth of Indian Poultry Industry -- 10.3 Nano-Materials -- 10.3.1 Classification -- 10.3.2 Synthesis -- 10.3.3 Application of Nano-Materials in Agriculture, Food and Feed -- 10.3.3.1 Application in Agriculture -- 10.3.3.2 Application in Food -- 10.3.3.3 Application in Poultry -- 10.4 Properties of Nano-Materials -- 10.4.1 Size and Surface Area -- 10.4.2 Composition -- 10.4.3 Surface Properties -- 10.4.4 Agglomeration -- 10.5 Pros of Nano-Materials as Mineral Feed Additives -- 10.5.1 Nano-Material as an Alternative to Antibiotics -- 10.5.2 Mechanism of Absorption -- 10.5.3 Bioavailability -- 10.5.4 Health of Poultry -- 10.5.5 Improved Product Quality -- 10.5.6 Nano-Carriers -- 10.5.7 Nano-Sensor -- 10.5.8 Food Packaging -- 10.5.9 Reduced Feed Cost and Environmental Pollution -- 10.6 Cons of Nano-Materials as Mineral Feed Additives -- 10.6.1 Safety -- 10.6.2 Toxicity -- 10.6.3 Environmental Hazards -- 10.7 Regulatory Aspects of Nano-Materials -- 10.8 Consumer Acceptance -- 10.9 Future Prospects -- 10.10 Conclusion -- References -- Index.