Abstract
Plastics have been successfully used as packaging materials, but increased environmental concerns lead to a growing interest on alternative biocompatible materials. The development of bionanocomposites for application in the food packaging sector is a major emergent fields in nano-research. Encapsulation can be done using procedures such as spray drying, spray cooling and chilling, fluidized bed coating, coacervation, liposome entrapment, co-crystallization, nanoemulsion, air suspension, freeze-drying, interfacial polymerization, molecular inclusion and sol–gel. Lipid-based nanostructures such as liposomes and solid-lipid nanoparticles are used for the delivery of bioactive molecules showing antimicrobial and antioxidant activities. Fat-soluble vitamins can be incorporated in nanoemulsions, which, added to polymeric nanoparticles, are suitable vehicles to phytochemicals like quercitin and curcumin. Nanofibers can also be used to incorporate bioactive substances in food packaging. This chapter presents methods for encapsulation of bioactive compounds into nanostructures, which can then be incorporated into packaging materials to improve food quality and safety.
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Acknowledgements
A. Brandelli and J.H.Z. Santos are research awardees of Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brasília, Brazil). L.F.W. Brum is a PhD studentship from Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasília, Brazil).
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Brandelli, A., Brum, L.F.W., dos Santos, J.H.Z. (2016). Nanobiotechnology Methods to Incorporate Bioactive Compounds in Food Packaging. In: Ranjan, S., Dasgupta, N., Lichtfouse, E. (eds) Nanoscience in Food and Agriculture 2. Sustainable Agriculture Reviews, vol 21. Springer, Cham. https://doi.org/10.1007/978-3-319-39306-3_2
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