Edible Electronics

Principles, Fundamentals, and Applications in Smart Food Packaging and Biomedical Innovations
Erscheinungsjahr 2027
ISBN: 978-0-443-45227-7
Verlag: Elsevier Science

Buch, Englisch, 380 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 449 g

Edible Electronics: Principles, Fundamentals, and Applications in Smart Food Packaging and Biomedical Innovations addresses the growing global demand for sustainable technologies and environmentally responsible solutions. Conventional electronic devices often rely on toxic, non-biodegradable materials that contribute significantly to electronic waste, posing environmental and health risks, particularly in developing regions and areas with limited waste management systems. By introducing the concept of edible electronics and emphasizing the use of biocompatible and biodegradable materials, this book highlights innovative approaches to reducing electronic waste and mitigating the effects of environmental degradation. It advocates the adoption of sustainable technological practices that can support the needs of an expanding global population while promoting both human and environmental well-being.

The book provides a comprehensive exploration of edible electronic materials, including conductors, dielectrics, and semiconductors, and examines their integration into functional electronic systems. It discusses the development of sensors for both in-body and external applications, along with energy storage and supply systems such as batteries and supercapacitors. In addition, the text covers advanced communication methods, including radio-frequency, intra-body, and optical technologies, demonstrating the broad potential of edible electronics across food packaging, healthcare, and biomedical applications.

A detailed overview of fabrication techniques is also presented, including deposition, filming, patterning, printing, and carbonization processes. These methods are examined with an emphasis on ensuring the safety, performance, and reliability of edible electronic systems. Furthermore, the book explores regulatory considerations, safety standards, and environmental impacts associated with the development and deployment of such technologies.

Autoren/Hrsg.

Gupta, Arun Kumar

Tavassoli, Milad

Fachgebiete

• Geisteswissenschaften Design Produktdesign, Industriedesign
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Technik Allgemein Konstruktionslehre und -technik

Inhaltsverzeichnis

1. Introduction
2. Chemical properties of edible electronics
3. Preparation and Fabrication of edible electronics
4. Components and network of edible electronics
5. Materials for making edible electronics
6. Potential products of edible electronics
7. Food safety of edible electronics
8. Application in food and health sector
9. Application of Edible Electronics in Smart Packaging and Edible Coatings
10. Application of edible electronics in Clinical trials (in-vivo & in-vitro)
11. Applications of edible electronics in biomedical fields
12. Applications of edible electronics as sensor
13. Edible electronics as power supply
14. Edible electronics for communication mechanism
15. Edible Electronics in Self-powered Sensors and Harvesters
16. Applications of Edible Electronics for Food Monitoring Outside the Gastrointestinal Tract
17. Distinction Between Ingestible and Edible Technologies
18. Regulatory aspects of edible electronics
19. Limitations, strategies, and opportunities of edible electronics
20. Future Prospects: Smart Pills, Edible Robots, and Food-based Nutritive Electronic

Über Autor(innen)

Tavassoli, Milad
Dr. Milad Tavassoli achieved a doctoral degree from the Department of Food Sciences and Technology at Tabriz University of Medical Sciences in Tabriz, Iran. He currently serves as an assistant professor in the Department of Nutrition at Yasuj University of Medical Sciences in Yasuj, Iran. His research focuses on functional foods, nanoencapsulation, sustainable foods, smart and active packaging, protein chemistry, biopolymers, and nanocomposite films/coatings. He is also a regular reviewer for esteemed journals, including Food Chemistry, Food Packaging and Shelf Life, Food Research International, Foods, Polymers, Coatings, Food and Bioprocess Technology, Scientific Reports, and several others. Dr. Tavassoli received the Award of Honour in 2021 for his outstanding contributions to academia and research. Furthermore, he was recognized as a top researcher of the National Student Research Committee of Iran in 2021 and is a member of the talent core of Tabriz University of Medical Sciences.

Gupta, Arun Kumar
Arun Kumar Gupta was awarded doctoral degree at Tezpur University, Assam, India, from Department of Food Engineering and Technology. He is currently serving as an Assistant Professor in the Department of Food Process Technology at Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India. Dr. Gupta's research interests include citrus debittering, novel biopolymers, and the valorization of underutilized fruits and vegetables, highlighting his strong potential for future contributions to these fields. He has made significant contributions to the field of food science and technology, as reflected in his extensive body of work, which includes 75 original research and review articles published in peer-reviewed international journals, 20 Scopus-indexed book chapters, and seven patents filed. Dr. Gupta has also been actively involved in academic publishing, serving as editor of five books with esteemed publishers such as Elsevier, CRC Press, and Springer.