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 aligns with the global call for sustainable technology and environmental responsibility. Vulnerable populations, including those in developing regions and areas with limited waste management infrastructure, are particularly at risk due to the hazardous waste generated by conventional electronics, which often involve toxic and non-biodegradable components. By introducing the concept of edible electronics and promoting the use of biocompatible and biodegradable materials, the book aims to contribute to reducing electronic waste and mitigating the consequences of environmental change. It underscores the importance of embracing a diversified and sustainable approach to technology, crucial for meeting the environmental and health needs of a growing global population in the years to come. The book explores various edible materials, including conductors, dielectrics, and semiconductors, and their integration into functional systems. It covers key areas such as the development of sensors for in-body and out-of-body operations, power supplies like batteries and supercapacitors, and advanced communication strategies involving radio frequency, intra-body, and optical methods. Moreover, it provides an in-depth look at fabrication techniques like deposition, filming, patterning, printing, and carbonization, ensuring the safety and efficacy of edible electronic systems. Furthermore, it addresses the urgent need for eco-friendly and biocompatible technologies that do not compromise functionality or performance. The book also highlights the importance of adopting a diversified approach to both technology and sustainability, promoting the use of biodegradable materials that align with sustainable practices.

Autoren/Hrsg.

Gupta, Arun Kumar

Tavassoli, Milad

Fachgebiete

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

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)

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.

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.