Biomaterials in Food Packaging

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
1. Biomaterials for Food Packaging: An Overview
1.1 Introduction
1.2 Categories of Biomaterials
1.3 Advantages and Disadvantages of Biomaterials
1.4 Degradation of Biomaterials
1.5 Biomaterials vs. Synthetic Plastics for Food Packaging
1.6 Methods of Forming Biomaterial-Based Packaging
1.6.1 Film Preparation Methods
1.6.2 Advancements in Packaging Material Development
1.7 Safety Concerns of Biomaterial-Based Packaging
1.8 Global Trends toward Biodegradable Polymers Packaging
1.9 Conclusion
2. Active Ingredients Enabled Edible Coatings and Films Improve Shelf Life of Food: An Overview
2.1 Introduction
2.2 Background
2.3 Functions and Advantages
2.4 Importance of EC and EF
2.5 Structural Matrix
2.6 Synthesis of EF
2.7 Barrier Feature
2.8 Active Biopackaging
2.9 Chemistry of EF and EC
2.9.1 Polysaccharide
2.9.2 Protein
2.9.3 Composite
2.10 Economic and Nutritional Influences
2.11 Protection of Food Product: Mechanism Phenomena
2.12 Healthy Foods: Public Demands
2.13 Conclusion
3. Surface Chemistry for Intelligent Food Packaging
3.1 Introduction
3.2 Simple Food Package and Intelligent Devices
3.3 Intelligent Packaging Technique
3.4 Devices Used in IPT
3.5 Indicators of IPT
3.5.1 Temperature Indicators
3.5.2 Gas Indicators
3.5.3 Freshness Indicators
3.5.4 Sensors
3.5.5 Data Carriers
3.6 Other IPT Systems
3.7 Summary and Future Prospects of IPT
4. Brief Overview of Aspiring Properties of Functional Biopolymers for Food Packaging Applications
4.1 Introduction
4.2 Biopolymer
4.2.1 Polysaccharide-Based Biopolymer
4.2.2 Synthetic Biopolymer
4.3 Desirable Properties of Biopolymers for Food Packaging Application
4.3.1 Gas Barrier
4.3.2 Thermal and Mechanical
4.3.3 Moisture Barrier
4.3.4 Biodegradability
4.4 Functional/Active Packaging
4.5 Conclusion
5. Recent Research and Development in Food Packaging Technologies: A Review
5.1 Introduction
5.2 Key Functions and Requirements of Food Packaging
5.3 Packaging Technologies Prospects
5.3.1 Conventional Technology
5.3.2 Modern Technology
5.4 Conclusion and Future Dimension
6. Edible Coatings: Recent Advancements on Protein- and Polysaccharide-Based Films
6.1 Introduction
6.2 Protein-Based Edible Films and Coatings
6.2.1 Globular Proteins
6.2.2 Fibrillar Proteins
6.3 Polysaccharide-Based Edible Films and Coatings
6.3.1 Starch-Based Coatings and Films
6.3.2 Cellulose-Based Coatings and Films
6.3.3 Chitosan-Based Coatings and Films
6.3.4 Pectin-Based Coatings and Films
6.3.5 Alginate-Based Coatings and Films
6.4 Conclusion
7. Characterization of Cassava Starch-Zinc Nanocomposite Film for Food Packaging
7.1 Introduction
7.2 Materials and Methods
7.2.1 Synthesis and Particle Size Analysis of Nanoparticles
7.2.2 Development of Nanocomposite Film
7.2.3 Determination of Structural and Barrier Properties
7.2.4 Determination of Thermal and Rheological Properties
7.3 Results and Discussion
7.3.1 Permeability of Nanocomposite Film
7.3.2 Thermal Stability of Nanocomposite Film
7.3.3 Mechanical Properties of Nanocomposite Film
7.3.4 Structural Stability of Nanocomposite Film
7.4 Conclusion
8. Review on Advanced Food Packaging Materials Based on Functional Biopolymer Matrix
8.1 Introduction
8.2 Origin and Description of Bio-Based Polymers
8.3 Polysaccharides
8.3.1 Plant-Based Polysaccharides
8.3.2 Animal-Based Polysaccharides
8.4 Proteins
8.4.1 Plant-Based Proteins
8.4.2 Animal-Based Proteins
8.4.3 Microbial-Based Proteins
8.5 Edible Films and Coatings
8.6 Properties of Edible Films
8.6.1 Antimicrobial Activity
8.6.2 Antioxidant Activity
8.7 Alginate-Based Edible Films
8.8 Protein-Based Edible Films
8.9 Fossil-Based Biopolymeric Blends
8.10 Future Perspective
8.11 Conclusion
9. Prospects of Nanomaterials in Active Finishing of Food and Food Packaging: A Review
9.1 Introduction
9.2 Food Packaging Applications of Nanomaterials
9.2.1 Protective Finishing of Food
9.2.2 Enhancement of Barrier Properties
9.2.3 Active Packaging
9.2.4 Intelligent or Smart Packaging
9.2.5 Surface Biocides
9.2.6 Antioxidant Properties
9.2.7 Detection of Spoilage and Pathogenic Microorganisms
9.2.8 Humidity Indicators
9.2.9 Bio-Based Food Packaging
9.3 Nanotechnology: Environmental and Human Safety Prospects
9.4 Conclusion
10. Applications of Nano-Biocomposite Materials as Antimicrobial and Antioxidant Finishing Agents for Packaged Food Products
10.1 Introduction to Nanotechnology in Food Packaging Systems
10.2 Packaging Technologies Based on Nanotechnology
10.2.1 Nanotechnological Systems for Active Packaging
10.2.2 Nanotechnological Systems for Smart/Intelligent Packaging
10.2.3 Nanotechnological Systems for Improved Packaging
10.3 Biodegradable Nanocomposites
10.4 Other Polymer Matrix-Based Nanocrystal Systems
10.5 Conclusions and Future Perspective
11. Antioxidant Finishing Enabled Packaging for Improved Shelf Life of Food
11.1 Introduction
11.2 Current Challenges in Food Packaging Industry
11.3 Smart Packaging Systems
11.4 Biopolymer Packaging: Edible Films and Coverings
11.4.1 Bioactive Packaging
11.4.2 Antioxidant Properties in Biopolymer Packages
11.5 Nanotechnology in Food Packaging Industry
11.6 Conclusion and Future Remarks
12. Active Finishing Agents for Food Bio-Preservation Based on Natural Origin to Prevent Microbial Risks
12.1 Introduction
12.2 Active Finishing Agents from Bacterial World in Food Preservation
12.2.1 Major Derived Components
12.2.2 Minor-Derived Components
12.3 Toxicological and Safety Aspect
12.4 Conclusion and Future Outlook
13. Upsurgence of Bio-Based Packaging Materials: Emphasis on Biodegradable Plastics as a Greener Alternative
13.1 Introduction
13.2 Types of Biodegradable Plastics
13.2.1 Polyhydroxyalkanoates
13.2.2 Polylactic Acid
13.2.3 Starch-Based Plastics
13.2.4 Cellulose-Based Plastics
13.2.5 Lignin-Based Polymer Composites
13.3 Bioplastics vs. Compostable Plastics
13.4 Mechanism of Biodegradation
13.5 Factors Influencing Biodegradation
13.5.1 External Factors
13.5.2 Internal Factors
13.6 Economic Aspects
13.7 Industrial Aspects
13.8 Conclusion and Future Outlook
Index