Food Packaging: Advanced Materials, Technologies, and Innovations

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
Editors
Contributors
Chapter 1 Bio-Based Materials for Active Food Packaging: Dream or Reality
1.1 Introduction
1.2 Active Food Packaging: General Definitions and Some Examples
1.2.1 Antioxidant Packaging
1.2.2 Water Absorbers/Scavengers
1.2.3 Ethylene Scavengers/Absorbers
1.2.4 Antimicrobial Packaging
1.3 European Directive on Circular Economy: The Change from Plastics to Bio-Based Materials
1.4 Bio-Based Packaging Materials: Obtention of Materials Commercially Available and Their Degradation Path
1.4.1 Polysaccharides
1.4.1.1 Starch
1.4.1.2 Agar
1.4.1.3 Alginate
1.4.1.4 Chitin/Chitosan
1.4.1.5 Xanthan Gum
1.4.1.6 Xylans
1.4.1.7 Pullulan
1.4.1.8 Carrageenan
1.4.1.9 Pectin
1.4.1.10 Cellulose-Derived
1.4.2 Proteins
1.4.2.1 Whey
1.4.2.2 Casein
1.4.2.3 Zein
1.4.2.4 Gelatin
1.4.3 Flour-Based
1.5 Bio-Based Active Packaging Materials: Focus on Examples Tested In Vivo
1.5.1 Chitosan-Based Active Packaging Materials
1.5.2 Cellulose and Cellulose-Based Packaging Materials
1.5.3 Gelatin-Based Packaging Materials
1.5.4 Starch-Based Packaging Materials
1.5.5 Other Protein-Based Packaging Materials
1.5.6 Alginate-Based Packaging Materials
1.5.7 Other Bio-Based Active Packaging
1.6 Conclusions
Acknowledgments
References
Chapter 2 Biodegradable Films for Food Packaging
2.1 Introduction
2.2 Types of Biodegradable Polymers
2.2.1 Properties that Affect Biodegradable Film Usability
2.2.2 Biodegradable Films with Antimicrobial and Antioxidant Properties
2.2.3 Nanotechnology in the Production of Biodegradable Films
2.2.3.1 Types of Nanomaterials Used in Nanocomposites
2.2.4 Use of Chemical Binders to Improve the Properties of Biodegradable Films
2.3 Types of Biodegradable Polymers
2.3.1 Protein Films
2.3.1.1 Zein Protein
2.3.1.2 Soy Protein
2.3.1.3 Whey Protein
2.3.1.4 Fish Protein
2.3.2 Polysaccharide Films
2.3.2.1 Chitin and Chitosan
2.3.2.2 Carrageenan
2.3.2.3 Starch
2.3.2.4 Cellulose Derivatives
2.3.3 Lipid Films
2.3.4 Polyesters
2.4 Edible Coatings
2.5 Use of Edible Films on Meat Dishes
2.6 Use of Edible Coatings on Fried Foods
2.7 Advantages of Edible Coating on Fruits and Vegetables
2.8 The Benefits of Coating Edible Nuts
References
Chapter 3 Recent Advances in the Production of Multilayer Biodegradable Films
3.1 Introduction
3.2 Materials Used in the Development of Multilayers
3.3 Properties of Multilayer
3.4 Techniques for Preparation of Multilayer Films
3.4.1 Casting Method
3.4.2 Extrusion Method
3.4.3 Electrospinning Method
3.5 Advantages and Disadvantages of Multilayer Films
3.6 Strategies to Improve Properties
3.7 Applications of the Multilayers Films
3.8 Conclusion
References
Chapter 4 Environmental Issues Related to Packaging Materials
4.1 Introduction to Food Packaging
4.1.1 Materials Used for Food Packaging
4.1.1.1 Traditional packaging materials
4.1.1.2 Industrial Packaging Materials
4.2 Levels of Food Packaging
4.3 Environmental Impacts of Food Packaging Materials
4.3.1 Life Cycle Assessment of Packaging Material
4.3.1.1 Direct Environmental Impact
4.3.1.2 Indirect Environmental Impact
4.4 Measures to Reduce the Environmental Impact of Packaging
4.5 Regulations Related to Packaging
4.5.1 Regulations in the European Union
4.5.2 Regulations in the United States
4.6 Conclusion and Future Outlook
References
Chapter 5 Antimicrobial Studies on Food Packaging Materials
5.1 Introduction
5.2 Strategy 1: Uses of Antimicrobial Sachet Pads
5.3 Strategy 2: Incorporation of Volatile and Non-Volatile Antimicrobial Agents
5.3.1 Volatile Antimicrobial Agents in Polymer Matrix
5.3.2 Non-Volatile Antimicrobial Agents in Polymer Matrix
5.4 Strategy 3: Antimicrobials Surface Coating
5.5 Strategy 4: Immobilization of Antimicrobials
5.6 Strategy 5: Use of Antimicrobial Polymers as Packaging Material
5.7 Conclusions
References
Chapter 6 Biodegradable Eco-Friendly Packaging and Coatings Incorporated of Natural Active Compounds
6.1 Overview of Biodegradable Packaging and Coatings Technologies
6.1.1 Bioplastics
6.1.1.1 Biobased and Biodegradable Plastics
6.2 Polymeric Matrix for the Incorporation of Active Agent in Food Packaging
6.3 Natural Agents and Their Application in Food Packaging
6.3.1 Essential Oils (EOs)
6.3.2 Plant Extracts
6.3.3 Bioactive Peptides and Protein Hydrolysates from Food Proteins
6.3.4 Bacteriocins
6.4 Final Considerations and Outlook
References
Chapter 7 Biodegradable Polymer Composites with Reinforced Natural Fibers for Packaging Materials
7.1 Introduction
7.2 Cellulose
7.3 Polylactic Acid
7.4 Sterculia Urens Natural Fibers
7.5 Preparation and Properties of Cellulose/Sterculia Urens Short Fiber Composites
7.5.1 Preparation
7.5.2 Testing
7.5.3 Tensile Properties
7.6 Preparation and Properties of PLA/Sterculia Urens Short Fiber Composites
7.6.1 Preparation
7.6.2 Characterization
7.6.3 Tensile Properties
7.7 Agave (Century) Natural Fibers
7.7.1 Extraction of the Fibers
7.7.2 Characterization
7.7.3 Properties
7.8 Self Reinforced Cellulose Films by Partial Dissolution of Agave Micro Fibrils
7.8.1 Preparation of the Agave Micro Fibrils
7.8.2 Preparation of Self-Reinforced Cellulose Composite Films Employing Agave Microfibrils
7.8.3 Tensile Testing
7.9 Thespesia lampas Natural Fibers
7.9.1 Extraction and Alkali Treatment of the Thespesia Fibers
7.9.2 Chemical Composition of the Fibers
7.9.3 Chemical Composition and Tensile Properties of Thespesia Fibers
7.10 Cellulose/Thespesia Lampas Short Fiber Composite Films
7.10.1 Preparation of Cellulose/Thespesia Composite Films
7.10.2 Testing
7.10.3 Tensile and Toxicity Properties
References
Chapter 8 Electrospun Nanofibers: Fundamentals, Food Packaging Technology, and Safety
8.1 Introduction
8.2 Intrinsic and Extrinsic Factors That Influence Food Quality
8.2.1 Water Activity and Food Composition
8.2.2 pH
8.2.3 Temperature and Relative Humidity
8.2.4 Gaseous Composition
8.3 Food Packaging
8.3.1 Active Packaging
8.3.2 Intelligent Packaging
8.4 Potential Biocompounds for Food Packaging
8.4.1 Proteins
8.4.2 Phycocyanin
8.4.3 Carotenoids
8.4.4 Anthocyanin
8.4.5 Quercentin and Curcumin
8.5 Nanotechnology and Food Safety
8.6 Electrospinning
8.6.1 Properties of Polymeric Solution
8.6.2 Process and Environment Parameters
8.7 Electrospun Nanofibers for Food Packaging
8.7.1 Antimicrobial Nanofibers
8.7.2 Antioxidant Nanofibers
8.7.3 Nanofibers as Sensors
8.7.4 Nanofibers for Enzyme Immobilization
8.8 Conclusions
References
Chapter 9 Influence of Nanoparticles on the Shelf Life of Food in Packaging Materials
9.1 Introduction
9.2 Mechanisms of Shelf Life Determination
9.3 Diversity in Nano-Packaging Materials
9.3.1 Active Packaging
9.3.2 Smart Packaging
9.3.2.1 Detection of Leakages in Food Package
9.3.2.2 Detection of Microbial Activities and Food Spoilage
9.3.2.3 Detection of Physical Parameters of Food Packaging
9.3.3 Biobased Packaging
9.4 Toxicity of Nanomaterials and Safety Issues
9.5 Conclusions
Conflict of Interest
References
Chapter 10 Optoelectronic and Electronic Packaging Materials and Their Properties
10.1 Introduction
10.2 Indicators
10.3 Sensors
10.4 Materials with High Sensitivity for the Detection of Gases and Microorganisms
10.5 RFID Tags
10.6 Printed Electronics
10.7 Conclusion
Acknowledgment
References
Chapter 11 Processing and Properties of Chitosan and/or Chitin Biocomposites for Food Packaging
11.1 Introduction: General Requirements for Food Packaging Biocomposites
11.2 Structure, Properties and Limits of Chitin/Chitosan
11.3 Processing and Properties of Chitosan/Chitin Biocomposites
11.3.1 Solvent Casting (Evaporation Technique)
11.3.2 Edible Coating/Edible Film
11.3.3 Electrospinning
11.3.4 Extrusion Process
11.3.4.1 Polyolefin/Chitosan Films
11.3.4.2 Processing and Properties of PLA/Chitosan Films
11.3.4.3 Other Chitosan Film Formulations
11.3.5 Thermoforming
11.3.6 Intelligent Packaging
11.3.7 Packaging under Modified Atmosphere
11.4 Quality Analyses for Food Packaged in Active Packaging Films
11.4.1 Biochemical Analysis
11.4.2 Antimicrobial Analysis
11.4.3 Sensory Evaluation
11.5 Biodegradability
11.6 Industrial Development
11.7 Conclusions and Future Trends
References
Chapter 12 Chitosan-Based Hybrid Nanocomposites for Food Packaging Applications
12.1 Introduction
12.1.1 Chitosan
12.1.2 Preparation and Fabrication of Chitosan-Based Packaging Films
12.1.2.1 Preparation and Fabrication of Chitosan-Based Packaging Films
12.2 Characterization of Chitosan-Based Hybrid Nanocomposites
12.2.1 Crystallinity from X-Ray Diffraction (XRD)
12.2.2 Water Barrier Properties
12.2.3 Antimicrobial Activity
12.2.4 Tensile Properties
12.2.5 Thermal Properties
12.3 Conclusion
References
Chapter 13 Medium Density Fiberboard as Food Contact Material: A Proposed Methodology for Safety Evaluation from the Food Contact Point of View
13.1 Introduction: MDF Technical Wood
13.2 MDF as Food Contact Material in the Fruit and Vegetable Sector
13.3 Composition of MDF
13.4 MDF Manufacturing Process
13.5 Characteristics
13.6 Safety Evaluation of MDF as FCM
13.6.1 Formaldehyde
13.6.2 Methodology for Food Safety Evaluation: Specific Migration Limits
13.6.3 Analytical Methodology to Determine Content and SML
13.7 Final Remarks
Acknowledgments
References
Chapter 14 Applications of Nanotechnology in Food Packaging
14.1 Introduction
14.2 Nanostructures in Food Packaging
14.3 Active Packaging
14.4 Mechanistic Basis of Antimicrobial Action of Nanoparticles
14.5 Silver Nanoparticles
14.6 Titanium Nanoparticles
14.7 Zinc Oxide Nanoparticles
14.8 Clay Nanoparticles
14.9 Copper Nanoparticles
14.10 Biopolymer-Based Nanostructures
14.11 Carbon Nanostructures
14.12 Intelligent Packaging
14.13 pH Sensors
14.14 Nanosensors for Pathogen Detection
14.15 Temperature and Time Indicators
14.16 Safety Concerns and Future Perspectives
14.17 Conclusion
References
Index