Green Sustainable Process for Chemical and Environmental Engineering and Science: Methods for Producing Smart Packaging

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Green Sustainable Process for Chemical and Environmental Engineering and Science: Methods for Producing Smart Packaging
Copyright
List of contributors
1. Antioxidant packaging
1. Introduction
2. Types of antioxidant
2.1 Endogenous antioxidant
2.2 Exogenous antioxidant
2.2.1 Ascorbic acid
2.2.2 Carotenoid compounds
2.2.3 Polyphenol compounds
2.2.4 Tocopherol
3. Synthetic antioxidants
4. Sources of antioxidants
4.1 Herbs and spices
4.2 Tea
4.3 Fruits and vegetables
4.4 Cereals, legumes and nut
5. Food packaging material
5.1 Plastic
5.2 Glass
5.3 Paper and paper
5.4 Metals
6. Oxidation in food products
7. Mechanism of peroxidation
8. Types and features of smart packaging
9. Production of films for antioxidant packaging on food product
10. Mechanism of antioxidant release from packaging film to food products
11. Application of antioxidant in food
12. Conclusions
References
2. Challenges and perspectives in application of smart packaging
1. Introduction
1.1 Smart packaging new technologies
2. Classification of packaging systems
2.1 Active packaging
2.2 The smart packaging
3. The applications and market opportunities
3.1 Applications
3.2 Worldwide market prospect
4. The challenges and prospects of research
4.1 Challenges
4.2 Opportunities
4.2.1 Cybersecurity
5. Conclusion
References
3. Innovations in smart packaging technologies for monitoring of food quality and safety
1. Introduction
2. Overview of smart packaging technology
2.1 Active packaging
2.1.1 Moisture absorbers
2.1.2 Oxygen scavengers
2.1.3 Ethylene scavengers
2.1.4 CO2 emitters and absorbers
2.1.5 Antioxidant releaser
2.1.6 Antimicrobial packaging systems
2.1.7 Flavor/odor releasers and absorbers
2.1.8 Other active packaging
2.2 Intelligent packaging
2.2.1 Indicators
2.2.1.1 Time temperature indicators (TTIs)
2.2.1.2 Freshness indicators
2.2.1.3 Integrity indicators
2.2.1.4 Barcodes and RFID tags
2.2.2 Sensors
2.2.2.1 Biosensors
2.2.2.2 Gas sensors
2.2.2.3 Chemical sensors
2.2.2.4 Edible sensors
2.2.3 Legal aspects of intelligent packing
3. Conclusion
References
4. Food safety guidelines for food packaging
1. Introduction to food packaging
2. Food packaging role in food safety
3. International legislation related to food safety
4. Food safety laws
4.1 Food packaging legislation in India
5. Food contact legislation
6. Condition for sale and license
6.1 Packing and labeling of foods
7. Packaging label requirements of oils
8. Packaging labeling regulations in different countries
8.1 Active packaging and intelligent packaging
8.2 Carriers, sensors and indicators
8.3 Legislation related to smart packaging
8.4 Food safety regulation in active packaging
8.5 Nanotechnology in food packaging and its regulation
8.6 Food safety regulation in intelligent packaging
8.7 Future trends and scope in smart packaging
References
5. Industrial barriers for the application of active and intelligent packaging
1. Introduction
2. Need of packaging
3. Traditional packaging
4. Advantages and disadvantages of different types of packing materials [12]
5. Smart packaging
6. Active packaging
6.1 Oxygen scavenger
6.2 Carbon dioxide emitter
6.3 Ethylene scavengers
6.4 Moisture absorber/scavengers
6.5 Ethanol emitters
6.6 Antimicrobial and antioxidant packaging
7. Intelligent packaging
7.1 Sensors
7.2 Indicators
7.3 Radio frequency identification (RFID)
8. Differences between active and intelligent packaging
9. Advantages of active and intelligent packaging materials
10. Industrial barriers for the application of active and intelligent packaging
10.1 Sustainability
10.2 Safety concern
10.3 Lake of knowledge about active and intelligent packaging
10.4 Move from lab to industrial scale
10.5 Various prohibitive regulations for industries
10.6 The gap between the industry and consumers
10.7 Costs
10.8 Need for new manufacturing techniques
10.9 Acceptance
11. Conclusion
References
6. Legislation on active and intelligent packaging
1. Introduction
1.1 Indicators
1.2 Data carriers
1.3 Sensors
2. Regulatory aspects in European Union
2.1 The framework regulation
2.2 Framework regulation (Article 16)
2.3 Commission regulation
2.4 Labeling requirement
2.5 Specific legislations
3. Regulatory aspects in India and South East Asian countries (Thailand, Malaysia and Singapore)
4. Bureau of Indian standards (BIS) and food safety and standards authority (FSSAI)
5. Regulatory aspects in US
6. FDA regulations
7. Threshold of regulation rule (1995)
8. Regulatory aspects in Brazil, South and Central America
9. Conclusion
References
7. Market demand for smart packaging versus consumer perceptions
1. Introduction
2. Smart packaging
3. Active packaging (AP)
3.1 Oxygen scavengers (OS)
3.2 Moisture scavengers
3.3 Ethylene scavengers
3.4 Carbon dioxide emitter (CO2)
3.5 Flavor or odor emitters and absorbers
3.6 Antioxidants
4. Intelligent packaging (IP)
4.1 Indicators
4.2 Data carrier
4.3 Sensors
5. Consumer perception
6. Conclusion
References
8. Metal packaging for food items advantages, disadvantages and applications
1. Introduction
1.1 Types of metal packaging for food industry
1.1.1 Alloys of iron (steel)
1.1.2 Stannous or tin (Sn) plate
1.1.3 Sn free steel (SFS)
1.1.4 Stainless steel
1.1.5 Aluminum
1.2 Shapes of metal packaging
1.2.1 Aluminum foil
1.2.2 Aluminum collapsible tubes
1.2.3 Aluminum bottles
1.2.4 Laminated and metallized films
1.2.5 Retort pouches
1.2.6 Metal containers
1.2.7 Metal lids
1.3 Advantages of metal packaging
1.3.1 Product protection
1.3.2 Durability
1.3.3 Sustainability and long shelf life
1.3.4 Light weight metallic food packaging
1.3.5 Customer's attraction
1.4 Disadvantages of metal packaging
1.4.1 Metal corrosion
1.4.2 Sightlessness of contents
1.4.3 Storage issues
1.4.4 Protection and decoration of metallic cans
1.4.5 Health issues with metal packaging
1.4.6 Environmental concerns of metal packaging
1.5 Metal packaging applications
1.5.1 Milk products
1.5.2 Beverages
1.5.3 Fruits and vegetables
1.5.4 Flesh products
1.5.5 Bakery and confectionary products
1.5.6 Coffee and tea
1.6 Conclusion
References
9. An approach of smart packaging for home meals
1. Smart packaging approach
1.1 Purposes of smart packaging for home meal products
1.2 Aim of active packaging
1.3 Aim of intelligent packaging
2. Current need of smart packaging for home meal
3. Different HFR goods and essential smart packaging features
3.1 Fresh cut vegetable (FCV) goods
3.2 Ready to take (RTT) goods
3.3 Ready to heat (RTH) goods
3.4 Ready to cook (RTC) goods
4. Impact of smart packaging in HFR technology
4.1 Why smart packaging is necessary in HFR industry
4.2 Required characteristics of smart packaging for HFR industry
5. Smart packaging technologies available in HFR industries
5.1 Easy to exposed packing (EEP)
5.1.1 Easy to open for rigid packing
5.1.2 Easy to peeling for flexible packing
5.1.3 Easy peel sealant
5.1.4 Laser perforation technology
5.2 Microwaveable packaging (MP)
5.2.1 Susceptor method
5.2.2 MicroRite method
5.3 FCV product packaging
5.4 Antimicrobial packaging (AP)
5.5 Intelligent packaging (IP)
6. Different smart packaging approaches for different products
6.1 Innovative packaging approach of meat & poultry goods
6.2 Innovative packaging of fish and sea-food food items
6.3 Smart packaging of fruit and vegetable goods
6.4 Smart packaging of beverage products
7. Smart packaging trends for home meals
8. Consumer benefits of smart packaging
9. Issues related to the smart packaging
10. Conclusion
References
10. Perspective and challenges: intelligent to smart packaging for future generations
1. Introduction
2. Connected and smart packaging: past, present, future …
3. Bio-based plastics
4. Cutting edge advancement
4.1 Innovative materials for sustainable packaging
5. Packaging types
5.1 Active packaging
5.1.1 Radio Frequency Identification (RFID)
5.1.2 Freshness indicators
5.1.3 Enzyme-based time-temperature indicator
5.1.4 Emerging technologies: sustainability of the food supply system
5.2 Intelligent packaging
5.2.1 Absorbing system
5.2.2 Releasing system
5.2.3 Antimicrobial packaging
5.2.4 Edible coatings
5.2.4.1 Inference
References
11. Production of smart packaging from sustainable materials
1. Introduction
2. Mechanical production of SPMs
2.1 Extrusion technique
2.2 Injection molding technique
3. Biochemical production of SPMs
3.1 Production of SPM from sustainable bamboo products
3.2 Production of SPM from sustainable wool products
3.3 Production of SPM from sustainable agricultural residues
3.4 Production of SPM from sustainable animal skin product
3.5 Production of SPM from sustainable eggshell product
3.6 Production of SPM from sustainable chicken feathers
4. Prospects and conclusions
References
12. Smart packaging for commercial food products
Abbreviations
1. Introduction
2. Smart packaging technologies for food products
2.1 Beverage products
2.1.1 Gas releasing packaging
2.1.2 Nutrient releasing packaging
2.1.3 Flavor releasing packaging
2.1.4 Enzyme release packaging
2.2 Bakery based products
2.2.1 Oxygen scavengers
2.2.2 Ethanol emitters
2.3 Fruits and vegetable products
2.4 Milk-based products
2.4.1 Reduced content of cholesterol and lactose
2.4.2 Oxygen scavenger (for Yoghurt)
2.5 Fish and seafood products
2.6 Meat and poultry products
2.6.1 Oxygen scavengers
3. Consumer advantages and comfort factors of smart packaging
3.1 Assessing the consumer's value proposition
3.2 Improving convenience in product use
4. Conclusion
References
13. Smart applications for fish and seafood packaging systems
1. Introduction
1.1 Smart technologies for fish and seafood
2. Sensors
2.1 Chemical sensors
2.2 Biosensors
3. Indicators
3.1 Freshness indicators
3.2 Leakage indicators
3.3 Temperature-time indicators (TTI)
4. Blockchain systems
4.1 RFID systems
5. Electronic sensing systems
6. Conclusions and potential trends
References
14. Smart packaging for medicinal food supplements
1. Introduction
2. Medicinal food products and its types
3. Concept of traditional and smart packaging
4. Necessity of the smart packaging
5. Smart packages
5.1 Active packaging
5.1.1 Classification of scavengers, emitters for active packaging
5.1.1.1 Oxygen scavengers
5.1.1.2 Ethylene scavengers
5.1.1.3 Ethanol scavengers
5.1.1.4 Odor or taint scavengers
5.1.1.5 Moisture scavengers
5.1.1.6 Carbon dioxide (CO2) absorbers & emitters
5.1.1.7 Preservative releasers
5.1.2 Types of antimicrobial active packaging
5.1.2.1 Addition of packets in headspace of package
5.1.2.1.1 Film-based technique
5.1.2.1.2 Tray-based technique
5.1.2.1.3 Pad-based technique
5.1.2.1.4 Label-based technique
5.1.2.1.5 Sachet-based technique
5.1.2.2 Inclusion of various antimicrobial agents directly into polymers
5.1.2.3 Coating antimicrobial on polymer
5.1.2.4 Surface fixation of antimicrobials to polymers
5.1.2.5 Antimicrobial attributing polymer
5.2 Intelligent packaging
5.2.1 Supported with indicator
5.2.1.1 Time temperature indicator (TTI)-based technique
5.2.1.2 Gas indicator-based technique
5.2.1.3 Humidity indicator-based technique
5.2.1.4 Visual indicator-based technique
5.2.1.5 Leak indicator-based technique
5.2.2 Supported without indicator
5.2.2.1 Barcode-based technique
5.2.2.2 RFID tags-based technique
5.2.2.3 Biosensors-based technique
5.2.2.3.1 Optical biosensors
5.2.2.3.2 Electrochemical biosensors
5.2.2.3.3 Commercial biosensors
5.2.2.3.4 Gas sensors
5.2.2.3.5 Humidity sensors
6. Patented products of smart packaging
7. Future challenges and scope of smart packaging
8. Conclusion
References
15. Smart packaging to preserve fruit quality
1. Introduction
2. Fruit freshness is related to classification, stages, and harvesting
3. Smart packaging technologies for fruit preservation and freshness
3.1 The significance of smart packaging and its connection to freshness sensors
3.2 Intelligent packaging technologies for fruit
3.2.1 Direct freshness
3.2.1.1 Spoilage
3.2.1.2 Ripeness
3.2.1.3 Leak
3.2.1.4 Microbial pathogens
3.2.2 Indirect freshness
3.2.2.1 TTIs
3.3 Container-based smart packaging technology
3.3.1 RFID sensors
3.3.2 CO2 non-dispersive infrared (NDIR) sensor
3.4 Fruit packaging with active technologies
3.4.1 Ethylene scavengers
3.4.2 Carbon dioxide emitter
3.4.3 Moisture absorbers for humidity control
4. Conclusion
References
16. Evaluating the sustainable metal packaging for cooked foods among food packaging materials
1. Introduction
2. Major food packaging materials and metal packing
2.1 Metal packaging materials
2.1.1 Metal packaging alternatives
2.1.2 Metal packaging disadvantages and advantages
2.1.2.1 Metal packaging advantages
2.1.2.2 Metal packaging disadvantages
3. Results and discussion
4. Conclusions
References
17. Smart packaging products and smart showcase design
1. Introduction
2. Smart packaging
3. Smart showcase design
3.1 Smart nanosensors for intelligent packaging
3.2 Smart nutrition packet methods and graphene-based nanosensors for nutrition protection and quality checking
3.3 Improvement of the consumer/packaging interface
3.4 Temperature-sensitive smart packaging for meat
3.5 Smarter packaging for consumer food waste reduction
3.6 Smart control systems and showcase design (smart control design for complex flexible aerospace vehicles)
4. Showcase design principles
4.1 Shelf life and showcase design
4.2 Color in showcase
4.3 Use of light in the showcase
5. Showcase accessories
6. Showcase materials
6.1 Wood-based showcase materials
6.2 Solid wood
6.3 Composite wood
6.3.1 Particleboard (particleboard, chipboard, and OSB)
6.3.2 Fiberboard (MDF, MDF lam, and HDF)
6.3.3 Plywood
6.3.4 Metal-based showcase materials
6.3.5 Aluminum (al) and light alloy-based showcase materials
6.3.6 PVC and plastic based showcase materials
6.3.7 Glass showcase materials
7. Smart showcase design proposal
References
18. Biodegradable polymers- a greener approach for food packaging
1. Introduction
2. History of food packaging
3. Characteristics and criteria of packaging materials
4. Types of food packaging
4.1 Aseptic packaging
4.2 Active packaging
4.3 Modified atmosphere packaging (MAP)
4.4 Biodegradable packaging
5. Why is biodegradable packaging important?
6. Biopolymers used for food packaging
6.1 Polysaccharide based polymers
6.1.1 Cellulose
6.1.2 Starch
6.1.3 Polyhydroxyalkanoates
6.1.4 Pectin
6.1.5 Alginate
6.1.6 Chitosan
6.1.7 Agar
6.2 Protein-based polymers
6.3 Lipid-based polymers
6.4 Synthetically produced bio-polyesters
6.4.1 Aliphatic polyesters
6.4.1.1 Polylactic acids
6.4.1.2 Polybutylene succinate (PBS)
6.4.1.3 Polycaprolactone (PCL)
6.4.1.4 Polylactide aliphatic copolymer (CPLA)
6.4.1.5 Polyvinyl alcohol (PVA)
6.4.2 Aromatic polyesters
6.4.2.1 Polyethylene furanoate (PEF)
7. Biodegradable polymers' limitations in food packaging
8. Role or impact of different ingredients in biopolymer modification
8.1 Plasticization
8.2 Chemical processes
8.3 Antimicrobial and antioxidants
8.4 Scavengers and absorbers
8.5 pH alteration
8.6 Indicators
8.7 Ion radiation
9. Advances in food packaging
9.1 Tetra pack
9.2 Nanotechnology
10. Characterization of biodegradable packaging material
10.1 Differential scanning calorimetry
10.2 Thermogravimetric analysis
10.3 Fourier transform infrared spectroscopy
10.4 Nuclear magnetic resonance
11. Polymer fabrication technology for packaging food
11.1 Compression molding
11.2 Injection molding
11.3 Blow molding
11.4 Extrusion molding
11.5 Extrusion coating
11.6 Thermoforming
11.7 Electrospinning
12. Conclusion and future scope
References
19. Application of environmentally benign biodegradable composite in intelligent and active packaging
1. Introduction
1.1 Composite
1.2 Types of composites
1.3 Need for biodegradable composite
2. Biodegradable composite
2.1 Characteristics of biodegradable composite
2.2 Synthesis of biodegradable composite
2.2.1 Extrusion
2.2.2 Film blowing
2.2.3 Casting
2.2.4 Thermopressing
2.2.5 Electrospinning
2.2.6 Melt-mix method
2.3 Environmental impacts of biodegradable composite
2.4 Need for biodegradable composite in smart packaging
3. Smart packaging
3.1 Process of smart packaging
3.1.1 pH indicators
3.1.2 Gas indicators
3.1.3 Time temperature indicators (TTI's)
3.1.4 Fresh-check lifeline integrator
3.1.5 Vistab indicator
3.1.6 RipeSense indicator
3.1.7 3M monitor-mark
3.1.8 Radio frequency identification (RFID) tags
3.2 Current applications of biodegradable composite in smart packaging
4. Benefits of smart packaging
4.1 Customer empowerment
4.2 Quality control
4.3 Customer connectivity
4.4 Prediction analysis
4.5 Predictive planning
4.6 Brand transparency
4.7 Increasing likelihood of positive experience
5. Advanced techniques in smart packaging
5.1 Active packaging
5.2 Connected packaging
6. Future scope and challenges of smart packaging
7. Conclusion
References
Index
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M
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Q
R
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U
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Z