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El. knyga: Biomaterials in Food Packaging

Edited by (Galgotias University, India), Edited by (Glocal University, India)
  • Formatas: 336 pages
  • Išleidimo metai: 22-Sep-2022
  • Leidėjas: Jenny Stanford Publishing
  • Kalba: eng
  • ISBN-13: 9781000522976
Kitos knygos pagal šią temą:
Biomaterials in Food PackagingDidesnis paveikslėlis
  • Formatas: 336 pages
  • Išleidimo metai: 22-Sep-2022
  • Leidėjas: Jenny Stanford Publishing
  • Kalba: eng
  • ISBN-13: 9781000522976
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Biomaterials in Food Packaging presents up-to-date research on the applications and development of the packaging materials that originate from biological resources. It discusses the advances made in bioactive, biodegradable, edible films, and nano-based smart materials for food packaging applications that can be a substitute for their synthetic counterparts to enhance the food’s shelf life significantly. It not only encompasses a comprehensive overview of environment-compatible and biodegradable biomaterials but also highlights the recent trends in their applications in food packaging. The book is a valuable reference for researchers, undergraduate and postgraduate students, academicians, educators, industry scientists, and general readers seeking bio-based materials for food packaging applications.



This book addresses, through up-to-date research, the applications and development of the packaging materials that originate from biological resources.

Preface xiii
1 Biomaterials for Food Packaging: An Overview
1(48)
Fazilah Ariffm
Hanisah Kamilah
Kaiser Mahmood
Alias A. Karim
1.1 Introduction
2(1)
1.2 Categories of Biomaterials
3(5)
1.3 Advantages and Disadvantages of Biomaterials
8(1)
1.4 Degradation of Biomaterials
9(3)
1.5 Biomaterials vs. Synthetic Plastics for Food Packaging
12(5)
1.6 Methods of Forming Biomaterial-Based Packaging
17(12)
1.6.1 Film Preparation Methods
17(4)
1.6.2 Advancements in Packaging Material Development
21(8)
1.7 Safety Concerns of Biomaterial-Based Packaging
29(4)
1.8 Global Trends toward Biodegradable Polymers Packaging
33(2)
1.9 Conclusion
35(14)
2 Active Ingredients Enabled Edible Coatings and Films Improve Shelf Life of Food: An Overview
49(34)
Tanvir Arfin
2.1 Introduction
50(1)
2.2 Background
51(1)
2.3 Functions and Advantages
52(1)
2.4 Importance of EC and EF
53(1)
2.5 Structural Matrix
53(2)
2.6 Synthesis of EF
55(1)
2.7 Barrier Feature
55(1)
2.8 Active Biopackaging
55(2)
2.9 Chemistry of EF and EC
57(12)
2.9.1 Polysaccharide
58(7)
2.9.2 Protein
65(3)
2.9.3 Composite
68(1)
2.10 Economic and Nutritional Influences
69(1)
2.11 Protection of Food Product: Mechanism Phenomena
70(1)
2.12 Healthy Foods: Public Demands
70(1)
2.13 Conclusion
70(13)
3 Surface Chemistry for Intelligent Food Packaging
83(22)
Sivapriya Veeraiyan
Abdul Azeez Nazeer
Saravanan Dhandapani
Sudarshana Deepa Vijaykumar
3.1 Introduction
84(1)
3.2 Simple Food Package and Intelligent Devices
85(1)
3.3 Intelligent Packaging Technique
86(1)
3.4 Devices Used in IPT
86(1)
3.5 Indicators of IPT
87(12)
3.5.1 Temperature Indicators
87(2)
3.5.2 Gas Indicators
89(1)
3.5.3 Freshness Indicators
90(2)
3.5.4 Sensors
92(5)
3.5.5 Data Carriers
97(2)
3.6 Other IPT Systems
99(1)
3.7 Summary and Future Prospects of IPT
99(6)
4 Brief Overview of Aspiring Properties of Functional Biopolymers for Food Packaging Applications
105(16)
Pooja Agarwal
Anjali Gupta
Divya Tripathy
4.1 Introduction
106(1)
4.2 Biopolymer
107(4)
4.2.1 Polysaccharide-Based Biopolymer
108(1)
4.2.2 Synthetic Biopolymer
109(2)
4.3 Desirable Properties of Biopolymers for Food Packaging Application
111(3)
4.3.1 Gas Barrier
111(1)
4.3.2 Thermal and Mechanical
112(1)
4.3.3 Moisture Barrier
113(1)
4.3.4 Biodegradability
114(1)
4.4 Functional/Active Packaging
114(2)
4.5 Conclusion
116(5)
5 Recent Research and Development in Food Packaging Technologies: A Review
121(16)
Syed Dilshad Alam
Rupak Raja
Vikas Shirsath
Arvind Kumar Jain
Shafat Ahmad Khan
Imran Ali
5.1 Introduction
122(1)
5.2 Key Functions and Requirements of Food Packaging
122(1)
5.3 Packaging Technologies Prospects
123(8)
5.3.1 Conventional Technology
124(1)
5.3.2 Modern Technology
124(7)
5.4 Conclusion and Future Dimension
131(6)
6 Edible Coatings: Recent Advancements on Protein- and Polysaccharide-Based Films
137(22)
Anjali Gupta
Divya Tripathy
Meenu Aggarwal
Pooja Agarwal
6.1 Introduction
138(1)
6.2 Protein-Based Edible Films and Coatings
139(5)
6.2.1 Globular Proteins
140(3)
6.2.2 Fibrillar Proteins
143(1)
6.3 Polysaccharide-Based Edible Films and Coatings
144(6)
6.3.1 Starch-Based Coatings and Films
145(2)
6.3.2 Cellulose-Based Coatings and Films
147(1)
6.3.3 Chitosan-Based Coatings and Films
147(1)
6.3.4 Pectin-Based Coatings and Films
148(1)
6.3.5 Alginate-Based Coatings and Films
149(1)
6.4 Conclusion
150(9)
7 Characterization of Cassava Starch-Zinc Nanocomposite Film for Food Packaging
159(22)
Adeshina Fadeyibi
7.1 Introduction
160(2)
7.2 Materials and Methods
162(4)
7.2.1 Synthesis and Particle Size Analysis of Nanoparticles
162(1)
7.2.2 Development of Nanocomposite Film
162(1)
7.2.3 Determination of Structural and Barrier Properties
163(2)
7.2.4 Determination of Thermal and Rheological Properties
165(1)
7.3 Results and Discussion
166(10)
7.3.1 Permeability of Nanocomposite Film
166(3)
7.3.2 Thermal Stability of Nanocomposite Film
169(1)
7.3.3 Mechanical Properties of Nanocomposite Film
170(3)
7.3.4 Structural Stability of Nanocomposite Film
173(3)
7.4 Conclusion
176(5)
8 Review on Advanced Food Packaging Materials Based on Functional Biopolymer Matrix
181(38)
Md. Aftab Alam
Rizwana Khatoon
Shamsul Huda
Pramod Kumar Sharma
8.1 Introduction
182(2)
8.2 Origin and Description of Bio-Based Polymers
184(1)
8.3 Polysaccharides
184(7)
8.3.1 Plant-Based Polysaccharides
185(2)
8.3.2 Animal-Based Polysaccharides
187(4)
8.4 Proteins
191(5)
8.4.1 Plant-Based Proteins
191(2)
8.4.2 Animal-Based Proteins
193(2)
8.4.3 Microbial-Based Proteins
195(1)
8.5 Edible Films and Coatings
196(1)
8.6 Properties of Edible Films
197(1)
8.6.1 Antimicrobial Activity
197(1)
8.6.2 Antioxidant Activity
197(1)
8.7 Alginate-Based Edible Films
198(1)
8.8 Protein-Based Edible Films
198(1)
8.9 Fossil-Based Biopolymeric Blends
199(1)
8.10 Future Perspective
199(1)
8.11 Conclusion
200(19)
9 Prospects of Nanomaterials in Active Finishing of Food and Food Packaging: A Review
219(14)
Divya Bctjpai Tripathy
Anjali Gupta
Pooja Agarwal
9.1 Introduction
220(1)
9.2 Food Packaging Applications of Nanomaterials
221(6)
9.2.1 Protective Finishing of Food
222(1)
9.2.2 Enhancement of Barrier Properties
222(1)
9.2.3 Active Packaging
222(1)
9.2.4 Intelligent or Smart Packaging
223(1)
9.2.5 Surface Biocides
224(1)
9.2.6 Antioxidant Properties
224(1)
9.2.7 Detection of Spoilage and Pathogenic Microorganisms
225(1)
9.2.8 Humidity Indicators
226(1)
9.2.9 Bio-Based Food Packaging
227(1)
9.3 Nanotechnology: Environmental and Human Safety Prospects
227(1)
9.4 Conclusion
227(6)
10 Applications of Nano-Biocomposite Materials as Antimicrobial and Antioxidant Finishing Agents for Packaged Food Products
233(24)
Md. Aftab Alam
Rizwana Khatoon
Shamsul Huda
Niyaz Ahmad
Pramod Kumar Sharma
10.1 Introduction to Nanotechnology in Food Packaging Systems
234(2)
10.2 Packaging Technologies Based on Nanotechnology
236(6)
10.2.1 Nanotechnological Systems for Active Packaging
236(2)
10.2.2 Nanotechnological Systems for Smart/Intelligent Packaging
238(3)
10.2.3 Nanotechnological Systems for Improved Packaging
241(1)
10.3 Biodegradable Nanocomposites
242(1)
10.4 Other Polymer Matrix-Based Nanocrystal Systems
243(3)
10.5 Conclusions and Future Perspective
246(11)
11 Antioxidant Finishing Enabled Packaging for Improved Shelf Life of Food
257(18)
Meenu Aggarwal
Anjali Gupta
Vanita Sapra
Meenakshi Singhal
Nisha Saini
11.1 Introduction
258(1)
11.2 Current Challenges in Food Packaging Industry
258(1)
11.3 Smart Packaging Systems
259(2)
11.4 Biopolymer Packaging: Edible Films and Coverings
261(6)
11.4.1 Bioactive Packaging
261(1)
11.4.2 Antioxidant Properties in Biopolymer Packages
262(5)
11.5 Nanotechnology in Food Packaging Industry
267(1)
11.6 Conclusion and Future Remarks
268(7)
12 Active Finishing Agents for Food Bio-Preservation Based on Natural Origin to Prevent Microbial Risks
275(18)
Smrita Singh
Lalit Prasad
Ashutosh Singh Chauhan
andShafat Ahmad Khan
12.1 Introduction
276(1)
12.2 Active Finishing Agents from Bacterial World in Food Preservation
277(8)
12.2.1 Major Derived Components
277(3)
12.2.2 Minor-Derived Components
280(5)
12.3 Toxicological and Safety Aspect
285(1)
12.4 Conclusion and Future Outlook
286(7)
13 Upsurgence of Bio-Based Packaging Materials: Emphasis on Biodegradable Plastics as a Greener Alternative
293(20)
Divya Bajpai Tripathy
Pinki Chakraborty
Munesh Sharma
Mohd Yusuf
13.1 Introduction
294(1)
13.2 Types of Biodegradable Plastics
295(5)
13.2.1 Polyhydroxyalkanoar.es
299(1)
13.2.2 Polylactic Acid
299(1)
13.2.3 Starch-Based Plastics
299(1)
13.2.4 Cellulose-Based Plastics
300(1)
13.2.5 Lignin-Based Polymer Composites
300(1)
13.3 Bioplastics vs. Compostable Plastics
300(1)
13.4 Mechanism of Biodegradation
300(2)
13.5 Factors Influencing Biodegradation
302(3)
13.5.1 External Factors
302(2)
13.5.2 Internal Factors
304(1)
13.6 Economic Aspects
305(1)
13.7 Industrial Aspects
306(1)
13.8 Conclusion and Future Outlook
307(6)
Index 313
Mohd Yusuf is associate professor in the Department of Natural and Applied Sciences, School of Technology, The Glocal University, India. He received his PhD on "Nature-derived products and applications thereof" from Jamia Millia Islamia, India, in 2013 under the supervision of Dr F. Mohammad. His research interests are green and sustainable materials, functional biomaterials, biocolorants, composite and applied materials, nanomaterials, wastewater treatment, and energy storage technologies. Dr Yusuf has more than 52 publications to his credit, including research articles, reviews, books, and chapters in edited volumes.

Shafat Ahmad Khan is assistant professor in the Department of Chemistry, Galgotias University, India. He received his PhD in organic chemistry from Jamia Millia Islamia in 2012. His research interests include natural product chemistry, thermodynamics and kinetics of colorants, UV-blocking, and antibacterial textile finishing. Dr Khan has published several peer-reviewed research papers in international and national journals and book chapters.
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