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Nanostructured materials for food packaging applications /

Nanostructured Materials for Food Packaging Applications brings together the latest advances in the preparation of nanostructured materials with the required properties and performance for food packaging applications. The book begins by summarizing the state-of-the-art, opportunities, challenges and...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Jacob, Jissy (Editor), Cacciotti, Ilaria (Editor), Thomas, Sabu (Editor)
Format: eBook
Language:English
Published: Amsterdam, Netherlands : Elsevier, 2024.
Series:Micro and Nano Technologies
Subjects:
Food > Packaging > Materials.
Nanostructured materials.
Aliments > Conditionnement > Matériaux.
Nanomatériaux.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Front Cover
  • Nanostructured Materials for Food Packaging Applications
  • Nanostructured Materials for Food Packaging Applications
  • Copyright
  • Contents
  • List of contributors
  • Preface
  • 1
  • An overview of the packaging industry: State of the art, opportunities, challenges, criticisms, and solutions
  • 1.1 Introduction
  • 1.2 Historical background
  • 1.3 Traditional packaging materials
  • 1.3.1 Polymers
  • 1.4 Criticisms, trends, and opportunities
  • 1.4.1 Types of bioplastics suitable for packaging
  • 1.4.1.1 Natural polymers
  • 1.4.1.1.1 Polysaccharides
  • 1.4.1.1.2 Proteins
  • 1.4.1.1.3 Lipids
  • 1.4.1.1.4 Synthetic polymers
  • 1.4.2 Intelligent, active, and smart packaging
  • 1.4.2.1 Intelligent packaging
  • 1.4.2.1.1 Oxygen and carbon dioxide indicators
  • 1.4.2.1.2 Humidity sensors
  • 1.4.2.1.3 Detectors of pH changes
  • 1.4.2.1.4 Detectors of specific chemicals
  • 1.4.2.1.5 Time-temperature sensors
  • 1.4.2.1.6 Biosensors for the bacteria detection
  • 1.4.3 Nanotechnologies and nanofillers in food packaging
  • 1.5 Challenges
  • 1.5.1 Food waste in food packaging
  • 1.6 Concluding remarks and future perspectives
  • References
  • 2
  • Polymers and fillers used in the packaging industry
  • 2.1 Introduction
  • 2.2 Conventional polymers for packaging application
  • 2.2.1 Polyethylene
  • 2.2.1.1 Low-density polyethylene
  • 2.2.1.2 High-density polyethylene
  • 2.2.2 Polypropylene
  • 2.2.3 Polyvinyl chloride
  • 2.2.4 Polystyrene
  • 2.2.5 Polyethylene terephthalate
  • 2.3 Biopolymers for packaging applications
  • 2.3.1 Class I biopolymers
  • 2.3.1.1 Starch
  • 2.3.1.2 Cellulose and its derivatives
  • 2.3.1.3 Chitin and chitosan
  • 2.3.1.4 Biopolymers derived from protein origin
  • 2.3.2 Class II biopolymers
  • 2.3.2.1 Polyhydroxyalkanoate
  • 2.3.3 Class III biopolymers
  • 2.3.3.1 Poly(lactic acid)
  • 2.3.4 Class IV biopolymers
  • 2.3.4.1 Polycaprolactone
  • 2.3.4.2 Poly(butylene adipate-co-terephthalate)
  • 2.3.5 Class V biopolymers
  • 2.4 Polymer nanocomposites
  • 2.4.1 Nanofillers
  • 2.4.1.1 Clays and organic nanofillers
  • 2.4.1.2 Inorganic nanofillers
  • 2.4.1.3 Carbon nanofillers
  • 2.4.2 Role of nanofillers in polymer matrix
  • 2.5 Bionanocomposites: Overview
  • 2.6 Conclusion
  • References
  • 3
  • General characteristics of packaging materials and their modifications
  • 3.1 Introduction
  • 3.2 General characteristics of plastics as packaging material
  • 3.2.1 Physical properties of plastics as packaging materials
  • 3.2.1.1 Molecular weight
  • 3.2.1.2 Chain entanglement
  • 3.2.1.3 Intermolecular forces
  • 3.2.1.4 Density
  • 3.2.1.5 Break resistance
  • 3.2.1.6 Sealability
  • 3.2.1.7 Metal coating and printing receptivity
  • 3.2.1.8 Flexibility in fabrication
  • 3.2.2 Thermal behavior of plastics
  • 3.2.2.1 Melting temperature (Tm)
  • 3.2.2.2 Glass transition temperature (Tg)
  • 3.2.2.3 Heat capacity
  • 3.2.2.4 Heat of fusion (Hm)
  • 3.2.2.5 Thermal conductivity