http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Biodegradable and Edible Food Packaging: Trends and Technologies presents the concept, status and recent advancements of Biodegradable and Edible packaging materials. The book offers broad and available information regarding principles of food packaging and its applications in different area of food and non-food. Chapters bring a detailed overview of the interaction of constituents and properties like physiochemical, mechanical, microbiological and engineering. The book also serves latest information regarding the packaging requirements of almost all food groups, including knowledge regarding biodegradable and edible food packaging materials that reduce environmental pollution. This is a solid reference book that helps readers understand different benefits of using biodegradable and edible films and their development and suitability with various foods.
Front Cover -- Biodegradable and Edible Food Packaging -- Copyright Page -- Contents -- List of contributors -- 1. Introduction to food packaging -- 1.1 Introduction to food packaging -- 1.1.1 Socioeconomic needs -- 1.2 Brief historical perspective of packaging development -- 1.3 Types of packaging materials -- 1.3.1 Metal -- 1.3.1.1 Lacquering of cans -- 1.3.2 Glass -- 1.3.2.1 Glass and glass container manufacture -- 1.3.2.1.1 Melting -- 1.3.2.1.2 Container forming -- 1.4 Closure selection -- 1.4.1 Plastics -- 1.4.2 Paper -- 1.4.3 Retort pouches -- 1.5 Antimicrobial packaging -- 1.5.1 Antimicrobial agent-containing envelope pads -- 1.5.2 Antibacterial agent direct incorporation into polymers -- 1.5.3 Coating or adsorbing antimicrobial to chemical compound surface -- 1.6 Active and intelligent packaging -- 1.7 Innovation in food packaging -- 1.8 Advantages of biodegradable packaging materials -- 1.8.1 Advantages of edible food packaging -- 1.9 Conclusion -- References -- Further reading -- 2. Biodegradable and edible packaging materials -- 2.1 Introduction -- 2.2 Sources of edible and biodegradable packaging materials -- 2.2.1 Proteins -- 2.2.1.1 Cereal proteins -- 2.2.1.2 Wheat -- 2.2.1.3 Milk proteins -- 2.2.1.4 Casein -- 2.2.1.5 Whey protein -- 2.2.1.6 Muscle proteins -- 2.2.1.7 Cattle (bovine) -- 2.2.1.8 Poultry -- 2.2.1.9 Marine species -- 2.2.2 Polysaccharides -- 2.2.2.1 Seaweed products-alginate, carrageenan, and agar -- 2.2.2.2 Pectin -- 2.2.2.3 Cellulose -- 2.2.2.4 Starch -- 2.2.2.5 Chitosan -- 2.2.3 Lipid-based biodegradable and edible packaging material -- 2.2.3.1 Oils and fats -- 2.2.3.2 Essential oils -- 2.3 Biodegradable composites and packaging films -- 2.3.1 Additives in biodegradable packaging films -- 2.3.1.1 Antimicrobials and antioxidants -- 2.3.1.2 Nanocomposites -- 2.3.1.3 Desired properties of edible and biodegradable films.
2.4 Conclusion -- References -- 3. Manufacture of biodegradable food packaging -- 3.1 Introduction -- 3.2 Building materials -- 3.2.1 Proteins -- 3.2.2 Polysaccharides -- 3.2.3 Lipids -- 3.2.4 Nanoparticles -- 3.3 Preparation methods of packaging films -- 3.3.1 Homogenization -- 3.3.2 Casting -- 3.3.3 Electrospinning -- 3.3.4 Extrusion -- 3.4 Desired characteristics of packaging material -- 3.4.1 Thickness -- 3.4.2 Appearance -- 3.4.3 Mechanical properties -- 3.4.4 Barrier properties -- 3.4.5 Preservative properties -- 3.5 Safety and legal considerations of packaging films -- 3.6 Technical and environmental considerations for film development -- 3.6.1 Ingredients -- 3.6.2 Biodegradability -- 3.7 Commercially available biodegradable packaging materials -- 3.8 Applications of biodegradable packaging materials -- 3.8.1 Meat products -- 3.8.2 Dairy products -- 3.8.3 Fruits and vegetables -- 3.9 Conclusion and future outline -- References -- 4. Engineering properties of edible films -- 4.1 Introduction -- 4.2 Significance of engineering properties in edible films -- 4.3 Optical properties of edible films -- 4.3.1 Color -- 4.3.2 Transparency and transmittance -- 4.3.3 Haze and clarity -- 4.4 Permeability properties of edible films -- 4.4.1 Permeability to water vapor -- 4.4.2 Permeability to gases -- 4.5 Mechanical properties of edible films -- 4.5.1 Young's modulus -- 4.5.2 Tensile strength -- 4.5.3 Elongation -- 4.6 Surface properties of edible films -- 4.6.1 Wettability -- 4.6.2 Cohesion and adhesion -- 4.6.3 Critical surface tension -- 4.7 Thermal properties of edible films -- 4.7.1 Differential scanning calorimeter -- 4.7.2 Thermogravimetric analysis -- 4.8 Microstructural analysis of edible films -- 4.9 Viscoelastic properties of edible films -- 4.9.1 Creep-recovery test -- 4.9.2 Frequency sweep test -- 4.10 Spectroscopic analysis of edible films.
4.11 X-ray diffraction analysis of edible films -- 4.12 Conclusion -- References -- 5. Starch-based food packaging -- 5.1 Introduction -- 5.2 Starch-based films -- 5.2.1 Native starch-based films -- 5.2.2 Modified starch-based films -- 5.2.3 Starch-based composites and nanocomposite films -- 5.2.4 Starch-based antimicrobial films -- 5.2.5 Starch-based composites as a sensor for contaminants -- 5.3 Starch-based packaging for vegetables and fruit preservation -- 5.4 Impact of starch-based edible films on the overall quality of fresh-cut produce -- 5.5 Challenges -- 5.6 Use of different additives to enhance the properties of starch-based film -- 5.6.1 Function of essential oils and extract as additives -- 5.6.2 Function of chemicals as an additive -- 5.6.3 Function of pigment and others as additives -- 5.7 Conclusion -- References -- 6. Cellulose and hemicellulose-based packaging -- 6.1 Introduction -- 6.2 Films based on cellulose and its derivatives -- 6.2.1 Cellulose esters -- 6.2.1.1 Cellulose acetate -- 6.2.1.2 Cellulose sulfate -- 6.2.1.3 Cellulose nitrate -- 6.2.2 Cellulose ethers -- 6.2.2.1 Carboxymethyl cellulose -- 6.2.2.2 Ethyl cellulose and methyl cellulose -- 6.2.3 Nanocellulose -- 6.3 Films based on hemicellulose and its derivatives -- 6.3.1 Galactoglucomannans -- 6.3.2 Xylans -- 6.3.3 Xyloglucan -- 6.4 Preparation of cellulose, hemicellulose-based edible films -- 6.4.1 Methods for fabrication of food packaging films -- 6.4.1.1 Solution casting -- 6.4.1.2 Layer-by-layer assembly -- 6.4.1.3 Extrusion -- 6.4.1.4 Coatings -- 6.4.1.5 Polymeric hydrogel -- 6.4.1.6 Spray drying -- 6.4.1.7 Electrospinning -- 6.4.1.8 Micro- and nanoencapsulation -- 6.4.1.9 Nano emulsion -- 6.4.1.10 Adsorption -- 6.4.2 Incorporation of additives to enhance the functional properties of films -- 6.4.2.1 Blending with synthetic polymers.
6.4.2.2 Blending with natural polymers -- 6.4.2.3 Blending with proteins and enzymes -- 6.4.2.4 Blending of cellulose with metal particles -- 6.4.2.5 Blending of cellulose with plant phenolic compounds -- 6.5 Impact of films on quality of fruits, vegetables, and fresh cut-fruits and vegetables -- 6.5.1 Moisture barrier -- 6.5.2 Texture -- 6.5.3 Color -- 6.5.4 Ethylene production -- 6.5.5 Respiration -- 6.5.6 Microbial contamination -- 6.5.7 Flavor -- 6.6 Application of cellulose and hemicellulose films in fresh and fresh cut-fruits and vegetables -- 6.6.1 Fruits -- 6.6.2 Vegetables -- 6.6.3 Fresh cut-fruits and vegetables -- 6.7 Conclusion and future considerations -- References -- 7. Gum-based food packaging -- 7.1 Introduction -- 7.2 Physicochemical properties of gums -- 7.3 Classification of gums -- 7.3.1 Based on origin -- 7.3.1.1 Natural gums -- 7.3.1.2 Modified gums -- 7.3.1.3 Synthetic gums -- 7.4 Gums sources -- 7.5 Guar gum -- 7.6 Locust bean gum -- 7.7 Carrageenan gum -- 7.8 Gum Arabic -- 7.9 Tragacanth gum -- 7.10 Agar -- 7.11 Alginates -- 7.12 Xanthan -- 7.13 Films from various gums -- 7.14 Plant-based gum films -- 7.14.1 Seed-based gum films -- 7.14.2 Seed mucilage-based films -- 7.14.3 Microbial-based gum films -- 7.15 Techniques used and way forward -- References -- 8. Protein-based food packaging -- 8.1 Introduction -- 8.2 Important properties of proteins for their use as packaging material -- 8.3 Films based on protein sources -- 8.3.1 Gelatin -- 8.3.2 Myofibrillar proteins -- 8.3.3 Casein -- 8.3.4 Whey protein -- 8.3.5 Wheat gluten -- 8.3.6 Corn zein -- 8.3.7 Soybean protein -- 8.4 Methods for improvement of protein-based films -- 8.4.1 Cross-linking -- 8.4.2 Blending with other biopolymers (composite film) -- 8.4.3 Reinforcing with nanoparticles (nanocomposite film) -- 8.5 Food application of protein-based films -- 8.5.1 Cheese.
8.5.2 Fruits and vegetables -- 8.5.3 Meat products -- 8.5.4 Fishery products -- 8.6 Additives to enhance the biodegradable functionality of protein-based films -- 8.6.1 Nanoparticles/nanostructures -- 8.6.2 Bioactive compounds -- 8.6.3 Blending with other polymers/biopolymers -- 8.7 Conclusion and future trends -- References -- Further reading -- 9. Lipidbased food packaging -- 9.1 Introduction -- 9.2 Lipid sources -- 9.2.1 Vegetable oils -- 9.2.2 Fatty acids -- 9.2.3 Edible waxes -- 9.2.4 Other lipids -- 9.3 Advantages and limitations of lipid packaging materials -- 9.3.1 Advantages -- 9.3.2 Limitations -- 9.4 Lipidbased composite films -- 9.5 Application of lipidbased edible films in fruit and vegetable preservation and their impact on overall quality -- 9.6 Uses of different additives for enhancement of functional properties of films -- 9.7 Future trends and conclusions -- References -- 10. Application of nanotechnology in food packaging -- 10.1 Introduction -- 10.2 Preparation of nanocomposite films -- 10.2.1 Solvent casting method -- 10.2.2 Extrusion method -- 10.2.3 Spraying and dipping -- 10.2.4 Electrospinning -- 10.3 Metal-based nanomaterials for food packaging -- 10.3.1 Silver nanoparticles -- 10.3.1.1 Mechanical properties -- 10.3.1.2 Barrier properties -- 10.3.1.3 Water solubility -- 10.3.1.4 Antimicrobial activity -- 10.3.2 Gold nanoparticles -- 10.3.2.1 Mechanical properties -- 10.3.2.2 Barrier properties -- 10.3.2.3 Water solubility -- 10.3.2.4 Antimicrobial activity -- 10.4 Metal oxide-based nanomaterials for food packaging applications -- 10.4.1 Zinc oxide nanoparticles -- 10.4.1.1 Mechanical properties -- 10.4.1.2 Barrier properties -- 10.4.1.3 Water solubility -- 10.4.1.4 Antimicrobial activity -- 10.4.2 Titanium oxide nanoparticles -- 10.4.2.1 Mechanical properties -- 10.4.2.2 Water solubility -- 10.4.2.3 Barrier property.
[Place of publication not identified] : ELSEVIER ACADEMIC PRESS, 2023