Innovations in Food Packaging

Edited by

  • Jung Han, PepsiCo Corporate R&D / PepsiCo Advanced Research, Plano, TX, USA
  • Jung Han, PepsiCo Corporate R&D / PepsiCo Advanced Research, Plano, TX, USA

Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses.
View full description

Audience

Specialists in the food packaging industries, scientists involved in shelf-life and food safety, advanced food science students at universities

 

Book information

  • Published: July 2005
  • Imprint: ACADEMIC PRESS
  • ISBN: 978-0-12-311632-1

Reviews

"At a list price of $135, the book is a steal, a fraction of the cost to attend one food science or food packaging conference. It will yield much food for thought that you can keep shelved nearby and reference as needed. For food packaging science, this book is a smorgasbord that will keep you content with its detailed content." - Rick Lingle for PACKAGING WORLD (2006)



Table of Contents


Contributors

Preface

Part 1 Fundamental Theories Regarding the Physical and Chemical Background and Quality Preservation of Foods

1 New Technologies in Food Packaging: Overview

Introduction

Developments in Food Processing and Packaging

Food Packaging Technologies

New Food-Processing Technologies

Future Trends in Food Packaging

References

2 Mass Transfer of Gas and Solute through Packaging Materials

Introduction

General Theory

Diffusivity

Solubility/Partitioning

Overall Mass Transfer of Gases and Solutes

Summary

References

3 Quality of Packaged Foods

Introduction

Kinetics

Shelf Life

Aseptic Packaging

Conclusions

References

4 Surface Chemistry of Food, Packaging and Biopolymer Materials

Introduction

Principles of Contact Angle and Surface Energy

Techniques for Measuring the Contact Angle

Applied Research

Future Trends

References

Part 2 Active Packaging Research and Development

5 Introduction to Active Food Packaging Technologies

Introduction

Drivers for Choice of Active Packaging

Forms of Active Packaging

History of Active Packaging

Impact on Packaging Materials and Processes

Active Packaging and the Distribution Chain

Regulatory Environment

References

6 Antimicrobial Packaging Systems

Introduction

Food Safety

Antimicrobial Packaging

Antimicrobial Agents

System Design

Commercialization

References

7 Packaging Containing Natural Antimicrobial or Antioxidative Agents

Introduction

Antimicrobial Packaging

Antioxidative Packaging

Future Potential

References

8 Oxygen-Scavenging Packaging

Introduction

Reviews

History

Application to Food and Beverage Packaging

Future Opportunities

References

9 Intelligent Packaging

Introduction

Intelligent Packaging Applications and Technologies

Consumer Acceptance and Legislative Issues

Conclusions

Disclaimer

References

Part 3 Modified Atmosphere Packaging of Fresh Produce, Meats, and Ready-to-Eat Products

10 Introduction to Modified Atmosphere Packaging

Introduction

Historical Developments

Principles of MAP

MAP Techniques

Advantages and Disadvantages of MAP

Effect of MAP on Shelf Life

Effect of MAP on Micro-Organisms - Safety Issues

Effect of MAP on Nutritional Quality

Combination of MAP with Other Technologies

References

11 Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity Effects

Introduction

Theoretical Approach

Results and Discussion

Conclusions

References

12 Modified Atmosphere Packaging of Ready-to-Eat Foods

Introduction

Classical Nitrogen MAP

Argon MAP

Example Experiments

Results

Conclusions

References

13 Preservative Packaging for Fresh Meats, Poultry, and Fin Fish

Introduction

Preservation of Meat Appearance

Preservation or Development of Desirable Eating Qualities

Delay of Microbial Spoilage

Microbiological Safety

Summary

References

14 Centralized Packaging Systems for Meats

Introduction

Traditional Meat Distribution

Centralized Packaging Systems

Individual Packages

Applied Research

Conclusions

References

Part 4 Edible and Biodegradable Coatings and Films

15 Edible Films and Coatings: A Review

Introduction

Historical and Current Uses of Edible Films and Coatings

Film Composition

Functions and Advantages

Scientific Parameters

Practical Parameters for Commercialization

Conclusions

References

16 Agro-Polymers for Edible and Biodegradable Films: Review of Agricultural Polymeric Materials, Physical and Mechanical Characteristics

Introduction

Agro-Polymers

Processing

Properties and Applications of Edible and Biodegradable Films

Applications of Agro-Polymer Based Materials

Market Opportunities

Conclusion

References

17 Edible Films and Coatings from Plant Origin Proteins

Introduction

Zein Films and Coatings

Soy Protein Films

Wheat Gluten Films

Cottonseed Protein Films

Other Protein Films

Appendix

References

18 Edible Films and Coatings from Animal-Origin Proteins

Introduction

Animal-Origin Proteins

Bioactive Protein-Based Coatings and Films

References

19 Edible Films and Coatings from Starches

Introduction

Starch Fundamentals

Film Formation

Mechanical Properties

Oxygen and Carbon Dioxide Barrier

Summary and Conclusions

References

20 Edible Films and Coatings from Non-Starch Polysaccharides

Introduction

Non-Starch Polysaccharides Used for Films and Coatings

Applications of Edible Films and Coatings

Carbohydrate Chemistry

Conclusion

References

21 Lipid-Based Edible Films and Coatings

Introduction

Materials Used in Lipid-Based Films and Coatings

Preparation

Physical Properties

Influence of the RH Differentials

Applications

Conclusions

References

22 Emulsion and Bi-Layer Edible Films

Introduction

Composite Film Formation

Properties of Bi-Layer Films

Properties of Emulsion Films

Conclusions

References

23 Plasticizers in Edible Films and Coatings

Introduction

Definition and Purpose of Plasticizers

Types of Plasticizing

Theories of Plasticization

Advantages and Disadvantages of Edible Films and Coatings

Properties of Edible Films and Coatings

Polysaccharide-Based Films and Coatings

Protein-Based Films and Coatings

Challenges and Opportunities

Conclusions

References

24 Sensory Quality of Foods Associated With Edible Film and Coating Systems and Shelf-Life Extension

Introduction

Sensory Quality Attributes Associated With Edible Films and Coatings

Edible Coatings to Improve the Quality and Extend the Shelf Life of Foods - Case Studies

Sensory Evaluation of Edible Films, Coatings and Coated Products

Edible Films and Coatings Incorporating Functional Ingredients

Future Research

References

Part 5 Commercial Aspects of New Packaging Technologies

25 Commercial Uses of Active Food Packaging and Modified Atmosphere Packaging Systems

Introduction

Active Packaging

Modified Atmosphere Packaging

Further Reading

26 US Food and Drug Administration Approach to Regulating Intelligent and Active Packaging Components

Introduction

The Food Additive Petition Process

Food Contact Substance Notifications

Special Considerations for Antimicrobial Food Additives

Other Active or Intelligent Packaging Materials

Conclusions

27 Packaging for Non-Thermal Food Processing

Introduction

Non-Thermal Food Processing

Plastic Packaging Materials

Packaging for Non-Thermal Food Processing

Future Research

References

Index