Emerging Food Packaging Technologies

Emerging Food Packaging Technologies

Principles and Practice

1st Edition - March 15, 2012
This is the Latest Edition
  • Editors: Kit Yam, Dong Sun Lee
  • eBook ISBN: 9780857095664
  • Paperback ISBN: 9780081016398

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Description

The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability.Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. Part two goes on to consider intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality. Developments in packaging material are analysed in part three, with nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging discussed, alongside a consideration of the safety of plastics as food packaging materials. Finally, part four explores the use of eco-design, life cycle assessment, and the utilisation of bio-based polymers in the production of smarter, environmentally-compatible packaging.With its distinguished editors and international team of expert contributors, Emerging food packaging technologies is an indispensable reference work for all those responsible for the design, production and use of food and beverage packaging, as well as a key source for researchers in this area.

Key Features

  • Reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability
  • Considers intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality
  • Examines developments in packaging materials, nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging and the safety of plastics as food packaging materials

Readership

Those in the food processing industry responsible for food packaging; researchers working in this area (both in industry and academia); producers of packaging materials for the food industry.

Table of Contents

  • Contributor contact details

    Woodhead Publishing Series in Food Science, Technology and Nutrition

    Preface

    Chapter 1: Emerging food packaging technologies: an overview

    Abstract:

    1.1 Introduction

    1.2 Driving forces for innovations in food packaging

    1.3 Emerging technologies to improve the sustainability of the food supply system

    1.4 Tables for evaluating emerging food packaging technologies

    Part I: Developments in active packaging

    Chapter 2: Controlled release food and beverage packaging

    Abstract:

    2.1 Introduction

    2.2 Useful terms for controlled release packaging (CRP)

    2.3 Scientific evidence to support controlled release packaging (CRP)

    2.4 Conceptual framework

    2.5 Process variables

    2.6 Structure variables

    2.7 Property variables

    2.8 Food variables

    2.9 Target release rate

    2.10 Potential food applications

    Chapter 3: Active antimicrobial food and beverage packaging

    Abstract:

    3.1 Introduction

    3.2 Antimicrobial agents

    3.3 Active packaging manufacture and application

    3.4 Measurement of antimicrobial activity

    3.5 Future trends

    3.6 Sources of further information and advice

    3.7 Acknowledgements

    Chapter 4: Active nanocomposites for food and beverage packaging

    Abstract:

    4.1 Introduction

    4.2 Free radical scavenging nanocomposites

    4.3 Oxygen scavenging nanocomposites

    4.4 Antimicrobial nanocomposites

    4.5 Future trends

    Chapter 5: Edible chitosan coatings for fresh and minimally processed foods

    Abstract:

    5.1 Introduction

    5.2 Antimicrobial activity of chitosan

    5.3 Antioxidant properties of chitosan

    5.4 Emulsification properties of chitosan

    5.5 Characterization of chitosan-based film-forming dispersions

    5.6 Physicochemical characteristics of chitosan-based coatings

    5.7 Antimicrobial activity of chitosan-based coatings

    5.8 Application of chitosan coatings to fresh and minimally processed foods

    5.9 Future trends

    5.10 Acknowledgements

    Chapter 6: Flavor-release food and beverage packaging

    Abstract:

    6.1 Introduction

    6.2 Mechanism of flavor release from package to food

    6.3 Impact of diffusion in the packaging material on flavor release kinetics

    6.4 Practical applications and commercial examples

    6.5 Safety issues

    Chapter 7: Emerging packaging technologies for fresh produce

    Abstract:

    7.1 Introduction

    7.2 Modified atmosphere packaging (MAP)

    7.3 Active packaging

    7.4 Antimicrobial packaging

    7.5 Edible coatings

    7.6 Combining different technologies

    7.7 Conclusion and future trends

    Part II: Intelligent packaging and the consumer/packaging interface

    Chapter 8: Intelligent packaging to enhance food safety and quality

    Abstract:

    8.1 Introduction

    8.2 Basic concepts of intelligent packaging (IP)

    8.3 Smart package devices

    8.4 Applications of intelligent packaging (IP) to enhance food safety and biosecurity

    8.5 A conceptual framework for an intelligent decision support system

    8.6 Conclusions

    Chapter 9: Radio-frequency identifiction (RFID) for food and beverage packaging applications

    Abstract:

    9.1 Introduction

    9.2 Principles of radio-frequency identification (RFID)

    9.3 Applications of radio-frequency identification (RFID) in food and beverage packaging

    9.4 Future trends

    9.5 Conclusions

    9.6 Sources of further information and advice

    Chapter 10: Advances in freshness and safety indicators in food and beverage packaging

    Abstract:

    10.1 Introduction

    10.2 Principles of freshness and safety indicators in food and beverage packaging

    10.3 Current technologies and their limitations

    10.4 Recent advances in freshness and safety indicators and their potential applications in food and beverage packaging

    10.5 Future trends

    10.6 Sources of further information and advice

    10.7 Acknowledgement

    Chapter 11: Improving the consumer/packaging interface: smart packaging for enhanced convenience, functionality and communication

    Abstract:

    11.1 Introduction

    11.2 Improved convenience, openability and functionality

    11.3 Providing clearer, more effective communication

    11.4 Drivers and barriers to adoption

    11.5 Conclusions

    Chapter 12: Tamper-evident food and beverage packaging

    Abstract:

    12.1 Introduction

    12.2 What is tamper evidence?

    12.3 Acts of tampering

    12.4 Application of tamper evidence to food and beverage packs

    12.5 Future trends

    12.6 Conclusion

    Part III: Developments in packaging materials

    Chapter 13: Nanocomposites for food and beverage packaging

    Abstract:

    13.1 Introduction

    13.2 Nanofillers and nanocomposites

    13.3 Current commercial application of nanocomposites in food and beverage packaging

    13.4 State-of-the-art nanocomposites

    13.5 Conclusions

    Chapter 14: Emerging coating technologies for food and beverage packaging materials

    Abstract:

    14.1 Introduction

    14.2 Coatings for food and beverage packaging applications: from the past to the present

    14.3 Driving forces for developments in coating technologies and materials

    14.4 New coating materials

    14.5 Physico-chemical approaches for the development of coating materials

    14.6 Nanotechnology and the development of coatings for food and beverage packaging materials

    14.7 Active coatings for food and beverage packaging materials

    14.8 Applications of the latest developments in coating technologies to improve product quality

    14.9 Future trends

    Chapter 15: Light-protective packaging materials for foods and beverages

    Abstract:

    15.1 Introduction

    15.2 Effect of ultraviolet and visible light wavelengths on sensory and nutritional quality of foods and beverages

    15.3 Improving the light barrier properties of food and beverage packaging materials

    15.4 Selecting light barrier properties of packaging to improve sensory and nutritive quality of foods and beverages

    15.5 Future trends

    15.6 Sources of further information and advice

    Chapter 16: Packaging materials for non-thermal processing of food and beverages

    Abstract:

    16.1 Introduction

    16.2 Non-thermal processing of foods and beverages

    16.3 Selection of packaging materials for non-thermal processing

    16.4 Future trends

    Chapter 17: Safety and regulatory aspects of plastics as food packaging materials

    Abstract:

    17.1 Introduction

    17.2 Indirect food additives

    17.3 Nanotechnology in food contact materials

    17.4 Migration of additives

    17.5 Indian Standards for overall migration

    17.6 US Food and Drug Administration (US FDA) Code of Federal Regulations (CFR)

    17.7 European Commission Directives on plastic containers for foods

    17.8 Specific migration curve of toxic additives

    17.9 Recent problems in specific migration

    17.10 Future trends

    17.12 Appendix Abbreviations

    Part IV: Environmentally compatible food packaging

    Chapter 18: Eco-design of food and beverage packaging

    Abstract:

    18.1 Introduction: adding sustainability to packaging functions

    18.2 Principles of eco-design

    18.3 Eco-design of food and beverage packaging

    18.4 Case study: 100% compostable packaging of SunChips® and electronic delivery truck of Frito Lay

    18.5 Conclusion

    Chapter 19: Life cycle assessment (LCA) of food and beverage packaging

    Abstract:

    19.1 Introduction

    19.2 Life cycle assessment (LCA) and sustainability

    19.3 Life cycle assessment (LCA) in the food and beverage packaging industry

    19.4 Using life cycle thinking to improve the sustainability of food and beverage packaging

    19.5 Future trends

    Chapter 20: Smarter packaging for consumer food waste reduction

    Abstract:

    20.1 Food waste: scale of problem

    20.2 Sustainability and ecological footprinting

    20.3 Sustainability of food waste versus packaging waste

    20.4 Food packaging and food waste

    20.5 Food-saving packaging

    20.6 Summary and conclusions

    20.7 Acknowledgment

    Chapter 21: Utilization of biobased polymers in food packaging: assessment of materials, production and commercialization

    Abstract:

    21.1 Introduction: rationale and need for biobased food packaging

    21.2 The environmental impact of conventional food packaging

    21.3 Opportunities for renewable polymers

    21.4 Production of biobased food packaging materials

    21.5 Hybrid blends and composites

    21.6 New developments in the production of packaging from recycled lignocellulosic fiber and renewable materials

    21.7 Assessing the biodegradability of renewable materials in food packaging

    21.8 Biodegradable packaging life cycle assessment

    21.9 Food safety concerns, applications and adoption by the industry

    21.10 Future trends

    Index

Product details

  • No. of pages: 512
  • Language: English
  • Copyright: © Woodhead Publishing 2012
  • Published: March 15, 2012
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9780857095664
  • Paperback ISBN: 9780081016398
  • About the Editors

    Kit Yam

    Kit L. Yam is a Professor in Department of Food Science at Rutgers University.

    Affiliations and Expertise

    Rutgers University, USA

    Dong Sun Lee

    Dong Sun Lee is a Professor at the Department of Food Science and Biotechnology at Kyungnam University, South Korea. Both are noted for their research on food packaging.

    Affiliations and Expertise

    Kyungnam University, South Korea