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 char

Details

No. of pages:
512
Language:
English
Copyright:
© 2012
Published:
Imprint:
Woodhead Publishing
Electronic ISBN:
9780857095664
Print ISBN:
9781845698096
Print ISBN:
9780081016398

About the editors

Kit Yam

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

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.

Reviews

Overall, the book provides a wide range of information., International Journal of Dairy Technology