Food Packaging and Preservation

Antimicrobial Materials and Technologies

1st Edition - November 16, 2023
Editors: Amit K. Jaiswal, Shiv Shankar
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 0 0 4 4 - 7
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 8 8 6 2 0 - 8

Food Packaging and Preservation: Antimicrobial Materials and Technologies provides a scaffolded introduction to principles of biological science (food contamination and their… Read more

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Food Packaging and Preservation: Antimicrobial Materials and Technologies provides a scaffolded introduction to principles of biological science (food contamination and their effect on human health) as well as nanomaterials, natural antimicrobials and emerging non-thermal processing methods. The book's goal is to help users develop sustainable usage of these materials and technologies. It is designed to help researchers in food technology, materials science, nanoscience, and polymer science, but it will also be ideal for researchers and developers who develop antimicrobial technologies for food industry applications, in particular food packaging and the preservation of food products.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Preface
1: Antimicrobial materials for food packaging and preservation
Chapter 1. Microbial contamination of food
Abstract
1.1 Introduction
1.2 Microbial contamination of meat
1.3 Microbial contamination of milk and milk products
1.4 Microbial contamination of fruits and vegetables
1.5 Conclusion
References
Chapter 2. Antimicrobial nanoparticles in active food packaging applications
Abstract
2.1 Introduction
2.2 Antimicrobial nanoparticles
2.3 Status on food nanotechnology
2.4 Nanotechnology in food processing
2.5 Nanotechnology for food packaging
2.6 Nanotechnology in food safety
2.7 Future prospective and risk associated with nanotechnology
References
Chapter 3. Biopolymer-based antimicrobial nanocomposite materials for food packaging and preservation
Abstract
3.1 Introduction
3.2 Biopolymers and their classification
3.3 Biopolymeric nanocomposites
3.4 Antimicrobial activity of nanofillers
3.5 Antimicrobial biopolymeric nanocomposite films
3.6 Safety aspects and future perspectives
Acknowledgments
References
Chapter 4. Plastic and bioplastic-based nanocomposite materials for food packaging and preservation
Abstract
4.1 Introduction
4.2 Commonly available food packaging materials
4.3 Recyclable and recycled plastics
4.4 Types of plastic used in packaging
4.5 Nonbiodegradable bioplastics for food packaging
4.6 Biodegradable plastics for food packaging
4.7 Conclusion
References
Chapter 5. Impact of nanoparticles on fish and other marine products
Abstract
5.1 Introduction
5.2 Fish production
5.3 Fish composition
5.4 Perishibility of fish
5.5 Active packaging
5.6 Antimicrobial active packaging
5.7 Compounds used in active food packaging
5.8 Nanotechnology
5.9 Nanostructures in the conservation of fish and other marine products
5.10 Conclusion
References
2: Natural antimicrobials for food packaging and preservation
Chapter 6. Novel food packaging systems with antimicrobial agents from microbial source
Abstract
6.1 Background
6.2 Active packaging
6.3 Antimicrobial packaging systems
6.4 Design of antimicrobial packaging systems
6.5 Mechanism of antimicrobial action of the package
6.6 Antimicrobial substances from microbial sources
6.7 Classification, sources, and inhibitory spectrum
6.8 Bacteriocins and lipopeptides from Bacillus
6.9 ε-Polylysine
6.10 Techniques for measuring antimicrobial packaging action
6.11 Food models
6.12 Applications
6.13 Regulations
6.14 Concluding remarks and future trends
Acknowledgment
References
Chapter 7. Antimicrobial agents from herbs and spices for food packaging applications
Abstract
7.1 Background
7.2 Herbs and spices in food packaging materials
7.3 Antimicrobial agents from herbs and spices in biopolymers
7.4 Antimicrobial agents from herbs and spices in biopolymer/polymer blends
7.5 Antimicrobial agents from herbs and spices in synthetic polymer
7.6 Concluding remarks and future trends
References
Further reading
Chapter 8. Natural antimicrobials from fruits and plant extract for food packaging and preservation
Abstract
8.1 Introduction
8.2 Antimicrobial agents in food packaging
8.3 Antimicrobial-loaded nanocarriers for food packaging applications
8.4 Conclusion and future trends
References
Chapter 9. 3D printing of antimicrobial agents for food packaging
Abstract
9.1 Introduction
9.2 Understanding microbial surfaces for rationalizing adhesion processes
9.3 Conceptualizing “New” materials antimicrobial packaging agents
9.4 Bactericidal biomimetic surfaces: clues to modeling antibacterial nanostructured surfaces
9.5 Antimicrobial materials: a technological hurdle at the intersection of innovation and materials complexity?
9.6 3D printing of antimicrobial materials
9.7 Concluding comments
References
3: Novel non-thermal technology for food preservation
Chapter 10. Role of irradiation in antimicrobial nanoparticles and nanocomposite material synthesis
Abstract
10.1 Introduction
10.2 Application of nanoparticles and nanocomposites
10.3 Conclusions
References
Chapter 11. Gamma and electron beam for food processing
Abstract
11.1 Introduction
11.2 Food irradiation technologies: gamma and electron-beam
11.3 Processing effects on nutrients and bioactive
11.4 Concluding remarks
References
Chapter 12. Cold plasma treatment in food packaging: effects on material properties, sterilization, and safety considerations
Abstract
12.1 Introduction
12.2 Plasma
12.3 Use of cold plasma in food packaging
12.4 Effect of cold plasma on packaging properties
12.5 Safety of cold plasma for food packaging applications
12.6 Conclusion and future perspectives
References
Chapter 13. Current development in ozone-based food preservation
Abstract
13.1 Introduction
13.2 Ozone general aspects and properties
13.3 Ozone uses for food safety and quality
13.4 Aspects of toxicity and safety
13.5 Concluding remarks and trends
References
Chapter 14. Pulsed electric field processing: food pasteurization, tissue treatment, and seed disinfection
Abstract
14.1 Introduction
14.2 Pulsed electric fields applications for food processing
14.3 Pulsed electric fields applications for enzyme inactivation
14.4 Pulsed electric field applications for plant tissue treatment
14.5 Pulsed electric field applications for seed treatment
14.6 Conclusions
References
Chapter 15. Pulsed ultraviolet light for microbial inactivation and its applications for food decontamination
Abstract
15.1 Introduction
15.2 Conventional UV systems
15.3 Photoreactivation and dark repair post-UV, UV-LED, and PUV treatment
15.4 Microbial inactivation by UV, UV-LED, and pulsed UV light
15.5 Applications of UV, UV-LED, and pulsed UV light for food safety
15.6 Limitations to the UV, UV-LED, AND pulsed UV light system
15.7 Concluding remarks and future trends
References
Chapter 16. Microwave heating in food processing
Abstract
16.1 Introduction
16.2 Principles of microwave heating
16.3 Food applications of microwave heating
16.4 Industrial processing implementation of microwave technology
References
Index

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Amit K. Jaiswal

Shiv Shankar