Innovations in Food Packaging

Innovations in Food Packaging

2nd Edition - October 3, 2013

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  • Editor: Jung Han
  • Hardcover ISBN: 9780123946010
  • eBook ISBN: 9780123948359

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Description

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview.

Key Features

  • Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials
  • Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

Readership

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

Table of Contents

  • List of Contributors

    Preface

    Section 1: Physical Chemistry Fundamentals for Food Packaging

    Chapter 1. A Review of Food Packaging Technologies and Innovations

    Introduction

    Developments in food processing and packaging

    Food packaging technologies

    New food-processing technologies

    Future trends in food packaging

    References

    Chapter 2. General Characteristics of Packaging Materials for Food System

    Introduction

    Types and properties of packaging materials for food systems

    Selection of packaging materials for food systems

    References

    Chapter 3. Mass Transfer of Gas and Solute Through Packaging Materials

    Introduction

    General theory

    Diffusivity

    Solubility and partitioning

    Overall mass transfer of gases and solutes

    Summary

    References

    Chapter 4. Surface Chemistry of Food, Packaging, and Biopolymer Materials

    Introduction

    Physical chemistry of food, biopolymer materials, and packaging surfaces

    Adhesion, cohesion and spreading

    Special surfaces of packaging materials inspired by biomimetics

    Instrumental characterization of food, biopolymer materials, and packaging surfaces

    Electrokinetic potential measurement

    References

    Chapter 5. Plasticization and Polymer Morphology

    Introduction

    Type of plasticization

    Plasticizers

    Copolymerization

    Blending

    Polymer morphology

    Microscopic methods for studying polymer morphology

    Conclusion

    References

    Section 2: Active and Intelligent Packaging

    Chapter 6. Antioxidative Packaging System

    Introduction

    Exclusion of oxygen

    Antioxidant packaging

    Controlled release in antioxidant packaging

    Conclusion

    References

    Chapter 7. Antimicrobial Packaging Systems

    Introduction

    Antimicrobial packaging–food interactions and environmental conditions

    Antimicrobial packaging systems

    Regulation and commercialization of antimicrobial packaging

    Future perspectives

    References

    Chapter 8. Intelligent Packaging for Food Products

    Introduction

    Definitions and examples of active and intelligent packaging

    History of active and intelligent packaging

    Global market for active, controlled, and intelligent packaging

    Intelligent packaging systems

    Legal aspects of intelligent packaging

    Conclusion

    References

    Section 3: Edible Coating and Films

    Chapter 9. Edible Films and Coatings: A Review

    Introduction

    Film composition

    Functions and advantages of edible films/coatings

    Scientific parameters

    Practical parameters for commercialization

    Edible film and coating research trends

    Conclusion

    References

    Chapter 10. Processes and Applications for Edible Coating and Film Materials from Agropolymers

    Edible biopolymer coatings for foods

    Edible biopolymer films for foods

    References

    Chapter 11. Edible Coating and Film Materials: Proteins

    Introduction

    Films based on milk proteins

    Collagen and gelatin

    Plasma proteins

    Myofibrillars proteins

    Egg white

    Soy protein

    Wheat gluten

    Zein coatings and films

    Protein-based nanocomposites

    References

    Chapter 12. Edible Coating and Film Materials: Carbohydrates

    Introduction

    Polysaccharides and their edible coatings and films

    Conclusion

    References

    Chapter 13. Edible Coating and Film Materials: Lipid Bilayers and Lipid Emulsions

    Introduction

    Materials for the preparation of lipid-based edible films and coatings

    Preparation of lipid-based edible films and coatings

    Properties of lipid-based edible films and coatings

    Applications

    Conclusion

    References

    Section 4: Biopolymer Packaging

    Chapter 14. Bioplastics for Food Packaging: Chemistry and Physics

    Introduction

    Compostable bioplastics

    Biodegradable polymers

    Recyclable bioplastics

    Summary

    References

    Chapter 15. Utilization of Bioplastics for Food Packaging Industry

    Introduction

    Recent research on bioplastics for food packaging applications

    Applications of bioplastics in the current market

    Conclusion

    References

    Chapter 16. Thermoplastic Starch

    Introduction

    TPS Manufacturing process: casting methods and extrusion procedures

    Improvements in TPS properties

    Starch sources

    Plasticizer

    Nanoclay

    Fiber

    Polymer

    Conclusion

    References

    Chapter 17. Biopolymer-Based Composite Packaging Materials with Nanoparticles

    Introduction

    Preparation and characterization of bio-nanocomposites

    Properties of bio-nanocomposites

    Applications of bio-nanocomposites for food packaging

    Conclusion

    Acknowledgements

    References

    Section 5: Commercial Food Packaging Innovations

    Chapter 18. Modified Atmosphere Packaging for Fresh Fruits and Vegetables

    Introduction

    MAP for fresh and fresh-cut produce

    Microperforated films

    Bioplastics and biodegradable films

    Active MAP (backflush and absorption)

    Antimicrobial MAP systems

    Intelligent MAP

    Summary

    References

    Chapter 19. Modified Atmosphere Packaging of Meat, Poultry and Fish

    Introduction

    Background

    Poultry

    Fish

    Carbon monoxide

    Use of argon in MAP meat

    Combination of processes or additives with MAP

    Antimicrobial applications with MAP

    Summary

    References

    Chapter 20. Microwavable Food Packaging

    Introduction

    Microwave basics

    Microwavable food packaging basics

    Regulations

    References

    Further reading

    Chapter 21. Packaging for Nonthermal Food Processing

    Introduction

    Nonthermal food processing

    Packaging for nonthermal food processing

    Future research

    References

    Chapter 22. Eco-Design for Food Packaging Innovations

    Introduction

    Eco-design guidelines for food packaging innovation

    References

    Chapter 23. New Packaging Technologies, Materials and Formats for Fast-Moving Consumer Products

    Growing demands of current commercial packaging systems for fast-moving consumer goods

    First- and second-level packaging for application to fast-moving consumer goods

    Muscle-based food products: meat, poultry, and fish

    Non-beverage dairy-based products

    Cereal-based products

    Horticultural produce: fruits and vegetables

    Beverages: soft, dairy-based, and alcoholic

    Health, beauty, and personal care products

    Other products

    Conclusion

    References

    Index

    Food Science and Technology International Series

Product details

  • No. of pages: 624
  • Language: English
  • Copyright: © Academic Press 2013
  • Published: October 3, 2013
  • Imprint: Academic Press
  • Hardcover ISBN: 9780123946010
  • eBook ISBN: 9780123948359

About the Editor

Jung Han

Affiliations and Expertise

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

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