Starch-Based Materials in Food Packaging

Starch-Based Materials in Food Packaging: Processing, Characterization and Applications comprises an experimental approach related to the processing and characterization of biopolymers derived from different starches. The book includes fundamental knowledge and practical applications, and it also covers valuable experimental case studies. The book not only provides a comprehensive overview concerning biodegradable polymers, but also supplies the new trends in their applications in food packaging.

The book is focused toward an ecological proposal to partially replace synthetics polymers arising from non-renewable sources for specific applications. This tender implies the protection of natural resources. Thus, the use of starch as feedstock to develop biodegradable materials is a good and promissory alternative. With the contributions and collaboration of experts in the development and study of starch based materials, this book demonstrates the versatility of this polysaccharide and its potential use.

• Brings the latest advances in the development of biomaterials from different starches, applying several technologies at laboratory and semi-industrial scales
• Examines the effect of formulations and processing conditions on structural and final properties of starch-based materials (blends and composites)
• Discusses the potential applications of starch materials in different fields, especially in food packaging
• Includes chapters on active and intelligent food packages

Food packaging manufacturers, researchers and R&D laboratories of packaging industries, people related to the Packaging materials innovation and Packaging sustainability areas, practitioners involved in the development and use of biodegradable materials based on thermoplastic starch

Chapter 1: Starch
1.1 Structural characteristics of starch granules
1.2 Production of starches from different botanical sources
1.3 Physicochemical and functional properties of starches
1.4 Synthesis of starch derivatives by chemical and physical modifications

Chapter 2: Starch thermal-processing: technologies at laboratory and semi-industrial scale
2.1 Phase transitions of starch during thermal processing
2.2 Rheological properties of starch
2.3 Starch processing at laboratory scale
2.4 Semi-industrial technologies adapted to starch processing

Chapter 3: Bio-based materials from traditional and non-conventional native and modified starches
3.2 Use of non-conventional native starches as feedstock for biodegradable materials
3.3 Final properties enhancement of starch based materials by using chemically and physically modified starches

Chapter 4: Composites and nanocomposites based on starches. Effect of mineral and organic fillers on processing, structure and final properties of starch
4.1 Definitions and properties of composites and nanocomposites
4.2 Composites based on starch and organic fillers
4.3 Use of mineral particles as reinforcement agents of starch matrixes
4.4 Starch nanocomposites                 

Chapter 5: Thermoplastic starch-based blends: processing, structure and final properties
5.1. Blends of thermoplastic starch and synthetic polymers
5.2. Blends of thermoplastic starch and biodegradable polymers
5.3. Effect of compatibilizers on properties of blends based on thermoplastic starch

Chapter 6: Food packaging: properties and characteristics.
6.1. Roles of food packaging
6.2. Determine package requirements
6.3. Materials Used in Food Packaging
6.4. Package prototype testing            

Chapter 7: Active and intelligent food packages
7.1. Active packaging systems
7.2. Intelligent packaging systems

Chapter 8: Potential use of starch in food packaging
8.1. Advantages and disadvantages of starch as food packaging material
8.2. Methods of tailoring starch properties to food packaging applications
8.3. Development of food packaging from starch based materials
8.4. Experimental case studies for vegetables packaging using thermoplastic starch materials

Chapter 9: Future tendencies