Innovations in Food Packaging.

Han, Jung H.

Innovations in Food Packaging. - 2nd ed. - 1 online resource (624 pages)

Front Cover -- Innovations in Food Packaging -- Copyright Page -- Contents -- List of Contributors -- Preface -- 1 Physical Chemistry Fundamentals for Food Packaging -- 1 A Review of Food Packaging Technologies and Innovations -- Introduction -- Developments in food processing and packaging -- Food packaging technologies -- Extra active functions of packaging systems -- Modified atmosphere packaging -- Edible films and coatings -- New food-processing technologies -- Future trends in food packaging -- References -- 2 General Characteristics of Packaging Materials for Food System -- Introduction -- Types and properties of packaging materials for food systems -- Paper and paperboard for food packaging -- General properties and testing methods of paper and paperboard -- Types of paper and paperboard -- Plastics for food packaging -- General properties and structures -- Type of plastics and applications -- Polyethylene (PE) -- Polypropylene (PP) -- Polyester -- Substituted olefins -- Barrier properties of plastic polymers -- Other plastic polymers -- Plastic polymers derived from bio-based materials -- Plastic identification code -- Glass for food packaging -- Metals for food packaging -- Selection of packaging materials for food systems -- References -- 3 Mass Transfer of Gas and Solute Through Packaging Materials -- Introduction -- General theory -- Diffusivity -- Solubility and partitioning -- Henry's law and solubility -- Convective mass transfer -- Overall mass transfer of gases and solutes -- Gaseous diffusivity and permeability -- Solute mass transfer coefficient and overall permeability -- Summary -- References -- 4 Surface Chemistry of Food, Packaging, and Biopolymer Materials -- Introduction -- Physical chemistry of food, biopolymer materials, and packaging surfaces -- Surface tension as force and contact angle -- Surface tension as energy. Measurement of surface energy with theoretical models -- Theory 1. Zisman theory (one-component model for solid surface energy) -- Theory 2. Owens-Wendt model (two-component model for solid surface energy) -- Theory 3. Fowkes' theory (two-component model for solid surface energy) -- Theory 4. van Oss method (three-component method for solid surface energy) -- Adhesion, cohesion and spreading -- Zisman equation and critical surface tension -- McGuire's theory and equation -- Neumann's equation -- Harmonic mean method -- Germain's method -- Special surfaces of packaging materials inspired by biomimetics -- Instrumental characterization of food, biopolymer materials, and packaging surfaces -- Goniometry or contact angle measurements -- Tensiometry -- Electrokinetic potential measurement -- Applied research -- Future trends -- References -- 5 Plasticization and Polymer Morphology -- Introduction -- Type of plasticization -- Plasticizers -- Definition of plasticizers -- Types of plasticizers -- Application of plasticizer on packaging material -- Copolymerization -- Blending -- Polymer morphology -- Microscopic methods for studying polymer morphology -- Light microscopy -- Scanning electron microscopy (SEM) -- Transmission electron microscopy (TEM) -- Atomic force microscopy (AFM) -- Conclusion -- References -- 2 Active and Intelligent Packaging -- 6 Antioxidative Packaging System -- Introduction -- Exclusion of oxygen -- Antioxidant packaging -- Controlled release in antioxidant packaging -- Conclusion -- References -- 7 Antimicrobial Packaging Systems -- Introduction -- Antimicrobial packaging-food interactions and environmental conditions -- Antimicrobial packaging systems -- Metal-based micro- and nanocomposites -- Silver -- Copper -- Zinc oxide -- Titanium dioxide -- Enzymes -- Bacteriocins -- Natural extracts -- Essential oils -- Allyl isothiocyanate. Anhydrides and weak organic acids -- Ethylenediaminetetraacetic acid (EDTA) -- Others -- Parabens -- Imazalil -- Antimicrobial macromolecules -- Chitosan -- ε-Polylysine -- Regulation and commercialization of antimicrobial packaging -- Future perspectives -- References -- 8 Intelligent Packaging for Food Products -- Introduction -- Definitions and examples of active and intelligent packaging -- Active packaging -- Examples of active materials and articles -- Intelligent packaging -- Examples of intelligent packaging applications within the food industry -- History of active and intelligent packaging -- Global market for active, controlled, and intelligent packaging -- Intelligent packaging systems -- Indicators -- Time-temperature indicators -- Diffusion-based TTIs -- Microbial TTIs -- Enzymatic TTIs -- Polymer-based TTIs -- Phytochromic TTIs -- Integrity and gas indicators -- Freshness and spoilage indicators -- Barcodes -- Radiofrequency identification devices (RFIDs) -- RFID system operation -- Classification of RFID tags -- History, disadvantages, and future applications of RFID -- Sensors used in the indicators -- Biosensors -- Gas sensors -- Fluoresence-based oxygen sensors -- Novel packaging for convenience users -- Legal aspects of intelligent packaging -- Regulation 1935/2004/EC -- Regulation 450/2009/EC -- Conclusion -- References -- 3 Edible Coating and Films -- 9 Edible Films and Coatings: A Review -- Introduction -- Film composition -- Film-forming materials -- Plasticizers -- Additives -- Functions and advantages of edible films/coatings -- Edibility and biodegradability -- Physical and mechanical protection -- Migration, permeation, and barrier functions -- Convenience and quality preservation -- Shelf-life extension and safety enhancement -- Active substance carriers and controlled release -- Non-edible product applications. Other process-aiding functions -- Scientific parameters -- Chemistry of film-forming materials -- Film-forming mechanisms -- Physical chemistry of films -- Practical parameters for commercialization -- Film-production processes -- Feasibility of commercial system -- Consumer-related issues -- Regulatory issues -- Edible film and coating research trends -- Conclusion -- References -- 10 Processes and Applications for Edible Coating and Film Materials from Agropolymers -- Edible biopolymer coatings for foods -- Introduction: the role of edible biopolymer coatings -- A historical view of edible coatings -- Problems associated with edible coatings to be overcome -- How edible coatings work: controlling internal gas composition -- Measurement of internal gas composition -- Selecting edible coatings -- Gas permeation properties of edible coatings -- Wettability of edible coatings -- Diffusivity determination of fruit skin and flesh -- Future trends -- Edible biopolymer films for foods -- Introduction: edible biopolymer films -- Composition of edible biopolymer films and their classification -- Edible biopolymer film formation mechanisms -- Polysaccharide-based biopolymer film -- Protein-based biopolymer film -- Effect of plasticizer in edible biopolymer film -- Development of edible biopolymer films based on protein -- Soy protein -- Wheat protein -- Corn protein -- Gelatin -- Milk whey protein -- Others -- Development of various edible biopolymer films based on polysaccharides -- Starch -- Chitosan -- Cellulose -- Others -- Development of edible biopolymer films combined with polysaccharides and protein -- Functionalities of edible biopolymer film -- Edible biopolymer film as active packaging materials -- Current status of edible biopolymer film -- References -- 11 Edible Coating and Film Materials: Proteins -- Introduction -- Films based on milk proteins. Caseins -- Whey proteins -- Collagen and gelatin -- Plasma proteins -- Myofibrillars proteins -- Egg white -- Soy protein -- Wheat gluten -- Zein coatings and films -- Protein-based nanocomposites -- References -- 12 Edible Coating and Film Materials: Carbohydrates -- Introduction -- Polysaccharides and their edible coatings and films -- Cellulose and derivatives -- Chitosan -- Pectin -- Galactomannans -- Conclusion -- References -- 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 -- Properties of lipid monolayer films -- Properties of bilayer films -- Properties of emulsion films -- Applications -- Meat products -- Cereal and bakery coatings -- Dried fruits and nut coatings -- Fresh and minimally processed fruits and vegetables -- Edible packaging -- Conclusion -- References -- 4 Biopolymer Packaging -- 14 Bioplastics for Food Packaging: Chemistry and Physics -- Introduction -- Compostable bioplastics -- Polylactic acid (PLA) -- Chemical structure of PLA -- Physical properties of PLA -- Modification of PLA and its effect on physical properties of PLA -- Biodegradable polymers -- Starch -- Thermoplastic starch (TPS) -- Starch composites -- Polyhydroxyalkanoates (PHAs) -- PHA composites -- Other biodegradable plastics -- Recyclable bioplastics -- Bio-based PET -- Bio-based PE and PP -- Summary -- References -- 15 Utilization of Bioplastics for Food Packaging Industry -- Introduction -- Recent research on bioplastics for food packaging applications -- U.S. patent applications -- Research trends in bioplastics packaging systems -- Applications of bioplastics in the current market -- Current and future bioplastics market. PLA market.

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. New to this edition: 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.

9780123948359


Food -- Packaging -- Technological innovations.;Food industry and trade -- Technological innovations.


Electronic books.

TP374.I56 2014eb

664.09