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Advances in Edible Packaging Systems for Food Preservation
Processing, Bioactive Agents and Preservation
- 1st Edition - January 1, 2026
- Editors: Zuhaib F. Bhat, Alaa El-Din A. (Aladin) Bekhit, Francisco J. Barba
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 3 6 2 9 8 - 9
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 3 6 2 9 9 - 6
"Advances in Edible Packaging Systems for Food Preservation" discusses the edible packaging systems available for the preservation of all types of foods and products derived f… Read more
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Request a sales quote"Advances in Edible Packaging Systems for Food Preservation" discusses the edible packaging systems available for the preservation of all types of foods and products derived from meat, eggs, milk, plants, cereals, fish, and seafood. Divided in 14 chapters, the book covers recent topics related to edible packaging such as the role of emerging technologies (such as cold plasma, ultrasonication, electrospinning, high-pressure, 3D printing, and pulsed light), alternative film materials (such as insect, fungal, and algae proteins), novel bioactive agents (such as novel peptides and nanoemulsions, nanoparticles, and nanofibers from novel sources), engineering aspects, environmental impacts and consumer perception. This book caters to a wider audience including, but not limited to, individuals involved in food science, meat science, dairy science, food packaging, agriculture sciences, protein and carbohydrate biochemistry, and nutrition.
• Provides critical insights from available literature on edible packaging
• Covers the role of emerging technologies, alternative film materials, novel bioactive agents, engineering aspects, environmental impacts and consumer perception
• Explores the environmental aspects, social perception and acceptance of edible packaging
• Covers the role of emerging technologies, alternative film materials, novel bioactive agents, engineering aspects, environmental impacts and consumer perception
• Explores the environmental aspects, social perception and acceptance of edible packaging
Scientists and students from food science, plant proteins and cereal science, nanotechnology and nanofiber science, human nutrition, and agricultural science. Students and scientists working on different aspects of food packaging, preservation and nanotechnology
Chapter
1. Role of packaging in the preservation of foods Chapter
2. Importance and processing of edible packaging and potential applications in the food industry Chapter
3. Protein-based edible packaging for food preservation Chapter
4. Carbohydrate-based edible packaging for food preservation Chapter
5. Lipid-based edible packaging for food preservation Chapter
6. Edible packaging systems for delivery of food additives, flavour and active ingredients Chapter
7. Nanocomposites and nanoparticles for the development of edible packaging for food preservation Chapter
8. Role of emerging and novel technologies for the development of edible packaging for food preservation Chapter
9. Edible packaging for fresh meat and meat products Chapter
10. Edible packaging for milk, cheese and dairy products Chapter
11. Edible packaging for fish, seafood, egg, and their products Chapter
12. Edible packaging for fruits, vegetables and other plant foods Chapter
13. Environmental, engineering, sustainability and safety aspects related to edible packaging systems Chapter
14. Consumer perception and acceptability of edible packaging systems
1. Role of packaging in the preservation of foods Chapter
2. Importance and processing of edible packaging and potential applications in the food industry Chapter
3. Protein-based edible packaging for food preservation Chapter
4. Carbohydrate-based edible packaging for food preservation Chapter
5. Lipid-based edible packaging for food preservation Chapter
6. Edible packaging systems for delivery of food additives, flavour and active ingredients Chapter
7. Nanocomposites and nanoparticles for the development of edible packaging for food preservation Chapter
8. Role of emerging and novel technologies for the development of edible packaging for food preservation Chapter
9. Edible packaging for fresh meat and meat products Chapter
10. Edible packaging for milk, cheese and dairy products Chapter
11. Edible packaging for fish, seafood, egg, and their products Chapter
12. Edible packaging for fruits, vegetables and other plant foods Chapter
13. Environmental, engineering, sustainability and safety aspects related to edible packaging systems Chapter
14. Consumer perception and acceptability of edible packaging systems
- No. of pages: 384
- Language: English
- Edition: 1
- Published: January 1, 2026
- Imprint: Academic Press
- Paperback ISBN: 9780443362989
- eBook ISBN: 9780443362996
ZB
Zuhaib F. Bhat
Zuhaib F. Bhat is working as an Associate Professor in the Division of Livestock Products Technology of SKUAST-Jammu (India). He was awarded his PhD from Lincoln University (Department of Wine, Food and Molecular Biosciences) in collaboration with the University of Otago (Department of Food Science). Dr. Bhat has worked on different aspects of animal products (meat, milk, and their products) for more than 14 years. He has published more than 90 research papers, 50 review articles, 30 book chapters and 03 books.
Affiliations and expertise
Assistant Professor, Lincoln University, New Zealand and Assistant Professor, SKUAST-Jammu, IndiaA(
Alaa El-Din A. (Aladin) Bekhit
Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books.
Affiliations and expertise
Associate Professor, Food Science Department, University of Otago, New ZealandFB
Francisco J. Barba
Francisco J. Barba, PhD, is working as a Professor in the Nutrition and Food Science area in the Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, University of Valencia, Spain. Dr. Barba earned his PhD in Food Technology and master’s degree in Dietetics and Dietotherapy from the University of Valencia. His areas of interest include edible and bioactive packaging, novel and emerging techniques in food and bio-engineering, thermal and non-thermal technologies, bioactive compounds, essential oils, spectroscopy and analytical techniques, phytochemistry of medicinal and aromatic plants, and sustainable processing. He has published more than 441 research papers and review articles, 12 books and 84 book chapters on different aspects of food and nutritional science and food packaging. Dr. Barba is a co-inventor of two patents and the editor-in-chief or editor of several reputed journals such as Food Research International, Innovative Food Science and Emerging Technologies, Journal of Food Composition and Analysis, Applied Food Research, among others.
Affiliations and expertise
Universitat de Valencia