Biodegradable and Edible Food Packaging
Trends and Technologies
- 1st Edition - April 24, 2024
- Editors: Khalid Bashir, Kulsum Jan, Shumaila Jan, Ab Lateef Khan, David Julian Mcclements
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 5 6 2 4 - 6
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 5 6 2 5 - 3
Biodegradable and Edible Food Packaging: Trends and Technologies presents the concept, status and recent advancements of Biodegradable and Edible packaging materials. The book offe… Read more
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Request a sales quoteBiodegradable and Edible Food Packaging: Trends and Technologies presents the concept, status and recent advancements of Biodegradable and Edible packaging materials. The book offers broad and available information regarding principles of food packaging and its applications in different area of food and non-food. Chapters bring a detailed overview of the interaction of constituents and properties like physiochemical, mechanical, microbiological and engineering. The book also serves latest information regarding the packaging requirements of almost all food groups, including knowledge regarding biodegradable and edible food packaging materials that reduce environmental pollution.
This is a solid reference book that helps readers understand different benefits of using biodegradable and edible films and their development and suitability with various foods.
- Presents strategies and techniques for the development of new and innovative packaging materials
- Brings information regarding emerging trends like the exploration of underutilized sources and the use of agricultural and industrial waste for the production of packaging material
- Covers the importance of designing and implementing food packaging programs and nanotechnology, along with limitations and safety issues
- Provides knowledge on the interaction of constituents like starch, protein, cellulose, etc.
Researchers, academicians, industry people and students opting for the development of edible and biodegradable films, Bachelors, Masters and Ph.D research scholars, industry people and researchers associated with food packaging
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Chapter One. Introduction to food packaging
- Abstract
- 1.1 Introduction to food packaging
- 1.2 Brief historical perspective of packaging development
- 1.3 Types of packaging materials
- 1.4 Closure selection
- 1.5 Antimicrobial packaging
- 1.6 Active and intelligent packaging
- 1.7 Innovation in food packaging
- 1.8 Advantages of biodegradable packaging materials
- 1.9 Conclusion
- References
- Further reading
- Chapter Two. Biodegradable and edible packaging materials
- Abstract
- 2.1 Introduction
- 2.2 Sources of edible and biodegradable packaging materials
- 2.3 Biodegradable composites and packaging films
- 2.4 Conclusion
- References
- Chapter Three. Manufacture of biodegradable food packaging
- Abstract
- 3.1 Introduction
- 3.2 Building materials
- 3.3 Preparation methods of packaging films
- 3.4 Desired characteristics of packaging material
- 3.5 Safety and legal considerations of packaging films
- 3.6 Technical and environmental considerations for film development
- 3.7 Commercially available biodegradable packaging materials
- 3.8 Applications of biodegradable packaging materials
- 3.9 Conclusion and future outline
- References
- Chapter Four. Engineering properties of edible films
- Abstract
- 4.1 Introduction
- 4.2 Significance of engineering properties in edible films
- 4.3 Optical properties of edible films
- 4.4 Permeability properties of edible films
- 4.5 Mechanical properties of edible films
- 4.6 Surface properties of edible films
- 4.7 Thermal properties of edible films
- 4.8 Microstructural analysis of edible films
- 4.9 Viscoelastic properties of edible films
- 4.10 Spectroscopic analysis of edible films
- 4.11 X-ray diffraction analysis of edible films
- 4.12 Conclusion
- References
- Chapter Five. Starch-based food packaging
- Abstract
- 5.1 Introduction
- 5.2 Starch-based films
- 5.3 Starch-based packaging for vegetables and fruit preservation
- 5.4 Impact of starch-based edible films on the overall quality of fresh-cut produce
- 5.5 Challenges
- 5.6 Use of different additives to enhance the properties of starch-based film
- 5.7 Conclusion
- References
- Chapter Six. Cellulose and hemicellulose-based packaging
- Abstract
- 6.1 Introduction
- 6.2 Films based on cellulose and its derivatives
- 6.3 Films based on hemicellulose and its derivatives
- 6.4 Preparation of cellulose, hemicellulose-based edible films
- 6.5 Impact of films on quality of fruits, vegetables, and fresh cut-fruits and vegetables
- 6.6 Application of cellulose and hemicellulose films in fresh and fresh cut-fruits and vegetables
- 6.7 Conclusion and future considerations
- References
- Chapter Seven. Gum-based food packaging
- Abstract
- 7.1 Introduction
- 7.2 Physicochemical properties of gums
- 7.3 Classification of gums
- 7.4 Gums sources
- 7.5 Guar gum
- 7.6 Locust bean gum
- 7.7 Carrageenan gum
- 7.8 Gum Arabic
- 7.9 Tragacanth gum
- 7.10 Agar
- 7.11 Alginates
- 7.12 Xanthan
- 7.13 Films from various gums
- 7.14 Plant-based gum films
- 7.15 Techniques used and way forward
- References
- Chapter Eight. Protein-based food packaging
- Abstract
- 8.1 Introduction
- 8.2 Important properties of proteins for their use as packaging material
- 8.3 Films based on protein sources
- 8.4 Methods for improvement of protein-based films
- 8.5 Food application of protein-based films
- 8.6 Additives to enhance the biodegradable functionality of protein-based films
- 8.7 Conclusion and future trends
- References
- Further reading
- Chapter Nine. Lipidbased food packaging
- Abstract
- 9.1 Introduction
- 9.2 Lipid sources
- 9.3 Advantages and limitations of lipid packaging materials
- 9.4 Lipidbased composite films
- 9.5 Application of lipidbased edible films in fruit and vegetable preservation and their impact on overall quality
- 9.6 Uses of different additives for enhancement of functional properties of films
- 9.7 Future trends and conclusions
- References
- Chapter Ten. Application of nanotechnology in food packaging
- Abstract
- 10.1 Introduction
- 10.2 Preparation of nanocomposite films
- 10.3 Metal-based nanomaterials for food packaging
- 10.4 Metal oxide-based nanomaterials for food packaging applications
- 10.5 Commercial application and economic feasibility of nanocomposite films
- 10.6 Conclusion
- References
- Chapter Eleven. Active packaging materials
- Abstract
- 11.1 Introduction
- 11.2 Role of antimicrobial edible packaging in food quality and safety
- 11.3 Biopolymer-based antimicrobial films/coatings and their application to food systems
- 11.4 Inclusion of volatile antibacterial agent sachets or pads in packaging
- 11.5 Antimicrobials as a coating agent on biopolymers
- 11.6 Novel materials used in the preparation of edible packaging enriched with antimicrobial agents
- 11.7 Limitations of conventional antimicrobial edible packaging
- 11.8 Role of nanotechnology in antimicrobial edible packaging and its application to food systems
- 11.9 Regulations and toxicity
- 11.10 Conclusion and future prospective
- References
- Chapter Twelve. Smart food packaging materials
- Abstract
- 12.1 Introduction
- 12.2 Smart food packaging material
- 12.3 Active packaging
- 12.4 Intelligent packaging
- 12.5 Time temperature indicators
- 12.6 Integrity indicator
- 12.7 Freshness indicators and sensors
- 12.8 Radio frequency identification and tags
- 12.9 Biosensors
- 12.10 Barcodes
- 12.11 Gas sensors/indicators
- 12.12 E-nose
- 12.13 Legal aspect of smart packaging material
- 12.14 Conclusion
- References
- Chapter Thirteen. Impact of edible packaging on food quality
- Abstract
- 13.1 Introduction
- 13.2 Coating
- 13.3 Effect of edible coating on different properties of fruits and vegetables
- 13.4 Advanced coating method
- 13.5 Conclusions
- References
- Chapter Fourteen. Emerging trends in food packaging
- Abstract
- 14.1 Introduction
- 14.2 Active packaging
- 14.3 Intelligent packaging
- 14.4 Antimicrobial films
- 14.5 Oxygen-scavenging films
- 14.6 Ethylene absorbing films
- 14.7 Modified atmosphere packaging
- 14.8 Controlled atmosphere packaging
- 14.9 Flavor encapsulation
- 14.10 Surface engineering concept for the application in food packaging
- 14.11 Conclusion
- References
- Chapter Fifteen. Modeling mass transfer in biodegradable and edible packaging
- Abstract
- 15.1 Introduction
- 15.2 Mass transfer phenomena
- 15.3 Food deterioration: packaging significance
- 15.4 Measurement of mass transfer parameters
- 15.5 Interaction and resistance
- 15.6 Permeability measurement methods
- 15.7 Factors influencing mass transfer properties
- 15.8 Quality and shelf life
- 15.9 Summary
- References
- Chapter Sixteen. Application of biodegradable packaging to different food materials
- Abstract
- 16.1 Introduction
- 16.2 Biodegradable packaging, their need, demand, and role in food industry
- 16.3 Alternative packaging materials in the food industry and characteristics of their blends
- 16.4 Novel sources of biodegradable food packaging
- 16.5 Application of biopolymers in smart food packaging
- 16.6 Conclusion
- References
- Index
- No. of pages: 556
- Language: English
- Edition: 1
- Published: April 24, 2024
- Imprint: Academic Press
- Paperback ISBN: 9780323956246
- eBook ISBN: 9780323956253
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Khalid Bashir
Dr Khalid Bashir graduated from the Islamic University of Science and Technology (IUST), J&K as founding batch and then pursued M Tech form Jamia Hamdard, New Delhi. Dr Khalid joined doctorate program during 2013 from National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India as founding batch. He has been recipient of CSIR-SRF fellowship during his PhD and is currently working as an Assistant professor in the Department of Food Technology, Jamia Hamdard, New Delhi, India. He has published many research and review papers in national and international journals and has delivered several invited, oral and poster presentations.
Affiliations and expertise
Assistant Professor Department of Food Technology, Jamia Hamdard Hamdard Nagar, New Delhi, IndiaKJ
Kulsum Jan
Dr. Kulsum Jan started her carrier in Food Technology as a founding batch in 2006 from Islamic University of Science and Technology (IUST). She received Senior Research Fellowship from CSIR, GoI, with Young Scientist, Best paper and best poster awards in various National and International conferences. She was awarded with Post-Doctoral Fellowship from CSIR, GoI and is currently working as Assistant Professor at Jamia Hamdard. She has done exceptionally well in the department by receiving various awards for outstanding research. She has been granted UGC research project for the valorization of the agricultural wastes. She has also served as organizing committee member of various Conferences organized by the department of Food Technology, Jamia Hamdard. Dr Jan is also acting as Academic counselor for IGNOU course PG Diploma in FSQM and is a life member of Association of Food Scientists and Technologists India (AFSTI) and Probiotic Association of India.
Affiliations and expertise
Assistant Professor, Department of Food Technology, Jamia Hamdard, Hamdard Nagar, New Delhi, IndiaSJ
Shumaila Jan
Dr. Shumaila Jan is presently working as an Assistant Professor in the Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management Kundli Haryana India. Dr. Jan has been in the field of Food Technology since 14 years when she joined the Bachelor of Food Technology at IUST Awantipora. She has published a number of research and review papers in peer reviewed national and international journals along with book chapters. Dr. Jan is the recipient of various prestigious fellowships including Senior Research Fellowship from Council of Industrial Research Govt. of India. and from Ministry of Human Research Development. Dr. Jan has also received a national award for the outstanding research. Besides academics and research, Dr. Jan is involved in other activities like Village adoption programs and PMFME schemes an initiative by Ministry of Food Processing of India.
Affiliations and expertise
Assistant Professor, Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonepat Haryana, IndiaAK
Ab Lateef Khan
Dr Ab Lateef Khan is working as a Postdoctoral Research Associate in the School of Biomedical Engineering, MED -X Institute, Shanghai Jiao Tong University Shanghai, China. He has completed his B.Sc. from University of Kashmir and pursued his M.Sc., MPhil and PhD in Chemistry from School of Studies in Chemistry Jiwaji University Gwalior, MP India. He has also worked as a Quality Control Analyst in different pharmaceutical industries including renowned Cipla Ltd. in HP India. Dr Lateef is a well cited researcher and has various publications in peer reviewed international journals of high impact factor along with book chapters. Dr. Khan has disseminated his knowledge at molecular level in the field of chemical sciences and nanotechnology. He used his expertise of Electroanalytical, Electrochemistry analytical Chemistry and Electrochemical biosensors in valorising the community-wide health, food, and environmental quality by monitoring various biomarkers, hazardous food agents, and environmental pollutants.
Affiliations and expertise
Postdoctoral Research Associate, Institute for Personalized Medicine, School of Biomedical Engineering, Med-X Institute, Shanghai Jiao Tong University, ChinaDM
David Julian Mcclements
David Julian McClements is a Distinguished Professor at the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, and in particular on the development of food-based structured delivery systems for bioactive components. McClements has edited 9 books and has published over 1000 scientific articles in peer-reviewed journals, has 12 patents, as well as numerous book chapters and conference proceedings. Prof. McClements has previously received awards from the American Chemical Society, American Oil Chemists Society, Society of Chemical Industry (UK), Institute of Food Technologists, and University of Massachusetts in recognition of his scientific achievements. Dr. McClements is a fellow of the Royal Society of Chemistry, American Chemical Society (Agricultural and Food Division), and Institute of Food Technologists. His research has been funded by grants from the USDA, National Science Foundation, US Department of Commerce, NASA, and the food industry.
Affiliations and expertise
Distinguished Professor, Department of Food Science, University of Massachusetts, Amherst, USARead Biodegradable and Edible Food Packaging on ScienceDirect