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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Biodegradable 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.

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

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, India

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, India

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, India

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, China

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, USA

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Biodegradable and Edible Food Packaging

Trends and Technologies

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Institutional subscription on ScienceDirect

Khalid Bashir

Kulsum Jan

Shumaila Jan

Ab Lateef Khan

David Julian Mcclements