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Elsevier

Chitosan in Food Packaging and Preservation

Functional Properties, Applications, and Innovations

  • 1st Edition - June 1, 2027
  • Latest edition
  • Editors: Ruchir Priyadarshi, Ajahar Khan, Zohreh Riahi
  • Language: English

Chitosan in Food Packaging and Preservation: Functional Properties, Applications, and Innovations equips food packaging researchers, technologists, and industry profes… Read more

Description

Chitosan in Food Packaging and Preservation: Functional Properties, Applications, and Innovations equips food packaging researchers, technologists, and industry professionals with an all-encompassing guide to chitosan’s role in enhancing food safety and shelf life. The book supports users throughout their workflow—from understanding chitosan’s chemistry and extraction to developing films, coatings, and intelligent packaging systems. It helps solve issues related to food spoilage, microbial contamination, and environmental impact by providing insights on chitosan’s modification with natural additives and nanomaterials, as well as safety and scale-up considerations. This resource accelerates the translation of lab-scale innovations into commercially viable, sustainable packaging solutions.

Key features

  • Comprehensive coverage of chitosan’s chemical, physical, antimicrobial, antioxidant, and biodegradable properties relevant to packaging
  • Exploration of chitosan’s compatibility with other biopolymers, natural extracts, and nanomaterials for enhanced performance
  • Detailed applications in edible coatings, active, and intelligent packaging for diverse food products
  • Focus on commercial viability, safety regulations, and scale-up challenges for industrial adoption
  • Single, consolidated source compiling global research and latest advancements in chitosan-based food packaging

Readership

Academic researchers working in the fields of sustainable materials, material scientists, functional materials, and active food packaging, Students and researchers involved in food technology, packaging sciences, and biomaterials, Professionals from the industry, technology developers, and investors focusing on sustainable food packaging innovations

Table of contents

Section I: Fundamentals of Chitosan

1. Introduction to Chitin and Chitosan: Fundamentals and Sustainability Aspects

2. Chitosan Extraction, Quantification, and Processing

3. Chemical Modifications and Functionalization Strategies for Enhanced Performance in Packaging Applications

Section II: Functional Properties and Mechanisms

4. Intrinsic Physicochemical Properties of Chitosan

5. Antimicrobial performance of Chitosan

6. Antioxidant properties of Chitosan

7. Natural UV Protection properties of Chitosan

Section III: Packaging Types and Material Development

8. Development and Application of Chitosan-Based Films in Food Packaging

9. Chitosan-based Edible Coatings: A Natural Barrier for Perishable Foods

10. Chitosan-based Hydrogel/Aerogel as Advanced Food Packaging Materials

11. Blending Chitosan with Other Biopolymers: Compatibility and Enhanced Functionality

12. Advancement in Chitosan-based Nanomaterials: Innovations in Active Packaging

13. Chitosan-based Packaging Systems Enriched with Natural Oils and Other Plant Extracts

14. Chitosan-based Packaging Systems Reinforced with Nanomaterials

15. Chitosan-based Nanofibers in Food Packaging and Preservation

16. Chitosan-based Intelligent Packaging: Food Sensors and Quality Assessment

Section IV: Applications in Preserving Various Food

17. Chitosan in Postharvest Fruit and Vegetable Preservation

18. Chitosan in Meat and Poultry Preservation and Safety

19. Chitosan for Dairy Products Preservation and Safety

20. Chitosan-based Seafood Packaging and Preservation Systems

Section V: Safety, Regulation, and Commercial Viability

21. Toxicity, Biocompatibility, and Regulatory Aspects of Chitosan Packaging

22. Economic, Industrial and Environmental perspectives on Chitosan-based Packaging

Product details

  • Edition: 1
  • Latest edition
  • Published: June 1, 2027
  • Language: English

About the editors

Ruchir Priyadarshi

Editor

Dr. Ruchir Priyadarshi is currently serving as an Assistant Professor at the Humanities Convergence Research center, Kyung Hee University, Republic of Korea. Before joining this position, he served as a Brain Pool Fellow (2019-2024) at the Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea. He obtained his Ph.D. (2018) from the Indian Institute of Technology Roorkee, India, in Biodegradable Food Packaging. He served as Head of Biopolymer Innovations at Yash Papers Ltd. India (2018-2019), where he worked on the development of bagasse-based molded tableware products. His research interests include active food packaging, functional materials, sustainable materials, biodegradable polymers, and bionanocomposites. Dr. Priyadarshi is a reputed reviewer for several peer-reviewed international journals in the Food Technology and Materials Science research areas. Recently, he has been awarded as a Highly Cited Researcher (top 1% globally) in Agricultural Sciences by Clarivate Analytics for the year 2024.

Affiliations and expertise
Brain Pool Fellow, Kyung Hee University, Seoul, South Korea

Ajahar Khan

Editor

Dr. Ajahar Khan is a Research Professor (March 2024-present) at the Humanities Convergence Research Center, Kyung Hee University, Seoul, Republic of Korea. Previously, he worked as a Postdoctoral Researcher (2022–2024) at the BioNanocomposite Research Center, Kyung Hee University, Seoul, Korea, and as a Postdoctoral Fellow (2019–2021) at the Chemistry Department, King Abdulaziz University, Jeddah, Saudi Arabia. He also served as a National Postdoctoral Research Fellow (2017–2019) at CSIR-Central Mechanical Engineering Research Institute, Durgapur, India, being offered a fellowship from the Science and Engineering Research Board, India.

Dr. Khan earned his Ph.D. in Applied Chemistry from Aligarh Muslim University, Aligarh, India, in 2016. His research focuses on electroactive polymer/ionomer nanocomposites, sustainable functional materials, biodegradable polymers, and functionalized polysaccharide materials for applications in active and intelligent food packaging, sensors, catalytic reduction, and biological activities. He holds two U.S. patents.

Affiliations and expertise
Research Professor, Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, South Korea

Zohreh Riahi

Editor
Dr. Zohreh Riahi is currently working as a Research Professor in the Department of Food and Nutrition at Kyung Hee University, Seoul, Republic of Korea (October 2022 – present). She earned her Ph.D. in Nanotechnology from Sharif University of Technology, Tehran, Iran in 2021. Following her doctoral studies, she conducted postdoctoral research in the Polymeric Materials Research Group (PMRG) within the Department of Materials Science and Engineering at the same institution. Her research focuses on active and intelligent food packaging, bionanocomposites, sensors, functional materials, and advanced nanomaterials).
Affiliations and expertise
Research Professor, Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, South Korea