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Food Packaging and Preservation
Antimicrobial Materials and Technologies
- 1st Edition - November 16, 2023
- Editors: Amit K. Jaiswal, Shiv Shankar
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 0 0 4 4 - 7
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 8 8 6 2 0 - 8
Food Packaging and Preservation: Antimicrobial Materials and Technologies provides a scaffolded introduction to principles of biological science (food contamination and their… Read more
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Request a sales quoteFood Packaging and Preservation: Antimicrobial Materials and Technologies provides a scaffolded introduction to principles of biological science (food contamination and their effect on human health) as well as nanomaterials, natural antimicrobials and emerging non-thermal processing methods. The book's goal is to help users develop sustainable usage of these materials and technologies. It is designed to help researchers in food technology, materials science, nanoscience, and polymer science, but it will also be ideal for researchers and developers who develop antimicrobial technologies for food industry applications, in particular food packaging and the preservation of food products.
- Thoroughly explores the application of nanomaterials, nanocomposites, antimicrobial materials from natural sources, and emerging non-thermal processing technologies
- Covers nanomaterials, natural extracts and their usage in micro and nanoemulsion form
- Examines non- thermal processing methods and their combinations for food packaging and food preservation
Academic researcher, scientists and industries professionals working in the area of food technology, materials science, nanotechnology and polymer science who are working towards the development of novel antimicrobial materials and technologies for food packaging and preservation, University students (undergraduate and postgraduate) studying food science and technology and bio-nanotechnology as a part of their higher studies
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Preface
- 1: Antimicrobial materials for food packaging and preservation
- Chapter 1. Microbial contamination of food
- Abstract
- 1.1 Introduction
- 1.2 Microbial contamination of meat
- 1.3 Microbial contamination of milk and milk products
- 1.4 Microbial contamination of fruits and vegetables
- 1.5 Conclusion
- References
- Chapter 2. Antimicrobial nanoparticles in active food packaging applications
- Abstract
- 2.1 Introduction
- 2.2 Antimicrobial nanoparticles
- 2.3 Status on food nanotechnology
- 2.4 Nanotechnology in food processing
- 2.5 Nanotechnology for food packaging
- 2.6 Nanotechnology in food safety
- 2.7 Future prospective and risk associated with nanotechnology
- References
- Chapter 3. Biopolymer-based antimicrobial nanocomposite materials for food packaging and preservation
- Abstract
- 3.1 Introduction
- 3.2 Biopolymers and their classification
- 3.3 Biopolymeric nanocomposites
- 3.4 Antimicrobial activity of nanofillers
- 3.5 Antimicrobial biopolymeric nanocomposite films
- 3.6 Safety aspects and future perspectives
- Acknowledgments
- References
- Chapter 4. Plastic and bioplastic-based nanocomposite materials for food packaging and preservation
- Abstract
- 4.1 Introduction
- 4.2 Commonly available food packaging materials
- 4.3 Recyclable and recycled plastics
- 4.4 Types of plastic used in packaging
- 4.5 Nonbiodegradable bioplastics for food packaging
- 4.6 Biodegradable plastics for food packaging
- 4.7 Conclusion
- References
- Chapter 5. Impact of nanoparticles on fish and other marine products
- Abstract
- 5.1 Introduction
- 5.2 Fish production
- 5.3 Fish composition
- 5.4 Perishibility of fish
- 5.5 Active packaging
- 5.6 Antimicrobial active packaging
- 5.7 Compounds used in active food packaging
- 5.8 Nanotechnology
- 5.9 Nanostructures in the conservation of fish and other marine products
- 5.10 Conclusion
- References
- 2: Natural antimicrobials for food packaging and preservation
- Chapter 6. Novel food packaging systems with antimicrobial agents from microbial source
- Abstract
- 6.1 Background
- 6.2 Active packaging
- 6.3 Antimicrobial packaging systems
- 6.4 Design of antimicrobial packaging systems
- 6.5 Mechanism of antimicrobial action of the package
- 6.6 Antimicrobial substances from microbial sources
- 6.7 Classification, sources, and inhibitory spectrum
- 6.8 Bacteriocins and lipopeptides from Bacillus
- 6.9 ε-Polylysine
- 6.10 Techniques for measuring antimicrobial packaging action
- 6.11 Food models
- 6.12 Applications
- 6.13 Regulations
- 6.14 Concluding remarks and future trends
- Acknowledgment
- References
- Chapter 7. Antimicrobial agents from herbs and spices for food packaging applications
- Abstract
- 7.1 Background
- 7.2 Herbs and spices in food packaging materials
- 7.3 Antimicrobial agents from herbs and spices in biopolymers
- 7.4 Antimicrobial agents from herbs and spices in biopolymer/polymer blends
- 7.5 Antimicrobial agents from herbs and spices in synthetic polymer
- 7.6 Concluding remarks and future trends
- References
- Further reading
- Chapter 8. Natural antimicrobials from fruits and plant extract for food packaging and preservation
- Abstract
- 8.1 Introduction
- 8.2 Antimicrobial agents in food packaging
- 8.3 Antimicrobial-loaded nanocarriers for food packaging applications
- 8.4 Conclusion and future trends
- References
- Chapter 9. 3D printing of antimicrobial agents for food packaging
- Abstract
- 9.1 Introduction
- 9.2 Understanding microbial surfaces for rationalizing adhesion processes
- 9.3 Conceptualizing “New” materials antimicrobial packaging agents
- 9.4 Bactericidal biomimetic surfaces: clues to modeling antibacterial nanostructured surfaces
- 9.5 Antimicrobial materials: a technological hurdle at the intersection of innovation and materials complexity?
- 9.6 3D printing of antimicrobial materials
- 9.7 Concluding comments
- References
- 3: Novel non-thermal technology for food preservation
- Chapter 10. Role of irradiation in antimicrobial nanoparticles and nanocomposite material synthesis
- Abstract
- 10.1 Introduction
- 10.2 Application of nanoparticles and nanocomposites
- 10.3 Conclusions
- References
- Chapter 11. Gamma and electron beam for food processing
- Abstract
- 11.1 Introduction
- 11.2 Food irradiation technologies: gamma and electron-beam
- 11.3 Processing effects on nutrients and bioactive
- 11.4 Concluding remarks
- References
- Chapter 12. Cold plasma treatment in food packaging: effects on material properties, sterilization, and safety considerations
- Abstract
- 12.1 Introduction
- 12.2 Plasma
- 12.3 Use of cold plasma in food packaging
- 12.4 Effect of cold plasma on packaging properties
- 12.5 Safety of cold plasma for food packaging applications
- 12.6 Conclusion and future perspectives
- References
- Chapter 13. Current development in ozone-based food preservation
- Abstract
- 13.1 Introduction
- 13.2 Ozone general aspects and properties
- 13.3 Ozone uses for food safety and quality
- 13.4 Aspects of toxicity and safety
- 13.5 Concluding remarks and trends
- References
- Chapter 14. Pulsed electric field processing: food pasteurization, tissue treatment, and seed disinfection
- Abstract
- 14.1 Introduction
- 14.2 Pulsed electric fields applications for food processing
- 14.3 Pulsed electric fields applications for enzyme inactivation
- 14.4 Pulsed electric field applications for plant tissue treatment
- 14.5 Pulsed electric field applications for seed treatment
- 14.6 Conclusions
- References
- Chapter 15. Pulsed ultraviolet light for microbial inactivation and its applications for food decontamination
- Abstract
- 15.1 Introduction
- 15.2 Conventional UV systems
- 15.3 Photoreactivation and dark repair post-UV, UV-LED, and PUV treatment
- 15.4 Microbial inactivation by UV, UV-LED, and pulsed UV light
- 15.5 Applications of UV, UV-LED, and pulsed UV light for food safety
- 15.6 Limitations to the UV, UV-LED, AND pulsed UV light system
- 15.7 Concluding remarks and future trends
- References
- Chapter 16. Microwave heating in food processing
- Abstract
- 16.1 Introduction
- 16.2 Principles of microwave heating
- 16.3 Food applications of microwave heating
- 16.4 Industrial processing implementation of microwave technology
- References
- Index
- No. of pages: 344
- Language: English
- Edition: 1
- Published: November 16, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780323900447
- eBook ISBN: 9780323886208
AJ
Amit K. Jaiswal
Dr. Amit K. Jaiswal is a lecturer at Technological University Dublin where he teaches undergraduate and postgraduate courses in food engineering, food processing technology, and industrial biotechnology in the School of Food Science and Environmental Health. He also serves as the chair of the MSc program in Sustainable Food Safety Management at TU Dublin-City Campus. Dr. Jaiswal’s research focuses on converting lignocellulosic biomass into biofuels, biomaterials, and biochemicals through innovative process development and techno-economic analysis. He also studies novel food processing technologies for extracting functional and nutritional ingredients from natural resources and is involved in the development of biodegradable and compostable materials for packaging. Dr. Jaiswal serves as the editor of three books published by Elsevier and CRC Press and frequently reviews submissions for various journals in the fields of food technology and bioprocessing.
Affiliations and expertise
Lecturer, School of Food Science and Environmental Health, Technological University Dublin (TU Dublin) - City Campus, Dublin, IrelandSS
Shiv Shankar
Shiv Shankar works as a Senior Scientist in the Department of Plant Agriculture, University of Guelph, Ontario, Canada. Dr. Shankar’s research works have been focused extensively in the area of polymer processing, biodegradable polymers, biodegradable packaging, food processing and packaging, active and modified atmosphere packaging, food preservation and safety, nanocomposite materials based food packaging, irradiation technology for food preservations, food microbiology, natural and plant extracts, and essential oils-based antimicrobial formulation for food preservation, and use of agricultural and food waste in value added products.
Affiliations and expertise
Senior Scientist in the Department of Plant Agriculture, University of Guelph, Ontario, CanadaRead Food Packaging and Preservation on ScienceDirect