Natural Gums as a Sustainable Material for Food Packaging and Preservation
- 1st Edition - May 18, 2026
- Latest edition
- Editors: Haroon Elrasheid Tahir, Zou Xiaobo, Abdalbasit Adam Mariod, Jaroslav Katona
- Language: English
Natural Gums as a Sustainable Material for Food Packaging and Preservation focuses on the characterization, functionality, mechanisms, and processing of natural gum-based packag… Read more
Description
Description
Natural Gums as a Sustainable Material for Food Packaging and Preservation focuses on the characterization, functionality, mechanisms, and processing of natural gum-based packages and its application for food preservation and smart packaging. Sections cover characterization, functionality, formulation, health, and eco-innovations in natural gums followed by global research indicators of gum packages. Additional content explores the application of natural gum and gum-based techniques for the protection of foods, including an evaluation of the potential use of gum-based smart packaging for the detection of food quality and safety in addition to the consumer acceptability of gum packaging.
Final content focuses on natural gum package challenges, safety, and associated legislation followed by assessing the future potential of natural gum food packages. Edited by a team of experts in natural gums and food packaging materials, this book prioritizes sustainability and biodegradability by utilizing natural gums as an eco-friendly alternative to protect and indicate the freshness of foods.
Final content focuses on natural gum package challenges, safety, and associated legislation followed by assessing the future potential of natural gum food packages. Edited by a team of experts in natural gums and food packaging materials, this book prioritizes sustainability and biodegradability by utilizing natural gums as an eco-friendly alternative to protect and indicate the freshness of foods.
Key features
Key features
- Covers gum smart packaging preparation and applications to be utilized for food product quality and safety assessment
- Explores the characterization, functionality, mechanisms, and processing of natural gum-based packages
- Includes natural gum application for food preservation and smart packaging
Readership
Readership
Researchers, food scientists, industry personnel dealing with food safety and quality
Table of contents
Table of contents
Section 1: Characterization of Natural Gums, functionality, and processing
1. Food Packaging: An Overview
2. Types, Sources and Structures of Natural Gums
3. Natural Gums as Functional Compounds Used in Food Packaging
4. Evaluation of global research on natural gums food packaging by scientometric indicators
5. Mechanism of action of gum films and edible coatings
6. Health and eco-innovations in gum-based food packaging
7. Processing of gum-based smart packaging and coatings
Section 2: Application of Natural Gums for Food Preservation and Smart Packaging
8. Natural Gums: Scientific tools to reduce processing time and/or preserve food product quality in drying technology
9. Natural gums for food preservation and packaging: Evidence from consumers
10. Natural Gums: A sustainable polymer to protect sensitive and expensive nutrients
11. Potential of natural gums as smart and active packaging materials: From concept to commercialization
12. Natural Gum-based bioactive compounds for food biopreservation
13. Natural gums as sustainable materials to improve the color quality and stability of food
14. Applications of gum films in meat, livestock, and aquatic product preservation
15. Natural gums as effective materials for preserving/ improving the stability of edible oil, oil-based food and high-lipid food products
16. Natural gums: An effective strategy for reduction of oil uptake in deep-fried foods
Section 3: Challenges, Safety and Associated Legislation for Natural Gums
17. Safety and regulatory status of gum-based packaging and coatings
18. Challenges to commercialized and future potential of natural gums food packaging
1. Food Packaging: An Overview
2. Types, Sources and Structures of Natural Gums
3. Natural Gums as Functional Compounds Used in Food Packaging
4. Evaluation of global research on natural gums food packaging by scientometric indicators
5. Mechanism of action of gum films and edible coatings
6. Health and eco-innovations in gum-based food packaging
7. Processing of gum-based smart packaging and coatings
Section 2: Application of Natural Gums for Food Preservation and Smart Packaging
8. Natural Gums: Scientific tools to reduce processing time and/or preserve food product quality in drying technology
9. Natural gums for food preservation and packaging: Evidence from consumers
10. Natural Gums: A sustainable polymer to protect sensitive and expensive nutrients
11. Potential of natural gums as smart and active packaging materials: From concept to commercialization
12. Natural Gum-based bioactive compounds for food biopreservation
13. Natural gums as sustainable materials to improve the color quality and stability of food
14. Applications of gum films in meat, livestock, and aquatic product preservation
15. Natural gums as effective materials for preserving/ improving the stability of edible oil, oil-based food and high-lipid food products
16. Natural gums: An effective strategy for reduction of oil uptake in deep-fried foods
Section 3: Challenges, Safety and Associated Legislation for Natural Gums
17. Safety and regulatory status of gum-based packaging and coatings
18. Challenges to commercialized and future potential of natural gums food packaging
Product details
Product details
- Edition: 1
- Latest edition
- Published: May 22, 2026
- Language: English
About the editors
About the editors
HT
Haroon Elrasheid Tahir
Dr. Haroon Elrasheid Tahir is an associate professor at Jiangsu University, where he obtained his PhD in Food Science and Biological Engineering. His research areas include nondestructive detection techniques for food quality, natural product chemistry, edible coatings, colorimetric sensors, and analytical chemistry. Dr. Tahir has published 61 papers and 30 book chapters, and he coedited the book "Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization"; and "Colorimetric Sensors: Techniques to Measure Food Safety and Quality", both published by Elsevier.
Affiliations and expertise
Jiangsu University, ChinaZX
Zou Xiaobo
Dr. Zou Xiaobo currently works at the School of Food and Biological Engineering, Jiangsu University, where he servers as a professor. Dr. Zou’s research interests are in the area of quality evaluation of food and agricultural products. He has 392 publications to his credit, most of which are in nondestructive detection on quality of food and agricultural products, colorimetric sensors, electrochemical sensors, imaging technology, 3D printing of foods, and intelligent food packaging. He has published 28 book chapters and edited 3 books.
Affiliations and expertise
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, ChinaAM
Abdalbasit Adam Mariod
Dr. Mariod is the founder of Ghibaish College of Science & Technology, Ghibaish, Sudan 2017. And he is a professor at the Department of Biological Sciences, Faculty of Science, University of Jeddah, KSA. He obtained his Bachelor of Food Science and Technology in Alexandria University, Egypt and a Master of Food Engineering at Gezira University, Sudan. He earned his Ph.D. in Natural Sciences at Münster University, Germany (2005). Dr. Mariod was considered for inclusion in WHO'S WHO in the World, 28th Edition (2011) by Marquis Who’s Who Publications May 2010. Professor Dr. Mariod worked as visiting professor in IBS/UPM Malaysia 2008-2010 as a senior research fellow in the program of bioactive compounds and he obtained TWAS-UNESCO ASSOCIATESHIP –2010-2013 Ref.3240230898 at Research Centre for Chemistry at the Indonesian Institute of Science (RCChem-LIPI), Bandung 40135, Indonesia. Dr. Mariod obtained more than 10 Innovations Medals and Awards and 9 Scholarships & Grants. He serves as an Editorial board member of more than 10 international Journals, he published 290 articles+chapters in peer reviewed journals, he edited and co-edited six books published by Elsevier and three books by Springer, one by intechopen, one by LAP LAMBERT and one by Cambridge scholar in English, and four other books by local and regional publishers in Arabic. Prof. Mariod worked as Head Research Unit and Innovation, College of Science and Arts-Alkamil, University of Jeddah, Saudi Arabia March 2015 -2019. Deputy Dean of Deanship of Scientific Research, Sudan University of Science & Technology Since March 2012. Deputy Dean of College of Graduate Studies, Sudan University of Science & Technology March 2011 to March 2012.
Affiliations and expertise
Department of Biology, Faculty of Science and Arts, Alkamil, University of Jeddah, Saudi ArabiaJK
Jaroslav Katona
Prof. Dr. Jaroslav Katona has 57 publications, most of them on food colloids, biopolymers (interactions in aqueous solutions, films, nanoparticles, phase behaviour), micro-and nanoencapsulation. He has published 2 books and 1 book chapter.
Affiliations and expertise
University of Novi Sad, Faculty of Technology Novi Sad, SerbiaView book on ScienceDirect
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