Natural Polymer-Based Films and Coatings in Food Technology
- 1st Edition - May 1, 2026
- Latest edition
- Editors: Ewelina Jamróz, Swarup Roy
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 3 4 2 4 4 - 8
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 3 4 2 4 5 - 5
Natural Polymer-based Films and Coatings in Food Technology provides a thorough overview of several bio-based polymers used in the preparation of single- or multi-layer films… Read more
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Natural Polymer-based Films and Coatings in Food Technology provides a thorough overview of several bio-based polymers used in the preparation of single- or multi-layer films and coatings, as well as their current and potential applications in the field of food science. The book starts with an introduction to biopolymer films and coatings, followed by a discussion of their properties, production, and utilization as smart packaging materials. It then discusses the applications and future trends of biopolymer films and coatings in food technology, as well as the interaction between food and packaging, including chemical migration. In the last chapters, the book addresses materials’ biodegradation, life cycle assessment, and packaging legal regulations, ending with a presentation of real-world examples of industrial and commercial applications. This book is a valuable resource for academic and industrial researchers, materials scientists, and R&D professionals seeking to explore the advancements and applications of natural polymer-based films and coatings in the food industry.
- Reviews the fundamentals of natural polymer-based films and coatings, including their properties and production methods
- Provides guidance on selecting suitable materials and developing specific film and coatings’ properties for applications in the food industry
- Discusses the implementation of bio-based polymer technology in packaging
Academic and industrial researchers, engineers, and technologists working on biopolymer-based films and coatings. R&D professionals interested in applications of biopolymers in the food industry. biopolymer; natural polymers; biopolymer-based films; biopolymer-based coatings; films, coatings functional properties, food technology
1. Introduction to biopolymer films and coatings
2. Biopolymer for production of films and coatings
3. Properties of biopolymer films and coatings
4. Active and Intelligent materials based on biopolymers
5. Application and future trends of biopolymer films and coatings in food technology
6. Multilayer films and coatings based on biopolymer
7. Migration from packaging materials to food
8. Biodegradation aspect and life cycle assessment of biopolymer-based materials
9. Examples of industrial and commercial applications of biopolymer films
10. Legal regulations and consumer acceptances
11. Trends and challenges in biopolymer-based films and coatings
12. Conclusions and Summary
2. Biopolymer for production of films and coatings
3. Properties of biopolymer films and coatings
4. Active and Intelligent materials based on biopolymers
5. Application and future trends of biopolymer films and coatings in food technology
6. Multilayer films and coatings based on biopolymer
7. Migration from packaging materials to food
8. Biodegradation aspect and life cycle assessment of biopolymer-based materials
9. Examples of industrial and commercial applications of biopolymer films
10. Legal regulations and consumer acceptances
11. Trends and challenges in biopolymer-based films and coatings
12. Conclusions and Summary
- Edition: 1
- Latest edition
- Published: May 1, 2026
- Language: English
EJ
Ewelina Jamróz
Dr. Ewelina Jamróz is a Research Scientist in the Department of Chemistry, Faculty of Food Technology at the University of Agriculture in Krakow, Poland. She also holds the position of Assistant Professor in the Department of Product Packaging at the University of Economics in Krakow. She is recognized worldwide as the developer of furcellaran-based films, and she is the head of a research team dedicated to the development of materials based on furcellaran. Her expertise extends to collaborations with industry partners interested in implementing furcellaran film production.
Affiliations and expertise
Research Scientist, University of Agriculture in Krakow, PolandSR
Swarup Roy
Dr. Swarup Roy is currently working as an Assistant Professor at the Department of Food Technology and Nutrition, Lovely Professional University, India. Dr. Roy previously worked as an Assistant Professor at Shoolini University, India (2022-2023). He worked as a postdoctoral researcher at the BioNanocomposite Research Center, Kyung Hee University, Seoul, and Inha University, Incheon, South Korea (2017-2021). He also worked as a research associate at Indian Institute of Technology Indore (2016-2017). Dr. Roy completed his PhD degree as a DST INSPIRE Fellow from University of Kalyani, India (2011-2016). He worked on microbial biosynthesis of metallic nanoparticles, fabrication bio-nanocomposite materials. During his postdoctoral research he worked on fabrication of bio-composite film in active and intelligent food packaging film. His current research work is focused on the preparation and application of biopolymer-based functional composite material for packaging applications. Dr. Roy has already published over 150 research articles including research papers, reviews, editorials and book chapters. He is serving as an editor/guest editor of several journals: International Journal of Food Science, International Journal of Biomaterials, Journal of Food Quality, Frontiers in Nanotechnology, Frontiers in Food Science and Technology, Current Food Science and Technology Reports, Packaging Technology and Science, Polymers. Guest Editor: Journal of Vinyl and Additive Technology, International Journal of Molecular Science, Polymers, Materials, Coatings, Journal of Composite Science, Journal of Nanomaterials. He is recognized by Stanford University’s list of the world’s Top 2% of the Most-Cited Scientists in Single Year and career Citation Impact.
Affiliations and expertise
Assistant Professor, Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, India