Sustainable Materials for Food Packaging and Preservation
Food Security and Sustainability
- 1st Edition - September 20, 2024
- Imprint: Elsevier
- Editors: Tabli Ghosh, Ruchir Priyadarshi, Swarup Roy
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 3 5 6 7 - 5
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 3 5 6 8 - 2
Sustainable Materials for Food Packaging and Preservation: Food Security and Sustainability discusses the recent trends and development of bio-based sustainable materials, focusing… Read more
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Sustainable Materials for Food Packaging and Preservation: Food Security and Sustainability discusses the recent trends and development of bio-based sustainable materials, focusing on their fabrication and application in food packaging and food preservation. This book brings together fundamental information and the most recent advances in the characterization, processing, and modification of sustainable materials and their impact on food packaging and storage of food products for improving their shelf life. Special attention is given to smart, active, and edible packaging, and the utilization of nanoemulsion and nanoencapsulation in the food industry is also discussed. In addition, the book reviews the use of proteins, polysaccharides, and microbial and chemically derived materials for food preservation.
- Discusses recent trends and advancements in the applications of sustainable materials in food packaging and preservation,
providing an overview of various sustainable materials, such as agro-based and microbial and chemically derived materials - Covers fabrication techniques, characterization, and processing of various sustainable materials used for food packaging
and preservation - Includes a thorough discussion of the current sustainable solutions for extending the shelf life of food products in the
packaging process
Researchers, industrial scientists, and advanced students in materials science and polymer science working with sustainable materials for food packaging and preservation
1. Sustainable materials in food packaging and preservation: an introduction
2. Biomass derived sustainable materials: fabrication, processing and food application
3. Microbial derived biomaterials: fabrication, processing and food application
4. Polylactic acid: a chemically derived polymers for sustainable packaging
5. Protein as a sustainable biopolymer for food packaging and preservation
6. Bionanostructured materials in food packaging and preservation
7. Bionanocomposites in food packaging and preservation
8. Biodegradable polymer blends in food packaging and preservation
9. Valorization of agrowaste Derived Materials for Food Packaging Application
10. Edible films and coatings: A route towards sustainable future
11. Sustainable active food packaging
12. Sustainable antimicrobial packaging
13. Sustainable Smart Packaging
14. Biodegradable foams for Food Packaging
15. Nanoemulsion in sustainable food packaging and preservation
16. Biomolecule based nanoencapsulation for food preservation
17. Testing protocols for sustainable materials, packaging and shelf life
2. Biomass derived sustainable materials: fabrication, processing and food application
3. Microbial derived biomaterials: fabrication, processing and food application
4. Polylactic acid: a chemically derived polymers for sustainable packaging
5. Protein as a sustainable biopolymer for food packaging and preservation
6. Bionanostructured materials in food packaging and preservation
7. Bionanocomposites in food packaging and preservation
8. Biodegradable polymer blends in food packaging and preservation
9. Valorization of agrowaste Derived Materials for Food Packaging Application
10. Edible films and coatings: A route towards sustainable future
11. Sustainable active food packaging
12. Sustainable antimicrobial packaging
13. Sustainable Smart Packaging
14. Biodegradable foams for Food Packaging
15. Nanoemulsion in sustainable food packaging and preservation
16. Biomolecule based nanoencapsulation for food preservation
17. Testing protocols for sustainable materials, packaging and shelf life
- Edition: 1
- Published: September 20, 2024
- Imprint: Elsevier
- Language: English
TG
Tabli Ghosh
Tabli Ghosh is currently working as an Assistant Professor in the Department of Food Engineering and Technology at Tezpur University, India. She obtained her PhD degree from the Department of Chemical Engineering at the Indian Institute of Technology Guwahati, India. During her PhD, she has received DST INSPIRE Fellowship. Dr. Ghosh was a special research student at the United Graduate School of Agricultural Science, Gifu University, Japan, during her PhD with JASSO Fellowship. Additionally, she has also been the gold medalist during her Bachelor of Technology and Master of Technology in the Department of Food Engineering and Technology at Tezpur University, India. Her work mainly focuses on food nanotechnology, functional materials, sustainable materials, biodegradable polymers, bionanocomposites, edible food packaging, and product development.
Affiliations and expertise
Assistant professor, Department of Food Engineering and Technology, Tezpur University, IndiaRP
Ruchir Priyadarshi
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 KoreaSR
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 at the Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, IndiaRead Sustainable Materials for Food Packaging and Preservation on ScienceDirect