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Elsevier

Sustainable Materials for Food Packaging and Preservation

Food Security and Sustainability

  • 1st Edition - September 20, 2024
  • Latest edition
  • Editors: Tabli Ghosh, Ruchir Priyadarshi, Swarup Roy
  • Language: English

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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Description

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.

Key features

  • 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

Readership

Researchers, industrial scientists, and advanced students in materials science and polymer science working with sustainable materials for food packaging and preservation

Table of contents

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

Product details

  • Edition: 1
  • Latest edition
  • Published: September 25, 2024
  • Language: English

About the editors

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
Department of Food Engineering and Technology, Tezpur University, India

RP

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 Korea

SR

Swarup Roy

Dr. Swarup Roy is an Associate Professor in the Department of Food Technology and Nutrition at Lovely Professional University, India, and an Eminent Scholar at Kyung Hee University, Republic of Korea. His research expertise spans bio-nanocomposite materials, biopolymer-based functional composites, nanotechnology, and sustainable food packaging. His work focuses on developing advanced materials for intelligent, active, and environmentally responsible packaging applications. Dr. Roy has held research and academic positions at leading institutions in India and South Korea and actively contributes to the scientific community through editorial and guest editorial roles for several international journals in materials science, nanotechnology, and food science.

Affiliations and expertise
Associate Professor, Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, India

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