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Sustainable Materials for Food Packaging and Preservation
Food Security and Sustainability
- 1st Edition - September 20, 2024
- 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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Request a sales quoteSustainable 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
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- About the editors
- Preface
- Acknowledgments
- Chapter 1. Sustainable materials in food packaging and preservation: an introduction
- Abstract
- 1.1 Introduction
- 1.2 Overview of sustainable materials for food packaging and preservation
- 1.3 Bionanostructured materials and bionanocomposites
- 1.4 Sustainable materials for food packaging application
- 1.5 Testing protocols for sustainable materials, packaging and shelf life
- 1.6 Conclusion
- Acknowledgments
- References
- Chapter 2. Biomass derived sustainable materials: fabrication, processing, and food applications
- Abstract
- 2.1 Introduction
- 2.2 Properties of biomass-derived sustainable materials for food packaging
- 2.3 Challenges and future aspects
- Acknowledgments
- AI disclosure
- References
- Chapter 3. Microbial derived biomaterials: fabrication, processing, and food application
- Abstract
- Abbreviations
- 3.1 Introduction
- 3.2 Microbial metabolites (postbiotics)
- 3.3 Microbial polymers
- 3.4 Other biomaterials
- Acknowledgments
- References
- Chapter 4. Polylactic acid: a chemically derived polymers for sustainable packaging
- Abstract
- 4.1 Introduction
- 4.2 Synthesis and industrial production of poly(lactic acid)
- 4.3 Production of lactides
- 4.4 Properties of poly(lactic acid)
- 4.5 Processing and conversion
- 4.6 Biodegradation
- 4.7 Modifications and applications in food packaging
- 4.8 Artificial intelligence disclosure
- References
- Chapter 5. Protein as a sustainable biopolymer for food packaging and preservation
- Abstract
- 5.1 Introduction
- 5.2 Proteins
- 5.3 Production of biopolymer films
- 5.4 Physicochemical properties of biopolymer-based packaging
- 5.5 Polymers’ biodegradability
- 5.6 Protein-based films for food packaging
- 5.7 Safety issues and economic perspectives
- 5.8 Challenges and future perspectives
- 5.9 Conclusion
- References
- Chapter 6. Bionanostructured materials in food packaging and preservation
- Abstract
- 6.1 Introduction
- 6.2 Current food preservation methods
- 6.3 Organic and inorganic nanoparticles in food packaging and preservation
- 6.4 Various properties of bionanostructured material
- 6.5 Structuring of bionanocomposite
- 6.6 Application of nanomaterial for food preservation and food packaging
- 6.7 Sustainability and the future society
- 6.8 Summary and future perspective
- References
- Chapter 7. Bionanocomposites in food packaging and preservation
- Abstract
- 7.1 Introduction
- 7.2 Bio-based materials, biopolymers, and biodegradability
- 7.3 Bioplastics
- 7.4 Biodegradation
- 7.5 Nanotechnology
- 7.6 Bionanocomposites
- 7.7 Smart and edible packaging based on bionanocomposites
- 7.8 Applications of bionanocomposites as packaging options
- 7.9 Environmental, economic, and safety aspects of bionanocomposites
- 7.10 Conclusion and future trends
- References
- Chapter 8. Biodegradable polymer blends in food packaging and preservation
- Abstract
- 8.1 Introduction
- 8.2 Biodegradable polymers
- 8.3 Classification of biodegradable polymer
- 8.4 Biodegradable polymer blends
- 8.5 Packaging and preservation of food using biodegradable polymer films
- 8.6 Conclusions
- 8.7 Future prospectives
- References
- Chapter 9. Valorization of agrowaste derived materials for food packaging application
- Abstract
- 9.1 Introduction
- 9.2 Circular bioeconomy and sustainability
- 9.3 Agroindustrial waste
- 9.4 Bio-based polymers their conventional sources
- 9.5 Development methods
- 9.6 Biopolymers in food packaging
- 9.7 Trends and future perspective
- Acknowledgments
- References
- Chapter 10. Edible films and coatings: a route toward sustainable future
- Abstract
- 10.1 Introduction
- 10.2 Background history and significance of edible films and coatings
- 10.3 The protection mechanism of edible films and coatings
- 10.4 Materials employed to fabricate edible films and coatings
- 10.5 Applications of edible films and coatings in improving the shelf life and quality of foodstuffs
- 10.6 Economic impacts and future challenges of utilizing edible films and coatings
- 10.7 Conclusion
- References
- Chapter 11. Sustainable active food packaging
- Abstract
- 11.1 Introduction
- 11.2 Active ingredients
- 11.3 Application of sustainable active packaging for shelf-life enhancement of various foods
- 11.4 Conclusions and future perspectives
- References
- Chapter 12. Sustainable antimicrobial packaging
- Abstract
- 12.1 Introduction
- 12.2 Nanoparticles
- 12.3 Plant essential oils
- 12.4 Plant polyphenol extracts
- 12.5 Biological enzymes and bacteriocins
- 12.6 Carbon dots and carbon-structured substances
- 12.7 Conclusion
- References
- Chapter 13. Sustainable smart packaging
- Abstract
- 13.1 Introduction
- 13.2 Features of smart packaging
- 13.3 Sustainability in packaging
- 13.4 Use of conventional packaging materials in smart packaging
- 13.5 Approaches in developing smart packaging
- 13.6 Sustainability in smart packaging
- 13.7 Application and future perspective of smart packaging
- References
- Chapter 14. Biodegradable foams for food packaging
- Abstract
- 14.1 Introduction
- 14.2 Materials for developing foams
- 14.3 Technologies for development of foams
- 14.4 Biodegradable foams for food packaging
- 14.5 Conclusion
- Acknowledgments
- References
- Chapter 15. Nanoemulsion in sustainable food packaging and preservation
- Abstract
- 15.1 Introduction
- 15.2 Nanoemulsion systems and their properties
- 15.3 Techniques for nanoemulsion preparation
- 15.4 Applications of nanoemulsion in food packaging
- 15.5 Toxicity and regulatory aspects of nanoemulsion
- 15.6 Conclusion and future perspectives
- Acknowledgment
- References
- Chapter 16. Biomolecule based nanoencapsulation for food preservation
- Abstract
- 16.1 Introduction
- 16.2 Functional benefits of nanoencapsulation and nanocarriers
- 16.3 Sustainability benefits of edible food packaging
- 16.4 Methods for the production of nanoencapsulates and nanocarriers
- 16.5 Scalability and cost-effectiveness of nanomaterial production
- 16.6 Nanomaterials for food packaging
- 16.7 Nanoparticles in food packaging
- 16.8 Application of nanoencapsulation and nanocarriers
- 16.9 Risks and challenges associated with the use of nanoparticles in food packaging
- 16.10 Conclusions and future prospects of nanoencapsulation and nanocarriers
- References
- Chapter 17. Testing protocols for sustainable materials, packaging and shelf life
- Abstract
- 17.1 Introduction
- 17.2 Packaging materials
- 17.3 Testing methods
- 17.4 Packaging using sustainable materials
- 17.5 Future prospects in packaging
- 17.6 Conclusion
- References
- Index
- No. of pages: 414
- Language: English
- Edition: 1
- Published: September 20, 2024
- Imprint: Elsevier
- Paperback ISBN: 9780443135675
- eBook ISBN: 9780443135682
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
Ruchir Priyadarshi is a Brain Pool Fellow at the Department of Food and Nutrition, Kyung Hee University, South Korea. He obtained his Ph.D. from the Indian Institute of Technology Roorkee in Biodegradable Food Packaging. In 2018, he served as Head of Biopolymer Innovations at Yash Papers Ltd., India, where he worked in the development of bagasse based molded tableware products. He has also worked as a Research Fellow at the Indian Institute of Science, Bangalore, in 2012. His research interests include active food packaging, functional materials, sustainable materials, biodegradable polymers, and bionanocomposites.
Affiliations and expertise
Brain Pool Fellow, Kyung Hee University, Seoul, South KoreaSR
Swarup Roy
Swarup Roy is an assistant professor at the Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, India. Dr Roy previously worked at the School of Bioengineering and Food Technology, Shoolini University, India. He was also a postdoctoral researcher at the BioNanocomposite Research Center, Kyung Hee University and Inha University, South Korea, and a research associate at IIT Indore, India. He obtained PhD in biochemistry from University of Kalyani as a DST INSPIRE fellow. His research work is focused on the preparation and application of biopolymer-based functional composite material for active and smart packaging applications.
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