1. Protective Packaging for Light-sensitive Foods
María Gabriela Passaretti, Mario Daniel Ninago, Marcelo Armando Villar and Olivia Valeria López
1. Introduction
2. Degradation of Plastic Packaging
2.1 Types of Polymer Degradation
2.1.1 Photo-oxidative
2.1.2 Thermal-oxidative
2.1.3 Ozone-induced
2.1.4 Mechano-chemical
2.1.5 Hydrolytic
2.1.6 Biodegradation
3. Stabilizing Additives for Polymers
4. Plastics for[...]
1. Protective Packaging for Light-sensitive Foods
María Gabriela Passaretti, Mario Daniel Ninago, Marcelo Armando Villar and Olivia Valeria López
1. Introduction
2. Degradation of Plastic Packaging
2.1 Types of Polymer Degradation
2.1.1 Photo-oxidative
2.1.2 Thermal-oxidative
2.1.3 Ozone-induced
2.1.4 Mechano-chemical
2.1.5 Hydrolytic
2.1.6 Biodegradation
3. Stabilizing Additives for Polymers
4. Plastics for Food Packaging
4.1 Types and Applications
4.2 Polymers Processing
4.2.1 Methods
4.2.2 Additives Incorporation
2. Packaging Biodegradability: Trends in Food Industry Applications
Olga B. Alvarez-Pérez, Cristian Torres-León, Rene Diaz-Herrera, Rafael Gomes-Araujo, Jorge A. Aguirre-Joya, Janeth M. Ventura-Sobrevilla, Miguel A. Aguilar-González and Cristóbal N. Aguilar
1. Introduction
2. Natural Biopolymers
2.1 Proteins
2.2 Polysaccharides
2.3 Lipids
2.3.1 Definition
2.3.2 Industrial Level
2.3.3 Food Industry
2.3.4 Customer Demand
2.3.5 Importance of Lipid Application in Edible Films and Coatings
2.3.6 Edible Films and Coatings
3. Encapsulation of Compounds Incorporated in Biodegradable Packaging
4. Characterization Techniques of Biodegradable Packaging
4.1 Characterization of Food Packaging Morphology
4.2 X-Ray Diffraction Analysis
4.3 High Resolution Optical Microscope with Image Analyzer
4.3.1 Phase Identification by Optical Microscopy
4.3.2 Scanning Electron Microscopy of Ultra-high Resolution
4.4 Analysis of the Thickness in Edible Biodegradable Thin Films
4.5 Optical Microscopy of Depth Composition and 3D Visualization
5. Mechanism of Biodegradation
6. Application of Biodegradable Packaging in Food Industry
6.1 Commercially Available Biodegradable Packaging
7. Regulations Established for the Use of Biodegradable Packaging
7.1 The European Food Safety Authority (EFSA)
7.2 The FDA Food Safety Modernization Act (FSMA)
3. New Trends in Smart and Intelligent Food Packaging
Semih Otles and Buket Yalcin Sahyar
1. Introduction
2. Food-packaging Trends
2.1 Traditional Food Packaging
2.2 New Trends in Food Packaging
2.3 Structure and Working Mechanism of New Food Packaging Materials
2.3.1 Biopolymers
2.3.2 Valorization of Bio-waste Material
2.3.3 Phase Changing Material (PCM)
2.3.4 pH-Sensitive Dyes
2.3.5 Organic Acids
2.3.6 Nanoparticles, Nanomaterials and Nanoemulsions
2.3.7 Gas Indicators
2.3.8 Time Temperature Indicators
2.3.9 Films and Coatings
3. Industrial Application of Food Packaging
4. Value-added Utilization of Fruit and Vegetable Pomace in Food Packaging
Jooyeoun Jung
1. Introduction
2. Chemical Composition of Fruit and Vegetable Pomaces
3. Natural Bioactive Compounds of Fruit and Vegetable Pomaces
4. Pectin and Lignocellulosic Compositions of Fruit and Vegetable Pomaces
5. Utilization of Fruit and Vegetable Pomaces in Food Packaging
5.1 Incorporation of Natural Extract from Fruit and Vegetable Pomaces into Food Packaging
5.2 Incorporation of Fruit and Vegetable Pomaces as Fillers in Food Packaging
6. Edible Films and Coatings
7. Green Extraction Technology for Fruit and Vegetable Pomaces
8. Encapsulation
9. Challenges and Future Perspectives
5. Bio-based Materials Inspired from Brazilian Cerrado Wastes
Ricardo Stefani, Lidyane Mendes Bento and Genilza da Silva Mello
1. Introduction
2. General Overview of Bio-based Materials for Food Packaging and Cerrado as Source of Biopolymers
3. Edible and Antimicrobial Packaging and Coatings from Brazilian Cerrado
4. Antioxidant Packaging using Cerrado Species
5. Other Technological Applications
6. Conclusion and Perspectives
6. Fish-gelatin and Carob Seed Peel By-product for Developing Novel Edible Films
Irene Albertos Muñoz, Ana Belén Martin-Diana and Daniel Rico
1. Introduction
2. Edible Films and Coatings as Environment-friendly Strategy
2.1 Edible Films and Coatings Classification According to Their Polymeric Base
2.2 Bioactive Properties of Edible Films and Coatings
2.3 Key Antioxidant and Antimicrobial Compounds in Edible Films and Coatings
3. Fish Gelatin
3.1 Fish Gelatin Properties
4. Carob Seed Peel By-products
4.1 Processing
4.2 Carob Fractions: Nutritional, Healthy and Technological Properties
5. Practical Application: Development of Edible Film Formulated with Fish Gelatin and Carob Seed Peel
6. Conclusion and Future Research Trends
7. Biodegradable Polymer Blends for Food Packaging Applications
Vijaya K. Rangari, Manik C. Biswas, Boniface J. Tiimob and Chibu Umerah
1. Introduction
1.1 Natural Polymers
1.1.1 Cellulose
1.1.2 Chitosan
1.1.3 Starch
1.1.4 Carrageenan
1.1.5 Agar
1.1.6 Alginate
1.1.7 Protein
1.2 Synthetic Polymers
1.2.1 Poly(lactic acid) (PLA)
1.2.2 Poly(butylene succinate) (PBS)
1.2.3 Poly(glycolic acid) (PGA)
1.2.4 Poly(trimethylene terephthalate) (PTT)
1.2.5 Poly(ε-caprolactone) (PCL)
1.2.6 Poly(butylene adipate-co-terephthalate) (PBAT)
1.2.7 Poly(vinyl alcohol) (PVA)
1.3 Microorganisms
1.3.1 Polyhydroxyalkanoates (PHAs)
1.3.2 Polysaccharides
2. Fabrication Techniques of Polymer Blend Composite Films
2.1 Solvent Casting
2.2 Extrusion
2.3 Blow Film Extrusion
2.4 Reactive Extrusion
2.5 3D Printing
2.6 Layer-by-Layer (LbL) Assembly
3. Biodegradable Polymer Blends
3.1 Extrusion of the Polymer Blend Composites
3.2 Characterization of the Polymer Blend Composites
3.2.1 Raman Analysis
3.2.2 X-Ray Diffraction
3.2.3 Differential Scanning Calorimetry
3.2.4 Thermogravimetric Analysis
3.2.5 Tensile Testing
3.2.6 Scanning Electron Microscopy
3.2.7 Results
4. Carbon Nanoparticles Derived from Waste Coconut Shell (CCSP) for Polymer Filler Application
4.1 Synthesis and Characterization of Coconut Shell-derived Resource Carbon Material
4.2 Results
5. Conclusion
8. New Advances in Active Packaging Incorporated with Seaweeds for Food Preservation
João Reboleira, Andreia Miranda, Susana Bernardino and Maria Manuel Gil
1. Introduction
2. New Packaging Trends: Active, Intelligent and Smart Packaging
2.1 Active Packaging
2.1.1 Moisture Absorbers
2.1.2 Antimicrobial Releasers
2.1.3 Carbon Dioxide Releasers/Emitters
2.1.4 Oxygen Scavengers and Antioxidant Packaging
2.2 Intelligent Packaging
2.3 Smart Packaging
2.4 Sustainability of Packaging Materials
3. The Role of Natural Bioactives in New Active Packaging Solutions
3.1 Growing Trend of Natural Products as a Source of Bioactives for Active Packaging
3.2 Seaweeds as a Source of Natural Bioactive Compounds
3.3 Seaweeds in Detail: Main Structural Compounds
3.3.1 Alginate
3.3.2 Carrageenans
3.3.3 Agar
3.4 Seaweeds in Detail: Bioactive Compounds
3.4.1 Sulfated Polysaccharides
3.4.2 Phlorotannins
3.4.3 Carotenoids
4. The Extraction of Seaweed Compounds for Packaging Applications
4.1 Conventional Extraction Methods
4.2 Green Extraction Methods
4.2.1 Supercritical Fluid Extraction (SFE)
4.2.2 Microwave-Assisted Extraction (MAE)
4.2.3 Ultrasound-Assisted Extraction (UAE)
4.2.4 Pressurized Liquid Extraction (PLE)
5. Application of Seaweed Bioactives in Active Packaging
6. Legal Aspects of Active Packaging in the EU
7. Conclusion
9. Edible Polymers for Shelf-life Extension of Perishables: An Insight into Films and Coatings
Sucheta, Nidhi Budhalakoti and Kartikey Chaturvedi
1. Introduction
2. Packaging and Food Commodities: Shelf-life Aspects
3. Elementary for Advances: Modified Atmosphere Packaging
4. Difference between Synthetic and Edible Polymers
5. Edible Polymers, Films and Coatings
5.1 Polysaccharides
5.2 Lipids
5.3 Proteins
6. Nanomaterials in Edible Films and Coatings
7. Films and Coatings Formation
7.1 Mechanisms of Interaction of Polymers as Edible Packaging with Food Commodities
7.1.1 Fruits and Vegetables
7.1.2 Dairy Products: Cheese
7.1.3 Baked and Fried Foods
7.2 Biochemical Aspects of Edible Packaging
8. Current Research Status in Films and Coatings
9. Regulatory Aspects
10. Future Ventilated Packaging Design: Novel Modeling Approaches and Integrated Multi-criteria Performance
Umezuruike Linus Opara, Alemayehu Ambaw Tsige and Tobi Fadiji
1. Introduction
2. Aspects of Ventilated Packaging in the Fresh Fruit Supply Chain
2.1 Fruits
2.2 Packaging Box
2.3 Palletization
2.4 Precooling
2.5 Cold Storage Room
2.6 Transport (shipping) Cooling
3. Computational Fluid Dynamic (CFD) Analysis of Ventilated Packaging Box
4. Modelling Geometries of Postharvest System for Numerical Analysis
5. CFD Model Equations
6. Discrete and Porous Medium CFD Modelling Approaches
7. CFD Model Validation
8. Advances in Application of CFD in Ventilated Box Design and Analysis
8.1 CFD Investigation of Airflow and Thermal Processes in the Postharvest
8.2 Packaging Material on Gas Distribution Inside Cold Storage System
8.3 The Impact of Moisture on Packaging Material
8.4 Effect of Packaging Design on the Energy Performance of a Cooling Process
9. Computational Solid Dynamics (CSD) Analysis of Packaging Box
9.1 Structure of Corrugated Paperboard/Cartons
9.2 Types and Combinations of Mechanical Loads on Packaging Boxes
9.2.1 Compression Load
9.2.2 Impact Load
9.2.3 Vibration Load
9.3 Basic Concept of Finite Element Analysis (FEA)
9.3.1 Pre-processing
9.3.2 Analysis
9.3.3 Post-processing
10. Application of Computational Solid Dynamics in Box Design and Analysis
10.1 Fruit Impact Damage
10.2 Corrugated Paperboard Packaging
11. Conclusion and Future Perspectives
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