Infodoc : Sciences, Techniques et Culture

Part 1 Biobased food packaging materials: new directions
1 State-of-the-art biobased food packaging materials
1.1 Introduction: biobased packaging, the food industry and the environment
1.2 Classification of biobased food packaging materials
1.3 Properties of biobased food packaging materials
1.4 Assessing the biodegradability of biobased mate rials for food packaging
1.5 Applications and challenges for biobased food packaging
1.6 Future tre[...]

Part 1 Biobased food packaging materials: new directions
1 State-of-the-art biobased food packaging materials
1.1 Introduction: biobased packaging, the food industry and the environment
1.2 Classification of biobased food packaging materials
1.3 Properties of biobased food packaging materials
1.4 Assessing the biodegradability of biobased mate rials for food packaging
1.5 Applications and challenges for biobased food packaging
1.6 Future trends
1.7 Sources of further information and advice
1.8 References
2 Types, production and assessment of biobased food packaging materials
2.1 Introduction: rationale and need for biobased food packaging
2.2 The environmental impact of conventional food packaging
2.3 Opportunities for renewable polymers
2.4 Production of biobased food packaging materials
2.5 Hybrid blends and composites
2.6 New developments in the production of packaging from recycled lignocellulosic fiber and renewable materials
2.7 Assessing the biodegradability of renewable materials in food packaging
2.8 Biodegradable packaging life cycle assessment
2.9 Food safety concerns, applications and adoption by the industry
2.10 Future trends
2.11 Sources of further information and advice
2.12 References
3 Thermoplastic nanobiocomposites for rigid and flexible food packaging applications
3.1 Introduction: plastic food packaging, sustainable mate rials and barrier properties
3.2 'Barrier properties' limit the use of plastics in monolayer packaging
3.3 Novel developments in barrier polymeric structures
3.4 Polymer blends: the case of permeable fillers
3.5 Nanocomposites: the case of impermeable fillers
3.6 Nanobiocomposites for monolayer packaging: polylactic acid, polycaprolactone, polyhydroxyalkanoate and starch
3.7 Future trends and outlook
3.8 Nomenclature
3.9 References
4 Improved fibre-based packaging for food applications
4.1 Introduction
4.2 Properties and uses of fibre-based food packaging
4.3 Innovative methods to improve fibre-based packaging for food applications
4.4 Suitability of new fibre-based packaging materials for food packaging
4.5 Assessing the biodegradability of new fibre-based packaging materials for food packaging
4.6 Applications and future trends in the food industry
4.7 Sources of further information and advice
4.8 References
5 Starch-based edible films
5.1 General properties and structure of starch
5.2 History of edible films
5.3 Edible film mate rials and their previous applications
5.4 Starch film-forming mechanisms – gelatinization and recrystallization
5.5 Appearance and physical properties of starch films
5.6 Plasticization of starch films
5.7 Trends in starch research and applications
5.8 References
6 The use of chitin and chitosan for food packaging applications
6.1 Introduction
6.2 Mechanical properties
6.3 Thermal properties
6.4 Gas permeability
6.5 Water permeability
6.6 Conclusions
6.7 References
Part II Using environmentally compatible packaging technologies in the food industry
7 Consumer attitude to food packaging and the market for environmentally compatible products
7.1 Introduction
7.2 Packaging materials
7.3 'Green' packaging
7.4 Disposal of packaging materials
7.5 Recycling of packaging materials
7.6 New packaging technologies
7.7 Food packaging regulation in the European Union
7.8 The study of consumer behaviour
7.9 Conclusions
7.10 References
8 Environmental assessment of food packaging and advanced methods for choosing the correct materials
8.1 Introduction
8.2 Modern day lifestyle conflicts and demands from the retail sector
8.3 Recognition of the environmental impacts of packaging in the food industry
8.4 Environmental assessment of food packaging systems
8.5 Environmental assessment tools for food packaging systems
8.6 Sustainable packaging developments
8.7 Implementing environmental assessment approaches into the product-packaging system development process
8.8 Future trends
8.9 Sources of further information and advice
8.10 References
9 Measuring the environmental performance of food packaging: life cycle assessment
9.1 Introduction
9.2 Environmental performance of biopolymers
9.3 Measuring environmental impacts: the science of life cycle assessment
9.4 Results of existing life cycle assessment studies of biopolymers
9.5 Measuring the environmental performance of packaging: future trends
9.6 Sources of further information and advice
9.7 References
10 Eco-design of food packaging materials
10.1 Introduction
10.2 Key drivers of eco-design of food packaging material
10.3 Eco-design strategies for food packaging materials
10.4 Future trends
10.5 Conclusions
10.6 Sources of further information and advice
10.7 References
11 Additives for environmentally compatible active food packaging
11.1 Introduction
11.2 Antimicrobiallantioxidant agents incorporated into polymers
11.3 Chemical preservatives
11.4 Peptides and proteins
11.5 Polysaccharides
11.6 Natural antimicrobiallantioxidant compounds from plant sources
11.7 Extraction and fractionation techniques for antimicrobiallantioxidant compounds from plant sources
11.8 Antimicrobial and antioxidant tests
11.9 Suitability of new coatings and adhesives for food packaging
11.10 Incorporation of antimicrobials/antioxidants into polymer mate rials
11.11 Applications in the food industry
11.12 Future trends
11.13 References
12 Recycling of food packaging materials: an overview
12.1 Introduction
12.2 Regulation of recycling of food packaging materials
12.3 Recycling paper food packaging: collection, separation and processing
12.4 Recycling plastic food packaging: collection, separation and recovery
12.5 Recycling of other materials
12.6 Supply chain management to reduce packaging waste
12.7 Conclusions
12.8 References
13 Recycled plastics for food applications: improving safety and quality
13.1 Introduction
13.2 Plastic food packaging and the environment
13.3 The recyclability of packaging plastics
13.4 Recycling processes
13.5 Improving the recyclability of plastic packaging for food use
13.6 The safety and quality of recycled plastics
13.7 The use of recycled plastics in the food industry
13.8 Future trends
13.9 References
14 Recycled paper and board for food applications: improving safety and quality
14.1 Introduction
14.2 The recyclability of paper and board
14.3 Improving the recyclability of paper and board packaging
14.4 Testing the safety and quality of recycled paper and board
14.5 Future trends
14.6 Sources of further information and advice
14.7 References
Part III Environmentally compatible food packaging for particular applications
15 Overview of environmentally compatible polymerie materials for food packaging
15.1 Introduction
15.2 Polymers from renewable resources
15.3 Multilayer packaging films
15.4 Technology for biobased polymer processing
15.5 Economie issues regarding biodegradable polymers
15.6 Conclusions
15.7 Sources of further information and advice
15.8 References
16 Modified atmosphere packaging using environmentally compatible and active food packaging materials
16.1 Introduction
16.2 Modified atmosphere packaging of fruit and vegetables: using pro teins to control gas transport phenomena through paper-based materials
16.3 Antimicrobial modified atmosphere packaging: antimicrobial properties of aroma compound and their controlled release using the paper coating agent as an inclusion matrix
16.4 Future trends
16.5 References
17 Active environmentaIly compatible food packaging
17.1 Introduction
17.2 Basic characteristics of active packaging
17.3 Biopolymer-based active mate rials for food packaging
17.4 Future trends
17.5 References
18 Biobased intelligent food packaging
18.1 Introduction
18.2 Biobased tools for the detection of quality-indicating metabolites
18.3 Biobased tools for the detection of pathogenic and microbial contamination
18.4 Biobased indicators for monitoring the time-temperature history
18.5 Other intelligent packaging systems utilising biomolecules
18.6 Future trends
18.7 References
19 EnvironmentaIly compatible packaging of fresh agricultural and horticultural produce
19.1 Introduction
19.2 Specific challenges for fresh produce packaging
19.3 Industry response
19.4 Storage of packaging material
19.5 Supply chain
19.6 Reducing the environmental impact of secondary packaging - returnable plastic crates
19.7 Conclusions
19.8 References
20 Biobased packaging of dairy products
20.1 Introduction
20.2 Properties required in relation to dairy products
20.3 Current applications of biopackaging of dairy products
20.4 Future trends
20.5 Sources of further information and advice
20.6 References
21 Environmentally friendly packaging of muscle foods
21.1 Introduction
21.2 Types of meat packaging materials
21.3 Source reduction
21.4 Recyclable materials
21.5 Biobased materials
21.6 Future trends
21.7 References
22 Legislation and certification of environmentally compatible packaging in the European Union
22.1 Introduction
22.2 Packaging waste legislation
22.3 Biodegradable waste
22.4 Legislation on materiaials and articles intended to corne into contact with food
22.5 Future trends for the legislation of mate rials and articles intended to corne into contact with food
22.6 References
Index