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Titre :	Sustainable food packaging technology Ajouter au panier
Auteur(s) :	Athanassia Athanassiou, Éditeur scientifique
Type de document :	Livre
Sujets :	Aliments ; Emballage ; Déchets ; Matières plastiques ; Biodégradation ; Économie circulaire ; Recyclage ; Cellulose ; Papier ; Antioxydants ; Biopolymères ; Aliments -- Emballage ; Développement durable ; Chitine ; Gélatine ; Chitosane ; Aliments -- Conservation ; Polysaccharides ; Protéines ; Lipides ; Amidons ; Antibactériens POLYMERE ; ENROBAGE ; GELATINE ; CHITINE
Résumé :	Towards more sustainable packaging with biodegradable materials! The combination of the continuously increasing food packaging waste with the non-biodegradable nature of the plastic materials that have a big slice of the packaging market makes it necessary to move towards sustainable packaging for the benefit of the environment and human health. Sustainable packaging is the type of packaging that can provide to food the necessary protection conditions, but at the same type is biodegradable and can be disposed as organic waste to the landfills in order to biodegrade through a natural procedure. In this way, sustainable packaging becomes part of the circular economy. "Sustainable Food Packaging Technology" deals with packaging solutions that use engineered biopolymers or biocomposites[...] Towards more sustainable packaging with biodegradable materials! The combination of the continuously increasing food packaging waste with the non-biodegradable nature of the plastic materials that have a big slice of the packaging market makes it necessary to move towards sustainable packaging for the benefit of the environment and human health. Sustainable packaging is the type of packaging that can provide to food the necessary protection conditions, but at the same type is biodegradable and can be disposed as organic waste to the landfills in order to biodegrade through a natural procedure. In this way, sustainable packaging becomes part of the circular economy. "Sustainable Food Packaging Technology" deals with packaging solutions that use engineered biopolymers or biocomposites that have suitable physicochemical properties for food contact and protection and originate both from renewable or non-renewable resources, but in both cases are compostable or edible. Modified paper and cardboard with increased protective properties towards food while keeping their compostability are presented as well. The book also covers natural components that can make the packaging functional, e.g., by providing active protection to the food indicating food spoilage * Addresses urgent problems: food packaging creates a lot of hard-to-recycle waste - this book puts forward more sustainable solutions using biodegradable materials * State-of-the-art: ?Sustainable Food Packaging Technology? provides knowledge on new developments in functional packaging * From lab to large-scale applications: expert authors report on the technology aspects of sustainable packaging
Editeur(s) :	Weinheim : Wiley-VCH
Date de publication :	2021
Format :	1 vol. (XVIII-440 p.) / ill. en noir et blanc, couv. ill. en coul. / 25 cm
Note(s) :	Bibliogr. Index
Table des matières :	Part I Review on Biopolymers for Food Protection 1 Emerging Trends in Biopolymers for Food Packaging Sergio Torres-Giner, Kelly J. Figueroa-Lopez, Beatriz Melendez-Rodriguez, Cristina Prieto, Maria Pardo-Figuerez, and Jose M. Lagaron 1.1 Introduction to Polymers in Packaging 1.2 Classification of Biopolymers 1.3 Food Packaging Materials Based on Biopolymers 1.3.1 Polylactide 1.3.2 Polyhydroxyalkanoates 1.3.3 Poly(butylene adipate-co-te[...] Part I Review on Biopolymers for Food Protection 1 Emerging Trends in Biopolymers for Food Packaging Sergio Torres-Giner, Kelly J. Figueroa-Lopez, Beatriz Melendez-Rodriguez, Cristina Prieto, Maria Pardo-Figuerez, and Jose M. Lagaron 1.1 Introduction to Polymers in Packaging 1.2 Classification of Biopolymers 1.3 Food Packaging Materials Based on Biopolymers 1.3.1 Polylactide 1.3.2 Polyhydroxyalkanoates 1.3.3 Poly(butylene adipate-co-terephthalate) 1.3.4 Polybutylene Succinate 1.3.5 Bio-based Polyethylene 1.3.6 Bio-based Polyethylene Terephthalate 1.3.7 Poly(ethylene furanoate) 1.3.8 Poly(ε-caprolactone) 1.3.9 Thermoplastic Starch 1.3.10 Cellulose and Derivatives 1.3.11 Proteins 1.3.11.1 Gelatin 1.3.11.2 Wheat Gluten 1.3.11.3 Soy Protein 1.3.11.4 Corn Zein 1.3.11.5 Milk Proteins 1.4 Concluding Remarks 2 Biopolymers Derived from Marine Sources for Food Packaging Applications Jone Uranga, Iratxe Zarandona, Mireia Andonegi, Pedro Guerrero, and Koro de la Caba 2.1 Introduction 2.2 Fish Gelatin Films and Coating 2.2.1 Collagen and Gelatin Extraction 2.2.2 Preparation and Characterization of Fish Gelatin Films and Coatings 2.2.3 Food Shelf Life Extension Using Fish Gelatin Films and Coatings 2.3 Chitosan Films and Coatings 2.3.1 Chitin and Chitosan Extraction 2.3.2 Preparation and Characterization of Chitosan Films and Coatings 2.3.3 Food Shelf Life Extension Using Chitosan Films and Coatings 2.4 Future Perspectives and Concluding Remarks 3 Edible Biopolymers for Food Preservation Elisabetta Ruggeri, Silvia Farè, Luigi De Nardo, and Benedetto Marelli 3.1 Introduction 3.2 Polysaccharides 3.2.1 Alginate 3.2.2 Carrageenans 3.2.3 Cellulose 3.2.4 Chitosan 3.2.5 Pectin 3.2.6 Pullulan 3.2.7 Starch 3.3 Proteins 3.3.1 Casein 3.3.2 Collagen 3.3.3 Gelatin 3.3.4 Wheat Gluten 3.3.5 Whey Protein 3.3.6 Silk Fibroin 3.3.7 Zein 3.4 Lipids 3.4.1 Beeswax 3.4.2 Candelilla Wax 3.4.3 Carnauba Wax 3.4.4 Shellac 3.5 Edible Composite Materials 3.6 Active Coatings 3.6.1 Antimicrobial Agents 3.6.2 Antioxidant Agents 3.7 Materials Selection and Application 3.8 Conclusions Part II Food Packaging Based on Individual Biopolymers and their Composites 4 Polylactic Acid (PLA) and Its Composites: An Eco-friendly Solution for Packaging Swati Sharma 4.1 Introduction 4.2 Synthesis of PLA and Its Properties 4.3 Properties Required for Food Packaging 4.3.1 Barrier Properties 4.3.2 Optical Properties 4.3.3 Mechanical Properties 4.3.4 Thermal Properties 4.3.5 Antibacterial Properties 4.4 General Reinforcements for PLA 4.4.1 Natural Fibers 4.4.2 Synthetic Fibers 4.4.3 Functional Fillers 4.4.3.1 Clay/PLA Composites 4.4.3.2 Metal-oxide/PLA Composites 4.5 Biodegradability of PLA 4.6 Conclusions and Future Prospects 5 Green and Sustainable Packaging Materials Using Thermoplastic Starch Anshu A. Singh and Maria E. Genovese 5.1 Sustainability and Packaging: Toward a Greener Future 5.1.1 The Plastic Threat 5.1.2 The Call for Sustainability 5.1.3 Biomaterials for Sustainable Packaging 5.2 Thermoplastic Starch 5.2.1 Starch: Physicochemical Properties, Processing, Applications 5.2.2 From Starch to Thermoplastic Starch 5.2.3 Plasticizers of Starch 5.2.4 Processing of Thermoplastic Starch 5.3 Thermoplastic Starch-Based Materials in Packaging 5.3.1 Technical and Legal Requirements for Packaging Materials 5.3.2 Composites of TPS with Fillers 5.3.3 Composites of Thermoplastic Starch with Polysaccharides 5.3.4 Composites of Thermoplastic Starch with Polyesters 5.3.5 Composite of TPS Based on Chemical Modification 5.3.6 Commercial Packaging Materials Based on Thermoplastic Starch 5.4 Conclusions 6 Cutin-Inspired Polymers and Plant Cuticle-like Composites as Sustainable Food Packaging Materials Susana Guzmán-Puyol, Antonio Heredia, José A. Heredia-Guerrero, and José J. Benítez 6.1 Introduction 6.1.1 Bioplastics as Realistic Alternatives to Petroleum-Based Plastics 6.1.2 The Plant Cuticle and Cutin: The Natural Food Packaging of the Plant Kingdom 6.1.3 A Comparison of Cutin with Commercial Plastics and Bioplastics 6.1.4 Tomato Pomace is the Main and Most Sustainable Cutin Renewable Resource 6.1.5 Toward a Sustainable Industrial Production of Cutin-Inspired ommodities 6.2 Synthesis of Cutin-Inspired Polyesters 6.2.1 The Influence of the Monomer Architecture in the Physical and Chemical Properties of Cutin-Inspired Polyhydroxyesters 6.2.2 The Effect of Oxidation in the Structure and Properties of Cutin-Inspired Fatty Polyhydroxyesters 6.2.3 Surface vs. Bulk Properties 6.3 Cutin-Based and Cutin-like Coatings and Composites 6.3.1 Cutin-Inspired Coatings on Metal Substrates 6.3.2 Plant Cuticle-like Film Composites 6.4 Concluding Remarks 7 Zein in Food Packaging Ilker S. Bayer 7.1 Introduction 7.2 Solvent Cast Zein Films 7.3 Chemical Characteristics of Solvent-Cast Zein Films 7.4 Extrusion of Zein 7.5 Zein Laminates with Various Packaging Films 7.6 Zein Blend Films with Other Biopolymers 7.7 Outlook and Future Directions 7.8 Conclusions Part III Biocomposites of Cellulose and Biopolymers in Food Packaging 8 Cellulose-Reinforced Biocomposites Based on PHB and PHBV for Food Packaging Applications Estefania L. Sanchez-Safont, Luis Cabedo, and Jose Gamez-Perez 8.1 Introduction to Bioplastics 8.2 PHB and PHBV: a SWOT (Strength, Weakness, Opportunity, and Threat) Analysis 8.2.1 Polyhydroxyalkanoates (PHA): Poly-3-hydroxybutyrate (PHB) and Poly-3-hydroxybutyrate-co-3-hydroxyvalerate (PHBV) 8.2.2 PHB and PHBV: Strengths 8.2.3 PHB and PHBV: Weaknesses 8.2.4 PHB and PHBV: Opportunities 8.2.5 PHB and PHBV: Threats 8.3 Cellulose Biocomposites 8.3.1 Structure, Composition, and General Properties of Lignocellulosic fibers 8.3.2 Lignocellulosic Fibers in Polymer Composites 8.3.2.1 Fiber Modification 8.3.2.2 Fiber-matrix Chemical Anchor 8.4 PHA/Fiber Composites 8.4.1 PHB and PHBV/Cellulose Composites: Achievements and Limitations 8.4.2 New Trends in PHB and PHBV/Cellulose-Reinforced Biocomposites 8.4.3 The Potential Use of PHA-Based Composites in the Food Packaging Sector 8.5 Conclusions 9 Poly-Paper: Cellulosic-Filled Eco-composite Material with Innovative Properties for Packaging Romina Santi, Silvia Farè, Alberto Cigada, and Barbara Del Curto 9.1 Introduction 9.2 Materials 9.2.1 Matrix 9.2.2 Reinforcement 9.2.3 Composite Formulations 9.2.4 Extrusion Process 9.3 Mechanical Properties 9.4 Suitable Processes for Poly-Paper 9.4.1 Injection Molding 9.4.2 Thermoforming 9.4.3 Poly-Paper Expansion 9.5 Additional Properties of Poly-Paper 9.5.1 Shape Memory Forming 9.5.2 Self-Healing by Water 9.6 End-of-Life 9.7 Conclusions 10 Paper and Cardboard Reinforcement by Impregnation with Environmentally Friendly High Performance Polymers for Food Packaging Applications Uttam C. Paul and José A. Heredia-Guerrero 10.1 Introduction 10.2 Improving the Barrier Properties of Paper and Cardboard by Impregnation in Capstone and ECA Solutions 10.2.1 Preparation of the Samples 10.2.2 Morphological Characterization 10.2.3 Chemical Characterization 10.2.4 Barrier Properties, Wettability, and Water Uptake 10.2.5 Mechanical Characterization 10.3 Water, Oil and Grease Resistance of Biocompatible Cellulose Food Containers 10.3.1 Preparation of the Samples 10.3.2 Morphological Analysis 10.3.3 Water and Oil Resistance Properties 10.3.4 Mechanical, Grease Resistance, and Barrier Properties of Treated Paper 10.4 Conclusions 11 Nanocellulose-Based Multidimensional Structures for Food Packaging Technology Saumya Chaturvedi, Sadaf Afrin, Mohd S. Ansari, and Zoheb Karim 11.1 Introduction 11.2 Necessities in Food Packaging Industry 11.3 An Overview of NC 11.4 Cellulose Fibrils and Crystalline Cellulose 11.5 Why NC for Packaging? 11.6 Effect on NCs on Networking 11.7 Migration Process of Molecules Through NC Dimensional Film 11.8 Processing Routes of NC-based Multidimensional Structures for Packaging 11.9 CNFs for Barrier Application 11.10 CNCs for Barrier Application 11.11 Conclusion Part IV Natural Principles in Active and Intelligent Food Packaging for Enhanced Protection and Indication of Food Spoilange or Pollutant Presence 12 Sustainable Antimicrobial Packaging Technologies Selçuk Yildirim and Bettina Röcker 12.1 Introduction 12.2 Antimicrobial Food Packaging 12.3 Natural Antimicrobial Agents 12.3.1 Plant Extracts 12.3.2 Organic Acids, Their Salts and Anhydrides 12.3.3 Bacteriocins 12.3.4 Enzymes 12.3.5 Chitosan 12.4 Conclusions and Perspectives 13 Active Antioxidant Additives in Sustainable Food Packaging Thi-Nga Tran 13.1 Introduction 13.2 Antioxidant Capacities of Plant-Based Food Packaging Materials 13.2.1 Antioxidant Natural Extracts in Food Packaging 13.2.2 Antioxidant Raw Materials Derived from Food Wastes and Agro-Industry by-Products 13.3 Conclusions and Future Perspectives 14 Natural and Biocompatible Optical Indicators for Food Spoilage Detection Maria E. Genovese, Jasim Zia, and Despina Fragouli 14.1 Food Spoilage 14.1.1 Food Spoilage: A Never-ending Challenge 14.1.2 Microbial Spoilage 14.1.3 Physical and Chemical Spoilage 14.1.4 Factors Determining Food Spoilage 14.2 Food Spoilage Detection 14.2.1 Conventional Methods and Technologies for the Detection of Food Spoilage 14.2.2 On Package and on Site Sensing Technologies: A New Strategy for Food Spoilage Detection 14.3 Natural and Biocompatible Optical Indicators for Food Spoilage 14.3.1 Optical and Colorimetric Detection 14.3.2 Natural and Biocompatible Indicators 14.3.3 Detection of pH, Acids, and Amines 14.3.4 Detection of Oxygen 14.3.5 Detection of Carbon Dioxide 14.3.6 Detection of Bacteria 14.4 Concluding Remarks and Future Perspectives Part V Technological Developments in the Engineering of Biocomposite Materials for Food Packaging Applications 15 Biopolymers in Multilayer Films for Long-Lasting Protective Food Packaging: A Review Ilker S. Bayer 15.1 Introduction 15.2 Biopolymer Coatings and Laminates on Common Oil-Derived Packaging Polymers 15.3 Multilayer Films Based on Proteins 15.4 Multilayer Films Based on Polysaccharides 15.5 Coatings on Biopolyesters 15.6 Summary and Outlook
Langue(s) :	Anglais
Identifiant :	978-3-527-34556-4
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=209514

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