Biopolymer-Based Food Packaging Innovations and Technology Applications

Explore the latest developments and advancements in biopolymer-based food packaging

In Biopolymer-Based Food Packaging: Innovations and Technology Applications, a team of accomplished researchers delivers a complete, systematic, and sequential account of the contemporary developments in the application of biopolymers for sustainable food packaging. This book introduces the fabrication, characterization as well as benefits arising from the enhanced functionalities of biopolymer-based food packaging materials.

The authors introduce various polysaccharide, protein, and microbial polymer-based food packaging films and coatings, as well as biopolymer-based blends and nanocomposites. Importance of these materials as active and intelligent food packaging systems is also introduced. Finally, the book explores biopolymer-based edible food packaging, and its efficacy in extending the shelf-life of perishable food items using sustainable materials and processes suitable for the future of circular economies around the world.

Readers will also find:

• A thorough introduction to the incorporation of nanomaterials as fillers to improve the physico-chemical, mechanical, thermal, barrier, optical, and antimicrobial properties of food packaging nanocomposites
• Comprehensive discussions of the use of plant-based bioactive compounds, including essential oils, in biopolymer-based food packaging
• Practical examinations of silver and zinc oxide nanoparticles in food packaging
• In-depth treatments of polylactic acid-based composites for food packaging applications

Biopolymer-Based Food Packaging: Innovations and Technology Applications is an invaluable resource for academic researchers and professionals in food packaging and related industries, as well as research scholars, graduate students, and entrepreneurs working and studying in the field of food preservation, environmental safety, and human health with a focus on the sustainable future.

About the Editors
Santosh Kumar, Central Institute of Technology Kokrajhar, Kokrajhar, India
Avik Mukherjee, Central Institute of Technology Kokrajhar, Kokrajhar, India
Joydeep Dutta, KTH Royal Institute of Technology, Stockholm, Sweden

1. An overview of Natural Biopolymers in Food Packaging
Introduction
History and background of biodegradable plastic
Challenges of synthetic plastic polymers
Types and classification of biopolymers
Advantages and disadvantages of biopolymers
Properties responsible for food packaging applications
Conclusions and perspectives
References

2. Biopolymers, Food Surface Chemistry and Packaging
Introduction
Biopolymer materials, packaging surfaces and chemistry of food
Different characterizations of biopolymer materials, food and packaging films and coatings
Contact surfaces of food and packaging
Interaction between biopolymer and foods
References

3. Biopolymer based Films and Coating
Introduction
Fabrication and application techniques for films
Fabrication and application techniques for coatings
Functions of films and coatings
Advantages of films and coatings
Conclusions and perspectives
References

4. Chitosan based Films and Coatings
Introduction
Source and structure of chitosan
Isolation and characterizations
Physicochemical and functional properties of chitosan
Modifications in chitosan
Chitosan bio-composites films and coatings
Chitosan bio-nanocomposites films and coatings
Food packaging applications
Conclusions and perspectives
References

5. Starch-based Films and Coatings
Introduction
Structure and characteristics of starch granules
Production of starches from plant source sources
Physicochemical, rheological and functional properties of starch
Chemical and physical modifications in starch
Processing of starch
Starch bio-nanocomposites films and coatings
Applications of films and coatings in food packaging
Conclusions and perspectives
References

6. Microbial polysaccharides (MP) in Food Packaging Applications
Introduction
Extraction and purification of MP
Isolation and characterizations of MP
Types and structural organization of MP
Physicochemical properties of MP
Applications of MP in food packaging
Conclusions and perspectives
Reference

7. Polylactic acid (PLA) Composites for Food Packaging
Introduction
Isolation and purification of PLA
Physicochemical and mechanical properties of PLA
PLA based antimicrobial nanocomposites
Food packaging applications
Conclusions and perspectives
Reference

8. Protein-based Films and Coatings
Introduction
Protein types and their uses as packaging matrices
Proteins structures and properties
Protein nanocomposite; physical, mechanical and barrier properties
Fabrication of protein-based nanocomposite materials
Food packaging applications
Conclusions and perspectives
References

9. Antimicrobial Food Packaging Systems
Introduction
Natural antimicrobials
Antimicrobials nanostructures
Mechanisms of action of antimicrobials
Antimicrobial packaging systems for shelf-life extension of fresh fruits
Commercialization of antimicrobial packaging
Toxicological aspects of nanomaterials
Conclusions and perspectives
References

10. Nanomaterials in Food Packaging Systems
Introduction
Nanomaterials in food packaging
Role of Nanomaterials in food packaging
Nanoparticles and migration issues
Nanosensors based assays for food analytes
Human health and environmental concerns
Regulations of nanomaterials for food packaging
Conclusions and perspectives
References

11. Silver nanoparticles in Antimicrobial Food Packaging
Introduction
Properties of silver nanoparticles
Silver as an active antimicrobial agent
Silver in polymeric matrices for food packaging systems
Applications in food packaging systems
Current legislation for use of silver nanoparticles in food packaging
Conclusions and perspectives
References

12. ZnO nanomaterials for Food Packaging applications
Introduction
Properties of ZnO nanostructures
ZnO nanostructures as an antimicrobial agent
ZnO nanostructures in polymeric matrices for food packaging
Applications in food packaging
Current legislation for use of ZnO nanostructures in food packaging systems
Conclusions and perspectives
References

13. Plant based Active Compounds in Food Packaging
Introduction
Plant based active compounds
Role of bioactive compounds in food packaging
Applications of bioactive compounds in food packaging
Active materials to control of microbial spoilage
Active materials to control of food oxidation
Conclusions and perspectives
References

14. Essential oil in Active Food Packaging Systems
Introduction
Essential oils; Classifications and components
Essential oils; Properties and characteristics
Food packaging applications
Advantages and disadvantages
Conclusions and perspectives
References

15. Edible Films and Coating for Food
Introduction
Biopolymers in edible films and coating
Natural active components in edible films and coating
Nanomaterials in edible films and coating
Edible films and coating for fruits and vegetables
Edible films and coatings for meat, poultry, and fish
Edible packaging for dairy products
Conclusions and perspectives
References

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