Innovations in Food Packaging

by Jung H. Han (Editor)

Overview

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. - Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials - Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

Product Details

ISBN-13:	9780123948359
Publisher:	Elsevier Science & Technology Books
Publication date:	10/03/2013
Sold by:	Barnes & Noble
Format:	eBook
Pages:	624
File size:	11 MB
Note:	This product may take a few minutes to download.

Table of Contents

	Contributors	xii
	Preface	xiv
Part 1	Fundamental theories regarding the physical and chemical background and quality preservation of foods	1
1	New technologies in food packaging: overview	3
	Introduction	3
	Developments in food processing and packaging	5
	Food packaging technologies	6
	New food-processing technologies	9
	Future trends in food packaging	10
	References	10
2	Mass transfer of gas and solute through packaging materials	12
	Introduction	12
	General theory	14
	Diffusivity	15
	Solubility/partitioning	15
	Overall mass transfer of gases and solutes	18
	Summary	20
	References	22
3	Quality of packaged foods	24
	Introduction	24
	Kinetics	25
	Shelf life	28
	Aseptic packaging	36
	Conclusions	40
	References	40
4	Surface chemistry of food, packaging and biopolymer materials	45
	Introduction	45
	Principles of contact angle and surface energy	46
	Techniques for measuring the contact angle	50
	Applied research	52
	Future trends	57
	References	57
Part 2	Active packaging research and development	61
5	Introduction to active food packaging technologies	63
	Introduction	63
	Drivers for choice of active packaging	65
	Forms of active packaging	68
	History of active packaging	70
	Impact on packaging materials and processes	74
	Active packaging and the distribution chain	76
	Regulatory environment	77
	References	77
6	Antimicrobial packaging systems	80
	Introduction	80
	Food safety	81
	Antimicrobial packaging	82
	Antimicrobial agents	83
	System design	86
	Commercialization	94
	References	101
7	Packaging containing natural antimicrobial or antioxidative agents	108
	Introduction	108
	Antimicrobial packaging	110
	Antioxidative packaging	116
	Future potential	118
	References	119
8	Oxygen-scavenging packaging	123
	Introduction	123
	Reviews	124
	History	124
	Application to food and beverage packaging	132
	Future opportunities	135
	References	135
9	Intelligent packaging	138
	Introduction	138
	Intelligent packaging applications and technologies	141
	Consumer acceptance and legislative issues	151
	Conclusions	152
	Disclaimer	153
	References	153
Part 3	Modified atmosphere packaging of fresh produce, meats, and ready-to-eat products	157
10	Introduction to modified atmosphere packaging	159
	Introduction	159
	Historical developments	159
	Principles of MAP	161
	MAP techniques	162
	Advantages and disadvantages of MAP	163
	Effect of MAP on shelf life	164
	Effect of MAP on micro-organisms - safety issues	168
	Effect of MAP on nutritional quality	169
	Combination of MAP with other technologies	169
	References	171
11	Internal modified atmospheres of coated fresh fruits and vegetables: understanding relative humidity effects	173
	Introduction	173
	Theoretical approach	175
	Results and discussion	177
	Conclusions	182
	References	183
12	Modified atmosphere packaging of ready-to-eat foods	185
	Introduction	185
	Classical nitrogen MAP	187
	Argon MAP	190
	Example experiments	194
	Results	195
	Conclusions	201
	References	201
13	Preservative packaging for fresh meats, poultry, and fin fish	204
	Introduction	204
	Preservation of meat appearance	207
	Preservation or development of desirable eating qualities	211
	Delay of microbial spoilage	213
	Microbiological safety	218
	Summary	220
	References	220
14	Centralized packaging systems for meats	227
	Introduction	227
	Traditional meat distribution	228
	Centralized packaging systems	228
	Individual packages	230
	Applied research	233
	Conclusions	234
	References	235
Part 4	Edible and biodegradable coatings and films	237
15	Edible films and coatings: a review	239
	Introduction	239
	Historical and current uses of edible films and coatings	241
	Film composition	242
	Functions and advantages	245
	Scientific parameters	253
	Practical parameters for commercialization	255
	Conclusions	258
	References	259
16	Agro-polymers for edible and biodegradable films: review of agricultural polymeric materials, physical and mechanical characteristics	263
	Introduction	263
	Agro-polymers	264
	Processing	266
	Properties and applications of edible and biodegradable films	267
	Applications of agro-polymer based materials	270
	Market opportunities	273
	Conclusion	274
	References	275
17	Edible films and coatings from plant origin proteins	277
	Introduction	277
	Zein films and coatings	277
	Soy protein films	281
	Wheat gluten films	284
	Cottonseed protein films	288
	Other protein films	291
	Appendix	295
	References	295
18	Edible films and coatings from animal-origin proteins	301
	Introduction	301
	Animal-origin proteins	302
	Bioactive protein-based coatings and films	311
	References	312
19	Edible films and coatings from starches	318
	Introduction	318
	Starch fundamentals	319
	Film formation	321
	Mechanical properties	328
	Oxygen and carbon dioxide barrier	330
	Summary and conclusions	332
	References	332
20	Edible films and coatings from non-starch polysaccharides	338
	Introduction	338
	Non-starch polysaccharides used for films and coatings	341
	Applications of edible films and coatings	348
	Carbohydrate chemistry	352
	Conclusion	354
	References	355
21	Lipid-based edible films and coatings	362
	Introduction	362
	Materials used in lipid-based films and coatings	363
	Preparation	366
	Physical properties	369
	Influence of the RH differentials	375
	Applications	376
	Conclusions	380
	References	380
22	Emulsion and bi-layer edible films	384
	Introduction	384
	Composite film formation	385
	Properties of bi-layer films	387
	Properties of emulsion films	393
	Conclusions	398
	References	399
23	Plasticizers in edible films and coatings	403
	Introduction	403
	Definition and purpose of plasticizers	404
	Types of plasticizing	404
	Theories of plasticization	410
	Advantages and disadvantages of edible films and coatings	414
	Properties of edible films and coatings	415
	Polysaccharide-based films and coatings	416
	Protein-based films and coatings	419
	Challenges and opportunities	425
	Conclusions	427
	References	428
24	Sensory quality of foods associated with edible film and coating systems and shelf-life extension	434
	Introduction	434
	Sensory quality attributes associated with edible films and coatings	436
	Edible coatings to improve the quality and extend the shelf life of foods - case studies	440
	Sensory evaluation of edible films, coatings and coated products	444
	Edible films and coatings incorporating functional ingredients	446
	Future research	448
	References	449
Part 5	Commercial aspects of new packaging technologies	455
25	Commercial uses of active food packaging and modified atmosphere packaging systems	457
	Introduction	457
	Active packaging	458
	Modified atmosphere packaging	466
	Further reading	474
26	US Food and Drug Administration approach to regulating intelligent and active packaging components	475
	Introduction	475
	The food additive petition process	477
	Food contact substance notifications	478
	Special considerations for antimicrobial food additives	479
	Other active or intelligent packaging materials	480
	Conclusions	481
27	Packaging for non-thermal food processing	482
	Introduction	482
	Non-thermal food processing	483
	Plastic packaging materials	487
	Packaging for non-thermal food processing	488
	Future research	494
	References	495
	Index	501

What People are Saying About This

From the Publisher

Covers new technology in new and advanced areas of food packaging

Editorial Reviews

"This is a snapshot of the current state-of-the-art technologies and concepts in the field, written by a team of international food and packaging scientists. Physical chemistry fundamentals are briefly introduced in the first part of the book, and further sections describe specific breakthrough technologies; active and intelligent packaging, edible coating and biopolymers and films… Discussion throughout is rigorous and…quite interesting even to a layman." —ProtoView.com, February 2014

"Innovations in Food Packaging recognizes that food packaging is a fast-growing area that impacts upon the important areas of product shelf-life and food safety. Each chapter provides information on the scientific background, new material development and utilization, and case studies of the use of new system for perishable food products." —European Federation of Food Science and Technology Newsletter, July 2013

From the Publisher