Functional Polymers in Food Science: From Technology to Biology, Volume 1: Food Packaging

by Giuseppe Cirillo (Editor), Umile Gianfranco Spizzirri (Editor), Francesca Iemma (Editor)

Overview

Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the "atomic composition" of the repeat structure, by varying molecular weight and by the incorporation (via covalent and non-covalent interactions) of an enormous range of compounds to impart specific activities.

In food science, the use of polymeric materials is widely explored, from both an engineering and a nutraceutical point of view. Regarding the engineering application, researchers have discovered the most suitable materials for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. Furthermore, in agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the environmental pollution. In the nutraceutical field, because consumers are increasingly conscious of the relationship between diet and health, the consumption of high quality foods has been growing continuously. Different compounds (e.g. high quality proteins, lipids and polysaccharides) are well known to contribute to the enhancement of human health by different mechanisms, reducing the risk of cardiovascular disease, coronary disease, and hypertension.

This first volume, of this two volume book, concerns the application of polymers in food packaging.

Product Details

ISBN-13:	9781118594896
Publisher:	Wiley
Publication date:	04/13/2015
Series:	Polymer Science and Plastics Engineering
Pages:	456
Product dimensions:	6.20(w) x 9.30(h) x 1.10(d)

About the Author

Giuseppe Cirillo received his PhD in 2008 from the University of Calabria, Italy, where he is currently in a post-doctoral position. His research interests are in the development of functional polymers with tailored biological activity, antioxidant, antimicrobial, and anticancer chelating,, the design of smart hydrogels for drug delivery, the study of the activity of innovative functional foods and nutraceuticals, and the synthesis and functionalization of carbon nanotubes, based devices for biomedical applications. He is the author and coauthor of more than 100 publications, including four edited books with Wiley Scrivener.

Umile Gianfranco Spizzirri obtained his PhD in 2005 from the University of Calabria. He is currently a member of the Technical Staff at the Department of Pharmacy, Nutrition and Health Science of the same university. His research activities are mainly related to the polymer chemistry and technology for the preparation of stimuli-responsive drug delivery system, functional polymers for food industry, and new analytical methodologies for the food quality and safety assessment. He is the author and coauthor of more than 100 publications, including three edited books with Wiley Scrivener.

Table of Contents

Preface xi

1 Polymers and Food Packaging: A Short Overview 1
Umile Gianfranco Spizzirri, Giuseppe Cirillo and Francesca Iemma

1.1 Introduction 1

References 6

2 Polymers for Food Shelf-Life Extension 9
M. G. Volpe, M. Di Stasio, M. Paolucci and S. Moccia

2.1 Shelf-Life Concept 9

2.2 Shelf-Life Definitions 11

2.3 Measuring Shelf Life 21

2.4 Extending Shelf Life by Means of Food Packaging 29

2.5 The Role of Packaging 32

2.6 Innovative Polymers for Food Packaging Applications 36

2.7 Future Trends in Food Packaging 60

References 61

3 Transfer Phenomena in Food/Packaging System 67
Elmira Arab-Tehrany and Laura Sanchez Gonzalez

3.1 Introduction 67

3.2 Food-Packaging Interaction 69

3.3 Mass Transport Processes 70

3.4 Effects of Different Parameters on Partition Coefficient 75

3.5 Model Migrants 76

3.6 Instrumental Analyses 77

3.7 Conclusion 83

References 84

4 Production, Chemistry and Properties of Biopolymers in Food Science 95
Hima Puthussery, Rishika Prasad, Katarzyna Gorazda and Ipsita Roy

4.1 Introduction 95

4.2 Material Properties of Bioplastics Relevant to Food Packaging 98

4.3 Materials 101

4.4 Future Prospects 121

References 122

5 Modification Strategies of Proteins for Food Packaging Applications 127
Agustin González, Miriam Cristina Strumia and Cecilia Inés Alvarez Igarzabal

5.1 Biopolymers as Packaging Materials 128

5.2 Protein-Based Materials for Packaging 131

5.3 SPI as a Base Material for Packaging 136

5.4 Conclusion 140

References 140

6 Films Based on Starches 147
Olivia Lopez, Maria Alejandra Garcia and Noemi Zaritzky

6.1 Introduction: General Aspects of Films Based on Native and Modified Starches 148

6.2 Characterization of Biodegradable Films Obtained by Casting from Different Native Starches and Acetylated Corn Starch 151

6.3 Development of Active Starch Films Containing an Antimicrobial Agent (Potassium Sorbate) 182

6.4 Advances in Starch Films Production Using Non-Casting Methods: Thermocompression and Blown Extrusion 184

6.5 Future Trends 196

References 197

7 Polysaccharides as Valuable Materials in Food Packaging 211
Alberto Jiménez, María José Fabra, Pau Talens and Amparo Chiralt

7.1 Introduction 212

7.2 Polysaccharides Used in Biodegradable Food Packaging 213

7.3 Formation and Main Characteristics of Polysaccharide-Based Films 218

7.4 Physicochemical Properties of Polysaccharide-Based Materials 221

7.5 Functionalization of Polysaccharide Materials 230

7.6 Applications of Polysaccharide-Based Materials in Food Packaging 237

References 241

8 Food Packaging for High Pressure Processing 253
Pablo Juliano, Tobias Richter and Roman Buckow

8.1 High Pressure Processing of Foods 254

8.2 Commercial HPP Applications and Packaging Formats 256

8.3 Modified Atmosphere Packaging (MAP) for HPP 259

8.4 Active Packaging Materials for HPP 268

8.5 Challenges Encountered after HPP 269

8.6 Laminate Selection for HPP at Low Temperature 270

8.7 Laminate Selection for HPP at High Temperature 273

8.8 Final Remarks 276

9 Inorganic-Organic Hybrid Polymers for Food Packaging 281
Sreejarani Kesavan Pillai and Suprakas Sinha Ray

9.1 Introduction 282

9.2 Classification and Terminology of Inorganic-Organic Hybrids 284

9.3 General Preparation Strategies for Organic-Inorganic Hybrid Polymers 287

9.4 Characteristics of Polymer-Based Food Packaging Materials 292

9.5 Hybrid Polymers in Packaging Applications 298

9.6 Current Status and Future Prospects 308

References 310

10 Antimicrobial Active Polymers in Food Packaging 323
María José Galotto, Abel Guarda and Carolina López de Discastillo 323

10.1 Introduction to Food Packaging 323

10.2 Antimicrobial Agents 327

10.3 Antimicrobial Construction and Release System 341

10.4 Conclusions 345

11 Recycling of Food Packaging Materials 355
Marek Kozlowski

11.1 Introduction 355

11.2 European Policy on Packaging Waste and Raw Materials 357

11.3 Packaging 361

11.4 Recovery Systems 367

11.5 Bioplastics 390

11.6 Polymer Nanocomposites 393

11.7 Polymer Blends 396

References 397

12 Food Applications of Active and Intelligent Packaging: Legal Issues and Safety Concerns 401
Donatella Restuccia, Francesco Puoci, Ortensia I. Parisi and Nevio Picci

12.1 Introduction 402

12.2 AP and IP: Main Characteristics and Applications 404

12.3 Legal Issues 414

12.4 Dossier Submission and EFSA Safety Assessment 420

12.5 Conclusions 425

References 426

Index 431