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.
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 xi1 Polymers and Food Packaging: A Short Overview 1Umile Gianfranco Spizzirri, Giuseppe Cirillo and Francesca Iemma1.1 Introduction 1References 62 Polymers for Food Shelf-Life Extension 9M. G. Volpe, M. Di Stasio, M. Paolucci and S. Moccia2.1 Shelf-Life Concept 92.2 Shelf-Life Definitions 112.3 Measuring Shelf Life 212.4 Extending Shelf Life by Means of Food Packaging 292.5 The Role of Packaging 322.6 Innovative Polymers for Food Packaging Applications 362.7 Future Trends in Food Packaging 60References 613 Transfer Phenomena in Food/Packaging System 67Elmira Arab-Tehrany and Laura Sanchez Gonzalez3.1 Introduction 673.2 Food-Packaging Interaction 693.3 Mass Transport Processes 703.4 Effects of Different Parameters on Partition Coefficient 753.5 Model Migrants 763.6 Instrumental Analyses 773.7 Conclusion 83References 844 Production, Chemistry and Properties of Biopolymers in Food Science 95Hima Puthussery, Rishika Prasad, Katarzyna Gorazda and Ipsita Roy4.1 Introduction 954.2 Material Properties of Bioplastics Relevant to Food Packaging 984.3 Materials 1014.4 Future Prospects 121References 1225 Modification Strategies of Proteins for Food Packaging Applications 127Agustin González, Miriam Cristina Strumia and Cecilia Inés Alvarez Igarzabal5.1 Biopolymers as Packaging Materials 1285.2 Protein-Based Materials for Packaging 1315.3 SPI as a Base Material for Packaging 1365.4 Conclusion 140References 1406 Films Based on Starches 147Olivia Lopez, Maria Alejandra Garcia and Noemi Zaritzky6.1 Introduction: General Aspects of Films Based on Native and Modified Starches 1486.2 Characterization of Biodegradable Films Obtained by Casting from Different Native Starches and Acetylated Corn Starch 1516.3 Development of Active Starch Films Containing an Antimicrobial Agent (Potassium Sorbate) 1826.4 Advances in Starch Films Production Using Non-Casting Methods: Thermocompression and Blown Extrusion 1846.5 Future Trends 196References 1977 Polysaccharides as Valuable Materials in Food Packaging 211Alberto Jiménez, María José Fabra, Pau Talens and Amparo Chiralt7.1 Introduction 2127.2 Polysaccharides Used in Biodegradable Food Packaging 2137.3 Formation and Main Characteristics of Polysaccharide-Based Films 2187.4 Physicochemical Properties of Polysaccharide-Based Materials 2217.5 Functionalization of Polysaccharide Materials 2307.6 Applications of Polysaccharide-Based Materials in Food Packaging 237References 2418 Food Packaging for High Pressure Processing 253Pablo Juliano, Tobias Richter and Roman Buckow8.1 High Pressure Processing of Foods 2548.2 Commercial HPP Applications and Packaging Formats 2568.3 Modified Atmosphere Packaging (MAP) for HPP 2598.4 Active Packaging Materials for HPP 2688.5 Challenges Encountered after HPP 2698.6 Laminate Selection for HPP at Low Temperature 2708.7 Laminate Selection for HPP at High Temperature 2738.8 Final Remarks 2769 Inorganic-Organic Hybrid Polymers for Food Packaging 281Sreejarani Kesavan Pillai and Suprakas Sinha Ray9.1 Introduction 2829.2 Classification and Terminology of Inorganic-Organic Hybrids 2849.3 General Preparation Strategies for Organic-Inorganic Hybrid Polymers 2879.4 Characteristics of Polymer-Based Food Packaging Materials 2929.5 Hybrid Polymers in Packaging Applications 2989.6 Current Status and Future Prospects 308References 31010 Antimicrobial Active Polymers in Food Packaging 323María José Galotto, Abel Guarda and Carolina López de Discastillo 32310.1 Introduction to Food Packaging 32310.2 Antimicrobial Agents 32710.3 Antimicrobial Construction and Release System 34110.4 Conclusions 34511 Recycling of Food Packaging Materials 355Marek Kozlowski11.1 Introduction 35511.2 European Policy on Packaging Waste and Raw Materials 35711.3 Packaging 36111.4 Recovery Systems 36711.5 Bioplastics 39011.6 Polymer Nanocomposites 39311.7 Polymer Blends 396References 39712 Food Applications of Active and Intelligent Packaging: Legal Issues and Safety Concerns 401Donatella Restuccia, Francesco Puoci, Ortensia I. Parisi and Nevio Picci12.1 Introduction 40212.2 AP and IP: Main Characteristics and Applications 40412.3 Legal Issues 41412.4 Dossier Submission and EFSA Safety Assessment 42012.5 Conclusions 425References 426Index 431