Functional polymers in food science. Volume 1, Food packaging : from technology to biology / edited by Giuseppe Cirillo [and three others] ; cover design by Russell Richardson.

Format:

Book

Contributor:

Cirillo, Giuseppe, 1980- editor.

Richardson, Russell, cover designer.

Series:

Wiley UBCM ebooks.

Language:

English

Subjects (All):

Food--Packaging.

Food.

Polymers.

Food--Safety measures.

Physical Description:

1 online resource (452 pages) : illustrations, tables, graphs

Edition:

1st ed.

Place of Publication:

Beverly, Massachusetts ; Hoboken, New Jersey : Scrivener Publishing : Wiley, 2015.

Language Note:

English

Summary:

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.

Contents:

Cover

Title Page

Copyright Page

Contents

Preface

1 Polymers and Food Packaging: A Short Overview

1.1 Introduction

References

2 Polymers for Food Shelf-Life Extension

2.1 Shelf-Life Concept

2.2 Shelf-Life Definitions

2.2.1 Microbiological Deteriorative Changes

2.2.2 Chemical and Biochemical Deteriorative Changes

2.2.3 Physical Deteriorative Changes

2.2.4 Temperature Related Deteriorative Changes

2.3 Measuring Shelf Life

2.3.1 Sensory Analysis for the Evaluation of Food Shelf Life

2.3.2 Instrumental Methods

2.3.3 Physical Measurements

2.3.4 Chemical Measurements

2.3.5 Microbiological Measurements

2.4 Extending Shelf Life by Means of Food Packaging

2.5 The Role of Packaging

2.6 Innovative Polymers for Food Packaging Applications

2.6.1 Biopolymer-Based Nanocomposites for Vegetable Packaging Applications

2.6.2 Innovative Polyamide-Based Packaging of Fresh Meat

2.6.3 Innovative Packaging for Minimally Processed Fruits

2.6.4 Natural Polysaccharides-Based Gels for Dairy Food Preservation

2.7 Future Trends in Food Packaging

3 Transfer Phenomena in Food/Packaging System

3.1 Introduction

3.2 Food-Packaging Interaction

3.3 Mass Transport Processes

3.3.1 Migrant Diffusion

3.3.2 Migrant Partition Coefficient

3.4 Effects of Different Parameters on Partition Coefficient

3.4.1 Temperature and Duration of Contact

3.4.2 Chemical Structure and Mobility of Migrant

3.4.3 Fat Content of Foods and Degrees of Crystallinity

3.5 Model Migrants

3.6 Instrumental Analyses

3.6.1 Gas Chromatography with Flame Ionization Detector

3.6.2 Gas Chromatography-Mass Spectrometry

3.6.3 Gel Permeation Chromatography

3.6.4 High Performance Liquid Chromatography

3.6.5 Liquid-Liquid and Solid-Phase Extractions.

3.6.6 Solid-Phase Microextraction

3.6.7 Sensory Evaluation

3.7 Conclusion

4 Production, Chemistry and Properties of Biopolymers in Food Science

4.1 Introduction

4.1.1 Examples of Natural Edible Polymers in the Food Industry

4.2 Material Properties of Bioplastics Relevant to Food Packaging

4.2.1 Gas Barrier Properties

4.2.2 Water Vapor Transmittance

4.2.3 Thermal and Mechanical Properties

4.2.4 Compostability

4.3 Materials

4.3.1 Starch

4.3.2 Cellulose

4.3.3 Polylactic Acids (PLAs)

4.3.4 Polyhydroxyalkanoates (PHAs)

4.4 Future Prospects

5 Modification Strategies of Proteins for Food Packaging Applications

5.1 Biopolymers as Packaging Materials

5.2 Protein-Based Materials for Packaging

5.3 SPI as a Base Material for Packaging

5.4 Conclusion

6 Films Based on Starches

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

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

6.2.1 Rheological Behavior of Filmogenic Suspensions

6.2.2 Film Properties

6.2.3 Specific Properties Analyzed in Native and Acetylated Corn Starch Films: Heat Sealing Performance and Analysis of Failure Modes

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

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

6.4.1 Thermoplastic Corn Starch by Thermocompression

6.4.2 Acetylated and Native Corn Starch Blend Films Produced by Blown Extrusion

6.5 Future Trends

7 Polysaccharides as Valuable Materials in Food Packaging

7.1 Introduction

7.2 Polysaccharides Used in Biodegradable Food Packaging

7.2.1 Starch.

7.2.2 Cellulose and Cellulose Derivatives

7.2.3 Pectin

7.2.4 Alginate

7.2.5 Carrageenan

7.2.6 Chitosan

7.2.7 Exudate Gums

7.2.8 Seed Gums

7.2.9 Microbial Polysaccharides

7.3 Formation and Main Characteristics of Polysaccharide-Based Films

7.4 Physicochemical Properties of Polysaccharide-Based Materials

7.5 Functionalization of Polysaccharide Materials

7.5.1 Blends with Other Hydrocolloids

7.5.2 Addition of Nanomaterials

7.6 Applications of Polysaccharide-Based Materials in Food Packaging

8 Food Packaging for High Pressure Processing

8.1 High Pressure Processing of Foods

8.2 Commercial HPP Applications and Packaging Formats

8.3 Modified Atmosphere Packaging (MAP) for HPP

8.4 Active Packaging Materials for HPP

8.5 Challenges Encountered after HPP

8.6 Laminate Selection for HPP at Low Temperature

8.7 Laminate Selection for HPP at High Temperature

8.8 Final Remarks

9 Inorganic-Organic Hybrid Polymers for Food Packaging

9.1 Introduction

9.2 Classification and Terminology of Inorganic-Organic Hybrids

9.2.1 Classification Based on Type of Interaction

9.2.2 Classification Based on Morphological Combination

9.2.3 Polymer Nanocomposites

9.2.4 Terminology

9.3 General Preparation Strategies for Organic-Inorganic Hybrid Polymers

9.3.1 Class I Hybrids

9.3.2 Class II Hybrids

9.3.3 Polymer Nanocomposites

9.4 Characteristics of Polymer-Based Food Packaging Materials

9.4.1 Permeability Behavior

9.4.2 Mechanical Properties

9.4.3 Other Properties

9.5 Hybrid Polymers in Packaging Applications

9.5.1 Hybrid Inorganic-Organic Polymers

9.5.2 Polymer Nanocomposites

9.6 Current Status and Future Prospects

10 Antimicrobial Active Polymers in Food Packaging

10.1 Introduction to Food Packaging.

10.2 Antimicrobial Agents

10.2.1 Natural Antimicrobial Agents

10.2.2 Chemical Antimicrobial Agents

10.2.3 Probiotics

10.2.4 Polymers Inherently Antimicrobial

10.3 Antimicrobial Construction and Release System

10.3.1 Release System: Indirect Contact

10.3.2 Release Systems: Direct Contact

10.3.3 Non-release Systems

10.4 Conclusions

11 Recycling of Food Packaging Materials

11.1 Introduction

11.2 European Policy on Packaging Waste and Raw Materials

11.3 Packaging

11.3.1 Packaging Waste

11.3.2 Plastic Packaging

11.3.3 Plastic Packaging Waste

11.4 Recovery Systems

11.4.1 Collection

11.4.2 Sorting

11.4.3 Recycling

11.5 Bioplastics

11.5.1 Biodegradable Polymers

11.5.2 Biobased Polymers

11.6 Polymer Nanocomposites

11.7 Polymer Blends

12 Food Applications of Active and Intelligent Packaging: Legal Issues and Safety Concerns

12.1 Introduction

12.2 AP and IP: Main Characteristics and Applications

12.2.1 Nanotechnology

12.3 Legal Issues

12.3.1 Definitions

12.3.2 Regulation (EC) No 1935/2004 and Regulation (EC) No 450 /2009

12.3.3 Labeling Requirements

12.3.4 Declaration of Compliance

12.4 Dossier Submission and EFSA Safety Assessment

12.5 Conclusions

Index

EULA.

Notes:

Bibliographic Level Mode of Issuance: Monograph

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

9781119109600

1119109604

9781119109785

1119109787

9781119109778

1119109779

OCLC:

903212921