Natural Materials for Food Packaging Application / edited by Jyotishkumar Parameswaranpillai [and four others].

Format:

Book

Contributor:

Parameswaranpillai, Jyotishkumar, editor.

Language:

English

Subjects (All):

Food--Packaging.

Food.

Physical Description:

1 online resource (379 pages)

Edition:

First edition.

Place of Publication:

Weinheim, Germany : WILEY-­ VCH GmbH, [2023]

Summary:

Natural Materials for Food Packaging Application Analyze the future of biodegradable food packaging with this cutting-edge overview Packaging plays an essential role in the production of food and its movement through the global supply chain. Food packaging has been a significant site of innovation recently, allowing consumers better access to natural and organic foods, extended shelf lives, and more. However, food packaging has become an increasingly serious environmental hazard, with the result that biodegradable food packaging has become a vital and growing area of research. Natural Materials for Food Packaging Application provides a thorough and detailed introduction to natural packaging and its applications in food transportation. Treating both recent innovations and prospective future developments, it provides readers with extensive insights into the current state of research in this field. The result is a volume designed to meet the aspirational needs of a sustainable food industry. Natural Materials for Food Packaging Application readers will also find: Detailed treatment of biodegradable packaging materials including thermo-plastic starch, polybutylene succinate, and more Discussion of subjects including chitosan-based food packaging films, clay-based packaging films, and more An authorial team with vast expertise in the field of biological polymer production Natural Materials for Food Packaging Applications is a useful reference for chemists, materials scientists, and food scientists, as well as for any industry professionals working in food distribution and the food supply chain.

Contents:

Cover

Title Page

Copyright Page

Contents

Preface

About the Editors

1 Introduction to Natural Materials for Food Packaging

1.1 Introduction

1.2 Natural Biodegradable Polymers

1.2.1 Starch-Based Natural Materials

1.2.2 Poly-Lactic Acid-Based Natural Materials

1.2.3 Poly-Caprolactone (PCL)-Based Natural Materials

1.2.4 Poly-Hydroxy Alkanoate-Based Natural Materials

1.2.5 Polyglycolide-Based Natural Materials

1.2.6 Polycarbonate-Based Natural Materials

1.2.7 Soy-Based Bio-degradable Polymers

1.2.8 Polyurethanes

1.2.9 Polyanhydrides

1.3 Biodegradable Polymer Blends and Composites

1.3.1 Polylactic Acid and Polyethylene Blends

1.3.2 PLA and Acrylobutadiene Styrene (ABS) Blends

1.3.3 PCL and Polyethylene Blends

1.3.4 PCL and Polyvinyl Chloride Blends

1.3.5 TPS and Polypropylene Blends

1.3.6 TPS/PE Blends

1.3.7 Poly(Butylene Succinate) Blends

1.4 Properties of Natural Materials for Food Packaging

1.4.1 Barrier Properties

1.4.2 Biodegradation Properties

1.4.3 Consequences of Storage Time

1.5 Environmental Impact of Food Packaging Materials

1.6 Conclusion

References

2 Plant Extracts-Based Food Packaging Films

2.1 Introduction

2.2 Extraction Methods for Plant Extracts

2.3 Research Investigation of Bibliographic Data

2.4 Chitosan Plant Extract-Based Food Packaging Films

2.5 Starch/Extract-Based Food Packaging Films

2.6 Cellulose and Cellulosic Derivatives-Based Food Packaging Films Modified with Plant Extract

2.7 Gelatin and Alginate/Plant Extract-Based Food Packaging Films

2.8 Composites/Plant Extract-Based Food Packaging Films

2.8.1 Chitosan Composites/Plant Extract-Based Food Packaging Films

2.8.2 Starch Composites/Extract-Based Food Packaging Films

2.8.3 Other Composites Plant Extract-Based Food Packaging Films.

2.9 Conclusion

Acknowledgment

3 Essential Oils in Food Packaging Applications

3.1 Introduction

3.2 Chemistry and Classification of Essential Oils

3.3 Essential Oils in Food Packaging Applications

3.3.1 Effect of Essential Oil on the Mechanical, Barrier, and Other Physical Properties of Food Packaging Materials

3.3.2 Antioxidant Properties of Essential Oil Incorporated Food Packaging Materials

3.3.3 Antibacterial Properties of Essential Oil Incorporated Food Packaging Materials

3.4 Challenges and Future Trends Associated with the Use of Essential Oil in Food Packaging Applications and Future Trends

3.5 Conclusions

4 Agro-Waste Residue-Based Food Packaging Films

4.1 Introduction

4.2 Agro-Waste-Based Biopolymers

4.2.1 Cellulose

4.2.2 Hemicellulose

4.2.3 Lignin

4.2.4 Starch

4.2.5 Pectin

4.3 Edible Coatings and Films - Classification and Properties

4.4 Conclusion and Future Prospects

5 Hydrogel-Based Food Packaging Films

5.1 Introduction

5.2 Hydrogel Nature, Definition

5.2.1 Hydrogel Types and Features

5.3 Preparation of Hydrogel Film

5.4 Hydrogel as Food Packaging Material

5.4.1 Hydrogels Functional Properties

5.5 Classification of Hydrogel

5.6 Hydrogels Functional Properties

5.7 Potential Application of Hydrogel in Food Packaging Systems

5.7.1 Applications of Hydrogels In Vitro and Food Matrices

5.7.2 Biodegradable Packaging

5.7.3 Biodegradability

5.7.4 Other Potential Applications in the Food Industry

5.8 Latest Development in the Hydrogel in the Field of Food Packaging

5.9 Futuristic Uses of Hydrogel in Miscellaneous Process

5.10 Conclusions

6 Natural Fiber-Based Food Packaging Films

6.1 Introduction

6.2 Manufacturing of Fiber-Reinforced Biofilms

6.3 Rice Straw-Based Films.

6.4 Wheat Straw-Based Films

6.5 Jute-Based Films

6.6 Pineapple-Based Films

6.7 Flax-Based Films

6.8 Kenaf-Based Films

6.9 Hemp-Based Films

6.10 Conclusions

7 Natural Clay-Based Food Packaging Films

7.1 Introduction

7.2 Clay Materials Classification

7.2.1 TO or 1:1 Type (One-One Tetra-octahedral Layer)

7.2.2 TOT or 2:1 Type (One-Octahedral in Between Two Tetrahedral Layers)

7.2.3 2:1:1 or TOTO Type (Two Tetrahedral with Two Octahedral)

7.3 Preparation of Natural Clay Nanocomposites

7.3.1 In situ Polymerization Method

7.3.2 Solution-Induced Intercalation

7.3.3 Melt Processing

7.4 Properties of Natural Clay-Based Nanocomposite Polymer

7.4.1 Mechanical Properties

7.4.2 Barrier Properties

7.4.3 Thermal Stability of Clay-Based Polymer Composites

7.4.4 Oxygen and Ethylene Scavenging Activity of Nano-Clay Polymer Composite

7.5 Application of Natural Clay in Food Packaging Film

7.5.1 Montmorillonite (MMT)-Based Nanocomposite

7.5.2 Laponite-Reinforced Polymer Nanocomposite

7.5.3 Sepiolite-Reinforced PNC

7.5.4 Bentonite-Reinforced Polymer Nanocomposite

7.5.5 Hectorite-Reinforced Polymer Nanocomposite

7.5.6 Rectorite-Reinforced Polymer Nanocomposite

7.5.7 Other Nanoclay Materials-Based Nanocomposites

7.6 Challenges of Using Clay in Food Packaging Applications

7.6.1 Migration and Exposure of Nanoclay Materials to Humans and the Environment

7.6.2 Toxicity of Nanoclay

7.7 Future Outlook and Conclusion

8 Curcumin-Based Food Packaging Material

8.1 Structural Characteristics of Curcumin

8.2 Antimicrobial, Antifungal, and Antioxidant Properties of Curcumin

8.3 Nanoencapsulation of Curcumin

8.4 Curcumin-Based Food Packaging

8.5 Curcumin-Based Nanocomposite Food Packaging

8.6 Curcumin-Based Active Food Packaging.

8.7 Curcumin-Based Intelligent Food Packaging

8.8 Perspectives

9 Sustainable Materials from Starch-Based Plastics

9.1 Introduction

9.1.1 Starch

9.1.2 Preparation of Thermoplastic Starch (TPS)

9.1.3 Plasticization of Starch

9.1.4 Processing of TPS

9.1.5 Properties of TPS

9.2 TPS-Biopolymer Blends

9.3 TPS-Biopolymer Composites

9.4 Global Producers, Market Volumes, and Applications of Starch-Based Plastics

9.5 Conclusions

10 Main Marine Biopolymers for Food Packaging Film Applications

10.1 Introduction

10.2 Polysaccharides from Seaweeds

10.2.1 Main Seaweed Polysaccharides

10.2.2 Alginate

10.2.3 Agar

10.2.4 Carrageenan

10.2.5 Fucoidan

10.2.6 Ulvan

10.3 Modified Chitosan for Food Film Applications

10.3.1 Chemical Modifications of Chitosan for Food Packaging

10.3.2 Chitosan Blends/Composites for Films and Coating for Food Applications

10.3.3 Nanomaterials of Chitosan for Food Packaging

10.4 Conclusions and Future Trends

11 Chitosan-Based Food Packaging Films

11.1 Introduction

11.1.1 A Brief History of Food Packaging Materials Used

11.1.2 Characteristics of Typical Food Packaging Materials

11.1.3 Need for Biodegradable Food Packaging Materials

11.2 Chitin and Chitosan Chemical Structure

11.3 Chitosan as a Potential Biodegradable Food Packaging Material

11.3.1 Chitosan as Food Packaging Material

11.3.2 Chitosan Film in Food Packaging and Their Types

11.3.3 Chitosan Film in Food Packaging

11.3.4 Films Embedded with Nanomaterials

11.3.5 Films Embedded with Clays

11.3.6 Films Embedded with Polysaccharide Particles, Fibres, and Whiskers

11.3.7 Films Embedded with Natural Oils and Extracts

11.4 Future Research Directions and Developments.

11.4.1 Chitin/Chitosan Derivatives and Their Interactions with Microorganisms: A Comprehensive Review and Future Perspectives

11.4.2 A Future Perspective in Crop Protection: Chitosan and its Oligosaccharides

11.4.3 Chitosan in Molecularly-Imprinted Polymers: Current and Future Prospects

11.4.4 Crosstalk Between Chitosan and Cell Signaling Pathways

11.4.5 Resorbable Chitosan Matrix - As a Promising Biomaterial for the Future

11.5 Conclusions

12 Effect of Natural Materials on Thermal Properties of Food Packaging Film: An Overview

12.1 Introduction

12.2 Biodegradable Films: An Alternative for Food Packaging

12.2.1 Biodegradable Polymers

12.3 Thermal Properties of Food Packaging

12.4 Effects of Natural Materials on the Thermal Stability of Food Packaging

12.4.1 Effects of Plant Extract

12.4.2 Effects of Essential Oils

12.4.3 Effects of Color Agent

12.4.4 Effects of Nanomaterials

12.4.5 Effects of Plasticizers

12.4.6 Effects of Emulsifiers

12.5 Conclusions

13 Mechanical Properties of Natural Material-Based Packaging Films: Current Scenario

13.1 Introduction

13.2 Mechanical Properties of Packaging Films

13.2.1 Tensile Strength (TS)

13.2.2 Young's Modulus (Y)

13.2.3 Elongation at Break (EB)

13.2.4 Seal Strength

13.2.5 Tear Resistance

13.2.6 Puncture Resistance

13.2.7 Impact Resistance

13.2.8 Burst Strength

13.3 Mechanical Properties of Natural Polymer-Based Packaging Films

13.3.1 Naturally Occurring Polymers

13.3.2 Polymers Synthesized from Natural/Bioderived Monomers

13.4 Mechanical Properties of Natural Polymers Synthesized from Microorganisms-Based Packaging Films

13.4.1 Polymer Processed from Microorganisms

13.5 Conclusion

14 Effects of Natural Materials on Food Preservation and Storage.

14.1 Introduction.

Notes:

Description based on print version record.

Includes bibliographical references and index.

Other Format:

Print version: Parameswaranpillai, Jyotishkumar Natural Materials for Food Packaging Application

ISBN:

9783527837304

3527837302

9783527837311

3527837310