Sustainable Food Packaging Technology

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Группа авторов. Sustainable Food Packaging Technology

Table of Contents

List of Tables

List of Illustrations

Guide

Pages

Sustainable Food Packaging Technology

Preface

References

1 Emerging Trends in Biopolymers for Food Packaging

1.1 Introduction to Polymers in Packaging

1.2 Classification of Biopolymers

1.3 Food Packaging Materials Based on Biopolymers

1.3.1 Polylactide

1.3.2 Polyhydroxyalkanoates

1.3.3 Poly(butylene adipate‐co‐terephthalate)

1.3.4 Polybutylene Succinate

1.3.5 Bio‐based Polyethylene

1.3.6 Bio‐based Polyethylene Terephthalate

1.3.7 Poly(ethylene furanoate)

1.3.8 Poly(ɛ‐caprolactone)

1.3.9 Thermoplastic Starch

1.3.10 Cellulose and Derivatives

1.3.11 Proteins

1.3.11.1 Gelatin

1.3.11.2 Wheat Gluten

1.3.11.3 Soy Protein

1.3.11.4 Corn Zein

1.3.11.5 Milk Proteins

1.4 Concluding Remarks

References

2 Biopolymers Derived from Marine Sources for Food Packaging Applications

2.1 Introduction

2.2 Fish Gelatin Films and Coating. 2.2.1 Collagen and Gelatin Extraction

2.2.2 Preparation and Characterization of Fish Gelatin Films and Coatings

2.2.3 Food Shelf Life Extension Using Fish Gelatin Films and Coatings

2.3 Chitosan Films and Coatings. 2.3.1 Chitin and Chitosan Extraction

2.3.2 Preparation and Characterization of Chitosan Films and Coatings

2.3.3 Food Shelf Life Extension Using Chitosan Films and Coatings

2.4 Future Perspectives and Concluding Remarks

References

3 Edible Biopolymers for Food Preservation

3.1 Introduction

3.2 Polysaccharides

3.2.1 Alginate

3.2.2 Carrageenans

3.2.3 Cellulose

3.2.4 Chitosan

3.2.5 Pectin

3.2.6 Pullulan

3.2.7 Starch

3.3 Proteins

3.3.1 Casein

3.3.2 Collagen

3.3.3 Gelatin

3.3.4 Wheat Gluten

3.3.5 Whey Protein

3.3.6 Silk Fibroin

3.3.7 Zein

3.4 Lipids

3.4.1 Beeswax

3.4.2 Candelilla Wax

3.4.3 Carnauba Wax

3.4.4 Shellac

3.5 Edible Composite Materials

3.6 Active Coatings

3.6.1 Antimicrobial Agents

3.6.2 Antioxidant Agents

3.7 Materials Selection and Application

3.8 Conclusions

References

4 Polylactic Acid (PLA) and Its Composites: An Eco‐friendly Solution for Packaging

4.1 Introduction

4.2 Synthesis of PLA and Its Properties

4.3 Properties Required for Food Packaging

4.3.1 Barrier Properties

4.3.2 Optical Properties

4.3.3 Mechanical Properties

4.3.4 Thermal Properties

4.3.5 Antibacterial Properties

4.4 General Reinforcements for PLA

4.4.1 Natural Fibers

4.4.2 Synthetic Fibers

4.4.3 Functional Fillers

4.4.3.1 Clay/PLA Composites

4.4.3.2 Metal‐oxide/PLA Composites

4.5 Biodegradability of PLA

4.6 Conclusions and Future Prospects

References

5 Green and Sustainable Packaging Materials Using Thermoplastic Starch

5.1 Sustainability and Packaging: Toward a Greener Future. 5.1.1 The Plastic Threat

5.1.2 The Call for Sustainability

5.1.3 Biomaterials for Sustainable Packaging

5.2 Thermoplastic Starch

5.2.1 Starch: Physicochemical Properties, Processing, Applications

5.2.2 From Starch to Thermoplastic Starch

5.2.3 Plasticizers of Starch

5.2.4 Processing of Thermoplastic Starch

5.3 Thermoplastic Starch‐Based Materials in Packaging. 5.3.1 Technical and Legal Requirements for Packaging Materials

5.3.2 Composites of TPS with Fillers

5.3.3 Composites of Thermoplastic Starch with Polysaccharides

5.3.4 Composites of Thermoplastic Starch with Polyesters

5.3.5 Composite of TPS Based on Chemical Modification

5.3.6 Commercial Packaging Materials Based on Thermoplastic Starch

5.4 Conclusions

References

6 Cutin‐Inspired Polymers and Plant Cuticle‐like Composites as Sustainable Food Packaging Materials

6.1 Introduction. 6.1.1 Bioplastics as Realistic Alternatives to Petroleum‐Based Plastics

6.1.2 The Plant Cuticle and Cutin: The Natural Food Packaging of the Plant Kingdom

6.1.3 A Comparison of Cutin with Commercial Plastics and Bioplastics

6.1.4 Tomato Pomace is the Main and Most Sustainable Cutin Renewable Resource

6.1.5 Toward a Sustainable Industrial Production of Cutin‐Inspired Commodities

6.2 Synthesis of Cutin‐Inspired Polyesters. 6.2.1 The Influence of the Monomer Architecture in the Physical and Chemical Properties of Cutin‐Inspired Polyhydroxyesters

6.2.2 The Effect of Oxidation in the Structure and Properties of Cutin‐Inspired Fatty Polyhydroxyesters

6.2.3 Surface vs. Bulk Properties

6.3 Cutin‐Based and Cutin‐like Coatings and Composites. 6.3.1 Cutin‐Inspired Coatings on Metal Substrates

6.3.2 Plant Cuticle‐like Film Composites

6.4 Concluding Remarks

Acknowledgments

References

7 Zein in Food Packaging

7.1 Introduction

7.2 Solvent Cast Zein Films

7.3 Chemical Characteristics of Solvent‐Cast Zein Films

7.4 Extrusion of Zein

7.5 Zein Laminates with Various Packaging Films

7.6 Zein Blend Films with Other Biopolymers

7.7 Outlook and Future Directions

7.8 Conclusions

References

8 Cellulose‐Reinforced Biocomposites Based on PHB and PHBV for Food Packaging Applications

8.1 Introduction to Bioplastics

8.2 PHB and PHBV: a SWOT (Strength, Weakness, Opportunity, and Threat) Analysis. 8.2.1 Polyhydroxyalkanoates (PHA): Poly‐3‐hydroxybutyrate (PHB) and Poly‐3‐hydroxybutyrate‐co‐3‐hydroxyvalerate (PHBV)

8.2.2 PHB and PHBV: Strengths

8.2.3 PHB and PHBV: Weaknesses

8.2.4 PHB and PHBV: Opportunities

8.2.5 PHB and PHBV: Threats

8.3 Cellulose Biocomposites

8.3.1 Structure, Composition, and General Properties of Lignocellulosic fibers

8.3.2 Lignocellulosic Fibers in Polymer Composites

8.3.2.1 Fiber Modification. Physical modification

Chemical modifications

Biological modifications

8.3.2.2 Fiber‐matrix Chemical Anchor

8.4 PHA/Fiber Composites. 8.4.1 PHB and PHBV/Cellulose Composites: Achievements and Limitations

8.4.2 New Trends in PHB and PHBV/Cellulose‐Reinforced Biocomposites

8.4.3 The Potential Use of PHA‐Based Composites in the Food Packaging Sector

8.5 Conclusions

References

9 Poly‐Paper: Cellulosic‐Filled Eco‐composite Material with Innovative Properties for Packaging

9.1 Introduction

9.2 Materials. 9.2.1 Matrix

9.2.2 Reinforcement

9.2.3 Composite Formulations

9.2.4 Extrusion Process

9.3 Mechanical Properties

9.4 Suitable Processes for Poly‐Paper

9.4.1 Injection Molding

9.4.2 Thermoforming

9.4.3 Poly‐Paper Expansion

9.5 Additional Properties of Poly‐Paper. 9.5.1 Shape Memory Forming

9.5.2 Self‐Healing by Water

9.6 End‐of‐Life

9.7 Conclusions

References

Notes

10 Paper and Cardboard Reinforcement by Impregnation with Environmentally Friendly High‐Performance Polymers for Food Packaging Applications

10.1 Introduction

10.2 Improving the Barrier Properties of Paper and Cardboard by Impregnation in Capstone and ECA Solutions

10.2.1 Preparation of the Samples

10.2.2 Morphological Characterization

10.2.3 Chemical Characterization

10.2.4 Barrier Properties, Wettability, and Water Uptake

10.2.5 Mechanical Characterization

10.3 Water, Oil and Grease Resistance of Biocompatible Cellulose Food Containers

10.3.1 Preparation of the Samples

10.3.2 Morphological Analysis

10.3.3 Water and Oil Resistance Properties

10.3.4 Mechanical, Grease Resistance, and Barrier Properties of Treated Paper

10.4 Conclusions

References

11 Nanocellulose‐Based Multidimensional Structures for Food Packaging Technology

11.1 Introduction

11.2 Necessities in Food Packaging Industry

11.3 An Overview of NC

11.4 Cellulose Fibrils and Crystalline Cellulose

11.5 Why NC for Packaging?

11.6 Effect on NCs on Networking

11.7 Migration Process of Molecules Through NC Dimensional Film

11.8 Processing Routes of NC‐based Multidimensional Structures for Packaging

11.9 CNFs for Barrier Application

11.10 CNCs for Barrier Application

11.11 Conclusion

References

12 Sustainable Antimicrobial Packaging Technologies

12.1 Introduction

12.2 Antimicrobial Food Packaging

12.3 Natural Antimicrobial Agents

12.3.1 Plant Extracts

12.3.2 Organic Acids, Their Salts and Anhydrides

12.3.3 Bacteriocins

12.3.4 Enzymes

12.3.5 Chitosan

12.4 Conclusions and Perspectives

References

13 Active Antioxidant Additives in Sustainable Food Packaging

13.1 Introduction

13.2 Antioxidant Capacities of Plant‐Based Food Packaging Materials

13.2.1 Antioxidant Natural Extracts in Food Packaging

13.2.2 Antioxidant Raw Materials Derived from Food Wastes and Agro‐Industry by‐Products

13.3 Conclusions and Future Perspectives

References

14 Natural and Biocompatible Optical Indicators for Food Spoilage Detection

14.1 Food Spoilage. 14.1.1 Food Spoilage: A Never‐ending Challenge

14.1.2 Microbial Spoilage

14.1.3 Physical and Chemical Spoilage

14.1.4 Factors Determining Food Spoilage

14.2 Food Spoilage Detection. 14.2.1 Conventional Methods and Technologies for the Detection of Food Spoilage

14.2.2 On Package and on Site Sensing Technologies: A New Strategy for Food Spoilage Detection

14.3 Natural and Biocompatible Optical Indicators for Food Spoilage. 14.3.1 Optical and Colorimetric Detection

14.3.2 Natural and Biocompatible Indicators

14.3.3 Detection of pH, Acids, and Amines

14.3.4 Detection of Oxygen

14.3.5 Detection of Carbon Dioxide

14.3.6 Detection of Bacteria

14.4 Concluding Remarks and Future Perspectives

References

15 Biopolymers in Multilayer Films for Long‐Lasting Protective Food Packaging: A Review

15.1 Introduction

15.2 Biopolymer Coatings and Laminates on Common Oil‐Derived Packaging Polymers

15.3 Multilayer Films Based on Proteins

15.4 Multilayer Films Based on Polysaccharides

15.5 Coatings on Biopolyesters

15.6 Summary and Outlook

References

Index

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Отрывок из книги

Edited by

Athanassia Athanassiou

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Active packaging, antioxidant and/or antimicrobial packaging, is a strategy to extend food shelf life. In the last few years, gelatin of diverse aquatic fish species has been employed on active films and coatings, in which different additives were used as antioxidant and antimicrobial agents. Some of these works are outlined in Table 2.1. Adilah et al. [88] incorporated mango peel extract into fish gelatin film forming solutions, obtaining a material with excellent free radical scavenging activity due to the high presence of polyphenols, carotenoids, phytochemicals, enzymes, vitamin C, and vitamin E on mango peels. It is worth mentioning that mango skins contribute about 7–24% from the whole fruit weight, and so, using this by‐product will help in reducing waste. Aloe vera was also used as an antioxidant agent with fish gelatin, obtaining films that exhibited antioxidant properties dependent on A. vera concentration [98]. Thereby, control and 9% A. vera films showed 65.78% and 74.76% 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical as well as 32.59% and 65.24% 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activity values, respectively. Similarly, epigallocatechin gallate, one of the major flavanols obtained from tea extract, was added into tilapia skin gelatin film forming solutions in order to prepare active films [91]. Apart from providing antioxidant activity, epigallocatechin gallate enhanced the UV light barrier properties of films, contributing significantly to the food shelf life extension. Liang et al. [94] employed a commonly used traditional Chinese medicine for the extraction of esculine, a natural antioxidant agent, which was then incorporated into sturgeon skin gelatin film forming solutions to prepare films intended to be used as food packaging materials for long‐term preservation. Moreover, films containing this antioxidant formed non‐covalent cross‐linkages between the hydroxyl group of esculine and amino acid residues of gelatin that enhanced chemical, physical, and mechanical properties.

Table 2.1 Fish gelatin‐based active films and coatings.

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