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Emerging Food Packaging Technologies
Principles and Practice
Kit L Yam (Edited by), Dong Sun Lee (Edited by)
9780081016398, Elsevier Science
Paperback / softback, published 19 August 2016
512 pages
23.3 x 15.6 x 3.2 cm, 0.71 kg
"Overall, the book provides a wide range of information." --International Journal of Dairy Technology
The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability.Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. Part two goes on to consider intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality. Developments in packaging material are analysed in part three, with nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging discussed, alongside a consideration of the safety of plastics as food packaging materials. Finally, part four explores the use of eco-design, life cycle assessment, and the utilisation of bio-based polymers in the production of smarter, environmentally-compatible packaging.With its distinguished editors and international team of expert contributors, Emerging food packaging technologies is an indispensable reference work for all those responsible for the design, production and use of food and beverage packaging, as well as a key source for researchers in this area.
Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Preface Chapter 1: Emerging food packaging technologies: an overview Abstract: 1.1 Introduction 1.2 Driving forces for innovations in food packaging 1.3 Emerging technologies to improve the sustainability of the food supply system 1.4 Tables for evaluating emerging food packaging technologies Part I: Developments in active packaging Chapter 2: Controlled release food and beverage packaging Abstract: 2.1 Introduction 2.2 Useful terms for controlled release packaging (CRP) 2.3 Scientific evidence to support controlled release packaging (CRP) 2.4 Conceptual framework 2.5 Process variables 2.6 Structure variables 2.7 Property variables 2.8 Food variables 2.9 Target release rate 2.10 Potential food applications Chapter 3: Active antimicrobial food and beverage packaging Abstract: 3.1 Introduction 3.2 Antimicrobial agents 3.3 Active packaging manufacture and application 3.4 Measurement of antimicrobial activity 3.5 Future trends 3.6 Sources of further information and advice 3.7 Acknowledgements Chapter 4: Active nanocomposites for food and beverage packaging Abstract: 4.1 Introduction 4.2 Free radical scavenging nanocomposites 4.3 Oxygen scavenging nanocomposites 4.4 Antimicrobial nanocomposites 4.5 Future trends Chapter 5: Edible chitosan coatings for fresh and minimally processed foods Abstract: 5.1 Introduction 5.2 Antimicrobial activity of chitosan 5.3 Antioxidant properties of chitosan 5.4 Emulsification properties of chitosan 5.5 Characterization of chitosan-based film-forming dispersions 5.6 Physicochemical characteristics of chitosan-based coatings 5.7 Antimicrobial activity of chitosan-based coatings 5.8 Application of chitosan coatings to fresh and minimally processed foods 5.9 Future trends 5.10 Acknowledgements Chapter 6: Flavor-release food and beverage packaging Abstract: 6.1 Introduction 6.2 Mechanism of flavor release from package to food 6.3 Impact of diffusion in the packaging material on flavor release kinetics 6.4 Practical applications and commercial examples 6.5 Safety issues Chapter 7: Emerging packaging technologies for fresh produce Abstract: 7.1 Introduction 7.2 Modified atmosphere packaging (MAP) 7.3 Active packaging 7.4 Antimicrobial packaging 7.5 Edible coatings 7.6 Combining different technologies 7.7 Conclusion and future trends Part II: Intelligent packaging and the consumer/packaging interface Chapter 8: Intelligent packaging to enhance food safety and quality Abstract: 8.1 Introduction 8.2 Basic concepts of intelligent packaging (IP) 8.3 Smart package devices 8.4 Applications of intelligent packaging (IP) to enhance food safety and biosecurity 8.5 A conceptual framework for an intelligent decision support system 8.6 Conclusions Chapter 9: Radio-frequency identifiction (RFID) for food and beverage packaging applications Abstract: 9.1 Introduction 9.2 Principles of radio-frequency identification (RFID) 9.3 Applications of radio-frequency identification (RFID) in food and beverage packaging 9.4 Future trends 9.5 Conclusions 9.6 Sources of further information and advice Chapter 10: Advances in freshness and safety indicators in food and beverage packaging Abstract: 10.1 Introduction 10.2 Principles of freshness and safety indicators in food and beverage packaging 10.3 Current technologies and their limitations 10.4 Recent advances in freshness and safety indicators and their potential applications in food and beverage packaging 10.5 Future trends 10.6 Sources of further information and advice 10.7 Acknowledgement Chapter 11: Improving the consumer/packaging interface: smart packaging for enhanced convenience, functionality and communication Abstract: 11.1 Introduction 11.2 Improved convenience, openability and functionality 11.3 Providing clearer, more effective communication 11.4 Drivers and barriers to adoption 11.5 Conclusions Chapter 12: Tamper-evident food and beverage packaging Abstract: 12.1 Introduction 12.2 What is tamper evidence? 12.3 Acts of tampering 12.4 Application of tamper evidence to food and beverage packs 12.5 Future trends 12.6 Conclusion Part III: Developments in packaging materials Chapter 13: Nanocomposites for food and beverage packaging Abstract: 13.1 Introduction 13.2 Nanofillers and nanocomposites 13.3 Current commercial application of nanocomposites in food and beverage packaging 13.4 State-of-the-art nanocomposites 13.5 Conclusions Chapter 14: Emerging coating technologies for food and beverage packaging materials Abstract: 14.1 Introduction 14.2 Coatings for food and beverage packaging applications: from the past to the present 14.3 Driving forces for developments in coating technologies and materials 14.4 New coating materials 14.5 Physico-chemical approaches for the development of coating materials 14.6 Nanotechnology and the development of coatings for food and beverage packaging materials 14.7 Active coatings for food and beverage packaging materials 14.8 Applications of the latest developments in coating technologies to improve product quality 14.9 Future trends Chapter 15: Light-protective packaging materials for foods and beverages Abstract: 15.1 Introduction 15.2 Effect of ultraviolet and visible light wavelengths on sensory and nutritional quality of foods and beverages 15.3 Improving the light barrier properties of food and beverage packaging materials 15.4 Selecting light barrier properties of packaging to improve sensory and nutritive quality of foods and beverages 15.5 Future trends 15.6 Sources of further information and advice Chapter 16: Packaging materials for non-thermal processing of food and beverages Abstract: 16.1 Introduction 16.2 Non-thermal processing of foods and beverages 16.3 Selection of packaging materials for non-thermal processing 16.4 Future trends Chapter 17: Safety and regulatory aspects of plastics as food packaging materials Abstract: 17.1 Introduction 17.2 Indirect food additives 17.3 Nanotechnology in food contact materials 17.4 Migration of additives 17.5 Indian Standards for overall migration 17.6 US Food and Drug Administration (US FDA) Code of Federal Regulations (CFR) 17.7 European Commission Directives on plastic containers for foods 17.8 Specific migration curve of toxic additives 17.9 Recent problems in specific migration 17.10 Future trends 17.12 Appendix Abbreviations Part IV: Environmentally compatible food packaging Chapter 18: Eco-design of food and beverage packaging Abstract: 18.1 Introduction: adding sustainability to packaging functions 18.2 Principles of eco-design 18.3 Eco-design of food and beverage packaging 18.4 Case study: 100% compostable packaging of SunChips® and electronic delivery truck of Frito Lay 18.5 Conclusion Chapter 19: Life cycle assessment (LCA) of food and beverage packaging Abstract: 19.1 Introduction 19.2 Life cycle assessment (LCA) and sustainability 19.3 Life cycle assessment (LCA) in the food and beverage packaging industry 19.4 Using life cycle thinking to improve the sustainability of food and beverage packaging 19.5 Future trends Chapter 20: Smarter packaging for consumer food waste reduction Abstract: 20.1 Food waste: scale of problem 20.2 Sustainability and ecological footprinting 20.3 Sustainability of food waste versus packaging waste 20.4 Food packaging and food waste 20.5 Food-saving packaging 20.6 Summary and conclusions 20.7 Acknowledgment Chapter 21: Utilization of biobased polymers in food packaging: assessment of materials, production and commercialization Abstract: 21.1 Introduction: rationale and need for biobased food packaging 21.2 The environmental impact of conventional food packaging 21.3 Opportunities for renewable polymers 21.4 Production of biobased food packaging materials 21.5 Hybrid blends and composites 21.6 New developments in the production of packaging from recycled lignocellulosic fiber and renewable materials 21.7 Assessing the biodegradability of renewable materials in food packaging 21.8 Biodegradable packaging life cycle assessment 21.9 Food safety concerns, applications and adoption by the industry 21.10 Future trends Index
Subject Areas: Food & beverage technology [TDCT], Printing, packaging & reprographic industry [KNTR], Food manufacturing & related industries [KNDF]
