Innovations in Food Packaging

Contributors

Preface

Part 1 Fundamental Theories Regarding the Physical and Chemical Background and Quality Preservation of Foods


1 New Technologies in Food Packaging: Overview

Introduction

Developments in Food Processing and Packaging

Food Packaging Technologies

New Food-Processing Technologies

Future Trends in Food Packaging

References


2 Mass Transfer of Gas and Solute through Packaging Materials

Introduction

General Theory

Diffusivity

Solubility/Partitioning

Overall Mass Transfer of Gases and Solutes

Summary

References


3 Quality of Packaged Foods

Introduction

Kinetics

Shelf Life

Aseptic Packaging

Conclusions

References


4 Surface Chemistry of Food, Packaging and Biopolymer Materials

Introduction

Principles of Contact Angle and Surface Energy

Techniques for Measuring the Contact Angle

Applied Research

Future Trends

References

Part 2 Active Packaging Research and Development


5 Introduction to Active Food Packaging Technologies

Introduction

Drivers for Choice of Active Packaging

Forms of Active Packaging

History of Active Packaging

Impact on Packaging Materials and Processes

Active Packaging and the Distribution Chain

Regulatory Environment

References


6 Antimicrobial Packaging Systems

Introduction

Food Safety

Antimicrobial Packaging

Antimicrobial Agents

System Design

Commercialization

References


7 Packaging Containing Natural Antimicrobial or Antioxidative Agents

Introduction

Antimicrobial Packaging

Antioxidative Packaging

Future Potential

References


8 Oxygen-Scavenging Packaging

Introduction

Reviews

History

Application to Food and Beverage Packaging

Future Opportunities

References


9 Intelligent Packaging

Introduction

Intelligent Packaging Applications and Technologies

Consumer Acceptance and Legislative Issues

Conclusions

Disclaimer

References

Part 3 Modified Atmosphere Packaging of Fresh Produce, Meats, and Ready-to-Eat Products


10 Introduction to Modified Atmosphere Packaging

Introduction

Historical Developments

Principles of MAP

MAP Techniques

Advantages and Disadvantages of MAP

Effect of MAP on Shelf Life

Effect of MAP on Micro-Organisms – Safety Issues

Effect of MAP on Nutritional Quality

Combination of MAP with Other Technologies

References


11 Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity Effects

Introduction

Theoretical Approach

Results and Discussion

Conclusions

References


12 Modified Atmosphere Packaging of Ready-to-Eat Foods

Introduction

Classical Nitrogen MAP

Argon MAP

Example Experiments

Results

Conclusions

References


13 Preservative Packaging for Fresh Meats, Poultry, and Fin Fish

Introduction

Preservation of Meat Appearance

Preservation or Development of Desirable Eating Qualities

Delay of Microbial Spoilage

Microbiological Safety

Summary

References


14 Centralized Packaging Systems for Meats

Introduction

Traditional Meat Distribution

Centralized Packaging Systems

Individual Packages

Applied Research

Conclusions

References

Part 4 Edible and Biodegradable Coatings and Films


15 Edible Films and Coatings: A Review

Introduction

Historical and Current Uses of Edible Films and Coatings

Film Composition

Functions and Advantages

Scientific Parameters

Practical Parameters for Commercialization

Conclusions

References


16 Agro-Polymers for Edible and Biodegradable Films: Review of Agricultural Polymeric Materials, Physical and Mechanical Characteristics

Introduction

Agro-Polymers

Processing

Properties and Applications of Edible and Biodegradable Films

Applications of Agro-Polymer Based Materials

Market Opportunities

Conclusion

References


17 Edible Films and Coatings from Plant Origin Proteins

Introduction

Zein Films and Coatings

Soy Protein Films

Wheat Gluten Films

Cottonseed Protein Films

Other Protein Films

Appendix

References


18 Edible Films and Coatings from Animal-Origin Proteins

Introduction

Animal-Origin Proteins

Bioactive Protein-Based Coatings and Films

References


19 Edible Films and Coatings from Starches

Introduction

Starch Fundamentals

Film Formation

Mechanical Properties

Oxygen and Carbon Dioxide Barrier

Summary and Conclusions

References


20 Edible Films and Coatings from Non-Starch Polysaccharides

Introduction

Non-Starch Polysaccharides Used for Films and Coatings

Applications of Edible Films and Coatings

Carbohydrate Chemistry

Conclusion

References


21 Lipid-Based Edible Films and Coatings

Introduction

Materials Used in Lipid-Based Films and Coatings

Preparation

Physical Properties

Influence of the RH Differentials

Applications

Conclusions

References


22 Emulsion and Bi-Layer Edible Films

Introduction

Composite Film Formation

Properties of Bi-Layer Films

Properties of Emulsion Films

Conclusions

References


23 Plasticizers in Edible Films and Coatings

Introduction

Definition and Purpose of Plasticizers

Types of Plasticizing

Theories of Plasticization

Advantages and Disadvantages of Edible Films and Coatings

Properties of Edible Films and Coatings

Polysaccharide-Based Films and Coatings

Protein-Based Films and Coatings

Challenges and Opportunities

Conclusions

References


24 Sensory Quality of Foods Associated With Edible Film and Coating Systems and Shelf-Life Extension

Introduction

Sensory Quality Attributes Associated With Edible Films and Coatings

Edible Coatings to Improve the Quality and Extend the Shelf Life of Foods – Case Studies

Sensory Evaluation of Edible Films, Coatings and Coated Products

Edible Films and Coatings Incorporating Functional Ingredients

Future Research

References

Part 5 Commercial Aspects of New Packaging Technologies


25 Commercial Uses of Active Food Packaging and Modified Atmosphere Packaging Systems

Introduction

Active Packaging

Modified Atmosphere Packaging

Further Reading


26 US Food and Drug Administration Approach to Regulating Intelligent and Active Packaging Components

Introduction

The Food Additive Petition Process

Food Contact Substance Notifications

Special Considerations for Antimicrobial Food Additives

Other Active or Intelligent Packaging Materials

Conclusions


27 Packaging for Non-Thermal Food Processing

Introduction

Non-Thermal Food Processing

Plastic Packaging Materials

Packaging for Non-Thermal Food Processing

Future Research

References

Index