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This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design.
Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged.
This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview.

Table of contents List of Contributors Preface Section 1: Physical Chemistry Fundamentals for Food Packaging Chapter 1. A Review of Food Packaging Technologies and Innovations Introduction Developments in food processing and packaging Food packaging technologies New food-processing technologies Future trends in food packaging References Chapter 2. General Characteristics of Packaging Materials for Food System Introduction Types and properties of packaging materials for food systems Selection of packaging materials for food systems References Chapter 3. Mass Transfer of Gas and Solute Through Packaging Materials Introduction General theory Diffusivity Solubility and partitioning Overall mass transfer of gases and solutes Summary References Chapter 4. Surface Chemistry of Food, Packaging, and Biopolymer Materials Introduction Physical chemistry of food, biopolymer materials, and packaging surfaces Adhesion, cohesion and spreading Special surfaces of packaging materials inspired by biomimetics Instrumental characterization of food, biopolymer materials, and packaging surfaces Electrokinetic potential measurement References Chapter 5. Plasticization and Polymer Morphology Introduction Type of plasticization Plasticizers Copolymerization Blending Polymer morphology Microscopic methods for studying polymer morphology Conclusion References Section 2: Active and Intelligent Packaging Chapter 6. Antioxidative Packaging System Introduction Exclusion of oxygen Antioxidant packaging Controlled release in antioxidant packaging Conclusion References Chapter 7. Antimicrobial Packaging Systems Introduction Antimicrobial packaging–food interactions and environmental conditions Antimicrobial packaging systems Regulation and commercialization of antimicrobial packaging Future perspectives References Chapter 8. Intelligent Packaging for Food Products Introduction Definitions and examples of active and intelligent packaging History of active and intelligent packaging Global market for active, controlled, and intelligent packaging Intelligent packaging systems Legal aspects of intelligent packaging Conclusion References Section 3: Edible Coating and Films Chapter 9. Edible Films and Coatings: A Review Introduction Film composition Functions and advantages of edible films/coatings Scientific parameters Practical parameters for commercialization Edible film and coating research trends Conclusion References Chapter 10. Processes and Applications for Edible Coating and Film Materials from Agropolymers Edible biopolymer coatings for foods Edible biopolymer films for foods References Chapter 11. Edible Coating and Film Materials: Proteins Introduction Films based on milk proteins Collagen and gelatin Plasma proteins Myofibrillars proteins Egg white Soy protein Wheat gluten Zein coatings and films Protein-based nanocomposites References Chapter 12. Edible Coating and Film Materials: Carbohydrates Introduction Polysaccharides and their edible coatings and films Conclusion References Chapter 13. Edible Coating and Film Materials: Lipid Bilayers and Lipid Emulsions Introduction Materials for the preparation of lipid-based edible films and coatings Preparation of lipid-based edible films and coatings Properties of lipid-based edible films and coatings Applications Conclusion References Section 4: Biopolymer Packaging Chapter 14. Bioplastics for Food Packaging: Chemistry and Physics Introduction Compostable bioplastics Biodegradable polymers Recyclable bioplastics Summary References Chapter 15. Utilization of Bioplastics for Food Packaging Industry Introduction Recent research on bioplastics for food packaging applications Applications of bioplastics in the current market Conclusion References Chapter 16. Thermoplastic Starch Introduction TPS Manufacturing process: casting methods and extrusion procedures Improvements in TPS properties Starch sources Plasticizer Nanoclay Fiber Polymer Conclusion References Chapter 17. Biopolymer-Based Composite Packaging Materials with Nanoparticles Introduction Preparation and characterization of bio-nanocomposites Properties of bio-nanocomposites Applications of bio-nanocomposites for food packaging Conclusion Acknowledgements References Section 5: Commercial Food Packaging Innovations Chapter 18. Modified Atmosphere Packaging for Fresh Fruits and Vegetables Introduction MAP for fresh and fresh-cut produce Microperforated films Bioplastics and biodegradable films Active MAP (backflush and absorption) Antimicrobial MAP systems Intelligent MAP Summary References Chapter 19. Modified Atmosphere Packaging of Meat, Poultry and Fish Introduction Background Poultry Fish Carbon monoxide Use of argon in MAP meat Combination of processes or additives with MAP Antimicrobial applications with MAP Summary References Chapter 20. Microwavable Food Packaging Introduction Microwave basics Microwavable food packaging basics Regulations References Further reading Chapter 21. Packaging for Nonthermal Food Processing Introduction Nonthermal food processing Packaging for nonthermal food processing Future research References Chapter 22. Eco-Design for Food Packaging Innovations Introduction Eco-design guidelines for food packaging innovation References Chapter 23. New Packaging Technologies, Materials and Formats for Fast-Moving Consumer Products Growing demands of current commercial packaging systems for fast-moving consumer goods First- and second-level packaging for application to fast-moving consumer goods Muscle-based food products: meat, poultry, and fish Non-beverage dairy-based products Cereal-based products Horticultural produce: fruits and vegetables Beverages: soft, dairy-based, and alcoholic Health, beauty, and personal care products Other products Conclusion References Index Food Science and Technology International Serie