Food Packaging: Safety, Management and Quality
Published on 30. September 2022
340 pages
979-8-88697-314-3 (ISBN)
Description
The objective of this book is to present a snapshot of the latest advances in the development, characterization and quality management of films for food packaging purposes. This book consists of three sections. The first section aims at presenting an introduction to materials selection and design for food packaging. Different types of materials, ranging from polysaccharides to graphene oxide nanocomposites, for film development will be discussed. The second section reviews the current status of engineering and optimization of food packaging films. Applications of the films for packaging foods such as green vegetables and mushrooms will also be presented. The last section is devoted to delineating practices useful for quality control and assurance in food packaging. Concepts and implementation of HACCP and other quality control measures will be discussed. Strategies to reduce human error in quality control of fresh produce labels will also be covered for food production purposes.
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10/2022
Nova Science Publishers Inc
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Content
- Intro
- Contents
- Preface
- References
- Section I: Materials Selection and Design for Food Packaging
- Chapter 1
- Polysaccharides-Based Food Packaging Films: An Overview
- Abstract
- 1. Introduction
- 2. Edible Food Packaging
- 2.1. Structure and Properties of Polysaccharides in Edible Food Packaging
- 2.2. Polysaccharides-Based Edible Food Packaging
- 2.3. Advantages and Challenges of Polysaccharide-Based Edible Food Packaging
- 3. Current Trends in Polysaccharide-Based Edible Food Packaging
- 3.1. Active Packaging
- 3.2. Intelligent Packaging
- 3.4. Role of Nanotechnology in Polysaccharide-Based Edible Food Packaging
- Conclusion
- References
- Chapter 2
- Development of Nanocellulose-Based Food Packaging Films
- Abstract
- 1. Introduction
- 2. Cellulose
- 3. Nanocellulose
- 3.1. Classifications of Nanocellulose
- 3.2. Properties of Nanocellulose
- 4. Technologies for Nanocellulose Based Materials Production
- 5. Characterization Techniques in Detection of Nanocellulose
- 6. Antimicrobial Activity of Nanocellulose
- 7. Use of Nanocellulose in Food Packaging
- 7.1. Active Packaging
- 7.2. Intelligent Packaging
- Conclusion
- References
- Chapter 3
- Food Packaging Films Generated from 2D Biopolymer-Based Nanocomposites: An Overview
- Abstract
- 1. Introduction
- 2. 2DM/ Biocompatible Polymers - Nanocomposites Films
- 2.1. Graphene Nanocomposite Films
- 2.2. Boron Nitrides-Based Nanocomposites
- 3. Layered Double Hydroxides-Based Nanocomposites
- 4. Montmorillonite Clay (MMT)-Based Nanocomposites
- 5. Future Perspective on 2DMs Application
- Conclusion
- References
- Chapter 4
- Development of Graphene Oxide/Biopolymer-Based Nanocomposite Food Packaging Films
- Abstract
- 1. Introduction
- 2. Antibacterial Action of Graphene Oxide-Based Biopolymer Nanocomposites
- 3. Food Packaging Based on Graphene Oxide/Biopolymer Nanocomposites
- 3.1. Graphene Oxide/Chitosan Nanocomposites
- 3.2. Graphene Oxide/Starch Nanocomposites
- 3.3. Graphene Oxide/Alginate Nanocomposites
- 3.4. Graphene Oxide/Gelatin Nanocomposites
- 4. Prospects and Challenges
- Conclusion
- References
- Chapter 5
- Development of Food Packaging Films from Microorganism-Generated Polyhydroxyalkanoates
- Abstract
- 1. Introduction
- 2. Bioplastics and Their Sources
- 3. Polyhydroxyalkanoate (PHA)
- 3.1. Structure and Classification of PHA
- 3.2. Properties of PHA
- 3.3. The Microbial Production of PHA
- 3.4. Carbon Sources for the Production of PHAs
- 3.5. Applications of PHA in the Food Industry
- Conclusion and Future Outlook
- References
- Section II: Optimization and Applications of Food Packaging Films
- Chapter 6
- Incorporation of Postbiotics into Biodegradable Films for Active Food Packaging
- Abstract
- 1. Introduction
- 2. Current Understanding of Postbiotics
- 3. Biological Activity of Postbiotics
- 4. Food and Medicinal Uses of Postbiotics
- 5. Emerging Concepts of Food Biopreservation
- 6. Safety and Health Effects of Postbiotics
- 7. Application of Postbiotics in Food Packaging
- Conclusion
- References
- Chapter 7
- Opportunities and Advantages of Active Edible Films for Delivery of Probiotics
- Abstract
- 1. Introduction
- 2. The Effect of Probiotics on Human Health
- 3. Enzymatic Activity, Cell Adhesion and Mucin Production by Probiotics
- 4. Importance of the Probiotics Microencapsulation Process
- 5. Edible Films Containing Probiotics
- 6. Selection of Probiotic Strains for Edible Films
- 7. Antimicrobial Compounds in Active Edible Films
- 8. Survival of Probiotics in Edible Films
- Conclusion
- References
- Chapter 8
- Production of Active Packaging Films by Using Supercritical Solvent Impregnation
- Abstract
- 1. Introduction and Background
- 2. Supercritical Solvent Impregnation (SSI) of Food Polymers
- 3. Active Packaging Developed by Supercritical Impregnation with Natural Extracts
- Conclusion
- References
- Chapter 9
- Films Generated from Biowaste for Packaging Green Vegetables
- Abstract
- 1. Introduction
- 2. Types of Biowaste Used as Packaging Material for Vegetable Packaging
- 2.1. Corn Starch
- 2.2. Chitosan
- 2.3. Polysaccharide from Red Algae
- 2.4. Bamboo
- 2.5. Agar-Agar
- 2.6. Sugar Cane Molasses
- 2.7. Banana Peel
- 2.8. Dry Leaves
- 3. Use of Modified Atmosphere Packaging and Edible Coatings
- 4. Development of Nano Particle as Packaging Materials
- 5. Biosolids and Compost
- Conclusion
- References
- Chapter 10
- Applications of Edible Packaging for the Preservation of Mushrooms
- Abstract
- 1. Introduction
- 2. Mushroom as a Functional Food
- 2.1. Nutritional Properties of Mushrooms
- 2.2. Bioactive Compounds and Pharmalogical Activity of Mushrooms
- 3. Mushroom as a Source of Chitin and Chitosan Biopolymers
- 4. Shelf life and Physiological Disorder in Mushrooms
- 5. Application of Edible Packaging on Mushrooms
- Conclusion
- References
- Section III: Quality Control and Assurance in Food Packaging
- Chapter 11
- Quality Control and Safety Considerations of Active Food Packaging
- Abstract
- 1. Introduction
- 2. Active Packaging Mechanisms
- 2.1. Absorber Systems
- Moisture Absorbers
- Oxygen Absorbers
- Ethylene Absorbers
- 2.2. Releasing or Emitter Systems
- Ethanol Emitters
- Sulfur Dioxide Emitters
- Carbon Dioxide Emitters
- Antioxidant and Antimicrobial Materials
- 3. Migration from Packaging to Food
- 3.1. Migration Mechanisms
- 4. Safety and Legal Aspects
- 5. Global Market and Future Trends
- Conclusion
- References
- Chapter 12
- Concepts and Implementation of HACCP in Food Packaging
- Abstract
- 1. Introduction
- 2. Food Packaging As an Important Component in Food Production
- 2.1. Plastics
- 2.2. Paper
- 2.3. Metal
- 2.4. Other Compounds of Packaging
- 3. Hazard Analysis and Critical Control Points (HACCP)
- 3.1. Principles of the HACCP System
- 3.2. HACCP in Food-Packaging
- 3.3. Legislations and Norms
- 3.4. Monitoring, Corrective Actions, Validation, and Verification
- 4. Challenges in Implementing the HACCP System in Food Packaging
- Conclusion
- References
- Chapter 13
- Reducing Human Error in Quality Control Checking of Fresh Produce Labels
- Abstract
- 1. Introduction
- 2. The Process of Packaging Fresh Produce
- 3. Insights from Historical Error Data and Interviews with Key Label-Checking Operatives
- 4. An Experimental Paradigm to Explore Label-Checking Performance
- 5. Methodological Considerations and Future Research Directions
- Conclusion
- Funding
- References
- About the Editor
- Index
- Blank Page
- Blank Page
