| Autore |
Kumar Santosh
|
| Edizione | [1st ed.] |
| Pubbl/distr/stampa |
Newark : , : John Wiley & Sons, Incorporated, , 2024
|
| Descrizione fisica |
1 online resource (474 pages)
|
| Altri autori (Persone) |
MukherjeeAvik
KatiyarVimal
|
| ISBN |
1-394-17516-7
1-394-17515-9
|
| Formato |
Materiale a stampa  |
| Livello bibliografico |
Monografia |
| Lingua di pubblicazione |
eng
|
| Nota di contenuto |
Cover -- Series Page -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Promising Agro-Wastes for Food Packaging -- 1.1 Introduction -- 1.2 Current Global Status of Agro-Wastes -- 1.3 Types of Agro-Wastes -- 1.3.1 Agro-Industrial Waste -- 1.3.2 Crop Residues -- 1.3.3 Animal Waste -- 1.3.4 Aquatic Waste -- 1.4 Extraction of Biopolymers from Agro-Wastes -- 1.4.1 Chemical Treatment -- 1.4.1.1 Acid Treatment -- 1.4.1.2 Alkali Treatment -- 1.4.1.3 Organic Solvent Treatment -- 1.4.2 Biological Treatment -- 1.4.3 Mechanical Processing -- 1.4.4 Thermochemical Processing -- 1.5 Extraction of Bioactive Compounds from Agro-Wastes -- 1.6 Conclusion and Future Perspectives -- References -- Chapter 2 Natural Fiber-Based Composite for Food Packaging -- 2.1 Introduction -- 2.2 Fiber Types -- 2.2.1 Natural Fibers -- 2.2.1.1 Plant-Based Fibers -- 2.2.1.2 Animal-Based Fibers -- 2.2.2 Man-Made Fibers -- 2.3 Plant Fiber-Based Composite for Food Packaging -- 2.3.1 Wood-Based Composite for Food Packaging -- 2.3.2 Stem/Bast-Based Composite for Food Packaging -- 2.3.2.1 Kenaf Fiber -- 2.3.2.2 Jute Fiber -- 2.3.2.3 Ramie Fiber -- 2.3.2.4 Hemp Fiber -- 2.3.3 Leaf-Based Composite for Food Packaging -- 2.3.3.1 Palm Fiber -- 2.3.3.2 Sisal Fiber -- 2.3.3.3 Pineapple Leaf Fiber -- 2.3.3.4 Banana Fiber -- 2.3.4 Seed/Fruit-Based Composite for Food Packaging -- 2.3.5 Grass-Based Composite for Food Packaging -- 2.3.5.1 Bamboo Fiber -- 2.3.5.2 Rice Husk and Wheat Straw -- 2.4 Animal Fiber-Based Composite for Food Packaging -- 2.4.1 Silk-Based Composite for Food Packaging -- 2.4.2 Wool-Based Composite for Food Packaging -- 2.4.3 Other Animal Fiber-Based Composite -- 2.5 Nanomaterials from Natural Fiber -- 2.6 Natural Fiber-Based Composite for Circular Economy -- 2.7 Conclusion and Future Perspective -- Acknowledgment -- References.
Chapter 3 Corncob Waste for Food Packaging -- 3.1 Introduction -- 3.2 Isolation of Cellulose from Corncob -- 3.2.1 Pretreatment of Corncob Waste Residues -- 3.2.1.1 Acidic Hydrolysis -- 3.2.1.2 Alkaline Treatment -- 3.2.2 Bleaching Process -- 3.2.3 Extraction of Nanocellulose -- 3.3 Isolation of Hemicellulose from Corncob -- 3.4 Microbial Biosynthesis of Polyhydroxy Butyrate (PHB)from Corncobs -- 3.5 Biopolymers-Based Food Packaging Reinforced with Corncob Fibers -- 3.6 Hybrid Nanocomposite of Corncob for Food Packaging -- 3.7 Conclusion and Future Perspectives -- References -- Chapter 4 Coir Fibers for Sustainable Food Packaging -- 4.1 Introduction -- 4.2 Coir Fibers as Reinforcement Material for Synthetic Polymers -- 4.2.1 Polyethylene-Based Composites Reinforced with Coir Fibers -- 4.2.2 Polypropylene-Based Composites Reinforced with Coir Fibers -- 4.2.3 Polyester-Based Composites Reinforced with Coir Fibers -- 4.3 Coir Fibers as Reinforcement Material in Biopolymers -- 4.3.1 Composites of Coir and Polylactic Acid (PLA) -- 4.3.2 Composites of Coir and Protein -- 4.3.3 Composites of Coir with Starch -- 4.3.4 Hybrid Composites of Coir -- 4.4 Biodegradable Package/Container from Coconut Coir -- 4.5 Conclusion and Future Perspective -- References -- Chapter 5 Sugarcane Bagasse for Sustainable Food Packaging -- 5.1 Introduction -- 5.2 Chemical Composition and Characteristics of Sugarcane Bagasse (SB) -- 5.3 Cellulosic and Hemicellulosic Fractions of Sugarcane Bagasse -- 5.4 Pretreatment Approaches for SB -- 5.4.1 Physical Pretreatments -- 5.4.1.1 Mechanical Pretreatment -- 5.4.1.2 Microwave Pretreatment (MWP) -- 5.4.1.3 Ultrasound Pretreatment (USP) -- 5.4.2 Chemical Pretreatments -- 5.4.2.1 Acidic Pretreatment (AP) -- 5.4.2.2 Alkaline Treatment -- 5.4.2.3 Ionic Liquids Pretreatment -- 5.4.3 Physiochemical Pretreatment.
5.4.3.1 Organosolv Pretreatments -- 5.4.3.2 Steam Explosion Pretreatment -- 5.4.3.3 Hot Water Pretreatments -- 5.4.4 Biological Treatment -- 5.5 Sugarcane Bagasse in Biopolymer Matrix as Reinforcement Filler -- 5.6 Food Containers and Trays Made From SB -- 5.7 Conclusion and Future Perspective -- References -- Chapter 6 Husk and Straw of Cereals Grains for Sustainable Food Packaging -- Abbreviations -- 6.1 Introduction -- 6.2 Extraction and Purification of Cellulose from Husk and Straw 156 -- 6.2.1 Pretreatment Methods -- 6.2.2 Purification Methods -- 6.2.2.1 Alkali Treatment -- 6.2.2.2 Bleaching -- 6.2.3 Extraction Methods -- 6.3 Cellulose Nanocrystals -- 6.3.1 Modifications and Functionalization of CNC -- 6.3.2 Applications of CNC in Packaging Films -- 6.4 Use of Cellulose and Its Derivatives in Food Packaging -- 6.4.1 Cellulose Ethers -- 6.4.1.1 Ethyl Cellulose (EC) and Methyl Cellulose (MC) -- 6.4.1.2 Carboxymethyl Cellulose (CMC) -- 6.4.1.3 Hydroxyethyl Cellulose (HEC) -- 6.4.1.4 Hydroxypropyl Cellulose (HPC) -- 6.4.2 Cellulose Esters -- 6.4.2.1 Cellulose Acetate (CA) -- 6.4.2.2 Cellulose Nitrate (CN) -- 6.4.2.3 Cellulose Sulfate (CS) -- 6.5 Paper-Based Package from Straw and Husk -- 6.6 Tableware and Food Containers from Straw and Husk -- 6.6.1 Compostable and Biodegradable Tableware and Containers -- 6.6.2 Wheat Straw Plastic -- 6.7 Conclusion and Future Perspective -- References -- Chapter 7 Sericulture Waste for Edible Films and Coating of Fruits and Vegetables -- 7.1 Introduction -- 7.2 Sericulture Wastes -- 7.3 Extraction and Purification of Silk Protein/Fibroin -- 7.4 Silk Protein-Based Active Food Packaging -- 7.4.1 Silk Protein/Fibroin-Based Active Films -- 7.4.2 Silk Protein/Fibroin-Based Edible Coating -- 7.5 Toxicological and Food Allergy Assessment of Silk Protein/Fibroin -- 7.6 Conclusion and Future Perspective -- References.
Chapter 8 Functional Agents from Agro-Waste for Active and Intelligent Food Packaging -- 8.1 Introduction -- 8.2 Functional Agents in Active and Intelligent Packaging -- 8.2.1 Polyphenolic Compounds from Agro-Waste -- 8.2.1.1 Polyphenolic Compounds from Apple Peel -- 8.2.1.2 Polyphenolic Compounds from Citrus Fruit -- 8.2.1.3 Polyphenolic Compounds from Potato Peel -- 8.2.1.4 Polyphenolic Compounds from Pineapple Peel -- 8.2.1.5 Polyphenolic Compounds from Mango Kernel -- 8.2.1.6 Polyphenolic Compounds from Grape -- 8.2.1.7 Polyphenolic Compounds from Pomegranate Peel -- 8.2.1.8 Polyphenolic Compounds from Banana Peel -- 8.2.1.9 Polyphenolic Compounds from Corncob -- 8.2.1.10 Polyphenolic Compounds from Wheat Straw -- 8.2.2 Antioxidants from Agro-Waste -- 8.2.2.1 Antioxidant Compounds from Apple Peel -- 8.2.2.2 Antioxidant Compounds from Citrus Fruit -- 8.2.2.3 Antioxidant Compounds from Potato Peel -- 8.2.2.4 Antioxidant Compounds from Pineapple Peel -- 8.2.2.5 Antioxidant Compounds from Mango Kernel -- 8.2.2.6 Antioxidant Compounds from Grape Pomace -- 8.2.2.7 Antioxidant Compounds from Pomegranate Peel -- 8.2.2.8 Antioxidant Compounds from Banana Peel -- 8.2.2.9 Antioxidant Compounds from Corncob -- 8.2.2.10 Antioxidant Compounds from Wheat Straw -- 8.2.3 Antimicrobials Compounds from Agro-Waste -- 8.2.3.1 Antimicrobials Compounds from Pomegranate Peel -- 8.2.3.2 Antimicrobials Compounds from Grape Pomace -- 8.2.3.3 Antimicrobials Compounds from Mango Kernel -- 8.2.3.4 Antimicrobials Compounds from Citrus Fruit -- 8.2.3.5 Antimicrobials Compounds from Banana Peel -- 8.2.3.6 Antimicrobials Compounds from Pineapple Peel -- 8.2.4 Biobased Indicators -- 8.3 Active and Intelligent Agents in Biopolymer-Based Food Packaging -- 8.3.1 Oxygen and Carbon Dioxide Indicators -- 8.3.2 Moisture or Humidity Indicator -- 8.3.3 pH Indicators.
8.3.4 Temperature Indicator -- 8.3.5 Specific Chemical Indicator -- 8.4 Conclusion and Perspective -- References -- Chapter 9 Starch from Agro-Waste for Food Packaging Applications -- 9.1 Introduction -- 9.2 Starch from Agro-Waste -- 9.2.1 Tuber Wastes -- 9.2.2 Seed Wastes -- 9.3 Modifications in Starch for Food Packaging -- 9.3.1 Chemical Modification -- 9.3.1.1 Acetylation -- 9.3.1.2 Acid Chloride Modification -- 9.3.1.3 Octenyl Succinic Anhydride (OSA) Modification -- 9.3.1.4 Hydropropylation -- 9.3.1.5 Oxidation of Starch -- 9.3.1.6 Cross-Linking of Starch -- 9.3.2 Physical Modification of Starch to Thermoplastic Starch (TPS) -- 9.4 Starch-Based Composite, Nanocomposite, and Hybrid Films -- 9.4.1 Starch-Based Blends -- 9.4.2 Starch-Based Composite and Nanocomposite -- 9.5 Food Packaging Applications -- 9.6 Conclusion and Perspectives -- References -- Chapter 10 Chitosan from Agro-Waste for Food Packaging Applications -- List of Abbreviations -- 10.1 Introduction -- 10.2 Sources of Chitosan -- 10.2.1 Agro-Waste -- 10.2.2 Sources Other Than Agro-Waste -- 10.2.2.1 Terrestrial Insects -- 10.2.2.2 Microbial Sources -- 10.2.2.3 Marine Sources -- 10.3 Chitosan Extraction -- 10.4 Chitosan and Its Functional Properties -- 10.4.1 Antimicrobial Activity -- 10.4.2 Antioxidant Properties -- 10.4.3 Film-Forming Ability -- 10.4.4 Solubility -- 10.5 Chitosan-Based Composites and Nanocomposites -- 10.5.1 Coating Formulations -- 10.5.2 Packaging Films -- 10.6 Food Packaging Applications -- 10.6.1 Fish and Meat Products -- 10.6.2 Fruits and Vegetables -- 10.7 Conclusion and Future Perspectives -- References -- Chapter 11 Biodegradable Synthetic Poly(Lactic Acid) (PLA) for Food Packaging Application -- 11.1 Introduction -- 11.2 Synthesis of PLA -- 11.3 Properties of PLA -- 11.3.1 Composites of PLA -- 11.3.2 Stereocomplex of PLA -- 11.3.2.1 Stereocomplex PLA.
11.3.2.2 Additives to Enhance Stereocomplexation of PLA.
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| Record Nr. | UNINA-9910855200403321 |
Info
Agro-Waste Derived Biopolymers and Biocomposites : Innovations and Sustainability in Food Packaging
