Smart Food Packaging Systems : Innovations and Technology Applications

• Autore: Mukherjee Avik
• Pubblicazione: Newark : , : John Wiley & Sons, Incorporated, , 2024; ©2024
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (466 pages)
• Altri autori: KumarSantosh MisraManjusri MohantyAmar K
• Nota di contenuto: Cover -- Title Page -- Copyright Page -- Dedication Page -- Contents -- About the Editors -- List of Contributors -- Preface -- Acknowledgments -- Chapter 1 Introduction to Active Food Packaging System -- 1.1 Introduction -- 1.2 Types of Active Food Packaging -- 1.2.1 Active Scavenging/Absorbing System -- 1.2.1.1 Ethylene Scavenger -- 1.2.1.2 Oxygen Scavenger -- 1.2.1.3 Moisture Absorber -- 1.2.1.4 Ultraviolet (UV) Light Absorbers -- 1.2.1.5 Flavor Absorbers -- 1.2.2 Active Releasing or Emitting Systems -- 1.2.2.1 Carbon Dioxide Emitter -- 1.2.2.2 Antimicrobial Agent Emitter/Antimicrobial Packaging -- 1.2.2.3 Antioxidant Emitters -- 1.2.2.4 Ethanol Emitters -- 1.2.2.5 Sulfur Dioxide Emitters -- 1.2.2.6 Flavor Releasers -- 1.3 Forms of Active Packaging Systems -- 1.3.1 Sachets -- 1.3.2 Polymeric Films -- 1.3.3 Other Forms -- 1.4 Active Packaging and Food Distribution -- 1.5 Regulatory and Market Status -- 1.6 Conclusion and Future Perspective -- References -- Chapter 2 Additives in Active Food Packaging Systems -- 2.1 Introduction -- 2.2 Techniques to Incorporate Active Agents Into Packaging Systems -- 2.2.1 Solution Casting -- 2.2.2 Coating and Spraying -- 2.2.3 Melt Blending -- 2.3 Metal Oxide Nanoparticles (NPs) Used in Food Packaging -- 2.3.1 Zinc Oxide -- 2.3.2 Titanium Dioxide -- 2.3.3 Silicon Dioxide -- 2.4 Active Agents Derived from Organic Sources -- 2.4.1 Polyphenols -- 2.4.2 Phenolic Acids -- 2.4.3 Flavonoids -- 2.4.4 Tannins -- 2.4.5 Polyphenolic Amides -- 2.4.6 Other Polyphenols -- 2.4.6.1 Curcumin -- 2.4.6.2 Resveratrol -- 2.5 Antimicrobial Peptides -- 2.5.1 Nisin -- 2.5.2 Pediocin -- 2.6 Essential Oils -- 2.6.1 Essential Oil Components -- 2.6.1.1 Cinnamaldehyde -- 2.6.1.2 Eugenol -- 2.6.1.3 Carvacrol -- 2.6.1.4 Thymol -- 2.7 Polymer Nanoparticles -- 2.7.1 Chitosan -- 2.7.2 Alginate -- 2.7.3 Gelatin -- 2.8 Ecotoxicology. ; 2.9 Conclusion -- CRediT Author Contributions -- Conflicts of Interest -- Acknowledgments -- References -- Chapter 3 Antimicrobial Food Packaging Systems -- 3.1 Introduction -- 3.2 Foodborne Pathogens and Their Control -- 3.3 Antimicrobial Active Agents -- 3.3.1 Antimicrobials from Plant Origin -- 3.3.2 Antimicrobials from Animal Origin -- 3.3.2.1 Chitosan -- 3.3.2.2 Defensin -- 3.3.2.3 Lactoferrin -- 3.3.2.4 Lactoperoxidase -- 3.3.2.5 Lysozyme -- 3.3.2.6 Pleurocidin -- 3.3.2.7 Protamine -- 3.3.3 Antimicrobials from Microbial Origin -- 3.3.3.1 Bacteriophages -- 3.3.3.2 Natamycin -- 3.3.3.3 Nisin -- 3.3.3.4 Reuterin -- 3.3.4 Antimicrobials Nanomaterials -- 3.4 Technologies of Incorporation of Antimicrobials in Food Packaging System -- 3.4.1 Ionic or Covalent Bonding Between Antimicrobialand Food Packaging System -- 3.4.2 Antimicrobial Sachets in Packaging System -- 3.4.3 Antimicrobial- Coated Films -- 3.5 Release of Antimicrobials from Food Packaging -- 3.6 Applications of Antimicrobial Active Packaging -- 3.6.1 Fruits and Vegetables -- 3.6.2 Bakery and Other Food Products -- 3.7 Conclusion and Future Perspective -- References -- Chapter 4 Oxygen Scavengers in Active Food Packaging Systems -- 4.1 Introduction -- 4.2 Oxygen Scavengers -- 4.2.1 Metal- Based Scavenging System -- 4.2.2 Bio- Based Scavenging System -- 4.2.3 Enzyme- Based Scavenging System -- 4.2.4 Polymer- Based Scavenging System -- 4.2.5 Microorganism- Based Oxygen Scavenger System -- 4.3 Loading of Oxygen Scavengers in Active Packaging -- 4.3.1 Sachets or Labels -- 4.3.2 Incorporation Techniques -- 4.3.2.1 Coatings -- 4.3.2.2 Blending -- 4.3.2.3 Multilayer Structure -- 4.3.2.4 Immobilization -- 4.4 Applications of Oxygen Scavengers in Active Packaging -- 4.4.1 Fruits and Vegetables -- 4.4.2 Dairy Products -- 4.4.3 Muscle Foods -- 4.4.4 Bakery and Other Food Products. ; 4.5 Conclusion and Future Perspective -- Acknowledgments -- References -- Chapter 5 Carbon Dioxide (CO2) Scavengers and Emitters in Food Packaging -- 5.1 Introduction -- 5.2 CO2 Scavengers and Emitters -- 5.2.1 CO2 Scavengers -- 5.2.2 CO2 Emitters -- 5.3 Mechanistic Principles of CO2 Scavenger -- 5.3.1 Chemical Absorbers -- 5.3.2 Physical Absorbers -- 5.4 Mechanism of CO2 Emitters -- 5.4.1 CO2 Emitters -- 5.4.2 Active Valves for CO2 Emission or Removal to Environment -- 5.5 Incorporation of CO2 Scavengers and Emitters in Active Food Packaging -- 5.6 CO2 Emitters in Active Food Packaging -- 5.6.1 Antimicrobial Applications -- 5.6.2 Antioxidant Applications -- 5.7 Application of CO2 Scavenging and Emitting Systems in Active Packaging -- 5.7.1 Fruits and Vegetables -- 5.7.2 Dairy Products -- 5.7.3 Muscle Foods -- 5.7.4 Bakery and Other Food Products -- 5.8 Conclusion -- References -- Chapter 6 Ethylene Scavengers for Active Packaging of Fresh Horticultural Produce -- 6.1 Introduction -- 6.2 BiosynthesisPathway and Effects of Ethylene on Ripeningof Fruits and Vegetables -- 6.2.1 Ethylene Biosynthesis -- 6.2.2 Effects of Ethylene on Ripening -- 6.3 Types of Ethylene Scavengers -- 6.3.1 Potassium and Sodium Permanganate -- 6.3.2 Titanium Oxide -- 6.3.3 Novel Oxidizers -- 6.3.4 Activated Carbon -- 6.3.5 Zeolite -- 6.3.6 Clays -- 6.3.7 Metal-Organic Frameworks -- 6.3.8 Methylcyclopropene -- 6.4 Principles and Mechanisms of Ethylene Scavenging -- 6.5 Advances and Applications of Ethylene- Scavenging Systems -- 6.5.1 Banana -- 6.5.2 Mango -- 6.5.3 Tomato -- 6.5.4 Apple -- 6.5.5 Others -- 6.6 Conclusion and Future Perspective -- References -- Chapter 7 Moisture- Absorbent Food Packaging Systems and the Role of Chitosan -- 7.1 Introduction -- 7.2 Classification of Moisture Absorbents -- 7.2.1 Inorganic Absorbents -- 7.2.2 Organic Absorbents. ; 7.2.3 Polymeric Absorbents -- 7.3 Mechanisms of Moisture Absorption -- 7.4 Incorporation of Moisture Absorbents in Food Packaging -- 7.5 Moisture- Absorbent- Based Active Food Packaging -- 7.6 Chitosan: A Better Substrate in Food Packaging -- 7.7 Applications of Moisture Absorbents in Food Packaging -- 7.7.1 Fruits and Vegetables -- 7.7.2 Muscle Foods -- 7.7.3 Dry Foods -- 7.7.4 Other Foods -- 7.8 Conclusion and Future Perspective -- References -- Chapter 8 Off- Flavor Absorbents in Active Food Packaging -- 8.1 Introduction -- 8.2 Flavor Absorbents -- 8.2.1 Direct Flavor Absorbents -- 8.2.1.1 Activated Carbon -- 8.2.1.2 Zeolites -- 8.2.1.3 Resins and Polymers -- 8.2.1.4 Enzymes -- 8.2.1.5 Acid Compounds -- 8.2.1.6 Metal -- 8.2.2 Indirect Off- Flavor Absorbent -- 8.2.2.1 Oxygen Absorbers -- 8.2.2.2 Ethylene Scavengers -- 8.2.2.3 Moisture Absorbers -- 8.3 Mechanisms of Off- Flavor Absorbents -- 8.3.1 Adsorption -- 8.3.2 Chemical and Enzymatic Reaction -- 8.3.2.1 Oxidation and Reduction -- 8.3.2.2 Hydrolysis and Enzymatic Reactions -- 8.3.2.3 Hydrophobic and Hydrophilic Interactions -- 8.3.2.4 Electrostatic Interaction -- 8.3.2.5 Chelation -- 8.3.3 Diffusion -- 8.4 Off- Flavor Absorbent- Based Active Food Packaging -- 8.4.1 Sulfide Scavengers -- 8.4.2 Amine Scavengers -- 8.4.3 Aldehyde Scavengers -- 8.5 Applications of Off- Flavor Absorbing System in Food Packaging -- 8.5.1 Fruits and Vegetable Products -- 8.5.2 Meat and Meat Products -- 8.5.3 Milk and Milk Products -- 8.5.4 Fatty Foods -- 8.6 Conclusion and Perspective -- References -- Chapter 9 Biopolymer- Based Nanocomposites for Active Food Packaging -- 9.1 Introduction -- 9.2 Biopolymers -- 9.2.1 Natural Biopolymers -- 9.2.2 Synthetic Biopolymers -- 9.2.3 Biopolymers from Microbial Fermentation -- 9.3 Nanomaterials and Their Functional Properties -- 9.3.1 Antimicrobial Property of Nanomaterials. ; 9.3.2 Ethylene and Oxygen- Scavenging Property of Nanomaterials -- 9.3.3 Antioxidant Property of Nanomaterials -- 9.3.4 Flavor- Releasing Property of Nanomaterials -- 9.3.5 UV- Blocking Property of Nanomaterials -- 9.4 Biopolymer- Nanocomposites Active Packaging Systems -- 9.4.1 Starch- Based Active Nanocomposite System -- 9.4.2 Cellulose- Based Active Nanocomposite System -- 9.4.3 Chitosan- Based Active Nanocomposite System -- 9.4.4 Gelatin- Based Active Nanocomposite System -- 9.4.5 Casein and Whey Protein- Based Active Nanocomposite System -- 9.4.6 Polylactic Acid- Based Active Nanocomposite System -- 9.4.7 Other Biopolymer- Based Active Nanocomposite System -- 9.5 Application of Nanocomposites in Food Packaging Systems -- 9.5.1 Fruits and Vegetables -- 9.5.2 Dairy Products -- 9.5.3 Muscle Foods -- 9.5.4 Bakery and Other Products -- 9.6 Regulation and Safety Aspects -- 9.7 Conclusion and Perspective -- References -- Chapter 10 Introduction to Intelligent Food Packaging -- 10.1 Introduction -- 10.2 Types of Intelligent Packaging -- 10.3 Indicators -- 10.3.1 Time-Temperature Indicators -- 10.3.1.1 Chemical Time and Temperature Indicators -- 10.3.1.2 Physical Time-Temperature Indicator -- 10.3.1.3 Time-Temperature Indication for Biological Systems -- 10.3.2 Freshness Indicators -- 10.3.3 Food Quality Indicators -- 10.3.3.1 Oxygen and Carbon Dioxide -- 10.3.3.2 pH Change -- 10.3.3.3 Humidity -- 10.3.4 Gas and Volatile Indicators -- 10.3.5 pH Indicators -- 10.3.5.1 Meat Products -- 10.3.5.2 Seafood and Fish Products -- 10.3.5.3 Milk and Dairy Products -- 10.3.6 Leak Indicators -- 10.3.6.1 O2 Indicators -- 10.3.6.2 CO2 Indicators -- 10.3.6.3 Indicators of Microbial Growth -- 10.3.7 Thermochromic Ink -- 10.4 Sensors -- 10.4.1 Gas Sensors -- 10.4.2 Humidity Sensors -- 10.5 Radio Frequency Identification -- 10.6 3D Printing and Intelligent Packaging. ; 10.7 Legal Aspects of Intelligent Packaging.
• Titolo autorizzato: Smart Food Packaging Systems
• ISBN: 1-394-18958-3; 1-394-18959-1; 1-394-18957-5
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910889690303321
• Lo trovi qui: Univ. Federico II