Food Packaging.

Food Packaging: Nanotechnology in the Agri-Food Industry, Volume 7, focuses on the development of novel nanobiomaterials, the enhancement of barrier performance of non-degradable and biodegradable plastics, and their fabrication and application in food packaging. The book brings together fundamental...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Formato: Electrónico eBook
Idioma:Inglés
Publicado: [Place of publication not identified] : Elsevier Science, 2016.
Temas:
Food > Packaging.
Aliments > Conditionnement.
Food > Packaging
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Cover
  • Title page
  • Copyright page
  • Contents
  • List of Contributors
  • series Foreword
  • Series preface
  • About the Series (Volumes I-X)
  • Volume preface
  • 1
  • Nanotechnological strategies yielding high-barrier plastic food packaging
  • 1
  • Introduction
  • 2
  • Existing Demands and Challenges
  • 3
  • Coating Methods for Improved Barrier Properties
  • 3.1
  • Single-Layer Coatings
  • 3.2
  • Multilayer Coatings
  • 4
  • Polymer Nanocomposites for Improved Barrier Properties
  • 4.1
  • Methods to Prepare PCNs
  • 4.2
  • Methods to Characterize PCNs
  • 5
  • Molecular Transport in Polymers and Nanocomposites
  • 5.1
  • Single-Gas Permeability in Dense Polymers
  • 5.2
  • Barrier Properties of Polymer Nanocomposites
  • 6
  • Case Studies of Enhanced Barrier Performance
  • 6.1
  • Single-Layer PVD/CVD Coatings
  • 6.2
  • Single-Layer ALD Coatings
  • 6.3
  • Multilayer LBL Coatings
  • 6.4
  • Polymer-Clay Nanocomposites
  • 7
  • Conclusions and Outlook
  • Acknowledgments
  • References
  • 2
  • High barrier composite materials based on renewable sources for food packaging applications
  • 1
  • Introduction
  • 2
  • Industrial Polymeric Matrices From Renewable Sources for the Development of Food Packaging Systems
  • 2.1
  • Polylactic Acid (Polylactide, PLA)
  • 2.2
  • Starch-Based Materials
  • 2.3
  • Poly(Hydroxyalkanoate)s (PHAs)
  • 2.4
  • Proteins
  • 3
  • Biocomposite Materials Based on Renewable Sources for Food Packaging Applications: A Recent Literature Survey
  • 3.1
  • Biocomposite Materials Based on PLA Matrices
  • 3.2
  • Biocomposite Materials Based on PHA Matrices
  • 3.3
  • Biocomposite Materials Based on Starch Matrices
  • 3.4
  • Biocomposite Materials Based on Other Matrices
  • 4
  • Layer-by-Layer (LBL) Assemblies: A Recent Surface Engineering Approach for Enhancing the Barrier Properties of Bioplast ...
  • 5
  • Conclusions and Future Perspectives
  • References.
  • 3
  • Bionanocomposites: smart biodegradable packaging material for food preservation
  • 1
  • Introduction
  • 2
  • Nanoreinforcements
  • 2.1
  • Nanoclays
  • 2.2
  • Nanocellulose
  • 2.3
  • Silicon Dioxide (SiO2)
  • 2.4
  • Carbon Nanotubes
  • 2.5
  • Other Agents
  • 2.5.1
  • Antimicrobial Agents
  • 2.5.1.1
  • Silver Nanoparticles
  • 2.5.1.2
  • Zinc Oxide Nanoparticles
  • 2.5.1.3
  • Titanium Dioxide (TiO2) Nanoparticles
  • 2.5.2
  • Moisture Control Agents
  • 2.5.3
  • Oxygen Scavengers
  • 3
  • Synthesis of Nanocomposites
  • 4
  • Cellulose Nanocomposites
  • 5
  • Starch Nanocomposites
  • 6
  • Chitosan Nanocomposites
  • 7
  • Commercial Products in Active Packaging
  • 7.1
  • Moisture Control Packaging
  • 7.2
  • Oxygen Scavenging Packaging
  • 7.3
  • Carbon Dioxide Emitters and Scavengers
  • 7.4
  • Oxygen Level Indicating Packaging
  • 8
  • Conclusions
  • References
  • 4
  • Encapsulation of sensors for intelligent packaging
  • 1
  • Introduction
  • 1.1
  • Market
  • 1.2
  • Classification of Intelligent Packaging
  • 1.2.1
  • Indicators
  • 1.2.1.1
  • Freshness Indicators
  • 1.2.1.2
  • Integrity Indicators
  • 1.2.1.3
  • Time-Temperature Indicators
  • 1.2.2
  • Radio Frequency Identification Tags
  • 1.2.3
  • Sensors
  • 2
  • Materials for Packaging and Packaging Properties
  • 3
  • Sol-Gel and Encapsulated Sensors
  • 4
  • Application of Encapsulated Sensors in Food Science
  • 5
  • Regulation for Nanotecnology and Active and Intelligent Packaging
  • 6
  • Final Remarks
  • Acknowledgments
  • References
  • 5
  • Fabrication of high-barrier plastics and its application in food packaging
  • 1
  • Introduction
  • 2
  • Factors That Influence the Shelf Life of Packaged Food
  • 2.1
  • Light
  • 2.1.1
  • The Mechanism of Photo-Oxidation
  • 2.1.2
  • Light and Lipid Oxidation
  • 2.1.3
  • Light and Protein
  • 2.1.4
  • Light and Vitamins
  • 2.1.5
  • Light and Food Colors
  • 2.2
  • Oxygen and Carbon Dioxide
  • 2.3
  • Moisture.
  • 3
  • The Barrier Property of Polymer
  • 3.1
  • General Mechanism of Permeation
  • 3.2
  • Factors That Affect the Barrier Property of Polymer
  • 3.3
  • Permeating Species and TR
  • 3.4
  • Environmental Conditions and TR
  • 4
  • High-Barrier Plastics
  • 4.1
  • Improvement of Barrier Properties of Films
  • 4.1.1
  • Orientation
  • 4.1.2
  • Nanocomposites
  • 4.1.3
  • Coating
  • 4.1.4
  • Blending
  • 4.1.5
  • Layer-by-Layer Assembly
  • 4.2
  • Biodegradable Polymers
  • 5
  • Plastics for Food Packaging Application
  • 6
  • Conclusions and Outlooks
  • References
  • 6
  • Biodegradable food packaging nanocomposites based on ZnO-reinforced polyhydroxyalkanoates
  • 1
  • Introduction
  • 2
  • Polyhydroxyalkanoates (PHAs): Synthesis, Structure, Properties, and Applications
  • 2.1
  • Synthesis
  • 2.2
  • Properties
  • 2.3
  • Structure
  • 2.4
  • Applications
  • 3
  • ZnO Nanoparticles: Structure, Properties, Synthesis Methods, and Applications
  • 3.1
  • Properties
  • 3.2
  • Structure
  • 3.3
  • Synthesis Methods
  • 3.4
  • Applications
  • 3.4.1
  • Rubber Industry
  • 3.4.2
  • Pharmaceutical and Cosmetic Products
  • 3.5
  • Textile Industry
  • 3.6
  • Electronics
  • 3.7
  • Bactericidal Agents
  • 3.8
  • Other Applications
  • 4
  • Preparation of PHB and PHBV-Based Bionanocomposites
  • 5
  • Characterization of PHB and PHBV-Based Bionanocomposites
  • 5.1
  • Morphology and Structure
  • 5.2
  • Thermal Properties
  • 5.3
  • Mechanical Properties
  • 5.4
  • Antibacterial Properties
  • 5.5
  • Barrier and Migration Properties
  • 6
  • Conclusions and Future Perspectives
  • Acknowledgment
  • References
  • 7
  • Bioplastics from agro-wastes for food packaging applications
  • 1
  • Introduction
  • 2
  • Synthetic Plastics
  • 3
  • Petroleum-Based Biodegradable Polymers and Polymers Derived From Renewable Resources
  • 3.1
  • Polyethylene-Based Polymers
  • 3.2
  • Poly(f-Caprolactone)
  • 3.3
  • Poly(Butylene Adipate-co-Terephthalate).
  • 3.4
  • Polylactic Acid
  • 3.5
  • Starch
  • 3.6
  • Cellulose
  • 3.6.1
  • Cellulose From Plants and Bacterial Cellulose
  • 3.6.2
  • Cellulose From Agro-Wastes
  • 4
  • Extraction of Cellulose From Food Agro-Wastes
  • 5
  • Cellulose Modification
  • 5.1
  • Preparation of Blends of Cellulose and Biodegradable Polymers
  • 5.2
  • Cellulose Modification Using Ionic Liquids
  • 5.3
  • Cellulose Modification Using by Grafting via Controlled Living Radical Polymerization
  • 6
  • Conclusions
  • Acknowledgments
  • References
  • 8
  • Study of the structure/property relationship of nanomaterials for development of novel food packaging
  • 1
  • Introduction
  • 2
  • Development of Films With Improved Properties
  • 2.1
  • Different Nanocrystals as Film Reinforcement
  • 2.2
  • Inorganic Laminar Fillers as Film Reinforcement
  • 2.3
  • Cellulose Nanofibers as Film Reinforcement
  • 2.4
  • Cellulose Nanowhiskers as Film Reinforcement
  • 2.5
  • Carbon Nanotubes as Film Reinforcement
  • 3
  • Active Packaging
  • 3.1
  • Antimicrobial Packaging
  • 3.2
  • Antioxidant Packaging
  • 4
  • Intelligent Packaging
  • 5
  • Conclusions
  • References
  • 9
  • Bioactive food packaging with nanodiamond particles manufactured by detonation and plasma-chemical methods
  • 1
  • Introduction
  • 2
  • Bioactivity of Nanodiamond Powder Particles
  • 2.1
  • In Vitro Studies
  • 2.2
  • In Vivo Studies
  • 2.3
  • Interaction Between Bacteria and Nanodiamond Particles
  • 2.4
  • High Resolution Transmission Electron Microscope (HR-TEM) Visualization of Different Types of Nanodiamond Particles U ...
  • 2.5
  • Apoptotic Properties of Nanodiamond Particles
  • 2.6
  • Surface Modification of Detonation Nanodiamond Particles
  • 2.7
  • Antioxidant Properties of Nanodiamonds
  • 2.8
  • Nanocrystalline Diamond Coatings (NCD) in Biomedical Application
  • 2.9
  • Clinical Research With Nanodiamond Creams
  • 3
  • Nanotechnology in Food.
  • 3.1
  • Nanotoxicology of Food Packaging
  • 3.2
  • Other Allotropic Forms of Carbon in Food Packaging
  • 4
  • Bioactive Food Packaging With Nonmodified and Modified Nanodiamond Particles by Plasma-Chemical and Chemical Method
  • 4.1
  • Nonmodified Nanodiamond Particles in Nanonutrition
  • 4.2
  • Genotoxic, Mutagenic, and Anticancerogenic Activities of Bioactive Nanodiamond Particles
  • 4.3
  • Chemical Modification of Detonation Nanodiamond Particles
  • 4.4
  • Characterization of Antibacterial and Other Biological Properties of Nanodiamond Particles as Extended Surface of Nan ...
  • 4.5
  • Plasma-Chemical Modification of Detonation Nanodiamond Particles
  • 5
  • Conclusions
  • References
  • 10
  • Biodegradable polymernanocomposites for packaging applications
  • 1
  • Introduction
  • 2
  • Nanocomposites
  • 3
  • Biopolymers
  • 3.1
  • Polymers From Natural Resources
  • 3.1.1
  • Corn-Zein
  • 3.1.2
  • Soy
  • 3.1.3
  • Starch
  • 3.1.4
  • Cellulose
  • 3.1.5
  • Chitosan
  • 3.1.6
  • Others
  • 3.2
  • Biodegradable Polyesters
  • 3.2.1
  • Fossil-Based Polyesters
  • 3.2.1.1
  • Polylactic Acid
  • 3.2.1.2
  • Poly(f-Caprolactone)
  • 3.2.2
  • Bacterial-Based Polyesters
  • 3.2.2.1
  • Polyhydroxyalkanoates
  • 4
  • Biodegradation
  • 4.1
  • Limitations to Biodegradation
  • 4.2
  • Biodegradation of Polyesters
  • 5
  • Production of Food Packaging
  • 6
  • Conclusions
  • References
  • 11
  • Flexible packaging for nonthermal decontamination by high hydrostatic pressure
  • 1
  • Introduction
  • 2
  • High Hydrostatic Pressure Processing and the Related Parameters for Food Products
  • 3
  • Food Packaging and Nonthermal Processing
  • 3.1
  • Nonthermal Processing and Food Packaging: Outline
  • 3.2
  • Packaging-Fabrication and Their Diverse Roles
  • 3.2.1
  • Moisture Control
  • 3.2.2
  • Oxygen Control
  • 3.2.3
  • Carbon Dioxide Control
  • 4
  • Polymers Employed for Food Packaging.
  • 5
  • Nonthermal Processing by HHP and its Influence on Various Factors.

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