Active Packaging For Various Food Applications
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| Author | : M. Selvamuthukumaran |
| Publisher | : CRC Press |
| Total Pages | : 215 |
| Release | : 2021-10-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1000442497 |
Microbial attacks occur on food surfaces even when the food is packaged. This can be attributed to moisture permeability in the packaging materials and other environmental conditions. Therefore, active agents like antimicrobial components and antioxidants must be incorporated into the packaging system; these active agents function by enhancing the stability of the product to a greater extent. Implementing an active packaging system ensures the safety and quality aspects of packaged foods so that consumers may use the products without worry. Active Packaging for Various Food Applications addresses the significance of active packaging for enhancing the quality and safety of various packaged foods. This book discusses extending the shelf life of various food products by incorporating various active packaging systems. It also addresses bioactive materials used for packing food products and applications of nanomaterials in an active packaging system. Key Features: Describes the uses of active packaging materials for various food processing industries like dairy, cereals, fruits and vegetables, meat, etc. Explains the application of biosensors for the detection of spoilage of active packed food products Discusses the importance of active packaging techniques for retaining antioxidants and micro as well as macronutrients Highlights the importance of active packaging of foods and its advantages This book is a great source for academicians, scientists, research scholars, and food industry personnel because it sheds light on the recent techniques used in active packaging systems for enhancing quality aspects.
| Author | : Aaron L. Brody |
| Publisher | : CRC Press |
| Total Pages | : 244 |
| Release | : 2001-06-08 |
| Genre | : Technology & Engineering |
| ISBN | : 9781420031812 |
Based on thousands of citations from peer-reviewed, trade, commercial, and patent literature and interviews with those who have worked in the laboratory, in pilot plants, and in production, Active Packaging for Food Applications provides a state-of-the-art guide to understanding and utilizing these technologies. The book highlights technologies that are currently in commercial use or have the potential to become commercial, including oxygen scavenging, moisture control, ethylene removal from fresh food, antimicrobials, odor removal, and aroma emission. In addition, it explores the pros and cons involved in using antimicrobial agents in package materials. Active Packaging for Food Applications provides you with a detailed guide and reference to the technologies - and their applications - involved in enhancing food and beverage preservation.
| Author | : M.L. Rooney |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 272 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1461521750 |
Food packaging materials have traditionally been chosen to avoid unwanted interactions with the food. During the past two decades a wide variety of packaging materials have been devised or developed to interact with the food. These packaging materials, which are designed to perform some desired role other than to provide an inert barrier to outside influences, are termed 'active packaging'. The benefits of active packaging are based on both chemical and physical effects. Active packaging concepts have often been presented to the food industry with few supporting results of background research. This manner of introduction has led to substantial uncertainty by potential users because claims have sometimes been based on extrapolation from what little proven information is available. The forms of active packaging have been chosen to respond to various food properties which are often unrelated to one another. For instance many packaging requirements for post harvest horticultural produce are quite different from those for most processed foods. The object of this book is to introduce and consolidate information upon which active packaging concepts are based. Scientists, technologists, students and regulators will find here the basis of those active packaging materials, which are either commercial or proposed. The book should assist the inquirer to understand how other concepts might be applied or where they should be rejected.
| Author | : Ioannis Arvanitoyannis |
| Publisher | : CRC Press |
| Total Pages | : 826 |
| Release | : 2012-06-12 |
| Genre | : Technology & Engineering |
| ISBN | : 1439800456 |
Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies
| Author | : Jorge Barros-Velazquez |
| Publisher | : Academic Press |
| Total Pages | : 678 |
| Release | : 2015-12-27 |
| Genre | : Technology & Engineering |
| ISBN | : 0128008105 |
Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts. This practical reference provides basic information and practical applications for the potential uses of various films in food packaging, describes the different types of microbial targets (fungal, bacteria, etc.), and focuses on the applicability of techniques to industry. Tactics on the monitoring of microbial activity that use antimicrobial packaging detection of food borne pathogens, the use of biosensors, and testing antimicrobial susceptibility are also included, along with food safety and good manufacturing practices. The book aims to curtail the development of microbiological contamination of food through anti-microbial packaging to improve the safety in the food supply chain. - Presents the science behind anti-microbial packaging and films reflecting advancements in chemistry, microbiology, and food science - Includes the most up-to-date information on regulatory aspects, consumer acceptance, research trends, cost analysis, risk analysis and quality control - Discusses the uses of natural and unnatural compounds for food safety and defense
| Author | : Alexandru Grumezescu |
| Publisher | : Academic Press |
| Total Pages | : 798 |
| Release | : 2016-09-14 |
| Genre | : Technology & Engineering |
| ISBN | : 0128043733 |
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 information and the most recent advances in the synthesis, design, and impact of alternative food packaging. Special attention is offered on smart materials and nanodevices that are able to detect quality parameters in packaged food, such as freshness, degradation, and contamination, etc. In addition, ecological approaches aiming to obtain bioplastics packages from waste materials are highlighted and discussed as a novel approach in modern food packaging. Nonetheless, this volume presents the advances made in biodegradable and bioactive packaging utilized for preserving flavor, nutritious ingredients, and therapeutic food compounds. - Includes fabrication techniques, such as nanofiber films, nanocoating, nanocompositing, multi-layered structures, and layer-by-layer nanoassemblies based on synthetic and bio-based polymers - Presents the latest information on new biodegradeable materials using fabrication of new high barrier plastics to enhance research - Provides examples of risk assessment for nanomaterials for food safety and the benefits of antimicrobial food packaging
| Author | : Ph.D., Charles L. Wilson |
| Publisher | : CRC Press |
| Total Pages | : 358 |
| Release | : 2007-07-18 |
| Genre | : Technology & Engineering |
| ISBN | : 1420008676 |
Recent nationwide recalls of spinach due to E. coli contamination and peanut butter due to Salmonella, make the emerging development of "active" and "intelligent" packaging crucial for consumer safety and quality assurance. Now that it is possible to make packaging that can detect and inform consumers of contamination, as well as prevent or reduce
| Author | : Dong Sun Lee |
| Publisher | : John Wiley & Sons |
| Total Pages | : 448 |
| Release | : 2021-02-16 |
| Genre | : Technology & Engineering |
| ISBN | : 1119530768 |
A complete guide to the principles and practical application of modified atmosphere packaging Modified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. The essential scientific principles underlying this technology can, however, be difficult to grasp and effectively apply. With Modified Atmosphere Packaging of Foods, esteemed food science professor Dong Sun Lee provides a thorough and practical explanation of all aspects of MAP. Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes: Detailed guidance on all aspects of MAP – from its scientific background to its practical application Information on how specific MAP products may be developed according to their particular engineering principles Coverage of the related active and intelligent packaging techniques Discussion of relevant food safety issues and regulations Containing vital information for industry professionals and food science researchers alike, Modified Atmosphere Packaging of Foods is an essential text for all those working to improve the quality and shelf-life of the food we eat.
| Author | : Miguel Angelo Parente Ribei Cerqueira |
| Publisher | : Elsevier |
| Total Pages | : 348 |
| Release | : 2018-05-10 |
| Genre | : Technology & Engineering |
| ISBN | : 0323512720 |
Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field. Nanoscale advances in materials science, processing technology and analytical techniques have led to the introduction of new, cheaper and safer packaging techniques. Simultaneously, the increasing use of renewable nanomaterials has made food packaging more sustainable. Chapters provide a comprehensive review on materials used, their structure–function relationship, and new processing technologies for the application and production of nanotechnology-based packaging materials. In addition, the book discusses the use of functional materials for the development of active, smart and intelligent packaging, possible migration and toxicity of nanomaterials for foods and regulatory aspects, and commercial applications. - Provides detailed information on the use of nanomaterials and methodologies in food packaging, possible applications and regulatory barriers to commercialization - Presents an interdisciplinary approach that brings together materials science, bioscience, and the industrial and regulatory aspects of the creation and uses of food packaging - Helps those undertaking research and development in food packaging gain a cogent understanding on how nanotechnology is leading to the emergence of new packaging technologies
| Author | : Athanassia Athanassiou |
| Publisher | : John Wiley & Sons |
| Total Pages | : 464 |
| Release | : 2021-05-10 |
| Genre | : Technology & Engineering |
| ISBN | : 3527345566 |
Towards more sustainable packaging with biodegradable materials! The combination of the continuously increasing food packaging waste with the non-biodegradable nature of the plastic materials that have a big slice of the packaging market makes it necessary to move towards sustainable packaging for the benefit of the environment and human health. Sustainable packaging is the type of packaging that can provide to food the necessary protection conditions, but at the same type is biodegradable and can be disposed as organic waste to the landfills in order to biodegrade through a natural procedure. In this way, sustainable packaging becomes part of the circular economy. ?Sustainable Food Packaging Technology? deals with packaging solutions that use engineered biopolymers or biocomposites that have suitable physicochemical properties for food contact and protection and originate both from renewable or non-renewable resources, but in both cases are compostable or edible. Modified paper and cardboard with increased protective properties towards food while keeping their compostability are presented as well. The book also covers natural components that can make the packaging functional, e.g., by providing active protection to the food indicating food spoilage. * Addresses urgent problems: food packaging creates a lot of hard-to-recycle waste - this book puts forward more sustainable solutions using biodegradable materials * State-of-the-art: ?Sustainable Food Packaging Technology? provides knowledge on new developments in functional packaging * From lab to large-scale applications: expert authors report on the technology aspects of sustainable packaging
