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Emerging Food Packaging Technologies

Book Description

The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability.

Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. Part two goes on to consider intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality. Developments in packaging material are analysed in part three, with nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging discussed, alongside a consideration of the safety of plastics as food packaging materials. Finally, part four explores the use of eco-design, life cycle assessment, and the utilisation of bio-based polymers in the production of smarter, environmentally-compatible packaging.

With its distinguished editors and international team of expert contributors, Emerging food packaging technologies is an indispensable reference work for all those responsible for the design, production and use of food and beverage packaging, as well as a key source for researchers in this area.

  • Reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability
  • Considers intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality
  • Examines developments in packaging materials, nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging and the safety of plastics as food packaging materials

Table of Contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Copyright
  5. Contributor contact details
  6. Woodhead Publishing Series in Food Science, Technology and Nutrition
  7. Preface
  8. Chapter 1: Emerging food packaging technologies: an overview
    1. Abstract:
    2. 1.1 Introduction
    3. 1.2 Driving forces for innovations in food packaging
    4. 1.3 Emerging technologies to improve the sustainability of the food supply system
    5. 1.4 Tables for evaluating emerging food packaging technologies
  9. Part I: Developments in active packaging
    1. Chapter 2: Controlled release food and beverage packaging
      1. Abstract:
      2. 2.1 Introduction
      3. 2.2 Useful terms for controlled release packaging (CRP)
      4. 2.3 Scientific evidence to support controlled release packaging (CRP)
      5. 2.4 Conceptual framework
      6. 2.5 Process variables
      7. 2.6 Structure variables
      8. 2.7 Property variables
      9. 2.8 Food variables
      10. 2.9 Target release rate
      11. 2.10 Potential food applications
    2. Chapter 3: Active antimicrobial food and beverage packaging
      1. Abstract:
      2. 3.1 Introduction
      3. 3.2 Antimicrobial agents
      4. 3.3 Active packaging manufacture and application
      5. 3.4 Measurement of antimicrobial activity
      6. 3.5 Future trends
      7. 3.6 Sources of further information and advice
      8. 3.7 Acknowledgements
    3. Chapter 4: Active nanocomposites for food and beverage packaging
      1. Abstract:
      2. 4.1 Introduction
      3. 4.2 Free radical scavenging nanocomposites
      4. 4.3 Oxygen scavenging nanocomposites
      5. 4.4 Antimicrobial nanocomposites
      6. 4.5 Future trends
    4. Chapter 5: Edible chitosan coatings for fresh and minimally processed foods
      1. Abstract:
      2. 5.1 Introduction
      3. 5.2 Antimicrobial activity of chitosan
      4. 5.3 Antioxidant properties of chitosan
      5. 5.4 Emulsification properties of chitosan
      6. 5.5 Characterization of chitosan-based film-forming dispersions
      7. 5.6 Physicochemical characteristics of chitosan-based coatings
      8. 5.7 Antimicrobial activity of chitosan-based coatings
      9. 5.8 Application of chitosan coatings to fresh and minimally processed foods
      10. 5.9 Future trends
      11. 5.10 Acknowledgements
    5. Chapter 6: Flavor-release food and beverage packaging
      1. Abstract:
      2. 6.1 Introduction
      3. 6.2 Mechanism of flavor release from package to food
      4. 6.3 Impact of diffusion in the packaging material on flavor release kinetics
      5. 6.4 Practical applications and commercial examples
      6. 6.5 Safety issues
    6. Chapter 7: Emerging packaging technologies for fresh produce
      1. Abstract:
      2. 7.1 Introduction
      3. 7.2 Modified atmosphere packaging (MAP)
      4. 7.3 Active packaging
      5. 7.4 Antimicrobial packaging
      6. 7.5 Edible coatings
      7. 7.6 Combining different technologies
      8. 7.7 Conclusion and future trends
  10. Part II: Intelligent packaging and the consumer/packaging interface
    1. Chapter 8: Intelligent packaging to enhance food safety and quality
      1. Abstract:
      2. 8.1 Introduction
      3. 8.2 Basic concepts of intelligent packaging (IP)
      4. 8.3 Smart package devices
      5. 8.4 Applications of intelligent packaging (IP) to enhance food safety and biosecurity
      6. 8.5 A conceptual framework for an intelligent decision support system
      7. 8.6 Conclusions
    2. Chapter 9: Radio-frequency identifiction (RFID) for food and beverage packaging applications
      1. Abstract:
      2. 9.1 Introduction
      3. 9.2 Principles of radio-frequency identification (RFID)
      4. 9.3 Applications of radio-frequency identification (RFID) in food and beverage packaging
      5. 9.4 Future trends
      6. 9.5 Conclusions
      7. 9.6 Sources of further information and advice
    3. Chapter 10: Advances in freshness and safety indicators in food and beverage packaging
      1. Abstract:
      2. 10.1 Introduction
      3. 10.2 Principles of freshness and safety indicators in food and beverage packaging
      4. 10.3 Current technologies and their limitations
      5. 10.4 Recent advances in freshness and safety indicators and their potential applications in food and beverage packaging
      6. 10.5 Future trends
      7. 10.6 Sources of further information and advice
      8. 10.7 Acknowledgement
    4. Chapter 11: Improving the consumer/packaging interface: smart packaging for enhanced convenience, functionality and communication
      1. Abstract:
      2. 11.1 Introduction
      3. 11.2 Improved convenience, openability and functionality
      4. 11.3 Providing clearer, more effective communication
      5. 11.4 Drivers and barriers to adoption
      6. 11.5 Conclusions
    5. Chapter 12: Tamper-evident food and beverage packaging
      1. Abstract:
      2. 12.1 Introduction
      3. 12.2 What is tamper evidence?
      4. 12.3 Acts of tampering
      5. 12.4 Application of tamper evidence to food and beverage packs
      6. 12.5 Future trends
      7. 12.6 Conclusion
  11. Part III: Developments in packaging materials
    1. Chapter 13: Nanocomposites for food and beverage packaging
      1. Abstract:
      2. 13.1 Introduction
      3. 13.2 Nanofillers and nanocomposites
      4. 13.3 Current commercial application of nanocomposites in food and beverage packaging
      5. 13.4 State-of-the-art nanocomposites
      6. 13.5 Conclusions
    2. Chapter 14: Emerging coating technologies for food and beverage packaging materials
      1. Abstract:
      2. 14.1 Introduction
      3. 14.2 Coatings for food and beverage packaging applications: from the past to the present
      4. 14.3 Driving forces for developments in coating technologies and materials
      5. 14.4 New coating materials
      6. 14.5 Physico-chemical approaches for the development of coating materials
      7. 14.6 Nanotechnology and the development of coatings for food and beverage packaging materials
      8. 14.7 Active coatings for food and beverage packaging materials
      9. 14.8 Applications of the latest developments in coating technologies to improve product quality
      10. 14.9 Future trends
    3. Chapter 15: Light-protective packaging materials for foods and beverages
      1. Abstract:
      2. 15.1 Introduction
      3. 15.2 Effect of ultraviolet and visible light wavelengths on sensory and nutritional quality of foods and beverages
      4. 15.3 Improving the light barrier properties of food and beverage packaging materials
      5. 15.4 Selecting light barrier properties of packaging to improve sensory and nutritive quality of foods and beverages
      6. 15.5 Future trends
      7. 15.6 Sources of further information and advice
    4. Chapter 16: Packaging materials for non-thermal processing of food and beverages
      1. Abstract:
      2. 16.1 Introduction
      3. 16.2 Non-thermal processing of foods and beverages
      4. 16.3 Selection of packaging materials for non-thermal processing
      5. 16.4 Future trends
    5. Chapter 17: Safety and regulatory aspects of plastics as food packaging materials
      1. Abstract:
      2. 17.1 Introduction
      3. 17.2 Indirect food additives
      4. 17.3 Nanotechnology in food contact materials
      5. 17.4 Migration of additives
      6. 17.5 Indian Standards for overall migration
      7. 17.6 US Food and Drug Administration (US FDA) Code of Federal Regulations (CFR)
      8. 17.7 European Commission Directives on plastic containers for foods
      9. 17.8 Specific migration curve of toxic additives
      10. 17.9 Recent problems in specific migration
      11. 17.10 Future trends
      12. 17.12 Appendix Abbreviations
  12. Part IV: Environmentally compatible food packaging
    1. Chapter 18: Eco-design of food and beverage packaging
      1. Abstract:
      2. 18.1 Introduction: adding sustainability to packaging functions
      3. 18.2 Principles of eco-design
      4. 18.3 Eco-design of food and beverage packaging
      5. 18.4 Case study: 100% compostable packaging of SunChipsĀ® and electronic delivery truck of Frito Lay
      6. 18.5 Conclusion
    2. Chapter 19: Life cycle assessment (LCA) of food and beverage packaging
      1. Abstract:
      2. 19.1 Introduction
      3. 19.2 Life cycle assessment (LCA) and sustainability
      4. 19.3 Life cycle assessment (LCA) in the food and beverage packaging industry
      5. 19.4 Using life cycle thinking to improve the sustainability of food and beverage packaging
      6. 19.5 Future trends
    3. Chapter 20: Smarter packaging for consumer food waste reduction
      1. Abstract:
      2. 20.1 Food waste: scale of problem
      3. 20.2 Sustainability and ecological footprinting
      4. 20.3 Sustainability of food waste versus packaging waste
      5. 20.4 Food packaging and food waste
      6. 20.5 Food-saving packaging
      7. 20.6 Summary and conclusions
      8. 20.7 Acknowledgment
    4. Chapter 21: Utilization of biobased polymers in food packaging: assessment of materials, production and commercialization
      1. Abstract:
      2. 21.1 Introduction: rationale and need for biobased food packaging
      3. 21.2 The environmental impact of conventional food packaging
      4. 21.3 Opportunities for renewable polymers
      5. 21.4 Production of biobased food packaging materials
      6. 21.5 Hybrid blends and composites
      7. 21.6 New developments in the production of packaging from recycled lignocellulosic fiber and renewable materials
      8. 21.7 Assessing the biodegradability of renewable materials in food packaging
      9. 21.8 Biodegradable packaging life cycle assessment
      10. 21.9 Food safety concerns, applications and adoption by the industry
      11. 21.10 Future trends
  13. Index