Functional Polymers in Food Science – From Technology to Biology. Volume 1 – Food Packaging

<p>Preface xi<br /><br />1 Polymers and Food Packaging: A Short Overview 1<br />Umile Gianfranco Spizzirri, Giuseppe Cirillo and Francesca Iemma<br /><br />1.1 Introduction 1<br /><br />References 6<br /><br />2 Polymers for Food Shelf–Life Extension 9<br />M. G. Volpe, M. Di Stasio, M. Paolucci and S. Moccia<br /><br />2.1 Shelf–Life Concept 9<br /><br />2.2 Shelf–Life Definitions 11<br /><br />2.3 Measuring Shelf Life 21<br /><br />2.4 Extending Shelf Life by Means of Food Packaging 29<br /><br />2.5 The Role of Packaging 32<br /><br />2.6 Innovative Polymers for Food Packaging Applications 36<br /><br />2.7 Future Trends in Food Packaging 60<br /><br />References 61<br /><br />3 Transfer Phenomena in Food/Packaging System 67<br />Elmira Arab–Tehrany and Laura Sanchez Gonzalez<br /><br />3.1 Introduction 67<br /><br />3.2 Food–Packaging Interaction 69<br /><br />3.3 Mass Transport Processes 70<br /><br />3.4 Effects of Different Parameters on Partition Coefficient 75<br /><br />3.5 Model Migrants 76<br /><br />3.6 Instrumental Analyses 77<br /><br />3.7 Conclusion 83<br /><br />References 84<br /><br />4 Production, Chemistry and Properties of Biopolymers in Food Science 95<br />Hima Puthussery, Rishika Prasad, Katarzyna Gorazda and Ipsita Roy<br /><br />4.1 Introduction 95<br /><br />4.2 Material Properties of Bioplastics Relevant to Food Packaging 98<br /><br />4.3 Materials 101<br /><br />4.4 Future Prospects 121<br /><br />References 122<br /><br />5 Modification Strategies of Proteins for Food Packaging Applications 127<br />Agustin Gonz&aacute;lez, Miriam Cristina Strumia and Cecilia In&eacute;s Alvarez Igarzabal<br /><br />5.1 Biopolymers as Packaging Materials 128<br /><br />5.2 Protein–Based Materials for Packaging 131<br /><br />5.3 SPI as a Base Material for Packaging 136<br /><br />5.4 Conclusion 140<br /><br />References 140<br /><br />6 Films Based on Starches 147<br />Olivia Lopez, Maria Alejandra Garcia and Noemi Zaritzky<br /><br />6.1 Introduction: General Aspects of Films Based on Native and Modified Starches 148<br /><br />6.2 Characterization of Biodegradable Films Obtained by Casting from Different Native Starches and Acetylated Corn Starch 151<br /><br />6.3 Development of Active Starch Films Containing an Antimicrobial Agent (Potassium Sorbate) 182<br /><br />6.4 Advances in Starch Films Production Using Non–Casting Methods: Thermocompression and Blown Extrusion 184<br /><br />6.5 Future Trends 196<br /><br />References 197<br /><br />7 Polysaccharides as Valuable Materials in Food Packaging 211<br />Alberto Jim&eacute;nez, Mar&iacute;a Jos&eacute; Fabra, Pau Talens and Amparo Chiralt<br /><br />7.1 Introduction 212<br /><br />7.2 Polysaccharides Used in Biodegradable Food Packaging 213<br /><br />7.3 Formation and Main Characteristics of Polysaccharide–Based Films 218<br /><br />7.4 Physicochemical Properties of Polysaccharide–Based Materials 221<br /><br />7.5 Functionalization of Polysaccharide Materials 230<br /><br />7.6 Applications of Polysaccharide–Based Materials in Food Packaging 237<br /><br />References 241<br /><br />8 Food Packaging for High Pressure Processing 253<br />Pablo Juliano, Tobias Richter and Roman Buckow<br /><br />8.1 High Pressure Processing of Foods 254<br /><br />8.2 Commercial HPP Applications and Packaging Formats 256<br /><br />8.3 Modified Atmosphere Packaging (MAP) for HPP 259<br /><br />8.4 Active Packaging Materials for HPP 268<br /><br />8.5 Challenges Encountered after HPP 269<br /><br />8.6 Laminate Selection for HPP at Low Temperature 270<br /><br />8.7 Laminate Selection for HPP at High Temperature 273<br /><br />8.8 Final Remarks 276<br /><br />9 Inorganic–Organic Hybrid Polymers for Food Packaging 281<br />Sreejarani Kesavan Pillai and Suprakas Sinha Ray<br /><br />9.1 Introduction 282<br /><br />9.2 Classification and Terminology of Inorganic–Organic Hybrids 284<br /><br />9.3 General Preparation Strategies for Organic–Inorganic Hybrid Polymers 287<br /><br />9.4 Characteristics of Polymer–Based Food Packaging Materials 292<br /><br />9.5 Hybrid Polymers in Packaging Applications 298<br /><br />9.6 Current Status and Future Prospects 308<br /><br />References 310<br /><br />10 Antimicrobial Active Polymers in Food Packaging 323<br />Mar&iacute;a Jos&eacute; Galotto, Abel Guarda and Carolina L&oacute;pez de Discastillo 323<br /><br />10.1 Introduction to Food Packaging 323<br /><br />10.2 Antimicrobial Agents 327<br /><br />10.3 Antimicrobial Construction and Release System 341<br /><br />10.4 Conclusions 345<br /><br />11 Recycling of Food Packaging Materials 355<br />Marek Kozlowski<br /><br />11.1 Introduction 355<br /><br />11.2 European Policy on Packaging Waste and Raw Materials 357<br /><br />11.3 Packaging 361<br /><br />11.4 Recovery Systems 367<br /><br />11.5 Bioplastics 390<br /><br />11.6 Polymer Nanocomposites 393<br /><br />11.7 Polymer Blends 396<br /><br />References 397<br /><br />12 Food Applications of Active and Intelligent Packaging: Legal Issues and Safety Concerns 401<br />Donatella Restuccia, Francesco Puoci, Ortensia I. Parisi and Nevio Picci<br /><br />12.1 Introduction 402<br /><br />12.2 AP and IP: Main Characteristics and Applications 404<br /><br />12.3 Legal Issues 414<br /><br />12.4 Dossier Submission and EFSA Safety Assessment 420<br /><br />12.5 Conclusions 425<br /><br />References 426<br /><br />Index 431</p>