Biodegradable Polymer-Based Food Packaging

✍ Scribed by Abhishek Dutt Tripathi (editor), Kianoush Khosravi Darani (editor), Dinesh Chandra Rai (editor), Veena Paul (editor)

• Publisher: Springer
• Year: 2022
• Tongue: English
• Leaves: 348
• Category: Library

✦ Synopsis

This book covers different aspects of biodegradable packaging, such as their sourcing and application in food industries. The book focuses on the production and characterization of biodegradable food packaging derived from plant, animal and microbial sources. Chapters highlight the nano-technological interventions in biodegradable food packaging and the less studied microbial biopolymer-based biodegradable food packaging makes it distinct from other related books. It includes the latest research and development in the areas of food processing, food packaging, material science and polymeric science. It also discusses the standards and regulatory guidelines about the biodegradability testing of these polymers.
This book is meant for researchers in food science, food packaging, bioprocess technology, polymer science and biochemical engineering. It is also beneficial for faculty members and students of food microbiology, food technology, dairy technology. The book is also meant for small entrepreneurs and farmers who are interested in bio-plastic usage for food packaging.

✦ Table of Contents

Preface
Acknowledgement
Contents
About the Editors
1: Introduction: Scope and Importance of Biodegradable Polymers
1.1 Introduction
1.2 Development of Biodegradable Polymers
1.3 Classification of Biodegradable Polymers
1.3.1 Agro-based Biopolymers
1.3.2 Bio-derived Monomer-Synthesized Biopolymers
1.3.3 Biopolymers Synthesized from Synthetic Monomers
1.3.4 Microbially Extracted Biopolymers
1.4 Biocomposites
1.5 Biodegradable Polymer Application in the Food Sector
1.6 Challenges and Market Opportunities
1.7 Conclusion and Future Prospective
References
2: Plant-Derived Biopolymers in Food Packaging: Current Status and Market Potential
2.1 Introduction
2.2 Plant-Based Biopolymers in Food Packaging Industry
2.3 Plant Polysaccharide-Based Packaging Polymers
2.3.1 Starch
2.3.2 Cellulose
2.3.3 Gums
2.3.4 Pectin
2.4 Plant Protein-Based Packaging Polymers
2.4.1 Wheat Gluten
2.4.2 Soy Protein
2.4.3 Zein
2.5 Current Status and Market Potential
2.6 Conclusion
References
3: Plant- and Animal-Derived Enzymes and Their Potential Application in Food Processing and Preservation
3.1 Introduction
3.2 Enzyme Working on Carbohydrates
3.2.1 Amylases
3.2.1.1 α-Amylases
Food Application of α-Amylases
Starch Hydrolysis
Baking and Baked Goods Industries
Brewery and Fermentations
3.2.1.2 β-Amylases
Properties and Applications
3.2.2 Pectic Enzymes
3.2.2.1 Introduction
3.2.2.2 Polygalacturonases
3.2.2.3 Pectin Methylesteraseases
3.2.2.4 Pectate Lyases
3.2.3 Cellulases
3.2.4 Other Glycosidases
3.2.4.1 β-Glucosidases
3.2.4.2 Xylanases
3.2.4.3 Glucoamylase
3.3 Enzymes Working on Proteins
3.3.1 Specificity
3.3.2 Classification
3.3.2.1 Serine Proteases
3.3.2.2 Aspartic (Acid) Proteases
3.3.2.3 Cysteine (Sulfhydryl) Proteases
3.3.2.4 Metalloproteases
3.3.3 Application of Proteases in Food Industry
3.3.3.1 Production of Protein Hydrolysates
3.3.3.2 Application of Proteolytic Enzymes in Dairy Industry
Cheese Manufacturing
Milk Clotting Enzymes from Plants
3.3.3.3 Application of Enzymes in Meat Industry
Papain
Bromelain
Ficin
Actinidin
Conclusion
3.3.4 Bioactive Peptides
3.4 Enzymes Working on Lipids
3.4.1 Lipases
3.4.2 Lipoxygenases
3.4.3 Phospholipases
3.5 Miscellaneous Enzymes
3.5.1 Catalase
3.5.2 Amino Oxidases
3.5.3 Phenylalanine Ammonia-Lyase
3.5.4 Lysozyme
3.6 Conclusions
References
4: Microbial-Derived Biodegradable Polymers as Food Packaging Tool
4.1 Introduction
4.2 Biodegradable Polymers in Food Packaging
4.2.1 Biopolymer-Based Food Packaging
4.2.2 Microbial Biopolymers
4.2.3 Bacterial Polysaccharides in Food Packaging
4.2.4 Properties
4.2.5 Food Packaging Film and Coating Application
4.2.6 Other Aplications
4.2.7 Blends of Polysaccharides
4.2.8 Nanocomposites
4.2.9 Bacterial Cellulose (BC)
4.2.10 Properties
4.2.11 BC Applications from Medical to Food Packaging
4.2.12 BC Bio-based Films and Coatings for Packaging
4.2.13 BC Active Packaging Materials
4.2.14 Other Applications for BC
4.2.15 Application of BC-Based Composites
4.2.16 Future of BC
4.3 (PHAs)
4.4 PHB
4.4.1 PHB Properties
4.4.2 Molecular Weight of PHA
4.4.3 Physiological Characteristics of Microorganisms
4.4.4 PHA Synthase Expression Levels
4.4.5 Carbon Source
4.4.6 Cultivation Conditions
4.4.7 Nutrient Restriction
4.4.8 Culture pH
4.4.9 Cultivation Age
4.4.10 Temperature
4.5 Polyhydroxybutyrate Purification and Extraction Methods
4.5.1 Production Costs
4.6 PHA Applications: Biomedical and Biopackaging
4.7 Main Approaches to Improve PHB Properties for Food Packaging
4.8 Production of Copolymers
4.9 Blending
4.10 PHA Nanocomposite Film
4.11 Other Roles of Nanotechnology in Food Packaging
4.12 Nanotechnology in PHB Application in Food Packaging
4.12.1 Physical Properties
4.12.2 Permeability
4.12.3 Thermal Instability
4.12.4 Migration
4.12.5 Biodegradation
4.13 Conclusion
References
5: Polyhydroxyalkanoates (PHAs) in Food Packaging
5.1 Introduction
5.1.1 Biopolymer
5.1.2 Polyhydroxyalkanoates (PHAs)
5.2 Polyhydroxybutyrate (PHB)
5.3 Food Packaging
5.4 Materials Guidelines for PHA Usage
5.5 Conclusion
References
6: Green Polymer-Based Biodegradable Packaging
6.1 Introduction
6.2 Biopolymers, Its Sources, and Characteristics
6.3 Bio-nanocomposites
6.4 Active Packaging
6.5 Intelligent Packaging
6.6 Green Packaging and Its Characteristics
6.7 Application of Biopolymers in Other Areas
6.8 Conclusion
References
7: Role of Agro-Wastes in Economical Food Packaging Material Synthesis
7.1 Basics on Agricultural Waste
7.2 Global Scenario of Agro-Waste
7.3 Classification of Agro-Waste for Packaging Material
7.4 Utilization of Cereal and Sugarcane Bagasse for Biodegradable Packaging Material
7.4.1 Rice Straw and Rice Husk
7.4.2 Wheat Straw
7.4.3 Barley Straw and Barley Husk
7.4.4 Maize (Corn Cob and Corn Husk)
7.4.5 Sugarcane Bagasse
7.5 Utilization of Fruit and Vegetable Processing Waste for Biodegradable Food Packaging
7.6 Utilization of Dairy Processing Waste for Biodegradable Food Packaging
7.7 Utilization of Meat and By-Products Processing Waste for Biodegradable Food Packaging
7.7.1 Production of Gelatin
7.7.1.1 Acid Process (Type A Gelatin)
7.7.1.2 Alkali Process (Type B Gelatin)
7.7.2 Enzyme Process
7.8 Conclusion and Future Prospects
References
8: Microbial Biopolymers and Enzymes Involved in the Biosynthesis of PHAs
8.1 Introduction
8.2 Classification of Biopolymers
8.3 Biodegradable Packaging Materials Produced by Microbes
8.3.1 Polyhydroxyalkanoate (PHA)
8.3.1.1 Microbial Production of Polyhydroxyalkanoates (PHAs)
8.3.2 Polyhydroxybutyrate (PHB)
8.4 Biosynthetic Pathways Involved in the Production of Biopolymers
8.4.1 Enzymes Involved in the Biosynthesis of PHA
8.4.2 PHA Synthase (PhaC)
8.5 Conclusion
8.6 Future Aspects
References
9: Metabolic Engineering for Synthesis of Biodegradable Polymers with Potential Application in Food Packaging
9.1 Introduction
9.1.1 Food Packaging Biopolymers
9.2 Polyhydroxyalkanoates (PHAs)
9.2.1 PHA Biosynthetic Mechanisms
9.2.2 Role of β-Oxidation Cycle
9.2.3 Manipulation Ribosome Binding Site and Promoters
9.2.4 CRISPR Technology
9.3 Bacterial Cellulose (BC)
9.4 Pullulan
9.5 Xanthan
9.6 Conclusion and Future Perspectives
References
10: Downstream Processing Strategies for Synthesis of Biodegradable Polymers
10.1 Introduction
10.1.1 Biodegradable Polymer
10.1.2 Biodegradable Polymer Application
10.1.3 Future of Biopolymer
10.1.4 Life Cycle Assessment of Biopolymer
10.1.5 Downstream Technologies for Biopolymer Extraction
10.1.6 Conclusion
References
11: Functionality Test Methods for Biodegradable Polymers
11.1 Introduction
11.2 Mechanical Properties of Biopolymers
11.2.1 Stress-Strain Properties
11.3 Water Resistance
11.3.1 Water Solubility
11.3.2 Water Vapour Permeability
11.3.3 Moisture Absorption
11.4 Thermal Stability
11.5 Light Barrier Property
11.6 Gas Transfer Property
11.7 Biodegradation Test
11.8 Antioxidant Activity
11.9 Antimicrobial Activity
11.10 International Standards for Biopolymers
11.11 Summary
References
12: Nanocomposite Biodegradable Polymers for Food Packaging
12.1 Introduction
12.2 Nanocomposite Properties and Classification
12.3 Biopolymer-Based Nanocomposite
12.3.1 Carbohydrate
12.3.1.1 Cellulose
12.3.1.2 Starch and Derivatives
12.3.2 Proteins
12.3.3 Microbial Production or Fermentation: PHA
12.3.4 Conventional and Chemical Synthesis
12.3.4.1 PLA Nanocomposites
12.4 Packaging Technology
12.4.1 Active Packaging
12.4.1.1 Antioxidant Agents
12.4.1.2 Antimicrobial Agents
12.4.2 Controlled Release Packaging
12.5 Mechanical Properties
12.5.1 Factors Affecting the Mechanical Properties of Polymers
12.6 Water Sensitivity
12.7 Water Vapor and Gas Permeability
References
13: Biopolymer-Based Active and Intelligent Packaging for Food Applications
13.1 Introduction
13.2 Food Packaging Revolution
13.2.1 Conventional Food Packaging
13.2.2 Progresses in Food Packaging
13.2.2.1 Intelligent Packaging
13.2.2.2 Active Packaging
13.3 Development of Films for Biodegradable Food Packaging
13.4 Polymers from Renewable Resources
13.4.1 Polymers Derived from Microbes
13.4.1.1 Polylactic Acid (PLA)
13.4.1.2 Polyhydroxyalkanoates (PHAs)
13.4.1.3 Exopolysaccharides (EPS)
13.4.2 Wood-Based Polymers
13.4.2.1 Celluloses and Hemicelluloses
13.4.2.2 Starch
13.4.2.3 Lignins
13.4.3 Protein-Based Polymers
13.4.3.1 Collagen and Gelatin
13.4.3.2 Wheat Gluten Films
13.4.3.3 Soy Protein Film
13.4.3.4 Whey Protein Films
13.5 Processing of Biodegradable Packaging Substances
13.5.1 WP
13.5.2 DP
13.5.3 In Situ Polymerization
13.5.4 Bilayer Systems
13.6 Application of Biopolymers in Active Packaging
13.6.1 Moisture Absorbers
13.6.2 Antimicrobial Packaging
13.6.3 Carbon Dioxide Emitters
13.6.4 Oxygen Scavengers
13.6.5 Antioxidant Packaging
13.7 Application of Biopolymers in Intelligent Packaging
13.7.1 Indicators
13.7.1.1 Temperature Indicators (TIs)
13.7.1.2 Time-Temperature Indicators (TTIs)
13.7.1.3 Freshness Indicators (FIs)
13.7.1.4 Gas Indicators (GIs)
13.7.2 Data Carriers
13.7.3 Sensors
13.8 Conclusions
References
14: Application of Biopolymer Blends as Edible Films and Coatings in Food Packaging
14.1 Introduction
14.2 Food Packaging
14.2.1 Different Types and Properties of Packaging Materials
14.2.1.1 Application of Metals in Food Packaging
14.2.1.2 Application of Glasses in Food Packaging
14.2.1.3 Application of Papers in Food Packaging
14.2.1.4 Application of Plastics in Food Packaging
14.3 Biopolymer Materials
14.3.1 Natural Biopolymers
14.3.1.1 Polysaccharides
14.3.1.2 Proteins
14.3.1.3 Lipids
14.3.2 Synthetics Biopolymers
14.3.2.1 Poly(Lactic Acid) (PLA)
14.3.2.2 Poly(Butylene Succinate) (PBS)
14.3.2.3 Poly(Glycolic Acid) (PGA)
14.3.2.4 Poly(Trimethylene Terephthalate) (PTT)
14.3.2.5 Poly(ε-Caprolactone) (PCL)
14.3.2.6 Poly(Butylene Adipate-Co-Terephthalate) (PBAT)
14.3.2.7 Poly(Vinyl Alcohol) (PVA)
14.3.3 Microorganisms
14.3.3.1 Polyhydroxyalkanoates
14.3.3.2 Pullulan
14.3.3.3 Curdlan
14.3.4 Biopolymer Blends
14.4 Biopolymer Blends Fabrication Processes
14.4.1 Solvent Casting
14.4.2 Extrusion
14.4.3 Electrospinning
14.4.4 Three-Dimensional Printing
14.4.5 Layer-by-Layer (LbL) Assembly
14.5 Application of Biopolymer Blends in Food Packaging
14.5.1 Antimicrobial Packaging
14.5.2 Antioxidant Packaging
14.5.3 Active Packaging
14.6 Conclusion
References
15: Standards and Guidelines for Testing Biodegradability of Bioplastic
15.1 Introduction
15.2 Standards of Test Methods and Specifications
15.3 International Standards for Organization (ISO) Standards for Biodegradability of Bio-Based Plastics
15.4 American Society for Testing and Materials (ASTM) Standards for Biodegradability of Bio-Based Plastics
15.5 Organization for Economic Cooperation and Development (OECD) Standards for Biodegradability of Bio-Based Plastics
15.6 European Standards for Biodegradability of Bio-Based Plastics
15.7 Certification and Labeling
15.8 Certification Process
15.9 Conclusions
References
16: Future Prospects of Biodegradable Polymers with Potential Application in Food Industry
16.1 Introduction
16.2 Biodegradable Polymers
16.3 Classification of Biopolymers
16.3.1 Biopolymers (Renewable Sources)
16.3.2 Polymers (Fossil Sources)
16.4 Polysaccharides in Food Packaging
16.4.1 Animal-Derived Polysaccharides
16.4.1.1 Chitin
16.4.1.2 Chitosan
16.4.2 Polysaccharides Obtained from Plants
16.4.2.1 Starch
16.4.2.2 Galactomannans
Cellulose
16.4.3 Polysaccharides Obtained from Algae
16.4.4 Polysaccharides Obtained from Microorganisms
16.4.4.1 Pullulan
16.4.4.2 Gellan Gum
16.4.4.3 Xanthan Gum
16.4.4.4 Fucopol
16.5 Degradation of Biodegradable Polymer-Based Systems
16.6 Case Studies on Biodegradable Polymers
16.7 Characteristics of Multilayer Biologically Degradable Polymer Film
16.8 Recent Advances in Commercial Bioplastic
16.9 Reinforcement of Nanocellulose in a Polymer Matrix
16.10 Future Concerns
16.11 Potential Problems
16.12 Conclusion
References