Edible Food Packaging: Applications, Innovations and Sustainability

✍ Scribed by Amrita Poonia (editor), Tejpal Dhewa (editor)

• Publisher: Springer
• Year: 2022
• Tongue: English
• Leaves: 557
• Category: Library

✦ Synopsis

This book discusses the various aspects of sustainable packaging edibles in food industry. It is divided into five main parts. The first section of the book addresses details of edible films, various sources, origin, scope and functions. Second section covers different sustainable alternatives such as seed gums, fruits and vegetable peels, sea weeds, fruits wastes, dairy by products & anti-oxidant edible packaging. This book also discusses about methods of improvements of mechanical properties of packaging edibles & their food applications, testing methods, innovations, limitations, challenges and nano edibles. It provides insights about the large quantity of wastes and by-products generated by food processing industries. Disposal of these wastes is a big problem due to their high biochemical oxygen demand (BOD) & chemical oxygen demand (COD) which causes severe problem of pollution to the environment. These wastes contain large amounts of proteins, carbohydrates, lipids, minerals, various bioactive compounds and have eco-friendly packaging potential. The book emphasizes on the fact that recycling these wastes as packaging edibles are sustainable and economical.

As a world foreseeing food technology revolution, this book explores the unique topics in food packaging which possesses mammoth commercial applications and environmental potential. Due to its immense scope, this book is highly useful for researchers, food scientists, students and food packaging industry experts.

✦ Table of Contents

Preface
Contents
Editors and Contributors
Abbreviations
List of Figures
List of Tables
Part I: Sources and Origin of Edible Packaging
1: Edible Packaging: An Overview
1.1 Introduction
1.2 Concept of Edible Films and Coatings
1.3 Properties of Edible Packaging Materials
1.3.1 Functional Properties
1.3.2 Environmental Barrier
1.3.3 Water Barrier
1.3.4 Oxygen Barrier
1.3.5 Aroma Barrier
1.3.6 Oil Barrier Properties
1.4 Food Surface Properties
1.4.1 Wettability
1.4.1.1 Contact Angle of Coatings in the Surface of Foods
1.5 Comparison Between Edible Packaging Films and Synthetic Polymers
1.6 Various Types of Edible Packaging Materials Used in Food and Pharmaceutical Industries
1.6.1 Protein-Based Edible Packaging Materials
1.6.1.1 Wheat Gluten
1.6.1.2 Zein
1.6.1.3 Soy Protein Isolate
1.6.1.4 Collagen
1.6.1.5 Gelatin
1.6.1.6 Casein
1.7 Carbohydrate-Based Packaging Materials
1.7.1 Cellulose
1.7.2 Starch
1.7.3 Chitosan
1.7.4 Pectin
1.7.5 Alginate
1.7.6 Gums
1.8 Lipid-Based Packaging Materials
1.8.1 Glycol Esters
1.8.2 Waxes
1.8.3 Resin
1.8.4 Composite Packaging Materials
1.9 Utilization of Edible Packaging as a Carrier of Bioactive Compounds
1.10 Formulation of Edible Packaging
1.11 Applications of Edible Packaging
1.11.1 Fruits and Vegetables
1.11.2 Dairy Products
1.11.3 Meats, Poultry and Seafoods
1.12 Regulations
1.13 Advantages and Disadvantages of Edible Packaging
1.14 Consumer Acceptance and Commercialization
1.15 Conclusion
References
2: Sources, Origin and Characterization of Edible Packaging
2.1 Introduction
2.2 Sources and Characterization
2.3 Edible Polysaccharide Packaging
2.3.1 Agar
2.3.2 Alginate
2.3.3 Carrageenan
2.3.4 Cellulose
2.3.5 Chitosan
2.3.6 Galactomannans
2.3.7 Pectin
2.3.8 Starch and Derivatives
2.4 Edible Protein Packaging
2.4.1 Casein
2.4.2 Collagen and Gelatin
2.4.3 Corn Zein
2.4.4 Soy Proteins
2.4.5 Wheat Gluten
2.4.6 Whey Protein
2.5 Edible Lipid Packaging
2.5.1 Acetoglycerides/Acetylated Monoglycerides
2.5.2 Resins
2.5.3 Waxes and Paraffins
2.5.3.1 Origin
References
3: Animal- and Plant-Based Edible Food Packaging for Perishable Foodstuff
3.1 Introduction
3.2 Characteristics of Edible Coatings to Prolong the Shelf Life of Perishable Foodstuff
3.3 Polysaccharide Films and Coatings
3.3.1 Plant Polysaccharides
3.3.1.1 Cellulose and Cellulose Derivates
3.3.1.2 Starch
3.3.1.3 Pectin
3.3.1.4 Alginate
3.3.1.5 Arabic Gum
3.3.2 Animal Polysaccharide
3.3.2.1 Chitosan
3.4 Protein Films and Coatings
3.4.1 Plant Proteins
3.4.1.1 Wheat Gluten
3.4.1.2 Soy Protein
3.4.1.3 Corn Zein
3.4.2 Animal Proteins
3.4.2.1 Casein
3.4.2.2 Whey Protein
3.4.2.3 Collagen and Gelatin
3.4.2.4 Egg Protein
3.5 Lipid Films and Coatings
3.5.1 Oil and Fat to Films and Coatings
3.5.2 Waxes from Plant and Animal Sources
3.5.3 Shellac
3.6 Composite Edible Films and Coatings for Food Packaging
3.7 Functionalization of Edible Coatings for Perishable Foodstuff
3.8 Future Trends and Challenges in Edible Food Packaging for Preservation of Perishable Foodstuff
3.9 Conclusions
References
4: Scope, Functions, and Novelty of Packaging Edibles
4.1 Introduction
4.2 Background
4.3 Functions and Scope
4.3.1 Edible and Biodegradable Nature
4.3.2 Containment and Protection
4.3.3 Convenience and Preservation
4.3.4 Appearance and Printability
4.4 Types/Classification
4.5 Edible Packaging Materials and Their Composition
4.6 Protein-Based Films
4.6.1 Wheat Gluten Films and Coatings
4.6.2 Soy Protein Isolate (SPI)-Based Films
4.6.3 Casein Protein-Based Coatings and Films
4.6.4 Polysaccharide-Based Films
4.7 Starch-Based Coatings
4.8 Chitosan-Based Films
4.9 Pectin-Based Edible Films and Coatings
4.10 Alginate-Based Edible Coatings and Films
4.11 Lipid-Based Edible Coatings and Films
4.12 Technology Transfer/Patent
4.13 Limitations and Challenges
4.14 Conclusion
References
5: Novel Microbial Sources of Packaging Edibles
5.1 Introduction
5.2 Production of Microbial Polysaccharides
5.3 Applications of Microbial Gums in Edible Packaging
5.4 Microbial Sources
5.4.1 Pullulan
5.4.2 Gellan Gum
5.4.3 Xanthan Gum
5.4.4 FucoPol
5.4.5 Dextran
5.4.6 Curdlan
5.4.7 GalactoPol
5.4.8 Bacterial Cellulose
5.4.9 Bacterial Alginate
5.4.10 Levan
5.5 Regulatory and Safety Concerns
5.6 Conclusions and Future Perspectives
References
Part II: Sustainable Alternatives for Packaging Edibles, Sources and Applications
6: Fruit and Vegetable Waste: A Taste of Future Foods
6.1 Introduction
6.2 Potential Bioactive Components in Fruit and Vegetables Waste
6.2.1 Phenolic Compounds
6.2.2 Flavonoids
6.2.3 Phenolic Acids
6.2.4 Organic Acids
6.3 Isolation of Bioactive Elements From Fruits and Vegetables Waste
6.3.1 Conventional Extraction Techniques
6.3.1.1 Solvent Extraction Method
6.3.1.2 Hydro-Distillation Technique
6.3.1.3 Maceration
6.3.2 Novel Extraction Techniques
6.3.2.1 Supercritical Fluid Extraction (SFE)
6.3.2.2 Microwave-Assisted Extraction (MAE)
6.3.2.3 Ultrasound-Assisted Extraction (UAE)
6.3.2.4 Enzyme-Assisted Extraction (EAE)
6.3.2.5 Pulsed Electric Field (PEF)
6.4 Utilization of Bioactive Compounds in Food
6.4.1 Nutraceutical and Functional Compounds
6.4.2 Food Additives
6.4.3 Flavouring Agents
6.4.4 Food Colorants
6.4.5 Texture Modifiers
6.4.6 Antioxidants
6.4.7 Antimicrobial Compounds
6.5 Bioactive Compounds for Human Health
6.5.1 Effects of Bioactive Compounds on Chronic Diseases
6.5.2 Effects of Bioactive Compounds on Diabetes Mellitus
6.5.3 Effects of Bioactive Compounds on Cardiovascular Diseases
6.6 Conclusions and Future Prospects
References
7: Potato Waste-Based Packaging Edibles: A Sustainable Approach for Food Preservation
7.1 Introduction
7.2 Chemical Composition of Potato Peel
7.3 Potential Benefits of Potato Peel Waste for Its Usage as Edibles
7.4 Technology Employed for Treatment of PPW
7.5 Processing Employed to Develop PPW-Based Packaging Edibles
7.6 Conclusion
References
8: By-products Utilization of Fruits and Vegetables as Edible Packaging
8.1 Introduction
8.2 Fruit and Vegetable Residues
8.3 Classification of Packaging Edibles
8.3.1 Edible Films
8.3.2 Edible Coatings (EC)
8.4 Fruit and Vegetable Residues as Edibles for Packaging
8.5 Properties of Packaging Edibles Utilized in Food Sector
8.5.1 Barrier Properties
8.5.2 Water Vapor Permeability
8.5.3 Gas Permeability
8.5.4 Aroma Compound Permeability
8.5.5 Mechanical Properties
8.6 Implementation of Packaging Edibles Used in Food Industry
8.7 Challenges Faced by Food Industry
8.8 Regulations on Food Safety
8.9 Future Trends in Edibles for Packaging
8.10 Conclusion
References
9: Fruit Purees, Extracts and Juices: Sustainable Source of Edible Packaging
9.1 Introduction
9.2 History of Plants as Edible Films
9.3 Various Vegetables and Fruits as Sources of Edible Coatings/Films
9.3.1 Purees in Edible Films
9.3.2 Pomaces in Edible Films
9.3.3 Extract/Juices in Edible Films
9.4 Components of Fruit and Vegetable-Based Film Forming Formulations (FFF)
9.5 Film-Forming Procedure
9.6 Characteristics of Fruit- and Vegetable-Based Edible Films
9.6.1 Barrier Properties of Vegetable- and Fruit-Based Edible Films
9.6.1.1 Barrier to Moisture
9.6.1.2 Barrier to Oxygen
9.6.2 Stability, Shelf Life and Antioxidant Potential
9.6.3 Mechanical Properties
9.6.4 Thermal Characteristics
9.6.5 Nutritional Characteristics
9.6.6 Antimicrobial Potential
9.7 Potential Applications
9.8 Future Prospects and Conclusion
References
10: Edible Films and Coatings for Fruits and Vegetables: Composition, Functions, and Regulatory Aspects
10.1 Introduction
10.2 Edible Films and Coatings
10.3 Development of Edible Film and Coatings
10.4 Need for Edible Packaging Material for Fruits and Vegetables
10.5 Components and Composition of Edible Film and Coating
10.5.1 Polysaccharides
10.5.2 Proteins
10.5.3 Lipids and Resins
10.5.4 Composites
10.6 Regulatory Aspect of Edible Films and Coatings
10.7 Concluding Remarks
References
11: Milk Protein-Based Edible Coatings: Properties and Applications
11.1 Introduction
11.2 Milk Proteins as Dairy By-Products
11.2.1 Whey Proteins
11.2.2 Casein and Caseinates
11.3 Edible Coating Formation
11.3.1 Wet Coating
11.3.2 Dry Coating
11.4 Applications of Whey Protein-Based Edible Coating
11.5 Applications of Casein Protein-Based Edible Coating
11.6 Summary
References
12: Seaweeds: New Source of Packaging Edibles
12.1 Introduction
12.2 Seaweeds
12.3 Seaweeds as Bioplastic
12.4 Polysaccharides
12.5 Brown Seaweed Polysaccharides
12.6 Red Seaweed Polysaccharides
12.7 Green Seaweed Polysaccharides
12.8 Polysaccharide Extraction from Seaweeds
12.9 Bioplastics from Alginate
12.10 Bioplastics from Fucoidan
12.11 Bioplastics from Laminaran
12.12 Bioplastics from Agarose
12.13 Bioplastics from Carrageenan
12.14 Bioplastics from Agar
12.15 Bioplastics from Cellulose
12.16 Bioplastics from Xylan
12.17 Bioplastics from Ulvan
References
13: By-Products of Oilseeds Industry (Defatted Cake Waste): Biodegradable Alternatives for Plastics
13.1 Introduction
13.2 Development of Biodegradable Polymer/Plastic
13.3 Production of Oilseeds (Tables 13.1 and 13.2)
13.4 Composition of Oilseed Cake
13.5 Oilseed Cake-Based Biodegradable Polymer
13.5.1 Cotton Seed
13.5.2 Mustard Seed
13.5.3 Rapeseed
13.5.4 Peanut
13.5.5 Sesame Seed
13.5.6 Sunflower Seed Cake
13.6 Properties
13.6.1 Barrier Properties
13.6.1.1 Moisture Barrier Properties
13.6.1.2 Gas Barrier Property
13.6.1.3 Mechanical Property
13.6.1.4 Other Property
13.7 Applications
13.7.1 Packaging
13.7.2 Food Packaging
13.7.3 Disposable Housewares
13.7.4 Agriculture and Horticulture
13.7.5 Medical
13.8 Future Development
13.9 Conclusion
References
14: Seed Gums: Sources, Applications, and Recent Trends in Edible Films
14.1 Seed Gums
14.1.1 Traditional Sources of Seed Gums
14.1.1.1 Guar Gum
14.1.1.2 Locust Bean Gum
14.1.1.3 Cassia Seed Gum
14.1.2 Nontraditional Sources of Seed Gums
14.1.3 Other Seed Gums
14.2 Edible Coatings from Seed Gums
14.2.1 Guar Gum and Locust Bean Gum in Edible Coating Formulations
14.2.2 Emerging or Nontraditional Gums in Edible Film Formulations
14.2.2.1 Tara Gum
14.2.2.2 Basil Seed Gum
14.2.2.3 Almond Gum
14.2.2.4 Psyllium Gum
14.2.2.5 Mesquite Gum
14.2.2.6 Fenugreek Seed Gum
14.2.2.7 Soybean Gum
14.2.2.8 Balangu Seed Gum
14.2.2.9 Cress Seed Gum
14.2.2.10 Flax Seed Gum
14.2.2.11 Chia Seed Gum
14.2.2.12 Lepidium perfoliatum Seed Gum
14.2.2.13 Sage Seed Gum
14.3 Conclusion
References
Part III: Shelf-Life, Safety and Improvement Packaging Edibles
15: Edible Packaging: A Review on Packaging Strategy Through Novel Sources, Processing Techniques and Its Sustainability
15.1 Introduction
15.2 Salient Feature of Edible Materials
15.3 Classification of Edible Packaging Material
15.3.1 Polysaccharide-Based Edible Films
15.3.2 Lipid-Based Films
15.3.3 Protein-Based Edible Films
15.4 Antimicrobial Packaging
15.5 Novel Sources of Edible Packaging
15.6 Trends and Sustainability in Food Packaging
15.7 Future Trends
15.8 Conclusion
References
16: Nanosized Additives for Enhancing Storage Quality of Horticultural Produce
16.1 Introduction
16.2 Techniques of Nanosizing
16.2.1 Physical Methods
16.2.1.1 High Ball Milling Method
16.2.1.2 Pulse Laser Ablation
16.2.1.3 Pulsed Wire Discharge
16.2.1.4 Mechano-Chemical Method
16.2.1.5 Inert Gas Condensation
16.2.1.6 Chemical Vapor Deposition (CVD)
16.2.1.7 Sputtering
16.2.1.8 Laser Pyrolysis
16.2.2 Chemical Methods
16.2.2.1 Sonochemical Method
16.2.2.2 Electrochemical Method
16.2.2.3 Chemical Reduction Method
16.2.3 Biological Method
16.3 Nanostructures
16.4 Characterization of Nanoparticles
16.5 Applications in Horticultural Crops
16.5.1 Nanomaterials for Antimicrobial Activity
16.5.1.1 Nano-Silver
16.5.1.2 Zinc Oxide Nanoparticles
16.5.1.3 Chitosan Nanoparticles
16.5.1.4 Titanium Dioxide/Silicon Dioxide/Copper/Sulfur/PLA Nanoparticles
16.5.1.5 Copper Nanoparticles
16.5.1.6 Gold (Au) Nanoparticles
16.5.1.7 Silica (SiO2) Nanoparticles
16.5.1.8 Magnesium Oxide and Calcium Oxide Nanoparticles
16.5.1.9 Aluminum Oxide Nanoparticles
16.5.1.10 Clay Nanoparticles
16.5.2 Nanopackaging
16.5.3 Nanocomposites
16.5.4 Nano-Biosensors
16.6 Biodegradation and Toxicity
16.7 Regulatory Aspects
16.8 Conclusions
References
17: Edible Packaging: Mechanical Properties and Testing Methods
17.1 Introduction
17.2 Edible Packaging Materials
17.2.1 Definition
17.2.2 Currently Used Packaging Materials and Their Sources
17.2.2.1 Polysaccharide as a Source for Edible Biofilms
17.2.2.2 Lipid as a Source for Edible Biofilms
17.2.2.3 Composite Edible Films
17.2.3 Challenges Associated with Edible Packaging
17.3 Factor Affecting Mechanical Properties
17.3.1 Mechanical Properties Depend on the Following Factors
17.3.1.1 Molecular Weight
17.3.1.2 Extent of Crystallization
17.3.1.3 Composition
17.3.1.4 Temperature of Application
17.4 Mechanical Properties and its Test
17.4.1 Introduction
17.4.2 Tensile Strength Test/Tensile Properties
17.4.2.1 Definition and Importance
17.4.2.2 Testing Methods
17.4.3 Bursting Strength Tests
17.4.4 Impact Strength Tests
17.4.5 Tear Strength Tests
17.4.6 Stiffness Tests
17.4.7 Crease or Flex Resistance
17.4.8 Coefficients of Friction
17.4.9 Blocking
17.4.10 Orientation and Shrinkage
17.4.11 Other General Properties
17.4.11.1 Mass
17.4.11.2 Thickness
17.4.11.3 Density
17.4.11.4 Optical Properties
17.5 Conclusions
References
18: Methods for the Improvement of Barrier and Mechanical Properties of Edible Packaging
18.1 Introduction
18.2 Applications of Edible Packaging Films
18.2.1 Oxygen Barrier
18.2.2 Moisture Barrier
18.2.3 Aroma Barrier
18.2.4 Oil Barrier
18.3 Methods of Improvement
18.3.1 Physical Modification
18.3.1.1 Casting
18.3.1.2 Extrusion
18.3.1.3 Antimicrobial Nanostructure Based Edible Films
18.3.1.4 Irradiation
18.3.2 Chemical Modifications
18.3.3 Enzymatic Modifications
18.4 Conclusions
References
19: Multifunctional Edibles and Their Applications in Food Industry
19.1 Introduction
19.2 Multifunctional Edibles and Their Use in Industrial Applications
19.3 Types of Multifunctional Edible
19.3.1 Edible Polymers
19.3.2 Edible Films and Coatings
19.3.3 Edible Superhydrophobic Surfaces
19.3.4 Edible Colloids
19.4 Future Prospectus
19.5 Conclusions
References
Part IV: Packaging Edibles and Their Regulatory Aspects
20: Packaging Edibles: New Challenges and Regulatory Aspects
20.1 Development of Packaging for Food Products
20.2 History of Packaging Edibles
20.2.1 Textural Properties of the Yuba Film
20.3 Edible Coating and Films
20.4 Traits Used in Packaging Material
20.5 Functions of Packaging
20.5.1 Contain
20.5.2 Protect
20.5.3 Labelling and Communication
20.5.4 Traceability
20.6 Components of Edible Packaging Material
20.6.1 Pectin
20.6.2 Cellulose
20.6.3 Carageenan
20.6.4 Corn Protein Films
20.6.5 Gluten Protein Films
20.6.6 Soy Protein Films
20.6.7 Casein Films
20.6.8 Whey Protein
20.6.9 Collagen
20.7 Utilization of Edible Films
20.8 Advantage of Edible Films
20.9 Commercially Available Edible Coating
20.10 Regulations for Packaging (India)
20.11 Regulation for Edible Coating
20.11.1 Regulation for Food Contact Substances
20.12 The Future of Packaging
20.13 Conclusions
References
21: Edible and Oral Thin Films: Formulation, Properties, Functions, and Application in Food Packaging and Pharmaceutical Indus...
21.1 Introduction
21.2 Components of Edible and Oral Films
21.2.1 Film Forming Polymer
21.2.2 Active Substance
21.2.3 Plasticizers
21.2.4 Surfactants
21.2.5 Saliva Stimulating Agent
21.2.6 Sweeteners
21.2.7 Flavors
21.2.8 Coloring Agent
21.3 Selection of Polymer
21.4 Selection of Active Ingredient
21.5 Method of Manufacture of Edible Oral Film
21.5.1 Solvent Casting Method
21.5.2 Hot Melt Extrusion (HME)
21.5.3 Semisolid Casting Method
21.5.4 Rolling Method
21.6 Evaluation Test Method for Edible and Oral Film
21.6.1 Mechanical Properties
21.6.1.1 Tensile Strength
21.6.1.2 Percent Elongation
21.6.1.3 Young´s Modulus
21.6.1.4 Tear Resistance
21.6.1.5 Folding Endurance
21.6.2 Other Physical Properties
21.6.2.1 Thickness
21.6.2.2 Weight Variation
21.6.2.3 Moisture
21.6.2.4 Contact Angle
21.6.2.5 Transparency
21.6.3 Chemical Properties
21.6.3.1 Surface pH Test
21.6.3.2 In Vitro Disintegration Time
21.6.3.3 In Vitro Dissolution Test
21.6.4 Morphology Study
21.6.5 Thermal Properties
21.6.6 Swelling Property
21.6.7 Solubility
21.6.8 Assay/Content Uniformity
21.6.9 Organoleptic Properties
21.7 Properties of the Edible and Oral Films
21.7.1 Physical Properties
21.7.2 Mechanical Properties
21.7.3 Functional Properties
21.7.4 Thermal Properties
21.8 Advantages of Edible Oral Film
21.8.1 Advantages as a Drug Dosage Form
21.8.2 Advantages in a Food Industry
21.9 Conclusions
References
22: Consumer Acceptance to Commercial Applications of Packaging Edibles
22.1 Introduction
22.2 Emerging Sustainable Strategies of Food Packaging
22.3 Understanding Consumer Acceptance and Behaviour
22.4 Enhancing Consumer Acceptance: Critical for Success of Edible Packaging
22.4.1 Marketing and Branding
22.4.2 Educating the Consumers
22.4.3 Posting all Relevant Information on Labels
22.4.4 Regulatory Aspects
22.4.5 Preserving the Taste, Appearance, Sensory and Nutritional Aspects
22.4.6 Reducing Price or Offering Minimal Start Price
22.5 Conclusions
References
Part V: Innovations in Packaging Edibles in Other Sectors
23: Recent Trends in Packaging
23.1 Introduction
23.1.1 Historical View in New Packaging Materials with Several Technologies
23.2 Basis of Packaging Materials Development
23.2.1 Functionality and Technical Requirements
23.2.2 Label Requirements
23.2.3 Consumer Requirements
23.2.4 Economic Requirements
23.2.5 Environment Requirements
23.3 Basis of Innovation in Packaging
23.4 Packaging Innovation
23.5 Future Trends and Conclusion
References
24: Edible Packaging of Liquid Foods
24.1 Standpoint
24.1.1 Significance of Edible Packaging in Liquid Product
24.2 Functional Properties
24.2.1 Oxygen Barrier
24.2.2 Environment Barrier
24.2.3 Moisture Barrier
24.2.4 Oil Barrier
24.3 Classification of Natural Polymers-Based Edible Films
24.3.1 Polysaccharides
24.3.2 Protein
24.3.3 Lipids
24.4 Factors Involved in Aseptic Packaging
24.5 Smart Food Packaging
24.5.1 Intelligent and Active Packaging
24.6 Role of Antimicrobial Agents in Protective Edible Packaging
24.6.1 Use of Spraying
24.6.2 Use of Dipping
24.6.3 Use of Spreading
24.7 Lack of Knowledge and Consumer Affirmation
24.8 The Apprehension of Safety Perspective and Legislations
24.9 Shortcomings of Edible Packaging
24.10 Conclusions
References
25: Nanoedibles: Recent Trends and Innovations
25.1 Introduction
25.2 Basic Components of Edible Coatings
25.2.1 Nanoemulsion
25.2.2 Polymeric Nanoparticles
25.2.3 Nanotubes
25.2.4 Nanofibers
25.2.5 Nanolaminate
25.3 Conclusions
References
26: Edible Packaging: A Vehicle for Functional Bioactive Compounds
26.1 Introduction
26.2 Functional Properties of Edible Packaging
26.2.1 Biodegradable and Edible
26.2.2 Mechanical Properties
26.2.3 Barrier Properties
26.2.4 Shelf Life Enhancement
26.2.5 Food Appearance Enhancer
26.2.6 Carrier of Active Substances
26.3 Active Packaging-Embodiment of the Active Substances within Edible Packaging
26.3.1 Antioxidants
26.3.2 Antimicrobials
26.3.3 Antibrowning Agents
26.3.4 Nutraceuticals
26.3.5 Probiotics
26.4 Methods of Film Formation
26.4.1 Solvent Casting Method
26.4.2 Extrusion Process
26.5 Methods of Application of Coatings
26.5.1 Dipping
26.5.2 Spraying
26.5.3 Fluidized Bed Coating
26.5.4 Panning
26.5.5 Foaming
26.5.6 Electrostatic Coating
26.6 Raw Materials for Edible Packaging
26.6.1 Proteins
26.6.2 Polysaccharides
26.6.2.1 Broad Categories of Polysaccharides
26.6.3 Lipids
26.6.4 Additives
26.7 Current Scenario
26.8 Challenges and Opportunities
26.8.1 Opportunities
26.8.2 Challenges
26.9 Conclusion
References
27: Antimicrobial Edible Packaging: Applications, Innovations, and Sustainability
27.1 Introduction
27.2 Antimicrobial Packaging System
27.3 Aspects of Engineering Properties of Antimicrobial Packaging Material
27.4 Mode of Antimicrobial Action and Its Volatility
27.4.1 Passage of Nonvolatile Agents
27.4.2 Passage of Volatile Antimicrobial Agent
27.4.3 Passage of Nonmobilization of Volatile Agents
27.5 Affinity Between the Process and Food Substrate
27.6 Affinity Between Packaging Material and Food Substrate
27.7 Application of Antimicrobial Films
27.8 Marketing Perspective
27.9 Innovations and Sustainability in Antimicrobial Packaging
27.10 Conclusion
References
28: Antioxidant-Rich Edible Packaging
28.1 Introduction
28.2 What Are Antioxidants?
28.2.1 Antioxidants Work in the Following Manner
28.3 Edible Packaging
28.4 Antioxidant-Rich Edible Packaging
28.4.1 Application of Antioxidant Edible Films and Coatings
28.4.2 Advantages and Disadvantages of Antioxidant-Rich Edible Packaging
28.5 Future Trends
28.6 Regulatory Aspects
28.7 Conclusion
References