Food Packaging: The Smarter Way 9789811671951, 9789811671968, 9811671958

Table of contents :
Preface
Contents
About the Editor
1: Food Packaging Industry: An Introduction
1.1 Introduction
1.2 Global Food Packaging Market and Sustainability
1.3 Sustainable Food Packaging
1.4 Technology Developed in the Laboratories X Scale Up to Industries
1.5 Final Remarks
References
2: Toward Smarter Food Packaging
2.1 Introduction
2.2 Intelligent Packaging
2.2.1 Freshness Indicator
2.2.2 Ripeness Indicators
2.2.3 Other Indicators and Sensors
2.3 Smart Indicator for Food Freshness
2.3.1 Single Indicator
2.3.2 Dual Indicator
2.3.3 Indicator Array
2.4 ICT for Smart Packaging
2.4.1 Artificial Intelligence
2.4.2 IoT
2.5 Conclusions
References
3: Novel Packaging Development, Assessment and Authentication Using Smart Technologies, Non-invasive Biometric Sensory Tools a...
3.1 Introduction
3.2 Biometrics in Packaging Assessment
3.2.1 Physiological Assessment
3.2.2 Emotional Assessment
3.2.3 Eye Tracking
3.3 Virtual and Augmented Reality
3.4 Intelligent Food Packaging
3.4.1 Data Loggers
3.4.2 QR Codes
3.4.3 Chromic Sensors and Indicators
3.4.4 Consumer Acceptance of Intelligent Packaging
3.5 Artificial Intelligence in Food Packaging
3.6 Conclusion
References
4: Biodegradable Packaging Materials and Techniques to Improve Their Performance
4.1 Introduction
4.2 Biopolymers
4.2.1 Polysaccharide-Based Films
4.2.1.1 Alginate
4.2.1.2 Cellulose
4.2.1.3 Chitosan
4.2.1.4 Gums
4.2.1.5 Pectin
4.2.1.6 Starch
4.3 Protein-Based Films
4.3.1 Whey Protein
4.3.2 Sodium Caseinate
4.3.3 Gelatin
4.3.3.1 Fish Gelatin
4.3.4 Fish Protein
4.3.5 Corn Protein Films
4.3.6 Soy Protein Films
4.4 Biopolymers Produced by Biotechnological Processes
4.4.1 Polylactic Acid (PLA)
4.4.2 Polyhydroxyalkanoates and Polyhydroxybutyrate
4.5 Techniques for Improving the Performance of Biodegradable Films
4.5.1 Blends of Natural Polymers
4.5.2 Crosslinking
4.5.2.1 Chemical Crosslinking
4.5.2.2 Enzymatic Crosslinking
4.5.2.3 Plasma Technology
4.5.2.4 UV Irradiation
4.6 Conclusion
References
5: Smart Freshness Indicator for Animal-Based Product Packaging: Current Status
5.1 Introduction
5.2 Compounds Indicating the Quality of Packaged Animal-Based Products
5.2.1 Biogenic Amines
5.2.2 Carbon Dioxide
5.2.3 Organic Acids
5.2.4 Ethanol
5.2.5 Sulfuric Compounds
5.2.6 Volatile Nitrogen Compounds
5.3 Smart Freshness Indicators
5.4 Sources of Dye Indicators
5.4.1 Chemical Dye Indicators
5.4.2 Natural Dye Indicators
5.5 Applications of Smart Freshness Indicator
5.5.1 Meat Products
5.5.2 Poultry Products
5.5.3 Fish and Seafood Products
5.6 Conclusions
References
6: Packaging of Dairy Products: Emerging Strategies
6.1 Introduction
6.2 Dairy Market Overview
6.3 Dairy Product Portfolios and Changing Market Demands
6.3.1 Functional Dairy Products
6.3.1.1 Nanoceuticals
6.3.1.2 Novel Fermented Dairy Products
6.3.2 Products Beyond Dairy
6.3.2.1 Plant-Based Dairy Alternatives
6.4 Dairy Packaging Innovations
6.4.1 MAP Packaging
6.4.2 Edible Coatings
6.4.3 Biodegradable Packaging
6.4.4 Biomaterials
6.4.5 Nanomaterials
6.5 Active Packaging for Dairy Products
6.5.1 Active Coatings
6.5.1.1 Enzymatic Coatings
6.5.1.2 Antimicrobial Nanocoatings
6.5.1.3 Essential Oil Coatings
6.5.1.4 Bacteriocins
6.5.2 Oxygen Scavengers
6.6 Intelligent Packaging for Dairy Products
6.6.1 Time-Temperature Indicators
6.6.2 Freshness Indicators
6.6.3 Integrity Indicators
6.6.4 Data Carriers
6.6.4.1 Graphic Codes
6.6.4.2 Radio Frequency Identification
6.6.4.3 Near-Field Communication
6.6.4.4 Blockchain Technology
6.6.5 Sensors
6.6.5.1 Nanosensors
6.6.5.2 Biosensors
6.7 Fraud in the Dairy Sector
6.8 Conclusions
References
7: Functional Packaging Materials for Fishery Products Applications
7.1 Introduction
7.2 Overview of Food Packaging Industry
7.3 Selection of Packaging Material
7.4 Biodegradable Packaging Materials
7.5 Smart Functional Packaging Materials
7.6 Active Packaging
7.6.1 O2- Scavenger
7.6.2 Antimicrobial Packaging
7.6.3 Antioxidant Release
7.6.4 Release or Absorption of Flavours and Odours
7.6.5 Time-Temperature Indicators
7.6.6 Freshness Indicators
7.7 Studies on Functional Packaging Materials
7.8 Conclusion
References
8: Edible Films and Coatings: Major Challenges and Potential Applications in Food Packaging. A Review
8.1 Introduction
8.2 Functional Properties of Biopolymers-Based Films and Coatings
8.2.1 Mechanical Properties
8.2.2 Gas Barrier and Water Vapor Properties
8.2.3 Thickness
8.2.4 Solubility
8.2.5 Organoleptic Properties
8.2.6 Antimicrobial Properties
8.3 Films and Coatings Applications on Food Products
8.3.1 Applications in Fruits and Vegetables
8.3.2 Applications in Cheese
8.3.3 Applications in Meat
8.3.4 Applications in Seafood
8.4 Limits of Application
8.5 Conclusions
References
9: Role of Sensors to Improve Food/Beverage Packaging
9.1 Introduction
9.2 Sensors: Types and Construction Principles
9.3 Physical Sensors/Indicators
9.4 Chemical Sensors/Indicators
9.5 Electronic Sensors and Data Carriers
9.6 Summary
References
10: Functional Nanomaterials for Food Packaging Applications
10.1 Introduction
10.2 Classification of Nanomaterials-Based Food Packaging
10.2.1 Physically Improved Nanomaterials-based Food Packaging
10.2.2 Nano-Coatings
10.2.3 Nano Surface Biocide
10.2.4 Nano-Laminates
10.2.5 Nano-Clays
10.3 Biochemical Improved Nanomaterials-Based Food Packaging
10.3.1 Starch-Based Functional Natural Nanomaterials
10.3.1.1 PLA (Polylactic Acid)-Based Functional Nanomaterials
10.3.1.2 PHB (Polyhydroxybutyrate)-Based Functional Nanomaterials
10.3.1.3 Polycaprolactone-Based Functional Nanomaterials
10.3.2 Cellulose-Based Functional Nanomaterials
10.3.3 Chitosan-Based Functional Nanomaterials
10.4 Active Functions Improved Nanomaterial-Based Food Packaging
10.4.1 Antimicrobial Active Packaging
10.4.2 UV Absorbing Film
10.4.3 Oxygen Scavenger Film
10.5 Smart Functions Improved Nanomaterial-Based Food Packaging
10.5.1 Nanosensors for Freshness Identification
10.5.2 Nanosensors to Detect Oxygen
10.5.3 Nanomaterial Embedded Devices for Tracking and Anti-counterfeiting
10.5.4 Nanomaterials for Active Tags: RFID
10.6 Techniques to Analyze Functional Nanomaterials
10.7 Safety Aspects of Nanomaterials
10.8 Conclusion and Future Potential
References
11: Rules and Regulations Related to Packaging
11.1 Introduction
11.2 External Factors Influencing the Quality of the Food
11.2.1 Chemical Factors
11.2.2 Biological Factors
11.2.3 Physical Factors
11.3 Impact of Packaging
11.4 FSSAI Regulations for Packaging
11.5 Packaging Materials Suggested by FSSAI to Be Used for Specific Product
11.6 Innovative Techniques of Packaging
11.6.1 Smart Packaging
11.6.2 Active Packaging (AP)
11.6.3 Intelligent Packaging
11.6.4 Modified Atmosphere Packaging (MAP)
11.7 Materials Used for Packaging
11.7.1 Plastic
11.7.1.1 FSSAI Regulations Regarding Plastic as Packaging Material
11.7.2 Paperboard
11.7.2.1 FSSAI Regulations Regarding Paper and Board as Packaging Materials
11.7.3 Aluminium
11.7.3.1 FSSAI Regulations Metal as Packaging Material
11.7.4 Glass
11.7.4.1 FSSAI Regulations Regarding Glass as Packaging Material
11.7.5 Incorporation of Edible Films in the Packaging Material
11.8 Challenges
11.9 Conclusion and Future Trends
References