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Sustainable Food Packaging Technology

1. Aufl.

von: Athanassia Athanassiou
142,99 €
Verlag:	Wiley-VCH
Format:	PDF
Veröffentl.:	17.12.2020
ISBN/EAN:	9783527820061
Sprache:	englisch
Anzahl Seiten:	464

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Titelbeschreibung

Towards more sustainable packaging with biodegradable materials! The combination of the continuously increasing food packaging waste with the non-biodegradable nature of the plastic materials that have a big slice of the packaging market makes it necessary to move towards sustainable packaging for the benefit of the environment and human health. Sustainable packaging is the type of packaging that can provide to food the necessary protection conditions, but at the same type is biodegradable and can be disposed as organic waste to the landfills in order to biodegrade through a natural procedure. In this way, sustainable packaging becomes part of the circular economy. ?Sustainable Food Packaging Technology? deals with packaging solutions that use engineered biopolymers or biocomposites that have suitable physicochemical properties for food contact and protection and originate both from renewable or non-renewable resources, but in both cases are compostable or edible. Modified paper and cardboard with increased protective properties towards food while keeping their compostability are presented as well. The book also covers natural components that can make the packaging functional, e.g., by providing active protection to the food indicating food spoilage. * Addresses urgent problems: food packaging creates a lot of hard-to-recycle waste - this book puts forward more sustainable solutions using biodegradable materials * State-of-the-art: ?Sustainable Food Packaging Technology? provides knowledge on new developments in functional packaging * From lab to large-scale applications: expert authors report on the technology aspects of sustainable packaging

Inhaltsverzeichnis

Preface xiii Part I Review on Biopolymers for Food Protection 1 1 Emerging Trends in Biopolymers for Food Packaging 3 Sergio Torres-Giner, Kelly J. Figueroa-Lopez, Beatriz Melendez-Rodriguez, Cristina Prieto, Maria Pardo-Figuerez, and Jose M. Lagaron 1.1 Introduction to Polymers in Packaging 3 1.2 Classification of Biopolymers 4 1.3 Food Packaging Materials Based on Biopolymers 7 1.3.1 Polylactide 7 1.3.2 Polyhydroxyalkanoates 8 1.3.3 Poly(butylene adipate-co-terephthalate) 9 1.3.4 Polybutylene Succinate 10 1.3.5 Bio-based Polyethylene 11 1.3.6 Bio-based Polyethylene Terephthalate 13 1.3.7 Poly(ethylene furanoate) 14 1.3.8 Poly(ε-caprolactone) 15 1.3.9 Thermoplastic Starch 15 1.3.10 Cellulose and Derivatives 17 1.3.11 Proteins 17 1.3.11.1 Gelatin 18 1.3.11.2 Wheat Gluten 18 1.3.11.3 Soy Protein 20 1.3.11.4 Corn Zein 20 1.3.11.5 Milk Proteins 21 1.4 Concluding Remarks 21 References 24 2 Biopolymers Derived from Marine Sources for Food Packaging Applications 35 Jone Uranga, Iratxe Zarandona, Mireia Andonegi, Pedro Guerrero, and Koro de la Caba 2.1 Introduction 35 2.2 Fish Gelatin Films and Coating 37 2.2.1 Collagen and Gelatin Extraction 37 2.2.2 Preparation and Characterization of Fish Gelatin Films and Coatings 39 2.2.3 Food Shelf Life Extension Using Fish Gelatin Films and Coatings 40 2.3 Chitosan Films and Coatings 42 2.3.1 Chitin and Chitosan Extraction 42 2.3.2 Preparation and Characterization of Chitosan Films and Coatings 43 2.3.3 Food Shelf Life Extension Using Chitosan Films and Coatings 44 2.4 Future Perspectives and Concluding Remarks 46 References 46 3 Edible Biopolymers for Food Preservation 57 Elisabetta Ruggeri, Silvia Farè, Luigi De Nardo, and Benedetto Marelli 3.1 Introduction 57 3.2 Polysaccharides 61 3.2.1 Alginate 63 3.2.2 Carrageenans 63 3.2.3 Cellulose 67 3.2.4 Chitosan 69 3.2.5 Pectin 70 3.2.6 Pullulan 71 3.2.7 Starch 71 3.3 Proteins 72 3.3.1 Casein 73 3.3.2 Collagen 74 3.3.3 Gelatin 74 3.3.4 Wheat Gluten 75 3.3.5 Whey Protein 75 3.3.6 Silk Fibroin 76 3.3.7 Zein 77 3.4 Lipids 78 3.4.1 Beeswax 80 3.4.2 Candelilla Wax 80 3.4.3 Carnauba Wax 81 3.4.4 Shellac 81 3.5 Edible Composite Materials 82 3.6 Active Coatings 85 3.6.1 Antimicrobial Agents 85 3.6.2 Antioxidant Agents 85 3.7 Materials Selection and Application 86 3.8 Conclusions 87 References 88 Part II Food Packaging Based on Individual Biopolymers and their Composites 107 4 Polylactic Acid (PLA) and Its Composites: An Eco-friendly Solution for Packaging 109 Swati Sharma 4.1 Introduction 109 4.2 Synthesis of PLA and Its Properties 110 4.3 Properties Required for Food Packaging 111 4.3.1 Barrier Properties 111 4.3.2 Optical Properties 113 4.3.3 Mechanical Properties 114 4.3.4 Thermal Properties 114 4.3.5 Antibacterial Properties 115 4.4 General Reinforcements for PLA 116 4.4.1 Natural Fibers 116 4.4.2 Synthetic Fibers 121 4.4.3 Functional Fillers 122 4.4.3.1 Clay/PLA Composites 122 4.4.3.2 Metal-oxide/PLA Composites 123 4.5 Biodegradability of PLA 123 4.6 Conclusions and Future Prospects 124 References 124 5 Green and Sustainable Packaging Materials Using Thermoplastic Starch 133 Anshu A. Singh and Maria E. Genovese 5.1 Sustainability and Packaging: Toward a Greener Future 134 5.1.1 The Plastic Threat 134 5.1.2 The Call for Sustainability 135 5.1.3 Biomaterials for Sustainable Packaging 135 5.2 Thermoplastic Starch 137 5.2.1 Starch: Physicochemical Properties, Processing, Applications 137 5.2.2 From Starch to Thermoplastic Starch 141 5.2.3 Plasticizers of Starch 142 5.2.4 Processing of Thermoplastic Starch 143 5.3 Thermoplastic Starch-Based Materials in Packaging 145 5.3.1 Technical and Legal Requirements for Packaging Materials 145 5.3.2 Composites of TPS with Fillers 146 5.3.3 Composites of Thermoplastic Starch with Polysaccharides 147 5.3.4 Composites of Thermoplastic Starch with Polyesters 149 5.3.5 Composite of TPS Based on Chemical Modification 152 5.3.6 Commercial Packaging Materials Based on Thermoplastic Starch 152 5.4 Conclusions 153 References 155 6 Cutin-Inspired Polymers and Plant Cuticle-like Composites as Sustainable Food Packaging Materials 161 Susana Guzmán-Puyol, Antonio Heredia, José A. Heredia-Guerrero, and José J. Benítez 6.1 Introduction 161 6.1.1 Bioplastics as Realistic Alternatives to Petroleum-Based Plastics 161 6.1.2 The Plant Cuticle and Cutin: The Natural Food Packaging of the Plant Kingdom 166 6.1.3 A Comparison of Cutin with Commercial Plastics and Bioplastics 169 6.1.4 Tomato Pomace is the Main and Most Sustainable Cutin Renewable Resource 172 6.1.5 Toward a Sustainable Industrial Production of Cutin-Inspired ommodities 173 6.2 Synthesis of Cutin-Inspired Polyesters 173 6.2.1 The Influence of the Monomer Architecture in the Physical and Chemical Properties of Cutin-Inspired Polyhydroxyesters 173 6.2.2 The Effect of Oxidation in the Structure and Properties of Cutin-Inspired Fatty Polyhydroxyesters 177 6.2.3 Surface vs. Bulk Properties 180 6.3 Cutin-Based and Cutin-like Coatings and Composites 183 6.3.1 Cutin-Inspired Coatings on Metal Substrates 183 6.3.2 Plant Cuticle-like Film Composites 186 6.4 Concluding Remarks 188 Acknowledgments 189 References 189 7 Zein in Food Packaging 199 Ilker S. Bayer 7.1 Introduction 199 7.2 Solvent Cast Zein Films 202 7.3 Chemical Characteristics of Solvent-Cast Zein Films 206 7.4 Extrusion of Zein 209 7.5 Zein Laminates with Various Packaging Films 212 7.6 Zein Blend Films with Other Biopolymers 214 7.7 Outlook and Future Directions 217 7.8 Conclusions 219 References 220 Part III Biocomposites of Cellulose and Biopolymers in Food Packaging 225 8 Cellulose-Reinforced Biocomposites Based on PHB and PHBV for Food Packaging Applications 227 Estefania L. Sanchez-Safont, Luis Cabedo, and Jose Gamez-Perez 8.1 Introduction to Bioplastics 227 8.2 PHB and PHBV: a SWOT (Strength, Weakness, Opportunity, and Threat) Analysis 229 8.2.1 Polyhydroxyalkanoates (PHA): Poly-3-hydroxybutyrate (PHB) and Poly-3-hydroxybutyrate-co-3-hydroxyvalerate (PHBV) 229 8.2.2 PHB and PHBV: Strengths 231 8.2.3 PHB and PHBV: Weaknesses 232 8.2.4 PHB and PHBV: Opportunities 235 8.2.5 PHB and PHBV: Threats 236 8.3 Cellulose Biocomposites 236 8.3.1 Structure, Composition, and General Properties of Lignocellulosic fibers 237 8.3.2 Lignocellulosic Fibers in Polymer Composites 240 8.3.2.1 Fiber Modification 241 8.3.2.2 Fiber-matrix Chemical Anchor 242 8.4 PHA/Fiber Composites 242 8.4.1 PHB and PHBV/Cellulose Composites: Achievements and Limitations 242 8.4.2 New Trends in PHB and PHBV/Cellulose-Reinforced Biocomposites 245 8.4.3 The Potential Use of PHA-Based Composites in the Food Packaging Sector 247 8.5 Conclusions 248 References 250 9 Poly-Paper: Cellulosic-Filled Eco-composite Material with Innovative Properties for Packaging 263 Romina Santi, Silvia Farè, Alberto Cigada, and Barbara Del Curto 9.1 Introduction 263 9.2 Materials 265 9.2.1 Matrix 265 9.2.2 Reinforcement 266 9.2.3 Composite Formulations 266 9.2.4 Extrusion Process 267 9.3 Mechanical Properties 268 9.4 Suitable Processes for Poly-Paper 268 9.4.1 Injection Molding 269 9.4.2 Thermoforming 270 9.4.3 Poly-Paper Expansion 270 9.5 Additional Properties of Poly-Paper 272 9.5.1 Shape Memory Forming 272 9.5.2 Self-Healing by Water 273 9.6 End-of-Life 275 9.7 Conclusions 277 References 278 10 Paper and Cardboard Reinforcement by Impregnation with Environmentally Friendly High-Performance Polymers for Food Packaging Applications 281 Uttam C. Paul and José A. Heredia-Guerrero 10.1 Introduction 281 10.2 Improving the Barrier Properties of Paper and Cardboard by Impregnation in Capstone and ECA Solutions 282 10.2.1 Preparation of the Samples 283 10.2.2 Morphological Characterization 283 10.2.3 Chemical Characterization 285 10.2.4 Barrier Properties, Wettability, and Water Uptake 285 10.2.5 Mechanical Characterization 291 10.3 Water, Oil and Grease Resistance of Biocompatible Cellulose Food Containers 292 10.3.1 Preparation of the Samples 294 10.3.2 Morphological Analysis 295 10.3.3 Water and Oil Resistance Properties 296 10.3.4 Mechanical, Grease Resistance, and Barrier Properties of Treated Paper 296 10.4 Conclusions 300 References 300 11 Nanocellulose-Based Multidimensional Structures for Food Packaging Technology 305 Saumya Chaturvedi, Sadaf Afrin, Mohd S. Ansari, and Zoheb Karim 11.1 Introduction 305 11.2 Necessities in Food Packaging Industry 307 11.3 An Overview of NC 308 11.4 Cellulose Fibrils and Crystalline Cellulose 308 11.5 Why NC for Packaging? 310 11.6 Effect on NCs on Networking 310 11.7 Migration Process of Molecules Through NC Dimensional Film 312 11.8 Processing Routes of NC-based Multidimensional Structures for Packaging 312 11.9 CNFs for Barrier Application 314 11.10 CNCs for Barrier Application 315 11.11 Conclusion 316 References 317 Part IV Natural Principles in Active and Intelligent Food Packaging for Enhanced Protection and Indication of Food Spoilange or Pollutant Presence 323 12 Sustainable Antimicrobial Packaging Technologies 325 Selçuk Yildirim and Bettina Röcker 12.1 Introduction 325 12.2 Antimicrobial Food Packaging 326 12.3 Natural Antimicrobial Agents 328 12.3.1 Plant Extracts 328 12.3.2 Organic Acids, Their Salts and Anhydrides 335 12.3.3 Bacteriocins 336 12.3.4 Enzymes 337 12.3.5 Chitosan 338 12.4 Conclusions and Perspectives 340 References 341 13 Active Antioxidant Additives in Sustainable Food Packaging 349 Thi-Nga Tran 13.1 Introduction 349 13.2 Antioxidant Capacities of Plant-Based Food Packaging Materials 352 13.2.1 Antioxidant Natural Extracts in Food Packaging 353 13.2.2 Antioxidant Raw Materials Derived from Food Wastes and Agro-Industry by-Products 359 13.3 Conclusions and Future Perspectives 361 References 363 14 Natural and Biocompatible Optical Indicators for Food Spoilage Detection 369 Maria E. Genovese, Jasim Zia, and Despina Fragouli 14.1 Food Spoilage 370 14.1.1 Food Spoilage: A Never-ending Challenge 370 14.1.2 Microbial Spoilage 370 14.1.3 Physical and Chemical Spoilage 372 14.1.4 Factors Determining Food Spoilage 372 14.2 Food Spoilage Detection 372 14.2.1 Conventional Methods and Technologies for the Detection of Food Spoilage 372 14.2.2 On Package and on Site Sensing Technologies: A New Strategy for Food Spoilage Detection 373 14.3 Natural and Biocompatible Optical Indicators for Food Spoilage 379 14.3.1 Optical and Colorimetric Detection 379 14.3.2 Natural and Biocompatible Indicators 379 14.3.3 Detection of pH, Acids, and Amines 380 14.3.4 Detection of Oxygen 386 14.3.5 Detection of Carbon Dioxide 387 14.3.6 Detection of Bacteria 388 14.4 Concluding Remarks and Future Perspectives 388 References 389 Part V Technological Developments in the Engineering of Biocomposite Materials for Food Packaging Applications 395 15 Biopolymers in Multilayer Films for Long-Lasting Protective Food Packaging: A Review 397 Ilker S. Bayer 15.1 Introduction 397 15.2 Biopolymer Coatings and Laminates on Common Oil-Derived Packaging Polymers 399 15.3 Multilayer Films Based on Proteins 405 15.4 Multilayer Films Based on Polysaccharides 409 15.5 Coatings on Biopolyesters 415 15.6 Summary and Outlook 418 References 420 Index 427

Autorenportrait

Athanassia Athanassiou is Tenured Senior Researcher at the Istituto Italiano di Tecnologia in Genoa, Italy, coordinator of the group of Smart Materials, a multidisciplinary group with about 50 members. She has a PhD in Physics and a broad range of experimental experience in development & characterization of biocomposites, sustainable smart materials, surface science, and nanofabrication. She has published more than 350 articles in refereed journals and several book chapters and she is the inventor of 22 patents.

Back cover copy

Towards more sustainable packaging with biodegradable materials! The combination of the continuously increasing food packaging waste with the non-biodegradable nature of the plastic materials that have a big slice of the packaging market makes it necessary to move towards sustainable packaging for the benefit of the environment and human health. Sustainable packaging is the type of packaging that can provide to food the necessary protection conditions, but at the same type is biodegradable and can be disposed as organic waste to the landfills in order to biodegrade through a natural procedure. In this way, sustainable packaging becomes part of the circular economy. Sustainable Food Packaging Technology deals with packaging solutions that use engineered biopolymers or biocomposites that have suitable physicochemical properties for food contact and protection and originate both from renewable or non-renewable resources, but in both cases are compostable or edible. Modified paper and cardboard with increased protective properties towards food while keeping their compostability are presented as well. The book also covers natural components that can make the packaging functional, e.g., by providing active protection to the food indicating food spoilage. <ul> <li>Addresses urgent problems: food packaging creates a lot of hard-to-recycle waste - this book puts forward more sustainable solutions using biodegradable materials</li> <li>State-of-the-art: Sustainable Food Packaging Technology provides knowledge on new developments in functional packaging</li> <li>From lab to large-scale applications: expert authors report on the technology aspects of sustainable packaging</li> </ul>