Advances in Edible Packaging Systems for Food Preservation: Processing, Bioactive Agents and Preservation discusses the edible packaging systems available for the preservation of all types of foods and products derived from meat, eggs, milk, plants, cereals, fish, and seafood. Divided into 14 chapters, the book covers recent topics related to edible packaging such as the role of emerging technologies (including cold plasma, ultrasonication, electrospinning, high-pressure, 3D printing, and pulsed light), alternative film materials (including insect, fungal, and algae proteins), novel bioactive agents (including novel peptides and nanoemulsions, nanoparticles, and nanofibers from novel sources), engineering aspects, environmental impacts, and consumer perception.
This book caters to a wider audience, including, but not limited to, individuals involved in food science, meat science, dairy science, food packaging, agriculture sciences, protein and carbohydrate biochemistry, and nutrition.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xi 7. Chapter 1. Role of packaging in the preservation of foods - p. 1 8. Chapter 2. Importance and processing of edible packaging - p. 31 9. Chapter 3. Protein-based edible packaging for food preservation - p. 47 10. Chapter 4. Carbohydrate-based edible packaging for food preservation - p. 75 11. Chapter 5. Lipid-based edible packaging for food preservation - p. 143 12. Chapter 6. Edible packaging systems for the delivery of food additives, flavour, and active ingredients - p. 151 13. Chapter 7. Nanocomposites and nanoparticles for the development of edible packaging for food preservation - p. 189 14. Chapter 8. Role of emerging and novel technologies for the development of edible packaging for food preservation - p. 211 15. Chapter 9. Edible packaging systems for milk, cheese, and dairy products - p. 231 16. Chapter 10. Edible packaging systems for fish and fish products - p. 261 17. Chapter 11. Edible packaging systems for seafood and seafood-based products - p. 279 18. Chapter 12. Edible packaging systems for egg and egg products - p. 293 19. Chapter 13. Edible packaging for fruits, vegetables, and other plant foods - p. 305 20. Chapter 14. Edible packaging systems for enhancing lipid and protein stability of meat and meat products - p. 321 21. Chapter 15. Edible packaging systems for enhancing microbiological quality of meat and meat products - p. 349 22. Chapter 16. Edible packaging systems for enhancing the sensory quality of meat and meat products - p. 381 23. Chapter 17. Edible packaging systems for enhancing the physicochemical quality of meat and meat products - p. 407 24. Chapter 18. Transforming edible packaging with Industry 4.0: advancing sustainability and safety perspectives - p. 427 25. Chapter 19. Consumer perception and acceptability of edible packaging systems - p. 439 26. Index - p. 465
Advances in Edible Packaging Systems for Food Preservation: Processing, Bioactive Agents and Preservation discusses the edible packaging systems available for the preservation of all types of foods and products derived from meat, eggs, milk, plants, cereals, fish, and seafood. Divided into 14 chapters, the book covers recent topics related to edible packaging such as the role of emerging technologies (including cold plasma, ultrasonication, electrospinning, high-pressure, 3D printing, and pulsed light), alternative film materials (including insect, fungal, and algae proteins), novel bioactive agents (including novel peptides and nanoemulsions, nanoparticles, and nanofibers from novel sources), engineering aspects, environmental impacts, and consumer perception.
This book caters to a wider audience, including, but not limited to, individuals involved in food science, meat science, dairy science, food packaging, agriculture sciences, protein and carbohydrate biochemistry, and nutrition.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xi 7. Chapter 1. Role of packaging in the preservation of foods - p. 1 8. Chapter 2. Importance and processing of edible packaging - p. 31 9. Chapter 3. Protein-based edible packaging for food preservation - p. 47 10. Chapter 4. Carbohydrate-based edible packaging for food preservation - p. 75 11. Chapter 5. Lipid-based edible packaging for food preservation - p. 143 12. Chapter 6. Edible packaging systems for the delivery of food additives, flavour, and active ingredients - p. 151 13. Chapter 7. Nanocomposites and nanoparticles for the development of edible packaging for food preservation - p. 189 14. Chapter 8. Role of emerging and novel technologies for the development of edible packaging for food preservation - p. 211 15. Chapter 9. Edible packaging systems for milk, cheese, and dairy products - p. 231 16. Chapter 10. Edible packaging systems for fish and fish products - p. 261 17. Chapter 11. Edible packaging systems for seafood and seafood-based products - p. 279 18. Chapter 12. Edible packaging systems for egg and egg products - p. 293 19. Chapter 13. Edible packaging for fruits, vegetables, and other plant foods - p. 305 20. Chapter 14. Edible packaging systems for enhancing lipid and protein stability of meat and meat products - p. 321 21. Chapter 15. Edible packaging systems for enhancing microbiological quality of meat and meat products - p. 349 22. Chapter 16. Edible packaging systems for enhancing the sensory quality of meat and meat products - p. 381 23. Chapter 17. Edible packaging systems for enhancing the physicochemical quality of meat and meat products - p. 407 24. Chapter 18. Transforming edible packaging with Industry 4.0: advancing sustainability and safety perspectives - p. 427 25. Chapter 19. Consumer perception and acceptability of edible packaging systems - p. 439 26. Index - p. 465
