Natural Gums as a Sustainable Material for Food Packaging and Preservation focuses on the characterization, functionality, mechanisms, and processing of natural gum-based packages and its application for food preservation and smart packaging. Sections cover characterization, functionality, formulation, health, and eco-innovations in natural gums followed by global research indicators of gum packages. Additional content explores the application of natural gum and gum-based techniques for the protection of foods, including an evaluation of the potential use of gum-based smart packaging for the detection of food quality and safety in addition to the consumer acceptability of gum packaging.
Final content focuses on natural gum package challenges, safety, and associated legislation followed by assessing the future potential of natural gum food packages. Edited by a team of experts in natural gums and food packaging materials, this book prioritizes sustainability and biodegradability by utilizing natural gums as an eco-friendly alternative to protect and indicate the freshness of foods.
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. xiii 7. Preface - p. xvii 8. Section 1: Characterization of natural gums, functionality, and processing - p. S1 9. Chapter one. Food packaging: an overview - p. 3 10. Chapter two. Types, sources, and structures of natural gums - p. 27 11. Chapter three. Natural gums as functional compounds used in food packaging - p. 63 12. Chapter four. Evaluation of global research on natural gums in food packaging by scientometric indicators - p. 95 13. Chapter five. Mechanism of action of gum films and edible coatings - p. 119 14. Chapter six. Health and eco-innovations in gum-based food packaging - p. 143 15. Chapter seven. Processing of gum-based smart packaging and coatings - p. 173 16. Section 2: Application of natural gums for food preservation and smart packaging - p. S201 17. Chapter eight. Natural gums: scientific tools to reduce processing time and preserve food product quality in drying technology - p. 203 18. Chapter nine. Natural gums for food preservation and packaging: evidence from consumers - p. 225 19. Chapter ten. Natural gums: a sustainable polymer to protect sensitive and expensive nutrients - p. 249 20. Chapter eleven. Potential of natural gums as smart and active packaging materials: from concept to commercialization - p. 285 21. Chapter twelve. Natural gum-based bioactive compounds for food preservation - p. 325 22. Chapter thirteen. Natural gums as sustainable materials to improve the color quality and stability of food - p. 349 23. Chapter fourteen. Applications of gum films in meat, livestock, and aquatic product preservation - p. 385 24. Chapter fifteen. Natural gums as effective materials for preserving/improving the stability of edible oil, oil-based food, and high-lipid food products - p. 413 25. Chapter sixteen. Natural gums: an effective strategy for the reduction of oil uptake in deep-fried foods - p. 435 26. Section 3: Challenges, safety, and associated legislation for natural gums - p. S469 27. Chapter seventeen. Safety and regulatory status of gum-based packaging and coatings - p. 471 28. Chapter eighteen. Challenges to commercialized and future potential of natural gum food packaging - p. 487 29. Index - p. 513
Natural Gums as a Sustainable Material for Food Packaging and Preservation focuses on the characterization, functionality, mechanisms, and processing of natural gum-based packages and its application for food preservation and smart packaging. Sections cover characterization, functionality, formulation, health, and eco-innovations in natural gums followed by global research indicators of gum packages. Additional content explores the application of natural gum and gum-based techniques for the protection of foods, including an evaluation of the potential use of gum-based smart packaging for the detection of food quality and safety in addition to the consumer acceptability of gum packaging.
Final content focuses on natural gum package challenges, safety, and associated legislation followed by assessing the future potential of natural gum food packages. Edited by a team of experts in natural gums and food packaging materials, this book prioritizes sustainability and biodegradability by utilizing natural gums as an eco-friendly alternative to protect and indicate the freshness of foods.
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. xiii 7. Preface - p. xvii 8. Section 1: Characterization of natural gums, functionality, and processing - p. S1 9. Chapter one. Food packaging: an overview - p. 3 10. Chapter two. Types, sources, and structures of natural gums - p. 27 11. Chapter three. Natural gums as functional compounds used in food packaging - p. 63 12. Chapter four. Evaluation of global research on natural gums in food packaging by scientometric indicators - p. 95 13. Chapter five. Mechanism of action of gum films and edible coatings - p. 119 14. Chapter six. Health and eco-innovations in gum-based food packaging - p. 143 15. Chapter seven. Processing of gum-based smart packaging and coatings - p. 173 16. Section 2: Application of natural gums for food preservation and smart packaging - p. S201 17. Chapter eight. Natural gums: scientific tools to reduce processing time and preserve food product quality in drying technology - p. 203 18. Chapter nine. Natural gums for food preservation and packaging: evidence from consumers - p. 225 19. Chapter ten. Natural gums: a sustainable polymer to protect sensitive and expensive nutrients - p. 249 20. Chapter eleven. Potential of natural gums as smart and active packaging materials: from concept to commercialization - p. 285 21. Chapter twelve. Natural gum-based bioactive compounds for food preservation - p. 325 22. Chapter thirteen. Natural gums as sustainable materials to improve the color quality and stability of food - p. 349 23. Chapter fourteen. Applications of gum films in meat, livestock, and aquatic product preservation - p. 385 24. Chapter fifteen. Natural gums as effective materials for preserving/improving the stability of edible oil, oil-based food, and high-lipid food products - p. 413 25. Chapter sixteen. Natural gums: an effective strategy for the reduction of oil uptake in deep-fried foods - p. 435 26. Section 3: Challenges, safety, and associated legislation for natural gums - p. S469 27. Chapter seventeen. Safety and regulatory status of gum-based packaging and coatings - p. 471 28. Chapter eighteen. Challenges to commercialized and future potential of natural gum food packaging - p. 487 29. Index - p. 513
