Nanostructured Materials For Food Packaging Applications

Nanostructured Materials for Food Packaging Applications brings together the latest advances in the preparation of nanostructured materials with the required properties and performance for food packaging applications. The book begins by summarizing the state-of-the-art, opportunities, challenges and solutions in terms of materials for packaging, while also introducing the polymers and fillers in use, their general characteristics and modifications. This is followed by detailed coverage of characterization techniques, fabrication methods and the possibilities for fully green nanoscale materials. The subsequent chapters focus on specific nanomaterials and nanocomposites for food packaging, covering a broad range of materials, methods, and properties. The final chapters highlight functionalized nanomaterials, intelligent and smart packaging systems, kinetic studies, modelling and simulation, safety assessment, and lifecycle assessment of food packaging materials. This book will be of interest to researchers and advanced students across nanotechnology, polymer science, films, barriers, coatings, packaging, food science, chemistry, and materials science, as well as scientists, engineers, and R&D professionals. Covers a broad range of nanomaterials and nanocomposites for food packaging applications Guides the reader through characterization, fabrication methods, properties and analysis Considers intelligent and smart packaging systems, safety assessment and lifecycle assessment

Nanotechnology-Enhanced Food Packaging Timely overview of functional food packaging made with nanotechnology and nanomaterials In Nanotechnology-Enhanced Food Packaging, a distinguished group of researchers delivers a comprehensive and insightful introduction to the application of nanomaterials in food packaging. This edited volume covers recent innovations—as well as future perspectives—in the industry and offers a complete overview of different types of nanomaterials used in food packaging. The book also discusses the use of nanoparticles in the development of active and functional food packaging and the related environmental and toxicological aspects. Featuring one-of-a-kind contributions from leaders in the field, Nanotechnology-Enhanced Food Packaging provides real-world solutions to food packaging challenges and considers the legislative and economic implications of new technologies. Among the new developments in nanotechnology-enhanced food packaging covered by the book are: Thorough introduction to biopolymers in food packaging systems and nanostructures based on starch, their preparation, processing, and applications in packaging Comprehensive explorations of chitosan-based nanoparticles and their applications in the food industry Practical discussions of active packaging systems based on metal oxide nanoparticles and an overview of higher barrier packaging using nano-additives In-depth examinations of the characterization techniques for nanostructures in food packaging Perfect for materials scientists, food technologists, and polymer chemists, Nanotechnology-Enhanced Food Packaging also belongs on the bookshelves of plastics technologists and allied professionals in the food industry.

Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field. Nanoscale advances in materials science, processing technology and analytical techniques have led to the introduction of new, cheaper and safer packaging techniques. Simultaneously, the increasing use of renewable nanomaterials has made food packaging more sustainable. Chapters provide a comprehensive review on materials used, their structure–function relationship, and new processing technologies for the application and production of nanotechnology-based packaging materials. In addition, the book discusses the use of functional materials for the development of active, smart and intelligent packaging, possible migration and toxicity of nanomaterials for foods and regulatory aspects, and commercial applications. Provides detailed information on the use of nanomaterials and methodologies in food packaging, possible applications and regulatory barriers to commercialization Presents an interdisciplinary approach that brings together materials science, bioscience, and the industrial and regulatory aspects of the creation and uses of food packaging Helps those undertaking research and development in food packaging gain a cogent understanding on how nanotechnology is leading to the emergence of new packaging technologies

This book is a printed edition of the Special Issue "Food Packaging Based on Nanomaterials" that was published in Nanomaterials

p="" This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality. It covers current research trends, history outlines, and state of the global marketin combination with associated biomaterials and synthesis strategies. The contents detail the use of various emerging bionanostructured materials such as cellulose nanostructures, chitosan nanostructures, and more.It further deliberates an in-depth discussion on various synthesis strategies and routes for the development of edible food packaging in terms of utilizing various nanosystems such as polymeric nanocomposites, nanoencapsulation systems, nanoemulsion systems, and others.Further, it also discusses experimental practices for bionanostructured and edible packaging materials to check the effectivity in terms of offering enhanced shelf life of food products. It also touches upon the socio-techno challenges in-line with developing edible packaging materials using nanotechnology for high performance packaging application. The book is an excellent guide for both the academia and industry especially early career professionals in edible food packaging sectors for selecting proper biomaterial involvingbiofillers, modifiers, cross linkers, compatibilizers and others to enhance the property of edible food packaging for targeted features. ^

Because of the increasing pressure on both food safety and packaging/food waste, the topic is important both for academics, applied research, industry and also for environment protection. Different materials, such as glass, metals, paper and paperboards, and non-degradable and degradable polymers, with versatile properties, are attractive for potential uses in food packaging. Food packaging is the largest area of application within the food sector. Only the nanotechnology-enabled products in the food sector account for ~50% of the market value, with and the annual growth rate is 11.65%. Technological developments are also of great interest. In the food sector, nanotechnology is involved in packaging materials with extremely high gas barriers, antimicrobial properties, and also in nanoencapsulants for the delivery of nutrients, flavors, or aromas, antimicrobial, and antioxidant compounds. Applications of materials, including nanomaterials in packaging and food safety, are in forms of: edible films, polymer nanocomposites, as high barrier packaging materials, nanocoatings, surface biocides, silver nanoparticles as potent antimicrobial agents, nutrition and neutraceuticals, active/bioactive packaging, intelligent packaging, nanosensors and nanomaterial-based assays for the detection of food relevant analytes (gasses, small organic molecules and food-borne pathogens) and bioplastics.

Polymer nanotechnology offers exciting benefits to the food industry, including better materials for food packaging and safer foods on supermarket shelves with lower incidences of contamination. Ecosustainable Polymer Nanomaterials for Food Packaging: Innovative Solutions, Characterization Needs, Safety and Environmental Issues examines the complete life cycle of packaging based on polymer nanomaterials. Focusing on current developments in nanomaterial packaging applications most likely to be accepted by consumers and attract regulatory attention in the immediate future, the book begins with a general introduction to current issues and future trends. The remaining chapters explore: The concept of "ethical design"—putting into practice key ideas such as the precautionary principle and presenting a model for accountability, responsibility, and ethical consideration The evolution of the rheology, structure, and morphology of nanomaterials with regard to processing conditions and constituents The application of plasma technologies for the production of barrier coatings on polymeric materials by nonequilibrium gas discharges Nanomaterials for food packaging developed from oil polymers (polyolefins) and from renewable resource polymers The use of cellulose nanowhiskers for food biopackaging and edible nano-laminate coatings The interactions of nanomaterials with food Examples of degradation under natural weathering, exposure, and recycling The book concludes with a discussion on the use of polymer nanocomposite materials for food packaging applications. From raw material selection to properties characterization to marketing and disposal, the expert contributors consider the balance between cost and performance, risk and benefit, and health and environmental issues. They also identify barriers to progress that prevent a complete successful development of the new technology and recommend strategies for further advancement.

This book provides an overview of the lastest developments in biobased materials and their applications in food packaging. Written by experts in their respective research domain, its thirteen chapters discuss in detail fundamental knowledge on bio based materials. It is intended as a reference book for researchers, students, research scholars, academicians and scientists seeking biobased materials for food packaging applications.