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Functional Polymers in Food Science: From Technology to Biology, Volume 1: Food Packaging [Kõva köide]

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  • Formaat: Hardback, 456 pages, kõrgus x laius x paksus: 236x155x31 mm, kaal: 794 g
  • Sari: Polymer Science and Plastics Engineering
  • Ilmumisaeg: 26-May-2015
  • Kirjastus: Wiley-Scrivener
  • ISBN-10: 1118594894
  • ISBN-13: 9781118594896
Teised raamatud teemal:
Functional Polymers in Food Science: From Technology to Biology, Volume 1: Food PackagingSuurem pilt
  • Formaat: Hardback, 456 pages, kõrgus x laius x paksus: 236x155x31 mm, kaal: 794 g
  • Sari: Polymer Science and Plastics Engineering
  • Ilmumisaeg: 26-May-2015
  • Kirjastus: Wiley-Scrivener
  • ISBN-10: 1118594894
  • ISBN-13: 9781118594896
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9781118594896.html
Märksõnad:

Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the “atomic composition” of the repeat structure, by varying molecular weight and by the incorporation (via covalent and non-covalent interactions) of an enormous range of compounds to impart specific activities.

In food science, the use of polymeric materials is widely explored, from both an engineering and a nutraceutical point of view. Regarding the engineering application, researchers have discovered the most suitable materials for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. Furthermore, in agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the environmental pollution. In the nutraceutical field, because consumers are increasingly conscious of the relationship between diet and health, the consumption of high quality foods has been growing continuously. Different compounds (e.g. high quality proteins, lipids and polysaccharides) are well known to contribute to the enhancement of human health by different mechanisms, reducing the risk of cardiovascular disease, coronary disease, and hypertension.


This first volume, of this two volume book, concerns the application of polymers in food packaging.
Preface xi
1 Polymers and Food Packaging: A Short Overview
1(8)
Umile Gianfranco Spizzirri
Giuseppe Cirillo
Francesca Iemma
1.1 Introduction
1(5)
References
6(3)
2 Polymers for Food Shelf-Life Extension
9(58)
M. G. Volpe
M. Di Stasio
M. Paolucci
S. Moccia
2.1 Shelf-Life Concept
9(2)
2.2 Shelf-Life Definitions
11(10)
2.2.1 Microbiological Deteriorative Changes
13(4)
2.2.2 Chemical and Biochemical Deteriorative Changes
17(3)
2.2.3 Physical Deteriorative Changes
20(1)
2.2.4 Temperature Related Deteriorative Changes
20(1)
2.3 Measuring Shelf Life
21(8)
2.3.1 Sensory Analysis for the Evaluation of Food Shelf Life
21(2)
2.3.2 Instrumental Methods
23(1)
2.3.3 Physical Measurements
24(4)
2.3.4 Chemical Measurements
28(1)
2.3.5 Microbiological Measurements
28(1)
2.4 Extending Shelf Life by Means of Food Packaging
29(3)
2.5 The Role of Packaging
32(4)
2.6 Innovative Polymers for Food Packaging Applications
36(24)
2.6.1 Biopolymer-Based Nanocomposites for Vegetable Packaging Applications
39(3)
2.6.2 Innovative Polyamide-Based Packaging of Fresh Meat
42(5)
2.6.3 Innovative Packaging for Minimally Processed Fruits
47(6)
2.6.4 Natural Polysaccharides-Based Gels for Dairy Food Preservation
53(7)
2.7 Future Trends in Food Packaging
60(1)
References
61(6)
3 Transfer Phenomena in Food/Packaging System
67(28)
Elmira Arab-Tehrany
Laura Sanchez Gonzalez
3.1 Introduction
67(2)
3.2 Food-Packaging Interaction
69(1)
3.3 Mass Transport Processes
70(5)
3.3.1 Migrant Diffusion
72(1)
3.3.2 Migrant Partition Coefficient
73(2)
3.4 Effects of Different Parameters on Partition Coefficient
75(1)
3.4.1 Temperature and Duration of Contact
75(1)
3.4.2 Chemical Structure and Mobility of Migrant
76(1)
3.4.3 Fat Content of Foods and Degrees of Crystallinity
76(1)
3.5 Model Migrants
76(1)
3.6 Instrumental Analyses
77(6)
3.6.1 Gas Chromatography with Flame Ionization Detector
78(1)
3.6.2 Gas Chromatography-Mass Spectrometry
79(1)
3.6.3 Gel Permeation Chromatography
80(1)
3.6.4 High Performance Liquid Chromatography
80(1)
3.6.5 Liquid-Liquid and Solid-Phase Extractions
81(1)
3.6.6 Solid-Phase Microextraction
82(1)
3.6.7 Sensory Evaluation
83(1)
3.7 Conclusion
83(1)
References
84(11)
4 Production, Chemistry and Properties of Biopolymers in Food Science
95(32)
Hima Puthussery
Rishika Prasad
Katarzyna Gorazda
Ipsita Roy
4.1 Introduction
95(3)
4.1.1 Examples of Natural Edible Polymers in the Food Industry
96(2)
4.2 Material Properties of Bioplastics Relevant to Food Packaging
98(3)
4.2.1 Gas Barrier Properties
99(1)
4.2.2 Water Vapor Transmittance
99(1)
4.2.3 Thermal and Mechanical Properties
100(1)
4.2.4 Compostability
100(1)
4.3 Materials
101(20)
4.3.1 Starch
101(6)
4.3.2 Cellulose
107(3)
4.3.3 Polylactic Acids (PLAs)
110(5)
4.3.4 Polyhydroxyalkanoates (PHAs)
115(6)
4.4 Future Prospects
121(1)
References
122(5)
5 Modification Strategies of Proteins for Food Packaging Applications
127(20)
Agustin Gonzalez
Miriam Cristina Strumia
Cecilia Ines Alvarez Igarzabal
5.1 Biopolymers as Packaging Materials
128(3)
5.2 Protein-Based Materials for Packaging
131(5)
5.3 SPI as a Base Material for Packaging
136(4)
5.4 Conclusion
140(1)
References
140(7)
6 Films Based on Starches
147(64)
Olivia Lopez
Maria Alejandra Garcia
Noemi Zaritzky
6.1 Introduction: General Aspects of Films Based on Native and Modified Starches
148(3)
6.2 Characterization of Biodegradable Films Obtained by Casting from Different Native Starches and Acetylated Corn Starch
151(31)
6.2.1 Rheological Behavior of Filmogenic Suspensions
152(3)
6.2.2 Film Properties
155(24)
6.2.3 Specific Properties Analyzed in Native and Acetylated Corn Starch Films: Heat Sealing Performance and Analysis of Failure Modes
179(3)
6.3 Development of Active Starch Films Containing an Antimicrobial Agent (Potassium Sorbate)
182(2)
6.4 Advances in Starch Films Production Using Non-Casting Methods: Thermocompression and Blown Extrusion
184(12)
6.4.1 Thermoplastic Corn Starch by Thermocompression
186(3)
6.4.2 Acetylated and Native Corn Starch Blend Films Produced by Blown Extrusion
189(7)
6.5 Future Trends
196(1)
References
197(14)
7 Polysaccharides as Valuable Materials in Food Packaging
211(42)
Alberto Jimenez
Maria Jose Fabra
Pau Talens
Amparo Chiralt
7.1 Introduction
212(1)
7.2 Polysaccharides Used in Biodegradable Food Packaging
213(5)
7.2.1 Starch
214(1)
7.2.2 Cellulose and Cellulose Derivatives
214(1)
7.2.3 Pectin
215(1)
7.2.4 Alginate
215(1)
7.2.5 Carrageenan
215(1)
7.2.6 Chitosan
216(1)
7.2.7 Exudate Gums
216(1)
7.2.8 Seed Gums
216(1)
7.2.9 Microbial Polysaccharides
217(1)
7.3 Formation and Main Characteristics of Polysaccharide-Based Films
218(3)
7.4 Physicochemical Properties of Polysaccharide-Based Materials
221(9)
7.5 Functionalization of Polysaccharide Materials
230(7)
7.5.1 Blends with Other Hydrocolloids
231(4)
7.5.2 Addition of Nanomaterials
235(2)
7.6 Applications of Polysaccharide-Based Materials in Food Packaging
237(4)
References
241(12)
8 Food Packaging for High Pressure Processing
253(28)
Pablo Juliano
Tobias Richter
Roman Buckow
8.1 High Pressure Processing of Foods
254(2)
8.2 Commercial HPP Applications and Packaging Formats
256(3)
8.3 Modified Atmosphere Packaging (MAP) for HPP
259(9)
8.4 Active Packaging Materials for HPP
268(1)
8.5 Challenges Encountered after HPP
269(1)
8.6 Laminate Selection for HPP at Low Temperature
270(3)
8.7 Laminate Selection for HPP at High Temperature
273(3)
8.8 Final Remarks
276(1)
References
277(4)
9 Inorganic-Organic Hybrid Polymers for Food Packaging
281(42)
Sreejarani Kesavan Pillai
Suprakas Sinha Ray
9.1 Introduction
282(2)
9.2 Classification and Terminology of Inorganic-Organic Hybrids
284(3)
9.2.1 Classification Based on Type of Interaction
284(1)
9.2.2 Classification Based on Morphological Combination
285(1)
9.2.3 Polymer Nanocomposites
285(1)
9.2.4 Terminology
286(1)
9.3 General Preparation Strategies for Organic-Inorganic Hybrid Polymers
287(5)
9.3.1 Class I Hybrids
287(1)
9.3.2 Class II Hybrids
288(3)
9.3.3 Polymer Nanocomposites
291(1)
9.4 Characteristics of Polymer-Based Food Packaging Materials
292(6)
9.4.1 Permeability Behavior
293(3)
9.4.2 Mechanical Properties
296(1)
9.4.3 Other Properties
297(1)
9.5 Hybrid Polymers in Packaging Applications
298(10)
9.5.1 Hybrid Inorganic-Organic Polymers
299(3)
9.5.2 Polymer Nanocomposites
302(6)
9.6 Current Status and Future Prospects
308(2)
References
310(13)
10 Antimicrobial Active Polymers in Food Packaging
323(32)
Maria Jose Galotto
Abel Guarda
Carolina Lopez de Discastillo
10.1 Introduction to Food Packaging
323(4)
10.2 Antimicrobial Agents
327(14)
10.2.1 Natural Antimicrobial Agents
328(8)
10.2.2 Chemical Antimicrobial Agents
336(3)
10.2.3 Probiotics
339(1)
10.2.4 Polymers Inherently Antimicrobial
340(1)
10.3 Antimicrobial Construction and Release System
341(4)
10.3.1 Release System: Indirect Contact
342(1)
10.3.2 Release Systems: Direct Contact
343(2)
10.3.3 Non-release Systems
345(1)
10.4 Conclusions
345(1)
References
346(9)
11 Recycling of Food Packaging Materials
355(46)
Marek Kozlowski
11.1 Introduction
355(2)
11.2 European Policy on Packaging Waste and Raw Materials
357(4)
11.3 Packaging
361(6)
11.3.1 Packaging Waste
361(1)
11.3.2 Plastic Packaging
362(3)
11.3.3 Plastic Packaging Waste
365(2)
11.4 Recovery Systems
367(23)
11.4.1 Collection
368(1)
11.4.2 Sorting
369(4)
11.4.3 Recycling
373(17)
11.5 Bioplastics
390(3)
11.5.1 Biodegradable Polymers
391(2)
11.5.2 Biobased Polymers
393(1)
11.6 Polymer Nanocomposites
393(3)
11.7 Polymer Blends
396(1)
References
397(4)
12 Food Applications of Active and Intelligent Packaging: Legal Issues and Safety Concerns
401(30)
Donatella Restuccia
Francesco Puoci
Ortensia I. Parisi
Nevio Picci
12.1 Introduction
402(2)
12.2 AP and IP: Main Characteristics and Applications
404(10)
12.2.1 Nanotechnology
412(2)
12.3 Legal Issues
414(6)
12.3.1 Definitions
414(2)
12.3.2 Regulation (EC) No 1935/2004 and Regulation (EC) No 450/2009
416(3)
12.3.3 Labeling Requirements
419(1)
12.3.4 Declaration of Compliance
420(1)
12.4 Dossier Submission and EFSA Safety Assessment
420(5)
12.5 Conclusions
425(1)
References
426(5)
Index 431
Giuseppe Cirillo received his PhD in 2008 from the University of Calabria, Italy, where he is currently in a post-doctoral position. His research interests are in the development of functional polymers with tailored biological activity, antioxidant, antimicrobial, and anticancer chelating,, the design of smart hydrogels for drug delivery, the study of the activity of innovative functional foods and nutraceuticals, and the synthesis and functionalization of carbon nanotubes, based devices for biomedical applications. He is the author and coauthor of more than 100 publications, including four edited books with Wiley Scrivener.

Umile Gianfranco Spizzirri obtained his PhD in 2005 from the University of Calabria. He is currently a member of the Technical Staff at the Department of Pharmacy, Nutrition and Health Science of the same university. His research activities are mainly related to the polymer chemistry and technology for the preparation of stimuli-responsive drug delivery system, functional polymers for food industry, and new analytical methodologies for the food quality and safety assessment. He is the author and coauthor of more than 100 publications, including three edited books with Wiley Scrivener.