Description
The edible food packaging industry has experienced remarkable growth in recent years and will continue to impact the food market for quite some time going into the future. Edible Food Packaging: Materials and Processing Technologies provides a broad and comprehensive review on recent aspects related to edible packaging, from processing to potential applications, and covering the use of nanotechnology in edible packaging.
The book’s 14 chapters promote a comprehensive review on such subjects as materials used, their structure-function relationship, and new processing technologies for application and production of edible coatings and films. Specific topics include edible film and packaging using gum polysaccharides, protein-based films and coatings, and edible coatings and films from lipids, waxes, and resins. The book also reviews stability and application concerns, mass transfer measurement and modeling for designing protective edible films, and edible packaging as a vehicle for functional compounds.
The authors explore antimicrobial edible packaging, nanotechnology in edible packaging, and nanostructured multilayers for food packaging by electrohydrodynamic processing. Additionally, they show how to evaluate the needs for edible packaging of respiring products and provide an overview of edible packaging for fruits, vegetables, and dairy products. Lastly, they examine edible coatings and films for meat, poultry, and fish.
Table of Contents
Edible Packaging Today
Miguel Ângelo Parente Ribeiro Cerqueira, José Antonio Couto Teixeira, and António Augusto Vicente
Edible Film and Packaging Using Gum Polysaccharides
Marceliano B. Nieto
Protein-Based Films and Coatings
Pedro Guerrero and Koro de la Caba
Edible Coatings and Films from Lipids, Waxes, and Resins
Jorge A. Aguirre-Joya, Berenice Álvarez, Janeth M. Ventura, Jesús O. García-Galindo, Miguel A. De León-Zapata, Romeo Rojas, Saúl Saucedo, and Cristóbal N. Aguilar
Production and Processing of Edible Packaging: Stability and Applications
Nuria Blanco-Pascual and Joaquín Gómez-Estaca
Mass Transfer Measurement and Modeling for Designing Protective Edible Films
Valérie Guillard, Carole Guillaume, Mia Kurek, and Nathalie Gontard
Edible Packaging: A Vehicle for Functional Compounds
Joana O. Pereira and M. Manuela Pintado
Antimicrobial Edible Packaging
Lorenzo M. Pastrana, Maria L. Rúa, Paula Fajardo, Pablo Fuciños, Isabel R. Amado, and Clara Fuciños
Nanotechnology in Edible Packaging
Marthyna Pessoa de Souza and Maria G. Carneiro-da-Cunha
Nanostructured Multilayers for Food Packaging by Electrohydrodynamic Processing
María José Fabra, Amparo López-Rubio, and José M. Lagaron
How to Evaluate the Needs for Edible Packaging of Respiring Products
Maria José Sousa-Gallagher
Edible Packaging for Fruits and Vegetables
Marta Montero-Calderón, Robert Soliva- Fortuny, and Olga Martín-Belloso
Edible Packaging for Dairy Products
Óscar Leandro da Silva Ramos, Ricardo Nuno Correia Pereira, Joana T. Martins, and F. Xavier Malcata
Edible Coatings and Films for Meat, Poultry, and Fish
Eveline M. Nunes, Ana I. Silva, Claúdia B. Vieira, Men de Sá M. Souza Filho, Elisabeth M. Silva, and Bartolomeu W. Souza
