Fungal nanobiotechnology has emerged as one of the key technologies, and an eco-friendly, as a source of food and harnessed to ferment and preserve foods and beverages, as well as applications in human health (antibiotics, anti-cholesterol statins, and immunosuppressive agents), while industry has used fungi for large-scale production of enzymes, acids, biosurfactants, and to manage fungal disease in crops and pest control. With the harnessing of nanotechnology, fungi have grown increasingly important by providing a greener alternative to chemically synthesized nanoparticles.
Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part three describes packaging applied in practice to particular products such as meat and fish. Part four covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes.Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality. - Provides an authoritative and comprehensive review of the key trends of food packaging - Discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation - Covers packaging optimisation, the legislative context, sustainable packaging and consumer attitudes
Recent developments in multifunctional and nanoreinforced polymers have provided the opportunity to produce high barrier, active and intelligent food packaging which can help ensure, or even enhance, the quality and safety of packaged foods. Multifunctional and nanoreinforced polymers for food packaging provides a comprehensive review of novel polymers and polymer nanocomposites for use in food packaging.After an introductory chapter, Part one discusses nanofillers for plastics in food packaging. Chapters explore the use of passive and active nanoclays and hidrotalcites, cellulose nanofillers and electrospun nanofibers and nanocapsules. Part two investigates high barrier plastics for food packaging. Chapters assess the transport and high barrier properties of food packaging polymers such as ethylene-norbornene copolymers and advanced single-site polyolefins, nylon-MXD6 resins and ethylene-vinyl alcohol copolymers before going on to explore recent advances in various plastic packaging technologies such as modified atmosphere packaging (MAP), nanoscale inorganic coatings and functional barriers against migration. Part three reviews active and bioactive plastics in food packaging. Chapters investigate silver-based antimicrobial polymers, the incorporation of antimicrobial/antioxidant natural extracts into polymeric films, and biaoctive food packaging strategies. Part four examines nanotechnology in sustainable plastics with chapters examining the food packaging applications of polylactic acid (PLA) nanocomposites, polyhydroxyalkanoates (PHAs), starch-based polymers, chitosan and carragenan polysaccharides and protein-based resins for packaging gluten (WG)-based materials. The final chapter presents the safety and regulatory aspects of plastics as food packaging materials.With its distinguished editor and international team of expert contributors Multifunctional and nanoreinforced polymers for food packaging proves a valuable resource for researchers in packaging in the food industry and polymer scientists interested in multifunctional and nanoreinforced materials. - Provides a comprehensive review of novel polymers and polymer nanocomposites for use in food packaging - Discusses nanofillers for plastics in food packaging including the use of passive and active nanoclays and hidrotalcites and electrospun nanofibers - Investigates high barrier plastics for food packaging assessing recent advances in various plastic packaging technologies such as modified atmosphere packaging (MAP)
Describes twenty-one of the most important and commonly used additives A Concise Introduction to Additives for Thermoplastic Polymers focuses on additives for thermoplastic polymers and describes 21 of the most important and commonly used additives from Plasticizers and Fillers to Optical Brighteners and Anti-Microbial additives. It also includes chapters on safety and hazards, and prediction of service time models. While there are many exhaustive and complex books dealing with additives for polymers, the size of them deter students and many industry engineers from using them. The purpose of this book, therefore, is to fill this void and present a concise introduction to this important subject. Written in an accessible and practical style, the author introduces the reader to the complex subject of plastics additives in an engaging manner. His ability to be concise is the result of his teaching courses on the subject and using his own lecture notes for material. This book comprises the author's course notes so that a larger public can benefit from his knowledge. A Concise Introduction to Additives for Thermoplastic Polymers is the ideal primer for students who will later work in polymer science or the development of plastics formulation, as well as industry engineers and specialists who want to have a deeper knowledge of the plastics industry.
Based on thousands of citations from peer-reviewed, trade, commercial, and patent literature and interviews with those who have worked in the laboratory, in pilot plants, and in production, Active Packaging for Food Applications provides a state-of-the-art guide to understanding and utilizing these technologies. The book highlights technologies that are currently in commercial use or have the potential to become commercial, including oxygen scavenging, moisture control, ethylene removal from fresh food, antimicrobials, odor removal, and aroma emission. In addition, it explores the pros and cons involved in using antimicrobial agents in package materials. Active Packaging for Food Applications provides you with a detailed guide and reference to the technologies - and their applications - involved in enhancing food and beverage preservation.
The ultimate goal of crop production is to provide quality produce to consumers at reasonable rates. Most fresh produce is highly perishable, and postharvest losses are significant under the present methods of management in many countries. However, significant achievements have been made during the last few years to curtail postharvest losses in fr
Enzyme immobilization has been approached for finding solutions for various critical problems associated with industries, medicine, environment, agriculture, etc. Especially since last decades, several innovative researches have come up to look for enhancing catalytic efficiency, reusability of immobilized enzyme and longer stability by introducing range of immobilizing supports, supports modifiers through introduction of several chemical agents (non-toxic) and adopting innovative enzyme immobilization methods. In the present book, polymeric supports have been focussed for enzyme immobilization, especially due to their versatility in immobilizing different enzymes for different large scale enzyme reactors to be used for several applications. Especially, polymers can be modified according to applications and enzyme properties which have made it supports of choice for all several enzyme based applications. Polymeric Supports for Enzyme Immobilization: Opportunities and Applications offers in-depth discussions of known polymeric enzyme support materials, reaction processes, and optimized methods to enhance enzyme immobilization. Case-based chapters examine methods of enzyme immobilization onto various polymeric supports, their surface chemistry and physical morphology followed by implementation of polymers based immobilized enzymes in various applications, viz. medicine, environment, industries, clean energy, disease diagnosis, drug delivery etc. This book has prime focus to allow several researchers across the world to provide updated technological details and incite to contribute more innovative work in coming years to find solutions to several critical problems. - Offers an in-depth, case-driven discussion of known polymeric enzyme support materials, associated reaction processes, and methods to enhance enzyme immobilization - Provides optimal strategies for various enzymes, processes, and applications, considering the enzyme itself, substrate, and available support properties - Provides complete details on applications of polymeric based immobilized enzymes in various applications ranging from chemical; or pharmaceutical synthesis, food processing, bioremediation, industrial catalysis, etc.
Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field. Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential. The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area. With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science. - Presents a multidisciplinary approach and broad perspective on nanotechnology applications in food science - Contains contributors from various fields, including chapters from a geochemist, a tissue engineer, and a microbiologist, as well as several from food scientists - Offers a range of insights relevant to different backgrounds - Provides case studies in each chapter that demonstrate how nanotechnology is being used in today's food sector
Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses.Covers four major food packaging topics: * Theories in food packaging* Active packaging* Modified atmosphere packaging* Edible films and coatings
The pioneering guide on the design, processing, and testing of antimicrobial plastic materials and coatings The manifestation of harmful microbes in plastic materials used in medical devices and drugs, water purification systems, hospital equipment, textiles, and food packaging pose alarming health threats to consumers by exposing them to many serious infectious diseases. As a result, high demand for intensifying efforts in the R&D of antimicrobial polymers has placed heavy reliance on both academia and industry to find viable solutions for producing safer plastic materials. To assist researchers and students in this endeavor, Antimicrobial Polymers explores coupling contaminant-deterring biocides and plastics—focusing particular attention on natural biocides and the nanofabrication of biocides. Each chapter is devoted to addressing a key technology employed to impart antimicrobial behavior to polymers, including chemical modification of the polymers themselves. A host of relevant topics, such as regulatory matters, human safety, and environmental risks are covered to help lend depth to the book's vital subject matter. In addition, Antimicrobial Polymers: Discusses the design, processing, and testing of antimicrobial plastic materials Covers interdisciplinary areas of chemistry and microbiology Includes applications in food packaging, medical devices, nanotechnology, and coatings Details regulations from the U.S. (FDA and EPA) and EU as well as human safety and environmental concerns Achieving cleaner and more effective methods for improving the infection-fighting properties of versatile and necessary plastic materials is a goal that stretches across many scientific fields. Antimicrobial Polymers combines all of this information into one volume, exposing readers to preventive strategies that harbor vast potential for making exposure to polymeric products and surfaces a far less risky undertaking in the future.
