This volume presents the most up-to-date and detailed information available on protein-based biopolymer films and coatings. It provides a comprehensive overview of the design, technology, properties, functionality, and applications of biopolymer films and coatings (edible and inedible) from plant and animal proteins. Both widely commercialized and
The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting. Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field.
Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion dollar industry. Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles, patents, and research projects undertaken by members of the food industry, academia, and research institutions. Edible Films and Coatings for Food Applications brings together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.
Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.
Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include: The materials used in edible coatings and films The chemical and physical properties of coatings and how the coating or film ingredients affect these properties How coatings and films present barriers to gases and water vapors How coatings and films can improve appearance, or conversely, result in discoloration and cause other visual defects, as well as how to avoid these problems The use of coatings and films on fresh fruit and vegetables, fresh-cut produce, and processed foods How to apply coatings to various commodities How coatings can function as carriers of useful additives, including color, antioxidants, and flavorings Regulation of coatings and coating ingredients by various governing bodies The information contained in this volume is destined to encourage further advances in this field for food and pharmaceutical products. Aggressive research into these products can help to reduce plastic waste, improve applications, lead to greater efficacy, and make regulatory decisions easier in a global climate—ultimately resulting in economical, heightened quality of food and pharmaceutical products.
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.
This books opens with a review of the latest advances in edible film composition, including the use of macromolecules in the structural matrix, bioactive compounds, diffusion, and application in food systems. Continuing, the authors investigate edible coatings based on natural polymers (soy protein-SPI and potato starch) considering the effect of process variables such as drying temperature and time. Kinetic modeling was used to study the drying behavior of potatoes after applying the coating. The Fick equation was considered to calculate the mass diffusivity. The following chapter describes cases of application of edible coatings, based on hydrocolloids, in different types of food and evaluates their impact in the shelf life of those food products. A study is presented wherein edible films were developed from cassava starch, hydroxypropyl methylcellulose, glycerol as plasticizer, and the antimicrobial potassium sorbate. Oregano powder was added in order to obtain composite films. A mechanical test was performed until rupture and the parameters elastic modulus, stress, and strain at rupture were obtained. The potential application of WPC-based edible coatings with Origanum virens essential oils, as antimicrobial and antioxidant agent, is presented as a case study in two traditional Portuguese sausages. WPC-based edible films were prepared by heat-induced gelation using the conventional solvent casting method. The effect of glycerol as plasticizer and the addition of plant extracts or essential oils to the films is addressed to assess their effect on the film properties. Afterwards, the authors describe the hydrocolloids and essential oils that can be used in the production of active packages, as well as their benefits. The use of essential oils in biofilms has inhibited the growth of several microorganisms, such as Escherichia coli, Staphylococcus aureus, Salmonella enteritidis, Listeria monocytogenes, and Lactobacillus plantarum. In the final presented study, vegetable foods were prepared from blanched Cucurbita moschata Duchesne ex Poiret and enriched with probiotics, particularly Lactobacillus casei or enriched with probiotics and fortified with iron (Fe). In order to extend the shelf life of the product, it was tested with the application of edible coatings combined, and not combined, with a drying process.
Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. - Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins - Reviews the wide range of protein sources available - Examines ways of modifying protein sources - Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products
This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. - Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials - Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging
Bio-Based Packaging Bio-Based Packaging An authoritative and up-to-date review of sustainable packaging development and applications Bio-Based Packaging explores using renewable and biodegradable materials as sustainable alternatives to non-renewable, petroleum-based packaging. This comprehensive volume surveys the properties of biopolymers, the environmental and economic impact of bio-based packaging, and new and emerging technologies that are increasing the number of potential applications of green materials in the packaging industry. Contributions address the advantages and challenges of bio-based packaging, discuss new materials to be used for food packaging, and highlight cutting-edge research on polymers such as starch, protein, polylactic acid (PLA), pectin, nanocellulose, and their nanocomposites. In-depth yet accessible chapters provide balanced coverage of a broad range of practical topics, including life cycle assessment (LCA) of bio-based packaging products, consumer perceptions and preferences, supply chains, business strategies and markets in biodegradable food packaging, manufacturing of bio-based packaging materials, and regulations for food packaging materials. Detailed discussions provide valuable insight into the opportunities for biopolymers in end-use sectors, the barriers to biopolymer-based concepts in the packaging market, recent advances made in the field of biopolymeric composite materials, the future of bio-plastics in commercial food packaging, and more. This book: Provides deep coverage of the bio-based packaging development, characterization, regulations and environmental and socio-economic impact Contains real-world case studies of bio-based packaging applications Includes an overview of recent advances and emerging aspects of nanotechnology for development of sustainable composites for packaging Discusses renewable sources for packaging material and the reuse and recycling of bio-based packaging products Bio-Based Packaging is essential reading for academics, researchers, and industry professionals working in packaging materials, renewable resources, sustainability, polymerization technology, food technology, material engineering, and related fields. For more information on the Wiley Series in Renewable Resources, visit www.wiley.com/go/rrs
