Overview

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.

Full Product Details

Author:   José-María Lagarón (Spanish Council for Scientific Research (CSIC), Spain) ,  Jose M Lagaron ,  J M Lagaron
Publisher:   Elsevier Science & Technology
Imprint:   Woodhead Publishing Ltd
Dimensions:   Width: 15.60cm , Height: 3.70cm , Length: 23.40cm
Weight:   1.010kg
ISBN:  

9780081017074

ISBN 10:   0081017073
Pages:   736
Publication Date:   19 August 2016
Audience:   College/higher education ,  Postgraduate, Research & Scholarly
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Contributor contact details Preface Chapter 1: Multifunctional and nanoreinforced polymers for food packaging Abstract: 1.1 Introduction 1.2 Structural factors governing barrier properties 1.3 Novel polymers and blends 1.4 Nanocomposites 1.5 Future trends 1.7 Appendix: Abbreviations Part I: Nanofillers for plastics in food packaging Chapter 2: Multifunctional nanoclays for food contact applications Abstract: 2.1 Introduction 2.1 Antimicrobial nanoclays 2.3 Oxygen-scavenging nanoclays 2.4 Future trends Chapter 3: Hydrotalcites in nanobiocomposites Abstract: 3.1 Introduction 3.2 Hydrotalcite-like compounds (HTlc): basic chemistry 3.3 Organically modified biocompatible hydrotalcite-like compounds (HTlc) 3.4 Nanocomposites of biodegradable polymeric matrices and modified hydrotalcites 3.5 Conclusions and future trends Chapter 4: Cellulose nanofillers for food packaging Abstract: 4.1 Introduction 4.2 Morphological and structural characteristics of cellulose nanofillers 4.3 Extraction and refining of cellulose nanofillers 4.4 Mechanical properties of cellulose nanofillers 4.5 Surface modification of cellulose nanofillers 4.6 Preparation of cellulose-reinforced nanocomposites 4.7 Future trends and applications of cellulose nanofillers Chapter 5: Electrospun nanofibers for food packaging applications Abstract: 5.1 Electrospinning 5.2 Functional nanofibers 5.3 Nanoencapsulation 5.4 Electrospinning in packaging applications 5.5 Future trends Part II: High barrier plastics for food packaging Chapter 6: Mass transport and high barrier properties of food packaging polymers Abstract: 6.1 Introduction: the basics of mass transport 6.2 Diffusivity 6.3 Solubility 6.4 What makes a barrier a barrier? 6.5 Characterisation techniques Chapter 7: Ethylene–norbornene copolymers and advanced single-site polyolefins Abstract: 7.1 Introduction 7.2 Synthesis and molecular structure: advanced single-site polyolefins 7.3 Macromolecular structure: advanced single-site polyolefins 7.4 Macromolecular structure: ethylene-norbornene copolymers 7.5 Nanocomposite preparation: advanced single-site polyolefins 7.6 Future trends 7.7 Sources of further information and advice Chapter 8: Advances in polymeric materials for modified atmosphere packaging (MAP) Abstract: 8.1 Introduction 8.2 Modified atmosphere packaging (MAP) 8.3 Physiological factors affecting shelf-life of fresh produce 8.4 Post-harvest pathology of fruits and vegetables 8.5 Response of fresh produce to modified atmosphere packaging 8.6 Polymeric films for application in modified atmosphere packaging (MAP) 8.7 Cellulose-based plastics 8.8 Biodegradable polymers 8.9 Multilayer plastic films 8.10 Gas permeation or gas transmission 8.11 Water vapor permeability 8.12 Packaging systems in modified atmosphere packaging (MAP) 8.13 Advanced technology for efficient modified atmosphere packaging (MAP) 8.14 Package management 8.15 Design of modified atmosphere packaging (MAP) 8.16 Mathematical modeling of gaseous exchange in modified atmosphere packaging (MAP) systems 8.17 Current application of polymeric films for modified atmosphere packaging (MAP) of fruits and vegetables 8.18 Future trends Chapter 9: Nylon-MXD6 resins for food packaging Abstract: 9.1 Structure and general overview 9.2 Processing 9.3 Gas barrier properties 9.4 Other properties 9.5 Applications 9.6 Nylon-MXD6 nanocomposites 9.7 Future trends Chapter 10: Ethylene-vinyl alcohol (EVOH) copolymers Abstract: 10.1 Introduction 10.2 Structure and general properties of ethylene–vinyl alcohol (EVOH) copolymers 10.3 Ethylene-vinyl alcohol (EVOH) versus aliphatic polyketones 10.4 Processing in packaging 10.5 Improving retorting of ethylene–vinyl alcohol (EVOH) 10.6 Nanocomposites of ethylene-vinyl alcohol (EVOH) and poly(vinyl) alcohol (PVOH) 10.7 Future trends Chapter 11: High barrier plastics using nanoscale inorganic films Abstract: 11.1 Introduction 11.2 Nanotechnologies of thin films for advanced food packaging 11.3 Thin film technologies for polymer coating using vacuum processes 11.4 Physical vapour deposition (PVD) processes 11.5 Inorganic thin film systems 11.6 Functional properties of diffusion barrier coated polymers 11.7 Future trends Chapter 12: Functional barriers against migration for food packaging Abstract: 12.1 Introduction 12.2 Food safety issues related to migration 12.3 Functional barriers 12.4 Nanostrategies for functional barriers 12.5 Future trends 12.6 Sources of further information and advice Part III: Active and bioactive plastics Chapter 13: Silver-based antimicrobial polymers for food packaging Abstract: 13.1 Introduction 13.2 Incorporation of silver into coatings and polymer matrices 13.3 Antimicrobial silver in food packaging 13.4 Future trends 13.5 Sources of further information and advice Chapter 14: Incorporation of chemical antimicrobial agents into polymeric films for food packaging Abstract: 14.1 Introduction 14.2 Antimicrobial agents 14.3 Chemical antimicrobial agents 14.4 Natural antimicrobial agents 14.5 Polymers (synthetic or natural) 14.6 Nano-antimicrobial agents 14.7 Antimicrobial films and coatings 14.8 Antimicrobial activity 14.9 Future trends 14.11 Appendix: Abbreviations Chapter 15: Natural extracts in plastic food packaging Abstract: 15.1 Introduction 15.2 Natural plant extracts as antimicrobials and antioxidants 15.3 Designing active plastic packaging systems from natural plant extracts 15.4 Packaging films based on natural extracts 15.5 Factors to consider in designing active systems 15.6 Future trends Chapter 16: Bioactive food packaging strategies Abstract: 16.1 Introduction 16.2 Definition and technologies 16.3 Nanotechnologies 16.4 Controlled release of bioactives 16.5 Future trends Part IV: Nanotechnology in sustainable plastics for food packaging Chapter 17: Polylactic acid (PLA) nanocomposites for food packaging applications Abstract: 17.1 Introduction and properties of polylactic acid (PLA) 17.2 Nanobiocomposites of polylactic acid (PLA) for monolayer packaging 17.3 Future trends Chapter 18: Polyhydroxyalkanoates (PHAs) for food packaging Abstract: 18.1 Introduction 18.2 Commercial developments 18.3 Polyhydroxyalkanoates (PHAs) and their nanocomposite films 18.4 Polyhydroxyalkanoate (PHA) foams and paper coatings 18.5 Conclusions 18.6 Future trends 18.7 Sources of further information and advice Chapter 19: Starch-based polymers for food packaging Abstract: 19.1 Introduction 19.2 Market for starch-based materials and potential applications 19.3 Structure and properties of native and plasticized starch 19.4 Processing in packaging 19.5 Mechanical and barrier performance of starch-based systems 19.6 Nanocomposites 19.7 Future trends 19.8 Sources of further information and advice Chapter 20: Chitosan polysaccharide in food packaging applications Abstract: 20.1 Introduction 20.2 Structure and properties 20.3 Processing in packaging 20.4 Antimicrobial chitosan 20.5 Barrier performance 20.6 Nanocomposites 20.7 Future trends Chapter 21: Carrageenan polysaccharides for food packaging Abstract: 21.1 Introduction 21.2 Structure and properties of carrageenan 21.3 Processing in packaging 21.4 Barrier performance 21.5 Nanocomposites Chapter 22: Protein-based resins for food packaging Abstract: 22.1 Materials (sources, extraction, structure and properties) 22.2 Structure and properties 22.3 Packaging materials characterization (barrier performance, mechanical properties) 22.4 Applications 22.5 Future trends Chapter 23: Wheat gluten (WG)-based materials for food packaging Abstract: 23.1 Introduction 23.2 Preparation of wheat gluten-based materials 23.3 Mechanical and barrier properties of wheat gluten-based materials 23.4 Wheat gluten-based nanocomposites 23.5 Example of integrated approach for the packaging of fresh fruits and vegetables 23.6 Future trends Chapter 24: Safety and regulatory aspects of plastics as food packaging materials Abstract: 24.1 Introduction 24.2 Indirect food additives 24.3 Nanotechnology in food contact materials 24.4 Migration of additives 24.5 Indian Standards for overall migration (IS:9845-1998) 24.6 US Food and Drug Administration (US FDA) Code of Federal Regulations (CFR) 24.7 European Commission Directives on plastic containers for foods 24.8 Specific migration of toxic additives 24.9 Recent problems in specific migration 24.10 Future trends 24.12 Appendix: Abbreviations Index

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Professor Jose-Maria Lagarón is group leader and founder of the group Novel Materials and Nanotechnology at the Institute of Agrochemistry and Food Technology (IATA) of the Spanish Council for Scientific Research (CSIC) in Spain. He is renowned for work on the development of eco-sustainable food packaging based on polymer nanomaterials.

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