Bio-based Materials for Food Packaging (eBook)

Green and Sustainable Advanced Packaging Materials

Shakeel Ahmed (Herausgeber)

eBook Download: PDF

2018 | 1st ed. 2018
XI, 303 Seiten
Springer Singapore (Verlag)
978-981-13-1909-9 (ISBN)

Infos

This book provides an overview of the lastest developments in biobased materials and their applications in food packaging. Written by experts in their respective research domain, its thirteen chapters discuss in detail fundamental knowledge on bio based materials. It is intended as a reference book for researchers, students, research scholars, academicians and scientists seeking biobased materials for food packaging applications.

Shakeel Ahmed, PhD, is working as an Assistant Professor at the Department of Chemistry, Government Degree College Mendhar, Jammu and Kashmir, India. He worked as a National Postdoctoral Fellow at the Indian Institute of Technology-Delhi (IIT-Delhi), New Delhi and as a Research Fellow at Bio/Polymers Research Laboratory, Department of Chemistry, Jamia Millia Islamia, New Delhi. He obtained his Ph.D. in the area of biopolymers and bionanocomposites. He has published several research publications on green nanomaterials and biopolymers for various applications, including biomedical, packaging, sensors, and water treatment. He is a member of the American Chemical Society (ACS), USA, associate member of the Royal Society of Chemistry (RSC), UK, member of the International Association of Advanced Materials (IAAM), Sweden and life member of the Asian Polymer Association and Society of Materials Chemistry (India). He is an active reviewer and member of the editorial boards of several reputed journals. He has published numerous books with leading international publishers.

Inhalt

Objective 5
Preface 6
Contents 7
About the Editor 9
Bio-based Materials: Past to Future 10
1 Introduction 10
2 Active Biopackaging 11
3 Smart/Intelligent Packaging 12
4 Issues with Packaging Materials 13
5 Renewable-Based Materials 13
6 Starch 14
6.1 Physiochemical Properties 14
6.2 Characteristics of Starch Granules 14
6.3 Processing of Starch 14
6.4 Resistant Starch 15
6.5 Ionic Liquid 17
7 Cellulose 18
7.1 Hemicellulose 19
8 Pectins 20
9 Carrageenans 20
10 Alginate 21
11 Glycogen 21
12 Chitin 22
12.1 Chitosan 22
12.2 Stability 23
12.3 Carboxymethyl Chitosan (CMC) 24
12.4 Various Forms 24
12.5 Modified Chitosan 25
12.6 Michael Reaction 26
12.7 Bonding Purposes 27
13 Bacterial Cellulose 27
14 Bacterial Alginates 28
15 Others Exopolysaccharides 28
16 Hydrogels 28
17 Protein 28
17.1 Type of Protein 29
18 Gelatin 29
19 Galactomannans 30
20 Nanotechnology 30
20.1 Bio-based Nanocomposites 31
21 Gelatin-Starch OSA 31
22 Starch Clay 32
23 PLA-Starch 32
24 PLA 33
25 Chitosan and Gelatin 33
26 PHA (Polyhydroxy Alkaloids) 34
27 PET (Polyethylene Terephthalate) 34
28 TPS-Chitosan 35
29 TPS, Chitin and Chitosan 35
30 Chitin and Starch 36
31 PCL 36
32 Cellulose Fibre 36
33 PCL Fibre 37
34 Starch Clay 37
35 TPS, PLA and Clay 37
36 PHB-HV Maize 37
37 Gelatin-Starch OSA 38
38 Glass 38
39 Plastics 38
40 Conclusion 39
References 39
Interaction Phenomena Between Packaging and Product 42
1 Introduction 42
2 Interaction 43
2.1 Migration 44
2.2 Permeation 48
2.3 Sorption 50
3 Factors Affecting Interaction Phenomena 51
3.1 Nature of the Food Material 51
3.2 Nature of the Packaging Material 52
3.3 Environmental and Storage Factors 53
4 Effects of Interaction 54
4.1 On Polymers 54
4.2 On Product 55
4.3 Health Effects 55
5 Testing Methods 56
5.1 Simulants 56
5.2 Analytical Instruments 58
5.3 Mathematical Models 58
6 Regulations 60
7 Conclusion 60
References 60
Testing Methods for Packaging Materials 66
1 Introduction 66
2 Regulation in Testing Methods 67
2.1 ASTM International 68
2.2 International Organization for Standardization (ISO) 68
2.3 International Safe Transit Association (ISTA) 68
2.4 Technical Association of the Pulp and Paper Industry (TAPPI) 69
3 Testing Methods for Packaging Materials 69
3.1 Analysis of Mechanical Properties 69
3.1.1 Compression Test 69
3.1.2 Tensile Test 71
3.1.3 Vibration Test 72
3.1.4 Drop Test 73
3.1.5 Impact Test 74
3.1.6 Heat Seal Integrity 74
3.2 Testing Methods for Physical Properties 75
3.2.1 Thickness Measurement 75
3.2.2 Gloss Detection 75
3.2.3 Leak Testing 76
3.2.4 Water Vapor Transmission Rate 76
Gravimetric Method 77
Modulated Infrared Sensor 77
Relative Humidity Sensor 78
3.2.5 Gas Permeability Testing 79
3.3 Biodegradability Testing 80
3.3.1 Soil Burial Method 81
3.3.2 Microbiological Degradation Test 81
3.3.3 Compost Method 82
3.3.4 Enzymatic Degradation Test 82
3.4 Thermal Analysis Techniques 82
3.4.1 Differential Scanning Calorimetry 83
3.4.2 Thermogravimetric Analysis 83
3.4.3 Thermomechanical Analysis 84
3.5 Chemical Testing of Packaging Material 84
3.5.1 Testing of Migration from Packaging Material 84
4 Conclusion 85
References 86
Functionality and Properties of Bio-based Materials 89
1 Introduction 90
2 Classification and Methods of Bio-based Materials 91
2.1 Classification of Bio-based Materials 91
2.2 Methods for Manufacture of Bio-based Materials 92
3 Properties of Bio-based Materials 93
3.1 Gas Barrier, Moisture Resistance and Water Vapour Transmittance Properties 93
3.2 Physical Blending and Chemical Processing 94
3.3 Improvement in Mechanical Properties 94
3.4 Thermal Insulation Property 97
3.5 Improvement in Air Insulation Constructions 98
3.6 Sound Insulation Barrier Property 99
3.7 Optical and Conductive Property 100
4 Bio-based Materials for Functionality Packaging 100
4.1 Bio-based Materials from Starch 102
4.2 Bio-based Materials from Coconut Shell Extract 103
4.3 Bio-based Materials from Sugarcane Bagasse 104
4.4 Bio-based Materials from Variety of Seaweed Species 104
4.5 Bio-based Materials from Soymeal 105
4.6 Bio-based Materials from Pulp/Paper/Fibre 106
4.7 Bio-based Materials from Sodium Alginate and Chitosan/Chitin 107
5 Functionality of Bio-based Materials from Biopolymers 108
5.1 Polylactic Acid (PLA) and Bio-polyethylene 108
5.2 Poly(Alkylenedicarboxylate) Polyesters and Bacterial Polyesters 108
6 Conclusions 109
References 109
Potential Bio-Based Edible Films, Foams, and Hydrogels for Food Packaging 112
1 Potential Bio-Based Edible Films for Food Packaging 113
1.1 Introduction 113
1.2 Preparation of Edible Films 114
1.3 Barrier Properties 114
1.4 Polysaccharide 115
1.5 Protein 115
1.6 Lipid 115
1.7 Plasticizer 116
1.8 Other Additives 116
1.9 Applications 116
1.10 Conclusion 116
2 Potential Bio-Based Foams for Food Packaging 118
2.1 Introduction 118
2.2 Production of Biodegradable Foams 119
2.2.1 Baking 119
2.2.2 Extrusion 120
2.2.3 Microwave Heating 120
2.2.4 Other Methods 121
2.3 Application 121
2.3.1 Polyurethane Foam 121
2.3.2 Green Cell Foam 122
2.3.3 Cassava Starch Foam 122
2.3.4 Nano-cellulose Composite Foams 123
2.4 Conclusions 123
3 Potential Bio-Based Hydrogel for Food Packaging 124
3.1 Introduction 124
3.2 Technical Features of Hydrogel 124
3.3 Classification of Hydrogels 125
3.4 Polysaccharide-Based Natural Hydrogels 126
3.5 Protein-Based Hydrogels 126
3.6 Application 126
4 Conclusion 127
References 127
Nanotechnology and Edible Films for Food Packaging Applications 131
1 Introduction 132
2 Nanostructured Antimicrobial Edible Films 133
3 Edible Films Containing Nano-sized Fillers 137
3.1 Nanoclays 139
3.2 Nanocelluloses 140
3.3 Nanostarch 141
3.4 Nanochitosan 142
3.5 Other Food-Grade Nanostructured Fillers 143
4 Nanostructured Antioxidant Edible Films 144
5 Concluding Remarks and Future Trends 146
References 147
Bio-nanocomposites in Packaging: Business Model for Products´ Commercialisation 152
1 Introduction 153
2 Drivers of Engineered Nanomaterials for Food Packaging 155
3 Current Applications of Biopolymers and Nanocomposites in Food Packaging 157
4 Modelling-Based Commercialisation of Bio-nanocomposites in Food Packaging 158
5 Factors for Commercialisation of Engineered Bio-composites for Packaging 160
6 Business Model for NEMs´ Application 166
7 Model Development for Nanotechnology Commercialisation 170
8 Conclusion 172
References 173
Environment-Friendly Biopolymers for Food Packaging: Starch, Protein, and Poly-lactic Acid (PLA) 178
1 Introduction 179
2 Biopolymers: Starch, Protein, and Poly-lactic Acid (PLA) 180
2.1 Starch 180
2.2 Protein 180
2.3 Poly-lactic Acid (PLA) 181
3 Packaging Materials Using Starch, Protein, and Poly-lactic Acid (PLA) and Their Composites 182
4 Advantages and Disadvantages of Packaging Food Products with Packaging Materials Using Biopolymers 182
5 Commercial Production of Biopolymer-Based Packaging Material Using Starch, Protein, and Poly-lactic Acid (PLA) 183
6 Environmental Impacts of Packaging Materials Prepared Using Starch, Protein, and Poly-lactic Acid (PLA) 195
7 Conclusion 196
References 196
Web References 200
Biodegradable Smart Biopolymers for Food Packaging: Sustainable Approach Toward Green Environment 201
1 Introduction 202
2 Types of Material Used for Packaging 202
2.1 Glass 203
2.2 Metals (Steel and Aluminum) 203
2.3 Paper and Cardboard 203
2.4 Synthetic Plastic 203
2.5 Mixed Materials (Laminates) 204
2.6 Nanocomposites 204
2.7 Non-biodegradable Materials 204
3 Biodegradable Materials 205
4 Biodegradable vs. Non-biodegradable Biopolymers 206
5 The Advantages of Bio-Based Bioplastics 207
6 Disadvantages of Non-biodegradable Polymers 208
7 Biodegradable Polymers in Food Packaging Industry 209
8 Aliphatic: Aromatic Blending 209
9 Aliphatic Polyesters 210
10 Polycaprolactone (PCL) 210
11 Polylactide Aliphatic Copolymer (CPLA) 210
12 Polylactic Acid (PLA) 211
13 Polyhydroxyalkanoates (PHA) 212
14 Polybutylene Succinate (PBS) 213
15 Polysaccharide-Based Biodegradable Polymer 213
15.1 Starch 213
16 Cellulose 214
17 Bio-Based Packagings 214
18 Potential Food Packaging Applications 215
19 Fruits and Vegetables 216
20 Cheese 216
21 Chilled or Frozen Products 216
22 Single-Use Tableware 217
23 Main Limitations of Biodegradable Films 217
24 Conclusion 218
References 218
Biopolymers, Nanocomposites, and Environmental Protection: A Far-Reaching Review 221
1 Introduction 222
2 The Aim and the Objective of This Study 222
3 The Vast Scope of This Study 223
4 What Do You Mean by Biopolymers? 224
5 What Do You Mean by Nanocomposites? 224
6 The Scientific Doctrine and the Scientific Vision of Environmental Protection 225
7 Environmental and Energy Sustainability and the Visionary World of Environmental Management 225
8 Significant Scientific Endeavor in the Field of Biopolymers 227
9 Recent Significant Research Pursuit in Application of Nanocomposites 229
10 Significant Research Endeavor in Environmental Protection and the Vision for the Future 232
11 Scientific Doctrine of Traditional Environmental Engineering Tools 233
12 Scientific Vision and Scientific Cognizance of Membrane Science 234
13 Advanced Oxidation Processes and the Scientific Barriers Behind It 234
14 Arsenic and Heavy Metal Groundwater Remediation 235
15 Modern Science: Difficulties, Challenges, and Opportunities 237
16 Future Recommendations and Future Flow of Scientific Thoughts 238
17 Conclusion and Scientific Perspectives 238
References 239
Chitosan-Based Edible Membranes for Food Packaging 241
1 Introduction 241
2 Preparation and Characterizations of Chitosan Membranes 243
2.1 Pure Chitosan Membranes 243
2.2 Chitosan Blend Membranes 244
2.2.1 Chitosan-Starch Membranes 245
2.2.2 Chitosan-Gelatin Membranes 247
2.2.3 Chitosan-Alginate Membranes 249
2.3 Cross-Linked Chitosan Membranes 251
2.4 Chitosan Nanocomposite Membranes 253
3 Chitosan Membranes in Food Packaging and Preservation 256
4 Concluding Remarks 261
References 261
Chitosan-Based Nanocomposites in Food Packaging 272
1 Introduction 273
2 Chitin and Chitosan 274
2.1 Structure of Chitin and Chitosan 274
2.2 Chitosan in Foods 275
2.2.1 Stabilizing Property 275
2.2.2 Nutritional Fiber and Health Advantage 276
2.2.3 Antimicrobial Property 276
3 Chitosan-Based Nanocomposites 277
4 Various Methods for Preparation of Chitosan Nanoparticles Are Available Which Are as Follows 278
4.1 Emulsion Cross-Linking 278
4.2 Ionotropic Gelation Method 279
4.3 Emulsion-Droplet Coalescence 279
4.4 Reverse Micellar Method 279
4.5 Polyelectrolyte Complex (PEC) Method 280
4.6 Solvent Evaporation Method 280
4.7 Coprecipitation Method 281
4.8 Complex Coacervation Method 281
4.8.1 Method to Prepare Chemically Modified Chitosan Nanoparticles 281
5 Characterization of Chitosan Nanoparticles 281
5.1 Zeta Potential 282
5.2 Dynamic Light Scattering (DLS) 282
5.3 Transmission Electron Microscopy (TEM) 282
5.4 Surface Characterization 282
5.5 Fourier Transform Infrared Spectroscopy (FTIR) 283
6 Conclusion 283
References 284
Nanocomposites in Packaging: A Groundbreaking Review and a Vision for the Future 289
1 Introduction 290
2 The Vision of This Study 290
3 What Do You Mean by Nanocomposites? 291
4 Scientific Doctrine and the Scientific Vision Behind Composite Science 291
5 The World of Challenges, the Scientific Profundity, and the Vision Behind Polymer Science and Material Science 292
6 Significant Scientific Endeavor in the Field of Nanotechnology and Nanocomposites 293
7 Significant Scientific Endeavor in the Field of Application of Nanocomposites in Packaging 295
8 Significant Research Endeavor in the Field of Polymer Science and Composite Science 298
9 The Challenge and the Vision of Energy and Environmental Sustainability 300
10 The Need for Polymer Science and Material Science to Human Society 301
11 Modern Science, Polymer Science, and the Vast Vision for the Future 301
12 Future Recommendations of this Study and the Future Flow of Scientific Thoughts 302
13 Conclusion and Future Scientific Perspectives 303
References 303
Website References 305

Produkt-Details

• Erscheint lt. Verlag: 5.11.2018
• Zusatzinfo: XI, 303 p. 78 illus., 28 illus. in color.
• Verlagsort: Singapore
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie ► Ökologie / Naturschutz
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Naturwissenschaften ► Geowissenschaften
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Technik ► Maschinenbau
• Themenwelt: Wirtschaft
• Schlagworte: biodegradable • bionanocomposites • biopolymers • Food Packaging • Hydrocolloids • Sustainable Packaging
• ISBN-10: 981-13-1909-X / 981131909X
• ISBN-13: 978-981-13-1909-9 / 9789811319099