Food Packaging and Preservation: Techniques, Applications and Technology


Ann D. Galaz and Daniel S. Bailey (Editors)

Series: Food Science and Technology
BISAC: TEC012000

Food Packaging and Preservation: Techniques, Applications and Technology begins by presenting recent advances in the liquid chromatography-mass spectrometry determination of organic food-packaging contaminants. Coverage of all kind of applications is beyond the scope of the present contribution, so the authors focus on the most relevant applications published including sample treatment, determination and confirmation strategies, as well as the use of high resolution mass spectrometry techniques. Following this, the authors aim to summon recent advances in food applications of bio-sourced active films including the aspects that limit their use, strategies for their properties improvement and suggestions for further researches.

This volume provides an overview on food packaging material based on chitosan and chitosan derivatives with antimicrobial properties in order to achieve functional systems able to be used as active packaging materials. Additionally, it examines the specific issues related to eco-friendly biopolymer nanocomposites from bacterial cellulose and biopolyesters as a sustainable alternative for food plastic packaging. The use of biopolymer films formulation means reducing food waste which could bring about both environmental and economic benefits. In closing, a study is presented with the goal of ascertaining the effectiveness of low density polyethylene (LDPE) film incorporated with garlic oil for inhibition of food pathogen, Bacillus cereus. The blown film extrusion method was applied to produce film samples added with garlic oil of 2 wt%, 4 wt%, 6 wt% and 8 wt% as well as samples with 0 wt% which served as control throughout the study.

Table of Contents

Table of Contents


Chapter 1. Liquid Chromatography-Mass Spectrometry in the Determination of Organic Food-Packaging Contaminants
(Naiara Pardo-Mates, Alex Vera and Oscar Núñez, Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Barcelona, Spain)

Chapter 2. Active Compounds Incorporated in Agro-Based Films: The Efficacy and Effect in Film Properties for Food Packaging
(Vilásia Guimarães Martins, Viviane Patrícia Romani and Paola Chaves Martins, Federal University of Rio Grande, School of Chemistry and Food, Rio Grande RS, Brazil)

Chapter 3. Active Polymers in Food Packaging: Antimicrobial Properties of Chitosan and Its Derivatives
(U. Gianfranco Spizzirri, Tania Spataro, Giuseppe Cirillo, Manuela Curcio and Francesca Iemma, Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy)

Chapter 4. Eco-Friendly Nanocomposites from Bacterial Cellulose and Biopolyesters as a Sustainable Alternative for Plastic Food Packaging
(Maricica Stoica, PhD, Cristian Vasile Dima, PhD, and Petru Alexe, PhD, Department of Food Science and Engineering and Applied Technology, Dunarea de Jos University of Galati, Galati, Romania)

Chapter 5. Antibacterial and Mechanical Properties of Polyethylene Food Packaging Containing Odourless Garlic Oil
(Lee Tin Sin, Soo-Tueen Bee, Suet-Yen Sung, Tiam-Ting Tee, A. R. Rahmat, and W.A.W.A. Rahman, Department of Chemical Engineering, Lee Kong Chian Faculty of Engineering and Science, Universiti Tunku Abdul Rahman, Bandar Sungai Long, Jalan Sungai Long, Selangor, Malaysia)


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