Food Packaging: Safety, Management and Quality

$230.00

Wing-Fu Lai, PhD – Principal Investigator, Ciechanover Institute of Precision and Regenerative Medicine, The Chinese University of Hong Kong (Shenzhen), China

Series: Food Science and Technology
BISAC: TEC012020; TEC021040; TEC016010
DOI: https://doi.org/10.52305/SEPV4757

The objective of this book is to present a snapshot of the latest advances in the development, characterization and quality management of films for food packaging purposes. This book consists of three sections. The first section aims at presenting an introduction to materials selection and design for food packaging. Different types of materials, ranging from polysaccharides to graphene oxide nanocomposites, for film development will be discussed. The second section reviews the current status of engineering and optimization of food packaging films. Applications of the films for packaging foods such as green vegetables and mushrooms will also be presented. The last section is devoted to delineating practices useful for quality control and assurance in food packaging. Concepts and implementation of HACCP and other quality control measures will be discussed. Strategies to reduce human error in quality control of fresh produce labels will also be covered for food production purposes.

Table of Contents

Preface

Chapter 1. Polysaccharides-Based Food Packaging Films: An Overview
Dinusha L. Peramune, Sandali Ranaweera, Wasana N. Marasinghe, Danushika C. Manatunga, K. G. L. R. Jayathunge and Rohan S. Dassanayake
Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama, Sri Lanka

Chapter 2. Development of Nanocellulose-Based Food Packaging Films
Surya Rao and E. K. Radhakrishnan
School of Biosciences, Mahatma Gandhi University, Kottayam, Kerala, India

Chapter 3. Food Packaging Films Generated from 2D Biopolymer-Based Nanocomposites: An Overview
Nahed A. Abd El-Ghany and Mahmoud H. Abu Elella
Chemistry Department, Faculty of Science, Cairo University, Giza, Egypt

Chapter 4. Development of Graphene Oxide/Biopolymer-Based Nanocomposite Food Packaging Films
Mahmoud H. Abu Elella
Chemistry Department, Faculty of Science, Cairo University, Giza, Egypt

Chapter 5. Development of Food Packaging Films from Microorganism-Generated Polyhydroxyalkanoates
Özcan Bulantekin¹, PhD, and Duygu Alp², PhD
¹Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey
²Department of Gastronomy and Culinary Arts, School of Tourism and Hospitality Management, Ardahan University, Ardahan, Turkey

Chapter 6. Incorporation of Postbiotics into Biodegradable Films for Active Food Packaging
Saber Amiri, Meysam Rajabi, Parasto Mohammadi and Mahmoud Rezazadeh Bari
Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran

Chapter 7. Opportunities and Advantages of Active Edible Films for Delivery of Probiotics
Saber Amiri, Parviz Ahmadi Gheshlagh, Ayla Elmi Kashtiban and Mahmoud Rezazadeh Bari
Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran

Chapter 8. Production of Active Packaging Films by Using Supercritical Solvent Impregnation
Cristina Cejudo Bastante and Lourdes Casas Cardoso
Chemical Engineering and Food Technology Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Cadiz, Spain

Chapter 9. Films Generated from Biowaste for Packaging Green Vegetables
Vijayalakshmi Rajarathinam¹, Vetriselvi Arumugam¹, Thilagavathy Duraisamy² and Vennilavan Thirumavalavan²
¹Post Graduate and Research Department of Botany, Queen Mary’s College, Chennai
²Food Technology Department, Anna University, Tamilnadu, India

Chapter 10. Applications of Edible Packaging [AT1] for the Preservation of Mushrooms
Nishant Kumar¹, Pratibha² , Neeraj¹ and Anka Trajkovska Petkoska³
¹National Institute of Food Technology Entrepreneurship and Management, Sonipat, India
²National Institute of Technology, Delhi, India
³Faculty of Technology and Technical Sciences, Dimitar Vlahov – Veles, St. Kliment Ohridski University – Bitola, R. North Macedonia

Chapter 11. Quality Control and Safety Considerations of Active Food Packaging
Viviane Patrícia Romani¹, Vilásia Guimarães Martins², Meritaine da Rocha³ and Roberta Letícia Krüger¹
¹Department of Food Engineering, State University of Midwest, Guarapuava, PR, Brazil
²School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil
³School of Chemistry and Food, Federal University of Rio Grande, Santo Antônio da Patrulha, RS, Brazil

Chapter 12. Concepts and Implementation of HACCP in Food Packaging
Nathália Cristina Cirone Silva and Bruna Lourenço Crippa
Department of Food Science and Nutrition, Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil

Chapter 13. Reducing Human Error in Quality Control Checking of Fresh Produce Labels
James H. Smith-Spark¹, Hillary B. Katz¹, Thomas D. W. Wilcockson² and Alexander P. Marchant¹
¹London South Bank University, London, UK
²Loughborough University, Loughborough, UK

Index