Edible Food Packaging with Natural Hydrocolloids and Active Agents

This book explores the potential of natural hydrocolloids and active agents to develop sustainable edible packaging materials for food preservation. It reviews current and future sources of natural hydrocolloids and active compounds,evaluates their health impact,and discusses methods to enhance their performance. It also provides examples of active edible packaging applications for different food categories. The book is designed to provide systematic knowledge about key methods of evaluating natural resources,agro-industrial wastes,and by-products for developing edible packaging and focuses on concepts,strategies,technologies,and applications of active edible packaging based solely on natural components.

Format: Hardback
Length: 334 pages
Publication date: 03 November 2022
Publisher: Taylor & Francis Ltd

The aim of this comprehensive book is to explore the immense potential of natural hydrocolloids and active agents in developing sustainable and edible packaging materials for food preservation. In pursuit of this objective, a thorough review of current and future sources of natural hydrocolloids has been conducted, along with their extraction methods, potential health impacts, and diverse applications in packaging formats such as films, casings, coatings, mats, and pads. Similarly, natural active compounds have been meticulously evaluated, considering their origins, extraction techniques, regulatory status, and compatibility with edible packaging.

The book emphasizes the latest advancements in methods, strategies, and technologies employed to enhance the performance of antimicrobial, antioxidant, and bioactive packaging. It delves into the basic testing methods used to evaluate the antimicrobial and antioxidant activity of edible packaging in model media and food, providing valuable insights into the delicate balance between effectiveness and sensory properties of food. Furthermore, readers are introduced to the first-ever guide on how to develop fully natural antimicrobial, antioxidant, or bioactive edible food packaging.

What sets this book apart from most similar publications is its unique focus. It does not provide methodologies for classical active packaging based on chemicals and fossil polymeric films, nor does it serve as a comprehensive collection of different food packaging applications. Instead, it offers a comprehensive and in-depth exploration of natural hydrocolloids and active agents, paving the way for innovative and sustainable solutions in food packaging.

The book is organized into several chapters, each dedicated to exploring different aspects of natural hydrocolloids and active agents in food packaging. The first chapter provides an introduction to the topic, highlighting the importance of sustainable packaging and the role of natural hydrocolloids and active agents in meeting these requirements. The subsequent chapters delve into the review of natural hydrocolloids, covering their sources, extraction methods, and applications in packaging.

The second chapter focuses on natural active compounds, examining their sources, extraction techniques, regulatory status, and compatibility with edible packaging. It also discusses the evaluation of these compounds for their antimicrobial, antioxidant, and bioactive properties, emphasizing their potential benefits in food preservation.

The third chapter explores the recent developments in methods, strategies, and technologies employed to enhance the performance of antimicrobial, antioxidant, and bioactive packaging. It discusses the use of natural additives, such as herbs, spices, and essential oils, as well as the incorporation of nanotechnology and biopolymers to improve the barrier properties and sensory characteristics of edible packaging.

The fourth chapter provides a comprehensive review of the basic testing methods used to evaluate the antimicrobial and antioxidant activity of edible packaging in model media and food. It discusses the selection of appropriate test methods, the interpretation of test results, and the significance of understanding the thin balance between effectiveness of packaging and sensory properties of food.

The fifth chapter showcases selected examples of active edible packaging applications for different food categories. Each example is accompanied by critical details, including the specific food category, the active packaging material used, and the benefits and challenges associated with its implementation. This chapter provides practical insights into the application of active edible packaging in real-world scenarios.

The final chapter summarizes the key findings and highlights the future directions in the field of natural hydrocolloids and active agents in food packaging. It emphasizes the need for continued research and development to enhance the performance and sustainability of edible packaging materials, while also addressing the challenges associated with regulatory approval and consumer acceptance.

In conclusion, this book serves as a valuable resource for researchers, industry professionals, and policymakers interested in developing sustainable and edible packaging materials for food preservation. It provides a comprehensive and in-depth exploration of natural hydrocolloids and active agents, highlighting their potential benefits, challenges, and recent advancements. By leveraging the power of nature, this book empowers readers to contribute to the development of a more sustainable and food-safe future.

Weight: 800g
Dimension: 234 x 156 (mm)
ISBN-13: 9780367350192