Cover -- Title Page -- Copyright Page -- Contents -- Preface -- 1 Polymers and Food Packaging: A Short Overview -- 1.1 Introduction -- References -- 2 Polymers for Food Shelf-Life Extension -- 2.1 Shelf-Life Concept -- 2.2 Shelf-Life Definitions -- 2.2.1 Microbiological Deteriorative Changes -- 2.2.2 Chemical and Biochemical Deteriorative Changes -- 2.2.3 Physical Deteriorative Changes -- 2.2.4 Temperature Related Deteriorative Changes -- 2.3 Measuring Shelf Life -- 2.3.1 Sensory Analysis for the Evaluation of Food Shelf Life -- 2.3.2 Instrumental Methods -- 2.3.3 Physical Measurements -- 2.3.4 Chemical Measurements -- 2.3.5 Microbiological Measurements -- 2.4 Extending Shelf Life by Means of Food Packaging -- 2.5 The Role of Packaging -- 2.6 Innovative Polymers for Food Packaging Applications -- 2.6.1 Biopolymer-Based Nanocomposites for Vegetable Packaging Applications -- 2.6.2 Innovative Polyamide-Based Packaging of Fresh Meat -- 2.6.3 Innovative Packaging for Minimally Processed Fruits -- 2.6.4 Natural Polysaccharides-Based Gels for Dairy Food Preservation -- 2.7 Future Trends in Food Packaging -- References -- 3 Transfer Phenomena in Food/Packaging System -- 3.1 Introduction -- 3.2 Food-Packaging Interaction -- 3.3 Mass Transport Processes -- 3.3.1 Migrant Diffusion -- 3.3.2 Migrant Partition Coefficient -- 3.4 Effects of Different Parameters on Partition Coefficient -- 3.4.1 Temperature and Duration of Contact -- 3.4.2 Chemical Structure and Mobility of Migrant -- 3.4.3 Fat Content of Foods and Degrees of Crystallinity -- 3.5 Model Migrants -- 3.6 Instrumental Analyses -- 3.6.1 Gas Chromatography with Flame Ionization Detector -- 3.6.2 Gas Chromatography-Mass Spectrometry -- 3.6.3 Gel Permeation Chromatography -- 3.6.4 High Performance Liquid Chromatography -- 3.6.5 Liquid-Liquid and Solid-Phase Extractions.

3.6.6 Solid-Phase Microextraction -- 3.6.7 Sensory Evaluation -- 3.7 Conclusion -- References -- 4 Production, Chemistry and Properties of Biopolymers in Food Science -- 4.1 Introduction -- 4.1.1 Examples of Natural Edible Polymers in the Food Industry -- 4.2 Material Properties of Bioplastics Relevant to Food Packaging -- 4.2.1 Gas Barrier Properties -- 4.2.2 Water Vapor Transmittance -- 4.2.3 Thermal and Mechanical Properties -- 4.2.4 Compostability -- 4.3 Materials -- 4.3.1 Starch -- 4.3.2 Cellulose -- 4.3.3 Polylactic Acids (PLAs) -- 4.3.4 Polyhydroxyalkanoates (PHAs) -- 4.4 Future Prospects -- References -- 5 Modification Strategies of Proteins for Food Packaging Applications -- 5.1 Biopolymers as Packaging Materials -- 5.2 Protein-Based Materials for Packaging -- 5.3 SPI as a Base Material for Packaging -- 5.4 Conclusion -- References -- 6 Films Based on Starches -- 6.1 Introduction: General Aspects of Films Based on Native and Modified Starches -- 6.2 Characterization of Biodegradable Films Obtained by Casting from Different Native Starches and Acetylated Corn Starch -- 6.2.1 Rheological Behavior of Filmogenic Suspensions -- 6.2.2 Film Properties -- 6.2.3 Specific Properties Analyzed in Native and Acetylated Corn Starch Films: Heat Sealing Performance and Analysis of Failure Modes -- 6.3 Development of Active Starch Films Containing an Antimicrobial Agent (Potassium Sorbate) -- 6.4 Advances in Starch Films Production Using Non-Casting Methods: Thermocompression and Blown Extrusion -- 6.4.1 Thermoplastic Corn Starch by Thermocompression -- 6.4.2 Acetylated and Native Corn Starch Blend Films Produced by Blown Extrusion -- 6.5 Future Trends -- References -- 7 Polysaccharides as Valuable Materials in Food Packaging -- 7.1 Introduction -- 7.2 Polysaccharides Used in Biodegradable Food Packaging -- 7.2.1 Starch.

7.2.2 Cellulose and Cellulose Derivatives -- 7.2.3 Pectin -- 7.2.4 Alginate -- 7.2.5 Carrageenan -- 7.2.6 Chitosan -- 7.2.7 Exudate Gums -- 7.2.8 Seed Gums -- 7.2.9 Microbial Polysaccharides -- 7.3 Formation and Main Characteristics of Polysaccharide-Based Films -- 7.4 Physicochemical Properties of Polysaccharide-Based Materials -- 7.5 Functionalization of Polysaccharide Materials -- 7.5.1 Blends with Other Hydrocolloids -- 7.5.2 Addition of Nanomaterials -- 7.6 Applications of Polysaccharide-Based Materials in Food Packaging -- References -- 8 Food Packaging for High Pressure Processing -- 8.1 High Pressure Processing of Foods -- 8.2 Commercial HPP Applications and Packaging Formats -- 8.3 Modified Atmosphere Packaging (MAP) for HPP -- 8.4 Active Packaging Materials for HPP -- 8.5 Challenges Encountered after HPP -- 8.6 Laminate Selection for HPP at Low Temperature -- 8.7 Laminate Selection for HPP at High Temperature -- 8.8 Final Remarks -- References -- 9 Inorganic-Organic Hybrid Polymers for Food Packaging -- 9.1 Introduction -- 9.2 Classification and Terminology of Inorganic-Organic Hybrids -- 9.2.1 Classification Based on Type of Interaction -- 9.2.2 Classification Based on Morphological Combination -- 9.2.3 Polymer Nanocomposites -- 9.2.4 Terminology -- 9.3 General Preparation Strategies for Organic-Inorganic Hybrid Polymers -- 9.3.1 Class I Hybrids -- 9.3.2 Class II Hybrids -- 9.3.3 Polymer Nanocomposites -- 9.4 Characteristics of Polymer-Based Food Packaging Materials -- 9.4.1 Permeability Behavior -- 9.4.2 Mechanical Properties -- 9.4.3 Other Properties -- 9.5 Hybrid Polymers in Packaging Applications -- 9.5.1 Hybrid Inorganic-Organic Polymers -- 9.5.2 Polymer Nanocomposites -- 9.6 Current Status and Future Prospects -- References -- 10 Antimicrobial Active Polymers in Food Packaging -- 10.1 Introduction to Food Packaging.

10.2 Antimicrobial Agents -- 10.2.1 Natural Antimicrobial Agents -- 10.2.2 Chemical Antimicrobial Agents -- 10.2.3 Probiotics -- 10.2.4 Polymers Inherently Antimicrobial -- 10.3 Antimicrobial Construction and Release System -- 10.3.1 Release System: Indirect Contact -- 10.3.2 Release Systems: Direct Contact -- 10.3.3 Non-release Systems -- 10.4 Conclusions -- References -- 11 Recycling of Food Packaging Materials -- 11.1 Introduction -- 11.2 European Policy on Packaging Waste and Raw Materials -- 11.3 Packaging -- 11.3.1 Packaging Waste -- 11.3.2 Plastic Packaging -- 11.3.3 Plastic Packaging Waste -- 11.4 Recovery Systems -- 11.4.1 Collection -- 11.4.2 Sorting -- 11.4.3 Recycling -- 11.5 Bioplastics -- 11.5.1 Biodegradable Polymers -- 11.5.2 Biobased Polymers -- 11.6 Polymer Nanocomposites -- 11.7 Polymer Blends -- References -- 12 Food Applications of Active and Intelligent Packaging: Legal Issues and Safety Concerns -- 12.1 Introduction -- 12.2 AP and IP: Main Characteristics and Applications -- 12.2.1 Nanotechnology -- 12.3 Legal Issues -- 12.3.1 Definitions -- 12.3.2 Regulation (EC) No 1935/2004 and Regulation (EC) No 450 /2009 -- 12.3.3 Labeling Requirements -- 12.3.4 Declaration of Compliance -- 12.4 Dossier Submission and EFSA Safety Assessment -- 12.5 Conclusions -- References -- Index -- EULA.