Front Cover -- Innovations in Food Packaging -- Copyright Page -- Contents -- List of Contributors -- Preface -- 1 Physical Chemistry Fundamentals for Food Packaging -- 1 A Review of Food Packaging Technologies and Innovations -- Introduction -- Developments in food processing and packaging -- Food packaging technologies -- Extra active functions of packaging systems -- Modified atmosphere packaging -- Edible films and coatings -- New food-processing technologies -- Future trends in food packaging -- References -- 2 General Characteristics of Packaging Materials for Food System -- Introduction -- Types and properties of packaging materials for food systems -- Paper and paperboard for food packaging -- General properties and testing methods of paper and paperboard -- Types of paper and paperboard -- Plastics for food packaging -- General properties and structures -- Type of plastics and applications -- Polyethylene (PE) -- Polypropylene (PP) -- Polyester -- Substituted olefins -- Barrier properties of plastic polymers -- Other plastic polymers -- Plastic polymers derived from bio-based materials -- Plastic identification code -- Glass for food packaging -- Metals for food packaging -- Selection of packaging materials for food systems -- References -- 3 Mass Transfer of Gas and Solute Through Packaging Materials -- Introduction -- General theory -- Diffusivity -- Solubility and partitioning -- Henry's law and solubility -- Convective mass transfer -- Overall mass transfer of gases and solutes -- Gaseous diffusivity and permeability -- Solute mass transfer coefficient and overall permeability -- Summary -- References -- 4 Surface Chemistry of Food, Packaging, and Biopolymer Materials -- Introduction -- Physical chemistry of food, biopolymer materials, and packaging surfaces -- Surface tension as force and contact angle -- Surface tension as energy.

Measurement of surface energy with theoretical models -- Theory 1. Zisman theory (one-component model for solid surface energy) -- Theory 2. Owens-Wendt model (two-component model for solid surface energy) -- Theory 3. Fowkes' theory (two-component model for solid surface energy) -- Theory 4. van Oss method (three-component method for solid surface energy) -- Adhesion, cohesion and spreading -- Zisman equation and critical surface tension -- McGuire's theory and equation -- Neumann's equation -- Harmonic mean method -- Germain's method -- Special surfaces of packaging materials inspired by biomimetics -- Instrumental characterization of food, biopolymer materials, and packaging surfaces -- Goniometry or contact angle measurements -- Tensiometry -- Electrokinetic potential measurement -- Applied research -- Future trends -- References -- 5 Plasticization and Polymer Morphology -- Introduction -- Type of plasticization -- Plasticizers -- Definition of plasticizers -- Types of plasticizers -- Application of plasticizer on packaging material -- Copolymerization -- Blending -- Polymer morphology -- Microscopic methods for studying polymer morphology -- Light microscopy -- Scanning electron microscopy (SEM) -- Transmission electron microscopy (TEM) -- Atomic force microscopy (AFM) -- Conclusion -- References -- 2 Active and Intelligent Packaging -- 6 Antioxidative Packaging System -- Introduction -- Exclusion of oxygen -- Antioxidant packaging -- Controlled release in antioxidant packaging -- Conclusion -- References -- 7 Antimicrobial Packaging Systems -- Introduction -- Antimicrobial packaging-food interactions and environmental conditions -- Antimicrobial packaging systems -- Metal-based micro- and nanocomposites -- Silver -- Copper -- Zinc oxide -- Titanium dioxide -- Enzymes -- Bacteriocins -- Natural extracts -- Essential oils -- Allyl isothiocyanate.

Anhydrides and weak organic acids -- Ethylenediaminetetraacetic acid (EDTA) -- Others -- Parabens -- Imazalil -- Antimicrobial macromolecules -- Chitosan -- ε-Polylysine -- Regulation and commercialization of antimicrobial packaging -- Future perspectives -- References -- 8 Intelligent Packaging for Food Products -- Introduction -- Definitions and examples of active and intelligent packaging -- Active packaging -- Examples of active materials and articles -- Intelligent packaging -- Examples of intelligent packaging applications within the food industry -- History of active and intelligent packaging -- Global market for active, controlled, and intelligent packaging -- Intelligent packaging systems -- Indicators -- Time-temperature indicators -- Diffusion-based TTIs -- Microbial TTIs -- Enzymatic TTIs -- Polymer-based TTIs -- Phytochromic TTIs -- Integrity and gas indicators -- Freshness and spoilage indicators -- Barcodes -- Radiofrequency identification devices (RFIDs) -- RFID system operation -- Classification of RFID tags -- History, disadvantages, and future applications of RFID -- Sensors used in the indicators -- Biosensors -- Gas sensors -- Fluoresence-based oxygen sensors -- Novel packaging for convenience users -- Legal aspects of intelligent packaging -- Regulation 1935/2004/EC -- Regulation 450/2009/EC -- Conclusion -- References -- 3 Edible Coating and Films -- 9 Edible Films and Coatings: A Review -- Introduction -- Film composition -- Film-forming materials -- Plasticizers -- Additives -- Functions and advantages of edible films/coatings -- Edibility and biodegradability -- Physical and mechanical protection -- Migration, permeation, and barrier functions -- Convenience and quality preservation -- Shelf-life extension and safety enhancement -- Active substance carriers and controlled release -- Non-edible product applications.

Other process-aiding functions -- Scientific parameters -- Chemistry of film-forming materials -- Film-forming mechanisms -- Physical chemistry of films -- Practical parameters for commercialization -- Film-production processes -- Feasibility of commercial system -- Consumer-related issues -- Regulatory issues -- Edible film and coating research trends -- Conclusion -- References -- 10 Processes and Applications for Edible Coating and Film Materials from Agropolymers -- Edible biopolymer coatings for foods -- Introduction: the role of edible biopolymer coatings -- A historical view of edible coatings -- Problems associated with edible coatings to be overcome -- How edible coatings work: controlling internal gas composition -- Measurement of internal gas composition -- Selecting edible coatings -- Gas permeation properties of edible coatings -- Wettability of edible coatings -- Diffusivity determination of fruit skin and flesh -- Future trends -- Edible biopolymer films for foods -- Introduction: edible biopolymer films -- Composition of edible biopolymer films and their classification -- Edible biopolymer film formation mechanisms -- Polysaccharide-based biopolymer film -- Protein-based biopolymer film -- Effect of plasticizer in edible biopolymer film -- Development of edible biopolymer films based on protein -- Soy protein -- Wheat protein -- Corn protein -- Gelatin -- Milk whey protein -- Others -- Development of various edible biopolymer films based on polysaccharides -- Starch -- Chitosan -- Cellulose -- Others -- Development of edible biopolymer films combined with polysaccharides and protein -- Functionalities of edible biopolymer film -- Edible biopolymer film as active packaging materials -- Current status of edible biopolymer film -- References -- 11 Edible Coating and Film Materials: Proteins -- Introduction -- Films based on milk proteins.

Caseins -- Whey proteins -- Collagen and gelatin -- Plasma proteins -- Myofibrillars proteins -- Egg white -- Soy protein -- Wheat gluten -- Zein coatings and films -- Protein-based nanocomposites -- References -- 12 Edible Coating and Film Materials: Carbohydrates -- Introduction -- Polysaccharides and their edible coatings and films -- Cellulose and derivatives -- Chitosan -- Pectin -- Galactomannans -- Conclusion -- References -- 13 Edible Coating and Film Materials: Lipid Bilayers and Lipid Emulsions -- Introduction -- Materials for the preparation of lipid-based edible films and coatings -- Preparation of lipid-based edible films and coatings -- Properties of lipid-based edible films and coatings -- Properties of lipid monolayer films -- Properties of bilayer films -- Properties of emulsion films -- Applications -- Meat products -- Cereal and bakery coatings -- Dried fruits and nut coatings -- Fresh and minimally processed fruits and vegetables -- Edible packaging -- Conclusion -- References -- 4 Biopolymer Packaging -- 14 Bioplastics for Food Packaging: Chemistry and Physics -- Introduction -- Compostable bioplastics -- Polylactic acid (PLA) -- Chemical structure of PLA -- Physical properties of PLA -- Modification of PLA and its effect on physical properties of PLA -- Biodegradable polymers -- Starch -- Thermoplastic starch (TPS) -- Starch composites -- Polyhydroxyalkanoates (PHAs) -- PHA composites -- Other biodegradable plastics -- Recyclable bioplastics -- Bio-based PET -- Bio-based PE and PP -- Summary -- References -- 15 Utilization of Bioplastics for Food Packaging Industry -- Introduction -- Recent research on bioplastics for food packaging applications -- U.S. patent applications -- Research trends in bioplastics packaging systems -- Applications of bioplastics in the current market -- Current and future bioplastics market.

PLA market.