Cover -- Multifunctional and nanoreinforced polymers for food packaging -- Copyright -- Contents -- Contributor contact details -- Preface -- 1 Multifunctional and nanoreinforced polymers for food packaging -- 1.1 Introduction -- 1.2 Structural factors governing barrier properties -- 1.3 Novel polymers and blends -- 1.4 Nanocomposites -- 1.5 Future trends -- 1.6 References -- 1.7 Appendix: Abbreviations -- Part I Nanofillers for plastics in food packaging -- 2 Multifunctional nanoclays for food contact applications -- 2.1 Introduction -- 2.2 Antimicrobial nanoclays -- 2.3 Oxygen-scavenging nanoclays -- 2.4 Future trends -- 2.5 References -- 3 Hydrotalcites in nanobiocomposites -- 3.1 Introduction -- 3.2 Hydrotalcite-like compounds (HTlc): basic chemistry -- 3.3 Organicallymodified biocompatible hydrotalcite-like compounds (HTlc) -- 3.4 Nanocomposites of biodegradable polymeric matrices andmodified hydrotalcites -- 3.5 Conclusions and future trends -- 3.6 References and further reading -- 4 Cellulose nanofillers for food packaging -- 4.1 Introduction -- 4.2 Morphological and structural characteristics of cellulose nanofillers -- 4.3 Extraction and refining of cellulose nanofillers -- 4.4 Mechanical properties of cellulose nanofillers -- 4.5 Surfacemodification of cellulose nanofillers -- 4.6 Preparation of cellulose-reinforced nanocomposites -- 4.7 Future trends and applications of cellulose nanofillers -- 4.8 References -- 5 Electrospun nanofibers for food packaging applications -- 5.1 Electrospinning -- 5.2 Functional nanofibers -- 5.3 Nanoencapsulation -- 5.4 Electrospinning in packaging applications -- 5.5 Future trends -- 5.6 References -- Part II High barrier plastics for food packaging -- 6 Mass transport and high barrier properties of food packaging polymers -- 6.1 Introduction: the basics ofmass transport -- 6.2 Diffusivity.

6.3 Solubility -- 6.4 Whatmakes a barrier a barrier? -- 6.5 Characterisation techniques -- 6.6 References -- 7 Ethylene norbornene copolymers and advanced single-site polyolefins -- 7.1 Introduction -- 7.2 Synthesis andmolecular structure: advanced single-site polyolefins -- 7.3 Macromolecular structure: advanced single-site polyolefins -- 7.4 Macromolecular structure: ethylene-norbornene copolymers -- 7.5 Nanocomposite preparation: advanced singlesite polyolefins -- 7.6 Future trends -- 7.7 Sources of further information and advice -- 7.8 References -- 8 Advances in polymeric materials for modified atmosphere packaging (MAP) -- 8.1 Introduction -- 8.2 Modified atmosphere packaging (MAP) -- 8.3 Physiological factors affecting shelf-life of fresh produce -- 8.4 Post-harvest pathology of fruits and vegetables -- 8.5 Response of fresh produce tomodified atmosphere packaging -- 8.6 Polymeric films for application inmodified atmosphere packaging (MAP) -- 8.7 Cellulose-based plastics -- 8.8 Biodegradable polymers -- 8.9 Multilayer plastic films -- 8.10 Gas permeation or gas transmission -- 8.11 Water vapor permeability -- 8.12 Packaging systems inmodified atmosphere packaging (MAP) -- 8.13 Advanced technology for efficientmodified atmosphere packaging (MAP) -- 8.14 Packagemanagement -- 8.15 Design ofmodified atmosphere packaging (MAP) -- 8.16 Mathematicalmodeling of gaseous exchange in modified atmosphere packaging (MAP) systems -- 8.17 Current application of polymeric films for modified atmosphere packaging (MAP) of fruits and vegetables -- 8.18 Future trends -- 8.19 References and further reading -- 9 Nylon-MXD6 resins for food packaging -- 9.1 Structure and general overview -- 9.2 Processing -- 9.3 Gas barrier properties -- 9.4 Other properties -- 9.5 Applications -- 9.6 Nylon-MXD6 nanocomposites -- 9.7 Future trends -- 9.8 References.

10 Ethylene-vinyl alcohol (EVOH) copolymers -- 10.1 Introduction -- 10.2 Structure and general properties of ethylene-vinyl alcohol (EVOH) copolymers -- 10.3 Ethylene-vinyl alcohol (EVOH) versus aliphatic polyketones -- 10.4 Processing in packaging -- 10.5 Improving retorting of ethylene-vinyl alcohol (EVOH) -- 10.6 Nanocomposites of ethylene-vinyl alcohol (EVOH) and poly(vinyl) alcohol (PVOH) -- 10.7 Future trends -- 10.8 References -- 11 High barrier plastics using nanoscale inorganic films -- 11.1 Introduction -- 11.2 Nanotechnologies of thin films for advanced food packaging -- 11.3 Thin filmtechnologies for polymer coating using vacuumprocesses -- 11.4 Physical vapour deposition (PVD) processes -- 11.5 Inorganic thin filmsystems -- 11.6 Functional properties of diffusion barrier coated polymers -- 11.7 Future trends -- 11.8 References -- 12 Functional barriers against migration for food packaging -- 12.1 Introduction -- 12.2 Food safety issues related tomigration -- 12.3 Functional barriers -- 12.4 Nanostrategies for functional barriers -- 12.5 Future trends -- 12.6 Sources of further information and advice -- 12.7 References and further reading -- Part III Active and bioactive plastics -- 13 Silver-based antimicrobial polymers for food packaging -- 13.1 Introduction -- 13.2 Incorporation of silver into coatings and polymermatrices -- 13.3 Antimicrobial silver in food packaging -- 13.4 Future trends -- 13.5 Sources of further information and advice -- 13.6 References and further reading -- 14 Incorporation of chemical antimicrobial agents into polymeric films for food packaging -- 14.1 Introduction -- 14.2 Antimicrobial agents -- 14.3 Chemical antimicrobial agents -- 14.4 Natural antimicrobial agents -- 14.5 Polymers (synthetic or natural) -- 14.6 Nano-antimicrobial agents -- 14.7 Antimicrobial films and coatings -- 14.8 Antimicrobial activity.

14.9 Future trends -- 14.10 References -- 14.11 Appendix: Abbreviations -- 15 Natural extracts in plastic food packaging -- 15.1 Introduction -- 15.2 Natural plant extracts as antimicrobials and antioxidants -- 15.3 Designing active plastic packaging systems fromnatural plant extracts -- 15.4 Packaging films based on natural extracts -- 15.5 Factors to consider in designing active systems -- 15.6 Future trends -- 15.7 Sources of further information and advice -- 15.8 References and further reading -- 16 Bioactive food packaging strategies -- 16.1 Introduction -- 16.2 Definition and technologies -- 16.3 Nanotechnologies -- 16.4 Controlled release of bioactives -- 16.5 Future trends -- 16.6 References and further reading -- Part IV Nanotechnology in sustainable plastics for food packaging -- 17 Polylactic acid (PLA) nanocomposites for food packaging applications -- 17.1 Introduction and properties of polylactic acid (PLA) -- 17.2 Nanobiocomposites of polylactic acid (PLA) for monolayer packaging -- 17.3 Future trends -- 17.4 References and further reading -- 18 Polyhydroxyalkanoates (PHAs) for food packaging -- 18.1 Introduction -- 18.2 Commercial developments -- 18.3 Polyhydroxyalkanoates (PHAs) and their nanocomposite films -- 18.4 Polyhydroxyalkanoate (PHA) foams and paper coatings -- 18.5 Conclusions -- 18.6 Future trends -- 18.7 Sources of further information and advice -- 18.8 References -- 19 Starch-based polymers for food packaging -- 19.1 Introduction -- 19.2 Market for starch-basedmaterials and potential applications -- 19.3 Structure and properties of native and plasticized starch -- 19.4 Processing in packaging -- 19.5 Mechanical and barrier performance of starchbased systems -- 19.6 Nanocomposites -- 19.7 Future trends -- 19.8 Sources of further information and advice -- 19.9 References.

20 Chitosan polysaccharide in food packaging applications -- 20.1 Introduction -- 20.2 Structure and properties -- 20.3 Processing in packaging -- 20.4 Antimicrobial chitosan -- 20.5 Barrier performance -- 20.6 Nanocomposites -- 20.7 Future trends -- 20.8 References -- 21 Carrageenan polysaccharides for food packaging -- 21.1 Introduction -- 21.2 Structure and properties of carrageenan -- 21.3 Processing in packaging -- 21.4 Barrier performance -- 21.5 Nanocomposites -- 21.6 References and further reading -- 22 Protein-based resins for food packaging -- 22.1 Materials (sources, extraction, structure and properties) -- 22.2 Structure and properties -- 22.3 Packagingmaterials characterization (barrier performance,mechanical properties) -- 22.4 Applications -- 22.5 Future trends -- 22.6 References -- 23 Wheat gluten (WG)-based materials for food packaging -- 23.1 Introduction -- 23.2 Preparation ofwheat gluten-basedmaterials -- 23.3 Mechanical and barrier properties ofwheat gluten-basedmaterials -- 23.4 Wheat gluten-based nanocomposites -- 23.5 Example of integrated approach for the packaging of fresh fruits and vegetables -- 23.6 Future trends -- 23.7 References -- 24 Safety and regulatory aspects of plastics as food packaging materials -- 24.1 Introduction -- 24.2 Indirect food additives -- 24.3 Nanotechnology in food contactmaterials -- 24.4 Migration of additives -- 24.5 Indian Standards for overallmigration (IS:9845-1998) -- 24.6 US Food and Drug Administration (US FDA) Code of Federal Regulations (CFR) -- 24.7 European Commission Directives on plastic containers for foods -- 24.8 Specificmigration of toxic additives -- 24.9 Recent problems in specificmigration -- 24.10 Future trends -- 24.11 References and further reading -- 24.12 Appendix: Abbreviations -- Index.