10.5.1 Impact on Human Health and the Environment 354
10.5.2 Regulations on Use in the Food Sector 356
10.6 Conclusion and Perspectives 357
References 358
11 Silver and Zinc Oxide Nanoparticles in Films and Coatings 368 Abhishek Roy, K. Dharmalingam, and R. Anandalakshmi
11.1 Introduction 368
11.2 Antimicrobial Properties 369
11.3 Biopolymer-Based Silver Nanocomposites 375
11.4 ZnO Nanostructures in Biopolymers 377
11.5 Applications of Silver Bionanocomposites 379
11.6 Applications of ZnO Bionanocomposites 383
11.7 Conclusion and Perspectives 384
References 385
12 Plant-Based Active Compounds in Food Packaging 394 N. Arul Manikandan, Kannan Pakshirajan, and G. Pugazhenthi
12.1 Introduction 394
12.2 Plant-Based Active Compounds 396
12.2.1 Simple Phenolic Compounds 396
12.2.2 Flavones, Flavanols, and Flavonoids 396
12.2.3 Quinones 396
12.2.4 Tannins 397
12.2.5 Coumarins 398
12.2.6 Alkaloids 398
12.2.7 Terpenes 398
12.3 Active Components to Control Microbial Spoilage 398
12.3.1 Turmeric 405
12.3.2 Cinnamon 405
12.3.3 Lemongrass 405
12.3.4 Neem 406
12.3.5 Coriander 406
12.3.6 Garlic 406
12.3.7 Rosemary 406
12.3.8 Grapefruit Seed 407
12.3.9 Aloe Vera 407
12.3.10 Oregano 407
12.4 Active Materials to Control Food Oxidation (Food Antioxidants) 408
12.4.1 Quercetin 408
12.4.2 Carnosic Acid 409
12.4.3 Ellagic Acid 410
12.4.4 Ferulic Acid 410
12.4.5 α-Tocopherol 411
12.5 Polymer-Based Composites 411
12.6 Conclusion and Perspectives 415
References 415
13 Essential Oils in Active Films and Coatings 422 K. Dharmalingam, Abhishek Roy, and R. Anandalakshmi
13.1 Introduction 422
13.2 Classifications and Components 423
13.3 Properties and Characteristics 424
13.4 Encapsulation 425
13.5 Biopolymer-Essential Oil Composites 428
13.6 Applications 432
13.7 Conclusion and Perspectives 438
References 439
14 Edible Films and Coatings 445 Indra Bhusan Basumatary, Sweety Kalita, Vimal Katiyar, Avik Mukherjee, and Santosh Kumar
14.1 Introduction 445
14.2 Biopolymers 447
14.2.1 Polysaccharides 447
14.2.2 Proteins 448
14.2.3 Lipids 450
14.3 Natural Active Components 450
14.3.1 Plant Extracts 450
14.3.2 Antimicrobial Peptides 452
14.3.3 Probiotics 453
14.4 Nanomaterials 453
14.4.1 Inorganic Nanomaterials 453
14.4.2 Organic Nanomaterials 455
14.5 Extending Shelf-Life of Food 456
14.5.1 Fruits and Vegetables 456
14.5.2 Meat, Poultry, and Fish 459
14.5.3 Milk and Dairy Products 460
14.6 Conclusion and Perspectives 460
References 465
Index 476
"Synthetic plastics have become popular food packaging materials that are profusely used in various forms and facets. However, in recent years, disposal of plastic food packaging wastes, particularly the single use plastics, have become major concerns as environmental pollutants. In this context, biopolymer based neat, composite or hybrid films and coatings have gained tremendous research interests to address these concerns. Biopolymers are characterized by easy disposal, recycling, rapid biodegradation or composting, which make them environment-friendly. Plant based biopolymers such as starch, cellulose, pectin, gluten, zein, carnauba wax; animal based biopolymers such as gelatin, casein, chitosan, beeswax; microbial biopolymers such as dextran, pullulan, xanthan, microbial cellulose; and biopolymers derived from biobased monomers such as polylactic acid (PLA) are commonly used to fabricate films and coatings for food packaging applications. Biopolymer based films and coatings suffer from relatively inferior mechanical and barrier properties compared to synthetic plastics, and also lack the desired antimicrobial and antioxidant properties. To address these shortcoming, composite or hybrid films blended with other biopolymer(s) and/or reinforced with filler materials e.g. essential oil components, nanoparticles, antimicrobials and antioxidants, etc. are effective. Despite all these advantages, the manufacturing cost of biopolymer based food packaging films and coatings is higher than that of synthetic plastic films and coatings. But, in recent years, modern technologies and large scale production of these sustainable food packaging have rendered them profitable to food packaging industries. In this chapter, an introductory overview of biopolymers, their classification, properties, and food packaging and preservation applications are described."--
About the Author Professor Joydeep Dutta, Functional Nano-Materials (FNM), KTH Royal Institute of Technology, Stockholm, Sweden Professor Dutta is Chair of Functional Materials at KTH Royal Institute of Technology, Stockholm, Sweden. His research interests encompass development of nanomaterials for planetcare and healthcare applications including enhanced treatment of impaired water, desalination, catalysis, photocatalysis, amongst others.
Dr Santosh Kumar, Assistant Professor, Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, India Research interests: Functional Nano-Materials (FNM) for Food and Environment applications; Nanocomposite based films and coatings for food packaging applications and Green Synthesis of Nanoparticles and their Antimicrobial Assessment
Dr Avik Mukherjee, Associate Professor, Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, India Areas of specialization: Microbiological quality and safety of foods, food quality and safety management, food preservation and processing.