Edible Food Packaging with Natural Hydrocolloids and Active Agents

Cover
Title Page
Copyright Page
Preface
Dedication
Table of Contents
1. Introduction to Active Edible Packaging
	1.1 The history of edible packaging
	1.2 Definition of edible packaging
	1.3 Definition of active packaging and active edible packaging concepts
		1.3.1 Antimicrobial packaging
		1.3.2 Antioxidant packaging
		1.3.3 Flavor-release packaging
		1.3.4 Bioactive packaging
	1.4 Main materials used for development of active edible packaging
	1.5 Edible packaging of different natural hydrocolloids
2. Natural Hydrocolloids: Sources and Major Characteristics
	2.1 Introduction
	2.2 Natural sources of hydrocolloids
	2.2.1 Animal source hydrocolloids
		2.2.1.1 Collagen
		2.2.1.2 Gelatin
		2.2.1.3 Egg proteins
		2.2.1.4 Caseins and caseinates
		2.2.1.5 Whey proteins
		2.2.1.6 Total milk proteins
		2.2.1.7 Chitin and chitosan
	2.2.2 Plant source hydrocolloids
		2.2.2.1 Cellulose and cellulose derivatives
		2.2.2.2 Starch and starch derivatives
		2.2.2.3 Pectin
		2.2.2.4 Gums
		2.2.2.5 Soy proteins
		2.2.2.6 Pulse proteins
		2.2.2.7 Corn or maize zein
		2.2.2.8 Potato proteins
		2.2.2.9 Wheat gluten
		2.2.2.10 Rice proteins
	2.2.3 Algal source hydrocolloids
		2.2.3.1 Agar and carrageenan
		2.2.3.2 Alginate
	2.2.4 Microbial source hydrocolloids
		2.2.4.1 Pullulan
		2.2.4.2 Xanthan
		2.2.4.3 Gellan
3. Ability of Major Natural Hydrocolloids to Form Edible Packaging
	3.1 Introduction
	3.2 Protein-based edible packaging
		3.2.1 Packaging from zein
		3.2.2 Packaging from gluten
		3.2.3 Packaging from collagen
		3.2.4 Packaging from gelatin
		3.2.5 Packaging from soy proteins
		3.2.6 Packaging from Na-caseinate
		3.2.7 Packaging from whey proteins
		3.2.8 Packaging from pulse proteins
		3.2.9 Packaging from potato proteins
		3.2.10 Packaging from rice proteins
	3.3 Polysaccharide-based edible packaging
		3.3.1 Packaging from starch
		3.3.2 Packaging from chitosan
		3.3.3 Packaging from pectin
		3.3.4 Packaging from sodium alginate
		3.3.5 Packaging from agar and carrageenan
4. Natural Active Agents: Sources, Major Characteristics and Potential as Edible Packaging Components
	4.1 Introduction
	4.2 Antimicrobial enzymes
		4.2.1 Lysozyme
		4.2.2 Lactoperoxidase
		4.2.3 Glucose oxidase
		4.2.4 Chitinase
		4.2.5 Polyphenoloxidase
	4.3 Antimicrobial proteins and peptides
		4.3.1 Lactoferrin
		4.3.2 Nisin
		4.3.3 Pediocin
		4.3.4 Sakacin
		4.3.5 Polylysine
	4.4 Phenolic compounds
		4.4.1 Classification of phenolic compounds
		4.4.2 Antioxidant mechanisms of phenolic compounds
		4.4.3 Antimicrobial mechanisms of phenolic compounds
		4.4.4 Major phenolic compounds used in active packaging
			4.4.4.1 Catechins
			4.4.4.2 Quercetin
			4.4.4.3 Curcumin
			4.4.4.4 Tocopherols
			4.4.4.5 Anthocyanins
			4.4.4.6 Crude phenolic extracts
			4.4.4.7 Essential oils
5. Strategies and Methods of Enhancing the Performance of Active Edible Packaging
	5.1 Introduction
	5.2 Enhancing the performance of antimicrobial packaging
		5.2.1 Choosing suitable natural antimicrobials
		5.2.2 Application of synergistic mixtures of antimicrobials
		5.2.3 Application of controlled release strategies
			5.2.3.1 Application of encapsulation
			5.2.3.2 Modification of film properties
			5.2.3.3 Increasing degree of film cross-linking
		5.2.4 Application of combinational preservation methods
	5.3 Enhancing the performance of antioxidant packaging
		5.3.1 Choosing suitable natural antioxidants
			5.3.1.1 Choosing suitable natural antioxidants for beef, pork, chicken and fish
			5.3.1.2 Choosing suitable natural antioxidants for cheese
			5.3.1.3 Choosing suitable natural antioxidants and browning inhibitors for fresh fruits and vegetables
		5.3.2 Combination of suitable antioxidants
		5.3.3 Application of controlled release strategies
		5.3.4 Application of combinational packaging methods
	5.4 Enhancing the performance of flavor-release packaging
		5.4.1 Application of encapsulation
			5.4.1.1 Incorporation of encapsulated flavor compounds into packaging
			5.4.1.2 Use of film matrix as an encapsulant
	5.5 Enhancing the performance of bioactive packaging
		5.5.1 Application of encapsulation
		5.5.2 Application of co-encapsulation
		5.5.3 Optimization of food composition
		5.5.4 Reduction of undesired aroma and taste of bioactive agents
6. Methods of Testing Antimicrobial and Antioxidant Properties of Edible Packaging
	6.1 Introduction
	6.2 Methods of testing release profiles of active agents from edible packaging
		6.2.1 Release tests in distilled water or buffer
			6.2.1.1 Release curve
			6.2.1.2 Calculation of initial release rate
			6.2.1.3 Recovery of active agent
			6.2.1.4 Release tests of films having a floating problem
			6.2.1.5 Release tests of films having an asymmetric surface morphology
		6.2.2 Release tests in different liquid food simulants
		6.2.3 Release tests in gel media
		6.2.4 Release tests in air
		6.2.5 Release and diffusivity tests in food
	6.3 Methods of testing antimicrobial properties of packaging
		6.3.1 Antimicrobial properties of packaging in laboratory media
			6.3.1.1 Zone of inhibition test
			6.3.1.2 Film inoculation tests
			6.3.1.3 Classical shake-flask method
			6.3.1.4 Test of packaging with volatile antimicrobials in the Petri dish
		6.3.2 Antimicrobial properties of packaging in food applications
			6.3.2.1 The criterion of success for food application
			6.3.2.2 Monitoring of specific pathogenic or spoilage microorganisms in inoculated packaged food
			6.3.2.3 Monitoring of total microbial counts for non-inoculated packaged food
	6.4 Methods of testing antioxidant properties of packaging
		6.4.1 Antioxidant properties of packaging in reaction mixtures
			6.4.1.1 Determination of soluble antioxidant capacity
			6.4.1.2 Determination of bound antioxidant capacity
		6.4.2 Antioxidant properties of packaging in food applications
7. Application of Active Edible Packaging for Different Food Categories
	7.1 Introduction
	7.2 Active edible packaging of cheese
	7.3 Active edible packaging of meat and meat products
	7.4 Active edible packaging of poultry and poultry products
	7.5 Active edible packaging of fish and fish products
	7.6 Active edible packaging of fresh fruits and vegetables, seeds, and mushrooms
	7.7 Active edible packaging of bread and other dough food
	7.8 Examples of active edible packaging of food in combination with other preservation methods
Index