Releasing Systems in Active Food Packaging: Preparation and Applications

Preface
Contents
About the Editors
Part I: Overview and Future Perspectives of Active Food Packaging
	Chapter 1: The Evolution of Food Packaging, the Active Food Packaging Concept and Its Current and Future Trends
		1 Packaging Since Pre-history
		2 Legal Frame of Food Contact Materials
		3 Migration
		4 Actual and Future Trends in Active Food Packaging
		References
Part II: Releasing Systems in Active Food Packaging
	Chapter 2: Emitters of Antimicrobials
		1 Introduction
		2 Antimicrobial Agents in Emitters
		3 Materials Carrying Antimicrobial Agents
		4 Design of Antimicrobial Emitter Systems
		5 Applicability of Antimicrobial Emitters in Food
			5.1 Sulfur Dioxide (SO2) Emitters
			5.2 Carbon Dioxide (CO2) Emitters
			5.3 Chlorine Dioxide Emitters
			5.4 Ethanol Emitters
			5.5 Essential Oil Emitters
		6 Conclusions
		References
	Chapter 3: Emitters of Antioxidants (With Special Focus on Natural Antioxidants)
		1 Introduction
		2 Active Packaging
		3 Antioxidants
		4 Methods for the Analysis of Antioxidants Used in Active Packaging
		5 Concluding Remarks
		References
	Chapter 4: Emitters of Essential Oils
		1 Introduction
		2 Essential Oils: An Overview
			2.1 Biological Properties of Essential Oils
				2.1.1 Antimicrobial Activity
				2.1.2 Antioxidant Activity
				2.1.3 Flavoring Agent
			2.2 Active Compounds in Essential Oils
			2.3 Micro- and Nano-Encapsulation of Essential Oils
			2.4 Nanoemulsions of Essential Oils
		3 Releasing Systems for Essential Oils
			3.1 Sachets
			3.2 Films
			3.3 Coatings
		4 Essential Oils Emitters from Active Food Packaging
		5 Essential Oils Migration from Packaging to Food
		6 Legal Aspects of the Use of EOs in Food Packaging
		7 Concluding and Perspectives Future
		References
	Chapter 5: Emitters of Flavours, Colorants and Other Food Ingredients
		1 Introduction
		2 Legal Framework
		3 Eating – A Five Senses Experience
		4 Release and Diffusion
			4.1 Kinetics of Release and Diffusion
		5 Triggering Systems
			5.1 Substance Release Triggered by Heat
			5.2 Substance Release Triggered by Mechanical Force
			5.3 Other Triggers for Substance Release
		6 Active Packaging
		7 Systems for Inclusion of Bioactive Compounds in the Package
			7.1 Cyclodextrin Complexes
			7.2 Microencapsulation
			7.3 Films and Coatings – Edible Packaging
		8 Emitters of Flavours, Colorants and Other Food Ingredients
		9 Existing Products and Patents
			9.1 Encapsulated Flavours and Fragrances
			9.2 Scent Prints and Coatings
			9.3 Flavoured Straws
			9.4 Beverages Foamy Heads
			9.5 Anti-fogging Coating
			9.6 Edible Natural Apple Essence Sustained-Release Liposomes
			9.7 Apparatus for Improving the Aroma and Flavour of Beverages
			9.8 Controlled Release of Fragrance
			9.9 Packaging for Delaying Spoilage and Maintaining Organoleptic Qualities
		10 A Promising Future for Active Packaging – Concluding Remarks
		References
	Chapter 6: Temperature Control Emitters
		1 Introduction
		2 Phase-Change Materials (PCMs)
			2.1 Organic PCMs
			2.2 Inorganic PCMs
			2.3 Solid-to-Solid PCMs
		3 Heat/Cold Emitters
		4 Temperature-Controlled Packaging
		5 Future Development and Prospects
		References
Part III: Preparation and Effectiveness of Releasing Systems in Active Food Packaging
	Chapter 7: Different Approaches for the Inclusion of Bioactive Compounds in Packaging Systems
		1 Introduction
			1.1 Bioactive Compound Sources
			1.2 Advantage of Nanotechnology in Food Packaging
			1.3 Nanoencapsulation for Improved Food Packaging Properties
		2 Encapsulation of Bioactive Molecules
		3 Micro and Nano-encapsulation Techniques
			3.1 Spray Drying
			3.2 Freeze Drying
			3.3 Complex Coacervation
			3.4 Emulsification
			3.5 Antisolvent Precipitation
			3.6 Extrusion
			3.7 Electrospinning and Electro-Spraying
		4 Various Forms of Micro and Nano-encapsulate Carriers Used in Food Packaging
			4.1 Reservoir and Matrix
			4.2 Emulsions
				4.2.1 Microemulsions
				4.2.2 Nanoemulsions
			4.3 Lipid Based Carriers
				4.3.1 Liposomes
				4.3.2 Solid Lipid Nanoparticles
			4.4 Protein-Based Carriers
				4.4.1 Caseins
				4.4.2 Cereal Proteins
				4.4.3 Gelatins
				4.4.4 Soy Proteins
				4.4.5 Whey Proteins
			4.5 Polysaccharide Micro and Nanocarriers
				4.5.1 Cellulose & Cellulose Derivatives
				4.5.2 Chitosan
				4.5.3 Alginate
				4.5.4 Starch
		5 Technological Challenges, Food Integrity and Regulatory Manifestations in Encapsulation
			5.1 Technological Challenges in Preparation of Micro and Nanoencapsuled Systems
			5.2 Safety Aspects
			5.3 Regulatory Aspects
		6 Future Trends
		7 Conclusion
		References
	Chapter 8: Effect of the Presence of Bioactive Compounds Embedded into Active Packaging Films on Their Mechanical and Barrier Properties
		1 Introduction
		2 Mechanical Properties of Active Packaging Flexible Films Containing Various Bioactives
			2.1 Mechanical Properties of Flexible Bioactive Films Obtained by Solvent-Casting Technique
			2.2 Mechanical Properties of Flexible Bioactive Films Obtained by Melt-Mixing/Extrusion Techniques
		3 Barrier Properties of Packaging Flexible Films Containing Various Bioactive Compounds
			3.1 Water and Oxygen Barrier Properties of Flexible Bioactive Films
			3.2 UV Barrier Properties of Flexible Bioactive Films
		4 Conclusions
		References
	Chapter 9: Effectiveness and Release Studies of Bioactive Systems
		1 Introduction
		2 How to Measure the Effectiveness of Bioactive Releasing Systems?
			2.1 Migration Tests and Current Guidelines and Regulations
			2.2 Antimicrobial Systems
			2.3 Antioxidant Systems
			2.4 Others: Flavors, Colorants and Food ingredients
		3 Release Studies of Bioactive Packaging Systems and Their Effectiveness
			3.1 Antimicrobial Packaging
			3.2 Antioxidant Packaging
			3.3 Others: Flavours, Colorants, Other Food ingredients
		4 Conclusions
		References
	Chapter 10: Edible Active Coating Systems for Food Purposes
		1 Introduction
		2 Legislation
		3 Composition of Edible Active Coatings
			3.1 Biopolymers
				3.1.1 Polysaccharides
					Starch
					Pectin
					Cellulose and Derivates
					Chitin and Chitosan
					Carrageenan
					Alginate
					Microbial Polysaccharides: Pullulan, Gellan, and Xanthan Gum
				3.1.2 Proteins
					Soy Protein
					Wheat Gluten
					Corn Zein
					Casein and Whey Protein
					Collagen and Gelatines
				3.1.3 Lipids
					Waxes
					Resins
				3.1.4 Composites
			3.2 Active Compounds
				3.2.1 Antioxidant Compounds
				3.2.2 Antibacterial Compounds
				3.2.3 Antifungal Compounds
		4 Preparation of Edible Active Coatings
			4.1 Spraying
			4.2 Dipping
			4.3 Spreading
		5 Application of Edible Active Coatings
			5.1 Fruits and Vegetables
			5.2 Meat and Fish Products
			5.3 Dairy Products
			5.4 Other Food Products
		6 Conclusion
		References
Part IV: Application of Releasing Active Packaging in Different Food Categories
	Chapter 11: Application of Releasing Systems in Active Packaging of Meat Products
		1 Introduction
		2 Meat
			2.1 Composition and Lipidic Content
			2.2 Meat Products
			2.3 Meat Degradation and Shelf-Life
		3 Legislation
			3.1 Meat Legislation
			3.2 Food Additives Legislation
			3.3 Food Packaging Legislation
		4 Additives Applied Directly and Indirectly to Meats
			4.1 Antioxidant Additives
			4.2 Antimicrobials
			4.3 Coloring Agents
			4.4 Other Additives
		5 Active Packaging
			5.1 Oxygen Scavengers
			5.2 Carbon Dioxide Scavengers and Emitters
			5.3 Moisture Scavenger (Absorbers)
			5.4 Antimicrobial Active Packaging
			5.5 Antioxidant Active Packaging
		6 Conclusion
		References
	Chapter 12: Application of Releasing Systems in Active Packaging for Dairy Products
		1 Introduction
		2 Deteriorative Reactions in Dairy Products
			2.1 Milk
			2.2 Cheese
		3 Active Packaging of Dairy Products: Concepts and Application
		4 Antimicrobial Release Systems
		5 Antioxidant Release Systems
		6 Active Films and Coatings Based on Essential Oils
		7 Conclusions
		References
	Chapter 13: Application of Releasing Packaging in Beverages
		1 Introduction
			1.1 History, Role and Other Implications of the Beverage Packaging
			1.2 Legislation
		2 Packaging Technology
			2.1 Typical Materials Used in Beverages Packaging
			2.2 New Technologies and Materials for Beverage Packaging
		3 Releasing Active Packaging Applications in Beverages
			3.1 Antioxidant
			3.2 Antimicrobial
			3.3 Functional
			3.4 Self-Cooling and Self-Heating
		4 Future Trends in Active Packaging
		5 Conclusions
		References
	Chapter 14: Application of Releasing Active Packaging in Cereals and Cereal Based Products
		1 Introduction
		2 Releasing Active Packaging Systems for Cereal Products
			2.1 Essential Oil and Plant Extract Releasing Active Packaging
			2.2 Ethanol Releasing Active Packaging
			2.3 ε-Polylysine Releasing Active Packaging
			2.4 Metal Ions Releasing Active Packaging
			2.5 Chemical Preservatives Releasing Active Packaging
		3 Conclusion
		References
	Chapter 15: Releasing Active Systems Applied to Fruits and Vegetables
		1 Introduction
		2 Releasing Systems Applied to Fruits and Vegetables
			2.1 Essential Oils
			2.2 Ethanol
			2.3 CO2
			2.4 Other Volatile and Non-volatile Compounds Used as Active Release Systems
		3 An Example of Success: Ethylene Scavengers
		4 Nanotechnology Applied to Packaging Release Systems
		5 Conclusions
		References
	Chapter 16: Application of Releasing Active Packaging in Oils and Fats
		1 Introduction
		2 Innovative Materials for Packaging for Oils and Fats
		3 Active Packaging: Improved Properties Conferred to Oil/Fat
			3.1 Antioxidant Capacity
			3.2 Antimicrobial Capacity
			3.3 Flavor/Aroma Properties
			3.4 Color Enhancer
			3.5 Vitamin Fortification
		4 Health and Environmental Benefits of Using Active Food Packaging for Oil/Fats
		5 Limitations, Future Trends and Conclusions
		References
Index