Functional Coatings for Food Packaging Applications
The food packaging industry is experiencing one of the most relevant revolutions associated with the transition from fossil-based polymers to new materials of renewable origin. However, high production costs, low performance, and ethical issues still hinder the market penetration of bioplastics. Rec...
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Farris, Stefano edt Functional Coatings for Food Packaging Applications Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020 1 electronic resource (350 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier The food packaging industry is experiencing one of the most relevant revolutions associated with the transition from fossil-based polymers to new materials of renewable origin. However, high production costs, low performance, and ethical issues still hinder the market penetration of bioplastics. Recently, coating technology was proposed as an additional strategy for achieving a more rational use of the materials used within the food packaging sector. According to the packaging optimization concept, the use of multifunctional thin layers would enable the replacement of multi-layer and heavy structures, thus reducing the upstream amount of packaging materials while maintaining (or even improving) the functional properties of the final package to pursue the goal of overall shelf life extension. Concurrently, the increasing requirements among consumers for convenience, smaller package sizes, and for minimally processed, fresh, and healthy foods have necessitated the design of highly sophisticated and engineered coatings. To this end, new chemical pathways, new raw materials (e.g., biopolymers), and non-conventional deposition technologies have been used. Nanotechnology, in particular, paved the way for the development of new architectures and never-before-seen patterns that eventually yielded nanostructured and nanocomposite coatings with outstanding performance. This book covers the most recent advances in the coating technology applied to the food packaging sector, with special emphasis on active coatings and barrier coatings intended for the shelf life extension of perishable foods. English Research & information: general bicssc active food packaging antimicrobial antioxidant biocatalytic surface modification pectin edible films biopolymer coatings fruits vegetables agricultural wastes revalorisation fresh-cut conditioning liquid coatings spoiling microorganisms probiotics Citrus spp. postharvest disease control fruit quality fungicide alternatives edible coatings chitosan antifungal ingredients gas barrier coating thin film PET bottle DLC SiOx SiOC isotactic polypropylene zinc oxide properties active packaging composites carvacrol coextrusion lysozyme lactoferrin salmon food coatings food preservation biopolymers antioxidant and antimicrobial agents burrata cheese shelf life antimicrobial coating packaging design bilayer films strawberry packaging chitosan hydrochloride edible film food safety antimicrobial properties Botrytis cinerea Pectobacterium carotovorum subsp. carotovorum rotting cellulose nanocrystals (CNC) starch nanoparticles (SNP) barrier films nanomaterials nanocomposites bio-coatings oxygen barrier water vapor barrier paper surface Raman microscopy mapping barrier coating paper-based food packaging material alginate water vapor transmission rate MOSH/MOAH migration permeation grease barrier water absorptiveness HPLC-GC coupled with a flame ionization detector (FID) structural changes egg preservation Carica papaya L. starch image analysis porphyrin chlorophyllin active coating photoactivation self-sanitizing bologna electrospinning electrospraying superhydrophobicity polyethylene terephthalate (PET) polylactide (PLA) active films thermogravimetric analysis UV protection X-ray diffraction PET lamination nanoindentation interface edible coating hairy fig fruits navel oranges physicochemical responses 3-03936-850-8 3-03936-851-6 Vartiainen, Jari edt Farris, Stefano oth Vartiainen, Jari oth |
language |
English |
format |
eBook |
author2 |
Vartiainen, Jari Farris, Stefano Vartiainen, Jari |
author_facet |
Vartiainen, Jari Farris, Stefano Vartiainen, Jari |
author2_variant |
s f sf j v jv |
author2_role |
HerausgeberIn Sonstige Sonstige |
title |
Functional Coatings for Food Packaging Applications |
spellingShingle |
Functional Coatings for Food Packaging Applications |
title_full |
Functional Coatings for Food Packaging Applications |
title_fullStr |
Functional Coatings for Food Packaging Applications |
title_full_unstemmed |
Functional Coatings for Food Packaging Applications |
title_auth |
Functional Coatings for Food Packaging Applications |
title_new |
Functional Coatings for Food Packaging Applications |
title_sort |
functional coatings for food packaging applications |
publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
publishDate |
2020 |
physical |
1 electronic resource (350 p.) |
isbn |
3-03936-850-8 3-03936-851-6 |
illustrated |
Not Illustrated |
work_keys_str_mv |
AT farrisstefano functionalcoatingsforfoodpackagingapplications AT vartiainenjari functionalcoatingsforfoodpackagingapplications |
status_str |
n |
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(CKB)5400000000045668 (oapen)https://directory.doabooks.org/handle/20.500.12854/68959 (EXLCZ)995400000000045668 |
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Functional Coatings for Food Packaging Applications |
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