Edible Food Packaging: Applications, Innovations and Sustainability

ISBN-13: 9789811623851 / Angielski / Miękka / 2023 / 545 str.

Amrita Poonia; Tejpal Dhewa

Opis

This book discusses the various aspects of sustainable packaging edibles in food industry. It is divided into five main parts. The first section of the book addresses details of edible films, various sources, origin, scope and functions.  Second section covers different sustainable alternatives such as seed gums, fruits and vegetable peels, sea weeds, fruits wastes, dairy by products & anti-oxidant edible packaging. This book also discusses about methods of improvements of mechanical properties of packaging edibles & their food applications, testing methods, innovations, limitations, challenges and nano edibles. It provides insights about the large quantity of wastes and by-products generated by food processing industries. Disposal of these wastes is a big problem due to their high biochemical oxygen demand (BOD) & chemical oxygen demand (COD) which causes severe problem of pollution to the environment. These wastes contain large amounts of proteins, carbohydrates, lipids, minerals, various bioactive compounds and have eco-friendly packaging potential. The book emphasizes on the fact that recycling these wastes as packaging edibles are sustainable and economical.        As a world foreseeing food technology revolution, this book explores the unique topics in food packaging which possesses mammoth commercial applications and environmental potential. Due to its immense scope, this book is highly useful for researchers, food scientists, students and food packaging industry experts.      

Spis treści

Section I: Sources and origin of packaging edibles

1.      Packaging edibles: an overview

2.      Sources, origin and characterization of packaging edibles

3.      Animal and plant based packaging edibles

4.      Scope, functions and novelty of packaging edibles

5.      Novel microbial sources of packaging edibles

Section II: Sustainable alternatives for packaging edibles sources & applications

Fruit and vegetable industry

6.      Fruit and vegetable waste: a taste of future foods

7.      Potato waste based packaging edibles: a new way of food preservation 

8.      Applications and utilization of fruits and vegetable peels & skins for packaging edibles

9.      Fruit purees, extracts and juices of plant origin: sustainable source of packaging edibles

Dairy industry

10.  Dairy by-products based packaging edibles, their properties and applications

Marine industry

11.  Sea-weeds: new source of packaging edibles (biomaterial)

Oilseeds wastes and seed gums 

12.  By-products of oilseeds industry (defatted  cake waste):  biodegradable alternatives for plastics

13.  Seed gums: sources, applications and recent trends in packaging edibles

Section III: Shelf-life, safety and improvement packaging edibles

14.  Edible packaging and shelf- life extension of foods

15.  Prevention of microbial attack of edible packaging during storage

16.  Packaging edibles: Mechanical properties and  testing methods 

17.  Methods of improvement of barrier and mechanical properties of edible packaging

18.  Multifunctional edibles and their applications in food industry

 

Section IV: Packaging edibles and their regulatory aspects

19.  Packaging edibles: new challenges and regulatory aspects

20.  Limitations, inferior physical properties and storability of packaging edibles

21.  Consumer acceptance and scaling up concepts to commercial applications of packaging edibles

Section V:  Innovations in packaging edibles in other sectors

22.  Edible packaging: sustainable solution, recent trends and future outlook

23.  Edible packaging for liquid foods

24.  Nano edibles: recent trends and innovations

25.  Edible Packaging: a vehicle for functional bioactive compounds

26.  Antimicrobial edible packaging

Antioxidant edible packaging

O autorze

Amrita Poonia is working as an Assistant Professor in the Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India. She has published two laboratory manuals, more than 15 book chapters at National and International level. Dr. Poonia has conducted/ offered a Massive Open Online Course (MOOC) under agMOOCs on Functional Foods: Concept, Technology and Health Benefits from (8 October, 2018 to 19 November, 2018) and awarded with the Certificate of Appreciation for offering a Massive Open Online Course (MOOC) under agMOOCs, by Commonwealth of Learning (COL) Canada. She has published more than 50 publications in esteemed National and International Journals. She has successfully completed a project on “Identification of Food borne pathogen (Listeria monocytogenes) in Shrikhand Using PCR (Polymerase Chain Reaction)” at BHU & supervised 2 Ph.D scholars, 28 M.Sc students and 2 Ph. D scholars are perusing their research under her supervision.

Tejpal Dhewa is a faculty in the School of Life Sciences, Central University of Haryana, Mahendergarh. He is the Coordinator, Food Safety Training and Certification (FoSTaC) Centre, Food Safety and Standards Authority of India (FSSAI), and University SWAYAM Coordinator- Central University of Haryana. Dr. Dhewa is a Course Coordinator of SWAYAM UGC MOOC on “Food Microbiology and Food Safety”. Dr. Dhewa has a diverse industrial, teaching, and research experience. He has published his research works in national and international journals. Dr. Dhewa also supervised several master’s theses/dissertations. He has successfully completed DU innovation project (2013-2015), and conducted short-term courses on “Food Safety, Food Security, and Food Regulations: A Primer” from September 16-20, 2018; “Metabolomics in Food and Nutrition Science Research: From Concepts to Applications” from February 15-19, 2019. “Food Fortification and Human Health: From Concepts to Public Health Applications” from September 9-13, 2019 under the Ministry of Human Resource Development (MHRD).