Food Safety, Plastics and Sustainability: Materials, Chemicals, Recycling and the Circular Economy

ISBN-13: 9781394174560 / Angielski

Johannes Karl Fink

Opis

FOOD SAFETY, PLASTICS AND SUSTAINABILITY A unique book by a well-known polymer scientist on a subject that is trending in plastics engineering. This book focuses on plastics for food safety, materials, chemicals and methods, as well as the applications of these polymers. The book begins with a chapter on food safety. Here, food security and the issues of migration of substances from packaging into the corresponding food, as well as the impact of microplastics on humans and the environment are discussed. In the next chapter, regulations, standards, and specifications are detailed. In another chapter, testing methods, such as risk assessment, freshness testing of food, and food colorants are discussed. In the chapter entitled “Food Packaging”, the methods that can be used for these issues are given as well as the special materials for food packaging. The chapter on materials includes a discussion on nanocomposites, biopolymers, microplastics, and edible films. This is followed by chapters on additives and applications, such as functional food applications. The final chapter covers the identification of the materials, the methods for recycling, plastic waste generation, and post-consumer polyolefins. Three separate indexes ensure a reader/user-friendly experience.

Spis treści

Preface xi1 Food Safety 11.1 Food Security 21.2 Migration of Substances from Packaging 31.2.1 Modeling of Migration 41.2.2 Sample Pretreatment Methods 61.2.3 Special Chemicals 71.2.4 Safety of Recycled HDPE and PP 111.3 Food Safety and Hygiene 121.3.1 Sensors for Amine Detection 131.4 Impact of Microplastics on Humans and the Environment 141.4.1 Polychlorinated Biphenyl Compounds 171.4.2 Polycyclic Aromatic Hydrocarbon Compounds 171.4.3 Organochlorine Pesticides 211.4.4 Carcinogens 301.5 Methods of Food Packaging 421.6 Recycling Safety 58References 582 Regulations 672.1 European Strategy for Plastics 672.2 Basic Principles of Packaging 682.3 Colorants and Optical Brighteners 682.4 Non-intentionally Added Substances in Food Contact Material 692.4.1 Analysis Methods 712.5 Recycling 742.5.1 Recycled Plastics in Food Packaging 742.5.2 Planning and Decision-Making Process 762.5.3 Mechanical Recycled Plastics 762.6 Standards 772.6.1 Gloves 782.6.2 Specifications for Compostable Plastics 782.6.3 Containers for Packaging of Liquid Foodstuffs 792.6.4 Williams-Landel-Ferry Equation 79References 803 Testing Methods 833.1 Risk Assessment 843.2 Antimicrobial Packaging 843.3 Food Colorants 963.3.1 Milk Freshness Testing 1013.3.2 Meat Freshness Testing 1023.3.3 Fish Freshness Testing 1033.4 Standards 1033.4.1 Odor and Taste Transfer from Packaging Film 1063.4.2 Annealed Aluminum and Aluminum-Alloy Foil for Food Contact 1063.4.3 Detection of Leaks in Packages 1073.4.4 Changes in Sensory Attributes 1113.4.5 Irradiated Food Contact Materials 1123.4.6 Oxygen Headspace Analysis 114References 1144 Food Packaging 1214.1 Automated Method 1214.2 Multilayer Packaging 1264.3 Flexible Packaging 1274.4 Multicomponent Package 1294.4.1 Barrier Films 1344.5 Chlorine Dioxide Gas-Releasing Package 1404.6 Sustainable Food Packaging 1424.7 Ventable Food Packages 1424.7.1 Ventable Microwave-Safe Food Package 1424.7.2 Self-Venting Microwave-Safe Food Package 1434.7.3 Smart and Active Food Packaging 1434.8 Packages for Pourable Food 1464.9 Food Storage 1494.9.1 Trays 1494.9.2 Storage Container 1514.9.3 Storage System 1544.10 Special Materials for Food Packaging 1564.10.1 Film-Forming Biodegradable Classes 1564.10.2 Cytotoxicity 1584.10.3 Microwavable Food Packaging Materials 1604.10.4 Film-Forming Materials 1614.10.5 Antimicrobial Biodegradable Food Packaging 1644.10.6 Multilayer Films for Food Packaging 1704.10.7 Bilayer Film with Dihydromyricetin 170References 1745 Materials 1915.1 Nanocomposites 1915.1.1 PVC/Ag Nanocomposites 1925.1.2 Montmorillonite Clays 1935.1.3 Graphene Nanoplates 1975.1.4 Carbon Nanotubes 1975.1.5 Micro- and Nanoplastics 1975.2 Biopolymers 1985.2.1 Proteins 1995.2.2 Gelatin 2035.2.3 Storage Polymers in Bacterial Cells 2075.2.4 Bio-Based Nanocomposites 2085.2.5 Starch 2095.2.6 Dry Heating Treatment 2105.2.7 Thermoplastic Starch 2105.2.8 Modified Starch 2115.2.9 Starch-Based Foams 2125.2.10 Residual Starch from Potato 2135.2.11 Cellulose 2135.2.12 Biodegradable Polymer Reinforced with Cellulose Nanocrystals 2145.2.13 Cellulose Nanofibrils 2215.2.14 Chia Seeds 2245.2.15 Poly(lactic acid) 2265.2.16 Poly(hydroxyalkanoate)s 2275.2.17 Poly(hydroxybutyrate) 2295.2.18 Poly(caprolactone) 2305.3 Microplastics 2315.3.1 Microplastics in the Environment 2325.3.2 Microplastics in Food 2335.3.3 Microplastics in Agroecosystems 2345.3.4 Release of Microplastics 2355.4 Single-Use Materials 2355.5 Edible Films 2365.5.1 Poly(saccharide)s 2365.5.2 Cellulose 238References 2396 Additives 2556.1 Chemical Additives 2556.1.1 Hazardous Metal Additives 2596.2 Mathematical Models 2626.3 Evaluation of Models 2646.4 Plastic Additives by Swelling 2646.5 Fatty Acid Amide 2776.5.1 Plasticizers 2776.5.2 Antioxidants 2776.5.3 Monomers and Oligomers 2786.5.4 Light Stabilizers 2786.5.5 Slip Additives 2786.6 Perfluorinated Compounds 2796.7 Toxic Materials in Plastics 2846.8 Aflatoxins 2846.8.1 Sorbents for Aflatoxin 2856.9 Migration of Additives from Plastics into Food 2866.10 Marine Environments 2876.11 Surfactants 2886.12 Salting-Out Agents 2896.12.1 Determination of Food Stimulants 2896.12.2 Determination of Biogenic Amines 2896.12.3 Liquid-Liquid Microextraction 2906.12.4 Determination of Aromatic Amines 292References 2967 Applications 3037.1 Glaze-Like Coatings 3037.2 Functional Food Applications 3067.2.1 Fructan 3067.2.2 Zogale 3067.2.3 Garcinia indica 3077.2.4 Mulberry Plants 3097.2.5 Citrus Seeds 3107.2.6 Vine Tea 3107.2.7 Anti-Stress Drugs 3167.2.8 Microalgae 3187.2.9 Phenolics 3187.2.10 Liposomes 3197.2.11 Diacylglycerol Functional Oil 3197.3 Prevention of Oxidation 3207.3.1 Photo-oxidation 3207.3.2 Lipid Oxidation 3227.3.3 Natural Antioxidants 3227.3.4 Extraction Methods for Natural Antioxidants 3307.4 Heterocyclic Aromatic Amines in Prepared Food 3397.5 Radiation-Curable Compositions 3417.6 Antimycotics 344References 3478 Recycling 3578.1 Identification of the Materials 3598.1.1 Spectroscopic Methods 3598.1.2 Real Time Mass Spectrometry 3598.1.3 Optical Identification 3608.1.4 Chemical Safety Aspects 3618.1.5 Migration of Contaminants 3648.1.6 Migration of Plasticizers 3668.1.7 Migration of Aluminum and Silicon 3668.2 Recycling Methods 3678.2.1 Delamination 3678.2.2 Separation 3698.2.3 Mechanical Recycling 3698.2.4 Selective Dissolution 3728.2.5 Dissolution-Reprecipitation Technique 3728.2.6 Compatibilization 3748.2.7 Feedstock Recycling 3748.2.8 Closed-Loop Recycling 3758.2.9 Supercritical Ethanol 3778.3 Post-Consumer Polyolefins 3778.3.1 Predictive Models 3778.3.2 Safety Concerns 3788.3.3 Multilayer Composites 3808.3.4 Recyclability Enhancement of Food Containers 3848.4 Plastic Waste Generation 3848.5 Recycled Plastics in Food Contact 3858.5.1 Improving Safety and Quality 385References 385Index 391Acronyms 391Chemicals 394General Index 404

O autorze

AudienceThe book will be used by plastics engineers, chemists, and polymer and materials scientists in academia and the food and packaging industries.Johannes Karl Fink is Professor of Macromolecular Chemistry at Montanuniversität Leoben, Austria. His industry and academic career spans more than 40 years in the field of polymers, and his research interests include characterization, flame retardancy, thermodynamics and the degradation of polymers, pyrolysis, and adhesives. Professor Fink has published many books on physical chemistry and polymer science including 24 books with the Wiley-Scrivener imprint, such as A Concise Introduction to Additives for Thermoplastic Polymers (2009), The Chemistry of Biobased Polymers, 2nd edition (2019), 3D Industrial Printing with Polymers (2019) and The Chemistry of Environmental Engineering (2020).