Food Packaging Advanced Materials, Technologies, and Innovations

Cover — Half Title — Title Page — Copyright Page — Table of Contents — Preface — Editors — Contributors — Chapter 1 Bio-Based Materials for Active Food Packaging: Dream or Reality — 1.1 Introduction — 1.2 Active Food Packaging: General Definitions and Some Examples — 1.2.1 Antioxidant Packaging — 1.2.2 Water Absorbers/Scavengers — 1.2.3 Ethylene Scavengers/Absorbers — 1.2.4 Antimicrobial Packaging — 1.3 European Directive on Circular Economy: The Change from Plastics to Bio-Based Materials — 1.4 Bio-Based Packaging Materials: Obtention of Materials Commercially Available and Their Degradation Path — 1.4.1 Polysaccharides — 1.4.1.1 Starch — 1.4.1.2 Agar — 1.4.1.3 Alginate — 1.4.1.4 Chitin/Chitosan — 1.4.1.5 Xanthan Gum — 1.4.1.6 Xylans — 1.4.1.7 Pullulan — 1.4.1.8 Carrageenan — 1.4.1.9 Pectin — 1.4.1.10 Cellulose-Derived — 1.4.2 Proteins — 1.4.2.1 Whey — 1.4.2.2 Casein — 1.4.2.3 Zein — 1.4.2.4 Gelatin — 1.4.3 Flour-Based — 1.5 Bio-Based Active Packaging Materials: Focus on Examples Tested In Vivo — 1.5.1 Chitosan-Based Active Packaging Materials — 1.5.2 Cellulose and Cellulose-Based Packaging Materials — 1.5.3 Gelatin-Based Packaging Materials — 1.5.4 Starch-Based Packaging Materials — 1.5.5 Other Protein-Based Packaging Materials — 1.5.6 Alginate-Based Packaging Materials — 1.5.7 Other Bio-Based Active Packaging — 1.6 Conclusions — Acknowledgments — References — Chapter 2 Biodegradable Films for Food Packaging — 2.1 Introduction — 2.2 Types of Biodegradable Polymers — 2.2.1 Properties that Affect Biodegradable Film Usability — 2.2.2 Biodegradable Films with Antimicrobial and Antioxidant Properties — 2.2.3 Nanotechnology in the Production of Biodegradable Films — 2.2.3.1 Types of Nanomaterials Used in Nanocomposites — 2.2.4 Use of Chemical Binders to Improve the Properties of Biodegradable Films.