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.