Historically, the purpose of food packaging was simply to contain foods, protect them from the environment, and aid in food preservation. Current innovative food packaging systems ensure better protection of foods as well as efficient quality preservation and enhanced safety. Active packaging also offers improved convenience and minimized waste disposal. Each chapter in Innovations in Food Packaging provides information on the scientific background, new material development and utilization, and case studies of the use of new systems for perishable food products.

From the Preface: “...This volume was designed to benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry but also for advanced graduate-level food packaging courses...All chapters have been peer-reviewed by responsible professionals to ensure scientific rigor...”

Target Audience: Food packaging professionals, scientists involved in shelf-life and food safety, and advanced students of food science.

Table of Contents:

Fundamental Theories Regarding the Physical and Chemical Background and Quality Preservation of Foods:

New Technologies in Food Packaging: Overview

Mass Transfer of Gas and Solute through Packaging Materials

Quality of Packaged Foods

Surface Chemistry of Food, Packaging and Biopolymer Materials

Active Packaging Research and Development:

Introduction to Active Food Packaging Technologies

Antimicrobial Packaging Systems

Packaging Containing Natural Antimicrobial or Antioxidative Agents

Oxygen-Scavenging Packaging

Intelligent Packaging

Modified Atmosphere Packaging of Fresh Produce, Meats, and Ready-to-Eat Products:

Introduction to Modified Atmosphere Packaging

Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity Effects

Modified Atmosphere Packaging of Ready-to-Eat Foods

Preservative Packaging for Fresh Meats, Poultry, and Fin Fish

Centralized Packaging Systems for Meats

Edible and Biodegradable Coatings and Films:

Edible Films and Coatings: A Review

Agro-Polymers for Edible and Biodegradable Films: Review of Agricultural Polymeric Materials, Physical and Mechanical Characteristics

Edible Films and Coatings from Plant Origin Proteins

Edible Films and Coatings from Animal-Origin Proteins

Edible Films and Coatings from Starches

Edible Films and Coatings from Non-Starch Polysaccharides

Lipid-Based Edible Films and Coatings

Emulsion and Bi-Layer Edible Films

Plasticizers in Edible Films and Coatings

Sensory Quality of Foods Associated with Edible Film and Coating Systems and Shelf-Life Extension

Commercial Aspects of New Packaging Technologies:

Commercial Uses of Active Food Packaging and Modified Atmosphere Packaging Systems

U.S. Food and Drug Administration Approach to Regulating Intelligent and Active Packaging Components

Packaging and Non-thermal Food Processing

Index