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Library of Congress Cataloging-in-Publication Data

Names: Kumar, Santosh, 1980- editor. | Mukherjee, Avik, editor. | Dutta, Joydeep (Professor of functional materials), editor.
Title: Biopolymer-based food packaging : innovations and technology applications / edited by Santosh Kumar, Avik Mukherjee, Joydeep Dutta.
Description: Hoboken, NJ : John Wiley & Sons, [2022] | Includes bibliographical references and index.
Identifiers: LCCN 2021045228 (print) | LCCN 2021045229 (ebook) | ISBN 9781119702252 (hardback) | ISBN 9781119702320 (pdf) | ISBN 9781119702337 (epub) | ISBN 9781119702313 (ebook)
Subjects: LCSH: Food--Packaging. | Biopolymers.
Classification: LCC TP374 .B575 2022 (print) | LCC TP374 (ebook) | DDC 664/.09--dc23/eng/20211109
LC record available at https://lccn.loc.gov/2021045228
LC ebook record available at https://lccn.loc.gov/2021045229

Cover image: Mike Powles/Getty; BlackJack3D/Getty

Cover design by Wiley

Set in 9.5/12.5pt STIXTwoText by Integra Software Services Pvt. Ltd, Pondicherry, India

Contents

Cover

Title page

List of Contributors

Preface

1 An Overview of Natural Biopolymers in Food Packaging

1.1 Introduction
1.2 History and Background
1.3 Classification
1.3.1 Polysaccharide-Based Biopolymers
1.3.2 Protein-Based Biopolymers
1.3.3 Lipid-Based Biopolymers
1.3.4 Biopolymers Synthesized from Bio-derived Monomers
1.4 Advantages and Disadvantages
1.5 Properties and Applications
1.6 Conclusion and Perspectives
References

2 Biopolymers: The Chemistry of Food and Packaging

2.1 Introduction
2.2 Biopolymers, Packaging Surfaces, and the Chemistry of Foods
2.2.1 Biopolymers
2.2.2 Polysaccharide-Based Biopolymers
2.2.2.1 Starch and Derivatives
2.2.2.2 Cellulose and Derivatives
2.2.2.3 Chitin and Derivatives
2.2.2.4 Alginate and Pectin
2.2.2.5 Xanthan Gum
2.2.3 Protein-Based Biopolymers
2.2.3.1 Gelatin
2.2.3.2 Collagen
2.2.3.3 Soy Protein
2.2.3.4 Whey Protein
2.2.4 Aliphatic Polyester-Based Biopolymers
2.3 Properties
2.3.1 Physicochemical Properties
2.3.1.1 Density
2.3.1.2 Crystallinity
2.3.1.3 Melting Temperature (Tm)
2.3.1.4 Glass Transition Temperature (Tg)
2.3.1.5 Film-Forming Property
2.3.1.6 Solubility
2.3.1.7 Transparency
2.3.1.8 Thermal Stability
2.3.2 Mechanical Properties
2.3.3 Barrier Properties
2.3.4 Bio-activities
2.3.5 Biodegradability
2.4 Interactions Between Food and Packaging
2.4.1 Migration
2.4.2 Permeation
2.4.3 Sorption
2.5 Surface Properties of Packages and Food
2.5.1 Hydrophilicity and Hydrophobicity
2.5.2 Contact Angle
2.5.3 Wettability
2.6 Conclusion and Future Perspectives
References

3 Technologies for Biopolymer-Based Films and Coatings

3.1 Introduction
3.2 Fabrication Techniques for Films
3.2.1 Solvent Casting or Wet Process
3.2.1.1 Film-Forming Solution (FFS)
3.2.1.2 Film Casting or Film Coating
3.2.1.3 Film Drying
3.2.2 Extrusion or Dry Process
3.2.3 Electrohydrodynamic Technique
3.2.4 Comparison and Application of Different Fabrication Techniques
3.3 Coating Methods
3.3.1 Dipping
3.3.2 Brushing
3.3.3 Spraying
3.3.4 Electrospraying
3.3.5 Layer-by-Layer (LBL) Electrostatic Deposition
3.3.6 Vacuum Impregnation (VI)
3.4 Properties
3.4.1 Physical Properties
3.4.1.1 Thickness
3.4.1.2 Density
3.4.2 Water Absorption Capacity and Sorption Analysis
3.4.3 Contact Angle/Wetting Tension
3.4.4 Mechanical Properties
3.4.4.1 Tensile
3.4.4.2 Puncture Tests
3.4.5 Permeability
3.4.5.1 Water Vapor Permeability
3.4.5.2 Gas Permeability
3.4.6 Optical Properties
3.4.7 Rheological Properties
3.4.7.1 Viscosity Tests
3.4.7.2 Melt Index Test
3.4.8 Thermal Properties
3.4.8.1 Differential Scanning Calorimetry
3.4.8.2 Thermogravimetric Analysis
3.4.8.3 Thermomechanical Analysis
3.4.8.4 Dynamic Mechanical Thermal Analysis
3.5 Applications
3.5.1 Composite Films or Multilayer Packaging
3.5.2 Nanostructured Film
3.5.2.1 Nanocomposite Films
3.5.2.2 Nanolaminated Films
3.6 Conclusion and Perspectives
References

4 Chitosan-Based Films and Coatings

4.1 Introduction
4.2 Sources, Structure, and Properties
4.2.1 Sources
4.2.2 Structure
4.2.3 Properties
4.3 Isolation, Characterization, and Modifications
4.3.1 Isolation
4.3.1.1 Extraction from Crustaceous Shells
4.3.1.2 Extraction from Fungal Cell Wall and Mushrooms
4.3.1.3 Extraction from Insect Cuticles
4.3.1.4 Extraction from Terrestrial Animal Exoskeletons
4.3.2 Characterization
4.3.3 Modifications
4.4 Chitosan-Based Composite Films and Coatings
4.4.1 Gelatin-Based Edible Films and Coatings
4.4.2 Protein-Based Edible Films and Coatings
4.4.3 Starch-Based Edible Films and Coatings
4.4.4 Alginate-Based Edible Films and Coatings
4.5 Using Essential Oils as Antimicrobial Agent
4.5.1 Rosemary (Rosmarinus officinalis)
4.5.2 Cinnamon (Cinnamomum verum)
4.5.3 Oregano (Origanum vulgare)
4.5.4 Clove (Syzygium aromaticum L.)
4.5.5 Thyme (Thymus vulgaris)
4.6 Antimicrobial Activities
4.7 Effects on the Quality of Fruits and Vegetables
4.8 Effects on the Quality of Meat, Fish, and Seafood
4.9 Conclusion and Perspectives
References

5 Starch-Based Edible Films and Coatings

5.1 Introduction
5.2 Source, Structure, and Characteristics of Starch Granules
5.3 Physicochemical, Rheological, and Functional Properties
5.4 Chemical and Physical Modifications
5.4.1 Chemical Modifications
5.4.1.1 Crosslinking
5.4.1.2 Grafting
5.4.1.3 Esterification
5.4.1.4 Etherification
5.4.1.5 Oxidization
5.4.1.6 Cationic Modification
5.4.1.7 Dual Modification
5.4.2 Physical Modifications
5.4.2.1 Pregelatinized Starch
5.4.2.2 Annealing
5.4.2.3 Heat Moisture Treatment
5.4.2.4 Heat Drying
5.4.2.5 Osmotic Pressure Treatment
5.2.2.6 Freezing
5.2.2.7 Thermal Inhibition
5.4.2.8 Non-Thermal Modifications
5.5 Starch-Based Bionanocomposite Films and Coatings
5.6 Characterization
5.6.1 Film Thickness
5.6.2 Particle Size Determination
5.6.3 Scanning Electron Microscopy (SEM)
5.6.4 Fourier Transform Infrared Spectroscopy (FTIR)
5.6.5 X-ray Diffraction (XRD)
5.7 Applications
5.8 Recent Developments and Future Directions
5.9 Conclusion and Perspectives
References

6 Protein-Based Films and Coatings

6.1 Introduction
6.2 Types, Structures, and Properties
6.2.1 Casein
6.2.2 Whey
6.2.3 Gluten
6.2.4 Soy Protein
6.2.5 Collagen and Gelatin
6.2.6 Zein
6.3 Improvement in Physicochemical Properties of Proteins
6.3.1 Plasticizers
6.3.2 Physical and Chemical Crosslinking
6.4 Protein-Based Nanocomposites and Their Various Properties
6.5 Fabrication Techniques
6.5.1 Direct Casting
6.5.2 Coating
6.5.3 Spread Coating
6.5.4 Spin Coating
6.5.5 Spray Coating or Spraying
6.5.6 Dip Coating or Immersion Coating
6.5.7 Fluidized-Bed Coating
6.5.8 Pan Coating or Panning
6.5.9 Layer-by-Layer Assembly
6.5.10 Electrospinning
6.5.11 Extrusion
6.5.12 Compression Molding
6.5.13 Lamination
6.6 Applications
6.6.1 As Carrier of Antimicrobial Agents
6.6.2 As Carrier of Antioxidants
6.6.3 As Carrier of Flavoring Compounds
6.6.4 As Carrier of Live Microorganisms
6.7 Conclusion and Perspectives
References

7 Microbial Polysaccharides (MPs) in Food Packaging

7.1 Introduction
7.2 Production
7.3 Extraction and Purification
7.4 Characterization
7.4.1 Chemical Structure
7.4.2 Physicochemical Properties
7.4.2.1 Xanthan
7.4.2.2 Scleroglucan
7.4.2.3 Hyaluronic Acid or Hyaluronan
7.4.2.4 Xylinan or Acetan
7.4.2.5 Dextran
7.4.2.6 Gellan
7.4.2.7 Curdlan
7.4.2.8 Bacterial Cellulose
7.4.2.9 Pullulan
7.4.2.10 Alginate
7.4.2.11 Levan
7.4.2.12 β-Glucan
7.4.2.13 FucoPol
7.4.2.14 Kefiran
7.4.2.15 Polyhydroxyalkanoate
7.4.3 Film Formability and Properties Relevant for Packaging
7.5 Strategies for Tailoring MP Structures for Packaging Film or Coat Applications
7.6 Applications and Their Commercialization Status
7.7 Conclusion and Perspectives
References

8 Polylactic Acid (PLA)-Based Composites in Food Packaging

8.1 Introduction
8.1.1 Production of Lactic Acid
8.1.2 Properties
8.1.3 PLA Composites as Food Packaging Materials
8.2 Isolation and Purification
8.3 PLA-Based Antimicrobial Nanocomposites
8.4 Applications
8.5 Conclusion and Perspectives
References

9 Antimicrobial Agents in Films and Coatings

9.1 Introduction
9.2 Classification
9.2.1 Natural Antimicrobials
9.2.1.1 Plant-Based Antimicrobials
9.2.1.2 Microbial-Based Antimicrobials
9.2.1.3 Animal-Based Antimicrobials
9.2.2 Chemical Antimicrobials
9.2.2.1 Nitrites
9.2.2.2 Chlorine Dioxide
9.2.3 Antimicrobial Nanostructures
9.2.3.1 Nanocarriers for Antimicrobials
9.2.3.2 Silver Nanoparticles
9.2.3.3 Chitosan Nanostructures
9.2.3.4 Nanoclays
9.2.3.5 Metal Oxide Nanoparticles
9.3 Choice of Materials
9.4 Methods of Addition
9.4.1 Antimicrobial Edible Coatings
9.4.2 Antimicrobial Films
9.4.3 Antimicrobial Pads
9.4.4 Antimicrobial Sachets
9.4.5 Modified Atmospheric Packaging
9.5 Effect on Packaging Film Properties
9.5.1 Effect on Mechanical Properties
9.5.2 Effect on Barrier Properties
9.5.3 Effect on Appearance, Color, and Transparency
9.5.4 Effect on Surface Hydrophilicity/Hydrophobicity of Films
9.6 Mechanisms of Action
9.6.1 Essential Oils
9.6.2 Organic Acids
9.6.3 Animal-Based Antimicrobials
9.6.4 Antimicrobial Peptides
9.6.5 Antimicrobial Nanoparticles
9.6.5.1 TiO2
9.6.5.2 ZnO
9.6.5.3 Ag NPs
9.7 Release Kinetics from Packaging Systems to Food
9.8 Food Regulations
9.9 Commercialization
9.10 Conclusion and Perspectives
References

10 Nanomaterials in Food Packaging

10.1 Introduction
10.2 Nanomaterials and Food Packaging Concepts
10.3 Applications
10.3.1 Supplementing Packaging Characteristics
10.3.1.1 Nanoclay
10.3.1.2 Graphene
10.3.1.3 Organic Nanofillers
10.3.2 Antimicrobial Packaging
10.3.3 Extending Shelf-Life of Food
10.3.4 Inducing Smartness/Intelligence
10.4 Migration to Packaged Food Items
10.5 Environmental and Safety Aspects
10.5.1 Impact on Human Health and the Environment
10.5.2 Regulations on Use in the Food Sector
10.6 Conclusion and Perspectives
References

11 Silver and Zinc Oxide Nanoparticles in Films and Coatings

11.1 Introduction
11.2 Antimicrobial Properties
11.3 Biopolymer-Based Silver Nanocomposites
11.4 ZnO Nanostructures in Biopolymers
11.5 Applications of Silver Bionanocomposites
11.6 Applications of ZnO Bionanocomposites
11.7 Conclusion and Perspectives
References

12 Plant-Based Active Compounds in Food Packaging

12.1 Introduction
12.2 Plant-Based Active Compounds
12.2.1 Simple Phenolic Compounds
12.2.2 Flavones, Flavanols, and Flavonoids
12.2.3 Quinones
12.2.4 Tannins
12.2.5 Coumarins
12.2.6 Alkaloids
12.2.7 Terpenes
12.3 Active Components to Control Microbial Spoilage
12.3.1 Turmeric
12.3.2 Cinnamon
12.3.3 Lemongrass
12.3.4 Neem
12.3.5 Coriander
12.3.6 Garlic
12.3.7 Rosemary
12.3.8 Grapefruit Seed
12.3.9 Aloe Vera
12.3.10 Oregano
12.4 Active Materials to Control Food Oxidation (Food Antioxidants)
12.4.1 Quercetin
12.4.2 Carnosic Acid
12.4.3 Ellagic Acid
12.4.4 Ferulic Acid
12.4.5 α-Tocopherol
12.5 Polymer-Based Composites
12.6 Conclusion and Perspectives
References

13 Essential Oils in Active Films and Coatings

13.1 Introduction
13.2 Classifications and Components
13.3 Properties and Characteristics
13.4 Encapsulation
13.5 Biopolymer-Essential Oil Composites
13.6 Applications
13.7 Conclusion and Perspectives
References

14 Edible Films and Coatings

14.1 Introduction
14.2 Biopolymers
14.2.1 Polysaccharides
14.2.2 Proteins
14.2.3 Lipids
14.3 Natural Active Components
14.3.1 Plant Extracts
14.3.2 Antimicrobial Peptides
14.3.3 Probiotics
14.4 Nanomaterials
14.4.1 Inorganic Nanomaterials
14.4.2 Organic Nanomaterials
14.5 Extending Shelf-Life of Food
14.5.1 Fruits and Vegetables
14.5.2 Meat, Poultry, and Fish
14.5.3 Milk and Dairy Products
14.6 Conclusion and Perspectives
References

Index

End User License Agreement

List of Figures

Chapter 1

Figure 1.1 Lifecycle of (a) synthetic...
Figure 1.2 Lifecycle of chitosan (left) and PLA (right).
Figure 1.3 (a) Dip-coating application...
Figure 1.4 Classification of biopolymers.
Figure 1.5 Sugarcane bagasse fiber-based food containers and utensils.
Figure 1.6 κ-, ι-, and λ-carrageenan.

Chapter 2

Figure 2.1 Characterization of biopolymers...
Figure 2.2 X-ray diffractogram of...
Figure 2.3 Steps involved in degradation...
Figure 2.4 Effect of contact angle on hydrophilicity/hydrophobicity.

Chapter 3

Figure 3.1 Film preparation techniques.
Figure 3.2 Plasticization of starch. TPS, Thermoplasticized starch...
Figure 3.3 Schematic representation of pelletization in an extruder.
Figure 3.4 Schematic representation of casting extrusion line...
Figure 3.5 Schematic representation of film blowing extrusion line...
Figure 3.6 Coating techniques a. Dipping; b. Brushing;...
Figure 3.7 LBL electrostatic deposition method...
Figure 3.8 Wettability and contact angle of film surface.
Figure 3.9 Mechanical strength measurement of film.
Figure 3.10 Stress-strain curve for different polymeric material.
Figure 3.11 Representation of permeation cup used in gravimetric method....
Figure 3.12 Typical transitions in a DSC thermogram...
Figure 3.13 (a) TGA and (b) DTG graphs of raw fiber, cellulose fiber...
Figure 3.14 (a) Schematic diagram of a thermomechanical analyzer...
Figure 3.15 Determination of Tg from storage, loss modulus, and loss tangent.

Chapter 4

Figure 4.1 Structural relationship between chitin (a) and chitosan (b).
Figure 4.2 Preparation of chitosan from chitin.
Figure 4.3 Chemical structure of D-glucosamine and N-acetyl-D...
Figure 4.4 Isolation of chitosan from crustaceous shells.
Figure 4.5 Isolation of chitosan from fungal cell walls and mushroom.
Figure 4.6 Isolation of chitosan from insect cuticles.
Figure 4.7 Isolation of chitin from animal exoskeletons.
Figure 4.8 (i) Preparation...

Chapter 5

Figure 5.1 Granule organizational structure of native starch.
Figure 5.2 Schematic structure of starch granules.
Figure 5.3 Micrographs of individual starch granules during gelatinization. A) maize...
Figure 5.4 Various chemical modifications in starch.
Figure 5.5 SEM images: (a) starch film; (b)...
Figure 5.6 SEM micrographs of colorimetric films made of (a)...
Figure 5.7 FTIR spectra comparing (a) chitosan, (b) Berberis...
Figure 5.8 XRD patterns comparing native potato starch (PS) and...
Figure 5.9 XRD patterns comparing native potato starch and...

Chapter 6

Figure 6.1 Pictorial representation of the...
Figure 6.2 Pictorial representation of different types of...
Figure 6.3 Applications and advantages of protein-based edible films...

Chapter 7

Figure 7.1 Generic view of biosynthetic pathways...
Figure 7.2 Flowchart for MP extraction, e.g. xanthan.
Figure 7.3 The structure of heteroextracellular...
Figure 7.4 The structure of homoextracellular...
Figure 7.6 Four different techniques...
Figure 7.5 Manual and mechanized solvent casting method and...
Figure 7.7 Strategies to modify MPs for film...
Figure 7.8 A SWOT analysis of MPs...

Chapter 8

Figure 8.1 Production of...
Figure 8.2 Conversion of LA into PLA by direct condensation process.

Chapter 9

Figure 9.1 (a) Food product prone to microbial...
Figure 9.2 (a) Antimicrobial film. ...
Figure 9.3 Antimicrobial absorbent pads for food packaging. (a) Typical...
Figure 9.4 Mechanism of action of Ag NP317s.

Chapter 10

Figure 10.1 Structure of (a) montmorillonite and ...
Figure 10.2 Schematic...
Figure 10.3 Nanomaterials...
Figure 10.4 Effects of nanomaterials...

Chapter 11

Figure 11.1 Common characteristics of Ag NP and ZnO...
Figure 11.2 Mechanism of antimicrobial activity of Ag+ and Zn2+, released...

Chapter 12

Figure 12.1 Plant-based active compounds extracted from various sources.
Figure 12.2 Some common...
Figure 12.3 Shelf-life of...
Figure 12.4 Some common plant-based antioxidants.
Figure 12.5 Solid lipid nanoparticle (SLN) and nanostructured lipid...

Chapter 13

Figure 13.1 Properties of essential oils.
Figure 13.2 Characteristics of essential oils.

Chapter 14

Figure 14.1 Benefits and functions of edible films and447 coatings.
Figure 14.2 Edible active components used in films and coatings.

List of Tables

Chapter 1

Table 1.1 Biopolymer films and coatings for postharvest...

Chapter 2

Table 2.1 Biopolymer-based...

Chapter 3

Table 3.1 Property-related standards for packaging films and coatings.
Table 3.2 Biopolymer...
Table 3.3 Factors affecting water vapor barrier properties of film.
Table 3.4 Barrier properties required for food products and recommendations.
Table 3.5 Recent application...

Chapter 4

Table 4.1 Characterization of chitosan obtained from different sources.
Table 4.2 Different methods reported for producing low-molecular...
Table 4.3 Application of chitosan-based edible films and coatings to...
Table 4.4 Different chitosan-based edible films for increasing shelf-life...

Chapter 5

Table 5.1 Summary of some commercially available starch...

Chapter 7

Table 7.1 Typical procedure for production of MPs from culture broth.
Table 7.2 Purification methods for various MPs.
Table 7.3 Physicochemical and functional properties of MPs.
Table 7.4 Food packaging applications of MPs.

Chapter 8

Table 8.1 Adverse health effects of using synthetic plastics.
Table 8.2 Weight loss rate (WLR) of PLA and PLA...
Table 8.3 Newly developed laboratory methods for the synthesis of PLA.

Chapter 9

Table 9.1 Various antimicrobials incorporated into food packaging systems.
Table 9.2 Incorporation...
Table 9.3 Incorporation of antimicrobials...
Table 9.4 Effect of incorporation of antimicrobial...
Table 9.5 Effect of incorporation...
Table 9.6 Effect of incorporation of antimicrobial...
Table 9.7 Commercial applications of antimicrobial compounds.

Chapter 10

Table 10.1 Nanofillers...

Chapter 11

Table 11.1 Antimicrobial activity of ZnO NP and Ag NP-based nanocomposites.
Table 11.2 Biopolymers containing Ag NP or ZnO...

Chapter 12

Table 12.1 Active compounds extracted from various plant...
Table 12.2 Polymer composites prepared using different...

Chapter 13

Table 13.1 Major components of terpenes, terpenoids,...
Table 13.2 Primary essential oils extracted from plant sources.
Table 13.3 Commonly used biopolymers and their derivatives...
Table 13.4 Composite materials containing biopolymers...
Table 13.5 Effects of essential oils upon incorporation...

Chapter 14

Table 14.1 Edible films and coatings for shelf-life...
Table 14.2 Edible films and coatings for shelf-life...
Table 14.3 Edible films and coatings for shelf-life...

List of Contributors

R. Anandalakshmi
Advance Energy & Materials Systems
Laboratory (AEMSL), Department of
Chemical Engineering, Indian Institute of
Technology Guwahati, Guwahati,
Assam, India

C. Anandharamakrishnan
Computational Modeling and Nanoscale
Processing Unit, Indian Institute of Food
Processing Technology (IIFPT), Ministry of
Food Processing Industries, Government
of India, Thanjavur, Tamil Nadu, India

Laxmikant S. Badwaik
Department of Food Engineering and
Technology, School of Engineering,
Tezpur University, Napaam,
Assam, India

Indra Bhusan Basumatary
Department of Food Engineering and
Technology, Central Institute of
Technology Kokrajhar, Kokrajhar,
Assam, India

Arpita Das
School of Life Science and Biotechnology,
Adamas University, Barasat, West Bengal,
India

K. Dharmalingam
Advance Energy & Materials Systems
Laboratory (AEMSL), Department of
Chemical Engineering,
Indian Institute of Technology
Guwahati, Guwahati,
Assam, India

Joydeep Dutta
Functional Materials, Department
of Applied Physics, SCI School,
KTH Royal Institute of Technology,
Stockholm, Sweden

Gitanjali Gautam
Department of Food Engineering and
Technology, School of Engineering,
Tezpur University, Napaam,
Assam, India

Dipankar Halder
Department of Food Technology and
Biochemical Engineering, Jadavpur
University, Kolkata, India

Sweety Kalita
Department of Food Engineering and
Technology, Central Institute of
Technology Kokrajhar, Kokrajhar,
Assam, India

Vimal Katiyar
Department of Chemical Engineering,
Indian Institute of Technology
Guwahati, Guwahati, Assam, India

Anjali Khuntia
Agricultural & Food Engineering
Department, Indian Institute of
Technology Kharagpur, Kharagpur, India

Srinivasan Krishnamoorthy
Computational Modeling and Nanoscale
Processing Unit, Indian Institute of Food
Processing Technology (IIFPT), Ministry
of Food Processing Industries,
Government of India, Thanjavur, Tamil
Nadu, India

Santosh Kumar
Department of Food Engineering and
Technology, Central Institute of
Technology Kokrajhar, Kokrajhar,
Assam, India

Charu Lata Mahanta
Department of Food Engineering and
Technology, School of Engineering,
Tezpur University, Napaam,
Assam, India

Rajib Majumder
School of Life Science and Biotechnology,
Adamas University, Barasat, West Bengal,
India

Gulshan Kumar Malik
Agricultural & Food Engineering
Department, Indian Institute of
Technology Kharagpur, Kharagpur, India

N. Arul Manikandan
Department of Chemical Engineering,
Indian Institute of Technology
Guwahati, Guwahati, Assam, India

Atanu Mitra
Department of Chemistry, Sree Chaitanya
College, Habra, West Bengal, India

Jayeeta Mitra
Agricultural & Food Engineering
Department, Indian Institute of
Technology Kharagpur, Kharagpur, India

Sudip Mitra
Centre for Rural Technology, Indian
Institute of Technology
Guwahati, Guwahati, Assam, India

J.A. Moses
Computational Modeling and Nanoscale
Processing Unit, Indian Institute of Food
Processing Technology (IIFPT), Ministry
of Food Processing Industries,
Government of India, Thanjavur, Tamil
Nadu, India

Avik Mukherjee
Department of Food Engineering and
Technology, Central Institute of
Technology Kokrajhar, Kokrajhar,
Assam, India

Kannan Pakshirajan
Department of Biosciences and
Bioengineering, Indian Institute of
Technology Guwahati, Guwahati,
Assam, India

N. Sai Prasanna
Agricultural & Food Engineering
Department, Indian Institute of
Technology Kharagpur,
Kharagpur, India

Yashaswini Premjit
Agricultural & Food Engineering
Department, Indian Institute of
Technology Kharagpur,
Kharagpur, India

G. Pugazhenthi
Department of Chemical Engineering,
Indian Institute of Technology Guwahati,
Guwahati, Assam, India

Manashi Das Purkayastha
Food Technology Programme, Department
of Horticulture, Assam Agricultural
University, Jorhat, Assam, India

K. Radha Krishnan
Department of Food Engineering and
Technology, Central Institute of
Technology Kokrajhar, Kokrajhar,
Assam, India

Ruchi Rani
Department of Food Engineering and
Technology, School of Engineering,
Tezpur University, Napaam,
Assam, India

Abhishek Roy
Advance Energy & Materials Systems
Laboratory (AEMSL), Department of
Chemical Engineering, Indian Institute of
Technology Guwahati,
Assam, India

Priyadarshini S. R.
Computational Modeling and Nanoscale
Processing Unit, Indian Institute of Food
Processing Technology (IIFPT), Ministry
of Food Processing Industries,
Government of India, Thanjavur, Tamil
Nadu, India

C. Shashikumar
Centre for Rural Technology,
Indian Institute of Technology Guwahati,
Guwahati, Assam, India

Namrata Singh
Department of Food Engineering and
Technology, Central Institute of
Technology Kokrajhar, Kokrajhar,
Assam, India

Siddhartha Singha
Centre for Rural Technology, Indian
Institute of Technology Guwahati,
Guwahati, Assam, India

K. Sudharsan
Centre for Food Technology, Alagappa
College of Technology, Anna University,
Chennai, India; Department of
Microbiology, SRM Arts and Science
College, Kattankulathur, Chengalpattu
District, Tamil Nadu, India

M. Sukumar
Centre for Food Technology, Alagappa
College of Technology, Anna University,
Chennai, India

Preface

The idea of compiling a book on “Biopolymer-Based Food Packaging: Innovations and Technology Applications” took seed in early 2019. It stemmed from the awareness and growing interest among consumers and readers working at the interface of food, health, and the environment. From the perspective of growing food needs of an ever-increasing population, mostly in developing countries like India, the urge to develop such a book project in this emerging area was perhaps more compelling for the food manufacturing business. As the world is diligently focusing on developing sustainable alternatives to petroleum-based products, including synthetic plastics-based food packaging, biopolymers are gaining increasing attention as sustainable environmentally friendly alternatives. This book is a complete, systematic, sequential account of the contemporary development in the area of application of biopolymers as emerging alternatives in food packaging applications. It aims to be a unique resource for academic researchers, professionals in food packaging and other related industries, research scholars, graduate students, entrepreneurs, and people related to the area of food preservation and shelf-life, environmental safety, and human health. Also, the book introduces the functionalities and shortcomings of biopolymer-based food packaging materials, their characterization, and benefits in preservation and/or packaging of food products.

This book comprises fourteen chapters, covering, in their purview, different polysaccharide, protein, and microbial polymer-based food packaging films and coatings, including biopolymer-based blends and nanocomposites. The first few chapters introduce biopolymers, their blends and nanocomposites, and their chemistry, as well as providing a general introduction to food packaging applications. Chapters 4–9 describe extensively various biopolymers and their potential applications, including their importance as active and intelligent food packaging systems. Chapters 10 and 11 focus on incorporation of nanomaterials as fillers to improve the physicochemical, mechanical, thermal, barrier, optical, and antimicrobial properties of food packaging nanocomposites. Chapters 12 and 13 detail the use of plant-based bioactive compounds, including essential oils and essential oil-derived compounds in active biopolymer-based edible food packaging. The last chapter of the book, Chapter 14, provides a comprehensive overview of biopolymer-based edible food packagings and their effectiveness in shelf-life extension of perishable food items.

It has been a great pleasure and a privilege to collaborate with the contributing authors, representing almost a dozen academic institutes/universities of international repute in India and abroad. The success of this project depends on potential readers across the entire spectra of food and associated areas in academia, industries, businesses, and government bodies. The readers’ enthusiastic acceptance, appreciation, comments, and critiques will inspire us to venture into more such collaborative efforts in future. We are grateful for the support, cooperation, and understanding of our peers, friends, and families for rendering this daunting task possible. Hopefully through this small effort from our part, and through the efforts of the contributing authors, we will be able to contribute to accelerate further development in sustainable food packaging applications to meet the growing demand for food worldwide.

Santosh Kumar

Avik Mukherjee

Joydeep Dutta