Description
This book discusses the various aspects of sustainable packaging edibles in food industry. It is divided into five main parts. The first section of the book addresses details of edible films, various sources, origin, scope and functions. Second section covers different sustainable alternatives such as seed gums, fruits and vegetable peels, sea weeds, fruits wastes, dairy by products & anti-oxidant edible packaging. This book also discusses about methods of improvements of mechanical properties of packaging edibles & their food applications, testing methods, innovations, limitations, challenges and nano edibles. It provides insights about the large quantity of wastes and by-products generated by food processing industries. Disposal of these wastes is a big problem due to their high biochemical oxygen demand (BOD) & chemical oxygen demand (COD) which causes severe problem of pollution to the environment. These wastes contain large amounts of proteins, carbohydrates, lipids, minerals, various bioactive compounds and have eco-friendly packaging potential. The book emphasizes on the fact that recycling these wastes as packaging edibles are sustainable and economical. As a world foreseeing food technology revolution, this book explores the unique topics in food packaging which possesses mammoth commercial applications and environmental potential. Due to its immense scope, this book is highly useful for researchers, food scientists, students and food packaging industry experts. Section I: Sources and origin of packaging edibles 1. Packaging edibles: an overview 2. Sources, origin and characterization of packaging edibles 3. Animal and plant based packaging edibles 4. Scope, functions and novelty of packaging edibles 5. Novel microbial sources of packaging edibles Section II: Sustainable alternatives for packaging edibles sources & applications Fruit and vegetable industry 6. Fruit and vegetable waste: a taste of future foods 7. Potato waste based packaging edibles: a new way of food preservation 8. Applications and utilization of fruits and vegetable peels & skins for packaging edibles 9. Fruit purees, extracts and juices of plant origin: sustainable source of packaging edibles Dairy industry 10. Dairy by-products based packaging edibles, their properties and applications Marine industry 11. Sea-weeds: new source of packaging edibles (biomaterial) Oilseeds wastes and seed gums 12. By-products of oilseeds industry (defatted cake waste): biodegradable alternatives for plastics 13. Seed gums: sources, applications and recent trends in packaging edibles Section III: Shelf-life, safety and improvement packaging edibles 14. Edible packaging and shelf- life extension of foods 15. Prevention of microbial attack of edible packaging during storage 16. Packaging edibles: Mechanical properties and testing methods 17. Methods of improvement of barrier and mechanical properties of edible packaging 18. Multifunctional edibles and their applications in food industry Section IV: Packaging edibles and their regulatory aspects 19. Packaging edibles: new challenges and regulatory aspects 20. Limitations, inferior physical properties and storability of packaging edibles 21. Consumer acceptance and scaling up concepts to commercial applications of packaging edibles Section V: Innovations in packaging edibles in other sectors 22. Edible packaging: sustainable solution, recent trends and future outlook 23. Edible packaging for liquid foods 24. Nano edibles: recent trends and innovations 25. Edible Packaging: a vehicle for functional bioactive compounds 26. Antimicrobial edible packaging Antioxidant edible packaging
