1st Edition
Edible Film and Coatings Innovative Applications for Packaging and Food Preservation
Edible films and coatings can be environmentally friendly alternative materials serving as both food preservative and food packaging. This book describes the effects of foodborne microorganisms and food oxidation on food storage quality and current food preservation strategies. Basic information and practical applications of various edible films and coatings for potential use in food packaging are provided, preparation methods of different types of edible films and coatings are described, and industrial applicability of these technologies are emphasized. The book describes the use of edible films or coatings to prevent corruption and oxidation of fruits or fresh-cut fruits and meat products.
Key Features:
• Describes the preparation methods and required materials for different types of edible films and coatings, emphasizing industrial applicability
• Explains the theory of slow controlled release of active ingredients in packaging materials and the migration of packaging elements into food
• Discusses the key technologies for the preparation of edible antimicrobial packaging materials and functional edible coatings
About the Editors
List of Contributors
Chapter 1. The Effect of Foodborne Pathogens on Food Safety
Muhammad Akhtar, Hafiz Rizwan Sharif, Masood Sadiq Butt, Mian Kamran Sharif, and Abuzar
Chapter 2. Conventional Strategies and Emerging Technologies for Food Preservation
Huimin Zhu, Jian Ju, and Changjian Li
Chapter 3. Development, Biodegradability, and Safety of Edible Coatings or Films
Ankita Sharma, Diksha Goyal, Prasad Rasane, Sezai Ercisli, Hitesh Verma, and Jyoti Singh
Chapter 4. Degradable Packaging Materials in The Food Industry
Mi Li, Yunge Zhang, and Jian Ju
Chapter 5. Preparation method of edible film and coating: University Laboratories and Industry
Mushkbar Zahra, Muhammad Pervaiz , Zohaib Saeed, Muhammad Imran, Umair Afzal, Rana Rashad Mahmood Khan, and Umer Younas
Chapter 6. Materials for Preparing Edible Film and Coating
Shining Cao, Chushu Zhang, Haixiang Zhou, and Jiancheng Zhang
Chapter 7. Properties of Edible Films and Coatings and Their Evaluation
Angelos-Panagiotis Bizymis, Virginia Giannou, and Constantina Tzia
Chapter 8. Edible Film and Coating Materials Against Fungal Decay
Seda Altuntaş, Pınar Terzioğlu, Aycan Yiğit Çinar, and Zeynep Pınar Atalay
Chapter 9. Edible Film and Coating Materials Against Bacterial Decay
Ciya Teena Tom and R. Preetha
Chapter 10. Edible Film and Coating Material Against Auto- Oxidation
Anukshya Subudhi Ananya Sudheer, Preethi S., Johaan Manil, and R.Preetha
Chapter 11. Slow Controlled Release Theory and Migration of Packaging Elements into Food
Ozgur Tarhan, Silvana A. Fioramonti, and Juan Pablo Quintero Ceron
Chapter 12. Application of Nanotechnology in Edible Film and Coating
Vijayalakshmi Ghosh and Seema Verma
Chapter 13. Application of Edible Film and Coating in Fruit and Vegetable Preservation
Mi Li, Yunge Zhang, and Jian Ju
Chapter 14. Application of Edible Film and Coating in Preservation of Meat Products
Azeem Ullah, Gopiraman Mayakrishnan, Md. Kaiser Haider, and Ick Soo Kim
Chapter 15. Application of Edible Film and Coating in Preservation of Aquatic Products
Yuduan Diao, Shining Cao, Yingying Zhang, and Jian Ju
Chapter 16. Applications of Edible Coatings and Films in The Preservation of Dairy Products
Hafiz Rizwan Sharif, Abuzar, Muhammad Akhtar, and Mian Kamran Sharif
Chapter 17. The Effect of Edible Packaging on the Sensory Quality of Foods
Sheza Farooq, Zuhaib F. Bhat, Rana Muhammad Aadil, and Hina Fayaz
Chapter 18. The Circular Economy Concept and Usage Cost of Edible Film and Coating
Anukshya Subudhi and R. Preetha
Chapter 19. The Latest Research Progress of Active and Intelligent Packaging
Bharath K R and Swarup Roy
Chapter 20. Regulations and Laws Related to Use of Edible Coating and Films
M. Vishnuvarthanan
Chapter 21. Edible Films and Coatings: Opportunities and Challenges
Olunusi Samuel Olugbenga, Ramli Nor Hanuni, Adeoye John Busayo, and Abraham Salawu
Biography
Dr. Jian Ju is a professor and academic leader of Special Food Research Institute of Qingdao Agricultural University. He is also a Taishan scholar-young expert in Shandong Province. His main responsibility at Qingdao Agricultural University is to lead team members to explore biodegradable antibacterial packaging containing plant active components and apply them to extend the shelf life of food. Dr. Ju Jian graduated from the School of Food, Jiangnan University. His main research direction is food preservation. He presided over and participated in the National Natural Science Foundation of China, the Special fund for Taishan Scholars Project, the "Top Talent" Scientific Research Initiation Fund of the Special Support Program of Qingdao Agricultural University, the Jiangsu Postgraduate Innovation Project, and the Jiangnan University Excellent Doctoral Student Cultivation Fund. At present, he is the guest editor of Frontiers in Nutrition and Journal of Visualized Experiences. At present, he is the deputy editor in chief of Food and Healthy. In addition, He is also the guest editor of Frontiers in Nutrition and Journal of Visualized Experiences.In 2020, he was invited by Swiss federal Institute of Technology in Lausanne. As a visiting scholar, he was sent to the school of bioengineering of Swiss federal Institute of Technology in Lausanne for academic exchanges. Over the years, Dr. Ju Jian has devoted himself to the research of the inhibitory effects of plant extracts on food-borne bacteria and fungi, especially the antibacterial mechanism of plant essential oils against microorganisms. He has successfully combined essential oil preservation technology with food processing and food packaging technology to reduce the potential harm of microorganisms and food packaging pollution to human body. At Present, more than 50 related research papers have been published in this research field. Published 2 academic monographs. Furthermore, he has serviced for several enterprises by providing technical support.
Dr. Fangyuan Zhao is an associate professor in the College of Food and Science Engineering of Qingdao Agricultural University. She received her Ph.D. from China Agricultural University (Major in Food Science and Engineering) in 2013. After graduation, she has been working in the School of Food Science and Engineering of Qingdao Agricultural University for 9 years, engaging in the research on the preservation and storage of agricultural products. And in 2019, as a visiting scholar, she was sent to the College of Agricultural and Life Sciences of University of Arizona for academic exchanges. In the past few years, she has been focusing on the antibacterial mechanism of plant extracts and its application in the preservation of fruits, vegetables and baked goods in active antibacterial and antioxidant packaging. She has presided over and participated in several National Natural Science Foundation of China， provincial and ministerial projects. She has published more than 20 papers in LWT-Food Science and Technology, Food reviews international, Journal of Food Composition and Analysis et.al. Besides, she authorized 3 Chinese invention patents and 2 international patents, some of which have been applied to related food enterprises.
