Edible Food Packaging with Natural Hydrocolloids and Active Agents

Ahmet Yemenicioğlu (Izmir Institute of Technology)

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English

CRC Press
08 October 2024

Food & beverage technology

The aim of this book is to show the potential of natural hydrocolloids and active agents to develop sustainable edible packaging materials for food preservation. For this, the current and future sources of natural hydrocolloids have been reviewed along with their extraction methods, impact on health and ability to form different packaging such as film, casing, coating, mat, pad, etc. Similarly, natural active compounds were evaluated carefully considering their sources, extraction methods, regulatory status, and compatibility with edible packaging. The book emphasizes the recent developments in methods, strategies and technologies employed to enhance the performance of antimicrobial, antioxidant and bioactive packaging. The basic testing methods used to evaluate antimicrobial and antioxidant activity of edible packaging in model media and food were discussed, and carefully selected example active edible packaging applications for different food categories were provided with critical details such as the thin balance between effectiveness of packaging and sensory properties of food. As such, it helps in understanding necessary parameters in designing an effective active edible packaging that is applicable to the target food category. Moreover, readers are primed for the first time on how to develop a fully natural antimicrobial, antioxidant or bioactive edible food packaging. This book is different from most of the similar books' avail as it provides neither methodologies about classical active packaging based on chemicals and fossil polymeric films nor is it a thorough collection of different food packaging applications. It is also not a book that concentrates on physicochemical characterization methods and engineering aspects of packaging. Instead, this is a book that provides systematic knowledge about key methods of evaluating natural resources, agro-industrial wastes and by-products for development of edible packaging, and concentrates on concepts, strategies, technologies, and applications of active edible packaging based solely on natural components. It is designed to share both positive and negative experiences in an emerging field that is expected to play a central role in improving food safety and quality, human health and environmentally friendly practices.

By: Ahmet Yemenicioğlu (Izmir Institute of Technology)
Imprint: CRC Press
Country of Publication: United Kingdom
Dimensions: Height: 234mm, Width: 156mm,
Weight: 639g
ISBN: 9781032371122
ISBN 10: 1032371129
Pages: 334
Publication Date: 08 October 2024
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

1. Introduction to Active Edible Packaging 2. Natural Hydrocolloids: Sources and Major Characteristics 3. Ability of Major Natural Hydrocolloids to Form Edible Packaging 4. Natural Active Agents: Sources, Major Characteristics and Potential as Edible Packaging Components 5. Strategies and Methods of Enhancing the Performance of Active Edible Packaging 6. Methods of Testing Antimicrobial and Antioxidant Properties of Edible Packaging 7. Application of Active Edible Packaging for Different Food Categories

Ahmet Yemenicioğlu is a food scientist with a PhD from Ankara University, Turkey. He has been a professor in the food engineering department of Izmir Institute of Technology since 1999. In the last 20 years, his focus has been in discovering novel packaging applications and strategies for enhancing the performance of active edible packaging. He is best known with research studies adapting controlled release strategies for natural active agents incorporated into edible films.