Functional Polymers in Food Science

Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the "atomic composition" of the repeat structure, by varying molecular weight and by the incorporation (via covalent and non-covalent interactions) of an enormous range of compounds to impart specific activities. In food science, the use of polymeric materials is widely explored, from both an engineering and a nutraceutical point of view. Regarding the engineering application, researchers have discovered the most suitable materials for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. Furthermore, in agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the environmental pollution. In the nutraceutical field, because consumers are increasingly conscious of the relationship between diet and health, the consumption of high quality foods has been growing continuously. Different compounds (e.g. high quality proteins, lipids and polysaccharides) are well known to contribute to the enhancement of human health by different mechanisms, reducing the risk of cardiovascular disease, coronary disease, and hypertension. This first volume, of this two volume book, concerns the application of polymers in food packaging.

Autorentext
Giuseppe Cirillo received his PhD in 2008 from the University of Calabria, Italy, where he is currently in a post-doctoral position. His research interests are in the development of functional polymers with tailored biological activity, antioxidant, antimicrobial, and anticancer chelating,, the design of smart hydrogels for drug delivery, the study of the activity of innovative functional foods and nutraceuticals, and the synthesis and functionalization of carbon nanotubes, based devices for biomedical applications. He is the author and coauthor of more than 100 publications, including four edited books with Wiley Scrivener. Umile Gianfranco Spizzirri obtained his PhD in 2005 from the University of Calabria. He is currently a member of the Technical Staff at the Department of Pharmacy, Nutrition and Health Science of the same university. His research activities are mainly related to the polymer chemistry and technology for the preparation of stimuli-responsive drug delivery system, functional polymers for food industry, and new analytical methodologies for the food quality and safety assessment. He is the author and coauthor of more than 100 publications, including three edited books with Wiley Scrivener.

Inhalt
**Preface xi

1 Polymers and Food Packaging: A Short Overview 1
***Umile Gianfranco Spizzirri, Giuseppe Cirillo and Francesca Iemma

*1.1 Introduction 1

References 6

**2 Polymers for Food Shelf-Life Extension 9
***M. G. Volpe, M. Di Stasio, M. Paolucci and S. Moccia

*2.1 Shelf-Life Concept 9

2.2 Shelf-Life Definitions 11

2.3 Measuring Shelf Life 21

2.4 Extending Shelf Life by Means of Food Packaging 29

2.5 The Role of Packaging 32

2.6 Innovative Polymers for Food Packaging Applications 36

2.7 Future Trends in Food Packaging 60

References 61

**3 Transfer Phenomena in Food/Packaging System 67
***Elmira Arab-Tehrany and Laura Sanchez Gonzalez

*3.1 Introduction 67

3.2 Food-Packaging Interaction 69

3.3 Mass Transport Processes 70

3.4 Effects of Different Parameters on Partition Coefficient 75

3.5 Model Migrants 76

3.6 Instrumental Analyses 77

3.7 Conclusion 83

References 84

**4 Production, Chemistry and Properties of Biopolymers in Food Science 95
***Hima Puthussery, Rishika Prasad, Katarzyna Gorazda and Ipsita Roy

*4.1 Introduction 95

4.2 Material Properties of Bioplastics Relevant to Food Packaging 98

4.3 Materials 101

4.4 Future Prospects 121

References 122

**5 Modification Strategies of Proteins for Food Packaging Applications 127
***Agustin González, Miriam Cristina Strumia and Cecilia Inés Alvarez Igarzabal

*5.1 Biopolymers as Packaging Materials 128

5.2 Protein-Based Materials for Packaging 131

5.3 SPI as a Base Material for Packaging 136

5.4 Conclusion 140

References 140

**6 Films Based on Starches 147
***Olivia Lopez, Maria Alejandra Garcia and Noemi Zaritzky

*6.1 Introduction: General Aspects of Films Based on Native and Modified Starches 148

6.2 Characterization of Biodegradable Films Obtained by Casting from Different Native Starches and Acetylated Corn Starch 151

6.3 Development of Active Starch Films Containing an Antimicrobial Agent (Potassium Sorbate) 182

6.4 Advances in Starch Films Production Using Non-Casting Methods: Thermocompression and Blown Extrusion 184

6.5 Future Trends 196

References 197

**7 Polysaccharides as Valuable Materials in Food Packaging 211
***Alberto Jiménez, María José Fabra, Pau Talens and Amparo Chiralt

*7.1 Introduction 212

7.2 Polysaccharides Used in Biodegradable Food Packaging 213

7.3 Formation and Main Characteristics of Polysaccharide-Based Films 218

7.4 Physicochemical Properties of Polysaccharide-Based Materials 221

7.5 Functionalization of Polysaccharide Materials 230

7.6 Applications of Polysaccharide-Based Materials in Food Packaging 237

References 241

**8 Food Packaging for High Pressure Processing 253
***Pablo Juliano, Tobias Richter and Roman Buckow

*8.1 High Pressure Processing of Foods 254

8.2 Commercial HPP Applications and Packaging Formats 256

8.3 Modified Atmosphere Packaging (MAP) for HPP 259

8.4 Active Packaging Materials for HPP 268

8.5 Challenges Encountered after HPP 269

8.6 Laminate Selection for HPP at Low Temperature 270

8.7 Laminate Selection for HPP at High Temperature 273

8.8 Final Remarks 276

**9 Inorganic-Organic Hybrid Polymers for Food Packaging 281
***Sreejarani Kesavan Pillai and Suprakas Sinha Ray

*9.1 Introduction 282

9.2 Classification and Terminology of Inorganic-Organic...