Thermoplastic Starches in Food Packaging

This book serves as a comprehensive guide to the formulation, processing, and application of thermoplastic starches (TPS), emphasizing its potential for biodegradable and compostable packaging solutions. With increasing global demand for eco-friendly packaging, this book examines the science, technology, and commercial viability of TPS-based materials. Key topics include TPS production methods, functional modifications to improve mechanical and barrier properties, and the development of innovative composites. Additionally, it provides insights into regulatory compliance, life cycle assessment, and the role of TPS in a circular economy. Emerging trends, such as nanotechnology and bio-based reinforcements, are also discussed to highlight advancements in the field. The relevance of TPS in packaging lies in its renewable nature, biodegradability, and potential to reduce reliance on petroleum-based plastics. However, challenges such as moisture sensitivity, mechanical strength, and large-scale production must be addressed to enhance its practical applications. This book presents scientific advancements, industry-driven innovations, and practical solutions to overcome these limitations. A valuable resource for packaging professionals, researchers, sustainability advocates, and students in materials science and food packaging, this book equips readers with the knowledge needed to drive innovation and implement sustainable packaging solutions.

Reviews the formulation, processing, and application of thermoplastic starches (TPS) Presents scientific advancements, industry-driven innovations, and practical solutions to overcome limitations Addresses the growing concerns over plastic pollution and environmental sustainability with eco-friendly packaging

Autorentext

Sneh Punia Bangar is Assistant Professor in the Department of Packaging Science and Graphic Media at Rochester Institute of Technology, New York. Before this appointment, she worked as Postdoctoral Researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, SC, USA. Her research focuses on the design and development of sustainable biopolymer-based films, coatings, and packaging materials derived from starch, cellulose, lignin, and other natural polymers. A key aspect of her research is adding value to agricultural and food industry waste by extracting functional biopolymers with applications in food and packaging. She has authored or co-authored more than 100 research/review articles, 15 authored/edited books, 35 book chapters, and 20 conference proceedings/seminars. Currently, she is Associate Editor of the Journal of Food Measurement and Characterization (Springer) and Editorial Board Member of the International Journal of Food Science and Technology (Wiley).

Inhalt

Section 1: Fundamentals of Thermoplastic Starches.- Introduction to Thermoplastic Starches (TPS): Chemistry and Structure.- Mechanism of Starch Gelatinization and Plasticization.- Section 2: Processing and Modification Strategies.- Extrusion and Injection Molding Techniques for TPS.- Role of Plasticizers in TPS Development.- Crosslinking and Chemical Modifications for Improved Properties.- Blending TPS with Other Biopolymers and Fillers.- Nanotechnology Approaches in TPS Reinforcement.- Section 3: Functional Properties and Performance.- Mechanical and Barrier Properties of TPS Films.- Thermal Stability and Processing Considerations.- Biodegradability and Environmental Impact Assessments.- Section 4: Industrial Applications and Market Trends.- TPS-Based Packaging for Food Applications.- Active and Intelligent Packaging Systems Using TPS.- TPS in Agricultural and Pharmaceutical Packaging.- Regulatory Framework, Circular Economy, and Life Cycle Assessment of TPS Packaging.- Challenges and Opportunities in Commercializing TPS-Based Packaging.