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Functional Polymers in Food Science: From Technology to Biology (Set)

Functional Polymers in Food Science: From Technology to Biology (Set)

Giuseppe Crillo, Umile Gianfranco Spizzirri, Francesca Iemma

ISBN: 978-1-119-11196-2

Apr 2015

808 pages

Select type: Hardcover

Out of stock

$361.00

Description

  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. 

VOLUME I: Food Packaging

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 Hybrids 284

9.3 General Preparation Strategies for Organic-Inorganic Hybrid Polymers 287

9.4 Characteristics of Polymer-Based Food Packaging Materials 292

9.5 Hybrid Polymers in Packaging Applications 298

9.6 Current Status and Future Prospects 308

References 310

10 Antimicrobial Active Polymers in Food Packaging 323
María José Galotto, Abel Guarda and Carolina López de Discastillo 323

10.1 Introduction to Food Packaging 323

10.2 Antimicrobial Agents 327

10.3 Antimicrobial Construction and Release System 341

10.4 Conclusions 345

11 Recycling of Food Packaging Materials 355
Marek Kozlowski

11.1 Introduction 355

11.2 European Policy on Packaging Waste and Raw Materials 357

11.3 Packaging 361

11.4 Recovery Systems 367

11.5 Bioplastics 390

11.6 Polymer Nanocomposites 393

11.7 Polymer Blends 396

References 397

12 Food Applications of Active and Intelligent Packaging: Legal Issues and Safety Concerns 401
Donatella Restuccia, Francesco Puoci, Ortensia I. Parisi and Nevio Picci

12.1 Introduction 402

12.2 AP and IP: Main Characteristics and Applications 404

12.3 Legal Issues 414

12.4 Dossier Submission and EFSA Safety Assessment 420

12.5 Conclusions 425

References 426

Index 431

VOLUME II: Food Processing

Preface xiii

1 Functional Polymers for Food Processing 1
Giuseppe Cirillo, Umile Gianfranco Spizzirri and Francesca Iemma

1.1 Introduction 1

1.2 Food Preparation 2

1.3 Food Processing: Rheology 5

1.4 Functional Foods and Nutraceuticals 5

References 6

2 Polyacrylamide Addition to Soils: Impacts on Soil Structure and Stability 9
Guy J. Levy and David N. Warrington

2.1 Introduction 9

2.2 Polyacrylamide (PAM) Properties and Interactions with Soil 10

2.3  Polymer Effects on Aggregate Stability 14

2.4 PAM Effects on Soil Saturated Hydraulic Conductivity 16

2.5 PAM Effects on Infiltration, Runoff and Erosion 19

2.6 Concluding Comments 25

References 26

3 Functional Polymeric Membrane in Agriculture 33
Yuichi Mori

3.1 Introduction 33

3.2 Principle of Imec 34

3.3 Imec System 37

3.4 Plant Cultivation by Imec System 39

3.5 Comparison between Imec and Hydroponics 40

3.6 Current Domestic State of Imec Growth 42

3.7 Imec Vegetables besides Tomato 43

3.8 Imec Changes Barren Land to Farming Land 43

3.9 Current State of Overseas Growth of Imec 45

References 45

4 Enzymes Used in Animal Feed: Leading Technologies and Forthcoming Developments 47
Daniel Menezes-Blackburn and Ralf Greiner

4.1 Introduction: General Outline and Value Drivers 48

4.2 Feed Digestive Enzymes 49

4.3 Actual and Potential Feed Enzyme Market 59

4.4 Advances in Feed Enzyme Technology 60

4.5 Conclusions and Future Perspectives 63

Acknowledgments 63

References 63

5 Interaction of Biomolecules with Synthetic Polymers during Food Processing 75
K. Narsaiah

5.1 Introduction 75

5.2 Basic Biomolecules in Food and Their Interactions with Synthetic Polymers 76

5.3 Membranes for Food Processing 78

5.4 Chromatography for Food Processing 91

5.5 Analogy of Ultrafiltration and Size Exclusion Chromatography 92

5.6 Future Perspectives of Membranes and Chromatography 93

References 94

6 Rheological Properties of Non-starch Polysaccharides in Food Science 99
Anna Ptaszek, Pawel Ptaszek and Marcin Lukasiewicz

6.1 Non-starch Hydrocolloids 99

6.2 Rheological Properties of Non-starch Hydrocolloid Systems 108

References 129

7 Polysaccharides as Bioactive Components of Functional Food 133
Patricia Peso-Echarri, Carlos Alberto González-Bermúdez, Gaspar Ros-Berruezo, Carmen Martinez-Graciá  and Carmen Frontela-Saseta

7.1 Introduction 134

7.2 Functional Foods 135

7.3 Polysaccharides from Seaweed 137

7.4 Functional Activity of Polysaccharides 141

7.5 Conclusions 150

References 150

8 Milk Proteins: Functionality and Use in Food Industry 159
Seval Andiç and Gökhan Boran

8.1 Introduction 159

8.2 Milk Proteins 161

8.3 Milk Protein Products 163

8.4 Functional Properties of Milk Proteins 166

8.5 Conclusions 174

References 175

9 Bioactive Peptides from Meat Proteins as Functional Food Components 181
Jianping Wu, Forough Jahandideh, Wenlin Yu and Kaustav Majumder

9.1 Introduction 181

9.2 Generation of Bioactive Peptides in Meat 183

9.3 Meat-Derived Bioactive Proteins and Peptides 184

9.4 Conclusion 196

References 197

10 Antioxidant Polymers: Engineered Materials as Food Preservatives and Functional Foods 209
Manuela Curcio and Nevio Picci

10.1 Introduction 209

10.2 Antioxidant Polymers as Food Additives 211

10.3 Antioxidant Polymers as Dietary Supplements and Functional Foods 215

10.4 Conclusion 223

References 223

11 Biopolymers for Administration and Gastrointestinal Delivery of Functional Food Ingredients and Probiotic Bacteria 231
Kasipathy Kailasapathy

11.1 Introduction 231

11.2 Characteristics of the Gastrointestinal Tract 233

11.3 Bioencapsulation Techniques for Administration and Gastrointestinal Delivery 237

11.4 Polymeric Materials for Microencapsulation 247

11.5 Biopolymers in the Encapsulation of Nonmicrobial Functional Food Ingredients 250

11.6 Biopolymers in the Encapsulation of Functional Microbes (Probiotics) for Administration and Gastrointestinal Delivery 255

11.7 Conclusion and Future Trends 258

References 259

12 Cyclodextrin as a Food Additive in Food Processing 267
Katia Martina and Giancarlo Cravotto

12.1 Introduction 268

12.2 Inclusion Complex Formation 270

12.3 Covalent Polymer Networks Containing Cyclodextrins 271

12.4 Regulatory Issues for CDs as Food Additives and Use in Food Processing 271

12.5 Applications of CD in Food 272

12.6 Cholesterol Sequestration 273

12.7 Taste Modifiers 274

12.8 Product Stability and Food Preservatives - Improving Shelf Life 277

12.9 Nutraceutical Carriers - Functional Foods 277

12.10 Packaging 278

12.11 Conclusion 281

References 282

13 Enzymes and Inhibitors in Food and Health 289
Nana Akyaa Ackaah-Gyasi, Priyanki Patel, Julie Ducharme, Hui Yin Fan and Benjamin K. Simpson

13.1 Introduction 290

13.2 Traditional Methods of Producing Enzymes 294

13.3 Biotechnological Methods for Producing Enzyme 299

13.4 Enzymes in Food Processing 309

13.5 Endogenous Enzyme Inhibitors from Food Materials 313

13.6 Concluding Remarks 320

References 321

Index 329