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Submit a ProposalAgro-Waste Derived Biopolymers and Biocomposites
 | Innovations and Sustainability in Food Packaging Edited by Santosh Kumar, Avik Mukherjee and Vimal Katiyar Copyright: 2024 | Status: Published ISBN: 9781394174553 | Hardcover | 472 pages Price: $225 USD  |
One Line Description
This comprehensive book describes the fundamental principles and major advancements in the utilization of agro-waste for deriving biopolymers, and their applications to fabricate composite, nanocomposite, and hybrid food packaging films and coatings.
Audience
The primary audience for this book is researchers, scientists, and engineers working in food science and technology, food engineering and technology, food biotechnology, sustainable food packaging, etc. Additionally, food entrepreneurs and associated businesses, such as the packaging and coatings industries, will also have a keen interest in the book.
The primary audience for this book is researchers, scientists, and engineers working in food science and technology, food engineering and technology, food biotechnology, sustainable food packaging, etc. Additionally, food entrepreneurs and associated businesses, such as the packaging and coatings industries, will also have a keen interest in the book.
Description
The book serves as a complete, systematic, comprehensive account of the contemporary developments in the area of novel and environment-friendly valorization of agro- and food wastes into value-added products like biodegradable polymer and active functional agents for food packaging applications. It also describes the hurdles and challenges in the commercialization of these novel biopolymer-based materials, including their composites, their applications, safety, and legal ramifications.
This book consists of fifteen chapters covering different aspects of agro- and food waste utilization, the development of biodegradable polymers, and their composites for sustainable food packaging applications. The first thirteen chapters detail the processing of various agro- and food wastes of plant and animal origin to synthesize different biopolymers, such as starch, cellulose, chitosan, silk proteins, pectin, etc., and their applications for the fabrication of sustainable food packaging materials and composites that are attractive alternatives to synthetic plastic packaging. These chapters also summarize the effectiveness of these biopolymers and their composites in developing active films and edible coatings for shelf-life extension and preservation of perishable foods.
A chapter is devoted to issues of biodegradability, including analyses of various biodegradation reactions, such as depolymerization, mineralization, biochemical, and abiotic degradation both in soil and aquatic environments. The book concludes with a chapter addressing the concerns associated with the possible migration of components or additives from these biodegradable packaging into packaged food items.
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The book serves as a complete, systematic, comprehensive account of the contemporary developments in the area of novel and environment-friendly valorization of agro- and food wastes into value-added products like biodegradable polymer and active functional agents for food packaging applications. It also describes the hurdles and challenges in the commercialization of these novel biopolymer-based materials, including their composites, their applications, safety, and legal ramifications.
This book consists of fifteen chapters covering different aspects of agro- and food waste utilization, the development of biodegradable polymers, and their composites for sustainable food packaging applications. The first thirteen chapters detail the processing of various agro- and food wastes of plant and animal origin to synthesize different biopolymers, such as starch, cellulose, chitosan, silk proteins, pectin, etc., and their applications for the fabrication of sustainable food packaging materials and composites that are attractive alternatives to synthetic plastic packaging. These chapters also summarize the effectiveness of these biopolymers and their composites in developing active films and edible coatings for shelf-life extension and preservation of perishable foods.
A chapter is devoted to issues of biodegradability, including analyses of various biodegradation reactions, such as depolymerization, mineralization, biochemical, and abiotic degradation both in soil and aquatic environments. The book concludes with a chapter addressing the concerns associated with the possible migration of components or additives from these biodegradable packaging into packaged food items.
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Author / Editor Details
Santosh Kumar, PhD, is an assistant professor in the Department of Food Engineering and Technology, Central Institute of Technology, Kokrajhar, India. He has authored 30+ peer-reviewed journal papers, multiple book chapters, and edited two books. His research experience is in the area of sustainable food packaging and preservation.
Santosh Kumar, PhD, is an assistant professor in the Department of Food Engineering and Technology, Central Institute of Technology, Kokrajhar, India. He has authored 30+ peer-reviewed journal papers, multiple book chapters, and edited two books. His research experience is in the area of sustainable food packaging and preservation.
Avik Mukherjee, PhD, is an associate professor in the Department of Food Engineering and Technology, Central Institute of Technology, Kokrajhar, India. He has co-authored and co-edited 6 books. His current research interests focus on the application of natural and novel food preservation and packaging technologies, including biopolymer-based food packaging and the application of nanotechnology in sustainable food preservation and packaging.
Vimal Katiyar, PhD, is a professor in the Department of Chemical Engineering, Indian Institute of Technology, Guwahati, India. He received a PhD in chemical engineering from the Indian Institute of Technology, Bombay, India. His main area of research includes sustainable polymer development, its processing, its structure-property relationship, rheological aspects, migration studies, toxicological effects, polymer degradation, polymer-based nanomaterials, food packaging, and clean and green energy technologies. He is the co-inventor of 29 granted patents, published 140+ peer-reviewed research articles, and 70 book chapters.
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Table of Contents
Preface
1. Promising Agro-Wastes for Food Packaging
L. Susmita Devi, Avik Mukherjee and Santosh Kumar
1.1 Introduction
1.2 Current Global Status of Agro-Wastes
1.3 Types of Agro-Wastes
1.3.1 Agro-Industrial Waste
1.3.2 Crop Residues
1.3.3 Animal Waste
1.3.4 Aquatic Waste
1.4 Extraction of Biopolymers from Agro-Wastes
1.4.1 Chemical Treatment
1.4.1.1 Acid Treatment
1.4.1.2 Alkali Treatment
1.4.1.3 Organic Solvent Treatment
1.4.2 Biological Treatment
1.4.3 Mechanical Processing
1.4.4 Thermochemical Processing
1.5 Extraction of Bioactive Compounds from Agro-Wastes
1.6 Conclusion and Future Perspectives
References
2. Natural Fiber–Based Composite for Food Packaging
Rishika Bora, Hemanta Chutia, Monika, Murchana Changmai, Charu Lata Mahanta, Vimal Katiyar and Tabli Ghosh
2.1 Introduction
2.2 Fiber Types
2.2.1 Natural Fibers
2.2.1.1 Plant-Based Fibers
2.2.1.2 Animal-Based Fibers
2.2.2 Man-Made Fibers
2.3 Plant Fiber–Based Composite for Food Packaging
2.3.1 Wood-Based Composite for Food Packaging
2.3.2 Stem/Bast-Based Composite for Food Packaging
2.3.2.1 Kenaf Fiber
2.3.2.2 Jute Fiber
2.3.2.3 Ramie Fiber
2.3.2.4 Hemp Fiber
2.3.3 Leaf-Based Composite for Food Packaging
2.3.3.1 Palm Fiber
2.3.3.2 Sisal Fiber
2.3.3.3 Pineapple Leaf Fiber
2.3.3.4 Banana Fiber
2.3.4 Seed/Fruit-Based Composite for Food Packaging
2.3.5 Grass-Based Composite for Food Packaging
2.3.5.1 Bamboo Fiber
2.3.5.2 Rice Husk and Wheat Straw
2.4 Animal Fiber–Based Composite for Food Packaging
2.4.1 Silk-Based Composite for Food Packaging
2.4.2 Wool-Based Composite for Food Packaging
2.4.3 Other Animal Fiber-Based Composite
2.5 Nanomaterials from Natural Fiber
2.6 Natural Fiber–Based Composite for Circular Economy
2.7 Conclusion and Future Perspective
Acknowledgment
References
3. Corncob Waste for Food Packaging
Antony Catherine Flora Louis and Sivakumar Venkatachalam
3.1 Introduction
3.2 Isolation of Cellulose from Corncob
3.2.1 Pretreatment of Corncob Waste Residues
3.2.1.1 Acidic Hydrolysis
3.2.1.2 Alkaline Treatment
3.2.2 Bleaching Process
3.2.3 Extraction of Nanocellulose
3.3 Isolation of Hemicellulose from Corncob
3.4 Microbial Biosynthesis of Polyhydroxy Butyrate (PHB) from Corncobs
3.5 Biopolymers-Based Food Packaging Reinforced with Corncob Fibers
3.6 Hybrid Nanocomposite of Corncob for Food Packaging
3.7 Conclusion and Future Perspectives
References
4. Coir Fibers for Sustainable Food Packaging
Sweety Kalita, Manashi Das Purkayastha, Avik Mukherjee and Santosh Kumar
4.1 Introduction
4.2 Coir Fibers as Reinforcement Material for Synthetic Polymers
4.2.1 Polyethylene-Based Composites Reinforced with Coir Fibers
4.2.2 Polypropylene-Based Composites Reinforced with Coir Fibers
4.2.3 Polyester-Based Composites Reinforced with Coir Fibers
4.3 Coir Fibers as Reinforcement Material in Biopolymers
4.3.1 Composites of Coir and Polylactic Acid (PLA)
4.3.2 Composites of Coir and Protein
4.3.3 Composites of Coir with Starch
4.3.4 Hybrid Composites of Coir
4.4 Biodegradable Package/Container from Coconut Coir
4.5 Conclusion and Future Perspective
References
5. Sugarcane Bagasse for Sustainable Food Packaging
Sweety Kalita, Avik Mukherjee and Santosh Kumar
5.1 Introduction
5.2 Chemical Composition and Characteristics of Sugarcane Bagasse (SB)
5.3 Cellulosic and Hemicellulosic Fractions of Sugarcane Bagasse
5.4 Pretreatment Approaches for SB
5.4.1 Physical Pretreatments
5.4.1.1 Mechanical Pretreatment
5.4.1.2 Microwave Pretreatment (MWP)
5.4.1.3 Ultrasound Pretreatment (USP)
5.4.2 Chemical Pretreatments
5.4.2.1 Acidic Pretreatment (AP)
5.4.2.2 Alkaline Treatment
5.4.2.3 Ionic Liquids Pretreatment
5.4.3 Physiochemical Pretreatment
5.4.3.1 Organosolv Pretreatments
5.4.3.2 Steam Explosion Pretreatment
5.4.3.3 Hot Water Pretreatments
5.4.4 Biological Treatment
5.5 Sugarcane Bagasse in Biopolymer Matrix as Reinforcement Filler
5.6 Food Containers and Trays Made From SB
5.7 Conclusion and Future Perspective
References
6. Husk and Straw of Cereals Grains for Sustainable Food Packaging
Pooja Baiju, Maria Jose Mukkadan and Preetha Radhakrishnan
Abbreviations
6.1 Introduction
6.2 Extraction and Purification of Cellulose from Husk and Straw
6.2.1 Pretreatment Methods
6.2.2 Purification Methods
6.2.2.1 Alkali Treatment
6.2.2.2 Bleaching
6.2.3 Extraction Methods
6.3 Cellulose Nanocrystals
6.3.1 Modifications and Functionalization of CNC
6.3.2 Applications of CNC in Packaging Films
6.4 Use of Cellulose and Its Derivatives in Food Packaging
6.4.1 Cellulose Ethers
6.4.1.1 Ethyl Cellulose (EC) and Methyl Cellulose (MC)
6.4.1.2 Carboxymethyl Cellulose (CMC)
6.4.1.3 Hydroxyethyl Cellulose (HEC)
6.4.1.4 Hydroxypropyl Cellulose (HPC)
6.4.2 Cellulose Esters
6.4.2.1 Cellulose Acetate (CA)
6.4.2.2 Cellulose Nitrate (CN)
6.4.2.3 Cellulose Sulfate (CS)
6.5 Paper-Based Package from Straw and Husk
6.6 Tableware and Food Containers from Straw and Husk
6.6.1 Compostable and Biodegradable Tableware and Containers
6.6.2 Wheat Straw Plastic
6.7 Conclusion and Future Perspective
References
7. Sericulture Waste for Edible Films and Coating of Fruits and Vegetables
Sweety Kalita, Avik Mukherjee and Santosh Kumar
7.1 Introduction
7.2 Sericulture Wastes
7.3 Extraction and Purification of Silk Protein/Fibroin
7.4 Silk Protein–Based Active Food Packaging
7.4.1 Silk Protein/Fibroin–Based Active Films
7.4.2 Silk Protein/Fibroin–Based Edible Coating
7.5 Toxicological and Food Allergy Assessment of Silk Protein/Fibroin
7.6 Conclusion and Future Perspective
References
8. Functional Agents from Agro-Waste for Active and Intelligent Food Packaging
Lokesh Kumar, Ram Kumar Deshmukh and Kirtiraj K. Gaikwad
8.1 Introduction
8.2 Functional Agents in Active and Intelligent Packaging
8.2.1 Polyphenolic Compounds from Agro-Waste
8.2.1.1 Polyphenolic Compounds from Apple Peel
8.2.1.2 Polyphenolic Compounds from Citrus Fruit
8.2.1.3 Polyphenolic Compounds from Potato Peel
8.2.1.4 Polyphenolic Compounds from Pineapple Peel
8.2.1.5 Polyphenolic Compounds from Mango Kernel
8.2.1.6 Polyphenolic Compounds from Grape
8.2.1.7 Polyphenolic Compounds from Pomegranate Peel
8.2.1.8 Polyphenolic Compounds from Banana Peel
8.2.1.9 Polyphenolic Compounds from Corncob
8.2.1.10 Polyphenolic Compounds from Wheat Straw
8.2.2 Antioxidants from Agro-Waste
8.2.2.1 Antioxidant Compounds from Apple Peel
8.2.2.2 Antioxidant Compounds from Citrus Fruit
8.2.2.3 Antioxidant Compounds from Potato Peel
8.2.2.4 Antioxidant Compounds from Pineapple Peel
8.2.2.5 Antioxidant Compounds from Mango Kernel
8.2.2.6 Antioxidant Compounds from Grape Pomace
8.2.2.7 Antioxidant Compounds from Pomegranate Peel
8.2.2.8 Antioxidant Compounds from Banana Peel
8.2.2.9 Antioxidant Compounds from Corncob
8.2.2.10 Antioxidant Compounds from Wheat Straw
8.2.3 Antimicrobials Compounds from Agro-Waste
8.2.3.1 Antimicrobials Compounds from Pomegranate Peel
8.2.3.2 Antimicrobials Compounds from Grape Pomace
8.2.3.3 Antimicrobials Compounds from Mango Kernel
8.2.3.4 Antimicrobials Compounds from Citrus Fruit
8.2.3.5 Antimicrobials Compounds from Banana Peel
8.2.3.6 Antimicrobials Compounds from Pineapple Peel
8.2.4 Biobased Indicators
8.3 Active and Intelligent Agents in Biopolymer-Based Food Packaging
8.3.1 Oxygen and Carbon Dioxide Indicators
8.3.2 Moisture or Humidity Indicator
8.3.3 pH Indicators
8.3.4 Temperature Indicator
8.3.5 Specific Chemical Indicator
8.4 Conclusion and Perspective
References
9. Starch from Agro-Waste for Food Packaging Applications
Shashank T. Mhaske, Jyoti Darsan Mohanty and Pavan Y. Borse
9.1 Introduction
9.2 Starch from Agro-Waste
9.2.1 Tuber Wastes
9.2.2 Seed Wastes
9.3 Modifications in Starch for Food Packaging
9.3.1 Chemical Modification
9.3.1.1 Acetylation
9.3.1.2 Acid Chloride Modification
9.3.1.3 Octenyl Succinic Anhydride (OSA) Modification
9.3.1.4 Hydropropylation
9.3.1.5 Oxidation of Starch
9.3.1.6 Cross-Linking of Starch
9.3.2 Physical Modification of Starch to Thermoplastic Starch (TPS)
9.4 Starch-Based Composite, Nanocomposite, and Hybrid Films
9.4.1 Starch-Based Blends
9.4.2 Starch-Based Composite and Nanocomposite
9.5 Food Packaging Applications
9.6 Conclusion and Perspectives
References
10. Chitosan from Agro-Waste for Food Packaging Applications
Mekala Pavani, Sushil Kumar Singh and Poonam Singha
List of Abbreviations
10.1 Introduction
10.2 Sources of Chitosan
10.2.1 Agro-Waste
10.2.2 Sources Other Than Agro-Waste
10.2.2.1 Terrestrial Insects
10.2.2.2 Microbial Sources
10.2.2.3 Marine Sources
10.3 Chitosan Extraction
10.4 Chitosan and Its Functional Properties
10.4.1 Antimicrobial Activity
10.4.2 Antioxidant Properties
10.4.3 Film-Forming Ability
10.4.4 Solubility
10.5 Chitosan-Based Composites and Nanocomposites
10.5.1 Coating Formulations
10.5.2 Packaging Films
10.6 Food Packaging Applications
10.6.1 Fish and Meat Products
10.6.2 Fruits and Vegetables
10.7 Conclusion and Future Perspectives
References
11. Biodegradable Synthetic Poly(Lactic Acid) (PLA) for Food Packaging Application
Shikha Sharma, Tabli Ghosh, Neha Mulchandani and Vimal Katiyar
11.1 Introduction
11.2 Synthesis of PLA
11.3 Properties of PLA
11.3.1 Composites of PLA
11.3.2 Stereocomplex of PLA
11.3.2.1 Stereocomplex PLA
11.3.2.2 Additives to Enhance Stereocomplexation of PLA
11.4 Food Packaging Applications of PLA
11.5 Conclusion and Future Prospects
References
12. Pectin from Agro-Waste Residues for Food Packaging
Kona Mondal and Vimal Katiyar
12.1 Introduction
12.2 Structure and Classification of Pectin
12.2.1 Structure of Pectin
12.2.2 Classifications of Pectin
12.3 Agro-Waste as Sources of Pectin
12.4 Techniques for Pectin Extraction from Agro-Waste
12.4.1 Hydrothermal Extraction
12.4.2 Ultrasound-Assisted Extraction
12.4.3 Hydrodynamic Cavitation
12.4.4 Microwave-Assisted Extraction
12.4.5 Subcritical Water Extraction
12.4.6 Enzyme-Assisted Extraction
12.5 Food Packaging Applications of Pectin-Based Films and Coatings
12.5.1 Pectin-Based Active Films
12.5.1.1 Film Fabrication by Casting
12.5.1.2 Film Fabrication by Spraying
12.5.1.3 Film Fabrication by Extrusion
12.5.2 Pectin-Based Active Coatings
12.5.2.1 Preservation of Fruits and Vegetables
12.5.2.2 Preservation of Meat, Poultry, and Aquatic Animal Products
12.6 Conclusion and Perspective
References
13. Cellulosic Nanomaterials and Its Derivatives from Agro-Waste for Food Packaging Applications
Rahul Ranjan, Rohit Rai, Vikash Kumar, Smruti B. Bhatt and Prodyut Dhar
13.1 Introduction
13.2 Cellulose Structure and Its Nano-Derivatives
13.2.1 Hemicellulose
13.2.2 Xylan
13.2.3 Mannans (Mannoglycans)
13.2.4 Xyloglucan
13.2.5 β-Glucan
13.2.6 Holocellulose
13.2.7 Bacterial Cellulose
13.3 Agro-Waste as Source of Cellulose
13.4 Extraction of Cellulose from Agro-Waste
13.5 Cellulose-Derived Biopolymers
13.5.1 Carboxymethyl Cellulose (CMC)
13.5.2 Cellulose Acetate (CA)
13.5.3 Cellulose Nanofiber (CNF)
13.6 Food Packaging Applications of Cellulose and Its Derivatives
13.7 Conclusion and Perspective
References
14. Biodegradability of Biopolymers
Anamika Nayak and Debjani Dutta
14.1 Introduction
14.2 Biodegradability of Traditional Food Packaging
14.3 Biodegradability of Biopolymers
14.3.1 Cellulose-Based Biopolymers
14.3.2 Starch-Based Biopolymers
14.3.3 Protein-Based Biopolymers
14.3.4 Polylactide (PLA)
14.3.5 Polyhydroxybutyrate (PHB)
14.3.6 Polyhydroxybutyrate-Co-Valerate (PHBV)
14.4 Mechanisms and Pathways of Biopolymer Degradation
14.4.1 Abiotic Degradation
14.4.2 Biodeterioration and Depolymerization
14.4.3 Biofragmentation
14.4.4 Assimilation and Mineralization
14.5 Biodegradation of Biopolymer-Based Food Packaging
14.5.1 Microbial Degradation
14.5.2 Enzymatic Degradation
14.6 Conclusion and Perspective
References
15. Migration Concerns of Biopolymer-Based Food Packaging
Vikramsingh Thakur and Bhabani K. Satapathy
15.1 Introduction
15.2 Migration Concerns of Biopolymer-Based Nanocomposite
15.2.1 Starch-Based Nanocomposites
15.2.2 PLA-Based Nanocomposites
15.2.3 Polyhydroxyalkanoates (PHA)-Based Nanocomposites
15.3 Migration of Oligomers From Biopolymers in Contact with Food
15.4 Migration of Nanomaterials
15.4.1 Silver Nanoparticle–Incorporated Biopolymer Composite Films
15.4.2 Clay-Based Biopolymer Films
15.4.3 Other Nanomaterials as Fillers in Biopolymer Films
15.5 Biopolymer-Based Nanocomposite Films and Coatings
15.6 Effect of Polymer and Migrant Geometry on Migration
15.7 Diffusion Modeling of Migration in Food Packaging
15.8 Conclusion and Future Perspectives
References
Index
Back to Top
Preface
1. Promising Agro-Wastes for Food Packaging
L. Susmita Devi, Avik Mukherjee and Santosh Kumar
1.1 Introduction
1.2 Current Global Status of Agro-Wastes
1.3 Types of Agro-Wastes
1.3.1 Agro-Industrial Waste
1.3.2 Crop Residues
1.3.3 Animal Waste
1.3.4 Aquatic Waste
1.4 Extraction of Biopolymers from Agro-Wastes
1.4.1 Chemical Treatment
1.4.1.1 Acid Treatment
1.4.1.2 Alkali Treatment
1.4.1.3 Organic Solvent Treatment
1.4.2 Biological Treatment
1.4.3 Mechanical Processing
1.4.4 Thermochemical Processing
1.5 Extraction of Bioactive Compounds from Agro-Wastes
1.6 Conclusion and Future Perspectives
References
2. Natural Fiber–Based Composite for Food Packaging
Rishika Bora, Hemanta Chutia, Monika, Murchana Changmai, Charu Lata Mahanta, Vimal Katiyar and Tabli Ghosh
2.1 Introduction
2.2 Fiber Types
2.2.1 Natural Fibers
2.2.1.1 Plant-Based Fibers
2.2.1.2 Animal-Based Fibers
2.2.2 Man-Made Fibers
2.3 Plant Fiber–Based Composite for Food Packaging
2.3.1 Wood-Based Composite for Food Packaging
2.3.2 Stem/Bast-Based Composite for Food Packaging
2.3.2.1 Kenaf Fiber
2.3.2.2 Jute Fiber
2.3.2.3 Ramie Fiber
2.3.2.4 Hemp Fiber
2.3.3 Leaf-Based Composite for Food Packaging
2.3.3.1 Palm Fiber
2.3.3.2 Sisal Fiber
2.3.3.3 Pineapple Leaf Fiber
2.3.3.4 Banana Fiber
2.3.4 Seed/Fruit-Based Composite for Food Packaging
2.3.5 Grass-Based Composite for Food Packaging
2.3.5.1 Bamboo Fiber
2.3.5.2 Rice Husk and Wheat Straw
2.4 Animal Fiber–Based Composite for Food Packaging
2.4.1 Silk-Based Composite for Food Packaging
2.4.2 Wool-Based Composite for Food Packaging
2.4.3 Other Animal Fiber-Based Composite
2.5 Nanomaterials from Natural Fiber
2.6 Natural Fiber–Based Composite for Circular Economy
2.7 Conclusion and Future Perspective
Acknowledgment
References
3. Corncob Waste for Food Packaging
Antony Catherine Flora Louis and Sivakumar Venkatachalam
3.1 Introduction
3.2 Isolation of Cellulose from Corncob
3.2.1 Pretreatment of Corncob Waste Residues
3.2.1.1 Acidic Hydrolysis
3.2.1.2 Alkaline Treatment
3.2.2 Bleaching Process
3.2.3 Extraction of Nanocellulose
3.3 Isolation of Hemicellulose from Corncob
3.4 Microbial Biosynthesis of Polyhydroxy Butyrate (PHB) from Corncobs
3.5 Biopolymers-Based Food Packaging Reinforced with Corncob Fibers
3.6 Hybrid Nanocomposite of Corncob for Food Packaging
3.7 Conclusion and Future Perspectives
References
4. Coir Fibers for Sustainable Food Packaging
Sweety Kalita, Manashi Das Purkayastha, Avik Mukherjee and Santosh Kumar
4.1 Introduction
4.2 Coir Fibers as Reinforcement Material for Synthetic Polymers
4.2.1 Polyethylene-Based Composites Reinforced with Coir Fibers
4.2.2 Polypropylene-Based Composites Reinforced with Coir Fibers
4.2.3 Polyester-Based Composites Reinforced with Coir Fibers
4.3 Coir Fibers as Reinforcement Material in Biopolymers
4.3.1 Composites of Coir and Polylactic Acid (PLA)
4.3.2 Composites of Coir and Protein
4.3.3 Composites of Coir with Starch
4.3.4 Hybrid Composites of Coir
4.4 Biodegradable Package/Container from Coconut Coir
4.5 Conclusion and Future Perspective
References
5. Sugarcane Bagasse for Sustainable Food Packaging
Sweety Kalita, Avik Mukherjee and Santosh Kumar
5.1 Introduction
5.2 Chemical Composition and Characteristics of Sugarcane Bagasse (SB)
5.3 Cellulosic and Hemicellulosic Fractions of Sugarcane Bagasse
5.4 Pretreatment Approaches for SB
5.4.1 Physical Pretreatments
5.4.1.1 Mechanical Pretreatment
5.4.1.2 Microwave Pretreatment (MWP)
5.4.1.3 Ultrasound Pretreatment (USP)
5.4.2 Chemical Pretreatments
5.4.2.1 Acidic Pretreatment (AP)
5.4.2.2 Alkaline Treatment
5.4.2.3 Ionic Liquids Pretreatment
5.4.3 Physiochemical Pretreatment
5.4.3.1 Organosolv Pretreatments
5.4.3.2 Steam Explosion Pretreatment
5.4.3.3 Hot Water Pretreatments
5.4.4 Biological Treatment
5.5 Sugarcane Bagasse in Biopolymer Matrix as Reinforcement Filler
5.6 Food Containers and Trays Made From SB
5.7 Conclusion and Future Perspective
References
6. Husk and Straw of Cereals Grains for Sustainable Food Packaging
Pooja Baiju, Maria Jose Mukkadan and Preetha Radhakrishnan
Abbreviations
6.1 Introduction
6.2 Extraction and Purification of Cellulose from Husk and Straw
6.2.1 Pretreatment Methods
6.2.2 Purification Methods
6.2.2.1 Alkali Treatment
6.2.2.2 Bleaching
6.2.3 Extraction Methods
6.3 Cellulose Nanocrystals
6.3.1 Modifications and Functionalization of CNC
6.3.2 Applications of CNC in Packaging Films
6.4 Use of Cellulose and Its Derivatives in Food Packaging
6.4.1 Cellulose Ethers
6.4.1.1 Ethyl Cellulose (EC) and Methyl Cellulose (MC)
6.4.1.2 Carboxymethyl Cellulose (CMC)
6.4.1.3 Hydroxyethyl Cellulose (HEC)
6.4.1.4 Hydroxypropyl Cellulose (HPC)
6.4.2 Cellulose Esters
6.4.2.1 Cellulose Acetate (CA)
6.4.2.2 Cellulose Nitrate (CN)
6.4.2.3 Cellulose Sulfate (CS)
6.5 Paper-Based Package from Straw and Husk
6.6 Tableware and Food Containers from Straw and Husk
6.6.1 Compostable and Biodegradable Tableware and Containers
6.6.2 Wheat Straw Plastic
6.7 Conclusion and Future Perspective
References
7. Sericulture Waste for Edible Films and Coating of Fruits and Vegetables
Sweety Kalita, Avik Mukherjee and Santosh Kumar
7.1 Introduction
7.2 Sericulture Wastes
7.3 Extraction and Purification of Silk Protein/Fibroin
7.4 Silk Protein–Based Active Food Packaging
7.4.1 Silk Protein/Fibroin–Based Active Films
7.4.2 Silk Protein/Fibroin–Based Edible Coating
7.5 Toxicological and Food Allergy Assessment of Silk Protein/Fibroin
7.6 Conclusion and Future Perspective
References
8. Functional Agents from Agro-Waste for Active and Intelligent Food Packaging
Lokesh Kumar, Ram Kumar Deshmukh and Kirtiraj K. Gaikwad
8.1 Introduction
8.2 Functional Agents in Active and Intelligent Packaging
8.2.1 Polyphenolic Compounds from Agro-Waste
8.2.1.1 Polyphenolic Compounds from Apple Peel
8.2.1.2 Polyphenolic Compounds from Citrus Fruit
8.2.1.3 Polyphenolic Compounds from Potato Peel
8.2.1.4 Polyphenolic Compounds from Pineapple Peel
8.2.1.5 Polyphenolic Compounds from Mango Kernel
8.2.1.6 Polyphenolic Compounds from Grape
8.2.1.7 Polyphenolic Compounds from Pomegranate Peel
8.2.1.8 Polyphenolic Compounds from Banana Peel
8.2.1.9 Polyphenolic Compounds from Corncob
8.2.1.10 Polyphenolic Compounds from Wheat Straw
8.2.2 Antioxidants from Agro-Waste
8.2.2.1 Antioxidant Compounds from Apple Peel
8.2.2.2 Antioxidant Compounds from Citrus Fruit
8.2.2.3 Antioxidant Compounds from Potato Peel
8.2.2.4 Antioxidant Compounds from Pineapple Peel
8.2.2.5 Antioxidant Compounds from Mango Kernel
8.2.2.6 Antioxidant Compounds from Grape Pomace
8.2.2.7 Antioxidant Compounds from Pomegranate Peel
8.2.2.8 Antioxidant Compounds from Banana Peel
8.2.2.9 Antioxidant Compounds from Corncob
8.2.2.10 Antioxidant Compounds from Wheat Straw
8.2.3 Antimicrobials Compounds from Agro-Waste
8.2.3.1 Antimicrobials Compounds from Pomegranate Peel
8.2.3.2 Antimicrobials Compounds from Grape Pomace
8.2.3.3 Antimicrobials Compounds from Mango Kernel
8.2.3.4 Antimicrobials Compounds from Citrus Fruit
8.2.3.5 Antimicrobials Compounds from Banana Peel
8.2.3.6 Antimicrobials Compounds from Pineapple Peel
8.2.4 Biobased Indicators
8.3 Active and Intelligent Agents in Biopolymer-Based Food Packaging
8.3.1 Oxygen and Carbon Dioxide Indicators
8.3.2 Moisture or Humidity Indicator
8.3.3 pH Indicators
8.3.4 Temperature Indicator
8.3.5 Specific Chemical Indicator
8.4 Conclusion and Perspective
References
9. Starch from Agro-Waste for Food Packaging Applications
Shashank T. Mhaske, Jyoti Darsan Mohanty and Pavan Y. Borse
9.1 Introduction
9.2 Starch from Agro-Waste
9.2.1 Tuber Wastes
9.2.2 Seed Wastes
9.3 Modifications in Starch for Food Packaging
9.3.1 Chemical Modification
9.3.1.1 Acetylation
9.3.1.2 Acid Chloride Modification
9.3.1.3 Octenyl Succinic Anhydride (OSA) Modification
9.3.1.4 Hydropropylation
9.3.1.5 Oxidation of Starch
9.3.1.6 Cross-Linking of Starch
9.3.2 Physical Modification of Starch to Thermoplastic Starch (TPS)
9.4 Starch-Based Composite, Nanocomposite, and Hybrid Films
9.4.1 Starch-Based Blends
9.4.2 Starch-Based Composite and Nanocomposite
9.5 Food Packaging Applications
9.6 Conclusion and Perspectives
References
10. Chitosan from Agro-Waste for Food Packaging Applications
Mekala Pavani, Sushil Kumar Singh and Poonam Singha
List of Abbreviations
10.1 Introduction
10.2 Sources of Chitosan
10.2.1 Agro-Waste
10.2.2 Sources Other Than Agro-Waste
10.2.2.1 Terrestrial Insects
10.2.2.2 Microbial Sources
10.2.2.3 Marine Sources
10.3 Chitosan Extraction
10.4 Chitosan and Its Functional Properties
10.4.1 Antimicrobial Activity
10.4.2 Antioxidant Properties
10.4.3 Film-Forming Ability
10.4.4 Solubility
10.5 Chitosan-Based Composites and Nanocomposites
10.5.1 Coating Formulations
10.5.2 Packaging Films
10.6 Food Packaging Applications
10.6.1 Fish and Meat Products
10.6.2 Fruits and Vegetables
10.7 Conclusion and Future Perspectives
References
11. Biodegradable Synthetic Poly(Lactic Acid) (PLA) for Food Packaging Application
Shikha Sharma, Tabli Ghosh, Neha Mulchandani and Vimal Katiyar
11.1 Introduction
11.2 Synthesis of PLA
11.3 Properties of PLA
11.3.1 Composites of PLA
11.3.2 Stereocomplex of PLA
11.3.2.1 Stereocomplex PLA
11.3.2.2 Additives to Enhance Stereocomplexation of PLA
11.4 Food Packaging Applications of PLA
11.5 Conclusion and Future Prospects
References
12. Pectin from Agro-Waste Residues for Food Packaging
Kona Mondal and Vimal Katiyar
12.1 Introduction
12.2 Structure and Classification of Pectin
12.2.1 Structure of Pectin
12.2.2 Classifications of Pectin
12.3 Agro-Waste as Sources of Pectin
12.4 Techniques for Pectin Extraction from Agro-Waste
12.4.1 Hydrothermal Extraction
12.4.2 Ultrasound-Assisted Extraction
12.4.3 Hydrodynamic Cavitation
12.4.4 Microwave-Assisted Extraction
12.4.5 Subcritical Water Extraction
12.4.6 Enzyme-Assisted Extraction
12.5 Food Packaging Applications of Pectin-Based Films and Coatings
12.5.1 Pectin-Based Active Films
12.5.1.1 Film Fabrication by Casting
12.5.1.2 Film Fabrication by Spraying
12.5.1.3 Film Fabrication by Extrusion
12.5.2 Pectin-Based Active Coatings
12.5.2.1 Preservation of Fruits and Vegetables
12.5.2.2 Preservation of Meat, Poultry, and Aquatic Animal Products
12.6 Conclusion and Perspective
References
13. Cellulosic Nanomaterials and Its Derivatives from Agro-Waste for Food Packaging Applications
Rahul Ranjan, Rohit Rai, Vikash Kumar, Smruti B. Bhatt and Prodyut Dhar
13.1 Introduction
13.2 Cellulose Structure and Its Nano-Derivatives
13.2.1 Hemicellulose
13.2.2 Xylan
13.2.3 Mannans (Mannoglycans)
13.2.4 Xyloglucan
13.2.5 β-Glucan
13.2.6 Holocellulose
13.2.7 Bacterial Cellulose
13.3 Agro-Waste as Source of Cellulose
13.4 Extraction of Cellulose from Agro-Waste
13.5 Cellulose-Derived Biopolymers
13.5.1 Carboxymethyl Cellulose (CMC)
13.5.2 Cellulose Acetate (CA)
13.5.3 Cellulose Nanofiber (CNF)
13.6 Food Packaging Applications of Cellulose and Its Derivatives
13.7 Conclusion and Perspective
References
14. Biodegradability of Biopolymers
Anamika Nayak and Debjani Dutta
14.1 Introduction
14.2 Biodegradability of Traditional Food Packaging
14.3 Biodegradability of Biopolymers
14.3.1 Cellulose-Based Biopolymers
14.3.2 Starch-Based Biopolymers
14.3.3 Protein-Based Biopolymers
14.3.4 Polylactide (PLA)
14.3.5 Polyhydroxybutyrate (PHB)
14.3.6 Polyhydroxybutyrate-Co-Valerate (PHBV)
14.4 Mechanisms and Pathways of Biopolymer Degradation
14.4.1 Abiotic Degradation
14.4.2 Biodeterioration and Depolymerization
14.4.3 Biofragmentation
14.4.4 Assimilation and Mineralization
14.5 Biodegradation of Biopolymer-Based Food Packaging
14.5.1 Microbial Degradation
14.5.2 Enzymatic Degradation
14.6 Conclusion and Perspective
References
15. Migration Concerns of Biopolymer-Based Food Packaging
Vikramsingh Thakur and Bhabani K. Satapathy
15.1 Introduction
15.2 Migration Concerns of Biopolymer-Based Nanocomposite
15.2.1 Starch-Based Nanocomposites
15.2.2 PLA-Based Nanocomposites
15.2.3 Polyhydroxyalkanoates (PHA)-Based Nanocomposites
15.3 Migration of Oligomers From Biopolymers in Contact with Food
15.4 Migration of Nanomaterials
15.4.1 Silver Nanoparticle–Incorporated Biopolymer Composite Films
15.4.2 Clay-Based Biopolymer Films
15.4.3 Other Nanomaterials as Fillers in Biopolymer Films
15.5 Biopolymer-Based Nanocomposite Films and Coatings
15.6 Effect of Polymer and Migrant Geometry on Migration
15.7 Diffusion Modeling of Migration in Food Packaging
15.8 Conclusion and Future Perspectives
References
Index
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