Edible Food Packaging with Natural Hydrocolloids and Active Agents [Paperback]

The book provides readers with state-of-the-art developments in antimicrobial, antioxidant and bioactive packaging based on natural hydrocolloids and active agents.

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 

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 edils¾