Releasing Systems in Active Food Packaging

Valuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact. A new generation of food packaging systems, including active and intelligent packaging, is emerging, based on technological breakthroughs that offer the possibility of extending shelf-life, reducing food loss, and monitoring changes in the food product.Releasing Systems in Active Food Packaging closely examines such a technological breakthrough, active releasing systems, which add compounds such as antimicrobials, antioxidants, flavors, colorants, and other ingredients to packaged food products. Chapters detail examples of recent innovations in active releasing systems, and the authors systematically address their application to different food groups. Such an in-depth approach makes this a useful reference researchers, health professionals, and food and packaging industry professionals interesting in innovative food packaging technologies.

Auteur

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. Now, he is an academic member of GUASNR (Iran) and Adjunct Prof. in UVigo (Spain). He has published > 310 papers in International Journals (h-index=63 in Scopus) and 80 book chapters/36 books with Elsevier, Springer, and Taylor & Francis. Selected achievements: · one of the top 1% world scientists by Thomson Reuters (2015) · one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017)

· one of the world's highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020

· a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019).

Ana Sanches-Silva obtained the degree in Pharmaceutical Sciences by the Pharmacy Faculty of the University of Coimbra (FFUC), Portugal, and received her European Ph.D. in Pharmacy from the University of Santiago de Compostela (USC), Spain, with honors. In addition, she was awarded with two awards for best Ph.D. thesis. She is a member of the executive board of Animal Science Studies Center and invited professor at the FFUC. Ana has a remarkable track record, namely as co-author of papers in peer-reviewed journals with high impact factor, book chapters and as co-editor of scientific books in the Food Science field. Ana's research focuses on the development of novel packaging, namely bioactive, edible and nanopackaging. In addition, she has special interest in the development and validation of analytical methodologies, especially mass spectrometry related, to determine food and food packaging components and contaminants.

Contenu

Part 1: Overview and future perspectives of active food packaging

Chapter 1. The evolution of Food Packaging, the Active Food packaging concept and its current and

future trends

Part 2. Releasing systems in active food packaging

Chapter 2. Emitters of antimicrobials

Chapter 3. Emitters of antioxidants (with special focus in natural antioxidants)

Chapter 4. Emitters of essential oils

Chapter 5. Emitters of Flavours, Colorants, other Food ingredients

Chapter 6. Temperature control emitters (e.g. Heat/cold Emitters and temperature control packaging;

phase change materials)

Part 3: Preparation and effectiveness of releasing systems in active food packaging

Chapter 7. Different approaches for the inclusion of bioactive compounds in packaging systems

Chapter 8. Impact of included bioactive compounds in barrier and mechanical properties of active

packaging

Chapter 9. Effectiveness and release studies of bioactive releasing systems

Chapter 10. Preparation of Edible active coating systems for food purposes

Part 4. Application of releasing active packaging in different food categories

Chapter 11. Meat products

Chapter 12. Dairy products

Chapter 13. Beverages

Chapter 14. Cereals and cereal based products, Chapter 15. Fruits and vegetables

Chapter 16. Oils and fats