Natural Gums as a Sustainable Material for Food Packaging and Preservation

Dr. Haroon Elrasheid Tahir is an associate professor at Jiangsu University, where he obtained his PhD in Food Science and Biological Engineering. His research areas include nondestructive detection techniques for food quality, natural product chemistry, edible coatings, colorimetric sensors, and analytical chemistry. Dr. Tahir has published 61 papers and 30 book chapters, and he coedited the book "Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization"; and "Colorimetric Sensors: Techniques to Measure Food Safety and Quality", both published by Elsevier. Dr. Zou Xiaobo currently works at the School of Food and Biological Engineering, Jiangsu University, where he servers as a professor. Dr. Zou’s research interests are in the area of quality evaluation of food and agricultural products. He has 392 publications to his credit, most of which are in nondestructive detection on quality of food and agricultural products, colorimetric sensors, electrochemical sensors, imaging technology, 3D printing of foods, and intelligent food packaging. He has published 28 book chapters and edited 3 books. Dr. Mariod is the founder of Ghibaish College of Science & Technology, Ghibaish, Sudan. He is a professor at the Department of Biology, Faculty of Science & Arts, Alkamil, University of Jeddah, Saudi Arabia. He obtained his PhD in Natural Sciences at Münster University, Münster, Germany. Dr. Mariod was considered for inclusion in WHO‘S WHO in the World, 28th Edition by Marquis Who’s Who Publications in May of 2010. He was also classified among the top 2% global highly cited researchers published in PLOS Biology by Stanford University in 2019. Dr. Mariod has obtained more than eight innovations medals and awards as well as nine scholarships and grants. He serves as an editorial board member in nine international journals, and he has published 212 articles in peer-reviewd journals. Prof. Dr. Jaroslav Katona has 57 publications, most of them on food colloids, biopolymers (interactions in aqueous solutions, films, nanoparticles, phase behaviour), micro-and nanoencapsulation. He has published 2 books and 1 book chapter.

• Section 1: Characterization of Natural Gums, functionality, and processing1. Food Packaging: An Overview2. Types, Sources and Structures of Natural Gums3. Natural Gums as Functional Compounds Used in Food Packaging4. Evaluation of global research on natural gums food packaging by scientometric indicators5. Mechanism of action of gum films and edible coatings6. Health and eco-innovations in gum-based food packaging7. Processing of gum-based smart packaging and coatingsSection 2: Application of Natural Gums for Food Preservation and Smart Packaging8. Natural Gums: Scientific tools to reduce processing time and/or preserve food product quality in drying technology9. Natural gums for food preservation and packaging: Evidence from consumers10. Natural Gums: A sustainable polymer to protect sensitive and expensive nutrients11. Potential of natural gums as smart and active packaging materials: From concept to commercialization12. Natural Gum-based bioactive compounds for food biopreservation13. Natural gums as sustainable materials to improve the color quality and stability of food14. Applications of gum films in meat, livestock, and aquatic product preservation15. Natural gums as effective materials for preserving/ improving the stability of edible oil, oil-based food and high-lipid food products16. Natural gums: An effective strategy for reduction of oil uptake in deep-fried foodsSection 3: Challenges, Safety and Associated Legislation for Natural Gums17. Safety and regulatory status of gum-based packaging and coatings18. Challenges to commercialized and future potential of natural gums food packaging