Natural Materials for Food Packaging Application

Jyotishkumar Parameswaranpillai, PhD, is an Associate Professor in the Department of Science at Alliance University, Karnataka, India. He has postdoctoral experience in laboratories on multiple continents, and has published enormously widely on biological polymer research subjects.Aswathy Jayakumar, PhD, is a Postdoctoral Fellow in the Department of Food and Nutrition at Kyung Hee University, Seoul, South Korea. She received the 2019 Best Paper Award at the Kerala Science Congress, and her research concerns the functional biology of endophytic microorganisms.E. K. Radhakrishnan, PhD, is an Assistant Professor in the School of Biosciences and Joint Director of the Inter-University Centre for Organic Farming and Sustainable Agriculture, Mahatma Gandhi University, Kottayam, India. He has published extensively on plant microbe interactions, polymer-based nanocomposites for food packaging, and related subjects.Suchart Siengchin, PhD, is a Lecturer and Researcher in the Thai-German Graduate School of Engineering, King Mongkut’s University of Technology, North Bangkok, Thailand (KMUTNB). He is a three-time winner of the Outstanding Researcher Award at KMUTNB, and has published and presented extensive research on engineering and materials science subjects.Sabarish Radoor, PhD, is a Postdoctoral Researcher at King Mongkut's University of Technology, North Bangkok, Thailand (KMUTNB). He has published roughly 25 research papers.

• Preface xiiiAbout the Editors xv1 Introduction to Natural Materials for Food Packaging 1Manickam Ramesh, Lakshminarasimhan Rajeshkumar, Venkateswaran  Bhuvaneswari, and Devarajan Balaji1.1 Introduction 11.2 Natural Biodegradable Polymers 41.2.1 Starch-Based Natural Materials 41.2.2 Poly-Lactic Acid-Based Natural Materials 51.2.3 Poly-Caprolactone (PCL)-Based Natural Materials 51.2.4 Poly-Hydroxy Alkanoate-Based Natural Materials 61.2.5 Polyglycolide-Based Natural Materials 61.2.6 Polycarbonate-Based Natural Materials 71.2.7 Soy-Based Bio-degradable Polymers 71.2.8 Polyurethanes 71.2.9 Polyanhydrides 71.3 Biodegradable Polymer Blends and Composites 81.3.1 Polylactic Acid and Polyethylene Blends 81.3.2 PLA and Acrylobutadiene Styrene (ABS) Blends 81.3.3 PCL and Polyethylene Blends 81.3.4 PCL and Polyvinyl Chloride Blends 91.3.5 TPS and Polypropylene Blends 91.3.6 TPS/PE Blends 91.3.7 Poly(Butylene Succinate) Blends 101.4 Properties of Natural Materials for Food Packaging 101.4.1 Barrier Properties 101.4.2 Biodegradation Properties 111.4.3 Consequences of Storage Time 121.5 Environmental Impact of Food Packaging Materials 141.6 Conclusion 14References 152 Plant Extracts-Based Food Packaging Films 23Aris E. Giannakas2.1 Introduction 232.2 Extraction Methods for Plant Extracts 242.3 Research Investigation of Bibliographic Data 252.4 Chitosan Plant Extract-Based Food Packaging Films 272.5 Starch/Extract-Based Food Packaging Films 302.6 Cellulose and Cellulosic Derivatives-Based Food Packaging Films Modified with Plant Extract 322.7 Gelatin and Alginate/Plant Extract-Based Food Packaging Films 342.8 Composites/Plant Extract-Based Food Packaging Films 352.8.1 Chitosan Composites/Plant Extract-Based Food Packaging Films 362.8.2 Starch Composites/Extract-Based Food Packaging Films 382.8.3 Other Composites Plant Extract-Based Food Packaging Films 392.9 Conclusion 41­Acknowledgment 41References 423 Essential Oils in Food Packaging Applications 51Madhushree Hegde, Akshatha Chandrashekar, Mouna Nataraja, Niranjana  Prabhu, Jineesh A. Gopi, and Jyotishkumar Parameswaranpillai3.1 Introduction 513.2 Chemistry and Classification of Essential Oils 523.3 Essential Oils in Food Packaging Applications 553.3.1 Effect of Essential Oil on the Mechanical, Barrier, and Other Physical Properties of Food Packaging Materials 553.3.1.1 Tensile Properties 553.3.1.2 Barrier Properties 563.3.1.3 Other Physical Properties 563.3.2 Antioxidant Properties of Essential Oil Incorporated Food Packaging Materials 583.3.3 Antibacterial Properties of Essential Oil Incorporated Food Packaging Materials 613.4 Challenges and Future Trends Associated with the Use of Essential Oil in Food Packaging Applications and Future Trends 653.5 Conclusions 65References 664 Agro-Waste Residue-Based Food Packaging Films 75Rajarathinam Nithya and Arunachalam Thirunavukkarasu4.1 Introduction 754.2 Agro-Waste-Based Biopolymers 764.2.1 Cellulose 764.2.2 Hemicellulose 774.2.3 Lignin 774.2.4 Starch 784.2.5 Pectin 794.3 Edible Coatings and Films – Classification and Properties 804.4 Conclusion and Future Prospects 83References 835 Hydrogel-Based Food Packaging Films 89Kunal Singha and Kumar Rohit5.1 Introduction 895.2 Hydrogel Nature, Definition 915.2.1 Hydrogel Types and Features 915.2.1.1 Classification According to Polymeric Composition 915.2.1.2 Classification Based on Configuration: Classification is Done Based on the Setting 915.2.1.3 Classification Based on the Type of Cross-Linking 915.2.1.4 Classification Based on Physical Appearance 925.2.1.5 Classification According to Network Electrical Charge 925.3 Preparation of Hydrogel Film 925.4 Hydrogel as Food Packaging Material 925.4.1 Hydrogels Functional Properties 935.5 Classification of Hydrogel 935.6 Hydrogels Functional Properties 935.7 Potential Application of Hydrogel in Food Packaging Systems 955.7.1 Applications of Hydrogels in Vitro and Food Matrices 965.7.2 Biodegradable Packaging 965.7.3 Biodegradability 975.7.4 Other Potential Applications in the Food Industry 985.8 Latest Development in the Hydrogel in the Field of Food Packaging 985.9 Futuristic Uses of Hydrogel in Miscellaneous Process 995.10 Conclusions 100References 1016 Natural Fiber-Based Food Packaging Films 105G. Rajeshkumar, M. Karthick, A.K. Aseel Ahmed, T. Vikram Raj, V. Abinaya, K. Madhu Mitha, and R. Ronia Richelle6.1 Introduction 1056.2 Manufacturing of Fiber-Reinforced Biofilms 1076.3 Rice Straw-Based Films 1096.4 Wheat Straw-Based Films 1096.5 Jute-Based Films 1116.6 Pineapple-Based Films 1126.7 Flax-Based Films 1136.8 Kenaf-Based Films 1146.9 Hemp-Based Films 1156.10 Conclusions 115References 1167 Natural Clay-Based Food Packaging Films 121Ram Kumar Deshmukh, Dakuri Ramakanth, Konala Akhila, and Kirtiraj K. Gaikwad7.1 Introduction 1217.2 Clay Materials Classification 1277.2.1 TO or 1:1 Type (One‐One Tetra‐octahedral Layer) 1277.2.2 TOT or 2:1 Type (One‐Octahedral in Between Two Tetrahedral Layers) 1287.2.3 2:1:1 or TOTO Type (Two Tetrahedral with Two Octahedral) 1287.3 Preparation of Natural Clay Nanocomposites 1287.3.1 In situ Polymerization Method 1307.3.2 Solution‐Induced Intercalation 1307.3.3 Melt Processing 1307.4 Properties of Natural Clay‐Based Nanocomposite Polymer 1307.4.1 Mechanical Properties 1317.4.2 Barrier Properties 1327.4.3 Thermal Stability of Clay‐Based Polymer Composites 1337.4.4 Oxygen and Ethylene Scavenging Activity of Nano‐Clay Polymer Composite 1337.5 Application of Natural Clay in Food Packaging Film 1357.5.1 Montmorillonite (MMT)‐Based Nanocomposite 1397.5.2 Laponite‐Reinforced Polymer Nanocomposite 1417.5.3 Sepiolite‐Reinforced PNC 1417.5.4 Bentonite‐Reinforced Polymer Nanocomposite 1427.5.5 Hectorite‐Reinforced Polymer Nanocomposite 1437.5.6 Rectorite‐Reinforced Polymer Nanocomposite 1447.5.7 Other Nanoclay Materials‐Based Nanocomposites 1457.6 Challenges of Using Clay in Food Packaging Applications 1457.6.1 Migration and Exposure of Nanoclay Materials to Humans and the Environment 1467.6.2 Toxicity of Nanoclay 1487.7 Future Outlook and Conclusion 149References 1508 Curcumin-Based Food Packaging Material 165Leidy T. Sanchez, Andres F. Cañon-Ibarra, J. Alejandro Arboleda-Murillo, and Cristian C. Villa8.1 Structural Characteristics of Curcumin 1658.2 Antimicrobial, Antifungal, and Antioxidant Properties of Curcumin 1668.3 Nanoencapsulation of Curcumin 1678.4 Curcumin-Based Food Packaging 1688.5 Curcumin-Based Nanocomposite Food Packaging 1698.6 Curcumin-Based Active Food Packaging 1698.7 Curcumin-Based Intelligent Food Packaging 1708.8 Perspectives 171References 1719 Sustainable Materials from Starch-Based Plastics 179Asanda Mtibe and Maya J. John9.1 Introduction 1799.1.1 Starch 1799.1.2 Preparation of Thermoplastic Starch (TPS) 1809.1.3 Plasticization of Starch 1809.1.4 Processing of TPS 1839.1.5 Properties of TPS 1859.1.5.1 Mechanical Properties 1859.1.5.2 Thermal Properties 1869.1.5.3 Barrier Properties 1869.2 TPS-Biopolymer Blends 1879.3 TPS-Biopolymer Composites 1889.4 Global Producers, Market Volumes, and Applications of Starch-Based Plastics 1919.5 Conclusions 193References 19310 Main Marine Biopolymers for Food Packaging Film Applications 199Jesús Rubén Rodríguez-Núñez, Diana Gabriela Montoya-Anaya, Judith Fortiz-Hernández, Yolanda Freile-Pelegrín, and Tomás Jesús Madera-Santana10.1 Introduction 19910.2 Polysaccharides from Seaweeds 20010.2.1 Main Seaweed Polysaccharides 20110.2.2 Alginate 20210.2.2.1 Properties and Limitations of Alginate 20410.2.2.2 Applications of Alginate in Edible Films and Coatings 20510.2.3 Agar 20510.2.3.1 Applications of Agar in Edible Films and Coatings 21010.2.4 Carrageenan 21310.2.5 Fucoidan 21610.2.6 Ulvan 21810.3 Modified Chitosan for Food Film Applications 22010.3.1 Chemical Modifications of Chitosan for Food Packaging 22010.3.2 Chitosan Blends/Composites for Films and Coating for Food Applications 22210.3.3 Nanomaterials of Chitosan for Food Packaging 22410.4 Conclusions and Future Trends 226References 22711 Chitosan-Based Food Packaging Films 241Kunal Singha and Kumar Rohit11.1 Introduction 24111.1.1 A Brief History of Food Packaging Materials Used 24111.1.2 Characteristics of Typical Food Packaging Materials 24211.1.3 Need for Biodegradable Food Packaging Materials 24211.2 Chitin and Chitosan Chemical Structure 24311.3 Chitosan as a Potential Biodegradable Food Packaging Material 24311.3.1 Chitosan as Food Packaging Material 24411.3.2 Chitosan Film in Food Packaging and Their Types 24411.3.2.1 Chitosan-Based Films 24511.3.2.2 Flexible Packaging Films 24511.3.3 Chitosan Film in Food Packaging 24511.3.4 Films Embedded with Nanomaterials 24511.3.5 Films Embedded with Clays 24611.3.6 Films Embedded with Polysaccharide Particles, Fibres, and Whiskers 24711.3.7 Films Embedded with Natural Oils and Extracts 24711.4 Future Research Directions and Developments 24911.4.1 Chitin/Chitosan Derivatives and Their Interactions with Microorganisms: A Comprehensive Review and Future Perspectives 24911.4.2 A Future Perspective in Crop Protection: Chitosan and its Oligosaccharides 24911.4.3 Chitosan in Molecularly-Imprinted Polymers: Current and Future Prospects 25011.4.4 Crosstalk Between Chitosan and Cell Signaling Pathways 25011.4.5 Resorbable Chitosan Matrix – As a Promising Biomaterial for the Future 25011.5 Conclusions 251References 25112 Effect of Natural Materials on Thermal Properties of Food Packaging  Film: An Overview 255H. M. Prathibhani C. Kumarihami, Nishant Kumar, Pratibha, Anka T. Petkoska, and NeerajAbbreviations 25512.1 Introduction 25612.2 Biodegradable Films: An Alternative for Food Packaging 25712.2.1 Biodegradable Polymers 25812.3 Thermal Properties of Food Packaging 25912.4 Effects of Natural Materials on the Thermal Stability of Food Packaging 26012.4.1 Effects of Plant Extract 26012.4.2 Effects of Essential Oils 26112.4.3 Effects of Color Agent 26212.4.4 Effects of Nanomaterials 26312.4.5 Effects of Plasticizers 26512.4.6 Effects of Emulsifiers 26612.5 Conclusions 266References 26713 Mechanical Properties of Natural Material-Based Packaging Films: Current Scenario 275Johnsy George, Muhammed Navaf, Aksalamol P. Raju, Ranganathan Kumar, and Kappat V. Sunooj13.1 Introduction 27513.2 Mechanical Properties of Packaging Films 27613.2.1 Tensile Strength (TS) 27713.2.2 Young’s Modulus (Y) 27713.2.3 Elongation at Break (EB) 27813.2.4 Seal Strength 27813.2.5 Tear Resistance 27813.2.6 Puncture Resistance 27913.2.7 Impact Resistance 27913.2.8 Burst Strength 27913.3 Mechanical Properties of Natural Polymer-Based Packaging Films 27913.3.1 Naturally Occurring Polymers 28013.3.1.1 Starch 28013.3.1.2 Cellulose 28313.3.1.3 Chitosan 28413.3.1.4 Alginates 28513.3.1.5 Pectin 28513.3.1.6 Casein 28613.3.1.7 Whey Protein 28713.3.1.8 Collagen 28713.3.1.9 Gelatin 28813.3.1.10 Zein Protein 28913.3.1.11 Soy Protein 29013.3.1.12 Gluten Protein 29113.3.2 Polymers Synthesized from Natural/Bioderived Monomers 29213.3.2.1 Polylactic Acid (PLA) 29213.3.2.2 Polyethylene Furanoate (PEF) 29513.3.2.3 Polybutylene Succinate (PBS) 29513.3.2.4 Poly(Butylene Adipate-­co-Terephthalate) 29613.3.2.5 Bio-based Polyethylene 29613.3.2.6 Bio-Based Polypropylene (Bio-PP) 29613.4 Mechanical Properties of Natural Polymers Synthesized from Microorganisms-Based Packaging Films 29613.4.1 Polymer Processed from Microorganisms 29613.4.1.1 Polyhydroxyalkanoate (PHA) 29613.4.1.2 Bacterial Cellulose 29813.4.1.3 Xanthan 29913.4.1.4 Pullulan 29913.4.1.5 Gellan 30013.4.1.6 Levan 30013.5 Conclusion 300References 30114 Effects of Natural Materials on Food Preservation and Storage 313Subhanki Padhi and Winny Routray14.1 Introduction 31314.1.1 Major Objective of Food Preservation and Storage 31314.1.2 Available Solutions from the Natural Resources and Combination with Technology 31414.2 Biomolecules Utilized for Preservation,Their Properties, and Uses 31514.2.1 Polysaccharides 31514.2.2 Essential Oil 31614.2.3 Phenolic Compounds 31814.2.4 Aromatic Compounds 31914.2.5 Proteins 32014.2.6 Bacteriocins 32014.2.7 Other Animal-Based Antimicrobials 32114.3 Different Extraction Processes Employed for Natural Materials 32114.4 Effects of Natural Materials on Different Product Quality and Storage 32314.4.1 Drying Methods and Corresponding Properties 32314.4.2 Enhancement of Packaging Characteristics 32314.4.3 Maintenance of Physiochemical Properties of Raw and Processed Products 32414.5 Conclusion 325References 32615 Marketing, Environmental, and Future Perspectives of Natural Materials in Packaging 333 Prakash Binu, Sasi Arun Sasi, Velamparambil Gopalakrishnan Gopikrishna, Abdul Shukkur, Balu Balachandran, and Mahesh Mohan15.1 Introduction 33315.2 Biodegradable Food Packaging 33415.3 Different Bio-Based Packaging Materials 33615.3.1 Bioplastics 33615.3.2 Biopolymers 33615.4 Nano Food Packaging 33815.5 Natural Antimicrobial Agents in Food Packaging 33815.6 Edible Films in Food Packaging 33915.7 Environment and Food Packaging 34115.8 Sustainable Packaging 34215.9 Marketing of Natural Materials in Packaging 34315.10 Future Perspectives of Natural Materials in Packaging 34415.11 Conclusion 345References 345Index 353