The edible food packaging industry has experienced remarkable growth in recent years and will continue to impact the food market for quite some time going into the future. Edible Food Packaging: Materials and Processing Technologies provides a broad and comprehensive review on recent aspects related to edible packaging, from processing to potential applications, and covering the use of nanotechnology in edible packaging.

The book’s 14 chapters promote a comprehensive review on such subjects as materials used, their structure-function relationship, and new processing technologies for application and production of edible coatings and films. Specific topics include edible film and packaging using gum polysaccharides, protein-based films and coatings, and edible coatings and films from lipids, waxes, and resins. The book also reviews stability and application concerns, mass transfer measurement and modeling for designing protective edible films, and edible packaging as a vehicle for functional compounds.

The authors explore antimicrobial edible packaging, nanotechnology in edible packaging, and nanostructured multilayers for food packaging by electrohydrodynamic processing. Additionally, they show how to evaluate the needs for edible packaging of respiring products and provide an overview of edible packaging for fruits, vegetables, and dairy products. Lastly, they examine edible coatings and films for meat, poultry, and fish.

chapter 1|8 pages

Edible Packaging Today

ByMiguel Angelo, Parente Ribeiro Cerqueira, Jose Antonio Couto Teixeira, Antonio Augusto Vicente

chapter 2|71 pages

Edible Film and Packaging Using Gum Polysaccharides

ByMarceliano B. Nieto

chapter 3|40 pages

Protein-Based Films and Coatings

ByPedro Guerrero, Koro de la Caba

chapter 4|32 pages

Edible Coatings and Films from Lipids, Waxes, and Resins

ByJorge A. Aguirre-Joya, Berenice Álvarez, Janeth M. Ventura, Jesús O. García-Galindo, Miguel A. De León-Zapata, Romeo Rojas, Saúl Saucedo, Cristóbal N. Aguilar

chapter 5|28 pages

Production and Processing of Edible Packaging Stability and Applications

ByNuria Blanco-Pascual, Joaquín Gómez-Estaca

chapter 6|33 pages

Mass Transfer Measurement and Modeling for Designing Protective Edible Films

ByValérie Guillard, Carole Guillaume, Mia Kurek, Nathalie Gontard

chapter 7|28 pages

Edible Packaging A Vehicle for Functional Compounds

ByJoana O. Pereira, M. Manuela Pintado

chapter 8|44 pages

Antimicrobial Edible Packaging

ByLorenzo M. Pastrana, Maria L. Rúa, Paula Fajardo, Pablo Fuciños, Isabel R. Amado, Clara Fuciños

chapter 9|32 pages

Nanotechnology in Edible Packaging

ByMarthyna Pessoa de Souza, Maria G. Carneiro-da-Cunha

chapter 10|14 pages

Nanostructured Multilayers for Food Packaging by Electrohydrodynamic Processing

ByMaría José Fabra, Amparo López-Rubio, José M. Lagaron

chapter 11|20 pages

How to Evaluate the Barrier Properties for Edible Packaging of Respiring Products

ByMaria José Sousa-Gallagher

chapter 12|30 pages

Edible Packaging for Fruits and Vegetables

ByMarta Montero-Calderón, Robert Soliva-Fortuny, Olga Martín-Belloso

chapter 13|29 pages

Edible Packaging for Dairy Products

ByOscar Leandro, da Silva Ramos, Ricardo Nuno, Correia Pereira, Joana T. Martins, F. Xavier Malcata

chapter 14|17 pages

Edible Coatings and Films for Meat, Poultry, and Fish

ByEveline M. Nunes, Ana I. Silva, Claudia B. Vieira, Men de Sa M. Souza Filho, Elisabeth M. Silva, Bartolomeu W. Souza