Advances in Edible Packaging Systems for Food Preservation

Processing, Bioactive Agents and Preservation

Zuhaib F. Bhat, Alaa El-Din A. (Aladin) Bekhit

• Publisher: Academic Press
• Year: 2026
• eBook ISBN:
  9780443362996
• Topic: Design
• Subtopic: Industrial Design

Advances in Edible Packaging Systems for Food Preservation: Processing, Bioactive Agents and Preservation discusses the edible packaging systems available for the preservation of all types of foods and products derived from meat, eggs, milk, plants, cereals, fish, and seafood. Divided into 14 chapters, the book covers recent topics related to edible packaging such as the role of emerging technologies (including cold plasma, ultrasonication, electrospinning, high-pressure, 3D printing, and pulsed light), alternative film materials (including insect, fungal, and algae proteins), novel bioactive agents (including novel peptides and nanoemulsions, nanoparticles, and nanofibers from novel sources), engineering aspects, environmental impacts, and consumer perception.This book caters to a wider audience, including, but not limited to, individuals involved in food science, meat science, dairy science, food packaging, agriculture sciences, protein and carbohydrate biochemistry, and nutrition. - Provides critical insights from available literature on edible packaging - overs the role of emerging technologies, alternative film materials, novel bioactive agents, engineering aspects, environmental impacts, and consumer perception - Explores the environmental aspects, social perception, and acceptance of edible packaging

Table of contents

• Title of Book
• Chapter 1 Role of packaging in the preservation of foods
• Chapter 2 Importance and processing of edible packaging
• Chapter 3 Protein-based edible packaging for food preservation
• Chapter 4 Carbohydrate-based edible packaging for food preservation
• Chapter 5 Lipid-based edible packaging for food preservation
• Chapter 6 Edible packaging systems for the delivery of food additives, flavour, and active ingredients
• Chapter 7 Nanocomposites and nanoparticles for the development of edible packaging for food preservation
• Chapter 8 Role of emerging and novel technologies for the development of edible packaging for food preservation
• Chapter 9 Edible packaging systems for milk, cheese, and dairy products
• Chapter 10 Edible packaging systems for fish and fish products
• Chapter 11 Edible packaging systems for seafood and seafood-based products
• Chapter 12 Edible packaging systems for egg and egg products
• Chapter 13 Edible packaging for fruits, vegetables, and other plant foods
• Chapter 14 Edible packaging systems for enhancing lipid and protein stability of meat and meat products
• Chapter 15 Edible packaging systems for enhancing microbiological quality of meat and meat products
• Chapter 16 Edible packaging systems for enhancing the sensory quality of meat and meat products
• Chapter 17 Edible packaging systems for enhancing the physicochemical quality of meat and meat products
• Chapter 18 Transforming edible packaging with Industry 4.0: advancing sustainability and safety perspectives
• Chapter 19 Consumer perception and acceptability of edible packaging systems
• Index