Intelligent packaging : current technologies and applications /
Developments in Food Quality and Safety Series" is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compound...
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| Kolejni autorzy: | , |
|---|---|
| Format: | E-book |
| Język: | angielski |
| Wydane: |
[S.l.] :
Academic Press,
2024.
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| Hasła przedmiotowe: | |
| Dostęp online: | ScienceDirect |
| Etykiety: |
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| 082 | 0 | 4 | |a 658.5/64 |2 23/eng/20240508 |1 https://id.oclc.org/worldcat/ddc/E3xTYMcDpp7F6MWhKwF4B84FJG |
| 245 | 0 | 0 | |a Intelligent packaging : |b current technologies and applications / |c edited by Sneh Punia Bangar, Monica Trif. |
| 260 | |a [S.l.] : |b Academic Press, |c 2024. | ||
| 300 | |a 1 online resource | ||
| 505 | 0 | |a Front Cover -- Intelligent Packaging -- Copyright Page -- Contents -- List of contributors -- 1 Packaging of the future: smart technologies and food quality and safety -- 1.1 Introduction -- 1.1.1 Packaging and food direct and indirect conceptions -- 1.1.2 The opportunities and challenges of packaging systems -- 1.1.2.1 Nanotechnology and quality of food packaging -- 1.1.2.2 The industrial internet of things (IIoT) -- 1.1.2.3 Real-time capabilities -- 1.1.3 The aspect of commercial needs -- 1.2 Packaging for future -- 1.2.1 Need for new packaging strategies -- 1.2.1.1 Determining precise information for packaging functions that influence food waste -- 1.2.1.2 Awareness of product/package and trade-off situations' total environmental load -- 1.3 A better approach to packaging design that considers reducing food waste -- 1.3.1 Different technology of smart packaging -- 1.3.2 The future of packaging materials -- 1.3.2.1 Smart packaging -- 1.3.2.2 Active packaging -- 1.3.2.2.1 Oxygen scavengers packaging -- 1.3.2.2.2 Moisture scavengers packaging -- 1.3.2.2.3 Ethylene absorbers packaging -- 1.3.2.2.4 Antioxidant releaser packaging -- 1.3.2.2.5 Carbon dioxide emitter packaging -- 1.3.2.2.6 Antimicrobial packaging systems -- 1.3.2.2.7 Nano packaging -- 1.4 Smart technologies for sustainable packaging -- 1.4.1 Food quality -- 1.4.1.1 Fruits and vegetables -- 1.5 Outlooks -- References -- 2 Intelligent versus another packaging -- 2.1 Introduction -- 2.2 Types of packaging material -- 2.3 Types of packaging -- 2.3.1 Intelligent packaging -- 2.3.1.1 Smart packaging -- 2.3.1.2 Active packaging -- 2.3.2 Other packaging -- 2.3.2.1 Biodegradable packaging -- 2.3.2.2 Edible film/coating -- 2.4 Global scenario of intelligent and other packaging -- 2.4.1 Intelligent packaging -- 2.4.2 Need and growth of intelligent packaging. | |
| 505 | 8 | |a 2.5 Current status of intelligent packaging in food sector -- 2.5.1 Fruits and vegetables -- 2.5.2 Milk and milk products -- 2.5.3 Meat and meat products -- 2.5.4 Fish and seafood products -- 2.5.5 Miscellaneous -- 2.6 Quality and physicochemical parameters associated with intelligent packaging -- 2.7 Artificial intelligence/machine learning and modeling approaches in intelligent packaging -- 2.8 Consumer acceptance -- 2.9 3D printing in intelligent packaging -- 2.10 Conclusion -- References -- 3 Intelligent packaging-indicators -- 3.1 Introduction -- 3.2 General concept -- 3.3 Mechanisms of food monitoring -- 3.3.1 pH sensing through colorimetric detection -- 3.3.2 pH sensing through radio frequency -- 3.3.3 Electrochemical sensors -- 3.3.4 Biosensors -- 3.3.5 Time-temperature indicator -- 3.3.6 Triboeletric nanogenerators for sensor application -- 3.4 Main targets -- 3.4.1 Time-temperature indicator -- 3.4.2 Freshness indicator -- 3.4.3 Ripeness indicator -- 3.4.4 Leakage and integrity -- 3.4.5 Microorganisms indicator -- 3.4.6 Toxins, pesticides, and metal ions -- 3.4.7 Traceability -- 3.5 Application in food systems -- 3.5.1 Sustainable indicator packaging -- 3.5.2 Indicator packaging for animal source foods -- 3.5.3 Indicator packaging for fruits, vegetables, and beverages -- 3.6 Commercially available indicators -- 3.6.1 Freshness indicators -- 3.6.2 Time-temperature indicators -- 3.7 Challenges and outlook -- 3.8 Conclusion and future perspectives -- References -- 4 Intelligent packaging-sensors -- 4.1 Introduction -- 4.2 Sensors -- 4.3 Classification and working of sensors -- 4.3.1 Chemical sensors -- 4.3.2 Biosensors -- 4.3.3 Internet of Things sensors -- 4.3.4 Edible sensors -- 4.4 Materials and nanomaterials in sensor -- 4.4.1 Materials in sensor -- 4.4.2 Nanomaterials in sensors -- 4.4.2.1 Inorganic nanomaterials -- 4.4.3 Carbon allotrope. | |
| 505 | 8 | |a 4.4.4 Other nanomaterials -- 4.5 Application of sensor in intelligent packaging -- 4.5.1 Gas sensors -- 4.5.2 pH sensors -- 4.5.3 Ripeness sensors -- 4.5.4 Microbial spoilage sensors -- 4.5.5 Leakage sensors -- 4.5.6 Fluorescence-based oxygen sensors -- 4.6 Conclusion and future scope -- References -- 5 Intelligent packaging-tracing devices -- 5.1 Introduction -- 5.1.1 Tracing devices-intelligent packaging -- 5.2 Classification of tracking devices used in IP -- 5.3 Sensors -- 5.3.1 Chemical sensors -- 5.3.2 Biosensor -- 5.3.3 Gas sensors -- 5.3.4 Real-time applications of gas sensors -- 5.4 Indicators -- 5.4.1 Classification of indicators -- 5.4.1.1 Temperature indicators -- 5.4.1.2 Time-temperature indicators -- 5.4.1.2.1 Types of time-temperature indicators -- 5.4.1.2.2 Commercially available time-temperature indicators -- 5.4.1.2.3 Real-time applications of time-temperature indicators -- 5.4.1.3 Freshness indicators -- 5.4.1.4 pH indicator -- 5.5 Data carriers -- 5.5.1 Radio frequency identification system -- 5.5.2 Near-field communications -- 5.6 A 3D printing approach -- 5.6.1 Types of 3D printing -- 5.6.1.1 Stereolithography -- 5.6.1.2 Extrusion-based 3D printing -- 5.6.1.3 Multifunctional 3D printed device -- 5.6.2 Real-time applications of 3D printing -- 5.7 Internet of things -- 5.8 Future approach -- References -- 6 Legal aspects of intelligent packing -- 6.1 Introduction -- 6.2 Intelligent packaging techniques -- 6.3 Importance of the legal involvement on Intelligent packaging techniques -- 6.4 Legal frameworks relevant to intelligent packaging and their included specifications -- 6.4.1 European union regulatory frameworks -- 6.4.1.1 Regulation (EC) No 1935/2004 -- 6.4.1.2 EU Regulation (EU) 2019/1381 -- 6.4.1.3 Regulation (EC) No 596/2009 -- 6.4.1.4 Regulation (EC) No 2023/2006 -- 6.4.1.5 Regulation 450/2009/EC. | |
| 505 | 8 | |a 6.4.2 United Kingdom regulatory frameworks -- 6.4.3 United States regulatory frameworks -- 6.4.3.1 Federal food, drug and cosmetic act -- 6.5 Impacts of current legal aspects on the food industry -- 6.5.1 Active and intelligent packaging: applications and regulatory aspects -- 6.5.2 Aspects of the new EU regulations and the global market for active and intelligent packaging for applications in the ... -- 6.5.3 Regulation 1935/2004/EC -- 6.5.4 Regulation 450/2009/EC -- 6.5.5 Risk assessment and compliance -- 6.6 Conclusion -- References -- 7 Intelligent packaging of fruits and vegetables -- 7.1 Introduction -- 7.1.1 Alternatives for reducing postharvest losses of fruits and vegetables -- 7.1.2 Intelligent and active packaging technologies -- 7.1.2.1 Active packaging -- 7.1.2.2 Intelligent packaging -- 7.1.2.2.1 Challenges in applications of intelligent packaging systems -- 7.1.2.3 Smart packaging -- 7.1.3 Biopolymers in films and coatings applied in minimally processed fruits and vegetables -- 7.1.3.1 Recent advances in active and intelligent films -- 7.1.3.2 Starch-based food packaging -- 7.1.3.3 Chitosan-based food packaging -- 7.1.3.4 Food biopackaging based on chitosan -- 7.1.3.5 Recent advances in chitosan films applied on minimally processed fruits -- 7.1.3.6 Recent advances in alginate active biofilms applied on minimally processed fruits -- 7.1.3.7 Bioactive packaging as carriers of probiotic bacteria and prebiotic fibers -- 7.2 Conclusions -- References -- 8 Intelligent packaging of dairy products -- 8.1 Introduction -- 8.2 Dairy products -- 8.2.1 Milk -- 8.2.2 Milk powder -- 8.2.3 Cheese -- 8.3 Indicators for dairy products -- 8.3.1 Leak or gas indicators -- 8.3.2 Freshness indicators -- 8.3.3 Time-temperature indicators -- 8.3.4 Rancidity indicators -- 8.3.5 Physical shock indicators -- 8.3.6 Ripening indicators. | |
| 505 | 8 | |a 8.4 Sensors for dairy products -- 8.4.1 Gas sensors -- 8.4.2 Biosensors -- 8.4.3 Nanosensors -- 8.4.4 Sensor array -- 8.4.5 Electronic nose -- 8.5 Data carriers -- 8.5.1 Barcodes -- 8.5.2 Radio frequency identification -- 8.6 Nanotechnology and intelligent packaging of dairy products -- 8.7 Risk assessment and legal concerns -- 8.8 Future trends -- 8.9 Conclusion -- References -- 9 Intelligent packaging of meat and meat products -- 9.1 Introduction -- 9.2 Data carriers -- 9.2.1 Barcodes -- 9.2.2 Radio-frequency identification detectors -- 9.3 Indicators -- 9.3.1 Time-temperature indicators -- 9.3.2 Freshness indicator -- 9.3.3 Gas integrity indicator -- 9.3.4 Pathogen indicators -- 9.4 Sensors -- 9.4.1 Electronic nose -- 9.4.2 Colorimetric sensors -- 9.4.3 Gas sensors -- 9.4.4 Biosensors -- 9.5 Conclusion -- Abbreviations -- References -- 10 Interaction of food and packaging -- 10.1 Introduction -- 10.2 Packaging materials and their physiochemical properties -- 10.2.1 Glass -- 10.2.2 Metal -- 10.2.2.1 Aluminum -- 10.2.2.2 Aluminum foil -- 10.2.2.3 Aluminum can -- 10.2.2.4 Laminates and metalized films -- 10.2.2.5 Tin -- 10.2.2.6 Tin-free steel -- 10.2.3 Paper -- 10.2.4 Plastics -- 10.3 Food-packaging interactions and changes in organoleptic properties of food: molecular perspective -- 10.3.1 Sorption -- 10.3.2 Migration -- 10.3.3 Permeation or leaching -- 10.4 Biodegradable film packaging or bioplastics -- 10.4.1 Bioplastics based on bacteria -- 10.4.2 Bioplastics based on starch -- 10.5 Future perspective -- 10.6 Conclusion -- References -- 11 Intelligent packaging and health -- 11.1 Introduction -- 11.2 Definition of intelligent packaging with a health approach -- 11.3 Overview of intelligent packaging on human health -- 11.4 Effect of compounds used in intelligent packaging on health -- 11.4.1 Essential oils -- 11.4.2 Anthocyanins. | |
| 520 | |a Developments in Food Quality and Safety Series" is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food. | ||
| 650 | 0 | |a Packaging. | |
| 650 | 6 | |a Conditionnement (Emballage) |0 (CaQQLa)201-0014962 | |
| 650 | 7 | |a packaging. |2 aat |0 (CStmoGRI)aat300055100 | |
| 650 | 7 | |a Packaging |2 fast |0 (OCoLC)fst01050156 | |
| 700 | 1 | |a Bangarm Sneh Punia. | |
| 700 | 1 | |a Trif, Monica. | |
| 776 | 0 | 8 | |i Print version: |z 0443153884 |z 9780443153884 |w (OCoLC)1397556245 |
| 856 | 4 | 0 | |3 ScienceDirect |u https://www.sciencedirect.com/science/book/9780443153884 |