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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...

Повний опис

Збережено в:
Бібліографічні деталі
Інші автори: Bangarm Sneh Punia, Trif, Monica
Формат: eКнига
Мова:Англійська
Опубліковано: [S.l.] : Academic Press, 2024.
Предмети:
Packaging.
Conditionnement (Emballage)
packaging.
Packaging
Онлайн доступ:ScienceDirect
Теги: Додати тег
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Зміст:
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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