uses and future applications in the food industry. 3 Biotech 8 (1): 74.37 37 Wesley, S.J., Raja, P., Raj, A.A., and Tiroutchelvamae, D. (2014). Review on-nanotechnology applications in food packaging and safety. Int. J. Engine Res. 3 (11): 645–651.
38 38 Ponce, A.G., Ayala-Zavala, J.F., Marcovich, N.E. et al. (2018). Nanotechnology trends in the food industry: Recent developments, risks, and regulation. In: Impact of Nanoscience in the Food Industry, 113–141. Academic Press.
39 39 Kour, H., Malik, A.A., Ahmad, N. et al. (2014). Nanotechnology–new lifeline for food industry. Crit. Rev. Food Sci. Nutr., (just-accepted).
40 40 Mikiciuk, J., Mikiciuk, E., and Szterk, A. (2017). Physico-chemical properties and inhibitory effects of commercial colloidal silver nanoparticles as potential antimicrobial agent in the food industry. J. Food Process. Preserv. 41 (2): e12793.
41 41 Trujillo, L.E., Ávalos, R., Granda, S. et al. (2016). Nanotechnology applications for food and bioprocessing industries. Biol. Med. 8 (3): 1.
42 42 Jampílek, J. and Kráľová, K. (2018). Benefits and potential risks of nanotechnology applications in crop protection. In: Nanobiotechnology Applications in Plant Protection, 189–246. Cham: Springer.
43 43 dos Santos Pires, A.C., Soares, N.D.F.F., da Silva, L.H.M. et al. (2010). Polydiacetylene as a biosensor: fundamentals and applications in the food industry. Food Bioprocess Technol. 3 (2): 172–181.
44 44 Augustin, M.A. and Oliver, C.M. (2012). An overview of the development and applications of nanoscale materials in the food industry. In: Nanotechnology in the Food, Beverage and Nutraceutical Industries, 3–39. Woodhead Publishing.
45 45 Rai, V.R. and Bai, J.A. (2018). Nanotechnology Applications in the Food Industry. CRC Press.
46 46 Pillai, S.D. and Shayanfar, S. (2017). Electron beam technology and other irradiation technology applications in the food industry. In: Applications of Radiation Chemistry in the Fields of Industry, Biotechnology and Environment, 249–268. Cham: Springer.
47 47 Prakash, A., Sen, S., and Dixit, R. (2013). The emerging usage and applications of nanotechnology in food processing industries: the new age of nanofood. Int. J. Pharm. Sci. Rev. Res 22 (1): 107–111.
48 48 Mahfoudhi, N., Ksouri, R., and Hamdi, S. (2016). Nanoemulsions as potential delivery systems for bioactive compounds in food systems: preparation, characterization, and applications in food industry. In: Emulsions, 365–403. Academic Press.
49 49 Wang, K., Sun, D.W., and Pu, H. (2017). Emerging non-destructive terahertz spectroscopic imaging technique: principle and applications in the agri-food industry. Trends Food Sci. Technol. 67: 93–105.
50 50 Echiegu, E.A. (2017). Nanotechnology applications in the food industry. In: Nanotechnology, 153–171. Singapore: Springer.
51 51 Davarcioglu, B. (2017). Nanotechnology applications in food packaging industry. In: Nanotechnology, 87–113. Singapore: Springer.
52 52 Khan, A.S. (2017). Nanotechnology applications in food and agriculture. In: 2017 IEEE 17th International Conference on Nanotechnology (IEEE-NANO), July, 877–878. IEEE.
53 53 Baltić, M.Ž., Bošković, M., Ivanović, J. et al. (2013). Nanotechnology and its potential applications in meat industry. Tehnol. Mesa 54 (2): 168–175.
54 54 Vélez, M.A., Perotti, M.C., Santiago, L. et al. (2017). Bioactive compounds delivery using nanotechnology: design and applications in dairy food. In: Nutrient Delivery, 221–250. Academic Press.
55 55 Var, I. and Sağlam, S. (2015). Nanotechnology applications in the food industry. GIDA-J. Food 40 (2): 101–108.
56 56 Rouf, A., Kanojia, V., and Naik, H.R. (2017). Cell immobilization: an overview on techniques and its applications in food industry. Int. J. Commun. Syst. 5 (6): 1817–1824.
57 57 Jung, M., Kim, J., Noh, J. et al. (2010). All-printed and roll-to-roll-printable 13.56-MHz-operated 1-bit RF tag on plastic foils. IEEE Trans. Electron Devices 57 (3): 571–580.
2 An Overview of Biopolymers in Food Packaging Systems
Jéssica de Matos Fonseca☆, Betina L. Koop☆, Thalles C. Trevisol, Cristiane Capello, Alcilene R. Monteiro, and Germán A. Valencia
Federal University of Santa Catarina, Department of Chemical and Food Engineering, Florianópolis 88040-900, Brazil
2.1 Introduction
In the last years, polymers isolated from renewable raw materials have been studied as alternative to synthetic polymers for food packaging applications [1]. Synthetic polymers-based films are thin layers, between 50 and 80 μm. These materials have excellent barrier properties against several gases (e.g. H2O, O2, and CO2), as well as against biological, chemical, and physical contaminants [1, 2]. However, synthetic polymers are derived from petroleum, a nonrenewable resource, and they can be classified as nondegradable materials, negatively impacting the ecosystems [3]. In this sense, several researchers have focused to replace synthetic polymers by polymers from natural sources, also called as biopolymers [4–9]. Several biopolymers have been used to manufacture films and coatings due to the good film-forming properties of these macromolecules. Furthermore, these macromolecules can be isolated directly from biomass or they can be synthetized using microbial routes, as well as by means of chemical synthesis using monomers from agro-resources [3, 10, 11].
Food packaging based on biopolymers are sensitive to the relative humidity and temperature. In recent years, the development of advanced films and coatings based on biopolymers has been explored and applied to extend the shelf life of foods, as well as to improve food safety, quality, and convenience to consumers [3]. The objective of this chapter is to review the new strategies to manufacture biopolymers-based films and coatings, aiming their applications on foods, as well as the prospects and limitations of these materials for food packaging sector.
2.2 Main Polymers Isolated from Biomass
2.2.1 Casein and Whey
Milk proteins are conformed by casein and whey; casein is a milk-specific protein (∼80%) having four different proteins (αS1-, αS1-, β-, and κ-caseins). In milk, this protein form colloidal micelles with particle size between 50 and 600 nm. Caseins can be coagulated using acid compounds or enzymes (rennet), given that the coagulation method impacts the physicochemical properties of this macromolecule [12]. Acid casein is obtained after its precipitation by the exposure of the milk below pH 4.6 (isoelectric point of casein). In the enzymatic method, caseins are coagulated using chymosin (rennet) enzymes where several chemical bonds are cleaved in κ-casein. Rennet caseins are insoluble in water, and they have a pH around 7.5 [13].
Acid caseins are also insoluble in water, so they are neutralized to pH 6.7 using potassium, sodium, calcium, or ammonium to obtain caseinates, which are soluble in water. In another way, casein can be neutralized using sodium hydroxide to produce a caseinate called as sodium caseinate. Similarly, sodium, ammonium, and potassium caseinates are obtained using others neutralizing agents. Some caseinates such as sodium, ammonium, and potassium caseinates have similar physical properties, and their solutions are viscous and translucent. In contrast, solutions based on calcium caseinate are turbid [14]. Sodium and calcium caseinates are the most utilized biopolymers due to their excellent solubility, gelation, viscosity, and emulsifying and foaming properties
