href="#ulink_35becfa2-45e3-55e9-89fe-c5ff0a1a49f1">9.1 Introduction
9.2 Materials
9.3 Mechanical Properties
9.4 Suitable Processes for Poly‐Paper
9.5 Additional Properties of Poly‐Paper
9.6 End‐of‐Life
9.7 Conclusions
References
Notes
10 Paper and Cardboard Reinforcement by Impregnation with Environmentally Friendly High‐Performance Polymers for Food Packaging Applications
10.1 Introduction
10.2 Improving the Barrier Properties of Paper and Cardboard by Impregnation in Capstone and ECA Solutions
10.3 Water, Oil and Grease Resistance of Biocompatible Cellulose Food Containers
10.4 Conclusions
References
11 Nanocellulose‐Based Multidimensional Structures for Food Packaging Technology
11.1 Introduction
11.2 Necessities in Food Packaging Industry
11.3 An Overview of NC
11.4 Cellulose Fibrils and Crystalline Cellulose
11.5 Why NC for Packaging?
11.6 Effect on NCs on Networking
11.7 Migration Process of Molecules Through NC Dimensional Film
11.8 Processing Routes of NC‐based Multidimensional Structures for Packaging
11.9 CNFs for Barrier Application
11.10 CNCs for Barrier Application
11.11 Conclusion
References
8 Part IV: Natural Principles in Active and Intelligent Food Packaging for Enhanced Protection and Indication of Food Spoilange or Pollutant Presence 12 Sustainable Antimicrobial Packaging Technologies 12.1 Introduction 12.2 Antimicrobial Food Packaging 12.3 Natural Antimicrobial Agents 12.4 Conclusions and Perspectives References 13 Active Antioxidant Additives in Sustainable Food Packaging 13.1 Introduction 13.2 Antioxidant Capacities of Plant‐Based Food Packaging Materials 13.3 Conclusions and Future Perspectives References 14 Natural and Biocompatible Optical Indicators for Food Spoilage Detection 14.1 Food Spoilage 14.2 Food Spoilage Detection 14.3 Natural and Biocompatible Optical Indicators for Food Spoilage 14.4 Concluding Remarks and Future Perspectives References
9 Part V: Technological Developments in the Engineering of Biocomposite Materials for Food Packaging Applications 15 Biopolymers in Multilayer Films for Long‐Lasting Protective Food Packaging: A Review 15.1 Introduction 15.2 Biopolymer Coatings and Laminates on Common Oil‐Derived Packaging Polymers 15.3 Multilayer Films Based on Proteins 15.4 Multilayer Films Based on Polysaccharides 15.5 Coatings on Biopolyesters 15.6 Summary and Outlook References
10 Index
List of Tables
1 Chapter 2Table 2.1 Fish gelatin‐based active films and coatings.Table 2.2 Chitosan‐based active films and coatings.
2 Chapter 3Table 3.1 Water vapor and oxygen permeability values.Table 3.2 Polysaccharide‐based edible coatings.Table 3.3 Cellulose derivatives solubility properties.Table 3.4 Protein‐based edible coatings.Table 3.5 Lipid‐based edible coatings.Table 3.6 Composite edible coatings.Table 3.7 Active edible coatings.
3 Chapter 4Table 4.1 Summary of different research work done on PLA‐composites.
4 Chapter 5Table 5.1 Composition of starch from different sources.
5 Chapter 6Table 6.1 Main advantages and drawbacks of petroleum‐based plastics.Table 6.2 Main advantages and drawbacks of the use of biopolymers.Table 6.3 Main bio‐based, biopolymers,
