Natural Materials for Food Packaging Application (eBook)

Dr. Jyotishkumar Parameswaranpillai earned a Ph.D. in polymer science and technology (chemistry) at the Mahatma Gandhi University, India. He has research experience at various international laboratories, such as the Leibniz Institute of Polymer Research Dresden (IPF), Germany; Catholic University of Leuven, Belgium; University of Potsdam, Germany and King Mongkut?s University of Technology North Bangkok, Thailand. He has published more than 110 papers, 40 book chapters, and 25 books as editor. Most of his books are best-selling in the field. Ms. Aswathy Jayakumar completed her Ph.D in Biotechnology at the School of Biosciences, Mahatma Gandhi University, Kottayam, India. After her MSc. in Biotechnology, she has completed M.Phil in Biosciences and has authored seventeen publications (including book chapters). She received best paper award in Biotechnology 2019 at the Kerala Science Congress (Kerala State Award). Her area of research is functional biology of endophytic microorganisms and nanotechnology-based food packaging systems. Dr. Radhakrishnan E.K. is currently working as Assistant Professor at the School of Biosciences, Mahatma Gandhi University, Kottayam, India as Director of Business Innovation and Incubation Centre (BIIC) and as Joint Director of Inter University Centre for Organic Farming and Sustainable Agriculture (IUCOFSA), Mahatma Gandhi University, Kottayam, India. He completed his doctoral degree at the Rajiv Gandhi Centre for Biotechnology, Thiruvananthapuram, Kerala, India in 2008 and Post-doctoral studies at the Tokyo Biochemical Research Foundation, The University of Tokyo, Japan in 2010. During his 16 years of research, he has more than 121 research publications, book chapters and review papers. So far twelve Ph.Ds have been completed under his guidance. He has completed four major research projects from various funding agencies. His research area includes plant microbe interactions, microbial natural products microbial synthesis of metal nanoparticles, Polymer based nanocomposites for food packaging and medical materials with antimicrobial effects. Prof. Dr.-Ing. habil. Suchart Siengchin received his Dipl.-Ing. in Mechanical Engineering at the University of Applied Sciences Giessen/Friedberg, Germany in 1999, M.Sc. in Polymer Technology at the University of Applied Sciences Aalen, Germany in 2002, M.Sc. in Material Science at the Erlangen-Nuernberg University, Germany in 2004, Doctor of Philosophy in Engineering (Dr.-Ing.) at the Institute for Composite Materials, University of Kaiserslautern, Germany in 2008 and Postdoctoral Research at Kaiserslautern University, Germany and School of Materials Engineering, Purdue University, USA. In 2016 he received the habilitation at the Chemnitz University, Germany. He worked as a Lecturer for Production and Material Engineering Department at The Sirindhorn International Thai-German Graduate School of Engineering (TGGS), KMUTNB. He has been full Professor at KMUTNB and became the President of KMUTNB. He won the Outstanding Researcher Award in 2010, 2012 and 2013 at KMUTNB. His research interest lies in Polymer Processing and Composite Material. He is Editor-in-Chief: KMUTNB International Journal of Applied Science and Technology and the author of more than 100 peer reviewed journal articles. He has participated with presentations in more than 39 International and National Conferences with respect to Materials Science and Engineering topics. Dr. Sabarish Radoor is currently working as a postdoctoral researcher at the King Mongkut?s University of Technology North Bangkok. He has published around 25 research papers.

Chapter 1 Introduction to natural materials for food packaging
Chapter 2 Curcumin based food packaging material
Chapter 3 Plant extract-based food packaging films
Chapter 4 Hydrogel based food packaging films
Chapter 5 Thermoplastic starch-based food packaging films
Chapter 6 Natural fiber based food packaging films
Chapter 7 Natural clay-based food packaging films
Chapter 8 Polysaccharide (starch/cellulose) based food packaging films
Chapter 9 Chitosan based food packaging films
Chapter 10 Chitin based food packaging films
Chapter 11 Agrowaste residue (rice straw, shrimp waste) based food packaging films
Chapter 12 Natural material based edible films
Chapter 13 Essential oil-based packaging films
Chapter 14 Antimicrobial mechanisms and efficiency exhibited by natural materials in food packaging films
Chapter 15 Effect of natural materials on thermal properties of packaging films
Chapter 16 Influence of natural materials on water barrier properties of packaging films
Chapter 17 Influence of natural materials on thickness and mechanical behaviour of packaging films
Chapter 18 Effects of natural materials on food preservation and storage
Chapter 19 Natural material-based films as a function of pH indication/ pH indicating nanocomposite-based films
Chapter 20 Marketing, environmental and future perspectives of natural materials in packaging

Chapter 1 Introduction to natural materials for food packaging
Chapter 2 Curcumin based food packaging material
Chapter 3 Plant extract-based food packaging films
Chapter 4 Hydrogel based food packaging films
Chapter 5 Thermoplastic starch-based food packaging films
Chapter 6 Natural fiber based food packaging films
Chapter 7 Natural clay-based food packaging films
Chapter 8 Polysaccharide (starch/cellulose) based food packaging films
Chapter 9 Chitosan based food packaging films
Chapter 10 Chitin based food packaging films
Chapter 11 Agrowaste residue (rice straw, shrimp waste) based food packaging films
Chapter 12 Natural material based edible films
Chapter 13 Essential oil-based packaging films
Chapter 14 Antimicrobial mechanisms and efficiency exhibited by natural materials in food packaging films
Chapter 15 Effect of natural materials on thermal properties of packaging films
Chapter 16 Influence of natural materials on water barrier properties of packaging films
Chapter 17 Influence of natural materials on thickness and mechanical behaviour of packaging films
Chapter 18 Effects of natural materials on food preservation and storage
Chapter 19 Natural material-based films as a function of pH indication/ pH indicating nanocomposite-based films
Chapter 20 Marketing, environmental and future perspectives of natural materials in packaging