Overview
- Provides an overview and future perspectives on active food packaging
- Explores a wide range of active releasing systems, including emitters of antimicrobials
- Discusses application of releasing active packaging in different food categories
Part of the book series: Food Bioactive Ingredients (FBC)
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Table of contents (16 chapters)
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Front Matter
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Overview and Future Perspectives of Active Food Packaging
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Front Matter
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Releasing Systems in Active Food Packaging
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Front Matter
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Preparation and Effectiveness of Releasing Systems in Active Food Packaging
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Front Matter
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Application of Releasing Active Packaging in Different Food Categories
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Front Matter
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Keywords
About this book
Valuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact. A new generation of food packaging systems, including active and intelligent packaging, is emerging, based on technological breakthroughs that offer the possibility of extending shelf-life, reducing food loss, and monitoring changes in the food product.
Releasing Systems in Active Food Packaging closely examines such a technological breakthrough, active releasing systems, which add compounds such as antimicrobials, antioxidants, flavors, colorants, and other ingredients to packaged food products. Chapters detail examples of recent innovations in active releasing systems, and the authors systematically address their application to different food groups. Such an in-depth approach makes this a useful reference researchers, health professionals, and food and packaging industry professionals interesting in innovative food packaging technologies.
Editors and Affiliations
About the editors
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. Now, he is an academic member of GUASNR (Iran) and Adjunct Prof. in UVigo (Spain). He has published > 310 papers in International Journals (h-index=63 in Scopus) and 80 book chapters/36 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:
· one of the top 1% world scientists by Thomson Reuters (2015)· one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017)
· one of the world’s highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020
· a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019).
Ana Sanches-Silva obtained the degree in Pharmaceutical Sciences by the Pharmacy Faculty of the University of Coimbra (FFUC), Portugal, and received her European Ph.D. in Pharmacy from the University of Santiago de Compostela (USC), Spain, with honors. In addition, she was awarded with two awards for best Ph.D. thesis. She is a member of the executive board of Animal Science Studies Center and invited professor at the FFUC. Ana has a remarkable track record, namely as co-author of papers in peer-reviewed journals with high impact factor, book chapters and as co-editor of scientific books in the Food Science field. Ana’s research focuses on the development of novel packaging, namely bioactive, edible and nanopackaging. In addition, she has special interest in the development and validation of analytical methodologies, especially mass spectrometry related, to determine food and food packaging components and contaminants.
Bibliographic Information
Book Title: Releasing Systems in Active Food Packaging
Book Subtitle: Preparation and Applications
Editors: Seid Mahdi Jafari, Ana Sanches Silva
Series Title: Food Bioactive Ingredients
DOI: https://doi.org/10.1007/978-3-030-90299-5
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022
Hardcover ISBN: 978-3-030-90298-8Published: 03 February 2022
Softcover ISBN: 978-3-030-90301-5Published: 04 February 2023
eBook ISBN: 978-3-030-90299-5Published: 02 February 2022
Series ISSN: 2661-8958
Series E-ISSN: 2661-8966
Edition Number: 1
Number of Pages: XII, 519
Number of Illustrations: 26 b/w illustrations, 57 illustrations in colour
Topics: Food Microbiology, Food Science