Starch Based Materials in Food Packaging Processing Characterization and Applications 1st Edition by Silvia Elena Barbosa, Maria Alejandra Garcia, Luciana Castillo, Olivia Valeria Lopez, Marcelo Vilar ISBN 0128094397 9780128094396
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Starch Based Materials in Food Packaging Processing Characterization and Applications 1st Edition by Silvia Elena Barbosa, Maria Alejandra Garcia, Luciana Castillo, Olivia Valeria Lopez, Marcelo Vilar – Ebook PDF Instant Download/Delivery: 0128094397, 9780128094396
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ISBN 10: 0128094397
ISBN 13: 9780128094396
Author: Silvia Elena Barbosa, Maria Alejandra Garcia, Luciana Castillo, Olivia Valeria Lopez, Marcelo Vilar
Starch-Based Materials in Food Packaging: Processing, Characterization and Applications comprises an experimental approach related to the processing and characterization of biopolymers derived from different starches. The book includes fundamental knowledge and practical applications, and it also covers valuable experimental case studies. The book not only provides a comprehensive overview concerning biodegradable polymers, but also supplies the new trends in their applications in food packaging.
The book is focused toward an ecological proposal to partially replace synthetics polymers arising from non-renewable sources for specific applications. This tender implies the protection of natural resources. Thus, the use of starch as feedstock to develop biodegradable materials is a good and promissory alternative. With the contributions and collaboration of experts in the development and study of starch based materials, this book demonstrates the versatility of this polysaccharide and its potential use.
- Brings the latest advances in the development of biomaterials from different starches, applying several technologies at laboratory and semi-industrial scales
- Examines the effect of formulations and processing conditions on structural and final properties of starch-based materials (blends and composites)
- Discusses the potential applications of starch materials in different fields, especially in food packaging
- Includes chapters on active and intelligent food packages
Starch Based Materials in Food Packaging Processing Characterization and Applications 1st Table of contents:
Chapter 1. Starch
Abstract
1.1 General Aspects
1.2 Structural Characteristics of Starch Granules
1.3 Production of Starch from Different Botanical Sources
1.4 Physicochemical and Functional Properties of Starches
1.5 Synthesis of Starch Derivatives by Chemical and Physical Modifications
1.6 Conclusions
References
Further Reading
Chapter 2. Bio-Based Materials from Traditional and Nonconventional Native and Modified Starches
Abstract
2.1 Biomaterials Development from Traditional Native Starches
2.2 Use of Nonconventional Native Starches as Feedstock for Biodegradable Materials
2.3 Final Properties Enhancement of Starch-Based Materials by Using Chemically and Physically Modified Starches
References
Further Reading
Chapter 3. Disadvantages of Starch-Based Materials, Feasible Alternatives in Order to Overcome These Limitations
Abstract
3.1 Disadvantages and Limitations of Starch-Based Materials
3.2 Alternatives to Improve Final Properties of Starch-Based Materials
3.3 Case Studies about the Enhancement of Starch Materials Performance
3.4 Summary and Perspectives
References
Further Reading
Chapter 4. Development of Biodegradable Products from Modified Starches
Abstract
4.1 Introduction
4.2 Starch-Based Materials by Using Chemically, Physically, and Biologically Modified Starches
4.3 Processing Methods: Description and Evaluation of the Scaling Up at Industrial Level of Modified Starches
4.4 Influence of the Use of Modified Starches on Materials Properties
4.5 Concerns about the Use of Modified Starches as Food Packaging Material
4.6 Conclusions and Final Remarks
References
Further Reading
Chapter 5. Composites and Nanocomposites Based on Starches. Effect of Mineral and Organic Fillers on Processing, Structure, and Final Properties of Starch
Abstract
5.1 Introduction
5.2 Composites Formulations, Processing, Structure, and Final Properties
5.3 Starch-Mineral Particles Composites
5.4 Starch-Organic Fillers Composites
Conclusions
References
Chapter 6. Thermoplastic Starch-Based Blends: Processing, Structural, and Final Properties
Abstract
6.1 Introduction
6.2 Blends of Thermoplastic Starch and Synthetic Polymers
6.3 Blends of Thermoplastic Starch and Biodegradable Polymers
6.4 Effect of Compatibilizers on the Properties of Blends Based on TPS
References
Chapter 7. Starch Thermal Processing: Technologies at Laboratory and Semi-Industrial Scales
Abstract
7.1 Introduction
7.2 Structures of Native Starch
7.3 From Native Starch to Plasticized Starch
7.4 Rheology of Plasticized Starch Melts
7.5 Starch Processing at Laboratory Scale
7.6 Semi-Industrial Technologies Adapted for Starch Processing
7.7 Summary and Future Perspectives
References
Chapter 8. Use of Starch in Food Packaging
Abstract
8.1 Topics Related to Food Packages
8.2 General Knowledge about Active and Intelligent Packaging
8.3 Development of Food Packaging from Starch-Based Materials
8.4 Advantages and Disadvantages of Starch as Food Packaging Materials
8.5 Experimental Case Studies for Vegetables Packaging Using Thermoplastic Starch Materials
References
Chapter 9. Future of Starch-Based Materials in Food Packaging
Abstract
Abbreviations
9.1 Introduction
9.2 Effect of Processing Method on the Physical Properties of Starch-Based Films
9.3 Strategies to Improve Functional Properties of Starch-Based Materials
9.4 Commercial Applications and Future Challenges
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Tags: Silvia Elena Barbosa, Maria Alejandra Garcia, Luciana Castillo, Olivia Valeria Lopez, Marcelo Vilar, Materials, Food Packaging, Characterization