Food Packaging and Preservation

Metallic nanoparticles such as silver, copper, and zinc; natural extracts such as essential oils, plant extracts, nisin, lysozyme; and non-thermal processing methods such as gamma irradiation, X-ray, cold plasma, ozonation, and pulse electric field have been deployed due to the multiple impacts they have on food spoilage and pathogenic microorganisms together with the inactivation of enzymes. Food Packaging and Preservation: Antimicrobial Materials and Technologies provides a scaffolded introduction to principles of biological science (food contamination and their effect on human health) as well as nanomaterials, natural antimicrobials and emerging non-thermal processing methods as antimicrobial technology towards the goal of developing sustainable use of these materials and technologies. This book is designed to help researchers from fields of food technology, materials science, nanoscience and polymer science, who are involved in the development of antimicrobial technologies for food industry applications, in particular food packaging and preservation of food products. Thoroughly explores applying nanomaterials, nanocomposites, antimicrobial materials from natural sources and emerging non-thermal processing technologies Covers nanomaterials, natural extracts and their use in micro and nanoemulsion form Examines non- thermal processing methods and their combinations for food packaging and food preservation