Innovations in Food Packaging

589 Pages·2014·26.767 MB·English

by  Jung H. Han (Eds.)

Innovations in Food
Packaging
Food Science and Technology
International Series
SeriesEditor
Steve L. Taylor
University ofNebraska -Lincoln, USA
Advisory Board
Ken Buckle
The Universityof New SouthWales, Australia
MaryEllen Camire
University ofMaine, USA
RogerClemens
University ofSouthern California, USA
Hildegarde Heymann
University ofCalifornia- Davis, USA
Robert Hutkins
University ofNebraska -Lincoln, USA
Ron S. Jackson
Quebec, Canada
Huub Lelieveld
Bilthoven, The Netherlands
Daryl B.Lund
University ofWisconsin, USA
ConnieWeaver
Purdue University, USA
Ron Wrolstad
Oregon State University, USA
A completelist ofbooks inthis seriesappears atthe end of this volume.
Innovations in Food
Packaging
Second Edition
Edited by
Jung H. Han
PepsiCo Corporate R&D/PepsiCo Advanced Research,
Plano, TX, USA
AMSTERDAM(cid:129)BOSTON(cid:129)HEIDELBERG(cid:129)LONDON
NEWYORK(cid:129)OXFORD(cid:129)PARIS(cid:129)SANDIEGO
SANFRANCISCO(cid:129)SINGAPORE(cid:129)SYDNEY(cid:129)TOKYO
AcademicPressisanimprintofElsevier
AcademicPressisanimprintofElsevier
32JamestownRoad,LondonNW17BY,UK
225WymanStreet,Waltham,MA02451,USA
525BStreet,Suite1800,SanDiego,CA92101-4495,USA
Copyrightr2014ElsevierLtd.Allrightsreserved
Nopartofthispublicationmaybereproducedortransmittedinanyformorbyanymeans,
electronicormechanical,includingphotocopying,recording,oranyinformationstorage
andretrievalsystem,withoutpermissioninwritingfromthepublisher.Detailsonhowto
seekpermission,furtherinformationaboutthePublisher’spermissionspoliciesandour
arrangementwithorganizationssuchastheCopyrightClearanceCenterandtheCopyright
LicensingAgency,canbefoundatourwebsite:www.elsevier.com/permissions
Thisbookandtheindividualcontributionscontainedinitareprotectedundercopyright
bythePublisher(otherthanasmaybenotedherein).
Notices
Knowledgeandbestpracticeinthisfieldareconstantlychanging.Asnewresearchand
experiencebroadenourunderstanding,changesinresearchmethods,professionalpractices,
ormedicaltreatmentmaybecomenecessary.
Practitionersandresearchersmustalwaysrelyontheirownexperienceandknowledgein
evaluatingandusinganyinformation,methods,compounds,orexperimentsdescribed
herein.Inusingsuchinformationormethodstheyshouldbemindfuloftheirownsafety
andthesafetyofothers,includingpartiesforwhomtheyhaveaprofessionalresponsibility.
Tothefullestextentofthelaw,neitherthePublishernortheauthors,contributors,oreditors,
assumeanyliabilityforanyinjuryand/ordamagetopersonsorpropertyasamatterof
productsliability,negligenceorotherwise,orfromanyuseoroperationofanymethods,
products,instructions,orideascontainedinthematerialherein.
BritishLibraryCataloguing-in-PublicationData
AcataloguerecordforthisbookisavailablefromtheBritishLibrary
LibraryofCongressCataloging-in-PublicationData
AcatalogrecordforthisbookisavailablefromtheLibraryofCongress
ISBN:978-0-12-394601-0
ForinformationonallAcademicPresspublicationsvisit
ourwebsiteatstore.elsevier.com
List of Contributors
Ho Jae Bae
Department ofPackagingScience, Clemson University,Clemson,SC,USA
M. MargaretBarth
Cal Baptist University,Department of Health Sciences, Riverside, CA,USA
Youngjae Byun
Department ofFood,Nutrition, and Packaging Science,Clemson University,
Clemson, SC, USA
Luis Cisneros-Zevallos
Texas A&M University,Horticultural Sciences, College Station, TX,USA
MargaritaCorrales
EuropeanCommission, Mol,Belgium
Avelina Ferna´ndezGarc´ıa
Instituto De Fı´sica CorpuscularValencia,Spain
Jung H.Han
PepsiCo Inc., Plano, TX,USA
Young Teck Kim
Department ofWoodScience and ForestProducts,Virginia Polytech
University,Blacksburg, VA,USA; Department of Packaging Science,Clemson
University,Clemson, SC, USA
Joe P.Kerry
Food Packaging Group,School ofFood and Nutritional Sciences, University
College Cork, Cork, Ireland.
M. Lacroix
INRS-Institut Armand-Frappier,Research Laboratories in SciencesApplied to
Food,Laval, Quebec, Canada
Dong Sun Lee
Department ofFood Science and Biotechnology,Kyungnam University,
Masanhappo-gu, Changwon,SouthKorea
Seung Ju Lee
Department ofFood Science and Biotechnology,Dongguk University,Seoul,
Seoul,Korea
Derek McLaren
ManitobaStarch Products, Carberry,Canada
xvii
xviii List of Contributors
A.T.MMijanurRahman
Department ofFood Science and Biotechnology, DonggukUniversity,Seoul,
Seoul, Korea
SeaC. Min
Department ofFood Science and Technology,Seoul Women’s University,
Nowon-gu, Seoul, RepublicofKorea
HyunJin Park
Graduate School ofBiotechnology,Korea University,Seoul, Korea
Department ofPackaging Science,Clemson University,Clemson, SC, USA
Su-IlPark
Yonsei University,Wonju,Gangwon-do, SouthKorea
M.B.Pe´rez-Gago
Department ofPostharvest, InstitutoValenciano de InvestigacionesAgrarias-
Fundacio´n AGROALIMED, Moncada,Spain
MarcRegier
FachhochschuleTrier,Schneidershof,Trier, Germany
Curtis Rempel
Canola Council ofCanada,Winnipeg, Canada
Jong-Whan Rhim
Department ofFood Engineering, Mokpo NationalUniversity,Dorimri,
Muangun,Jeonnam, South Korea
Martin G.Scanlon
University ofManitoba, Winnipeg, Manitoba, Canada
K.D. Vu
INRS-Institut Armand-Frappier,Research Laboratories inSciences Applied to
Food,Laval,QC, Canada
W. ScottWhiteside
Department ofPackaging Science,Clemson University,Clemson, SC, USA
Howard Q.Zhang
UnitedStates Department ofAgriculture, ARS WesternRegional Research
Center, Albany,CA, USA
Yachuan Zhang
ManitobaStarch Products, Carberry, Canada
HongZhuang
ARS(cid:1)USDA Quality and Safety Assessment Research Unit, Athens, GA, USA
Preface
I was either extraordinarily ambitious or unwisely na¨ıve when I worked the first
edition of “Innovations in Food Packaging”. It was a two year endeavor from the
day I started organizing the content-rich proposal to the day that I finally mailed
the completed zip diskette to the publisher. All the chapter manuscripts were the
resultsofoutstandingcontributionsfromanimpressivegroupofauthorsalongwith
exceptional collaboration on the part of colleagues, mentors, peer reviewers, and
friends. At the time of distribution, I had no intention of doing a second edition.
Why would I have another labor? I was just pleased with the birth of the first edi-
tion and had received recognition and credibility in both my packaging research
and academic endeavors. The first edition was a satisfying success, and I might
never be able to recreate the synergy that had existed during the developmental
process.
Inthesixyearsafterthefirsteditionwaspublished,Iwentthroughacoupleof
extreme life changes. I experienced a personal version of global warming when I
moved from Canada’s(cid:1)40(cid:3)C (240(cid:3)F) polar temperature to Texas’ 45(cid:3)C
(113(cid:3)F) oven-like climate. I made a significant career change when I switched
from being a university professor to becoming a research engineer in the food
industry, which considerably broadened my knowledge base and re-prioritized my
researchtopics.Ibegantoseethematerialinthefirsteditionfromadifferentper-
spective and realized that there was a great deal of additional and emerging infor-
mation that could be included in a second edition. Coincidentally, at the time of
my enlightenment, Elsevier offered me an opportunity to do the second edition,
and with the success for the first, there was no reason to be uncertain or hesitant
aboutacceptingtheiroffer.
The second edition includes many new contents. In the part 1, the section for
fundamentalphysicalchemistry,twonewchaptersareaddeddealingwithpackage
material characterization and polymer morphology with plasticization. Also the
surface chemistry chapter is very thoroughly expanded to the physical chemistry
fundamentals and applications. This chapter would be the most comprehensive
reviewarticleintheareasoffoodscienceandpackagingscience.Part1wasdevel-
oped for the purpose of academic training and education. Parts 2 and 3, topics on
active/intelligent packaging and edible coatings/films, have been significantly
updated with the most recent information of research articles published by scien-
tific journals after the first edition was printed. It has a new part for biopolymer
packaging (part 4) containing four chapters of topics on bioplastics, thermoplastic
starch, and composites with nanoparticles. These topics are getting popular and it
is time to understand their fundamentals and potential commercial applications.
There are three new chapters in part 5, commercial innovation section: the
microwavable packaging, eco-design, and consumer product applications. These
new chapters are added intentionally for the industrial research and development.
xix
xx Preface
Totalninenewchaptersareaddedtoraisethelevelofqualityofthesecondedition
fromthefirst.Thefirsteditionwasgood;thesecondisbetterandmoreinnovative.
Special thanks go to all chapter authors for their great contributions, Elsevier
staff for their firm supports, and Mr. Yongha Hwang who created the wonderful
cover design. Now I felt more comfortable than the time finished the first edition
because I am surrounded by more friends and academic family members; of
course, they are my supervisors, mentors, and sacrificial colleagues. I was weak,
but now I say I am strong because what they have done for me. Welcome all
readers tothis self-compassionated community.
Jung H.Han, Ph.D., CFS
CHAPTER
1
A Review of Food Packaging
Technologies and Innovations
Jung H.Han
PepsiCoInc.,Plano,TX,USA
CHAPTER OUTLINE
Introduction................................................................................................................3
Developmentsinfoodprocessingandpackaging..........................................................5
Foodpackagingtechnologies......................................................................................6
Extraactivefunctionsofpackagingsystems......................................................6
Modifiedatmospherepackaging.......................................................................8
Ediblefilmsandcoatings................................................................................8
Newfood-processingtechnologies...............................................................................9
Futuretrendsinfoodpackaging.................................................................................10
References...............................................................................................................11
Introduction
The packaging process is one of the most important among all of the food
manufacturing processes, as it maintains the quality of food products for storage,
transportation,andenduse(Kelsey,1985).Packagingpreventsdeteriorationinthe
quality of foods and beverages due to environmental influences (Restuccia et al.,
2010) and contributes to efficient distribution, sales, and consumption. Food
packagingisdesignedtocontainandprotectfoods,toproviderequiredinformation
about the food, and to make food handling convenient from distribution to consu-
mer’s table. The primary functions of food packaging are to achieve preservation
and the safe delivery of food products until consumption. During distribution, the
quality of the food product can deteriorate biologically and chemically as well as
physically. Food packaging extends shelf life and maintains the quality and safety
of the food products. An important secondary function of packaging is marketing,
3
InnovationsinFoodPackaging.DOI:http://dx.doi.org/10.1016/B978-0-12-394601-0.00001-1
©2014ElsevierLtd.Allrightsreserved.
4 CHAPTER 1 A Review of Food Packaging Technologies and Innovations
in addition to providing traceability, indications of tampering, and portion control
(MarshandBugusu,2007).
Yokoyama (1985) listed the essential conditions and general characteristics of
goodpackaging,including(1)massproduction,(2)reasonableandefficientpackag-
ing material, (3) suitable structure and form, (4) convenience,and (5) consideration
of disposal. Based on these characteristics, packaging design and development
require not only industrial design, creativity, and marketing tools, but also the
application of engineering and environmental science. Preservation, convenience,
and the other basic functions of packaging are certainly important, but its disposal
should also be considered an important aspect of packaging development. This is a
probleminpackagedevelopmentthatmayconfrontusinthenearfuture.
The food industry is the number one end user of packaging materials; thus,
even a small reduction in the amount of materials used for each package would
result in a significant cost reduction and can improve solid waste problems.
Packagingtechnologyhasaddressedreducingthevolumeand/orweightofmateri-
als in an effort to minimize resources and costs. Several trends in the evolution of
food packaging have been identified, including source reduction, design improve-
mentforconvenienceandhandling,andenvironmentalconcernsregardingpackag-
ing materials and processes. The purpose of food packaging has evolved from
simple preservation methods to include such aspects as convenience, point of pur-
chase (POP) marketing, material reduction, safety, tamperproofing, and environ-
mental issues (Stilwell, 1991) (see Table 1.1). Heightened awareness of terrorism
since the World Trade Center tragedy in 2001 has resulted in food technologists
focusing their attention on revising packaging systems and package designs to
increase food safety and security. The level of concern regarding the use of food
and water supplies as a form of bioterrorism has grown (Nestle). For this reason,
manyapplicationsofactivepackagingwillbecommerciallydevelopedtomaintain
thesecurityandsafetyoffoodproducts.
Although food packaging has evolved in its various functions, every package
still has to meet the basic requirements. In other words, good packaging systems
still must reduce food waste and spoilage during distribution, reduce the costs of
preservation, extend the shelf life of foods, provide safe and convenient foods
Table1.1 TrendsintheEvolutionofFoodPackaging
Period FunctionsandIssues
1960sa Convenience,point-of-purchasemarketing
1970sa Lightweight,sourcereduction,energysaving
1980sa Safety,evidenceoftampering
1990s Environmentalimpact(e.g.,solidwaste)
2000s Safetyandsecurity
2010s Carbonfootprintreduction
aDatafromStilwell(1991).