Intro -- Preface -- Acknowledgements -- Contents -- Authors and Contributors -- Abbreviations -- 1 Edible Food Packaging: An Introduction -- 1.1 Introduction -- 1.2 Overview of Edible Food Packaging: History Outline, Classification and Current Prospects -- 1.2.1 Edible Coating: A Class of Edible Food Packaging -- 1.2.2 Edible Film: A Class of Edible Food Packaging -- 1.3 Synergistic Use of Edible Packaging and Other Preservation Approaches -- 1.4 Transportation of Edible Packaged Food Products -- 1.5 Global Overview of Edible Food Packaging in Research and Development -- 1.6 State of Global Market and New Trends in Edible Food Packaging -- 1.7 Significance of Edible Food Packaging -- 1.8 Edible Food Packaging with Medicinal Effects -- 1.9 Nanotechnology in Edible Food Packaging -- 1.10 Conclusion -- Bibliography -- 2 Edible Food Packaging: Targeted Biomaterials and Synthesis Strategies -- 2.1 Introduction -- 2.2 Biomaterials in Edible Food Packaging -- 2.3 Polysaccharides in Edible Food Packaging -- 2.3.1 Cellulose and Its Derivatives -- 2.3.2 Chitosan -- 2.3.3 Starch -- 2.3.4 Pectin -- 2.3.5 Carrageenan -- 2.3.6 Alginate -- 2.4 Lipids in Edible Food Packaging -- 2.5 Proteins in Edible Food Packaging -- 2.5.1 Animal Proteins -- 2.5.2 Plant Proteins -- 2.6 Other Materials in Edible Food Packaging -- 2.7 Overview of Nanosystems Facilitated Materials in Edible Food Packaging -- 2.8 Synthesis Strategies to Develop Edible-Coated Food Products -- 2.8.1 Dip-Coating Method -- 2.8.2 Spraying-Based Edible Coating -- 2.8.3 Electrospraying-Based Edible Coating -- 2.8.4 Other Methods -- 2.9 Synthesis Strategies to Develop Edible Film -- 2.9.1 Solution Casting Methods -- 2.9.2 Extrusion Technique -- 2.10 Conclusion -- Bibliography -- 3 Cellulose-Based Nanostructured Materials in Edible Food Packaging -- 3.1 Introduction.

3.2 Outlook of Cellulose Resources to Be Used in Food Application -- 3.3 Extraction of Cellulose from Available Sources -- 3.3.1 Cellulose from Plant-Based Sources -- 3.3.2 Cellulose from Bacterial Species -- 3.3.3 Cellulose from Algal Sources -- 3.3.4 Cellulose from Marine Animals -- 3.4 Fabrication of Nanocellulosic Materials -- 3.4.1 Acid Hydrolysis -- 3.4.2 Mechanical Methods -- 3.4.3 Enzymatic Hydrolysis -- 3.4.4 Ionic Liquid Treatments -- 3.4.5 Steam Explosion -- 3.4.6 Supercritical and Subcritical Water Hydrolysis -- 3.5 Overview of Cellulose and Nanocellulose in Food Sector -- 3.5.1 Use of Cellulose and Nanocellulose in Food Products -- 3.5.2 Use of Cellulose, Its Derivatives, and Nanoforms in Food Packaging -- 3.6 Market of Cellulose-Based Packaging -- 3.7 Prospective for Edible Food Packaging Application -- 3.7.1 Biocompatibility and Non-toxicity -- 3.7.2 Surface Chemistry -- 3.7.3 Health Beneficial Property -- 3.7.4 As Emulsifying and Stabilizing Agents -- 3.7.5 Nanocellulose-Based Antibacterial Materials and Other Properties -- 3.8 Traits of Nanocellulose Biocomposites for Edible Food Packaging -- 3.8.1 Barrier Property -- 3.8.2 Mechanical Property -- 3.8.3 Thermal Property -- 3.8.4 Optical Property -- 3.8.5 Others -- 3.9 Tailored Nanocellulose-Based Materials for Edible Food Packaging -- 3.9.1 Chemical Modification -- 3.9.2 Physical Modification -- 3.9.3 Development of Bionanocomposites -- 3.10 Case Studies on Nanocellulose-Based Edible Food Packaging -- 3.10.1 Storage Study of Edible Packaged Food Products -- 3.10.2 Tunable Packaging Property as Edible Packaging Materials -- 3.11 Conclusion -- Bibliography -- 4 Chitosan-Based Nanostructured Materials in Edible Food Packaging -- 4.1 Introduction -- 4.2 History Outline of Chitosan and Its Versatile Application -- 4.3 Sources and Synthesis Approaches of Chitosan.

4.4 Prospective of Chitosan Nanostructured Materials in Edible Food Packaging -- 4.4.1 Biocompatibility and Non-toxicity -- 4.4.2 Antimicrobial Property -- 4.4.3 Antioxidant Property -- 4.4.4 Other Properties -- 4.5 Fabrication Routes of Chitosan Nanostructured Materials -- 4.5.1 Ionotropic Gelation -- 4.5.2 Microemulsion Method or Covalent Cross-Linking Method -- 4.5.3 Reverse Micellar Method -- 4.5.4 Polyelectrolyte Complexes -- 4.5.5 Emulsion Cross-Linking -- 4.5.6 Other Methods -- 4.6 Packaging Properties of Nanochitosan-Based Edible Food Packaging -- 4.7 Application of Chitosan Nanostructured Materials in Edible Food Packaging -- 4.7.1 Effect of Nanostructured Chitosan-Based Edible Coating on Fruits and Vegetables -- 4.7.2 Effect of Nanostructured Chitosan-Based Edible Coating on Fish Products -- 4.7.3 Edible Nanocomposite Films Based on Nanostructured Chitosan -- 4.7.4 Applications of Nanochitosan in Food Sector and Other Areas -- 4.8 Synergistic Effect of Chitosan-Based Edible Food Packaging -- 4.9 Chitosan and Its Derivatives-Based Edible Packaged Food Products: Storage Study -- 4.10 Conclusion -- Bibliography -- 5 Starch-Based Nanostructured Materials in Edible Food Packaging -- 5.1 Introduction -- 5.2 Effectiveness and Categories of Starch-Based Resources -- 5.2.1 Components of Starch -- 5.2.2 Sources of Starch -- 5.3 Starch for Targeted Food System and Edible Food Packaging -- 5.4 Global Industrial Starch Market Based on Region, Source, Application and Industry -- 5.5 Extraction of Starch from Available Sources -- 5.6 Fabrication of Starch Nanomaterials -- 5.6.1 Starch Nanocrystals: Acid Hydrolysis and Enzymatic Hydrolysis -- 5.6.2 Starch Nanoparticles: Regeneration and Cross-linking -- 5.6.3 Starch Nanocolloids: Mechanical Treatment/Microfluidization -- 5.7 Features of Starch and Its Derivatives for Potential Application in Food System.

5.7.1 Biological Properties: Biocompatible, Non-toxic and Biodegradable -- 5.7.2 Water Binding Capacity -- 5.7.3 As Thickening and Stabilizing Agents -- 5.7.4 Rheology Property -- 5.8 Modification of Starch and Nanostarch for Edible Films and Coating -- 5.8.1 Chemical Modification -- 5.8.2 Physical Modification -- 5.8.3 Enzymatic and Genetic Modification of Starch -- 5.8.4 Biocomposites and Blends of Starch and Its Derivatives -- 5.8.5 Addition of Bioactive Compounds -- 5.9 Case Studies on Nanostarch-Based Edible Food Packaging -- 5.10 Conclusion -- Bibliography -- 6 Protein-Based Nanostructured Materials in Edible Food Packaging -- 6.1 Introduction -- 6.2 Food Preservation Techniques in Improved Product Life -- 6.3 Use of Protein in Edible Food Packaging -- 6.4 Sources of Proteins -- 6.5 Plant-Based Protein Sources -- 6.5.1 Soy Protein -- 6.5.2 Wheat -- 6.5.3 Rice, Maize and Barley -- 6.6 Classification of Plant Proteins -- 6.6.1 Albumins -- 6.6.2 Prolamins -- 6.6.3 Globulins -- 6.6.4 Glutenins -- 6.7 Animal-Based Proteins Sources -- 6.7.1 Whey-Based Proteins from Bovine Milk -- 6.7.2 Casein -- 6.8 Extraction of Protein from Available Sources -- 6.9 Use of Protein in Food Industry -- 6.9.1 Effect of Industrial Processing on Food Proteins -- 6.9.2 Thermal Processing of Proteins -- 6.9.3 Non-thermal Processing of Proteins -- 6.10 Traits of Proteins in Edible Food Packaging -- 6.11 Extraction and Importance of Protein Nanoparticles -- 6.11.1 Desolvation -- 6.11.2 Emulsification -- 6.11.3 Electrospray Drying -- 6.11.4 Nanospray Drying -- 6.12 Modification of Proteins and Related Nanoparticles for Edible Food Packaging -- 6.12.1 Chemical Modification -- 6.12.2 Hydrolysis -- 6.12.3 Heating -- 6.12.4 Acidification -- 6.12.5 Emulsification -- 6.13 Nanosystem in Protein-Based Edible Food Packaging.

6.13.1 Protein-Based Nanostructured Materials in Edible Films and Coatings -- 6.14 Conclusion -- Bibliography -- 7 Lipid Nanoparticles for Edible Food Packaging -- 7.1 Introduction -- 7.2 Aspects of Lipid-Based Materials in Edible Food Packaging -- 7.3 Lipid-Based Materials in Edible Food Packaging -- 7.4 Fabrication of Lipid Nanoparticles -- 7.5 Lipid-Based Nanostructured Materials in Edible Food Packaging -- 7.5.1 Nanoemulsion -- 7.5.2 Nanoliposomes -- 7.5.3 Solid-Lipid Nanoparticles -- 7.5.4 Nanostructured Lipid Carriers -- 7.6 Several Properties of Lipid Nanoparticles -- 7.6.1 Structure and Composition -- 7.6.2 Dimensions -- 7.6.3 Interfacial Properties -- 7.6.4 Thickness of Interfacial Coating Material -- 7.6.5 Polarity -- 7.6.6 Environmental Effects and Digestibility -- 7.6.7 Physical Properties -- 7.7 Application of Lipid Nanoparticles in Edible Food Packaging: Case Studies -- 7.8 Safety of Lipid Nanoparticles -- 7.9 Conclusion -- Bibliography -- 8 Inorganic Nanomaterials in Edible Food Packaging -- 8.1 Introduction -- 8.2 Inorganic Nanofillers in Edible Films -- 8.2.1 Zinc Nanoparticles -- 8.2.2 Silicon Oxide Nanoparticles -- 8.2.3 Titanium Oxide Nanoparticles -- 8.2.4 Magnesium Oxide Nanoparticles -- 8.2.5 Iron Oxide Nanoparticles -- 8.3 Effectiveness of Inorganic Nanomaterials of Packaging Properties -- 8.3.1 Mechanical Property -- 8.3.2 Barrier Property -- 8.3.3 Optical Properties -- 8.4 Case Studies on Inorganic Nanomaterials in Edible Food Packaging -- 8.4.1 Application of Titanium Dioxide in Edible Food Packaging -- 8.4.2 Application of Zinc Oxide Nanoparticle in Edible Food Packaging -- 8.4.3 Application of Silver Nanoparticle in Edible Food Packaging -- 8.5 Conclusion -- Bibliography -- 9 Biopolymer Nanocomposites in Edible Food Packaging: Opportunity and Applications -- 9.1 Introduction.

9.2 Overview of Biopolymer Nanocomposite in Edible Food Packaging.