Cover -- Title Page -- Copyright Page -- Preface -- Table of Contents -- 1: Protective Packaging for Light-sensitive Foods -- 1. Introduction -- 2. Degradation of Plastic Packaging -- 2.1 Types of Polymer Degradation -- 2.1.1 Photo-oxidative -- 2.1.2 Thermal-oxidative -- 2.1.3 Ozone-induced -- 2.1.4 Mechano-chemical -- 2.1.5 Hydrolytic -- 2.1.6 Biodegradation -- 3. Stabilizing Additives for Polymers -- 4. Plastics for Food Packaging -- 4.1 Types and Applications -- 4.2 Polymers Processing -- 4.2.1 Methods -- 4.2.2 Additives Incorporation -- References -- 2: Packaging Biodegradability: Trends in Food Industry Applications -- 1. Introduction -- 2. Natural Biopolymers -- 2.1 Proteins -- 2.2 Polysaccharides -- 2.3 Lipids -- 2.3.1 Definition -- 2.3.2 Industrial Level -- 2.3.3 Food Industry -- 2.3.4 Customer Demand -- 2.3.5 Importance of Lipid Application in Edible Films and Coatings -- 2.3.6 Edible Films and Coatings -- 3. Encapsulation of Compounds Incorporated in Biodegradable Packaging -- 4. Characterization Techniques of Biodegradable Packaging -- 4.1 Characterization of Food Packaging Morphology -- 4.2 X-Ray Diffraction Analysis -- 4.3 High Resolution Optical Microscope with Image Analyzer -- 4.3.1 Phase Identification by Optical Microscopy -- 4.3.2 Scanning Electron Microscopy of Ultra-high Resolution -- 4.4 Analysis of the Thickness in Edible Biodegradable Thin Films -- 4.5 Optical Microscopy of Depth Composition and 3D Visualization -- 5. Mechanism of Biodegradation -- 6. Application of Biodegradable Packaging in Food Industry -- 6.1 Commercially Available Biodegradable Packaging -- 7. Regulations Established for the Use of Biodegradable Packaging -- 7.1 The European Food Safety Authority (EFSA) -- 7.2 The FDA Food Safety Modernization Act (FSMA) -- References -- 3: New Trends in Smart and Intelligent Food Packaging -- 1. Introduction.

2. Food-packaging Trends -- 2.1 Traditional Food Packaging -- 2.2 New Trends in Food Packaging -- 2.3 Structure and Working Mechanism of New Food Packaging Materials -- 2.3.1 Biopolymers -- 2.3.2 Valorization of Bio-waste Material -- 2.3.3 Phase Changing Material (PCM) -- 2.3.4 pH-Sensitive Dyes -- 2.3.5 Organic Acids -- 2.3.6 Nanoparticles, Nanomaterials and Nanoemulsions -- 2.3.7 Gas Indicators -- 2.3.8 Time Temperature Indicators -- 2.3.9 Films and Coatings -- 3. Industrial Application of Food Packaging -- References -- 4: Value-added Utilization of Fruit and Vegetable Pomace in Food Packaging -- 1. Introduction -- 2. Chemical Composition of Fruit and Vegetable Pomaces -- 3. Natural Bioactive Compounds of Fruit and Vegetable Pomaces -- 4. Pectin and Lignocellulosic Compositions of Fruit and Vegetable Pomaces -- 5. Utilization of Fruit and Vegetable Pomaces in Food Packaging -- 5.1 Incorporation of Natural Extracts from Fruit and Vegetable Pomaces into Food Packaging -- 5.2 Incorporation of Fruit and Vegetable Pomaces as Fillers in Food Packaging -- 6. Edible Films and Coatings -- 7. Green Extraction Technology for Fruit and Vegetable Pomaces -- 8. Encapsulation -- 9. Challenges and Future Perspectives -- References -- 5: Bio-based Materials Inspired from Brazilian Cerrado Wastes -- 1. Introduction -- 2. General Overview of Bio-based Materials for Food Packaging and Cerrado as Source of Biopolymers -- 3. Edible and Antimicrobial Packaging and Coatings from Brazilian Cerrado -- 4. Antioxidant Packaging using Cerrado Species -- 5. Other Technological Applications -- 6. Conclusion and Perspectives -- References -- 6: Fish-gelatin and Carob Seed Peel By-product for Developing Novel Edible Films -- 1. Introduction -- 2. Edible Films and Coatings as Environment-friendly Strategy.

2.1 Edible Films and Coatings Classification According to Their Polymeric Base -- 2.2 Bioactive Properties of Edible Films and Coatings -- 2.3 Key Antioxidant and Antimicrobial Compounds in Edible Films and Coatings -- 3. Fish Gelatin -- 3.1 Fish Gelatin Properties -- 4. Carob Seed Peel By-products -- 4.1 Processing -- 4.2 Carob Fractions: Nutritional, Healthy and Technological Properties -- 5. Practical Application: Development of Edible Film Formulated with Fish Gelatin and Carob Seed Peel -- 6. Conclusion and Future Research Trends -- References -- 7: Biodegradable Polymer Blends for Food Packaging Applications -- 1. Introduction -- 1.1 Natural Polymers -- 1.1.1 Cellulose -- 1.1.2 Chitosan -- 1.1.3 Starch -- 1.1.4 Carrageenan -- 1.1.5 Agar -- 1.1.6 Alginate -- 1.1.7 Protein -- 1.2 Synthetic Polymers -- 1.2.1 Poly(lactic acid) (PLA) -- 1.2.2 Poly(butylene succinate) (PBS) -- 1.2.3 Poly(glycolic acid) (PGA) -- 1.2.4 Poly(trimethylene terephthalate) (PTT) -- 1.2.5 Poly(e-caprolactone) (PCL) -- 1.2.6 Poly(butylene adipate-co-terephthalate) (PBAT) -- 1.2.7 Poly(vinyl alcohol) (PVA) -- 1.3 Microorganisms -- 1.3.1 Polyhydroxyalkanoates (PHAs) -- 1.3.2 Polysaccharides -- 2. Fabrication Techniques of Polymer Blend Composite Films -- 2.1 Solvent Casting -- 2.2 Extrusion -- 2.3 Blow Film Extrusion -- 2.4 Reactive Extrusion -- 2.5 3D Printing -- 2.6 Layer-by-Layer (LbL) Assembly -- 3. Biodegradable Polymer Blends -- 3.1 Extrusion of the Polymer Blend Composites -- 3.2 Characterization of the Polymer Blend Composites -- 3.2.1 Raman Analysis -- 3.2.2 X-Ray Diffraction -- 3.2.3 Differential Scanning Calorimetry -- 3.2.4 Thermogravimetric Analysis -- 3.2.5 Tensile Testing -- 3.2.6 Scanning Electron Microscopy -- 3.2.7 Results -- 4. Carbon Nanoparticles Derived from Waste Coconut Shell (CCSP) for Polymer Filler Application.

4.1 Synthesis and Characterization of Coconut Shell-derived Resource Carbon Material -- 4.2 Results -- 5. Conclusion -- References -- 8: New Advances in Active Packaging Incorporated with Seaweeds for Food Preservation -- 1. Introduction -- 2. New Packaging Trends: Active, Intelligent and Smart Packaging -- 2.1 Active Packaging -- 2.1.1 Moisture Absorbers -- 2.1.2 Antimicrobial Releasers -- 2.1.3 Carbon Dioxide Releasers/Emitters -- 2.1.4 Oxygen Scavengers and Antioxidant Packaging -- 2.2 Intelligent Packaging -- 2.3 Smart Packaging -- 2.4 Sustainability of Packaging Materials -- 3. The Role of Natural Bioactives in New Active Packaging Solutions -- 3.1 Growing Trend of Natural Products as a Source of Bioactives for Active Packaging -- 3.2 Seaweeds as a Source of Natural Bioactive Compounds -- 3.3 Seaweeds in Detail: Main Structural Compounds -- 3.3.1 Alginate -- 3.3.2 Carrageenans -- 3.3.3 Agar -- 3.4 Seaweeds in Detail: Bioactive Compounds -- 3.4.1 Sulfated Polysaccharides -- 3.4.2 Phlorotannins -- 3.4.3 Carotenoids -- 4. The Extraction of Seaweed Compounds for Packaging Applications -- 4.1 Conventional Extraction Methods -- 4.2 Green Extraction Methods -- 4.2.1 Supercritical Fluid Extraction (SFE) -- 4.2.2 Microwave-Assisted Extraction (MAE) -- 4.2.3 Ultrasound-assisted Extraction (UAE) -- 4.2.4 Pressurized Liquid Extraction (PLE) -- 5. Application of Seaweed Bioactives in Active Packaging -- 6. Legal Aspects of Active Packaging in the EU -- 7. Conclusion -- References -- 9: Edible Polymers for Shelf-Life Extension of Perishables: An Insight into Films and Coatings -- 1. Introduction -- 2. Packaging and Food Commodities: Shelf-life Aspects -- 3. Elementary for Advances: Modified Atmosphere Packaging -- 4. Difference between Synthetic and Edible Polymers -- 5. Edible Polymers, Films and Coatings -- 5.1 Polysaccharides -- 5.2 Lipids -- 5.3 Proteins.

6. Nanomaterials in Edible Films and Coatings -- 7. Films and Coatings Formation -- 7.1 Mechanisms of Interaction of Polymers as Edible Packaging with Food Commodities -- 7.1.1 Fruits and Vegetables -- 7.1.2 Dairy Products: Cheese -- 7.1.3 Baked and Fried Foods -- 7.2 Biochemical Aspects of Edible Packaging -- 8. Current Research Status in Films and Coatings -- 9. Regulatory Aspects -- References -- 10: Future Ventilated Packaging Design: Novel Modeling Approaches and Integrated Multi-criteria Performance -- 1. Introduction -- 2. Aspects of Ventilated Packaging in the Fresh Fruit Supply Chain -- 2.1 Fruits -- 2.2 Packaging Box -- 2.3 Palletization -- 2.4 Precooling -- 2.5 Cold Storage Room -- 2.6 Transport (shipping) Cooling -- 3. Computational Fluid Dynamic (CFD) Analysis of Ventilated Packaging Box -- 4. Modelling Geometries of Postharvest System for Numerical Analysis -- 5. CFD Model Equations -- 6. Discrete and Porous Medium CFD Modelling Approaches -- 7. CFD Model Validation -- 8. Advances in Application of CFD in Ventilated Box Design and Analysis -- 8.1 CFD Investigation of Airflow and Thermal Processes in the Postharvest -- 8.2 Packaging Material on Gas Distribution Inside Cold Storage System -- 8.3 The Impact of Moisture on Packaging Material -- 8.4 Effect of Packaging Design on the Energy Performance of a Cooling Process -- 9. Computational Solid Dynamics (CSD) Analysis of Packaging Box -- 9.1 Structure of Corrugated Paperboard/Cartons -- 9.2 Types and Combinations of Mechanical Loads on Packaging Boxes -- 9.2.1 Compression Load -- 9.2.2 Impact Load -- 9.2.3 Vibration Load -- 9.3 Basic Concept of Finite Element Analysis (FEA) -- 9.3.1 Pre-processing -- 9.3.2 Analysis -- 9.3.3 Post-processing -- 10. Application of Computational Solid Dynamics in Box Design and Analysis -- 10.1 Fruit Impact Damage -- 10.2 Corrugated Paperboard Packaging.

11. Conclusion and Future Perspectives.