Food Packaging and Preservation

Food Packaging and Preservation: Techniques, Applications and Technology begins by presenting recent advances in the liquid chromatography-mass spectrometry determination of organic food-packaging contaminants. Coverage of all kind of applications is beyond the scope of the present contribution, so the authors focus on the most relevant applications published including sample treatment, determination and confirmation strategies, as well as the use of high resolution mass spectrometry techniques. Following this, the authors aim to summon recent advances in food applications of bio-sourced active films including the aspects that limit their use, strategies for their properties improvement and suggestions for further researches. This volume provides an overview on food packaging material based on chitosan and chitosan derivatives with antimicrobial properties in order to achieve functional systems able to be used as active packaging materials. Additionally, it examines the specific issues related to eco-friendly biopolymer nanocomposites from bacterial cellulose and biopolyesters as a sustainable alternative for food plastic packaging. The use of biopolymer films formulation means reducing food waste which could bring about both environmental and economic benefits. In closing, a study is presented with the goal of ascertaining the effectiveness of low density polyethylene (LDPE) film incorporated with garlic oil for inhibition of food pathogen, Bacillus cereus. The blown film extrusion method was applied to produce film samples added with garlic oil of 2 wt%, 4 wt%, 6 wt% and 8 wt% as well as samples with 0 wt% which served as control throughout the study.