دانلود کتاب Biopolymer-Based Films and Coatings: Trends and Challenges

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Cover
Half Title
Biopolymer-Based Films and Coatings: Trends and Challenges
Copyright
Contents
Preface
Editors
Contributors
1. Properties and Applicability of Starch-Based Films
1.1 Introduction
1.2 Structure and Functions of Starch
1.2.1 Properties of Starches
1.2.1.1 Physicochemical Properties
1.2.1.2 Pasting Characteristics
1.2.1.3 Thermal Properties
1.2.1.4 Morphological Properties
1.3 Starch as a Sustainable Polymer
1.4 Preparation of Starch-Based Films
1.4.1 Casting Method
1.4.2 Extrusion Procedure
1.4.3 Blow Molding
1.5 Role of Plasticizers in Films and Coatings
1.6 Incorporation of Functional Compounds
1.7 Film Characteristics
1.7.1 Mechanical Characteristics
1.7.2 Barrier Properties
1.7.3 Solubility
1.7.4 Thickness of Films
1.8 Films from Modified Starches
1.9 Applications
1.10 Conclusion
References
2. Cellulose-Based Eco-Friendly Films
2.1 Introduction
2.2 Packaging
2.2.1 Biodegradable Packaging
2.2.2 Intelligent Food Packaging
2.2.3 Active Food Packaging
2.2.4 Other Packaging Applications
2.3 Sorption Films (Aerogels)
2.3.1 Sorption Pads in Meat
2.3.2 Water Remediation Technology
2.3.2.1 Heavy Metal Chelation in Wastewater
2.3.2.2 Microplastics
2.3.2.3 Colorant or Dye Bioremediation in Water
2.4 Biomedical and Pharmaceutical Applications
2.5 Electronic Films or Coatings
2.6 Textile Applications
2.7 Conclusion
References
3. Chitosan-Based Films and Coatings: Properties and Applications
3.1 Introduction
3.2 Chitosan: Origin, Structure, and Physicochemical and Biological Properties
3.2.1 Physicochemical and Biological Activities of Chitosan
3.3 Chitosan Film and Coating Properties
3.3.1 Mechanical Properties
3.3.2 Barrier Properties
3.3.3 Water Vapor Permeability (WVP)
3.3.4 Optical Properties
3.3.5 Thermal Stability
3.4 Chitosan-Based Films and Coatings
3.4.1 Plasticizers
3.4.2 Polysaccharides
3.4.2.1 Chitosan/Cellulose
3.4.2.2 Chitosan/Pectin
3.4.2.3 Chitosan/Carrageenan
3.4.2.4 Chitosan/Sodium Talginate
3.4.3 Proteins
3.4.3.1 Chitosan/Sodium Caseinate
3.4.3.2 Chitosan/Gelatin
3.4.3.3 Chitosan/Collagen
3.5 Applications of Chitosan-Based Films and Coatings
3.5.1 Chitosan-Based Films
3.5.2 Chitosan-Based Coatings
3.6 Conclusion
Conficts of Interest
References
4. Characterization of Novel Films and Coatings Based on Gums
4.1 Introduction
4.2 Classification of Films and Coatings
4.2.1 Polysaccharide-Based Films and Coatings
4.2.2 Protein-Based Films and Coatings
4.2.3 Lipid-Based Films and Coatings
4.3 Preparation Methods of Films and Coatings
4.4 Gums for Films and Coatings
4.5 Structure and Film-Forming Properties of Gums
4.5.1 Guar Gum
4.5.2 Fenugreek Gum
4.5.3 Locust Bean Gum
4.5.4 Tara Gum
4.5.5 ARABIC GUM
5.5.6 Gum Karaya
4.5.7 Gum Ghatti
4.5.8 Xanthan Gum
4.5.9 Konjac Gum
4.5.10 Gellan Gum
4.6 Application of Gum-Based Films and Coatings
4.7 Conclusion
References
5. Development of Films and Coatings from Alginates
Contents
5.1 Introduction
5.2 Extraction of Alginate from Seaweed
5.3 Derivatives of Alginates
5.4 Preparation of Films and Coatings from Alginates
5.4.1 Cross-Linking
5.4.2 Synthesis of Biofilms from Alginates
5.4.2.1 Biofilms (Alginate-Glycerol) Added with Oleic Acid without Cross-Linking
5.4.2.2 Biofilms (Alginate-Glycerol) without Addition of Oleic Acid and Cross-Linking
5.4.2.3 Biofilms (Alginate-Glycerol) Added with Oleic Acid and Cross-Linking
5.5 Use of Additives to Make Films and Coatings from Alginates
5.5.1 Nutraceuticals and Nutritional Improvements, Flavors, Pigments
5.5.2 Antioxidants and Antimicrobials
5.5.3 Anti-Browning Agents
5.5.4 Plasticizers
5.5.5 Surfactants
5.6 Application Methods
5.6.1 Mechanisms of Film Formation
5.6.2 Coating
5.6.2.1 Dipping Technique
5.6.2.2 Spraying
5.6.2.3 Vacuum Impregnation
5.7 Coatings with Sodium Alginate
5.7.1 Fruits and Vegetables
5.7.2 Effect of Sodium Alginate as a Multilayered Edible Coating on Fruits
5.7.3 Frozen and Fried Foods
5.7.4 Poultry Products
5.7.5 Sodium Alginate as a Functional Food Ingredient
5.7.6 Sodium Alginate in the Food Industry
5.7.6.1 Thickener and Emulsion
5.7.6.2 Stabilizer
5.7.6.3 Hydration
5.7.6.4 Coacervation
5.7.7 Alginates in Food Packaging
5.7.8 Application of Alginates during Transportation
5.7.9 Alginates in the Pharmaceutical Industry
5.7.9.1 Alginate Microparticles
5.8 Other Uses of Alginates
5.9 Future Trends and Challenges
5.10 Conclusion
References
6. Bio-Based Materials for Food Packaging: A Green and Sustainable Technology
Contents
6.1 Introduction
6.2 An Overview of Bio-Based Packaging Materials: Global Scenario
6.3 Processing of Bio-Based Packaging Materials
6.3.1 Wet Processing
6.3.2 Dry Processing
6.4 Bio-Based Food Packaging Materials
6.4.1 Bio-Based Polymers
6.4.1.2 Hemicellulose
6.4.1.3 Chitosan/Chitin
6.4.1.4 Lignin
6.4.1.5 Starch
6.4.1.6 Pectin
6.4.1.7 Alginate
6.4.1.8 Proteins
6.4.1.9 Collagen and Gelatin
6.4.1.10 Wheat Gluten and Soy Protein
6.4.2 Bio-Based Nanomaterials
6.4.2.1 Cellulose Nanofibers
6.4.2.2 Cellulose Nanocrystals
6.4.2.3 Bacterial Cellulose
6.4.3 Bio-Based Fibers
6.4.3.1 Paper
6.4.3.2 Other Natural Fibers and Their Composites
6.4.4 Synthetic Bio-Based, Biodegradable Polymers for Food Packaging
6.4.4.1 Polylactic Acid (PLA)
6.4.4.2 Polyhydroxyalkanoates
6.4.4.3 Polycaprolactone (PCL)
6.4.4.4 Polybutylene Succinate (PBS)
6.4.4.5 Polyglycolide (PGA)
6.4.4.6 Polyvinyl Alcohol (PVA)
6.5 Sustainable Packaging Materials
6.5.1 Based on Wood Fiber
6.5.2 Paper and Paperboard
6.5.3 Cellulose Nanomaterials (CNs)
6.5.4 Cellulose Nanomaterial Films
6.5.5 Bioplastic Materials
6.6 Properties
6.6.1 Tensile Strength
6.6.2 Water Vapor Transmission Rate
6.6.3 Oxygen Transmission Rate
6.6.4 Melting Point
6.6.5 Thermal Stability
6.7 Applications
6.7.1 Modified Atmosphere Packaging (MAP)
6.7.2 Edible Packaging
6.7.3 Active Packaging
6.8 Future Perspectives
6.9 Conclusion
References
7. Soy Protein–Based Films and Coatings: Functionality and Characterization
Contents
7.1 Introduction
7.2 Chemistry of Films
7.3 Development of Soy Protein–Based Edible Films and Their Functionalization
7.4 Development of Edible Coatings Derived from Soy Proteins
7.4.1 Dipping
7.4.2 Spray Coating
7.4.3 Electrostatic Spraying
7.4.4 Fluidized-Bed Coating
7.5 Functionalization and Modification of Films and Coatings Derived from Soy Proteins
7.5.1 Physical Modifications
7.5.1.1 Plasticization (Thermoplastic Processing)
7.5.1.2 Ultrasonic Processing
7.5.1.3 Compression Molding
7.5.1.4 Extrusion
7.5.2 Chemical Modifications
7.5.2.1 Acetylation
7.5.2.2 Succinylation
7.5.2.3 Grafting
7.5.3 Biochemical Modification by Enzymatic Hydrolysis
7.6 Characterization of Soy Protein–Based Films and Coatings
7.6.1 Mechanical Properties
7.6.2 Thermal Properties
7.6.3 Barrier Properties
7.6.4 Thickness
7.7 Mechanisms of Food Protection by Soy Protein–Based Films and Edible Coatings
7.8 Application of Soy Protein–Based Films and Edible Coatings in Improving Shelf Life of Food Products
7.9 Future Recommendations and Research Gaps
References
8. Development and Structural Characterization of Gluten-Based Films and Coatings
Contents
8.1 Introduction
8.2 Structure of Gluten Films
8.3 Composition of Gluten Films
8.4 Development of Gluten Films and Coatings
8.4.1 Solvent Dispersion (Casting)
8.4.2 Thermoplastic Process
8.5 Development of Composite Films and Coatings
8.6 Properties of Gluten Films
8.6.1 Water Vapor Permeability (WVP)
8.6.2 Oxygen Permeability
8.6.3 Tensile Strength and Percentage Elongation at Break
8.6.4 Mechanical Properties
8.7 Modifications of Gluten Films
8.7.1 Aging
8.7.2 Chemical Treatment
8.7.3 Physical Treatment
8.7.3.1 Treatment Temperature
8.7.3.2 UV Radiation
8.7.3.3 Gamma Rays
8.8 Applications of Gluten Films
8.9 Trends and Recent Developments in Gluten Films
8.10 Challenges toward the Development of Gluten Films
8.11 Limitations of Wheat Gluten Films
8.11.1 Water Sensitivity
8.11.2 Aging
8.11.3 Physical Aging: Migration of Additives from the Matrix
8.11.4 Chemical Aging: Oxidation
8.12 Strategies to Enhance Film Properties and Lifetime
8.12.1 Plasticizers
8.12.2 Cross-Linking
8.12.3 Blending with Other Constituents
8.13 Conclusion
References
9. Edible Films and Coatings with Incorporation of Lipids
Contents
9.1 Introduction
9.1.1 Overview
9.1.2 Historical Background
9.1.3 Edible Films/Packing and Its Importance
9.1.4 Chemistry of Edible Films
9.1.5 Incorporation of Lipids
9.2 Synthesis
9.2.1 Edible Films
9.2.2 Film Preparation Using Different Lipid Incorporation, Additives, Emulsifiers, and Plasticizers
9.3 Edible Film Properties
9.3.1 Mechanical Properties
9.3.2 Barrier Properties
9.3.3 Water Barrier Properties and Glass Transition Temperature
9.3.4 Functional Properties
9.3.5 Light Absorption and Opacity
9.3.6 Permeability of Gas
9.4 Disadvantages of Using Lipids
9.5 Applications
9.5.1 Vegetables and Fruits
9.5.2 Nuts
9.5.3 Meat and Their Products
9.5.4 Bakery Products
9.5.5 Cheese
9.6 Trends
9.6.1 Recent Trends
9.6.2 Future Trends
9.7 Conclusion
References
10. Essential Oil–Based Eco-Friendly Coating Materials
Contents
10.1 Introduction
10.2 Essential Oils and Types of Essential Oils
10.2.1 Components and Functional Activities of Essential Oils
10.3 Essential Oil–Based Active Film/Coating Systems
10.4 Methods of Application of Essential Oil Films/Coatings
10.4.1 Dipping
10.4.2 Spraying
10.4.3 Spreading
10.4.4 Vacuum Impregnation Technique
10.4.5 Layer-by-Layer Method
10.4.6 Foaming
10.4.7 Thin-Film Hydration
10.5 Types of Essential Oil Films/Coatings
10.5.1 Polysaccharide-Based Essential Oil Films/Coatings
10.5.2 Lipid-Based Essential Oil Films/Coatings
10.5.3 Protein-Based Essential Oil Films/Coatings
10.5.4 Composite-Based Essential Oil Films/Coatings
10.6 Effect of Incorporating EOs on Properties of Films/Coatings
10.6.1 Mechanical Properties
10.6.2 Barrier Properties
10.6.3 Optical Properties
10.6.4 Chemical Properties
10.6.4.1 Migration of Active Compounds
10.6.4.2 Flavors and Aroma Transfer
10.6.4.3 Antioxidant Properties
10.6.5 Thermal Properties
10.6.6 Morphological and Structural Properties
10.6.7 Antimicrobial Properties
10.6.7.1 Mechanisms of Action
10.6.7.2 Shelf Life of Essential Oil Films/Coatings
10.8 Economic Viability and Environmental Sustainability of Using Essential Oil Films/Coatings
10.9 Challenges and Limitations of Using Essential Oil Films/Coatings
10.10 Legal Aspects of Use of Essential Oil Films/Coatings
10.11 Future Perspectives
10.12 Conclusion
References
11. Polyhydroxyalkanoates (PHA): Production, Properties, and Packaging Applications
Contents
11.1 Introduction
11.2 Production of PHAs
11.2.1 Sources Involved in the Production of PHA
11.2.1.1 Microorganisms for PHA Production
11.2.1.1.1 Role of Gram-Negative Bacteria in PHA Production
11.2.1.1.2 Role of Gram-Positive Bacteria in PHA Production
11.2.1.1.3 Role of Archaea Bacteria in PHA Production
11.2.1.2 Substrates for PHA Production
11.2.2 Processing Conditions Involved in PHA Production
11.2.2.1 Microbial Fermentation Techniques
11.2.2.2 Extraction and Purification of PHA
11.2.2.3 Characterization of PHA
11.3 Properties of PHAs
11.3.1 Physical Properties
11.3.2 Molecular Weight
11.3.3 Crystallinity
11.3.4 Mechanical Properties
11.3.5 Thermal Properties
11.3.6 Biodegradability
11.4 Applications of PHA
11.4.1 PHA Used in Nanocomposites
11.4.2 PHA Used in Multilayer Films
11.4.3 PHA Used in Paper and Cardboard Coatings
11.4.4 PHA Used in Active Packaging
11.4.5 PHA Used in Food Packaging
11.5 Conclusion
References
12. Recent Advances in the Development of PHB (Polyhydroxybutyrate)-Based Packaging Materials
Contents
12.1 Introduction
12.2 Packaging Materials
12.2.1 Biopolymer-Based Packaging Materials
12.2.2 Types of Bio-Based Packaging Materials
12.2.2.1. Synthetically Produced Biopolymers
• Polylactic Acid
• Polyethylene Furanoate
• Polybutylene Succinate
12.2.2.2 Non-Synthetically Produced Biopolymers
• Polyhydroxyalkanoate
• Polyhydroxybutyrate
12.2.2.3 Biomass Products as Packaging Material
• Polysaccharides
• Proteins
12.3 Biocomposites
12.4 Polyhydroxybutyrate
12.5 Properties of PHB
12.6 Production Strategies of PHB
12.7 Microbial Production of PHB
12.8 Production of PHB by Engineering Microbial Cells
12.8.1 Solvent Casting
12.8.2 Extrusion
12.8.3 Electrospinning
12.8.4 Compression Molding
12.9 Blends of PHB
12.10 Antimicrobial Activity of PHB
12.11 Techniques for Production of PHB Biocomposites
12.12 PHB in Active Packaging
• Active Scavenging Systems
• Active Releasing Systems
12.13 Other Applications of PHB
12.14 Conclusion
Acknowledgments
References
13. Preparation, Characterization, and Evaluation of Antibacterial Properties of Poly(3-Hydroxybutarate-Co-3-Hydroxyvalerate) (PHBV)-Based Films and Coatings
Contents
13.1 Introduction
13.2 Preparation of PHBV-Based Films
13.3 Preparation of PHBV-Based Coatings
13.4 Characterization Techniques of PHBV-Based Films and Coatings
13.5 Antibacterial Properties of PHBV-Based Films and Coatings
13.6 Applications of PHBV-Based Films and Coatings
13.6.1 Biomedical Applications
13.6.2 Food Packaging Applications
References
14. Pullulan-Based Films and Coatings for Food Packaging: Applications and Challenges
Contents
14.1 Introduction
14.2 Structure of Pullulan
14.3 Properties of Pullulan
14.4 Production of Pullulan
14.5 Modification of Pullulan
14.6 Modification Methods for Pullulan-Based Packaging
14.7 Application of Pullulan in Edible Films
14.8 Application of Pullulan in Edible Coatings
14.9 Other Applications in Food Packaging
14.10 Future Trends, Opportunities, and Challenges
References
15. Bionanocomposites in Food and Medicine
Contents
15.1 Introduction
15.2 Biopolymers Popularly Used in the Preparation of Bionanocomposites
15.2.1 Carbohydrate-Based Biopolymers
15.2.1.2 Chitosan
15.2.1.3 Starch
15.2.1.4 Alginate
15.2.1.5 Polylactic Acid (PLA)
15.2.1.6 Pectin
15.2.2 Protein-Based Biopolymers
15.2.2.1 Wheat Gluten
15.2.2.2 Soy Protein
15.2.2.3 Gelatin
15.2.2.4 Corn Zein
15.2.2.5 Whey Protein
15.2.2.6 Polyhydroxyalkanoate (PHA)
15.3 Fillers and Reinforcements Popularly Used in the Preparation of Bionanocomposites
15.3.1 Non-Metal Nanoparticles
15.3.1.1 Cellulose Nanostructures
15.3.1.2 Clay Nanoparticles
15.3.1.3 Selenium Nanoparticles (SeNPs)
15.3.2 Metal Nanoparticles
15.3.2.1 Silver Nanoparticles (AgNPs)
15.3.2.2 Zinc Oxide Nanoparticles (ZnONPs)
15.3.2.3 Graphene Oxide (GO)
15.3.2.4 Titanium Dioxide (TiO2)
15.3.2.5 Carbon Nanotubes (CNTs)
15.4 Fabrication of Bionanocomposites
15.4.2 Solution Intercalation
15.4.3 Melt Intercalation
15.4.4 Electrospinning
15.4.5 Extrusion
15.4.6 Compression Molding
15.5 Bionanocomposite Coating Preparation
15.6 Popular Bionanocomposites for Food Applications
15.6.1 Food Packaging
15.6.1.1 Improved Packaging
15.6.1.2 Active Packaging
15.6.1.2.1 Antioxidant and Scavenging Active Packaging
15.6.1.2.2 Antimicrobial Active Packaging
15.6.1.3 Smart Packaging
15.6.2 Food Processing
15.6.2.1 Edible Food Coatings
15.6.2.2 Nanoparticles Incorporated in Food
15.7 Public Acceptance of Nanoparticles in Their Food
15.8 Popular Bionanocomposites in Medical Applications
15.8.1 Bionanocomposites in Transdermal Drug Delivery
15.8.2 Bionanocomposites in Tissue Engineering and Implants
15.8.3 Bionanocomposites in Wound Dressings
15.9 Regulatory and Safety Issues of Using Bionanocomposites in Food
15.10 Conclusion
References
16. Nanostructured Film and Coating Materials: A Novel Approach in Packaging
Contents
16.1 Introduction
16.1.1 Nanomaterials
16.1.2 Inorganic Fillers: Physicochemical Properties and Recent Innovations in Food Packaging
16.1.3 Other Layered Minerals of Interest
16.1.4 Metals and Metal Oxide NPs in Films
16.1.5 Graphene
16.2 Fabrication of Bionanocomposites
16.2.2 Melt Processing
16.2.3 Solution Casting
16.2.4 Sonication
16.2.5 High-Shear Mixing Methods
16.3 Aspects of Manufacturing Bionanocomposite Coatings from a Technological Perspective
16.3.1 Compatibility of the Polymer with the Filler
16.3.2 Rheological Properties
16.3.3 Optical Characteristics
16.3.4 Surface Characteristics and the Scalping Effect
16.3.5 Gas Barrier Properties
16.3.6 Antioxidant Characteristics
16.4 Applications of Nanocoatings and Nanocomposite Films
16.4.1 Packaging Industry
16.4.1.1 Packaging Using Nanocoatings and Ultrathin Films
16.4.1.1.1 Food Packaging
16.4.1.2 Nanocomposite Films Based on Natural Biopolymers
• Polysaccharide Films
• Protein Films
• Lipid Films
• Composite Films
16.4.1.3 Additives and Inorganic Fillers
16.4.1.4 Potential Applications of Nanofilms and Coatings in Active Packaging of Food
16.4.1.5 Antimicrobial Activity of Chitosan
• Chitosan and Different Carbohydrate Blends
• Chitosan-Based Polymeric Antimicrobial Composites and Their Blend
16.4.1.5.1 Natural Antimicrobials
16.4.1.5.2 Metal- and Metal Oxide Nanostructure–Based Antimicrobials
16.4.1.6 Nanoedible Films in the Food Packaging Industry
• Edible Films with Nanostarch Reinforcement
• Edible Films with Nanocellulose Reinforcement
• Edible Films with Nanochitosan/Nanochitin Reinforcement
• Edible Films with Nanoprotein Reinforcement
• Edible Films with Nanolipid Reinforcement
16.5 Conclusion
References
17. Biopolymer Production Methods and Regulatory Aspects
Contents
17.1 Introduction
17.2 Biopolymer Preparation Methods
17.3 Traditional Techniques for Biopolymer Preparation
17.3.1 Film Solution Casting Methods
17.3.2 Extrusion
17.3.3 Injection Molding
17.3.4 Thermoforming
17.3.5 Foaming Process
17.4 Novel Techniques for Biopolymer Preparation
17.4.1 Electrospinning
17.4.2 3D Printing
17.4.3 Reactive Extrusion
17.4.4 Nanotechnology
17.5 Traditional Techniques for Coatings in Biopolymers
17.5.1 Size Presses
17.5.2 Rod Coating
17.5.3 Air Knife Coating
17.5.4 Blade Coating
17.6 Advance Techniques for Coatings
17.6.1 Dip Coating
17.6.2 Slot-Die Coating
17.6.3 Curtain Coating
17.6.4 Electrostatic Powder Coating
17.6.5 Spray Coating
17.7 Regulatory Aspects of Bio-Based Packaging
17.7.1 Definition of Biodegradable and Compostable
17.7.2 Standards of Biodegradability
17.7.3 The Norms and Standards for Soil Biodegradability Testing
17.7.4 Biodegradable Plastic Testing
Acknowledgments
References
18. Food Contamination from Packaging Material
Contents
18.1 Introduction
18.1.1 Plastic Packaging
18.1.2 Paper and Board Packaging
18.2 Migration Effect
18.2.1 Stages of the Migration Effect
18.2.1.1 Diffusion in the Polymer
18.2.1.2 Solvation at the Polymer–Food Interface
18.2.1.3 Dispersion in Bulk Food
18.2.2 Food and Migration
18.2.2.1 Compatibility
18.2.2.2 Solubility
18.2.3 Factors Affecting the Rate of Migration
18.2.3.1 Duration of Food Contact
18.2.3.2 Temperature of Food
18.2.3.3 Mobility of Chemical Substances
18.3 Majorly Used Plastics and Their Hazards
18.3.1 Polyvinyl Chloride
18.3.2 Polystyrene
18.3.3 Bisphenol A Diglycidyl Ether
18.3.4 Isocyanate
18.3.5 Caprolactam
18.3.6 Polyethylene Terephthalate Oligomer
18.3.7 Polyolefins
18.4 Migration from Paper and Paperboards
18.4.1 Dioxins
18.4.2 Benzophenone
18.4.3 Nitrosamines
18.5 Migration from Metal Packaging
18.5.1 Tin
18.5.2 Chromium
18.5.3 Lead
18.5.4 Aluminum
18.6 Other Contaminants
18.6.1 Plasticizers
18.6.2 Thermal Stabilizers
18.6.3 Slip Additives
18.6.4 Light Stabilizers
18.6.5 Antioxidants
18.6.6 Decomposition Products
18.6.7 Benzene and Other Volatiles
18.6.8 Vapor Contaminants
18.6.9 Inks
18.7 Permissible Quantities
18.7.1 Indian Standards
18.7.2 European Union Standards
18.7.3 USFDA Standards
18.8 Effects of Processing on Migration
18.8.1 High-Pressure Processing
18.8.2 Microwave Processing
18.8.3 Irradiation
18.9 Migration Testing and Analysis
18.9.1 Mimicking Food Contact
18.9.2 Overall Migration Testing
18.9.3 Specific Migration Testing
18.9.4 Residual Migration Testing
18.9.5 Other Tests
18.10 Prevention of Migration
18.10.1 Multilayer Packaging
18.10.2 Use of Functional Barriers
18.10.3 Future Patterns
18.10.4 What’s Next?
18.11 Plant-Based or Edible Packaging
References