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Food Packaging Materials

  • Book
  • © 2016

Overview

Authors:
  1. Luciano Piergiovanni

    1. Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy

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    You can also search for this author in PubMed   Google Scholar

  2. Sara Limbo

    1. Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy

    View author publications

    You can also search for this author in PubMed   Google Scholar

  • Written by a team of experts
  • Describes the characteristics of different food packaging materials
  • Characterizes the influence of these packaging materials and their properties on foods
  • Includes supplementary material: sn.pub/extras

Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)

Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)

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Table of contents (7 chapters)

  1. Front Matter

    Pages i-vi
    Download chapter PDF

  2. Introduction to Food Packaging Materials

    • Luciano Piergiovanni, Sara Limbo
    Pages 1-3

  3. Ceramic Packaging Materials

    • Luciano Piergiovanni, Sara Limbo
    Pages 5-12

  4. Metal Packaging Materials

    • Luciano Piergiovanni, Sara Limbo
    Pages 13-22

  5. Cellulosic Packaging Materials

    • Luciano Piergiovanni, Sara Limbo
    Pages 23-31

  6. Plastic Packaging Materials

    • Luciano Piergiovanni, Sara Limbo
    Pages 33-49

  7. Materials Combinations

    • Luciano Piergiovanni, Sara Limbo
    Pages 51-67

  8. Chemical Features of Food Packaging Materials

    • Luciano Piergiovanni, Sara Limbo
    Pages 69-75
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Keywords

About this book

This Brief is concerned with the material chemistry of food packaging materials. It introduces the properties and peculiarities of typical packaging materials, such as plastics, cellulose components, ceramics and metals. Their overall performance as food packaging material is determined by the chemical and physical properties. The Brief describes how the final properties of a food packaging material can be influenced through chemical modifications in the structure and composition of the used components. The authors also cover potential chemical reactions of food packaging materials that may affect their performance. Potential hazards that may arise, such as influences on the product quality, or effects on their recycling or disposal, are discussed. Different influences, like metal corrosion, chemical resistance and degradability of the main packaging materials, or properties like hydrophobicity, surface energy and migration have to be taken into account. This Brief gives an introduction to all these different aspects of food packaging.

Authors and Affiliations

  • Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy

    Luciano Piergiovanni, Sara Limbo

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