Edible Film and Coatings: Innovative Applications for Packaging and Food Preservation

Edible films and coatings can be environmentally friendly alternative materials serving as both food preservative and food packaging. This book describes the effects of foodborne microorganisms and food oxidation on food storage quality and current food preservation strategies. Basic information and practical applications of various edible films and coatings for potential use in food packaging are provided, preparation methods of different types of edible films and coatings are described, and industrial applicability of these technologies is emphasized. The book describes the use of edible films or coatings to prevent corruption and oxidation of fruits or fresh-cut fruits and meat products.

Key Features:

• Describes the preparation methods and required materials for different types of edible films and coatings, emphasizing industrial applicability
• Explains the theory of slow controlled release of active ingredients in packaging materials and the migration of packaging elements into food
• Discusses the key technologies for the preparation of edible antimicrobial packaging materials and functional edible coatings

Dr. Jian Ju is a professor and academic leader of Special Food Research Institute of Qingdao Agricultural University. He is also a Taishan scholar-young expert in Shandong Province. His main responsibility at Qingdao Agricultural University is to lead team members to explore biodegradable antibacterial packaging containing plant active components and apply them to extend the shelf life of food. Dr. Ju Jian graduated from the School of Food, Jiangnan University. His main research direction is food preservation. He presided over and participated in the National Natural Science Foundation of China, the Special fund for Taishan Scholars Project, the "Top Talent" Scientific Research Initiation Fund of the Special Support Program of Qingdao Agricultural University, the Jiangsu Postgraduate Innovation Project, and the Jiangnan University Excellent Doctoral Student Cultivation Fund. At present, he is the guest editor of Frontiers in Nutrition and Journal of Visualized Experiences. At present, he is the deputy editor in chief of Food and Healthy. In addition, He is also the guest editor of Frontiers in Nutrition and Journal of Visualized Experiences. In 2020, he was invited by Swiss federal Institute of Technology in Lausanne. As a visiting scholar, he was sent to the school of bioengineering of Swiss federal Institute of Technology in Lausanne for academic exchanges. Over the years, Dr. Ju Jian has devoted himself to the research of the inhibitory effects of plant extracts on food-borne bacteria and fungi, especially the antibacterial mechanism of plant essential oils against microorganisms. He has successfully combined essential oil preservation technology with food processing and food packaging technology to reduce the potential harm of microorganisms and food packaging pollution to human body. At Present, more than 50 related research papers have been published in this research field. Published 2 academic monographs. Furthermore, he has serviced for several enterprises by providing technical support.

Dr. Fangyuan Zhao is an associate professor in the College of Food and Science Engineering of Qingdao Agricultural University. She received her Ph.D. from China Agricultural University (Major in Food Science and Engineering) in 2013. After graduation, she has been working in the School of Food Science and Engineering of Qingdao Agricultural University for 9 years, engaging in the research on the preservation and storage of agricultural products. And in 2019, as a visiting scholar, she was sent to the College of Agricultural and Life Sciences of University of Arizona for academic exchanges. In the past few years, she has been focusing on the antibacterial mechanism of plant extracts and its application in the preservation of fruits, vegetables and baked goods in active antibacterial and antioxidant packaging. She has presided over and participated in several National Natural Science Foundation of China, provincial and ministerial projects. She has published more than 20 papers in LWT-Food Science and Technology, Food reviews international, Journal of Food Composition and Analysis et.al. Besides, she authorized 3 Chinese invention patents and 2 international patents, some of which have been applied to related food enterprises.