ABSTRACT
It is well known that the primary function of packaging is to isolate the food from the external environment and against its deterioration by the actions of microorganisms, moisture, gases, dusts, odors, as well as mechanical forces. The exposures of these degradation agents tend to reduce the shelf life of foods as well as affecting consumer’s health. The reason for the food toxicity or food-borne diseases in general is attributed to microorganisms that contaminate them. Contamination could occur anywhere when food is being exposed to an open environment such as during slaughtering followed by postprocessing, its distribution, shipping and/or storage plus retail display stages. Hence, the modern food industry is facing challenges and requires specic approaches to surmount them. One of these challenges is related to the packaging of food products. Although the use of conventional packaging materials such as plastics as well as their derivatives is effective for food preservation, simultaneously they create serious environmental problems that continue to present in the food as a source of pollution and to more of social concerns. It is well established that the contribution of the packaging to the food grade items is
15.1 Introduction .................................................................................................................................................................... 251 15.2 CS Composite Materials ................................................................................................................................................ 253
15.2.1 CS-Synthetic Polymer Composite Materials .................................................................................................... 254 15.2.2 CS-Biocomposite/Green Composite Materials ................................................................................................ 254 15.2.3 CS-Nanocomposite Materials ........................................................................................................................... 255
15.3 Requisites of Food Packaging Materials ........................................................................................................................ 256 15.3.1 Enhancement of Anti-microbial Activities of CS Composite Materials .......................................................... 256
15.3.1.1 Plant Extracts ................................................................................................................................... 256 15.3.1.2 EOs .................................................................................................................................................. 257
15.4 Conclusions .................................................................................................................................................................... 257 Acknowledgement .................................................................................................................................................................... 258 References ................................................................................................................................................................................. 258
highly signicant. Therefore, the quest for ideal packaging materials is an essential focus for the food industry.
