Soy Protein Isolate Based Edible Packaging

Packaging is an integral part of food, particularly when it comes to fresh fruits and vegetables it becomes still a critical factor to extend their shelf life and maintain quality. However, the traditional plastic packaging poses a serious environmental issues through the problem of solid waste disposal. The edible packaging not only offers an environment friendly alternative but also offers an additional functionality like carrier of nutrients and food additives.This book is aimed at assessing the suitability of soy protein isolate as a base material for an edible composite coating and it's effect on shelf life of fruit and vegetables like tomato and papaya. In addition efforts are also made to optimize soy protein isolate based edible film formulation by using response surface methodology tool and study of film properties. The book will provide a valuable tool for researchers in the field of food packaging in general and edible packaging in particular.

Autorentext

Dr. A.S. Nandane, Associate Professor at Department of Food Processing Technology, A.D. Patel Institute of Technology, Anand, Gujarat, India. He has received Ph.D. in Food Processing Technology from Sardar Patel University Anand and M.Tech.& B.Tech. (Food Sci.) from Marathwada Agricultural University Parbhani, Maharashtra, India.