Natural Additives in Food and Sustainable Packaging Innovations and Applications

Part I: Natural Additives in Food

1. Introduction to Natural Food Additives

Gouri Rani Baglary, L. Susmita Devi, Avik Mukherjee, Anuck Islary, and Santosh Kumar

2. Natural Antimicrobials as Food Preservatives

Ridhi Borah, Arnab Roy, and Pratyush Saikia

3. Natural Antioxidants as Food Preservatives

Esha Bala and Siddhartha Singha

4. Natural Flavoring Compounds and Aroma Enhancers: Their Use in Food Products and Food Packaging

Manoj Madanahalli Ramesh, Annegowda Hardur Venkatappa, and Rajeev Bhat

5. Natural Colorants in Food

Debarati Roy, Soumen Patra, and Braja Gopal Bag

6. Natural Hydrocolloids in Food

Ritija B. Yadav, Nidhi Dangi, and Baljeet S. Yadav

7. Natural Sweeteners in Food

Sonam Mishra, Sumit Tripathi, Abha Mishra, and Vishal Mishra

Part II: Natural Additives/Fillers in Sustainable Food Packaging

8. An Overview of Natural Additives in Food Packaging

Ujjwala Patel, Nikita Raghuvanshi, Surendra Singh Bisht, Bhanushree Gupta, and Kallol Kumar Ghosh

9. Essential Oils in Active Food Packaging Systems

Parismita Koch and Poonam Mishra

10. Plant Extract in Active and Intelligent Food Packaging Systems

Surendra Singh Bisht, Baishakhi Sarkhel, Rakesh Kumar Bachheti, Bhuwan B. Mishra, and Sarvesh Kumar Pandey

11. Natural Colors as pH Indicators in Intelligent Food Packaging Systems

Santosh Kumar and Avik Mukherjee

12. Gas- and Temperature-Responsive Natural Pigment-Based Intelligent Films

Radai Daimari, Nilam Upadhyay, L. Susmita Devi, Santosh Kumar, and Anamika Kalita Deka

13. Anthocyanins in Active and Intelligent Food Packaging System

Rahul Thakur, Vedsagar Rajesh Suryavanshi, Gundu Bindu Sravanthi, Santhosh R., and Preetam Sarkar

14. Curcumin in Active and Intelligent Food Packaging System

Pratikshya Oli Chhetri, Abhishek Dutt Tripathi, Aparna Agarwal, and Alisha Nandan

15. Intelligent Packaging for Commercial Food Products

Srijita Banerjee, Sagar Loni, Sushil Kumar Singh, and Poonam Singha

16. Innovative Packaging Solutions from Agri-food Wastes and By-products

Rajeev Bhat and Abirami R. Ganeshan

17. Regulatory Aspects of Smart and Intelligent Packaging

Rajeev Bhat, Arti A. Pillay, and Ramesh Subramani

Biography

Santosh Kumar is an Assistant Professor at the Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Assam, India. He earned his MTech and PhD degrees from the Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India. He also worked as a postdoctoral fellow for 1 year at KTH Royal Institute of Technology, Sweden, in 2018–19. Dr Kumar has more than 14 years of teaching and research experience in sustainable food systems, mainly focusing on innovative and sustainable food preservation techniques, active and intelligent food packaging systems, edible films and coatings, and valorization of agri-food waste. He has authored/edited more than 70 publications, including 50 peer-reviewed journal papers, 4 books, and 21 book chapters.

Avik Mukherjee is an Associate Professor at the Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Assam, India. He earned his MS and PhD degrees in Food Science from the University of Minnesota, USA, and then worked as a postdoctoral fellow at the Center for Meat Safety and Quality, Colorado State University, USA. Dr Mukherjee has 18 years of teaching and research experience, and his areas of research include microbial food safety, sustainable and novel food preservation, and packaging. He has published articles in nearly 40 international peer-reviewed journals and co-authored and/or co-edited 9 books and 16 book chapters.

Rajeev Bhat is a Professor at the Chair of Food Science & Technology, Estonian University of Life Sciences, Estonia. Since 2019, he has held the prestigious position of professor and ERA chair-holder for Food (By-)Products Valorisation Technologies (VALORTECH) in the same institution. Prof. Bhat has research and teaching experience of more than two decades in agri-food technology, with expertise in sustainable food production and food security. He has extensively worked internationally, including India, South Korea, Malaysia, Germany, Fiji Islands, and now Estonia. He has also been a visiting scientist/professor in many countries and a recipient of several international recognitions. He has published nearly 300 research articles in ISI-WOS-based journals and as refereed book chapters. He has also edited 13 books and authored 1 book.