Browsing by Author "J.K. Sahu"

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MODERN APPROACHES IN FOOD PACKAGING WASTE MANAGEMENT
(Apple Academic Press, 2009) Nitya Sharma; Aastha Bhardwaj; Sukirti Joshi; J.K. Sahu; Sana Fatma
Due to the current state of eco-pollution produced by plastic packaging wastes that are usually found contaminating soils and fresh water, it is critical to develop a long-term solution, particularly for the food industry. As previously said, packaging wastes from foods makes about two-thirds of total volume of the packaging wastes, which is driven by a variety of factors such as rising economies, new products, public perception changes, consumerism, increases in income, population growth, and so on. Therefore, methods of treating and processing of food packaging wastes must be relooked to understand the environmental, economic, and social ramifications involved with food packaging waste management. Source reduction, recycling, composting, burning, and landfilling are all part of the traditional integrated waste management method. Although just by altering the process design of these conventional food packaging waste treatment methods, yet various modern green waste management approaches are now being developed. Therefore, this chapter presents system of waste generation in the sector of food and then provides an insight on the conventional as well as modern food packaging waste management approaches, finally giving a detailed comparison thereof. Additionally, the goal of this chapter would be to widen understanding of packaging waste treatment techniques in the food sector. © 2024 by Apple Academic Press, Inc.
Scope, Functions, and Novelty of Packaging Edibles
(Springer Nature, 2022) Nitya Sharma; Aastha Bhardwaj; Prashant Said; Sukirti Joshi; Amrita Poonia; J.K. Sahu
The idea of edible packaging has been around for a while, but now is the right time to ripe the idea to take hold in the food industry. Due to the prevailing adverse conditions of environmental pollution caused by plastic wastes that endup in soil and freshwater, it has become imperative to find a sustainable packaging solution to replace single-use, lightweight polyethylene polymer plastics for retail marketing. Edible films have been in focus for this purpose because of their biodegradability and additional advantages like partial permeability to moisture and oxygen, along with its role as a carrier of functional ingredients (antimicrobials and antioxidants). Natural biopolymers like starch-based biodegradable edible films are widely accepted because of its competence and abundance. In addition to this, they are easily extractable with high yields, do not affect sensory properties of the food, and can be consumed without any health concerns. They are also found to be significantly cost-effective because of its availability from a wide range of agricultural sources such as cereals or legumes and their by-products, tubers, unripe fruits, and other plant storage organs. The literature suggests that starch-based edible films are based on five main raw materials: corn, maize, wheat, potato, sweet potato, and cassava. And in the recent years, corn starch has been widely used as a raw material for biodegradable polymer production. This chapter discusses the present status of the various sources used to produce starch-based edible films, novelty in starch-based edible packaging, and their effect on the shelf life of certain category of foods.