Mousumi Sen, PhD, is an assistant professor in the Department of Chemistry, Amity University, Uttar Pradesh, India. She obtained her doctorate in bioinorganic chemistry from the Indian Institute of Technology, Delhi, India. Her research interest is focused on the development of sustainable, cost-effective, and environmentally friendly processes for processing and converting waste to generate energy, fuels, and biobased chemicals. She has published many peer-reviewed research articles in SCI journals, edited several books, and authored one book.

• Preface xxiii1 Edible Food Coatings are Biopolymers: Packaging and Preservation 1Mousumi Sen and Hemendra Pratap Singh1.1 Introduction 21.2 Characteristics of Edible Coatings 41.3 Nanocoating Preparation Techniques 51.4 Coating 61.5 Coating Methods with Applications 141.6 Factors Affecting Coating Process 171.7 Applications 181.8 Future Perspectives and Challenges of Nanotechnology in Food 201.9 Conclusion 20References 212 Materials Used for Edible Coatings, Their Characteristics and Properties 27Panoth Abhirami and N. Venkatachalapathy2.1 Introduction 282.2 Classification of Edible Coatings 312.3 Recent Advances in Edible Coating 402.4 Conclusion and Future Scope 44References 453 Edible and Biodegradable Polymeric Materials for Food Packaging or Coatings 51D. Kavya Gupta, M. H. M. Phanisree, M. Penchalaraju and A. Surendra Babu3.1 Introduction 523.2 Classification of Biobased Polymers 563.3 Advanced Methods for the Synthesis of Biopolymers for Packaging Applications 603.4 Properties of Biopolymers 643.5 Tests for Determining the Biodegradation of Biopolymer 683.6 Biopolymers and Their Potential Application as Edible, Nonedible Packaging, and Coating 733.7 Future Aspects of Biopolymers in Packaging Applications 753.8 Concluding Remarks 76References 764 Active and Intelligent Antimicrobial Coating Systems 85Dineshkumar T., Sakthivel Sangeetha, Pragalyaashree M. M. and Freeda Blessie R.4.1 Introduction 874.2 Antimicrobial Agents 884.3 Antimicrobial Agent for Active and Intelligent Package of Food 994.4 Active Coating 994.5 Intelligent Packaging 1104.6 Market Potential for Antimicrobial, Active, and Intelligent Coating 1174.7 Conclusion 118References 1195 Edible Coatings—Medical Foods and Nutraceuticals 127Sakthivel Sangeetha, Dineshkumar T., Pragalyaashree M. M. and Freeda Blessie R.5.1 Introduction on Edible Coatings 1285.2 Edible Coating on Tablets 1325.3 Edible Coating on Nutraceuticals 1335.4 Edible Coating Methods 1345.5 Edible Coating Materials 1435.6 Edible-Coated Products 1505.7 Properties of Edible Coating 1555.8 Stability of Edible Coating 1565.9 Bioavailability of Edible Coating 1575.10 Delivery System of Edible Coating 1585.11 Evaluation of Edible Coating 1595.12 Market Potential of Edible Coating in Food 1605.13 Conclusion 161References 1616 Edible Packaging: Extension of Shelf Life and Improvement of Food Quality 167Ritika and Rizwana6.1 Introduction 1686.2 Facilitating Convenience and Functionality 1706.3 Addressing Environmental Concerns 1716.4 Proteins 1746.5 Polysaccharides 1746.6 Lipids 1756.7 Mechanisms of Shelf Life Extension by Edible Packaging 1796.8 Enhancement of Food Quality 1826.9 Consumer Acceptance and Perception of Edible Packaging 1846.10 Challenges and Solutions 1866.11 Trends and Application of Edible Packaging 1896.12 Conclusion 200References 2017 Coat the Flavor, Preserve the Quality: Elevating Food Stability with Cutting-Edge Coating Materials 211Swetha Priya Gali, Reshma R. G., Srinivasan Krishnamoorthy and R. Meenatchi7.1 Biodegradable Coating Materials 2127.2 Nano-Based Food Coating Materials 2297.3 Methods of Food Coating 2307.4 Parameter/Factors in Food Stability 2337.5 Coating-Specific Quality Attributes 2367.6 Commercial Applications in Edible Food Coatings 2397.7 Challenges in Edible Coating Application 2417.8 Further Research 2457.9 Conclusion 248References 2498 Food Stability Simulation: Accelerated Shelf-Life Mechanism 259Somashree Bandyopadhaya, Urmi Sarkar and Debabrata Bera8.1 Introduction 2608.2 Fundamentals of Food Shelf Life and Storage Stability 2618.3 Accelerated Shelf-Life Testing 2738.4 Limitations of Accelerated Shelf-Life Testing 2788.5 Food Stability Simulation: Predictive Models of Food Deterioration 2798.6 Extension of Food Shelf Life 2918.7 Ethical Considerations in Food Stability Simulation 2928.8 Future Scope 2938.9 Conclusion 294References 2959 Edible Biopolymer Coatings/Films Used for Packaging and Preserving Foods 301Latha Sukumaran and Negasso Argeta Jano9.1 Introduction 3029.2 Types and Composition of Edible Biopolymer Coatings or Films 3049.3 Dual Role of Films/Coating in Food Industry 3079.4 The Mechanisms of Biopolymer-Based Preservation 3119.5 The Role of Biopolymers in Physical Protection During Packaging 3139.6 Biopolymer Coatings and Films for Different Classes of Foods 3159.7 Application Techniques 3209.8 Current Challenges and Future Perspectives 3269.9 Possible Solutions and Ongoing Research to Address the Challenges 3289.10 Conclusion 333References 33310 Nanoemulsion: A Potential Strategy Toward Edible Coatings 339Aditi Negi, Vanmathi Mugasundari A. and Jeyan A. Moses10.1 Introduction 34010.2 Nanoemulsion Structure and Composition 34110.3 Approaches for the Preparation of Nanoemulsions 34310.4 Application of Nanoemulsion-Based Food Packaging Materials 34710.5 Challenges Associated with Food Grade Nanoemulsions 35610.6 Conclusion 357References 35811 Long-Term Enhancement of Food Stability Using Encapsulation-Based Coating 367Snigdha Homroy, Monika Chand, Binanshu Talwar, Aishwarya Dhiman, Priyanka Kumari Singh, Abdul Wahid and Rajni Chopra11.1 Introduction 36811.2 Role of Encapsulation in Shelf Life Enhancement 36911.3 Role of Encapsulation in Prevention of Food Deterioration 37111.4 Encapsulation Methods and Product Forms 37311.5 Encapsulation Matrix for Specific Food Applications and Stability Enhancement 38711.6 Safety Evaluation 39111.7 Future Perspectives and Challenges in Food Stability Enhancement 39511.8 Conclusion 397References 39712 Role of Bioactive Carrier in Edible Films: Encapsulation Theory 403Sudarshan Ramanathan, Leya B., Freeda Blessie R. and M. M. Pragalyaashree12.1 Introduction 40412.2 Definition and Types of Bioactive Carriers 40612.3 Influence of Bioactive Carriers on Food Preservation 40912.4 Encapsulation Theory 41212.5 Mechanism of Encapsulation Theory 41312.6 Factors Affecting Encapsulation Efficiency 41812.7 Edible Film Technology 42312.8 Recent Advances in Edible Film Encapsulation 42812.9 Advantages and Limitations of Bioactive Carriers in Edible Films 43112.10 Future Perspectives 43212.11 Summary and Conclusion 433References 43413 Edible Material as a Sustainable Eco-Friendly Option of Food Packaging 447Arushi Phillips and Mousumi Sen13.1 Introduction 44813.2 Edible Packaging 45213.3 Production of Edible Film 45513.4 Edible Packaging Materials 45713.5 Polysaccharide-Based Packaging Materials 45813.6 Protein-Based Packaging Materials 46313.7 Lipid-Based Packaging Materials 46613.8 Barrier Properties of Edible Packaging Materials 47013.9 Challenges and Opportunities 473References 47714 Edible Coating Deposition Methods: Dipping, Spraying, Fluidized Bed, and Panning 485Leya B., Nivetha T. U., Freeda Blessie R. and M. M. Pragalyaashree14.1 Introduction 48614.2 Definition and Classification of Edible Coating Materials 48714.3 Deposition Methods of Edible Coating 49114.4 Factors Affecting Edible Coating 49614.5 Application of Edible Coating 49914.6 Advantages of Edible Coating 50414.7 Limitations of Edible Coating 50514.8 Future Perspectives 50614.9 Summary and Conclusion 507References 50815 Biobased Antimicrobial Food Packaging Coatings 515Arushi Phillips and Mousumi Sen15.1 Introduction 51615.2 Bioactive Packaging 51815.3 Antimicrobial Agents 52215.4 Animal-Derived Polypeptides 52315.5 Antagonistic Microorganisms and Bacteriocins 52515.6 Applications of Edible Antimicrobial Films in Food 53215.7 Conclusion and Future Roadmap 536References 53716 Prebiotics and Probiotics Food: Future Aspects 551Sankarganesh, P., S. A. O. Adeyeye, Ashok Kumar Chakka and A. Surendra Babu16.1 Introduction 55216.2 Established Health Benefits of Prebiotics 55616.3 Established Health Benefits of Probiotics 55916.4 Future Aspects of Prebiotics: Prebiotics—Beyond the Fiber Revolution 56116.5 Future Aspects of Probiotics 56616.6 Concluding Remarks and Future Perspectives 573References 57417 Functional Food and Food Innovation Toward Quality and Safety Regulations 585Susmita Ghosh, Tanmay Sarkar and Runu Chakraborty17.1 Introduction 58617.2 Functional Food and Nutraceutical 58817.3 The Functional Food Innovation System 59117.4 Nutritional Function 59317.5 Designing of Functional Food Development Cycle 59417.6 Consumer Trends and Attitudes to Functional Foods 59617.7 Functional Foods From Plant and Animal Sources 59717.8 Quality, Safety Regulations, and Functionality of Functional Foods 59917.9 Integrating Modern Processing Technology to Develop Novel Functional Foods 60117.10 The Future of Functional Foods 60217.11 Conclusion 604References 60618 Bacterial Cellulose Synthesis, Characterization, and Its Application in Food Packaging/Functional Foods 611Poulami Mukherjee, Senthilkumar Sivaprakasam and Sreedeep Sekharan18.1 Introduction 61218.2 Bacterial Cellulose Synthesis 61618.3 Characterization and Application of Bacterial Cellulose in the Food Industry 62518.4 Conclusion and Future Prospective 634References 634Index 643

Mousumi Sen, PhD, is an assistant professor in the Department of Chemistry, Amity University, Uttar Pradesh, India. She obtained her doctorate in bioinorganic chemistry from the Indian Institute of Technology, Delhi, India. Her research interest is focused on the development of sustainable, cost-effective, and environmentally friendly processes for processing and converting waste to generate energy, fuels, and biobased chemicals. She has published many peer-reviewed research articles in SCI journals, edited several books, and authored one book.

• Preface xxiii1 Edible Food Coatings are Biopolymers: Packaging and Preservation 1Mousumi Sen and Hemendra Pratap Singh1.1 Introduction 21.2 Characteristics of Edible Coatings 41.3 Nanocoating Preparation Techniques 51.4 Coating 61.5 Coating Methods with Applications 141.6 Factors Affecting Coating Process 171.7 Applications 181.8 Future Perspectives and Challenges of Nanotechnology in Food 201.9 Conclusion 20References 212 Materials Used for Edible Coatings, Their Characteristics and Properties 27Panoth Abhirami and N. Venkatachalapathy2.1 Introduction 282.2 Classification of Edible Coatings 312.3 Recent Advances in Edible Coating 402.4 Conclusion and Future Scope 44References 453 Edible and Biodegradable Polymeric Materials for Food Packaging or Coatings 51D. Kavya Gupta, M. H. M. Phanisree, M. Penchalaraju and A. Surendra Babu3.1 Introduction 523.2 Classification of Biobased Polymers 563.3 Advanced Methods for the Synthesis of Biopolymers for Packaging Applications 603.4 Properties of Biopolymers 643.5 Tests for Determining the Biodegradation of Biopolymer 683.6 Biopolymers and Their Potential Application as Edible, Nonedible Packaging, and Coating 733.7 Future Aspects of Biopolymers in Packaging Applications 753.8 Concluding Remarks 76References 764 Active and Intelligent Antimicrobial Coating Systems 85Dineshkumar T., Sakthivel Sangeetha, Pragalyaashree M. M. and Freeda Blessie R.4.1 Introduction 874.2 Antimicrobial Agents 884.3 Antimicrobial Agent for Active and Intelligent Package of Food 994.4 Active Coating 994.5 Intelligent Packaging 1104.6 Market Potential for Antimicrobial, Active, and Intelligent Coating 1174.7 Conclusion 118References 1195 Edible Coatings—Medical Foods and Nutraceuticals 127Sakthivel Sangeetha, Dineshkumar T., Pragalyaashree M. M. and Freeda Blessie R.5.1 Introduction on Edible Coatings 1285.2 Edible Coating on Tablets 1325.3 Edible Coating on Nutraceuticals 1335.4 Edible Coating Methods 1345.5 Edible Coating Materials 1435.6 Edible-Coated Products 1505.7 Properties of Edible Coating 1555.8 Stability of Edible Coating 1565.9 Bioavailability of Edible Coating 1575.10 Delivery System of Edible Coating 1585.11 Evaluation of Edible Coating 1595.12 Market Potential of Edible Coating in Food 1605.13 Conclusion 161References 1616 Edible Packaging: Extension of Shelf Life and Improvement of Food Quality 167Ritika and Rizwana6.1 Introduction 1686.2 Facilitating Convenience and Functionality 1706.3 Addressing Environmental Concerns 1716.4 Proteins 1746.5 Polysaccharides 1746.6 Lipids 1756.7 Mechanisms of Shelf Life Extension by Edible Packaging 1796.8 Enhancement of Food Quality 1826.9 Consumer Acceptance and Perception of Edible Packaging 1846.10 Challenges and Solutions 1866.11 Trends and Application of Edible Packaging 1896.12 Conclusion 200References 2017 Coat the Flavor, Preserve the Quality: Elevating Food Stability with Cutting-Edge Coating Materials 211Swetha Priya Gali, Reshma R. G., Srinivasan Krishnamoorthy and R. Meenatchi7.1 Biodegradable Coating Materials 2127.2 Nano-Based Food Coating Materials 2297.3 Methods of Food Coating 2307.4 Parameter/Factors in Food Stability 2337.5 Coating-Specific Quality Attributes 2367.6 Commercial Applications in Edible Food Coatings 2397.7 Challenges in Edible Coating Application 2417.8 Further Research 2457.9 Conclusion 248References 2498 Food Stability Simulation: Accelerated Shelf-Life Mechanism 259Somashree Bandyopadhaya, Urmi Sarkar and Debabrata Bera8.1 Introduction 2608.2 Fundamentals of Food Shelf Life and Storage Stability 2618.3 Accelerated Shelf-Life Testing 2738.4 Limitations of Accelerated Shelf-Life Testing 2788.5 Food Stability Simulation: Predictive Models of Food Deterioration 2798.6 Extension of Food Shelf Life 2918.7 Ethical Considerations in Food Stability Simulation 2928.8 Future Scope 2938.9 Conclusion 294References 2959 Edible Biopolymer Coatings/Films Used for Packaging and Preserving Foods 301Latha Sukumaran and Negasso Argeta Jano9.1 Introduction 3029.2 Types and Composition of Edible Biopolymer Coatings or Films 3049.3 Dual Role of Films/Coating in Food Industry 3079.4 The Mechanisms of Biopolymer-Based Preservation 3119.5 The Role of Biopolymers in Physical Protection During Packaging 3139.6 Biopolymer Coatings and Films for Different Classes of Foods 3159.7 Application Techniques 3209.8 Current Challenges and Future Perspectives 3269.9 Possible Solutions and Ongoing Research to Address the Challenges 3289.10 Conclusion 333References 33310 Nanoemulsion: A Potential Strategy Toward Edible Coatings 339Aditi Negi, Vanmathi Mugasundari A. and Jeyan A. Moses10.1 Introduction 34010.2 Nanoemulsion Structure and Composition 34110.3 Approaches for the Preparation of Nanoemulsions 34310.4 Application of Nanoemulsion-Based Food Packaging Materials 34710.5 Challenges Associated with Food Grade Nanoemulsions 35610.6 Conclusion 357References 35811 Long-Term Enhancement of Food Stability Using Encapsulation-Based Coating 367Snigdha Homroy, Monika Chand, Binanshu Talwar, Aishwarya Dhiman, Priyanka Kumari Singh, Abdul Wahid and Rajni Chopra11.1 Introduction 36811.2 Role of Encapsulation in Shelf Life Enhancement 36911.3 Role of Encapsulation in Prevention of Food Deterioration 37111.4 Encapsulation Methods and Product Forms 37311.5 Encapsulation Matrix for Specific Food Applications and Stability Enhancement 38711.6 Safety Evaluation 39111.7 Future Perspectives and Challenges in Food Stability Enhancement 39511.8 Conclusion 397References 39712 Role of Bioactive Carrier in Edible Films: Encapsulation Theory 403Sudarshan Ramanathan, Leya B., Freeda Blessie R. and M. M. Pragalyaashree12.1 Introduction 40412.2 Definition and Types of Bioactive Carriers 40612.3 Influence of Bioactive Carriers on Food Preservation 40912.4 Encapsulation Theory 41212.5 Mechanism of Encapsulation Theory 41312.6 Factors Affecting Encapsulation Efficiency 41812.7 Edible Film Technology 42312.8 Recent Advances in Edible Film Encapsulation 42812.9 Advantages and Limitations of Bioactive Carriers in Edible Films 43112.10 Future Perspectives 43212.11 Summary and Conclusion 433References 43413 Edible Material as a Sustainable Eco-Friendly Option of Food Packaging 447Arushi Phillips and Mousumi Sen13.1 Introduction 44813.2 Edible Packaging 45213.3 Production of Edible Film 45513.4 Edible Packaging Materials 45713.5 Polysaccharide-Based Packaging Materials 45813.6 Protein-Based Packaging Materials 46313.7 Lipid-Based Packaging Materials 46613.8 Barrier Properties of Edible Packaging Materials 47013.9 Challenges and Opportunities 473References 47714 Edible Coating Deposition Methods: Dipping, Spraying, Fluidized Bed, and Panning 485Leya B., Nivetha T. U., Freeda Blessie R. and M. M. Pragalyaashree14.1 Introduction 48614.2 Definition and Classification of Edible Coating Materials 48714.3 Deposition Methods of Edible Coating 49114.4 Factors Affecting Edible Coating 49614.5 Application of Edible Coating 49914.6 Advantages of Edible Coating 50414.7 Limitations of Edible Coating 50514.8 Future Perspectives 50614.9 Summary and Conclusion 507References 50815 Biobased Antimicrobial Food Packaging Coatings 515Arushi Phillips and Mousumi Sen15.1 Introduction 51615.2 Bioactive Packaging 51815.3 Antimicrobial Agents 52215.4 Animal-Derived Polypeptides 52315.5 Antagonistic Microorganisms and Bacteriocins 52515.6 Applications of Edible Antimicrobial Films in Food 53215.7 Conclusion and Future Roadmap 536References 53716 Prebiotics and Probiotics Food: Future Aspects 551Sankarganesh, P., S. A. O. Adeyeye, Ashok Kumar Chakka and A. Surendra Babu16.1 Introduction 55216.2 Established Health Benefits of Prebiotics 55616.3 Established Health Benefits of Probiotics 55916.4 Future Aspects of Prebiotics: Prebiotics—Beyond the Fiber Revolution 56116.5 Future Aspects of Probiotics 56616.6 Concluding Remarks and Future Perspectives 573References 57417 Functional Food and Food Innovation Toward Quality and Safety Regulations 585Susmita Ghosh, Tanmay Sarkar and Runu Chakraborty17.1 Introduction 58617.2 Functional Food and Nutraceutical 58817.3 The Functional Food Innovation System 59117.4 Nutritional Function 59317.5 Designing of Functional Food Development Cycle 59417.6 Consumer Trends and Attitudes to Functional Foods 59617.7 Functional Foods From Plant and Animal Sources 59717.8 Quality, Safety Regulations, and Functionality of Functional Foods 59917.9 Integrating Modern Processing Technology to Develop Novel Functional Foods 60117.10 The Future of Functional Foods 60217.11 Conclusion 604References 60618 Bacterial Cellulose Synthesis, Characterization, and Its Application in Food Packaging/Functional Foods 611Poulami Mukherjee, Senthilkumar Sivaprakasam and Sreedeep Sekharan18.1 Introduction 61218.2 Bacterial Cellulose Synthesis 61618.3 Characterization and Application of Bacterial Cellulose in the Food Industry 62518.4 Conclusion and Future Prospective 634References 634Index 643

Mousumi Sen, PhD, is an assistant professor in the Department of Chemistry, Amity University, Uttar Pradesh, India. She obtained her doctorate in bioinorganic chemistry from the Indian Institute of Technology, Delhi, India. Her research interest is focused on the development of sustainable, cost-effective, and environmentally friendly processes for processing and converting waste to generate energy, fuels, and biobased chemicals. She has published many peer-reviewed research articles in SCI journals, edited several books, and authored one book.

• Preface xxiii1 Edible Food Coatings are Biopolymers: Packaging and Preservation 1Mousumi Sen and Hemendra Pratap Singh1.1 Introduction 21.2 Characteristics of Edible Coatings 41.3 Nanocoating Preparation Techniques 51.4 Coating 61.5 Coating Methods with Applications 141.6 Factors Affecting Coating Process 171.7 Applications 181.8 Future Perspectives and Challenges of Nanotechnology in Food 201.9 Conclusion 20References 212 Materials Used for Edible Coatings, Their Characteristics and Properties 27Panoth Abhirami and N. Venkatachalapathy2.1 Introduction 282.2 Classification of Edible Coatings 312.3 Recent Advances in Edible Coating 402.4 Conclusion and Future Scope 44References 453 Edible and Biodegradable Polymeric Materials for Food Packaging or Coatings 51D. Kavya Gupta, M. H. M. Phanisree, M. Penchalaraju and A. Surendra Babu3.1 Introduction 523.2 Classification of Biobased Polymers 563.3 Advanced Methods for the Synthesis of Biopolymers for Packaging Applications 603.4 Properties of Biopolymers 643.5 Tests for Determining the Biodegradation of Biopolymer 683.6 Biopolymers and Their Potential Application as Edible, Nonedible Packaging, and Coating 733.7 Future Aspects of Biopolymers in Packaging Applications 753.8 Concluding Remarks 76References 764 Active and Intelligent Antimicrobial Coating Systems 85Dineshkumar T., Sakthivel Sangeetha, Pragalyaashree M. M. and Freeda Blessie R.4.1 Introduction 874.2 Antimicrobial Agents 884.3 Antimicrobial Agent for Active and Intelligent Package of Food 994.4 Active Coating 994.5 Intelligent Packaging 1104.6 Market Potential for Antimicrobial, Active, and Intelligent Coating 1174.7 Conclusion 118References 1195 Edible Coatings—Medical Foods and Nutraceuticals 127Sakthivel Sangeetha, Dineshkumar T., Pragalyaashree M. M. and Freeda Blessie R.5.1 Introduction on Edible Coatings 1285.2 Edible Coating on Tablets 1325.3 Edible Coating on Nutraceuticals 1335.4 Edible Coating Methods 1345.5 Edible Coating Materials 1435.6 Edible-Coated Products 1505.7 Properties of Edible Coating 1555.8 Stability of Edible Coating 1565.9 Bioavailability of Edible Coating 1575.10 Delivery System of Edible Coating 1585.11 Evaluation of Edible Coating 1595.12 Market Potential of Edible Coating in Food 1605.13 Conclusion 161References 1616 Edible Packaging: Extension of Shelf Life and Improvement of Food Quality 167Ritika and Rizwana6.1 Introduction 1686.2 Facilitating Convenience and Functionality 1706.3 Addressing Environmental Concerns 1716.4 Proteins 1746.5 Polysaccharides 1746.6 Lipids 1756.7 Mechanisms of Shelf Life Extension by Edible Packaging 1796.8 Enhancement of Food Quality 1826.9 Consumer Acceptance and Perception of Edible Packaging 1846.10 Challenges and Solutions 1866.11 Trends and Application of Edible Packaging 1896.12 Conclusion 200References 2017 Coat the Flavor, Preserve the Quality: Elevating Food Stability with Cutting-Edge Coating Materials 211Swetha Priya Gali, Reshma R. G., Srinivasan Krishnamoorthy and R. Meenatchi7.1 Biodegradable Coating Materials 2127.2 Nano-Based Food Coating Materials 2297.3 Methods of Food Coating 2307.4 Parameter/Factors in Food Stability 2337.5 Coating-Specific Quality Attributes 2367.6 Commercial Applications in Edible Food Coatings 2397.7 Challenges in Edible Coating Application 2417.8 Further Research 2457.9 Conclusion 248References 2498 Food Stability Simulation: Accelerated Shelf-Life Mechanism 259Somashree Bandyopadhaya, Urmi Sarkar and Debabrata Bera8.1 Introduction 2608.2 Fundamentals of Food Shelf Life and Storage Stability 2618.3 Accelerated Shelf-Life Testing 2738.4 Limitations of Accelerated Shelf-Life Testing 2788.5 Food Stability Simulation: Predictive Models of Food Deterioration 2798.6 Extension of Food Shelf Life 2918.7 Ethical Considerations in Food Stability Simulation 2928.8 Future Scope 2938.9 Conclusion 294References 2959 Edible Biopolymer Coatings/Films Used for Packaging and Preserving Foods 301Latha Sukumaran and Negasso Argeta Jano9.1 Introduction 3029.2 Types and Composition of Edible Biopolymer Coatings or Films 3049.3 Dual Role of Films/Coating in Food Industry 3079.4 The Mechanisms of Biopolymer-Based Preservation 3119.5 The Role of Biopolymers in Physical Protection During Packaging 3139.6 Biopolymer Coatings and Films for Different Classes of Foods 3159.7 Application Techniques 3209.8 Current Challenges and Future Perspectives 3269.9 Possible Solutions and Ongoing Research to Address the Challenges 3289.10 Conclusion 333References 33310 Nanoemulsion: A Potential Strategy Toward Edible Coatings 339Aditi Negi, Vanmathi Mugasundari A. and Jeyan A. Moses10.1 Introduction 34010.2 Nanoemulsion Structure and Composition 34110.3 Approaches for the Preparation of Nanoemulsions 34310.4 Application of Nanoemulsion-Based Food Packaging Materials 34710.5 Challenges Associated with Food Grade Nanoemulsions 35610.6 Conclusion 357References 35811 Long-Term Enhancement of Food Stability Using Encapsulation-Based Coating 367Snigdha Homroy, Monika Chand, Binanshu Talwar, Aishwarya Dhiman, Priyanka Kumari Singh, Abdul Wahid and Rajni Chopra11.1 Introduction 36811.2 Role of Encapsulation in Shelf Life Enhancement 36911.3 Role of Encapsulation in Prevention of Food Deterioration 37111.4 Encapsulation Methods and Product Forms 37311.5 Encapsulation Matrix for Specific Food Applications and Stability Enhancement 38711.6 Safety Evaluation 39111.7 Future Perspectives and Challenges in Food Stability Enhancement 39511.8 Conclusion 397References 39712 Role of Bioactive Carrier in Edible Films: Encapsulation Theory 403Sudarshan Ramanathan, Leya B., Freeda Blessie R. and M. M. Pragalyaashree12.1 Introduction 40412.2 Definition and Types of Bioactive Carriers 40612.3 Influence of Bioactive Carriers on Food Preservation 40912.4 Encapsulation Theory 41212.5 Mechanism of Encapsulation Theory 41312.6 Factors Affecting Encapsulation Efficiency 41812.7 Edible Film Technology 42312.8 Recent Advances in Edible Film Encapsulation 42812.9 Advantages and Limitations of Bioactive Carriers in Edible Films 43112.10 Future Perspectives 43212.11 Summary and Conclusion 433References 43413 Edible Material as a Sustainable Eco-Friendly Option of Food Packaging 447Arushi Phillips and Mousumi Sen13.1 Introduction 44813.2 Edible Packaging 45213.3 Production of Edible Film 45513.4 Edible Packaging Materials 45713.5 Polysaccharide-Based Packaging Materials 45813.6 Protein-Based Packaging Materials 46313.7 Lipid-Based Packaging Materials 46613.8 Barrier Properties of Edible Packaging Materials 47013.9 Challenges and Opportunities 473References 47714 Edible Coating Deposition Methods: Dipping, Spraying, Fluidized Bed, and Panning 485Leya B., Nivetha T. U., Freeda Blessie R. and M. M. Pragalyaashree14.1 Introduction 48614.2 Definition and Classification of Edible Coating Materials 48714.3 Deposition Methods of Edible Coating 49114.4 Factors Affecting Edible Coating 49614.5 Application of Edible Coating 49914.6 Advantages of Edible Coating 50414.7 Limitations of Edible Coating 50514.8 Future Perspectives 50614.9 Summary and Conclusion 507References 50815 Biobased Antimicrobial Food Packaging Coatings 515Arushi Phillips and Mousumi Sen15.1 Introduction 51615.2 Bioactive Packaging 51815.3 Antimicrobial Agents 52215.4 Animal-Derived Polypeptides 52315.5 Antagonistic Microorganisms and Bacteriocins 52515.6 Applications of Edible Antimicrobial Films in Food 53215.7 Conclusion and Future Roadmap 536References 53716 Prebiotics and Probiotics Food: Future Aspects 551Sankarganesh, P., S. A. O. Adeyeye, Ashok Kumar Chakka and A. Surendra Babu16.1 Introduction 55216.2 Established Health Benefits of Prebiotics 55616.3 Established Health Benefits of Probiotics 55916.4 Future Aspects of Prebiotics: Prebiotics—Beyond the Fiber Revolution 56116.5 Future Aspects of Probiotics 56616.6 Concluding Remarks and Future Perspectives 573References 57417 Functional Food and Food Innovation Toward Quality and Safety Regulations 585Susmita Ghosh, Tanmay Sarkar and Runu Chakraborty17.1 Introduction 58617.2 Functional Food and Nutraceutical 58817.3 The Functional Food Innovation System 59117.4 Nutritional Function 59317.5 Designing of Functional Food Development Cycle 59417.6 Consumer Trends and Attitudes to Functional Foods 59617.7 Functional Foods From Plant and Animal Sources 59717.8 Quality, Safety Regulations, and Functionality of Functional Foods 59917.9 Integrating Modern Processing Technology to Develop Novel Functional Foods 60117.10 The Future of Functional Foods 60217.11 Conclusion 604References 60618 Bacterial Cellulose Synthesis, Characterization, and Its Application in Food Packaging/Functional Foods 611Poulami Mukherjee, Senthilkumar Sivaprakasam and Sreedeep Sekharan18.1 Introduction 61218.2 Bacterial Cellulose Synthesis 61618.3 Characterization and Application of Bacterial Cellulose in the Food Industry 62518.4 Conclusion and Future Prospective 634References 634Index 643