Chapter 01 Introduction: Scope of valorization of agro-waste/waste for packaging solutions

Priyanka Kajla, Sneh Punia Bangar

Chapter 02 Valorization of Wheat Straw and its Application in Green Packaging

Neha Rani, Ankit Kumar, Ranjan Kaushik, Rekha, Rakesh Gehlot, Shubham Yadav

Chapter 03 Valorization of rice straw and husk for food packaging

Gurkanwal Kaur, Prabhpreet Kaur, Gurveer Kaur, Jaspreet Kaur

Chapter 04 Valorization of barley straw and husk: valorization methods and packaging applications

Parveen Kumari, Sonika Banyal, Prerna Sethi, Ankur Luthra

Chapter 05 Valorization of ragi husk and its utilization in the food packaging industry

Wanwipa Rasi, Simmi Ranjan Kumar, Pornya Khampratueng

Chapter 06 Valorization of banana waste and its applications in food packaging

C.V.L. Jayasinghe, H.U.K.D.Z. Rajapakse, N.K. Sandunika Kithmini, S.S. Seneviratne, H.G.Wanigasinghe, K.M.P.M. Kulathunga, S. Jayathilake

Chapter 07 Valorization of sugar palm straw for food packaging applications

Aparna Ramadoss, Venkata Giridhar Poosarla, Nagaveni Shivshetty

Chapter 08 Valorization of Sugarcane Bagasse in Food Packaging

A. Siva Janika, M. Afrrin, R. Rahul, S. Thirumoorthy, P. Karthik

Chapter 09 Utilization of fruit and vegetable wastes in food packaging

Aysun Yurdunuseven Yildiz, Sebahat Öztekin

Chapter 10 Valorization of oil extraction waste for food packaging

Banafshe Bordbar Lomer, Mohammad Alizadeh Khaledabad, Saber Amiri

Chapter 11 Coconut husk valorization for packaging applications

Rafael Audino Zambelli, Luciana Gama de Mendonça

Chapter 12 Packaging application of Cocoa pod husk

Aastha Dewan, Manisha Malik, Shobhit, Vandana Chaudhary, Alka Sharma

Sneh Punia Bangar, PhD, is a postdoctoral researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, South Carolina, USA. From 2017 to 2020, she worked as assistant professor in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interests include the extraction and functional characterization of functional foods, starches, modified starches, biopolymers, and nanocomposite films/coatings. She has presented her research at various national and international conferences. Dr. Bangar has authored or co-authored more than 100 research/review articles, one book series, 2 authored books, 5 edited books, one reference book, 35 book chapters, 20 conference proceedings/seminars, and 6 Guest Editor of Journals special issues. She is the Associate Editor of the Journal of Food Measurement and Characterization, Editor of the International Journal of Food Science and Technology (Wiley), and Section Editor of current Food Science and Technology Reports (Springer). Recently, she received the Professor Gurcharan Bains Award from the Association of Food Scientists & Technologists (India) for her incredible contribution to Food Science and Technology. Her significant contributions to academia and research were acknowledged with the Award of Honour in 2019 for her outstanding achievements. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar has been listed in World Ranking of Top 2% Scientists (2023), published by Stanford University, California, USA. She has an H-index of 42 with ~5000 citations, per Google Scholar.

Dr. Priyanka Kajla works as an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science & Technology, India. She completed her doctorate in 2016 from Guru Jambheshwar University of Science & Technology in Food Technology, Hisar. Dr. Kajla is a post-graduate from Chaudhary Charan Singh Haryana Agriculture University, Hisar. Her areas of specialization include oilseed processing, food chemistry, functional foods, and food packaging. She has published more than 30 research/review articles in journals of national and international repute and more than 20 book chapters. She is a life member of the prestigious Association of Food Scientists and Technologists (AFSTI), Mysore, India.

In this book, the editors provide a holistic approach to the valorization of different agro-wastes into innovative, economic, sustainable packaging solutions for the food industry. Every chapter includes conventional and novel methods of valorization of agro-wastes into useful biodegradable polymers.