Halloysite Nanotubes/Polyethylene Nanocomposites for Active Food Packaging Materials with Ethylene Scavenging and Gas Barrier Properties

2017 ◽  
Vol 10 (4) ◽  
pp. 789-798 ◽  
Author(s):  
C. Erdinc Tas ◽  
Saman Hendessi ◽  
Mustafa Baysal ◽  
Serkan Unal ◽  
Fevzi C. Cebeci ◽  
...  
Keyword(s):  
Food Packaging ◽  
Barrier Properties ◽  
Halloysite Nanotubes ◽  
Packaging Materials ◽  
Gas Barrier ◽  
Food Packaging Materials ◽  
Active Food Packaging ◽  
Gas Barrier Properties

scholarly journals Application of Protein-Based Films and Coatings for Food Packaging: A Review

Polymers ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2039 ◽  
Author(s):  
Hongbo Chen ◽  
Jingjing Wang ◽  
Yaohua Cheng ◽  
Chuansheng Wang ◽  
Haichao Liu ◽  
...  
Keyword(s):  
Food Packaging ◽  
Raw Materials ◽  
Low Cost ◽  
Barrier Properties ◽  
Packaging Materials ◽  
Plant Proteins ◽  
Gas Barrier ◽  
Food Packaging Materials ◽  
Gelatin Films ◽  
Materials Used

As the IV generation of packaging, biopolymers, with the advantages of biodegradability, process ability, combination possibilities and no pollution to food, have become the leading food packaging materials. Biopolymers can be directly extracted from biomass, synthesized from bioderived monomers and produced directly by microorganisms which are all abundant and renewable. The raw materials used to produce biopolymers are low-cost, some even coming from agrion dustrial waste. This review summarized the advances in protein-based films and coatings for food packaging. The materials studied to develop protein-based packaging films and coatings can be divided into two classes: plant proteins and animal proteins. Parts of proteins are referred in this review, including plant proteins i.e., gluten, soy proteins and zein, and animal proteins i.e., casein, whey and gelatin. Films and coatings based on these proteins have excellent gas barrier properties and satisfactory mechanical properties. However, the hydrophilicity of proteins makes the protein-based films present poor water barrier characteristics. The application of plasticizers and the corresponding post-treatments can make the properties of the protein-based films and coatings improved. The addition of active compounds into protein-based films can effectively inhibit or delay the growth of microorganisms and the oxidation of lipids. The review also summarized the research about the storage requirements of various foods that can provide corresponding guidance for the preparation of food packaging materials. Numerous application examples of protein-based films and coatings in food packaging also confirm their important role in food packaging materials.

Advances in bio-nanocomposite materials for food packaging: a review

2017 ◽  
Vol 47 (4) ◽  
pp. 591-606 ◽  
Author(s):  
Nitin Kumar ◽  
Preetinder Kaur ◽  
Surekha Bhatia
Keyword(s):  
Food Packaging ◽  
Scientific Information ◽  
Petroleum Products ◽  
Poly Lactic Acid ◽  
Packaging Materials ◽  
Content Type ◽  
New Era ◽  
Food Packaging Materials ◽  
Active Food Packaging ◽  
Recent Developments

Purpose The purpose of this paper is to acquaint the readers with recent developments in biopolymer-based food packaging materials like natural biopolymers (such as starches and proteins), synthetic biopolymers (such as poly lactic acid), biopolymer blending and nanocomposites grounded on natural and synthetic biopolymers. This paper is an attempt to draw the readers towards the advantages and attributes of new era polymers to diminish the usage of traditional non-biodegradable polymers. Design/methodology/approach Plastic packaging for food and associated applications is non-biodegradable and uses up valuable and treasured non-renewable petroleum products. With the current focus on researching alternatives to petroleum, research is progressively being channelized towards the development of biodegradable food packaging, thereby reducing adverse impact on the environment. Findings Natural biopolymer-based nanocomposite packaging materials seem to have a scintillating future for a broad range of applications in the food industry, including advanced active food packaging with biofunctional attributes. The present review summarizes the scientific information of various packaging materials along with their attributes, applications and the methods for production. Originality/value This is an apropos review as there has been a recent renewed concern in research studies, both in the industry and academe, for development of new generation biopolymer-based food packaging materials, with possible applications in many areas.

scholarly journals Physical and Barrier Properties of Clove Essential Oil Loaded Potato Starch Edible Films

2021 ◽  
Vol 12 (4) ◽  
pp. 4603-4612
Keyword(s):  
Essential Oil ◽  
Potato Starch ◽  
Barrier Properties ◽  
Edible Films ◽  
Homogeneous Distribution ◽  
Vapor Permeability ◽  
Gas Barrier ◽  
Active Food Packaging ◽  
Clove Essential Oil ◽  
Gas Barrier Properties

This study explores the effect of Clove essential oil (CEO) nanoemulsion on the physical and physicochemical properties of potato starch edible films. Mechanical properties at puncture tests, film thermal stability, morphology, color CIELAB parameters, water vapor permeability, and gas barrier properties towards oxygen and carbon dioxide were determined. Films were characterized with white color and high opacity. The films' surface morphology was examined by polarized microscopy, and homogeneous distribution of the incorporated nanoemulsion into the edible film was observed. The loaded CEO improved the water and gas barrier properties of the films. In this way, the formulated new multicomponent films are suitable for use in the design of active food packaging.

Morphology and gas barrier properties of thin SiOxcoatings on polycarbonate: Correlations with plasma-enhanced chemical vapor deposition conditions

2000 ◽  
Vol 15 (3) ◽  
pp. 704-717 ◽  
Author(s):  
Ahmet G. Erlat ◽  
Bo-Chy Wang ◽  
Richard J. Spontak ◽  
Yelena Tropsha ◽  
Kevin D. Mar ◽  
...  
Keyword(s):  
Chemical Vapor Deposition ◽  
Vapor Deposition ◽  
Food Packaging ◽  
Chemical Vapor ◽  
Barrier Properties ◽  
High Fracture Toughness ◽  
High Fracture ◽  
Gas Barrier ◽  
Gas Barrier Properties ◽  
Deposition Conditions

Plasma-enhanced chemical vapor deposition of SiOx coatings on thermoplastics provides a viable route for production of transparent composite materials with high fracture toughness and high gas barrier properties, which are important considerations in the food packaging and biomedical device industries. By examining several series of systematically varied SiOx/polycarbonate composites, we have identified design correlations between coating characteristics (thickness, density, surface roughness, and O2 transmission) and deposition conditions (time, power, pressure, and flow rates). Of particular interest is the observation that the thermal activation energy for O2 permeation through these composites increases (by up to 17 kJ/mol) as their barrier efficacy increases.

Advances in Using Nanotechnology Structuring Approaches for Improving Food Packaging

2020 ◽  
Vol 11 (1) ◽  
pp. 339-364 ◽  
Author(s):  
Lei Mei ◽  
Qin Wang
Keyword(s):  
Food Systems ◽  
Food Packaging ◽  
Food Product ◽  
Barrier Properties ◽  
Cellular Level ◽  
Packaging Materials ◽  
Potential Toxicity ◽  
Migration Activity ◽  
Novel Food ◽  
Food Packaging Materials

Recent advances in food packaging materials largely rely on nanotechnology structuring. Owing to several unique properties of nanostructures that are lacking in their bulk forms, the incorporation of nanostructures into packaging materials has greatly improved the performance and enriched the functionalities of these materials. This review focuses on the functions and applications of widely studied nanostructures for developing novel food packaging materials. Nanostructures that offer antimicrobial activity, enhance mechanical and barrier properties, and monitor food product freshness are discussed and compared. Furthermore, the safety and potential toxicity of nanostructures in food products are evaluated by summarizing the migration activity of nanostructures to different food systems and discussing the metabolism of nanostructures at the cellular level and in animal models.

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