scholarly journals Nanofillers for Food Packaging: Antimicrobial Potential of Metal-Based Nanoparticles

2020 ◽  
Vol 01 ◽  
Author(s):  
Maricica Stoica ◽  
Dimitrie Stoica
Keyword(s):  
Antimicrobial Activity ◽  
Thermal Properties ◽  
Potential Barrier ◽  
Functional Food ◽  
Food Packaging ◽  
Effective Characteristics ◽  
Packaging Materials ◽  
Mechanical And Thermal Properties ◽  
Significant Function ◽  
Antimicrobial Potential

Background: Recently, numerous studies on packaging nanomaterials for foods underline the significant function of nanofillers in the manufacturing of innovative nanocomposites based on polymer or biopolymer matrices. It is evident in the literature that nanofillers exhibit effective characteristics such as antimicrobial potential, barrier, mechanical, and thermal properties. However, the exact mechanisms regulating the occurrence of the antimicrobial activity of nanofillers are only hypothesized, the literature containing controversies on the mechanisms of nanofiller-induced toxicity. Objective and approach: The objective of this review is to highlight several types of nanofillers, especially inorganic nanofillers that can be used along different polymers or biopolymers to form innovative food packaging materials. The antimicrobial potential of metal-based nanofillers is also discussed in the second part of the review. Key findings and conclusions: Even though numerous reports on polymer or biopolymer nanomaterial applications in food packaging are available, their purpose is not aimed at in this article, and a smaller number of reviews approaches food packaging nanomaterials in this way. It is expected that the information contained in this paper will complement previous reports, and open new vistas for explorers to apply nanofillers in the functional food packaging area.

scholarly journals Nanocomposites for Food Packaging Applications: An Overview

Nanomaterials ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 10
Author(s):  
Jawad Sarfraz ◽  
Tina Gulin-Sarfraz ◽  
Julie Nilsen-Nygaard ◽  
Marit Kvalvåg Pettersen
Keyword(s):  
Polymer Nanocomposites ◽  
Circular Economy ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Nanocomposite Materials ◽  
Consumer Acceptability ◽  
Special Focus ◽  
Packaging Materials ◽  
Mechanical And Thermal Properties ◽  
Low Concentrations

There is a strong drive in industry for packaging solutions that contribute to sustainable development by targeting a circular economy, which pivots around the recyclability of the packaging materials. The aim is to reduce traditional plastic consumption and achieve high recycling efficiency while maintaining the desired barrier and mechanical properties. In this domain, packaging materials in the form of polymer nanocomposites (PNCs) can offer the desired functionalities and can be a potential replacement for complex multilayered polymer structures. There has been an increasing interest in nanocomposites for food packaging applications, with a five-fold rise in the number of published articles during the period 2010–2019. The barrier, mechanical, and thermal properties of the polymers can be significantly improved by incorporating low concentrations of nanofillers. Furthermore, antimicrobial and antioxidant properties can be introduced, which are very relevant for food packaging applications. In this review, we will present an overview of the nanocomposite materials for food packaging applications. We will briefly discuss different nanofillers, methods to incorporate them in the polymer matrix, and surface treatments, with a special focus on the barrier, antimicrobial, and antioxidant properties. On the practical side migration issues, consumer acceptability, recyclability, and toxicity aspects will also be discussed.

scholarly journals Reinforcement of Refined and Semi-Refined Carrageenan Film with Nanocellulose

Polymers ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1145 ◽  
Author(s):  
Bakti B. Sedayu ◽  
Marlene J. Cran ◽  
Stephen W. Bigger
Keyword(s):  
Thin Film ◽  
Thermal Properties ◽  
Food Packaging ◽  
Lower Cost ◽  
Polymer Structure ◽  
Mechanical And Thermal Properties ◽  
Moisture Barrier ◽  
Water Sensitivity ◽  
Reinforced Polymer

Carrageenans obtained from seaweeds can be processed into films for a range of applications including food packaging. The level of carrageenan refinement during extraction can influence the key properties, with semi-refined carrageenan (SRC) containing more impurities than the more refined carrageenan (RC). Further refinement steps, however, result in higher costs associated with the production of RC. In order to obtain a lower cost and more ecofriendly, bio-based material for food packaging applications, SRC was used in this investigation to produce a thin film reinforced with nanocellulose fibrils (NCF). Films derived from RC containing NCF were also investigated with water sensitivity and physico-mechanical and thermal properties among the properties tested. Levels of NCF were varied from 1% to 7% (w/w), and in general, the NCF reinforcement improved the overall properties of both the SRC and RC films, including the water sensitivity and moisture barrier. However, NCF inclusion in SRC film was less effective with regard to the mechanical and thermal properties compared with NCF inclusion in RC film. The enhancement in properties was attributed to the greater cohesiveness of the reinforced polymer structure and the crystalline regions formed in the structures of SRC and RC films by NCF incorporation.

The Influence of Poly(Lactic Acid) Addition to Thermal Properties of the Blended Polypropylene for Food Packaging Materials

2017 ◽  
Vol 19 (1) ◽  
pp. 36-41
Author(s):  
Achmad Hanafi Setiawan ◽  
Sanjaya Sanjaya ◽  
Fauzan Aulia
Keyword(s):  
Lactic Acid ◽  
Thermal Properties ◽  
Food Packaging ◽  
Synthetic Polymers ◽  
Poly Lactic Acid ◽  
Packaging Materials ◽  
Complete Replacement ◽  
Food Packaging Materials ◽  
Immiscible Blend ◽  
Negative Impacts

The commonly used food packaging materials are made from synthetic polymers derived from petroleum. However, the use of synthetic polymers has negative impacts on the environment, because it is difficult to degrade naturally either by the biotic or abiotic process. Although their complete replacement with eco-friendly packaging films is just impossible to achieve economically, at least for a specific application like food packaging the use of bioplastics should be the future. One of the alternatives is to blend synthetic polymer for instance polypropylene (PP) with a natural polymer like poly-lactic acid (PLA). Because their mixture is an immiscible blend because they have highly different polarity, it is necessary to add a compatibilizer such as polypropylene-grafted maleic anhydride (PP-g-MAH) in order to increase the properties of its blend miscibility. The objective of this research was to study the influence of PLA addition to the thermal properties of their blend product with PP. The combinations of PP with PLA in the ratios of (80:20); (90:10); (95:5) were prepared and then characterized for their thermal property behaviour by means of TG and DSC. The results showed that increasing the amount of PLA will decrease their enthalpy significantly

Starch–PVA Nanocomposite Film Incorporated with Cellulose Nanocrystals and MMT: A Comparative Study

2016 ◽  
Vol 12 (1) ◽  
pp. 37-48 ◽  
Author(s):  
Nooshin Noshirvani ◽  
Babak Ghanbarzadeh ◽  
Hadi Fasihi ◽  
Hadi Almasi
Keyword(s):  
Thermal Properties ◽  
Food Packaging ◽  
Moisture Sorption ◽  
Water Vapor Permeability ◽  
Nanocrystalline Cellulose ◽  
Nanocomposite Films ◽  
Vapor Permeability ◽  
Mechanical And Thermal Properties ◽  
X Ray Diffraction ◽  
Scanning Calorimetry

Abstract The goal of this work was to compare the barrier, mechanical, and thermal properties of two types of starch–polyvinyl alcohol (PVA) nanocomposites. Sodium montmorillonite (MMT) and nanocrystalline cellulose were chosen as nanoreinforcements. X-ray diffraction (XRD) test showed well-distributed MMT in the starch–PVA matrix, possibly implying that the clay nanolayers formed an exfoliated structure. The moisture sorption, solubility and water vapor permeability (WVP) studies revealed that the addition of MMT and nanocrystalline cellulose reduced the moisture affinity of starch–PVA biocomposite. At the level of 7 % MMT, the nanocomposite films showed the highest ultimate tensile strength (UTS) (4.93 MPa) and the lowest strain to break (SB) (57.65 %). The differential scanning calorimetry (DSC) results showed an improvement in thermal properties for the starch–PVA–MMT nanocomposites, but not for the starch–PVA–NCC nanocomposites. Results of this study demonstrated that the use of MMT in the fabrication of starch–PVA nanocomposites is more favorable than that of nanocrystalline cellulose to produce a desirable biodegradable film for food packaging applications.

scholarly journals Influence of Plasticizers Over Some Physico-chemical Properties of PLA

2017 ◽  
Vol 54 (1) ◽  
pp. 73-78 ◽  
Author(s):  
Maria Rapa ◽  
Raluca Nicoleta Darie Nita ◽  
Cornelia Vasile
Keyword(s):  
Thermal Properties ◽  
Food Packaging ◽  
Chemical Properties ◽  
Melt Processing ◽  
Main Task ◽  
Mechanical And Thermal Properties ◽  
Oxygen Barrier ◽  
Physico Chemical ◽  
Different Types ◽  
Oxygen Barrier Property

The use of polylactic acid (PLA) for food packaging is limited because it has poor mechanical and thermal properties, low ductility, and its oxygen barrier property is quite poor compared with polymers obtained from petrochemical resources. One main task of processors is to modify these properties in such a way that PLA to be able to compete with conventional polymers such as polyethylene, polypropylene or poly(vinylchloride). Our studies were conducted to test the effect of different types of plasticizers on the PLA melt processing and also on its mechanical and thermal performance.

scholarly journals Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?

2022 ◽  
Vol 12 ◽  
Author(s):  
Nadia Oulahal ◽  
Pascal Degraeve
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Plant Extracts ◽  
Food Packaging ◽  
Current Knowledge ◽  
Food Preservation ◽  
Ease Of Use ◽  
Packaging Materials ◽  
Plant Phenolics ◽  
Food Preservatives

In recent years, the search for natural plant-based antimicrobial compounds as alternatives to some synthetic food preservatives or biocides has been stimulated by sanitary, environmental, regulatory, and marketing concerns. In this context, besides their established antioxidant activity, the antimicrobial activity of many plant phenolics deserved increased attention. Indeed, industries processing agricultural plants generate considerable quantities of phenolic-rich products and by-products, which could be valuable natural sources of natural antimicrobial molecules. Plant extracts containing volatile (e.g., essential oils) and non-volatile antimicrobial molecules can be distinguished. Plant essential oils are outside the scope of this review. This review will thus provide an overview of current knowledge regarding the promises and the limits of phenolic-rich plant extracts for food preservation and biofilm control on food-contacting surfaces. After a presentation of the major groups of antimicrobial plant phenolics, of their antimicrobial activity spectrum, and of the diversity of their mechanisms of action, their most promising sources will be reviewed. Since antimicrobial activity reduction often observed when comparing in vitro and in situ activities of plant phenolics has often been reported as a limit for their application, the effects of the composition and the microstructure of the matrices in which unwanted microorganisms are present (e.g., food and/or microbial biofilms) on their activity will be discussed. Then, the different strategies of delivery of antimicrobial phenolics to promote their activity in such matrices, such as their encapsulation or their association with edible coatings or food packaging materials are presented. The possibilities offered by encapsulation or association with polymers of packaging materials or coatings to increase the stability and ease of use of plant phenolics before their application, as well as to get systems for their controlled release are presented and discussed. Finally, the necessity to consider phenolic-rich antimicrobial plant extracts in combination with other factors consistently with hurdle technology principles will be discussed. For instance, several authors recently suggested that natural phenolic-rich extracts could not only extend the shelf-life of foods by controlling bacterial contamination, but could also coexist with probiotic lactic acid bacteria in food systems to provide enhanced health benefits to human.

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