scholarly journals Applications of Antimicrobial Polymer Nanocomposites in Food Packaging

10.5772/18343 ◽  
2011 ◽  
Author(s):  
Aryou Emamifar
Keyword(s):  
Polymer Nanocomposites ◽  
Food Packaging

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.

Materials for food packaging applications based on bio-based polymer nanocomposites

2015 ◽  
Vol 30 (2) ◽  
pp. 143-173 ◽  
Author(s):  
Seyed Ahmad Attaran ◽  
Azman Hassan ◽  
Mat Uzir Wahit
Keyword(s):  
Polymer Nanocomposites ◽  
Food Packaging ◽  
Layered Silicate ◽  
Barrier Properties ◽  
Packaging Materials ◽  
Natural Polymer ◽  
Plastic Packaging ◽  
Aspect Ratios ◽  
Nanoparticle Surface ◽  
Silicate Nanocomposites

Concerns about environmental waste problems caused by non-biodegradable petrochemical-based plastic packaging materials as well as consumer demand for high-quality food products have led to increased interest in the development of biodegradable packaging materials using annually renewable natural biopolymers. Inherent shortcomings of natural polymer-based packaging materials such as low mechanical properties and low barrier properties can be recovered by applying nanocomposite technology. Polymer nanocomposites, especially natural biopolymer-layered silicate nanocomposites, exhibit markedly improved packaging properties due to large nanoparticle surface area and their significant aspect ratios. Additionally, natural biopolymer is susceptible to microorganisms, resulting in good biodegradability, which is one of the most promising aspects of its incorporation in packaging materials and industries. The present review article explains the various categories of nanoclay and bio-based polymer-based composites with particular regard to their application as packaging materials. It also gives an overview of the most recent advances and emerging new aspects of nanotechnology for development of composites for environmentally compatible food packaging materials.

Consumer Nanoproducts Based on Polymer Nanocomposites for Food Packaging

2021 ◽  
pp. 1-23
Author(s):  
Caren Rosales ◽  
Magdalena L. Iglesias-Montes ◽  
Vera Alvarez
Keyword(s):  
Polymer Nanocomposites ◽  
Food Packaging

scholarly journals Mechanical and Antimicrobial Polyethylene Composites with CaO Nanoparticles

Polymers ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2132
Author(s):  
Cristián Silva ◽  
Felipe Bobillier ◽  
Daniel Canales ◽  
Francesca Antonella Sepúlveda ◽  
Alejandro Cament ◽  
...  
Keyword(s):  
Surface Modification ◽  
Polymer Nanocomposites ◽  
Food Packaging ◽  
Sol Gel ◽  
Antimicrobial Effect ◽  
Nucleating Agents ◽  
Ion Release ◽  
Melt Mixing ◽  
Escherichia Coli Bacteria ◽  
Polyethylene Composites

Low-density polyethylene composites containing different sizes of calcium oxide (CaO) nanoparticles were obtained by melt mixing. The CaO nanoparticles were synthesized by either the sol-gel or sonication methods, obtaining two different sizes: ca. 55 nm and 25 nm. These nanoparticles were used either as-synthesized or were modified organically on the surface with oleic acid (Mod-CaO), at concentrations of 3, 5, and 10 wt% in the polymer. The Mod-CaO nanoparticles of 25 nm can act as nucleating agents, increasing the polymer’s crystallinity. The Young’s Modulus increased with the Mod-CaO nanoparticles, rendering higher reinforcement effects with an increase as high as 36%. The reduction in Escherichia coli bacteria in the nanocomposites increased with the amount of CaO nanoparticles, the size reduction, and the surface modification. The highest antimicrobial behavior was found in the composites with a Mod-CaO of 25 nm, presenting a reduction of 99.99%. This strong antimicrobial effect can be associated with the release of the Ca2+ from the composites, as studied for the composite with 10 wt% nanoparticles. The ion release was dependent on the size of the nanoparticles and their surface modification. These findings show that CaO nanoparticles are an excellent alternative as an antimicrobial filler in polymer nanocomposites to be applied for food packaging or medical devices.

Synergistic effect of carbon nanoparticles on the mechanical and thermal properties of poly(lactic acid) as promising systems for packaging

2020 ◽  
Vol 54 (27) ◽  
pp. 4133-4144
Author(s):  
Anne Caroline da Silva Rocha ◽  
Lívia Rodrigues Menezes ◽  
Emerson Oliveira da Silva ◽  
Maria Clara Guimarães Pedrosa
Keyword(s):  
Lactic Acid ◽  
Environmental Impact ◽  
Synergistic Effect ◽  
Polymer Nanocomposites ◽  
Carbon Nanoparticles ◽  
Food Packaging ◽  
Ternary Systems ◽  
Poly Lactic Acid ◽  
Mechanical Resistance ◽  
Mechanical And Thermal Properties

Due to the high demand of the use of food packaging in the present day, the waste from the material disposal has become a problem of high environmental impact. In this perspective, biodegradable polymers can represent a viable alternative as they degrade after their disposal, thus reducing their environmental impact. The poly(lactic acid) or polylactide is a biodegradable, biocompatible, and compostable polymer, being considered by many authors as one of the most promising biopolymers in industrial applications. However, its low thermal and mechanical properties make it an unfeasible option to replace synthetic polymers. Consequently, polymer nanocomposites containing carbon nanoparticles are products of relevant interest currently, mainly due to the thermal, mechanical, electrical, and optical properties these materials can present. Therefore, carbon nanoparticles (carbon nanotubes, graphene, and fullerene) modified with octadecylamine in their isolated state and in ternary systems in concentrations of 0.01%, 0.03%, and 0.09% were obtained from poly(lactic acid) polymer nanocomposites. After obtaining them, these systems were analyzed by TGA, DSC, FTIR, XRD, SEM, DMA, and NMR techniques. The presence of the octadecylamine modified carbon nanoparticles was able to increase the thermal and mechanical resistance of the poly(lactic acid) matrix. The systems with 0.03% of the nanostructures showed better results in both analyses. In the system with 0.09%, agglomeration occurred, and in ternary systems, the application of these particles results in a greater impact on the molecular mobility exhibiting a synergistic effect that may come from a better dispersion.

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