Nanocomposites for food packaging applications

被引：756

作者：

de Azeredo, Henriette M. C. ^{[1
]}

机构：

[1] Embrapa Trop Agroind, BR-60511110 Fortaleza, Ceara, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2009年 / 42卷 / 09期

关键词：

Nanotechnology; Biodegradable polymers; Whiskers; Nanofillers; LOW-DENSITY POLYETHYLENE; MECHANICAL-PROPERTIES; SILVER NANOPARTICLES; BARRIER PROPERTIES; CARBON NANOTUBE; POLYMER NANOCOMPOSITES; ESCHERICHIA-COLI; MICROCRYSTALLINE CELLULOSE; PERFORMANCE IMPROVEMENT; ANTIBACTERIAL ACTIVITY;

D O I：

10.1016/j.foodres.2009.03.019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Most materials currently used for food packaging are non-degradable, generating environmental problems. Several biopolymers have been exploited to develop materials for eco-friendly food packaging. However, the use of biopolymers has been limited because of their usually poor mechanical and barrier properties, which may be improved by adding reinforcing compounds (fillers), forming composites. Most reinforced materials present poor matrix-filler interactions, which tend to improve with decreasing filler dimensions. The use of fillers with at least one nanoscale dimension (nanoparticles) produces nanocomposites. Nanoparticles have proportionally larger surface area than their microscale counterparts, which favors the filler-matrix interactions and the performance of the resulting material. Besides nanoreinforcements, nanoparticles can have other functions when added to a polymer, such as antimicrobial activity, enzyme immobilization, biosensing, etc. The main kinds of nanoparticles which have been studied for use in food packaging systems are overviewed, as well as their effects and applications. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：1240 / 1253

页数：14

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