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Review: nanocomposites in food packaging.
J Food Sci. 2010 Jan-Feb; 75(1):R43-9.JF

Abstract

The development of nanocomposites is a new strategy to improve physical properties of polymers, including mechanical strength, thermal stability, and gas barrier properties. The most promising nanoscale size fillers are montmorillonite and kaolinite clays. Graphite nanoplates are currently under study. In food packaging, a major emphasis is on the development of high barrier properties against the migration of oxygen, carbon dioxide, flavor compounds, and water vapor. Decreasing water vapor permeability is a critical issue in the development of biopolymers as sustainable packaging materials. The nanoscale plate morphology of clays and other fillers promotes the development of gas barrier properties. Several examples are cited. Challenges remain in increasing the compatibility between clays and polymers and reaching complete dispersion of nanoplates. Nanocomposites may advance the utilization of biopolymers in food packaging.

Authors+Show Affiliations

Food Science and Human Nutrition, Univ. of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.No affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

20492194

Citation

Arora, Amit, and G W. Padua. "Review: Nanocomposites in Food Packaging." Journal of Food Science, vol. 75, no. 1, 2010, pp. R43-9.
Arora A, Padua GW. Review: nanocomposites in food packaging. J Food Sci. 2010;75(1):R43-9.
Arora, A., & Padua, G. W. (2010). Review: nanocomposites in food packaging. Journal of Food Science, 75(1), R43-9. https://doi.org/10.1111/j.1750-3841.2009.01456.x
Arora A, Padua GW. Review: Nanocomposites in Food Packaging. J Food Sci. 2010 Jan-Feb;75(1):R43-9. PubMed PMID: 20492194.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Review: nanocomposites in food packaging. AU - Arora,Amit, AU - Padua,G W, PY - 2010/5/25/entrez PY - 2010/5/25/pubmed PY - 2010/9/14/medline SP - R43 EP - 9 JF - Journal of food science JO - J Food Sci VL - 75 IS - 1 N2 - The development of nanocomposites is a new strategy to improve physical properties of polymers, including mechanical strength, thermal stability, and gas barrier properties. The most promising nanoscale size fillers are montmorillonite and kaolinite clays. Graphite nanoplates are currently under study. In food packaging, a major emphasis is on the development of high barrier properties against the migration of oxygen, carbon dioxide, flavor compounds, and water vapor. Decreasing water vapor permeability is a critical issue in the development of biopolymers as sustainable packaging materials. The nanoscale plate morphology of clays and other fillers promotes the development of gas barrier properties. Several examples are cited. Challenges remain in increasing the compatibility between clays and polymers and reaching complete dispersion of nanoplates. Nanocomposites may advance the utilization of biopolymers in food packaging. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/20492194/Review:_nanocomposites_in_food_packaging_ L2 - https://doi.org/10.1111/j.1750-3841.2009.01456.x DB - PRIME DP - Unbound Medicine ER -