Nanocomposites For Food Packaging Research Articles

Investigating the morphological, mechanical, barrier, and antibacterial properties of the polycaprolactone nanocomposite films reinforced with hybrid zinc oxide/polyhedral oligomeric silsesquioxane nanoparticles

ABSTRACT The importance of biopolymer-based nanocomposites in food packaging is growing significantly. Therefore, in the present study, we aim to examine the impact of zinc oxide (ZnO), polyhedral oligomeric silsesquioxanes (POSS), and, for the first time, their hybrid on polycaprolactone (PCL) nanocomposites. For this matter, different concentrations of 1, 3, and 5 wt% of each nanoparticle and the hybrid were incorporated into the PCL nanocomposites via the solution casting method. Their chemical structures and interactions, crystalline structures, and morphology were investigated by FT-IR, WAXD, and SEM. Moreover, it was observed through contact angle and surface free energy experiments that an increase in the nanoparticle concentration corresponded to an increase in the contact angle values. The incorporation of hybrid POSS and ZnO equilibrated well between Young’s modulus, tensile strength, and elongation of the samples in their single status. Accordingly, the addition of the hybrid nanoparticles up to 3 wt% significantly increased the modulus and yield strength of PCL nanocomposites without any significant sacrifice in toughness. Also, PPZ3 (containing an optimal 3%wt. of hybrid nanoparticles) demonstrated the lowest permeability against both water vapor and O2 gas, exhibiting reductions of approximately 30 and 55% when compared to pristine PCL. Finally, the antibacterial properties of the nanocomposite films were investigated for S. aureus and E. coli bacteria and revealed. In addition to the antibacterial properties of ZnO and POSS nanoparticles, increasing the concentration of hybrid nanoparticles up to 5 wt% expanded S. aureus’s inhibitory zone. The balanced mechanical, and barrier characteristics, enhanced morphologies, and antibacterial effects of the novel hybrid nanocomposites present novel opportunities in the field of food packaging.

The strategic applications of natural polymer nanocomposites in food packaging and agriculture: Chances, challenges, and consumers' perception.

Natural polymer-based nanocomposites have received significant attention in both scientific and industrial research in recent years. They can help to eliminate the consequences of application of petroleum-derived polymeric materials and related environmental concerns. Such nanocomposites consist of natural biopolymers (e.g., chitosan, starch, cellulose, alginate and many more) derived from plants, microbes and animals that are abundantly available in nature, biodegradable and thus eco-friendly, and can be used for developing nanocomposites for agriculture and food industry applications. Biopolymer-based nanocomposites can act as slow-release nanocarriers for delivering agrochemicals (fertilizers/nutrients) or pesticides to crop plants to increase yields. Similarly, biopolymer-based nanofilms or hydrogels may be used as direct product coating to extend product shelf life or improve seed germination or protection from pathogens and pests. Biopolymers have huge potential in food-packaging. However, their packaging properties, such as mechanical strength or gas, water or microbial barriers can be remarkably improved when combined with nanofillers such as nanoparticles. This article provides an overview of the strategic applications of natural polymer nanocomposites in food and agriculture as nanocarriers of active compounds, polymer-based hydrogels, nanocoatings and nanofilms. However, the risk, challenges, chances, and consumers' perceptions of nanotechnology applications in agriculture and food production and packaging have been also discussed.

Graphene-based polymer nanocomposites in food packaging and factors affecting the behaviour of graphene-based materials: a review

Graphene-based polymer nanocomposites in food packaging and factors affecting the behaviour of graphene-based materials: a review

PLA/CaO nanocomposites with antimicrobial and photodegradation properties

CaO nanoparticles sized ca. 26 nm were organically modified with oleic acid (Ol-CaO), and both were incorporated into PLA at concentrations of 5 and 8 wt.% by a melting process. Modification of nanoparticles improved the distribution into PLA, as seen by transmission electron microscopy (TEM). Thermal analysis revealed that the presence of Ol-CaO in the PLA matrix promoted a decrease ca. 13% in the glass transition temperature (Tg). The thermal stability of the PLA/Ol-CaO decreased ca. 23% compared to the neat PLA due to the catalytic activity from nanoparticles, while Vickers Microhardness (HV) for nanocomposites PLA/Ol-CaO increased ca. 9%, compared with the neat PLA, due to the good dispersion of modified-surface Ol-CaO nanoparticles in PLA. PLA/Ol-CaO nanocomposites reached 99.9% of antimicrobial effectiveness against E. coli for nanoparticles content above 8 wt.%. From photodegradation tests under irradiation during five days, it was verified that the presence of CaO nanoparticles accelerated the photodegradation of the polymer matrix nanoparticles into PLA promoted a decreasing ca. 13% of Tg and an increase in the degree of crystallinity (Xc) (ca. 7%), compared to PLA/CaO without irradiation. Besides, the viscosity molecular weight (M¯v) of PLA/CaO showed a higher decrease than neat PLA after irradiation, and SEM analysis showed that the nanocomposites presented cavities around the nanoparticles after irradiation. Our results showed that incorporating CaO nanoparticles into the PLA polymer matrix allows future development of more sustainable materials as nanocomposites for food packaging or medical devices.

Trends and challenges of biopolymer-based nanocomposites in food packaging.

The ultimate goal of new food packaging technologies, in addition to maintaining the quality and safety of food for the consumer, is to consider environmental concerns and reduce its impacts. In this regard, one of the solutions is to use eco-friendly biopolymers instead of conventional petroleum-based polymers. However, the challenges of using biopolymers in the food packaging industry should be carefully evaluated, and techniques to eliminate or minimize their disadvantages should be investigated. Many studies have been conducted to improve the properties of biopolymer-based packaging materials to produce a favorable product for the food industry. This article reviews the structure of biopolymer-based materials and discusses the trends and challenges of using these materials in food packaging technologies with the focus on nanotechnology and based on recent studies.

Nanoclay Effect into the Biodegradation and Processability of Poly(lactic acid) Nanocomposites for Food Packaging.

One of the most promising expectations in the design of new materials for food packaging is focused on the development of biodegradable systems with improved barrier character. In this sense PLA reinforced with nanoclay is a potential alternative to the use of conventional oil-derivative polymers due to the synergetic effect of the biodegradable character of PLA and the barrier-induced effect derived from the dispersion of nanoparticles. In this work, composite materials based on PLA and reinforced with bentonite nanoparticles (up to 4% w/w) (NC) have been prepared to produce films with improved barrier character against water vapor transportation. Additionally, the biodegradable character of the composites depending on the crystallinity of the polymer and percentage of NC have been evaluated in the presence of an enzymatic active medium (proteinase K). Finally, a study of the capacity to film production of the composites has been performed to determine the viability of the proposals. The dispersion of the nanoparticles induced a tortuous pathway of water vapor crossing, reducing this diffusion by more than 22%. Moreover, the nanoclays materials were in all the cases acceptable for food packing in terms of migration. A migration lower than 1 mg/m2 was obtained in all the materials. Nonetheless, the presence of the nanoclays in decreased biodegradable capacity was observed. The time was enlarged to more than 15 days for the maximum content (4% w/w). On the other hand, the incorporation of NC does not avoid the processability of the material to obtain film-shaped processed materials.

Effect of Organic Modifier Types on the Physical-Mechanical Properties and Overall Migration of Post-Consumer Polypropylene/Clay Nanocomposites for Food Packaging.

The deterioration of the physical–mechanical properties and loss of the chemical safety of plastics after consumption are topics of concern for food packaging applications. Incorporating nanoclays is an alternative to improve the performance of recycled plastics. However, properties and overall migration from polymer/clay nanocomposites to food require to be evaluated case-by-case. This work aimed to investigate the effect of organic modifier types of clays on the structural, thermal and mechanical properties and the overall migration of nanocomposites based on 50/50 virgin and recycled post-consumer polypropylene blend (VPP/RPP) and organoclays for food packaging applications. The clay with the most hydrophobic organic modifier caused higher thermal stability of the nanocomposites and greater intercalation of polypropylene between clay mineral layers but increased the overall migration to a fatty food simulant. This migration value was higher from the 50/50 VPP/RPP film than from VPP. Nonetheless, clays reduced the migration and even more when the clay had greater hydrophilicity because of lower interactions between the nanocomposite and the fatty simulant. Conversely, nanocomposites and VPP/RPP control films exhibited low migration values in the acid and non-acid food simulants. Regarding tensile parameters, elongation at break values of PP film significantly increased with RPP addition, but the incorporation of organoclays reduced its ductility to values closer to the VPP.

(Bio)nanotechnology in Food Science-Food Packaging.

Background: Bionanotechnology, as a tool for incorporation of biological molecules into nanoartifacts, is gaining more and more importance in the field of food packaging. It offers an advanced expectation of food packaging that can ensure longer shelf life of products and safer packaging with improved food quality and traceability. Scope and approach: This review recent focuses on advances in food nanopackaging, including bio-based, improved, active, and smart packaging. Special emphasis is placed on bio-based packaging, including biodegradable packaging and biocompatible packaging, which presents an alternative to most commonly used non-degradable polymer materials. Safety and environmental concerns of (bio)nanotechnology implementation in food packaging were also discussed including new EU directives. Conclusions: The use of nanoparticles and nanocomposites in food packaging increases the mechanical strength and properties of the water and oxygen barrier of packaging and may provide other benefits such as antimicrobial activity and light-blocking properties. Concerns about the migration of nanoparticles from packaging to food have been expressed, but migration tests and risk assessment are unclear. Presumed toxicity, lack of additional data from clinical trials and risk assessment studies limit the use of nanomaterials in the food packaging sector. Therefore, an assessment of benefits and risks must be defined.

Chitosan/polyvinyl alcohol/thiabendazoluim-montmorillonite bio-nanocomposite films: Mechanical, morphological and antimicrobial properties

Recently, the development of biopolymer/organoclay nanocomposites for food packaging, where at least one of the components is derived from nature or even biomass, has attracted much attention since the properties of polymers can be enhanced and controlled by nanotechnology. In this context, four thiabendazolium surfactants have been synthesized, characterized and used for the organo-modification of sodium montmorillonite (Ms) through cationic exchange procedure. The resulting thiabendazolium-montmorillonite (Mt) exhibits a large d-spacing from 1.17 nm to 1.87 nm between silicate layers. Mt at fixed content (5 wt%) was incorporated in chitosan/Polyvinyl alcohol (CS/PVA) matrix using casting method to produce a new bio-composite films based on chitosan/Polyvinyl alcohol (CS/PVA) and modified thiabendazolium-montmorillonite (Mt). The microstructure and the morphology of these bio-composites were studied by Fourier-transform infrared spectroscopy (FTIR) and scanning electronic microscopy (SEM). The morphological characterization in the bio-composites, show a better dispersion/distribution of Mt and a strong interaction with the polymer chains, these results can be enhanced the mechanical properties of the new bio-films in term of Young's modulus, tensile strength (from 66.98 to 143.43 MPa and from 24.95 to 34.65 MPa, respectively). Further, the antimicrobial test proved the new films to have a good antimicrobial activities against all the bacterium taken for the test (aeruginosa, S. aureus and E. coli) compared to the neat film (CS/PVA). From the results, it is clear that the composite-films have the potential for possible utilization in active packaging applications.

Nanocomposites in food packaging applications and their risk assessment for health.

Nanotechnology has shown many advantages in different fields. As the uses of nanotechnology have progressed, it has been found to be a promising technology for the food packaging industry in the global market. It has proven capabilities that are valuable in packaging foods, including improved barriers; mechanical, thermal, and biodegradable properties; and applications in active and intelligent food packaging. Examples of the latter are anti-microbial agents and nanosensors, respectively. However, the use of nanocomposites in food packaging might be challenging due to the reduced particle size of nanomaterials and the fact that the chemical and physical characteristics of such tiny materials may be quite different from those of their macro-scale counterparts. In order to discuss the potential risks of nanoparticles for consumers, in addition to the quantification of data, a thorough investigation of their characteristics is required. Migration studies must be conducted to determine the amounts of nanomaterials released into the food matrices. In this article, different applications of nanocomposites in food packaging, migration issues, analyzing techniques, and the main concerns about their usage are discussed briefly.

Migration Kinetics of Ethylene Glycol Monomer from Pet Bottles into Acidic Food Simulant: Effects of Nanoparticle Presence and Matrix Morphology

AbstractIn this study, migration of ethylene glycol from polyethylene terephthalate (PET) bottles (neat PET and PET nanocomposites) into acidic food simulant is investigated. Nanocomposite pellets were prepared by melt blending of PET and TiO2 nanoparticles. The stretch blow molding machine was used to make the preforms and bottles from neat PET and nanocomposites. DSC analyses showed that the presence of nanoparticles at 3 wt % noticeably affected the crystallization temperature, Tc, and the final degree of crystallinity of PET. The incorporation of nanoparticles in the PET matrix leads to a substantial decrease of water vapor permeability. Nanoparticles also decreased the diffusivity of migrants due to the higher degree of crystallinity. The acetic acid samples were stored at 45C for 15 days. Gas chromatography analysis demonstrated that the migration of ethylene glycol from nanocomposite bottles was less than the neat PET. The polymer‐specific parameters (AP values) from mathematical migration models were derived from the experimental data. The diffusion coefficients (DP) based on Piringer's model showed a considerable difference between DP of nanocomposites and neat PET. It was concluded that the migration of monomers from food contact materials considerably depends on the structure of the manufactured packaging plastic.Practical ApplicationsPolyethylene terephthalate (PET) nanocomposite pellets containing 3% wt TiO2 nanoparticles were prepared by melt blending and PET bottles were made by injection stretch blow molding. The results showed that incorporation of TiO2 nano‐fillers in PET matrix considerably increased crystallinity and rigidity of PET packaging material and decreased the amorphous region in the polymer matrix. TiO2 nanoparticles with uniform distribution in the polymer matrix created a tortuous path, leading to reduce in monomer migration from packaging material into food simulant. Mathematical model used in this study was a practical tool for better understanding of migration process. Improved barrier properties and lower monomer migration from PET bottles into food could increase the application of PET nanocomposites in food packaging.

Revisão: características de nanopartículas e potenciais aplicações em alimentos

O objetivo desta revisão é abordar as aplicações de nanotecnologia em alimentos, enfatizando o uso de nanopartículas lipídicas sólidas, nanoemulsões, nanocápsulas e de nanocompósitos para embalagens de alimentos, bem como os métodos de obtenção, a funcionalidade e as suas características. A aplicação da nanotecnologia em alimentos é nova em comparação com a área biomédica e as indústrias de tecnologia de informação, nas quais a nanotecnologia já é utilizada na fabricação de materiais. No entanto, já existem inúmeras oportunidades que podem ser exploradas, como a elaboração de produtos com características funcionais e nutracêuticas, o desenvolvimento de processos e as embalagens inteligentes. Esta revisão aborda os seguintes itens: nanopartículas lipídicas sólidas, nanoemulsões, nanocápsulas, nanocompósitos em embalagem e os riscos e a legislação para a nanotecnologia. Nanopartículas lipídicas sólidas são sistemas de transporte coloidal empregados para encapsular, proteger e entregar componentes funcionais. Nanoemulsão consiste em uma dispersão muito fina composta por uma fase de óleo e uma fase aquosa, com tamanho de gota, em escala nanométrica; em função do seu tamanho característico, as nanoemulsões são transparentes ou translúcidas, e possuem estabilidade contra a sedimentação. Nanocápsulas são compostas por um invólucro polimérico disposto ao redor de um núcleo, no qual se encontra o composto ativo, conferindo proteção contra o oxigênio, a água e/ou a luz; permitem, dessa forma, uma liberação controlada da substância e/ou previnem o contato com outros componentes em uma mistura. Em nanotecnologia de embalagens, aborda-se a utilização de nanopartículas, tais como nanofibras de celulose e nanoargila, bem como a aplicação de nanomateriais com propriedades nutricionais e/ou antimicrobianas, e nanosensores. Serão abordados também aspectos relacionados aos riscos e à legislação em nanotecnologia de alimentos.

Preparation and Properties of Polypropylene/Clay Nanocomposites for Food Packaging

Polypropylene (PP)/clay nanocomposites based on PP, organic clay (montmorillonite; MMT), and maleated polypropylene (MAPP) were prepared by melt compounding. The mechanical, thermal, morphological, and gas barrier properties of the resulting PP/clay nanocomposites were investigated at varying concentrations of the components for food packaging. The results revealed that the mechanical strengths, including tensile, flexural, and Izod impact strength, were increased for PP/clay nanocomposites compared to neat PP. The thermal properties showed a tendency for the melting and degradation temperatures to increase with the clay concentration. The effect of the compatibilizer was observed using scanning electron microscopy (SEM). The X-ray diffraction pattern of the nanocomposites revealed increased d-spacing of the MMT layers, indicating that the compatibility of neat PP and clay was improved by the addition of MAPP, and the intercalation and partial exfoliation of the layers. The use of clay increased the mobility distance of the gas molecules, leading to the oxygen permeability of neat PP being reduced by 26% to 55%.

Application and safety assessment for nano-composite materials in food packaging

The technical breakthroughs and rapid developments in nanotechnologies enabling goods and products based on nanomaterials (NMs) has come to media and public attention as potentially one of the most significant technological advances of our time. Among these technical applications, nano-composite food packaging, which combines the NMs and conventional packaging, is at the forefront of applications in nanotechnologies, leading the whole industrial chain based on nanotechnologies with high speed development. Taking into account the status of the nano-composites applied in food packaging and present development trends, this review is focused on summarizing the basic applications of the nano-composites in food packaging as well as its risk assessment. The status summaries and the conclusions derived from this review are of benefit to manufacturers which produce the nano-composites used in food packaging, to general consumers and to governmental administration entities.

Review: Nanocomposites in Food Packaging

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.

The Potential Use of Polymer-Clay Nanocomposites in Food Packaging

With today's advancement in nanotechnology, Polymer-Clay Nanocomposite has emerged as a novel food packaging material due to its several benefits such as enhanced mechanical, thermal and barrier properties. This article discusses the potential use of these polymer composites as novel food packaging materials with emphasis on preparation, characterization, properties, recent developments and future prospects.