Development of wheat gluten/nanocellulose/titanium dioxide nanocomposites for active food packaging

Agro-industrial residue from starch extraction of Pachyrhizus ahipa as filler of thermoplastic corn starch films

“…Reinforced films WVP values were of 8.6±0.06 × 10 -10 g/s m Pa, comparably similar to other TPS materials reported WVP values (Abreu et al, 2015;Müller, Laurindo & Yamashita, 2012), other bio-based materials such as chitosan or wheat gluten films (El-Wakil, Hassan, Abou-Zeid & Dufresne, 2015;Rivero, García & Pinotti, 2009) and slightly higher than that of cellophane films (Shellhammer & Krochta, 1997). However, such values are yet significantly higher than those reported for LPDE and HDPE (Smith, 1986).…”

TEMPO-oxidized cellulose nanofibers/polylactic acid/TiO2 as antibacterial bionanocomposite for active packaging

“…Based on this results, PLA film loaded with 7.5% G-CNF was chosen for the addition of 0.6% of TiO 2 nanoparticles, where the tensile strength for this nanocomposite is 45.32 MPa while that for nanocomposite loaded with 10% was 45.5 MPa. This slight enhancement is not imperceptible when 33% of modified CNF are saved [25]. It clear from the Tables 2 and 3 that there is slight decrease in the tensile strength and Young's modulus by the addition of 0.6% TiO 2 .…”

“…Generally as expected the films prepared from PLA, and PLA filled with TOCNF and G-CNF have no antibacterial activity, while film prepared from PLA/G-CNF filled with 0.6 wt% TiO 2 earned antibacterial. The addition of TiO 2 to the tested nanocomposite films severely increased the antibacterial effect against Gram-positive (Bacillus subtilis and Staphylococcus aureus) and Gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa) [25].…”

The role of the food matrix and gastrointestinal tract in the assessment of biological properties of ingested engineered nanomaterials (iENMs): State of the science and knowledge gaps

“…Furthermore, mechanical size reduction operations commonly used in the food industry, such as grinding, homogenization, or spray drying, typically produce a distribution of particle sizes, and some of these particles may also fall in the nanoscale range (McClements, 2011). In addition, packaging materials may contain functional ENMs that migrate into a food or beverage product during storage (Abdul Khalil et al , 2016; Aulin et al , 2012; Costa et al , 2014; Dehnad et al , 2014; El-Wakil et al , 2015; Pezzuto et al , 2015). It is also possible that solutes could migrate into a food and precipitate due to the change in their thermodynamic environment, thereby leading to the formation of nanoparticles in a food.…”