Manufacturing of Food Packaging Based on Nanocellulose: Current Advances and Challenges

Fotie, Ghislain; Limbo, Sara; Piergiovanni, Luciano

doi:10.3390/nano10091726

Cited by 86 publications

(50 citation statements)

References 121 publications

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“…Scientists and researchers are working on the process of incorporating nanocellulose into food packaging. Nanocellulose has at least one dimension equal to or less than 100 nm and can be divided into cellulose nanofibers and cellulose nanocrystals produced mechanically and chemically, respectively [73]. Cellulose nanocrystals are coated on solid surfaces in multiple layers.…”

Section: Type Of Bio-nanocompositementioning

confidence: 99%

Employing Nanosilver, Nanocopper, and Nanoclays in Food Packaging Production: A Systematic Review

et al. 2021

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Over the past decade, there has been an increasing demand for “ready-to-cook” and “ready-to-eat” foods, encouraging food producers, food suppliers, and food scientists to package foods with minimal processing and loss of nutrients during food processing. Following the increasing trend in the customer’s demands for minimally processed foodstuffs, this underscores the importance of promising interests toward industrial applications of novel and practical approaches in food. Along with substantial progress in the emergence of “nanoscience”, which has turned into the call of the century, the efficacy of conventional packaging has faded away. Accordingly, there is a wide range of new types of packaging, including electronic packaging machines, flexible packaging, sterile packaging, metal containers, aluminum foil, and flexographic printing. Hence, it has been demonstrated that these novel approaches can economically improve food safety and quality, decrease the microbial load of foodborne pathogens, and reduce food spoilage. This review study provides a comprehensive overview of the most common chemical or natural nanocomposites used in food packaging that can extend food shelf life, safety and quality. Finally, we discuss applying materials in the production of active and intelligent food packaging nanocomposite, synthesis of nanomaterial, and their effects on human health.

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Section: Type Of Bio-nanocompositementioning

confidence: 99%

Employing Nanosilver, Nanocopper, and Nanoclays in Food Packaging Production: A Systematic Review

et al. 2021

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“…The utilization of nanocomposites for food packaging is a natural welldisposed choice to diminish or supplant the utilization of plastic which is nonbiodegradable [79]. Biodegradability of bundling could be upgraded through the presentation of an inorganic molecule, for example, nanoearth, arranged from regular and adjusted montmorillonite [80].…”

Section: Food Contact Nanomaterials In Foodmentioning

confidence: 99%

Application of Nanomaterials to Ensure Quality and Nutritional Safety of Food

Hossain

Skalický

Brestič

et al. 2021

Journal of Nanomaterials

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Nanomaterials (NMs) are emerging novel tools for preserving quality, enhancing shelf life, and ensuring food safety. Owing to the distinctive physicochemical characters, engineered NMs under varying sizes and dimensions have great potentials for application in the manufacturing, packaging, processing, and safety of quality agrifood. The promise of various kinds of novel NMs that are useful for food industries has opened a possibility of a new revolution in agroprocessing industries in both the emerging and advanced nations. The rapid advancement of nanoscience has provided a great impact on material science that has allowed researchers to understand every aspect of molecular complexity and its functions in life sciences. The reduced size of NMs that increase the surface area is useful in the specific target of different organs, and biodegradable nanospheres are helpful in the transport of bioactive molecules across the cellular barriers. However, nanotechnology creates a great revolution in several sections including agriculture and food industry and also reduces environmental pollution, while the toxicity of some NMs in the food industry poses a great concern to researchers for their greater application. However, most of the developed countries have regulatory control acts but developing countries do not have them yet. Therefore, for the safe use of NMs and also to minimize the health and environmental risks in both the developed and developing countries, it is indispensable to recognize the toxicity-constructed, toxicodynamic, and toxicokinetic features of NMs, which should carefully be emphasized at the home and industrial levels. The current study highlights the updates of the NMs to safeguard the quality and nutritional safety of foods at home and also at the industrial level.

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“…Sylverud and Stenius (2009) and Spence et al (2010) found grammage values ranging from 17 to 35 g/m², density ranging from 0.8 to 1.1 g/cm³ and porosity from 21 to 48%, studying MFC/NFC films. Grammage, density and porosity of biocomposites are important parameters regarding water degradation, mechanical and barrier properties, mainly aiming applications in packaging or paper coatings (Youssef and El-Sayed 2018;Fotie et al 2020;Nechita and Roman 2020).…”

Section: Physical Properties Of the Filmsmentioning

confidence: 99%

Does the Addition of Cellulosic Micro/nanofibrils Improve the Properties of Hydroxypropyl Methylcellulose Films?

Mascarenhas

Scatolino

Santos

et al. 2021

Preprint

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Damages to ecosystems, due to the consumption of petroleum-based materials, can be mitigated with the use of biopolymers such as cellulose derivatives. The objective was to evaluate the influence of different proportions of cellulose micro/nanofibrils (MFC/NFC) on the properties of hydroxypropyl methyl cellulose (HPMC) films. Films were prepared using proportions of 0, 25, 50, 75 and 100% (w/w) of MFC/NFC of Pinus sp. in relation to HPMC. The physical, barrier, surface, optical, morphological and mechanical properties were evaluated. Data were analyzed with descriptive statistics, linear regression, principal component analysis and Pearson correlation. Solids content, basis weight and density values increased with higher MFC/NFC amount, while thickness and porosity were reduced. SEM images showed that films with more than 50% MFC/NFC had a more granular surface resulting in reduction of transparency from 80 to 65%. The water vapor penetration did not differ between films and the degradation in water was reduced from 40 to 5% as MFC/NFC was added. There were no differences for contact angle and wettability, but all films showed high resistance to fat penetration. Films with MFC/NFC contents between 75 and 100% showed higher values for tensile strength (50 to 65 MPa) and Young's modulus (6 to 10 MPa) and lower elongation at break (1 to 2%). The experimental results indicated that films with MFC/NFC contents above 50% have potential to be used as packaging material.

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Manufacturing of Food Packaging Based on Nanocellulose: Current Advances and Challenges

Cited by 86 publications

References 121 publications

Employing Nanosilver, Nanocopper, and Nanoclays in Food Packaging Production: A Systematic Review

Employing Nanosilver, Nanocopper, and Nanoclays in Food Packaging Production: A Systematic Review

Application of Nanomaterials to Ensure Quality and Nutritional Safety of Food

Does the Addition of Cellulosic Micro/nanofibrils Improve the Properties of Hydroxypropyl Methylcellulose Films?

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