Polymer/organic nanoparticle composites for food packaging

Farhad Garavand, Diako Khodaei, Niaz Mahmud, Reza Tahergorabi, Ilaria Cacciotti

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

Because of technologic improvements and globalization, people are increasingly focusing on healthy items such as fruits and vegetables that have a high nutritional value but a short shelf life. The application of nanotechnology to the development of innovative food packaging promises the obtainment of food packages with improved properties and prolonged food product shelf life. The usage of nanocomposites in the food industry with organic or inorganic nanoparticles is a relatively new trend in packaging for food contact surfaces. Recent research advances have concentrated on the coupling of polymer and organic nanoparticles (ONPs) to create nanocomposites with the requisite characteristics for food packaging. The present chapter provides a complete overview of the ONPs mainly used in the food packaging sector, evidencing their preparation, properties, and application in the production of composite food packaging. Finally, safety aspects are considered, and some concluding remarks are reported.

Original languageEnglish
Title of host publicationNanostructured Materials for Food Packaging Applications
PublisherElsevier
Pages367-408
Number of pages42
ISBN (Electronic)9780323995252
ISBN (Print)9780323995269
DOIs
Publication statusPublished - 1 Jan 2024
Externally publishedYes

Keywords

  • Cellulose-derived nanoparticles
  • Chitosan and chitin nanoparticles
  • Liposomes
  • Nanocomposites
  • Nanoemulsions
  • Organic nanoparticles
  • Starch-based nanoparticles or nanocrystals
  • Zein nanoparticles

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