Development of Films of Novel Polypropylene based Nanomaterials for Food Packaging Application

Ayhan, Zehra; Cimmino, Sossio; Eştürk, Okan; Duraccio, Donatella; Pezzuto, Marilena; Silvestre, Clara

doi:10.1002/pts.2126

Cited by 24 publications

(15 citation statements)

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“…Nanomaterials are promising applications of active packaging. In particular, inorganic nanoparticles such as silver, zinc oxide, silicon dioxide, and titanium dioxide nanoparticles are extensively studied, and silver and zinc oxide with antimicrobial functions have already been commercialized in some applications (Ayhan et al, ; Duncan, ). Those nanoparticles are known to be efficient antimicrobial agents because of their unique properties such as high‐temperature stability and low volatility.…”

Section: Introductionmentioning

confidence: 99%

Effects of nanoparticle ratio on structural, migration properties of polypropylene films and preservation quality of lemon juice

Polat

Fenercioğlu

Turhan

et al. 2017

J Food Process Preserv

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Nanocomposite films based on polypropylene (PP) and zinc oxide or silver nanoparticles were obtained by the blown film method. The film color properties, mechanical properties, barrier properties, and migration values were investigated in dependence on the concentration and type of nanoparticles. The incorporation of nanoparticles in the PP matrix decreased oxygen permeability and water vapor permeability rates but increased the film's total color difference, overall migration value, and zinc and silver migration values depending on the concentration of nanoparticles. A high level of nanoparticles led to an increase in migration values and a decrease in film transparency. The migration tests of all the films in isooctane, ethanol, and acetic acid showed that the total migration limit was not exceeded. Also, the results showed that the nanocomposite films had a beneficial effect on improving the preservation quality of lemon juice compared with plain PP film. Practical applications In this study, the production methods of polypropylene (PP)‐based nanocomposite films are described. The broader analysis of films provides detailed information about film properties for industry and academia. The films produced were transformed into packaging by heat sealing them to package lemon juice. The result showed that nanocomposite films had better properties that maintained some quality attributes of the lemon juice. The present study represents a model for further studies. Also, the produced films may be used as an active packaging material for the fruit juice industry.

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Section: Introductionmentioning

confidence: 99%

Effects of nanoparticle ratio on structural, migration properties of polypropylene films and preservation quality of lemon juice

Polat

Fenercioğlu

Turhan

et al. 2017

J Food Process Preserv

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“…It appeared that P β P is more effective on bacteria than yeast and mould for salami especially under vacuum application. The previous study showed that nanomaterial with P β P reduced the test microorganisms ( Escherichia coli ) 24.3% (1.33 log CFU/g) comparing with the control not including P β P …”

Section: Resultsmentioning

confidence: 60%

“…A previous study by Ayhan et al . reported that there is no diffusion of P β P from the material and direct contact with the food is required for a pronounced antibacterial effect …”

Section: Resultsmentioning

confidence: 92%

“…Water vapour transmission rates (WVTR) of PP/nanoclay and PP/nanoclay/P β P were 1.43 and 1.30 gm 2 /day at 38 °C and 90% RH, respectively. The WVTR was 4 gm 2 /day for the multilayer material …”

Section: Methodsmentioning

confidence: 99%

“…There are few papers on the antimicrobial property of β ‐pinene and partial antimicrobial activity of poly‐ β ‐pinene (P β P) . In our previous work, the production and full characterization of polypropylene (PP)‐based nanomaterials/active nanomaterials were explored for the application of food packaging. It was reported that the addition of nanoclay and both nanoclay/P β P increased mechanical properties and improved the barrier properties of the PP films.…”

Section: Introductionmentioning

confidence: 99%

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Effects of PP-based Nanopackaging on the Overall Quality and Shelf Life of Ready-to-eat Salami

Nalçabasmaz

Ayhan

Cimmino

et al. 2017

Packag. Technol. Sci.

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A total of 1% nanoclay containing polypropylene (PP)-nanocomposite and 1% nanoclay plus 5% poly-betapinene (PβP) containing PP-active-nanocomposite materials were produced and tested for packaging of sliced salami. The sliced salami was packaged using both nanofilms and multilayer film of PP/PA/ EVOH/PE under vacuum, modified atmosphere packaging under 50% CO 2 and 50% N 2 and air and stored at 4°C for 90 days. During storage, headspace gas composition; microbial, physical and chemical analyses; and sensory evaluation were performed. The antimicrobial effect of PβP containing nanomaterial was pronounced under vacuum, and no bacterial growth was observed for 75 days. An a* value decreased notably in all applications during storage and preserved best by the multilayered material under vacuum and high CO 2 . Thiobarbituric acid reactive substances (TBARS) were 0.63 mg MDA/kg after the processing and gradually increased at all applications during increased storage. TBARS values of all vacuum applications were lower than that of modified atmosphere packaging applications. Rancid taste development was determined by sensory panelists when TBARS values were higher than 0.80 mg MDA/kg on the 90th day. There was no significant moisture loss, and no increase in hardness was determined during the whole storage time. The longest shelf life was 75 days for the sliced salami under vacuum and high CO 2 using the multilayer material. PβP containing nanomaterial provided 50 days of shelf life under vacuum, which is commercially considerable. . Wilmington, DE, USA) and the commercial multilayer material (M3) (PP/PA/EVOH/PE, Superfilm Co., Ankara, Turkey).Salami with 100% beef content produced by Maret Co. was provided 1 day before the processing and packaging right after the production. Salami is a heat-treated meat product (not fermented), and the initial pH and moisture content are 6.09% and 61.05%, respectively. The ingredient list includes beef meat and fat, soy bean protein, salt, spice mix, potato starch, sodium polyphosphate, ascorbic acid and sodium nitrite. The shelf life is suggested as 4 months for the whole salami by the company. Production and properties of nanomaterialsA total of 1% wt of nanoclay and 99% wt of PP and 1% wt nanoclay, 5% wt PβP and 94% wt PP were mixed and processed through a 25-mm twin-screw co-rotating extruder (L/D = 24) (Collin Teach-Line Twin screw kneader ZK25T/SCD15, Dr. Collin GMBH, Ebersberg, Germany). The extruded materials were converted into pellets by using pelletizer (Collin Teach-Line pelletizer 171T). The pellets were processed by a single screw extruder (Collin Teach-Line extruder E20T/SCR15) and converted to films by a Collin Teach-Line chill roll CR72T (Dr. Collin GMBH). The thickness of the film was about 90 μm. Oxygen transmission rates (OTR) were 1282 and 1060 ml/m 2 /day at 23°C and 0% RH for PP/nanoclay and PP/nanoclay/PβP, respectively. OTR were 2 ml/m 2 /day for the multilayer material. Water vapour transmission rates (WVTR) of PP/nanoclay and PP/nanoclay/PβP were 1.43 and 1.3...

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Montmorillonite Composite Materials and Food Packaging

Giannakas

Leontiou

2018

Composites Materials for Food Packaging

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Development of Films of Novel Polypropylene based Nanomaterials for Food Packaging Application

Cited by 24 publications

References 50 publications

Effects of nanoparticle ratio on structural, migration properties of polypropylene films and preservation quality of lemon juice

Effects of nanoparticle ratio on structural, migration properties of polypropylene films and preservation quality of lemon juice

Effects of PP-based Nanopackaging on the Overall Quality and Shelf Life of Ready-to-eat Salami

Montmorillonite Composite Materials and Food Packaging

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