Potential perspectives of bio-nanocomposites for food packaging applications

Halloysite nanotubes loaded with peppermint essential oil as filler for functional biopolymer film

“…Contrary to the standard preservation procedures (heating, cooling and addition of chemical compounds), the addition of essential oils does not alter the organoleptic characteristic Pectin possesses a complex hetero-polysaccharide structure containing linear and branched regions, constituted by poly ␣-1,4-galacturonic acids. Pectin-based packaging usually does not reflect the physical advantageous properties of conventional packaging limiting their practical applications (Sorrentino, Gorrasi, & Vittoria, 2007). Filling the polymer matrix with plasticizers (Cavallaro, Lazzara, & Milioto, 2013), emulsifiers or clay (Alcantara, Aranda, Darder, & Ruiz-Hitzky, 2010;Espitia et al, 2014) determined an improvement to the physico-chemical performances of pectin based films.…”

“…In addition, HNT loaded with essential oils were successfully used as nanofiller for polymers (Gorrasi, 2015;Lee & Park, 2015) making the obtained composite biofilms appropriate for packaging applications. HNT improve physical barrier properties of polymeric materials such as poor barrier properties to water vapor (Sorrentino et al, 2007).…”

Potential applications of nanotechnology in the agro-food sector

“…Biodegradable plastics are polymeric materials in which at least one step in the degradation process is through metabolism in the presence of naturally occurring organisms (SORRENTINO; GORRASI; VITTORIA, 2007). Under appropriate conditions of moisture, temperature and oxygen availability, biodegradation leads to fragmentation or disintegration of the plastics with no toxic or environmentally harmful residue (CHANDRA; RUSTGI, 1998).…”

Bio-Nanotechnology for Active Food Packaging

“…Biogenic synthesis approach used for the production of nanoparticles showed non-toxic affects as compared to the chemical synthesis approach which involves the toxic chemicals as well as require optimum conditions for its processing (Tyagi et al, 2015;Gade et al, 2008;Mukherjee et al, 2008). Bio-nanotechnology is firmly being used in the areas like food production and packaging (Sharma and Saharan et al, 2016;Saharan et al, 2013;Duncan et al, 2011;Sorrentino et al, 2007;Kuzma et al, 2008;Sanguansri and Augustin, 2006). Nanotechnology shows promising results for improving the quality of the food, health and safety as their ability to alert the consumer for its spoilage.…”

“…Nanoparticles are unlike from conventional materials in stipulation of having increased relative surface area which improve strength, reactivity and electrical properties (Boccuni, et al, 2008;Kahn et al, 2006). Nanoparticles may be used to make packaging material with improved mechanical and thermal performance (Sharma et al, 2014;Sorrentino et al, 2007).…”