Study of physical and mechanical properties of polypropylene nanocomposites for food packaging application: Nano-clay modified with iron nanoparticles

Khalaj, Mohammad-Javad; Ahmadi, Hamidreza; Lesankhosh, Rasoul; Khalaj, Gholamreza

doi:10.1016/j.tifs.2016.03.007

Cited by 136 publications

(56 citation statements)

References 28 publications

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“…[56] The integration of nano-clays in biopolymers enhanced their mechanical properties, enabling their use as an alternative biodegradable and eco-friendly food packaging. [57] Further to the enhancement of the mechanical properties, packaging can become a gas barrier to extend product shelf life such as limiting oxygen penetration [58] or preventing of CO 2 leakage in carbonated drinks using titanium nitride nanoparticles.…”

Section: Introductionmentioning

confidence: 99%

Nanotechnology to the rescue: using nano-enabled approaches in microbiological food safety and quality

Eleftheriadou

Pyrgiotakis²,

Demokritou³

2017

Current Opinion in Biotechnology

139

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Food safety and quality assurance is entering a new era. Interventions along the food supply chain must become more efficient in safeguarding public health and the environment and must address numerous challenges and new consumption trends. Current methods of microbial control to assure the safety of food and minimize microbial spoilage have each shown inefficiencies. Nanotechnology is a rapidly expanding area in the agri/feed/food sector. Nano-enabled approaches such as antimicrobial food-contact surfaces/packaging, nano-enabled sensors for rapid pathogen/contaminant detection and nano-delivered biocidal methods, currently on the market or at a developmental stage, show great potential for the food industry. Concerns on potential risks to human health and the environment posed by use of engineered nanomaterials (ENMs) in food applications must, however, be adequately evaluated at the developmental stage to ensure consumer's acceptance.

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Section: Introductionmentioning

confidence: 99%

Nanotechnology to the rescue: using nano-enabled approaches in microbiological food safety and quality

Eleftheriadou

Pyrgiotakis²,

Demokritou³

2017

Current Opinion in Biotechnology

139

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“…Biopolymers can be used as biodegradable packaging materials, but some have relatively poor mechanical and barrier properties, limiting their widespread use (Rhim, Park, & Ha, 2013). Nanocomposite materials exhibit increased barrier properties, mechanical strength, and optimum heat resistance as compared to regular composite materials, characteristics that have made them suitable options for packaging materials (Khalaj, Ahmadi, Lesankhosh, & Khalaj, 2016;Sharma, Pathania, & Naushad, 2014).…”

Section: Active Packagingmentioning

confidence: 99%

Use of nonthermal technologies in the production of functional beverages from vegetable ingredients to preserve heat‐labile phytochemicals

Domínguez-Ávila

Medrano

Pardo

et al. 2017

J Food Process Preserv

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Functional beverages (FBs) can be made from fruits and/or vegetables, and serve as a healthier alternative to sugar‐rich beverages. Their periodic consumption can increase the daily intake of bioactive micronutrients like polyphenolic compounds or vitamins, which can be health promoting. However, some thermal processing methods can promote their degradation. Nonthermal methods can complement or substitute thermal ones, particularly, high‐intensity pulsed electric fields, high‐hydrostatic pressure, ultrasound, ultraviolet C treatment, molecular entrapment, and active packaging are promising options in this regard. These methods yield optimum results if the operational parameters are fine‐tuned, with the aid of response surface methodology or similar studies. Therefore, the object of the present work is to provide an overview on the main nonthermal methods that can be used to produce FBs of good sensorial qualities, while also preserving bioactive compounds and favoring their bioaccessibility, bioavailability, and health effects. Practical applications The use of nonthermal methods in the production of functional beverages can be used to simultaneously prevent the degradation and increase the bioaccessibility and bioavailability of health‐promoting vitamins (A, C, and E) and polyphenolic compounds present in the raw fruit/vegetable ingredients. While generally safe and effective, studies that focus on processing methods only consider in vitro data, which suggests the need for experiments that validate the effects of processing method on the consumer. Their continued use and study will permit their use in substitution of traditional thermal methods or in tandem to minimize their destructive effects on the molecules of interest.

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“…Generally, PP composite products are extensively utilized in various applications of consumer and industrial products, such as packaging materials, furniture, electronic, protective coating, and automotive amongst others. Among PP products, bioactive packaging is attractive in food packaging applications . Therefore, PP materials have been modified by the addition of other particulate fillers into the polymer matrix in order to improve their physical, mechanical, optical, and gas permeation properties as well as to provide antibacterial activity …”

Section: Introductionmentioning

confidence: 99%

“…Among PP products, bioactive packaging [1][2][3][4][5] is attractive in food packaging applications. [6][7][8][9] Therefore, PP materials have been modified by the addition of other particulate fillers into the polymer matrix in order to improve their physical, mechanical, optical, and gas permeation properties as well as to provide antibacterial activity. 1,[10][11][12][13][14][15][16][17] Several types of polymer additives to PP have been employed, including organic, inorganic, clay, and metallic elements.…”

Section: Introductionmentioning

confidence: 99%

Zeolite A‐polypropylene and silver‐zeolite A‐polypropylene composite films for antibacterial and breathable applications

Jiraroj

Tungasmita

2017

J of Applied Polymer Sci

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Polypropylene (PP) composite films were successfully prepared using melt blending by directly mixing PP pellets with zeolite A or silver‐zeolite A powder and then blowing. All the prepared films were characterized in terms of their physical, mechanical, optical, and gas permeability properties. The structure of each composite film was similar to that of the pure PP film. The crystallinity and glossy quality of the composite films were increased by the addition of silver, zeolite, and maleic anhydride grafted PP (PP‐g‐MA). The composite PP film with zeolite A and PP‐g‐MA exhibited a level of oxygen and carbon dioxide permeation (6438 and 15,087 cc m−2 day−1 atm−1, respectively). Finally, all the films were evaluated for their antibacterial activity and fruit packaging applications. Silver‐zeolite A‐PP composite films exhibited a bactericidal activity of 79% against Staphylococcus aureus and 52% against Escherichia coli, while the zeolite A‐PP film could extend the shelf‐life of bananas for over a week. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017, 134, 45450.

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Study of physical and mechanical properties of polypropylene nanocomposites for food packaging application: Nano-clay modified with iron nanoparticles

Cited by 136 publications

References 28 publications

Nanotechnology to the rescue: using nano-enabled approaches in microbiological food safety and quality

Nanotechnology to the rescue: using nano-enabled approaches in microbiological food safety and quality

Use of nonthermal technologies in the production of functional beverages from vegetable ingredients to preserve heat‐labile phytochemicals

Zeolite A‐polypropylene and silver‐zeolite A‐polypropylene composite films for antibacterial and breathable applications

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