Multifunctional and Nanoreinforced Polymers for Food Packaging

Recent developments in multifunctional and nanoreinforced polymers have provided the opportunity to produce high barrier, active and intelligent food packaging which can help ensure, or even enhance, the quality and safety of packaged foods. Multifunctional and nanoreinforced polymers for food packaging provides a comprehensive review of novel polymers and polymer nanocomposites for use in food packaging.

After an introductory chapter, Part one discusses nanofillers for plastics in food packaging. Chapters explore the use of passive and active nanoclays and hidrotalcites, cellulose nanofillers and electrospun nanofibers and nanocapsules. Part two investigates high barrier plastics for food packaging. Chapters assess the transport and high barrier properties of food packaging polymers such as ethylene-norbornene copolymers and advanced single-site polyolefins, nylon-MXD6 resins and ethylene-vinyl alcohol copolymers before going on to explore recent advances in various plastic packaging technologies such as modified atmosphere packaging (MAP), nanoscale inorganic coatings and functional barriers against migration. Part three reviews active and bioactive plastics in food packaging. Chapters investigate silver-based antimicrobial polymers, the incorporation of antimicrobial/antioxidant natural extracts into polymeric films, and biaoctive food packaging strategies. Part four examines nanotechnology in sustainable plastics with chapters examining the food packaging applications of polylactic acid (PLA) nanocomposites, polyhydroxyalkanoates (PHAs), starch-based polymers, chitosan and carragenan polysaccharides and protein-based resins for packaging gluten (WG)-based materials. The final chapter presents the safety and regulatory aspects of plastics as food packaging materials.

With its distinguished editor and international team of expert contributors Multifunctional and nanoreinforced polymers for food packaging proves a valuable resource for researchers in packaging in the food industry and polymer scientists interested in multifunctional and nanoreinforced materials.

Autorentext
Professor Jose-Maria Lagarón is group leader and founder of the group Novel Materials and Nanotechnology at the Institute of Agrochemistry and Food Technology (IATA) of the Spanish Council for Scientific Research (CSIC) in Spain. He is renowned for work on the development of eco-sustainable food packaging based on polymer nanomaterials.

Inhalt

Contributor contact details

Preface

Chapter 1: Multifunctional and nanoreinforced polymers for food packaging

Abstract:

1.1 Introduction

1.2 Structural factors governing barrier properties

1.3 Novel polymers and blends

1.4 Nanocomposites

1.5 Future trends

1.7 Appendix: Abbreviations

Part I: Nanofillers for plastics in food packaging

Chapter 2: Multifunctional nanoclays for food contact applications

Abstract:

2.1 Introduction

2.1 Antimicrobial nanoclays

2.3 Oxygen-scavenging nanoclays

2.4 Future trends

Chapter 3: Hydrotalcites in nanobiocomposites

Abstract:

3.1 Introduction

3.2 Hydrotalcite-like compounds (HTlc): basic chemistry

3.3 Organically modified biocompatible hydrotalcite-like compounds (HTlc)

3.4 Nanocomposites of biodegradable polymeric matrices and modified hydrotalcites

3.5 Conclusions and future trends

Chapter 4: Cellulose nanofillers for food packaging

Abstract:

4.1 Introduction

4.2 Morphological and structural characteristics of cellulose nanofillers

4.3 Extraction and refining of cellulose nanofillers

4.4 Mechanical properties of cellulose nanofillers

4.5 Surface modification of cellulose nanofillers

4.6 Preparation of cellulose-reinforced nanocomposites

4.7 Future trends and applications of cellulose nanofillers

Chapter 5: Electrospun nanofibers for food packaging applications

Abstract:

5.1 Electrospinning

5.2 Functional nanofibers

5.3 Nanoencapsulation

5.4 Electrospinning in packaging applications

5.5 Future trends

Part II: High barrier plastics for food packaging

Chapter 6: Mass transport and high barrier properties of food packaging polymers

Abstract:

6.1 Introduction: the basics of mass transport

6.2 Diffusivity

6.3 Solubility

6.4 What makes a barrier a barrier?

6.5 Characterisation techniques

Chapter 7: Ethyleneâ?"norbornene copolymers and advanced single-site polyolefins

Abstract:

7.1 Introduction

7.2 Synthesis and molecular structure: advanced single-site polyolefins

7.3 Macromolecular structure: advanced single-site polyolefins

7.4 Macromolecular structure: ethylene-norbornene copolymers

7.5 Nanocomposite preparation: advanced single-site polyolefins

7.6 Future trends

7.7 Sources of further information and advice

Chapter 8: Advances in polymeric materials for modified atmosphere packaging (MAP)

Abstract:

8.1 Introduction

8.2 Modified atmosphere packaging (MAP)

8.3 Physiological factors affecting shelf-life of fresh produce

8.4 Post-harvest pathology of fruits and vegetables

8.5 Response of fresh produce to modified atmosphere packaging

8.6 Polymeric films for application in modified atmosphere packaging (MAP)

8.7 Cellulose-based plastics

8.8 Biodegradable polymers

8.9 Multilayer plastic films

8.10 Gas permeation or gas transmission

8.11 Water vapor permeability

8.12 Packaging systems in modified atmosphere packaging (MAP)

8.13 Advanced technology for efficient modified atmosphere packaging (MAP)

8.14 Package management

8.15 Design of modified atmosphere packaging (MAP)

8.16 Mathematical modeling of gaseous exchange in modified atmosphere packaging (MAP) systems

8.17 Current application of polymeric films for modified atmosphere packaging (MAP) of fruits and vegetables

8.18 Future trends

Chapter 9: Nylon-MXD6 resins for food packaging

Abstract:

9.1 Structure and general overview

9.2 Processing

9.3 Gas barrier properties

9.4 Other properties

9.5 Applications

9.6 Nylon-MXD6 nanocomposites

9.7 Future trends

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