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Nanocellulose Based Green Nanocomposites: Characteristics and Application in Primary Food Packaging

Pradhan, Dileswar ; Jaiswal, Amit K. ; Jaiswal, Swarna

Food reviews international, 2023-10, Vol.39 (9), p.7148-7179 [Periódico revisado por pares]

Philadelphia: Taylor & Francis

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  • Título:
    Nanocellulose Based Green Nanocomposites: Characteristics and Application in Primary Food Packaging
  • Autor: Pradhan, Dileswar ; Jaiswal, Amit K. ; Jaiswal, Swarna
  • Assuntos: active packaging ; Biodegradability ; Biodegradation ; biopolymers ; Environmental impact ; Food ; Food industry ; Food packaging ; Food packaging industry ; intelligent packaging ; Legislation ; Light transmittance ; Meat products ; Nanocellulose ; Nanocomposites ; Nanomaterials ; Nanotechnology ; Packaging ; Permeability ; Thermal properties ; Thermodynamic properties
  • É parte de: Food reviews international, 2023-10, Vol.39 (9), p.7148-7179
  • Descrição: The food industry currently uses non-biodegradable and fossil-derived synthetic plastics materials for primary food packaging, which contribute significantly to environmental pollution. Biodegradable and biobased green nanocomposite materials with novel functionalities have been developed and are emerging on the market to minimize these environmental impacts and establish a sustainable approach towards primary food packaging. The utilization of biopolymeric materials in the packaging sector has been limited due to their poor barrier, mechanical and thermal characteristics. For improving these properties, a variety of nanomaterials such as nanocellulose can be used as a reinforcing material in biopolymeric matrices. Thus, this article provides the current state of research regarding the synthesis and characteristics of nanocellulose-based green nanocomposites along with their application in primary food packaging. Regardless of the type, the incorporation of nanocellulose has led to an improvement in mechanical, and thermal properties, a reduction in light transmittance, and improved barrier properties such as reduced oxygen permeability. In addition, nanocellulose-based nanocomposites have shown promising results in the packaging and preservation of various fruits, vegetables, and meat products. However, there is still some concern regarding the commercial utilization of nanocellulose-based material in food packaging due to a lack of regulatory standards and legislation.
  • Editor: Philadelphia: Taylor & Francis
  • Idioma: Inglês
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