Nanotechnology development in food packaging: A review

作者：Mihindukulasuriya, S. D. F.^*; Lim, L. -T.

来源：Trends in Food Science & Technology, 2014, 40(2): 149-167.

DOI：10.1016/j.tifs.2014.09.009

• SILVER-MONTMORILLONITE NANOPARTICLES
• BIO-NANOCOMPOSITE FILMS
• GAS BARRIER PROPERTIES
• THERMAL-PROPERTIES
• CELLULOSE NANOCRYSTALS
• PHYSICAL-PROPERTIES
• ESCHERICHIA-COLI
• HYBRID MATERIALS
• SHELF-LIFE
• ANTIBACTERIAL

In this article, current nanocomposite technologies to enhance the mechanical and barrier properties of synthetic polymers and biopolymers for food packaging are reviewed. In addition, nanotechnology developments targeting active packaging applications are discussed, including antimicrobial, oxygen scavenging, and shelf-life extension of food. Nanotechnologies that are currently being exploited for the development of intelligent packaging with enhanced communication function are presented, focusing mainly on oxygen, humidity and freshness indicators. Nanostructured coatings that enhance the barrier properties of packaging films are reviewed. And finally, the perspectives of nanotechnology in food packaging applications are discussed.

• 出版日期2014-12