Composites Materials for Food Packaging E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Serie: Insight to Modern Food Science
• Sprache: Englisch

Seitenzahl: 769

Veröffentlichungsjahr: 2018

Beschreibung

The novel insights, as well as the main drawbacks of each engineered composites material is extensively evaluated taking into account the strong relationship between packaging materials, environmental and reusability concerns, food quality, and nutritional value. Composites, by matching the properties of different components, allow the development of innovative and performing strategies for intelligent food packaging, thus overcoming the limitations of using only a single material. The book starts with the description of montmorillonite and halloysite composites, subsequently moving to metal-based materials with special emphasis on silver, zinc, silicium and iron. After the discussion about how the biological influences of such materials can affect the performance of packaging, the investigation of superior properties of sp² carbon nanostructures is reported. Here, carbon nanotubes and graphene are described as starting points for the preparation of highly engineered composites able to promote the enhancement of shelf-life by virtue of their mechanical and electrical features. Finally, in the effort to find innovative composites, the applicability of biodegradable materials from both natural (e.g. cellulose) and synthetic (e.g. polylactic acid - PLA) origins, with the aim to prove that polymer-based materials can overcome some key limitations such as environmental impact and waste disposal.

Leseprobe

Contents

Cover

Title page

Copyright page

Preface

Chapter 1: Montmorillonite Composite Materials and Food Packaging

1.1 Introduction

1.2 Polymer/MMT-Based Packaging Materials

1.3 Biopolymers and Protein/MMT-Based Packaging Materials

1.4 Ag

+

-Cu2

+

-Zn2

+

/MMT-Based Composites Packaging Materials

1.5 Metal Oxide/MMT-Based Packaging Materials

1.6 Natural Antioxidants/MMT Composite Materials for Food Packaging

1.7 Enzyme/MMT-Based Composites Packaging Materials

1.8 Conclusion

References

Chapter 2: Halloysite Containing Composites for Food Packaging Applications

2.1 Halloysite

2.2 Nanocomposites Containing HAL

2.3 Conclusion

References

Chapter 3: Silver Composite Materials and Food Packaging

3.1 Silver and Silver Compounds as Active Agents

3.2 Conclusions

References

Chapter 4: Zinc Composite Materials and Food Packaging

4.1 Introduction

4.2 Food Packaging

4.3 Polymers in Food Packaging

4.4 Nanotechnology

4.5 Nano-Fillers

4.6 Classification of Nano-Fillers

4.7 ZnO Nanoparticles

4.8 Composites

4.9 Conclusions

References

Chapter 5: Silicium-Based Nanocomposite Materials for Food Packaging Applications

5.1 Introduction

5.2 Nanosilica/Polymer Composites

5.3 Characterization of Polymer/Nancomposites

5.4 Conclusion

References

Chapter 6: Nanoiron-Based Composite Oxygen Scavengers for Food Packaging

6.1 Introduction

6.2 Characteristics of Oxygen Scavengers

6.3 Nanomaterials and Nanoiron

6.4 Nanoiron-Based Composite Oxygen Scavengers

References

Chapter 7: Carbon Nanotubes (CNTs) Composite Materials and Food Packaging

7.1 Introductions on Carbon Nanotubes

7.2 Polymer/CNTs Composite Materials

7.3 Safety Issues of CNTs and Polymer/CNTs Composites

7.4 Outlook

References

Chapter 8: Polymer/Graphene Nanocomposites for Food Packaging

8.1 Polymers for Food Packaging

8.2 Polymers for Steel Can Packaging

8.3 Water Permeation and Anticorrosion of Polymer Coatings

8.4 Polymer–Food Interactions

8.5 Polymer/Clay Nanocomposites

8.6 Polymer/Graphene Nanocomposites

8.7 Summary and Outlook

References

Chapter 9: Biodegradability and Compostability of Food Nanopackaging Materials

9.1 Introduction

9.2 Biodegradability and Compostability

9.3 Biodegradability and Compostability of Food Nanopackaging Materials

9.4 Conclusion

Conflicts of Interest

Acknowledgments

References

Chapter 10: Nanocellulose in Food Packaging

10.1 Antimicrobial Effectiveness of Biopolymeric Films/Coatings Containing Cellulose Nanostructures

10.2 Physicochemical Properties of Bio-Nanocomposites Materials Reinforced with CNC

10.3 Enhancement of the Mechanical Properties of Polymers with CNC

10.4 Enhancement of the Barrier Properties of Polymers with CNC

10.5 Research Works on CNC as Biodegradable Reinforcement and Barrier Component

10.6 Conclusion

References

Chapter 11: Nanocellulose in Combination with Inorganic/Organic Biocides for Food Film Packaging Applications – Safety Issues Review

11.1 Introduction

11.2 Nanocellulose in Flexible Film Food Packaging

11.3 Health and Environmental Toxicity Evaluations of Active Antimicrobial Packaging

References

Chapter 12: Composite Materials Based on PLA and its Applications in Food Packaging

12.1 Introduction

12.2 Synthesis of Polylactic Acid

12.3 Reinforcing Agents

12.4 Surface Modification of Fibers and Fillers

12.5 Nanostructures in the PLA Matrix

12.6 Processing Techniques

12.7 Properties Related to Packaging Applications

12.8 Recyclability of PLA

12.9 Biodegradation of PLA

12.10 Future Tendencies

References

Chapter 13: Nanomaterial Migration from Composites into Food Matrices

13.1 Introduction

13.2 Nanotechnology in the Food Industry

13.3 Nanoparticle Toxicology

13.4 Migration Assays and Current Legislation

13.5 Conclusion

Acknowledgments

References

Index

End User License Agreement

Guide

Cover

Copyright

Contents

Begin Reading

List of Tables

Chapter 1

Table 1.1

Chemical composition of the main commercial montmorillonite cited.

Table 1.2

Antimicrobial activity of the barley protein (BP)/Cloisite Na+ composite films containing grapefruit seed extract (GSE) against the pathogenic bacteria. Reprinted with permission from Reference [76].

Chapter 2

Table 2.1

Types of synthetic polymers/halloysite systems.

Table 2.2

Bionanocomposites containing HNTs.

Chapter 4

Table 3.1

Examples of AgNPs synthesis using strong or green reduction methods.

Table 3.2

Crystalization temperature (

T

c

), glass transition temperature (

T

g

), entalphies of crystalization and melting (ΔHc, ΔHm,) and percentage of crystallinity (X) obtained by DSC of S-PVA blend films (C) and those containing 0.1 and 0.3%wt of AgNPs. Mean values ± standard deviation.

Table 3.3

Examples of different antimicrobial studies using silver species.

Chapter 4

Table 4.1

Overview of ZnO-based Composites.

Table 4.2

Mechanical properties of ZnO-based Composites.

Table 4.3

Antimicrobial activity test results of ZnO composite films against

S. aureus

and

E. coli.

Chapter 5

Table 5.1

The dependence of tensile strength on different silica types (T120 and N999) and content for a prepared PLA material [70].

Chapter 7

Table 7.1

The mechanical properties and temperature of maximum thermal-degradation rate (T

max

) of recently reported polymer/CNTs composite membranes.

Chapter 9

Table 9.1

Maximum heavy metal content for compostable materials according to various standards.

Table 9.2

Labeling and certification systems for compostability.

Table 9.3

Thermal degradation models [81, 82].

Chapter 10

Table 10.1

The different structural and mechanical characteristics of micro- and nanocellulose derivatives.

Chapter 11

Table 11.1

Level of required data upon submission of the Foof Contact Notification to the Office of Food Additive Safety and Applied Nutrition at the United States Federal Food and Drug Administration. The reported data addresses detailed mutagenic and carcinogenic potential of the proposed food contact substance. Requirements are based on the level of daily exposure to the proposed food contact substance per person.

Chapter 12

Table 12.1

Summary of previous reported work of polylactic acid and natural fiber biocomposites.

Table 12.2

Processing parameters and interval values recommended to process PLA resins

*

.

Table 12.3

General physical properties of commercial PLA (NatureWorks

®

Ingeo™ Biopolymer 2003D) for fresh food packaging and food serviceware (http://www.natureworksllc.com).

Chapter 13

Table 13.1

ENMs’ characterization techniques: Properties searched and methods currently in use [19, 20, 24].

Table 13.2

ENMs migrated from FCM – case studies.

Table 13.3

Toxicological tests by type of exposure and methodology applied.

Table 13.4

General regulation on packaging and materials in contact with food

1

.

Table 13.5

Nanomaterials used in food contact materials and their regulation.

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Scrivener Publishing100 Cummings Center, Suite 541JBeverly, MA 01915-6106

Insights into Modern Food ScienceThe book series examines how modern society effects food science and it is intended to be an encyclopedic knowledge base correlating the challenges of the XXI century to food science. The series will have five main themes: Food Production; Food Safety; Food and Health; Food Packaging; Food and the Law.

Series Editor: Giuseppe CirilloDepartment of Pharmacy, Health and Nutritional Sciences, University of Calabria, Arcavacata di Rende (CS), ItalyE-mail: [email protected]

People are encouraged to submit proposals to the series editor.

Publishers at ScrivenerMartin Scrivener ([email protected])Phillip Carmical ([email protected])

Composites Materials for Food Packaging

Edited by

Giuseppe Cirillo, Marek A. Kozlowski and Umile Gianfranco Spizzirri

This edition first published 2018 by John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USA and Scrivener Publishing LLC, 100 Cummings Center, Suite 541J, Beverly, MA 01915, USA© 2018 Scrivener Publishing LLCFor more information about Scrivener publications please visit www.scrivenerpublishing.com.

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Library of Congress Cataloging-in-Publication DataISBN 978-1-119-16020-5

Preface

In recent years, consumer’s consciousness of the strong relationship between food quality and health has extensively impacted the packaging field. Nowadays, indeed, a packaging material is asked to match the handling and storage conditions with the quality and safety of foodstuffs. As a consequence, scientific literature and industrial R&D activities are plenty with attempts to develop new and effective materials that are able to preserve food from degradation in both normal and stressed environmental conditions, resulting in a consistent enhancement of their shelf-life. The packaging science is thus becoming an interdisciplinary research field, involving the expertise of chemists, physicists, engineers and biologists, with the ultimate aim to match the consumers’ expectation and government’s regulations.

The book is intended as an overview on the recent and more relevant insights in the application of composite materials on food packaging, emphasizing the scientific outcome arising from the physico-chemical properties of such engineered materials with the need of food quality and safety.

Composites, matching the properties of different components, allow the development of innovative and performing strategies for an intelligent food packaging, overcoming the limitations of using only a single material.

The book starts with the description of montmorillonite and halloysite composites, subsequently moving to metal-based materials with special emphasis on silver, zinc, silicium and iron. After the discussion about how the biological influences of such materials can affect the performance of packaging, the investigation of superior properties of sp2 carbon nanostructures is reported. Here, carbon nanotubes and graphene are described as starting points for the preparation of highly engineered composites able to promote the enhancement of shelf-life by virtue of their mechanical and electrical features.

Finally, in the effort to find innovative composites, the applicability of biodegradable materials form both natural (e.g. cellulose) and synthetic (e.g. polylactic acid – PLA) origins, with the aim to prove that polymer-based materials can overcome some key limitations such as environmental impact and waste disposal.