Study of the structure-property relationship for development of novel food packaging

GONZÁLEZ AGUSTIN; CONTRERAS CINTIA.; ALVAREZ IGARZABAL CECILIA; STRUMIA MIRIAM

Nanotechnology in the agri-food industry (Muti-Volume SET I-X), Volume VII: Food Packaging.

Elsevier

Año: 2017; p. 1 - 50

In the last years, the topic of modern food packaging has made substantial advances resulting from global trends and consumer preferences. These advances aimed at yielding improved food quality and safety are in progress in conjunction with the development of nano-science and nanotechnology as new frontiers of the current century. The application of polymer nanotechnology offers good perspectives on new food packaging materials. This chapter begins with a brief history of polymer used in food packaging; it then provides an overview of the latest innovations in food packaging based on polymer nano-materials, focusing on two main objectives: improvement of mechanical and barrier properties of the materials and search of functional properties designed and oriented to prepare active/intelligent food packaging. It also makes a review of the use of different types of nano-systems to develop new nano-sized material which enhances the final properties of synthetic and biopolymers for food packaging.Another topic discussed in this chapter is the extension of the useful life of food through the use of nano-technology applied to development of active packaging, such as antimicrobial packaging and oxygen scavengers. Moreover, characteristic examples of innovative intelligent packaging will be discussed.