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Scientific, Health and Social Aspects of the Food Industry Part 5

Tham khảo tài liệu 'scientific, health and social aspects of the food industry part 5', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | Nanotechnology and Food Industry 109 The possibility of polymers improving these features in food packaging by means of nanoparticles addition has allowed the development of a huge variety of polymers with nanomaterials in its composition Azeredo 2009 Bradley et al. 2011 Lagaron López-Rubio 2011 . The use of nanocomposites for food packaging not only protects food but also increases shelf-life of food products and solves environmental problems reducing the necessity of using plastics. Most of packaging materials are not degradable and current biodegradable films have poor barrier and mechanical properties so these properties need to be considerably improved before these films can replaced traditional plastics and aid to manage worldwide waste problem Sorrentino et al. 2007 . With the introduction of inorganic particles as clay in the biopolymer matrix Bordes et al. 2009 48 Utracki et al. 2011 numerous advantages are reached. Natural structure of clay in layers at nanoscale level makes that when clay is incorporated to polymers gas permeation will be restricted and product will be anti UV radiation proof. In addition mechanical properties and thermal stability of package are improved. Polymers made up of nanoclay are being made from thermoplastics reinforced with clay nanoparticles. At present there are a huge number of nanoclay polymers available on the market. Some well-known commercial applications are beer and soft drinks bottles and thermoformed containers. Other examples that can be mentioned are nitrure of naotitanium which is use to increase mechanical strength and as aid in processing and dioxide of titanium to protect against UV radiation in transparent plastics. Among these applications the oxide of nanozinc and nanomagnesium are expected to be affordable and safer solutions for food packaging in a near future Lepot et al. 2011 Li et al. 2010 . Also carbon nanotubes Sánchez-García et al. 2010a or nanoparticles of SiO2 have been used for improving .