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The Use of Montmorillonite (MMT) in Food Nanocomposites: Methods of Incorporation, Characterization of MMT/Polymer Nanocomposites and Main Consequences in the Properties

2019-04-01Journal article Restricted access
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dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorVaz, Malia Fátima
dc.contributor.authorSilva, Ana Sanches
dc.date.accessioned2020-05-09T11:55:10Z
dc.date.available2020-05-09T11:55:10Z
dc.date.issued2019-04-01
dc.description.abstractBackground: The clay montmorillonite (MMT) is among the nanofillers more frequently used in food packaging. The uniform dispersion of nanoparticles in polymers confers considerable improvement of mechanical, thermal, optical, and/or barrier properties in polymer/clay nanocomposites. Objective: The aim is to ascertain the state of the art of the use of MMT. Method: A literature review was carried out through recent papers and patents that focused on the combination of MMT in polymers. Results: This review emphasized the interaction of MMT with polymers and their levels of incorporation in the nanocomposites. This work also highlights the analytical methodologies used for the characterization of the polymer/clay nanocomposites and the main consequences of the fillers in the properties of nanocomposites. Challenges remain about increasing the compatibility between clays and biopolymers to promote their utilization in food packaging. New strategies for immobilization of oxides, enzymes, essential oils, and other bioactive compounds are needed. Conclusion: MMT-based composite materials are promising to be used in intelligent and active packaging.pt_PT
dc.description.sponsorshipThis work was supported by FCT, through IDMEC, under LAETA, project UID/EMS/50022/2019.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRecent Pat Food Nutr Agric . 2020;11(1):13-26. doi: 10.2174/2212798410666190401160211. Epub 2019 Apr 1. Reviewpt_PT
dc.identifier.doi10.2174/2212798410666190401160211pt_PT
dc.identifier.issn1876-1429
dc.identifier.urihttp://hdl.handle.net/10400.18/6630
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherBentham Science Publisherspt_PT
dc.relation.publisherversionhttp://www.eurekaselect.com/171186/articlept_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectBiopolymerspt_PT
dc.subjectFood Contact Materialspt_PT
dc.subjectFood Packagingpt_PT
dc.subjectLegislationpt_PT
dc.subjectMontmorillonitept_PT
dc.subjectNanocompositespt_PT
dc.subjectNanoformspt_PT
dc.subjectNanotechnologypt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleThe Use of Montmorillonite (MMT) in Food Nanocomposites: Methods of Incorporation, Characterization of MMT/Polymer Nanocomposites and Main Consequences in the Propertiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FEMS%2F50022%2F2013/PT
oaire.citation.endPage26pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage13pt_PT
oaire.citation.titleRecent Patents on Food, Nutrition and Agriculturept_PT
oaire.citation.volume11pt_PT
oaire.fundingStream5876
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctDe acordo com política editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication45ef10cf-f18e-489c-a40a-59023d8412b9
relation.isProjectOfPublication.latestForDiscovery45ef10cf-f18e-489c-a40a-59023d8412b9

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