Repository logo
 
Publication

Nanocellulose in green food packaging

2017-06-21Journal article Restricted access
Simple item page
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorSanches Silva, Ana
dc.contributor.authorVaz, M. Fátima
dc.contributor.authorFarinha, José Paulo
dc.date.accessioned2018-03-22T18:34:27Z
dc.date.available2018-03-22T18:34:27Z
dc.date.issued2017-06-21
dc.description.abstractThe development of packaging materials with new functionalities and lower environmental impact is now an urgent need of our society. On one hand, the shelf-life extension of packaged products can be an answer to the exponential increase of worldwide demand for food. On the other hand, uncertainty of crude oil prices and reserves has imposed the necessity to find raw materials to replace oil-derived polymers. Additionally, consumers' awareness toward environmental issues increasingly pushes industries to look with renewed interest to "green" solutions. In response to these issues, numerous polymers have been exploited to develop biodegradable food packaging materials. Although the use of biopolymers has been limited due to their poor mechanical and barrier properties, these can be enhanced by adding reinforcing nanosized components to form nanocomposites. Cellulose is probably the most used and well-known renewable and sustainable raw material. The mechanical properties, reinforcing capabilities, abundance, low density, and biodegradability of nanosized cellulose make it an ideal candidate for polymer nanocomposites processing. Here we review the potential applications of cellulose based nanocomposites in food packaging materials, highlighting the several types of biopolymers with nanocellulose fillers that have been used to form bio-nanocomposite materials. The trends in nanocellulose packaging applications are also addressed.pt_PT
dc.description.sponsorshipThis work was supported by the research project “Development of methodologies to evaluate polymeric food packaging constituents and determination of their structural and mechanical properties” (2016DAN1289) funded by the National Institute of Health Dr. Ricardo Jorge, I.P. (Lisbon, Portugal).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCrit Rev Food Sci Nutr. 2018 Jun 13;58(9):1526-1537. doi: 10.1080/10408398.2016.1270254. Epub 2017 Jul 21.pt_PT
dc.identifier.doi10.1080/10408398.2016.1270254pt_PT
dc.identifier.issn1040-8398
dc.identifier.urihttp://hdl.handle.net/10400.18/5449
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherTaylor & Francispt_PT
dc.relation.publisherversionhttps://www.tandfonline.com/doi/full/10.1080/10408398.2016.1270254pt_PT
dc.subjectBionanocompositespt_PT
dc.subjectFood Contact Materialpt_PT
dc.subjectNanocellulosept_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleNanocellulose in green food packagingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage12pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleCritical Reviews in Food Science and Nutritionpt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Nanocellulose in green food packaging.pdf
Size:
1.15 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

DAN - Artigos em revistas internacionais