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Recent Trends on Nano-biocomposite Polymers for Food Packaging

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Polymers for Food Applications

Abstract

In recent years, much attention has been focused on research to replace petroleum-based polymers by biodegradable materials. Specify, polymer from natural sources have been considered as the most promising materials for this purpose. However, materials manufacture from natural polymers (e.g. polymeric films) generally present poor mechanical and high water sensibility. A recent alternative to improve the physical properties of natural polymeric films is a reinforcement with nanoparticles, producing nano-biocomposite polymers. The present chapter reviews the state-of-the-art with regard to the use of polymers obtained from biomass and their reinforced with nanoparticles, aiming food packaging applications. This chapter, especially include information about: (1) the use of casein, collagen/gelatin, chitin/chitosan, gluten, soya, starch, whey and zein as macromolecules to manufacture polymeric films, (2) the use of carbon nanotubes, chitin whiskers, metal nanoparticles, nanocellulose, nanoclays and starch nanocrystals to reinforced polymeric films, (3) the main physicochemical properties of nano-biocomposite polymers. The use of casting, tape casting, thermoforming and extrusion to manufacturing polymeric films; as well as the recent applications of nano-biocomposite polymers as food packaging and active/intelligent food packaging materials. Others topics such as nanoparticle migration, future prospects and limitations in nano-biocomposite polymers will be included in this chapter.

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Notes

  1. 1.

    Films are continuous polymeric materials with thickness less than 0.3 mm (Embuscado and Huber 2009).

  2. 2.

    Active packaging: active packaging are materials that contain deliberately incorporated components intended to release (controlled) or absorb substances into or from the packaged food or from the environment surrounding the food (Krepker et al. 2017).

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Authors and Affiliations

  1. Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-900, Brazil

    Germán Ayala Valencia

  2. Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, São Paulo, Brazil

    Paulo José do Amaral Sobral

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  1. Germán Ayala Valencia
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  2. Paulo José do Amaral Sobral
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Correspondence to Germán Ayala Valencia .

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  1. Thermoplastic Composite Materials (CoMP) Group, Faculty of Engineering, Institute of Research in Materials Science and Technology (INTEMA), National University of Mar del Plata (UNMdP) and National Scientific and Technical Research Council (CONICET), Mar del Plata, Buenos Aires, Argentina

    Tomy J. Gutiérrez

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Valencia, G.A., do Amaral Sobral, P.J. (2018). Recent Trends on Nano-biocomposite Polymers for Food Packaging. In: Gutiérrez, T. (eds) Polymers for Food Applications . Springer, Cham. https://doi.org/10.1007/978-3-319-94625-2_5

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