Nanocomposites

Graciela W. Padua; Panadda Nonthanum; Amit Arora

doi:10.1002/9781118229347.ch4

Nanocomposites

Graciela W. Padua, Panadda Nonthanum, Amit Arora

Food Science and Human Nutrition

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Abstract

In food packaging, a major emphasis is placed on the development of high barrier properties against oxygen, carbon dioxide, flavor compounds and water vapor. The nanoscale plate morphology of clays promotes gas-barrier properties. Decreasing watervapor permeability is critical to the development of biopolymers as sustainable packaging materials. Nanocomposites may advance the utilization of biopolymers in food packaging. Several examples are cited.

Original language	English (US)
Title of host publication	Nanotechnology Research Methods for Foods and Bioproducts
Publisher	Wiley-Blackwell
Pages	41-54
Number of pages	14
ISBN (Print)	9780813817316
DOIs	https://doi.org/10.1002/9781118229347.ch4
State	Published - Feb 20 2012

Keywords

Barrier property
Biopolymer
Food packaging
Nanoclay
Nanocomposite

ASJC Scopus subject areas

General Biochemistry, Genetics and Molecular Biology
General Agricultural and Biological Sciences

Online availability

10.1002/9781118229347.ch4

Library availability

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KW - Nanoclay

KW - Nanocomposite

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Nanocomposites

Abstract

Keywords

ASJC Scopus subject areas

Online availability

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