Nanotechnology development in food packaging: A review

被引：331

作者：

Mihindukulasuriya, S. D. F. ^{[1
]}

Lim, L. -T. ^{[1
]}

机构：

[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2014年 / 40卷 / 02期

关键词：

SILVER-MONTMORILLONITE NANOPARTICLES; BIO-NANOCOMPOSITE FILMS; GAS BARRIER PROPERTIES; THERMAL-PROPERTIES; CELLULOSE NANOCRYSTALS; PHYSICAL-PROPERTIES; ESCHERICHIA-COLI; HYBRID MATERIALS; SHELF-LIFE; ANTIBACTERIAL;

D O I：

10.1016/j.tifs.2014.09.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this article, current nanocomposite technologies to enhance the mechanical and barrier properties of synthetic polymers and biopolymers for food packaging are reviewed. In addition, nanotechnology developments targeting active packaging applications are discussed, including antimicrobial, oxygen scavenging, and shelf-life extension of food. Nanotechnologies that are currently being exploited for the development of intelligent packaging with enhanced communication function are presented, focusing mainly on oxygen, humidity and freshness indicators. Nanostructured coatings that enhance the barrier properties of packaging films are reviewed. And finally, the perspectives of nanotechnology in food packaging applications are discussed.

引用

页码：149 / 167

页数：19

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