基于纤维素的食品包装材料的研究进展

纤维素多数来源于植物和微生物,具有优良的生物降解性和力学性能,可在绿色食品包装材料中广泛应用.本文综述了来自于植物和微生物的木质纤维素、微纤维纤维素及细菌纤维素的提取、改性方法以及其在食品包装材料中的力学性能、阻隔性、抗菌性、降解性能等方面的相关研究.纤维素作为食品包装材料不仅拓展了纤维素的应用领域,而且为食品安全和环...     

多糖聚合物涂层对纸基包装材料水蒸气阻隔性能的研究进展

纸基包装材料在一定湿度环境中具有较高的水蒸气渗透性,这极大地限制了其在食品包装领域的广泛应用。多糖聚合物涂层的纸基包装材料充分利用多糖聚合物良好的成膜性能和生物相容性及木质纤维材料优异的强度性能,在水蒸气高阻隔材料领域具有一定的应用潜力。本文介绍了4种常用多糖聚合物（纤维素、淀粉、壳聚糖和海藻酸盐）的理化性质,从传质小分子性质（极性和非极性）考虑,分析了多糖聚合物本身的结构特点及其在水蒸气阻隔方面存在的问题;重点探讨了通过化学改性（酯化、醚化、接枝和交联等）和使用有机/无机纳米填料（纤维素纳米晶、纳米黏土和纳米金属氧化物等）提高多糖聚合物涂层水蒸气阻隔性能的研究进展;最后,提出了多糖聚合物涂层纸基包装材料的未来研究方向及发展趋势。     

纤维素基透明功能材料的制备与应用进展

近年来,具有优异光学性能的纤维素基透明功能材料得到了飞速发展。综述了纤维素纳米纸、再生纤维素薄膜及透明木等纤维素基透明材料,介绍了其制备方法及在光电器件、食品包装和智能响应等领域的应用,并展望了纤维素基透明功能材料的研究前景。     

纳米纤维素基抗菌复合材料及其在食品包装中的研究进展

纤维素是自然界储量最高的天然高分子材料,在能源问题日益严峻的今天,纤维素类材料越来越受到人们的关注。近年来,纳米纤维素因具有优异的机械强度和化学稳定性,同时还具有轻质、广泛的可利用性、可再生性和生物降解性等特点,已成为纳米技术领域的研究重点之一。在众多纳米纤维素基复合材料的研究中,纳米纤维素基抗菌复合材料以其优良的抗菌性能、潜在的实用性而受到广泛关注,在包装材料领域的应用方面具有很大的潜力。本文主要从纤维素和纳米纤维素的特性,以及常见用于与纤维素复合的抗菌剂种类论述纳米纤维素基抗菌复合材料的研究进展,并总结这类复合材料在食品包装领域的应用现状。     

纳米复合食品包装材料研究进展

综述了应用于食品包装领域的纳米复合包装材料的研究进展。纳米复合材料的发展是改善传统聚合物机械强度、热稳定性和气体阻隔特性等物理性能的有效途径。当前具有潜力的纳米尺度填料主要有蒙脱石纳米黏土和高岭土。在食品包装领域,主要是研究提高材料对氧气、二氧化碳、风味组分和水汽的阻隔性能。而对于生物可降解材料作为一种可持续发展的包装材料而言,研究的重点则主要是降低其对水汽的透过率。通过加入纳米尺度的黏土和其他填料可以改善其气体阻隔特性。纳米复合材料或许可以促进生物聚合物材料在食品包装中的应用。     

纳米复合包装材料的应用优势与前景

随着材料科学的不断进步,人们在材料研究上已近进入纳米级水平,纳米复合包装材料的应用,赋予包装材料更多的特殊功能或特性。文章就纳米复合材料的特点以及在食品包装上的应用,对其保鲜、抗菌、阻隔等性能进行研究,同时对该材料的安全性能进行一定的评价。     

纳米纤维素在复合包装材料中的应用及发展

目的,综述了纳米纤维素作为一种低成本、高强度、高弹性模量、可生物降解、可循环利用和新颖环境友好型的原料在复合包装材料中的应用。方法,分别阐述了纳米纤维素对复合纸包装材料和复合薄膜包装材料的增强性能、阻隔性能、透明性能、疏水性能和透气性能等方面的影响。结果,由于生物质纳米纤维素以其卓越的资源丰富、良好的机械性能和绿色环保型的优势越来越受到人们的关注,逐渐被认为是当今社会最具有发展潜能的新型复合包装材料之一。     

天然包装材料在食品包装设计中的应用

针对塑料、纸质、金属等食品包装材料各自的弊端和问题,阐述了食品包装材料减量化、单一化、轻型化、无毒无害化发展趋势,指出天然包装材料在食品包装中的应用范围及性能,揭示了天然包装材料的审美价值,提出了天然包装材料的选用原则和应用原则。     

纳米纤维素材料氧气与水蒸气阻隔性能的研究现状

纳米纤维素主要来源于植物纤维,具有比表面积高、强度高、密度低、透明性高、热膨胀低等特点,其特有的形态结构和表面性能使得纳米纤维素材料可以形成致密的网络结构进而提供优良的阻隔性能。本综述就纯纳米纤维素膜、纳米纤维素复合材料以及纳米纤维素涂布纸基材料重点讨论了纳米纤维素材料氧气与水蒸气阻隔性能的研究现状,以探讨纳米纤维素应用于包装材料的可能性。     

源于食品加工副产物纳米纤维素晶体的制备及其在食品中的应用

近年来,作为一种环境友好材料——纳米纤维素,其制备及在材料、食品、化工、医药等领域的应用备受人们关注,其中纳米纤维素晶体具有高长径比、高比表面积、高结晶度、高机械强度和良好的热稳定性等优良特性。在介绍纳米纤维素晶体制备方法的基础上,对源于食品加工副产物纳米纤维素晶体的理化特性(形貌、结晶度、稳定性等)及主要应用方面(作为食品包装材料增强剂、Pickering乳液稳定剂、食品配料等)进行了全面综述,并对纳米纤维素晶体研究存在的问题及今后的发展方向进行了展望。     

壳聚糖基复合膜的成膜机理和特性研究进展

壳聚糖通过分子内和分子间氢键连接形成具有粘性的成膜溶液,流延干燥后可形成高透明度的可食膜.又因壳聚糖膜具有一定的机械性能、阻气性和抑菌性,已广泛应用于食品贴体包装,来提高食品质量.纯壳聚糖膜的力学性能、阻水性等不能满足理想包装的高保护性、高防潮性的要求,限制了其在食品包装方面的应用.在实际生产中,壳聚糖常与其他成膜材料...     

Review: Nanocomposites in Food Packaging

ABSTRACT:  The development of nanocomposites is a new strategy to improve physical properties of polymers, including mechanical strength, thermal stability, and gas barrier properties. The most promising nanoscale size fillers are montmorillonite and kaolinite clays. Graphite nanoplates are currently under study. In food packaging, a major emphasis is on the development of high barrier properties against the migration of oxygen, carbon dioxide, flavor compounds, and water vapor. Decreasing water vapor permeability is a critical issue in the development of biopolymers as sustainable packaging materials. The nanoscale plate morphology of clays and other fillers promotes the development of gas barrier properties. Several examples are cited. Challenges remain in increasing the compatibility between clays and polymers and reaching complete dispersion of nanoplates. Nanocomposites may advance the utilization of biopolymers in food packaging.     

Recent advances in protein derived bionanocomposites for food packaging applications

Abstract

This review article critically presents a comprehensive overview of the current advances in the research and development of proteins derived bionanocomposites used in food packaging applications. The recent interest in protein-based biomaterials is due to sustainability, renewability, biodegradability and low carbon footprint. The inherent drawbacks of proteins-based materials for food packaging applications are their low mechanical strength, poor thermal, barrier and inferior physicochemical properties. The nanoreinforced bio-based polymers called bionanocomposites provide an opportunity to overcome these issues and have ability to supersede non-biodegradable food packaging plastics produced from petroleum resources. So far, most studied protein derived bionanocomposites suitable for food packaging are soy protein isolates (SPI) and gelatin proteins. Layered silicates are the most promising nanofillers used to increase strength, improve heat resistance and enhance barrier properties of proteins derived materials while montmorillonites (MMT) is the most commonly used silicate nanofiller. This review emphases on the processing strategies used for proteins-based biomaterials, their mechanical and moisture barrier properties for food packaging applications. Different proteins and nanofillers that have been studied to date in proteins derived food packaging applications are also discussed in detail.     

Nanocomposites for food packaging applications

Most materials currently used for food packaging are non-degradable, generating environmental problems. Several biopolymers have been exploited to develop materials for eco-friendly food packaging. However, the use of biopolymers has been limited because of their usually poor mechanical and barrier properties, which may be improved by adding reinforcing compounds (fillers), forming composites. Most reinforced materials present poor matrix–filler interactions, which tend to improve with decreasing filler dimensions. The use of fillers with at least one nanoscale dimension (nanoparticles) produces nanocomposites. Nanoparticles have proportionally larger surface area than their microscale counterparts, which favors the filler–matrix interactions and the performance of the resulting material. Besides nanoreinforcements, nanoparticles can have other functions when added to a polymer, such as antimicrobial activity, enzyme immobilization, biosensing, etc. The main kinds of nanoparticles which have been studied for use in food packaging systems are overviewed, as well as their effects and applications.     

Nanostructured Materials Utilized in Biopolymer-based Plastics for Food Packaging Applications

Most materials currently used for food packaging are nondegradable, generating environmental problems. Several biopolymers have been exploited to develop materials for ecofriendly food packaging. However, the use of biopolymers has been limited because of their usually poor mechanical and barrier properties, which may be improved by adding reinforcing compounds (fillers), forming composites. Most reinforced materials present poor matrix–filler interactions, which tend to improve with decreasing filler dimensions. The use of fillers with at least one nanoscale dimension (nanoparticles) produces nanocomposites. Nanoparticles have proportionally larger surface area than their microscale counterparts, which favors the filler–matrix interactions and the performance of the resulting material. Besides nanoreinforcements, nanoparticles can have other functions when added to a polymer, such as antimicrobial activity, etc. in this review paper, the structure and properties of main kinds of nanostructured materials which have been studied to use as nanofiller in biopolymer matrices are overviewed, as well as their effects and applications.     

Nanocellulose-Based Composites and Bioactive Agents for Food Packaging

Global environmental concern, regarding the use of petroleum-based packaging materials, is encouraging researchers and industries in the search for packaging materials from natural biopolymers. Bioactive packaging is gaining more and more interest not only due to its environment friendly nature but also due to its potential to improve food quality and safety during packaging. Some of the shortcomings of biopolymers, such as weak mechanical and barrier properties can be significantly enhanced by the use of nanomaterials such as nanocellulose (NC). The use of NC can extend the food shelf life and can also improve the food quality as they can serve as carriers of some active substances, such as antioxidants and antimicrobials. The NC fiber-based composites have great potential in the preparation of cheap, lightweight, and very strong nanocomposites for food packaging. This review highlights the potential use and application of NC fiber-based nanocomposites and also the incorporation of bioactive agents in food packaging.     

表面酯化修饰纳米纤维素在聚乳酸复合膜中的应用

本文分别以纳米纤维素和酶促酯化改性后的纳米纤维素为增强材料,以聚乳酸为基质制备了聚乳酸-酯化纳米纤维素复合膜材料。通过对不同种类复合膜材料的透光性、拉伸性能、透湿率等各项性能指标的测定,对比研究了酯化改性前后纳米纤维素对聚乳酸膜、聚乳酸复合膜性能的影响;并探讨了脂肪酸链长对聚乳酸复合膜性能的影响。研究发现,纳米纤维素对聚乳酸的阻隔性能有一定的增强效果,但其不易分散于聚乳酸中,导致所制备的复合膜机械性能降低,膜表面出现明显的纳米纤维素聚团。经酯化疏水改性后所得到的纳米纤维素能分散良好于有机溶剂中,因而酯化改性对聚乳酸-酯化纳米纤维素复合膜的透明度影响甚小;同时,由于酯化纳米纤维素分散性良好,与聚乳酸具有更强的界面结合力,因此以酯化改性对酯化纳米纤维素-聚乳酸所制备的复合膜材料的机械性能、阻隔性能等较之未改性纳米纤维素-聚乳酸复合膜有了显著提高。这种新型复合膜可作为可降解性食品包装材料,在食品化工等领域有着良好的应用前景。     

Biopolymer Coatings on Paper Packaging Materials

ABSTRACT: Increased environmental concerns over the use of certain synthetic packaging and coatings in combination with consumer demands for both higher quality and longer shelf life have led to increased interest in alternative packaging materials research. Naturally renewable biopolymers can be used as barrier coatings on paper packaging materials. These biopolymer coatings may retard unwanted moisture transfer in food products, are good oxygen and oil barriers, are biodegradable, and have potential to replace current synthetic paper and paperboard coatings. Incorporation of antimicrobial agents in coatings to produce active paper packaging materials provides an attractive option for protecting food from microorganism development and spread. The barrier, mechanical, and other properties of biopolymer‐coated paper are reviewed. Existing and potential applications for bioactive coatings on paper packaging materials are discussed with examples.     

Effect of banana and plasticizer types on mechanical,water barrier,and heat sealability of plasticized banana‐based films

Unripe banana flour and starch were used to formulate plasticized banana‐based films (flour film, PBF; starch film, PBS) with two types of plasticizers (glycerol, Gly; sorbitol, Sor) and a mixture of Gly‐Sor on film properties. PBS showed greater water barrier, elongation at break, toughness, and transparency, but lower efficiency in heat sealability than PBF. However, the easier and a higher yield in the preparation process of PBF lead to higher UV and visible light barrier than PBS which could be due to its protein content and the presence of phenolic compounds in PBF. Both banana films plasticized with Sor showed high glossiness, high efficiency in heat sealability, and mechanical and water barrier properties; however, the undesirable recrystallization of white crystals resulted in lower film flexibility. Thus, Gly‐Sor was preferred without change of water barrier but strengthened heat sealability. Therefore, banana‐based film might be considered as a green food packaging material.

Practical applications

Banana flour and starch from unripe bananas can be used as safe food ingredients for food products and as green biodegradable packaging materials. Banana flour film showed similar mechanical properties as banana starch film but involved easier processing and higher yield in the preparation of banana flour. Moreover, banana flour films had higher efficiency in heat sealability with the potential to protect the packed food from UV–visible light deterioration. Furthermore, an easier way to modify proper film properties is by the proper selection of the plasticizer. A mixture of plasticizers (glycerol and sorbitol) showed high potential to improve long‐term physical stability such as through UV–visible light prevention, and improved mechanical properties and heat sealability of plasticized banana‐based films. Briefly, plasticized banana flour film with a mixture of plasticizer will be potential, alternative biodegradable packaging material to reduce the use of nonbiodegradable synthetic plastic materials in food applications.