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Pregledni rad
https://doi.org/10.15255/CABEQ.2014.2260

Application of Poly(hydroxyalkanoate) In Food Packaging: Improvements by Nanotechnology

K. Khosravi-Darani ; Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O.Box: 19395–4741, Tehran, Iran
D. Z. Bucci   ORCID icon orcid.org/0000-0002-9194-1898 ; Universidade Regional de Blumenau, Departamento de Engenharia de Produção e Design, Rua São Paulo 3250, CEP 89030–000 Blumenau, SC, Brazil

Puni tekst: engleski, pdf (690 KB) str. 275-285 preuzimanja: 4.863* citiraj
APA 6th Edition
Khosravi-Darani, K. i Bucci, D.Z. (2015). Application of Poly(hydroxyalkanoate) In Food Packaging: Improvements by Nanotechnology. Chemical and Biochemical Engineering Quarterly, 29 (2), 275-285. https://doi.org/10.15255/CABEQ.2014.2260
MLA 8th Edition
Khosravi-Darani, K. i D. Z. Bucci. "Application of Poly(hydroxyalkanoate) In Food Packaging: Improvements by Nanotechnology." Chemical and Biochemical Engineering Quarterly, vol. 29, br. 2, 2015, str. 275-285. https://doi.org/10.15255/CABEQ.2014.2260. Citirano 22.06.2021.
Chicago 17th Edition
Khosravi-Darani, K. i D. Z. Bucci. "Application of Poly(hydroxyalkanoate) In Food Packaging: Improvements by Nanotechnology." Chemical and Biochemical Engineering Quarterly 29, br. 2 (2015): 275-285. https://doi.org/10.15255/CABEQ.2014.2260
Harvard
Khosravi-Darani, K., i Bucci, D.Z. (2015). 'Application of Poly(hydroxyalkanoate) In Food Packaging: Improvements by Nanotechnology', Chemical and Biochemical Engineering Quarterly, 29(2), str. 275-285. https://doi.org/10.15255/CABEQ.2014.2260
Vancouver
Khosravi-Darani K, Bucci DZ. Application of Poly(hydroxyalkanoate) In Food Packaging: Improvements by Nanotechnology. Chemical and Biochemical Engineering Quarterly [Internet]. 2015 [pristupljeno 22.06.2021.];29(2):275-285. https://doi.org/10.15255/CABEQ.2014.2260
IEEE
K. Khosravi-Darani i D.Z. Bucci, "Application of Poly(hydroxyalkanoate) In Food Packaging: Improvements by Nanotechnology", Chemical and Biochemical Engineering Quarterly, vol.29, br. 2, str. 275-285, 2015. [Online]. https://doi.org/10.15255/CABEQ.2014.2260

Sažetak
The environmental impact of plastic usage is of critical concern and too great to repair. A shift toward biodegradable food packaging is one option. The aim of this review paper is the study of the potential of biodegradable materials for food packaging. The main characteristics in relation to food usage can be narrowed down to mass transfer (gas and water vapor), thermal and mechanical properties. Among several kinds of biodegradable polymers, poly(hydroxyalkanoate) is one of the favorable candidates for food packaging due to its physical and mechanical properties, biodegradability, with low permeability for O2, H2O and CO2 without residues of catalysts and water solubility. The main focus of this article is to address poly(hydroxyalkanoate) as a potential candidate for food packaging. The need of applying biobased polymers in food packaging is presented in the introduction of this study. We also describe the most common biopolymers providing a brief overview of classification and application. This is followed by an outline of
biopolymer production and a main section in which the properties of poly(hydroxybutyrate)-based nanocomposites of greatest relevance to food packaging are discussed. Furthermore, several approaches for improvement of poly(hydroxybutyrate) properties are described and the role of nanotechnology to improve its mechanical properties is presented. Finally, the article concludes with a summary as well as some possible future trends.

Ključne riječi
poly(hydroxybutyrate); poly(hydroxyalkanoate); food packaging; properties; modifications; nanoparticles

Hrčak ID: 141917

URI
https://hrcak.srce.hr/141917

Posjeta: 5.752 *