Nanotechnology Now - Press Release: Biodegradable Nanocomposites Synthesized for Food Stuff Packaging

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Abstract:
Iranian researchers from Tarbiat Modarres University succeeded in the production of biodegradable nanocomposites by using nanoparticles which can be used in the packaging industry.

Biodegradable Nanocomposites Synthesized for Food Stuff Packaging

Tehran, Iran | Posted on May 27th, 2013

Among other advantages of the nanoparticles, mention can be made of their low permeability and sensitivity to gases and also their antibacterial and anti-oxidation properties.

The project was carried out in a few stages. In the first stage, cellulose crystalline nanoparticles and clay nanoparticles were added in various concentrations to alginate polymer in order to form bio-nanocomposites. In the end, the optimum nanoparticle and concentration were determined in order to produce a nanocomposite with low permeability, optimum mechanical properties, and less sensitivity to humidity. In the next stages, the produced nanocomposite was activated by using various herbal essences to create antibacterial and anti-oxidation properties. Finally, the performance of bioactive nanocomposites was studied in packaging and preservation of aquatic products as well as its performance in laboratorial atmosphere.

Results of the research showed that cellulose crystalline nanoparticles improved the physical and mechanical properties of alginate films due to their nanometric scale and the structural compatibility of polysaccharide at low concentrations. Therefore, they showed a better performance in comparison with clay nanoparticles. These particles also increased the hydrophilicity of alginate natural films due to their crystalline structure, while clay inorganic nanoparticles increased the hydrophobicity and humidity sensitivity of the films.

Results of the research have been published in Food Hydrocolloids and International Journal of Biological Macromolecules. For more information about the details of the research, visit the full paper of the article on the following hyperlinks.

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