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PVA and nanoclay-based fibers as novel food packaging material

Authors :
Ungolo, Amedeo
Ruggeri, Marco
Vigani, Barbara
Viseras, César
Rossi, Silvia
Sandri, Giuseppina
Ungolo, Amedeo
Ruggeri, Marco
Vigani, Barbara
Viseras, César
Rossi, Silvia
Sandri, Giuseppina
Publication Year :
2023

Abstract

Food loss and waste (FLW) is one of the most serious social, economic, and environmental issues undermining our planet sustainability [1]. According to Food and Agriculture Organization (FAO), nearly 1.3 billion tons of food are lost along the food supply chain.The increasing demand for new food packaging materials, which satisfy people requirements, provided thrust for advancement of nanomaterials science. Inherent permeability of polymeric materials to gases and vapours, and their poor barrier and mechanical properties have boosted interest in developing new strategies to improve these properties [2].Nowadays, the application of clay materials in food packaging is getting attention due to their mechanical, chemical, barrier (against oxygen, carbon dioxide, ultraviolet, moisture, and volatiles) and thermal properties [3].Given these premises, the aim of this work was the design and the development of innovative and sustainable packaging materials to limit the food waste, prolong the shelf-life of food and reduce environmental pollution. At this purpose, PVA-based fibers loaded with different concentrations of montmorillonite (MMT), a natural clay, were manufactured by means of electrospinning. . Clay minerals were grounded in a mortar, sieved with a 75 ¿m sieve and the blends were prepared by the addition of MMT to the polymeric blend. The systems were obtained using an electrospinning apparatus (STKIT-40, Linari Engineering, Italy), equipped with a high-voltage power supply (40 kV), a volumetric pump (Razel R99-E), a 10 mL syringe, and a conductive static collector, covered by aluminum foil.The systems were characterized using a multidisciplinary approach including morphology, size, solid state, thermal profiles, mechanical properties, ethylene scavenging activity and antioxidant properties. All the systems were characterized by fibers and a smooth morphology and preserved their structures upon hydration independently of their composition. The systems showed also

Details

Database :
OAIster
Publication Type :
Electronic Resource
Accession number :
edsoai.on1431964698
Document Type :
Electronic Resource