Mehdi Farhoodi

Abstract: Food packaging requires long shelf life and the monitoring of safety and quality based on international standards. In the past decade, polymer nanocomposites have emerged as a new class of food packaging materials, because they have several advantages, such as enhanced mechanical, thermal, and barrier properties. The larger surface area of nanoparticles compared with their microscale counterparts favours filler–matrix interactions and the performance of the resulting material. A new technology is accepted by the community once it has been tested for its effects on health. There have been some studies on the migration of nanoparticles from packaging material into food/food simulants during storage. It is very important to evaluate the safety of nanocomposite packaging materials used for food products. This review summarizes the characteristics and properties of nanocomposite packaging materials along with their safety problems for food consumers.

TL;DR: A stretch blow-moulding machine was used to produce bottles from neat PET and PET nanocomposite as mentioned in this paper, which were stored at room temperature (about 25°C) and 45°C for time durations ranging from 7 to 90 days.

TL;DR: Results revealed that antimicrobial PP/CMC films with higher content of ZEO had lower WVP, but was more sensitive to breakage, while film with lower CMC showed lower water vapor permeability and higher tensile strength compared to untreated bilayer films.

TL;DR: In this article, the authors summarize the diverse strategies for manufacturing improved oxygen barrier materials including: incorporation of nanoparticles into polymer matrix, fabrication of multilayer polymer, creation of new barrier methods such as development of crystals in polymer matrix and cross-linking technique.

TL;DR: This review will address the attempts made toward developing intelligent packaging for dairy products including indicators, gas & integrity and freshness, data carriers, RFID, barcode and sensors.