Functional Biobased Composite Polymers for Food Packaging Applications
Biobased polymers are of great interest due to the release of tension on non-renewable petroleum-based polymers for environmental concerns. However, biobased polymers usually have poor mechanical and barrier properties when used as the main component of c
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Functional Biobased Composite Polymers for Food Packaging Applications Hulya Cakmak and Ece Sogut
Abstract Biobased polymers are of great interest due to the release of tension on non-renewable petroleum-based polymers for environmental concerns. However, biobased polymers usually have poor mechanical and barrier properties when used as the main component of coatings and films, but they can be improved by adding nanoscale reinforcing agents (nanoparticles - NPs or fillers), thus forming nanocomposites. The nano-sized components have a larger surface area that favors the filler-matrix interactions and the resulting material yield. For example, natural fibers from renewable plants could be used to improve the mechanical strength of the biobased composites. In addition to the mechanical properties, the optical, thermal and barrier properties are mainly effective on the selection of type or the ratio of biobased components. Biobased nanocomposites are one of the best alternatives to conventional polymer composites due to their low density, transparency, better surface properties and biodegradability, even with low filler contents. In addition, these biomaterials are also incorporated into composite films as nano-sized bio-fillers for the reinforcement or as carriers of some bioactive compounds. Therefore, nanostructures may provide antimicrobial properties, oxygen scavenging ability, enzyme immobilization or act as a temperature or oxygen sensor. The promising result of biobased functional polymer nanocomposites is shelf life extension of foods, and continuous improvements will face the future challenges. This chapter will focus on biobased materials used in nanocomposite polymers with their functional properties for food packaging applications. Keywords Montmorillonite · Nanocellulose · Nanocomposite · Nanoparticles · Nanoreinforcement
H. Cakmak (*) Department of Food Engineering, Faculty of Engineering, Hitit University, Corum, Turkey e-mail: [email protected] E. Sogut Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey © Springer Nature Switzerland AG 2020 T. J. Gutiérrez (ed.), Reactive and Functional Polymers Volume One, https://doi.org/10.1007/978-3-030-43403-8_6
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H. Cakmak and E. Sogut
6.1 Introduction The main purpose of food packaging is to create a protective barrier against the transfer of moisture, water vapor and gases (O2, CO2 and ethylene), protecting food against contamination from the storage environment, and in turn providing information about the ingredients, expiration date and other commercial information about the company which helps advertising for consumers, therefore, it has a communication function that allows traceability and safe disposed after use (Marsh and Bugusu 2007; Robertson 2013; Álvarez et al. 2017). In the early times, natural materials such as plant leaves, earthen pots, gourds and baskets were used for food preservation and storage (Risch 2009; Suárez and Gutiérrez 2017). Industrial revolutions and the incr
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