Bionanocomposites for Natural Food Packing

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dc.contributor.authorCherian, Bibin Mathew [UNESP]
dc.contributor.authorDe Olyveira, Gabriel Molina
dc.contributor.authorCosta, Ligia Maria Manzine
dc.contributor.authorLeão, Alcides Lopes [UNESP]
dc.contributor.authorDe Morais Chaves, Marcia Rodrigues
dc.contributor.authorDe Souza, Sivoney Ferreira
dc.contributor.authorNarine, Suresh
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionFederal University of ABC
dc.contributor.institutionUniversity of Sagrado Coração
dc.contributor.institutionTrent University
dc.date.accessioned2022-04-29T08:49:23Z
dc.date.available2022-04-29T08:49:23Z
dc.date.issued2013-03-12
dc.description.abstractFood packaging is essential for preserving food during the period between production and ultimate consumption. Considering the current problems associated with food production, such as global warming, rising demand for food, occasioned by increased population, reduced arable land, competition between food and fuel production, it is necessary to adopt measures aimed at reducing food losses. Nanotechnology applied to packaging emerges as an effective alternative to minimize losses and increase food security Nanomaterials confer greater chemical, physical and biological resistance to packaging, and increase food shelf life. Moreover, packaging represents an environmental problem after use since it is produced from petroleum-based polymers, and is nonrenewable and non-biodegradable. It also contributes to the vast amount of waste disposal as well. In this context, the development of packaging based on renewable and biodegradable materials such as starch and cellulose, is critical to the sustainability of the food system. Due to the technological problems of the matrices, nanomaterials play a fundamental role in obtaining biodegradable packaging with efficiency similar or superior to traditional packaging. In this chapter we will present an overview of recent scientific studies related to obtaining bionanocomposites for application in food packaging, especially in films, considering its properties and relations between different nanomaterials and matrices. The toxicological aspects of bionanocomposites are also briefly discussed. © 2013 Scrivener Publishing LLC. All rights reserved.en
dc.description.affiliationDepartment of Natural Resources College of Agricultural Sciences Sao Paulo State University, Sao Paulo
dc.description.affiliationDepartment of Nanoscience and Advanced Materials Federal University of ABC, Sao Paulo
dc.description.affiliationCenter of Applied Sciences University of Sagrado Coração, Bauru, Sao Paulo
dc.description.affiliationTrent Center for Biomaterials Research Departments of Physics and Astronomy and Chemistry Trent University, ON
dc.description.affiliationUnespDepartment of Natural Resources College of Agricultural Sciences Sao Paulo State University, Sao Paulo
dc.format.extent265-299
dc.identifierhttp://dx.doi.org/10.1002/9781118659083.ch9
dc.identifier.citationAdvances in Food Science and Technology, p. 265-299.
dc.identifier.doi10.1002/9781118659083.ch9
dc.identifier.scopus2-s2.0-84887146663
dc.identifier.urihttp://hdl.handle.net/11449/232162
dc.language.isoeng
dc.relation.ispartofAdvances in Food Science and Technology
dc.sourceScopus
dc.subjectBionanocomposites
dc.subjectFood nanoparticle additives
dc.subjectFood packing
dc.subjectNanocrystals
dc.subjectNanofibers
dc.subjectNanoreinforcements
dc.subjectPolysaccharide films
dc.subjectSurface modification
dc.subjectToxicology
dc.titleBionanocomposites for Natural Food Packingen
dc.typeCapítulo de livro
unesp.departmentEngenharia Rural - FCApt

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Botucatu - FCA - Faculdade de Ciências Agronômicas