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Sustainable Nanocomposites in Food Packaging

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Sustainable Polymer Composites and Nanocomposites

Abstract

Plastics have been used extensively and exploited its usages in various applications such as packaging materials, automotive parts, tubes, pipes, and many more. The plastics have attracted many fields for its versatility, lightweight, and durability. Plastics are being used broadly as food packaging materials which come as bottle containers, food containers, and lightweight take-away food packets. However, as plastics are not degradable, they are causing a major environmental problem due to scarce of landfill sites. The plastics are also being washed into the sea and causing pollution in the ocean and being eaten by the fishes. Thus, there cause a need for developing biodegradable materials that have both mechanical strength and biodegradable. A lot of researchers are contributing to developing biodegradable materials that can substitute conventional polymers, however, there is still limit of mechanical strength and elongation-at-break as per need for food packaging. Therefore, the polymers/biodegradable polymers are being mixed with nano-sized fillers to form nanocomposites which have improved mechanical strength. In this chapter, preparations of nanocomposites are discussed thoroughly and the characterizations that are being used to study the properties of the nanocomposites are detailed in the sections below.

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Abbreviations

APs:

Alkyl phenols

CNCs:

Cellulose nanocrystals

CNT:

Carbon nanotube

CNW:

Cellulose nanowhisker

CO2PC:

Carbon dioxide permeability coefficient

CO2TR:

Carbon dioxide transmission rate

DSC:

Differential scanning calorimetry

DMF:

N, N-dimethylformamide

EVOH:

Ethylene vinyl alcohol copolymer

HDPE:

High-density polyethylene

HPMC:

Hydroxyl propyl methyl cellulose

HT:

Hydroxytyrosol

HV:

Hydroxyl-valerate

LDPE:

Low-density polyethylene

MgO:

Magnesium oxide

MMT:

Montmorillonite

MWNT:

Multi-walled carbon nanotube

OPC:

Oxygen permeability coefficient

OTR:

Oxygen transmission rate

PANI:

Polyaniline

PCL:

Poly(e-caprolactone)

PEG:

Polyethylene glycol

PEGME:

Polyethylene glycol methyl ether

PET:

Polyethylene terephthalate

PHA:

Poly hydroxyalkanoate

PHB:

Polyhydroxy butyrate

PHBV:

Polyhydroxybutyrate-co-hydroxyvalerate

PLA:

Polylactic acid

PP:

Polypropylene

PVA:

Polyvinyl alcohol

ROP:

Ring-opening polymerization

SEM:

Scanning electron microscopy

TGA:

Thermogravimetric analysis

WHO:

World health organization

WSC:

Water-soluble chitosan

WVPC:

Water vapour permeability coefficient

WVTR:

Water vapour transmission rate

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Acknowledgements

The authors wish to thank Ministry of Education Malaysia for the Fundamental Research Grant Scheme, FRGS14-105-0346, FRGS14-108-0349, FRGS16-003-0502 and RIGS16-085-0249 for the financial support and International Islamic University Malaysia for the facilities and equipment in making these studies a success.

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Authors and Affiliations

  1. Department of Manufacturing and Materials Engineering, Faculty of Engineering, International Islamic University Malaysia, Jalan Gombak, 53100, Kuala Lumpur, Malaysia

    H. Anuar, Y. F. Buys, M. A. Siti Nur E’zzati, A. R. Siti Munirah Salimah, M. S. Mahmud & N. Mohd Nordin

  2. Department of Biotechnology Engineering, Faculty of Engineering, International Islamic University Malaysia, Jalan Gombak, 53100, Kuala Lumpur, Malaysia

    F. B. Ali & S. A. Adli

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  1. H. Anuar
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Editors and Affiliations

  1. Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India

    Inamuddin

  2. School of Chemical Sciences, Mahatma Gandhi University, Kottayam, Kerala, India

    Sabu Thomas

  3. Mahatma Gandhi University, Kottayam, Kerala, India

    Raghvendra Kumar Mishra

  4. Chemistry Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia

    Abdullah M. Asiri

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Anuar, H. et al. (2019). Sustainable Nanocomposites in Food Packaging. In: Inamuddin, Thomas, S., Kumar Mishra, R., Asiri, A. (eds) Sustainable Polymer Composites and Nanocomposites. Springer, Cham. https://doi.org/10.1007/978-3-030-05399-4_15

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