Nowadays, environmental pollution due to synthetic polymers represents one of the biggest worldwide challenges. As demonstrated in numerous scientific articles, plant-based nanocellulose (NC) is a biodegradable and nontoxic material whose mechanical, rheological, and gas barrier properties are competitive compared to those of oil-based plastics. However, the sensitivity of NC in humid ambient and lack of thermosealability have proven to be a major obstacle that hinders its breakthrough in various sectors including food packaging. In recent years, attempts have been made in order to provide a hydrophobic character to NC through chemical modifications. In addition, extensive works on nanocellulose applications in food packaging such as coating, layer-by-layer, casting, and electrospinning have been reported. Despite these enormous advances, it can easily be observed that packaging manufacturers have not yet shown a particular interest in terms of applicability and processability of the nanocellulose due to the lack of guidelines and guarantee on the success of their implementation. This review is useful for researchers and packaging manufacturers because it puts emphasis on recent works that have dealt with the nanocellulose applications and focuses on the best strategies to be adopted for swift and sustainable industrial manufacturing scale-up of high-performance bio-based/compostable packaging in replacement of the oil-based counterparts used today.
Manufacturing of Food Packaging Based on Nanocellulose : Current Advances and Challenges / G. Fotie, S. Limbo, L. Piergiovanni. - In: NANOMATERIALS. - ISSN 2079-4991. - 10:9(2020 Aug 31), pp. 1726.1-1726.26.
|Titolo:||Manufacturing of Food Packaging Based on Nanocellulose : Current Advances and Challenges|
FOTIE, GHISLAIN (Primo) (Corresponding)
LIMBO, SARA (Secondo)
PIERGIOVANNI, LUCIANO (Ultimo)
|Parole Chiave:||bio-based; compostable food packaging; hydrophobic nanocellulose; nanocellulose coating and lamination|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||31-ago-2020|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.3390/nano10091726|
|Appare nelle tipologie:||01 - Articolo su periodico|