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Properties of Micro- and Nano-Reinforced Biopolymers for Food Applications

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Polymers for Food Applications

Abstract

Food packaging implies a significant consumption of different materials, of which plastics are the second most widely used. So, the development of biopolymers for food packaging applications is critically important. Although several biopolymers are available for different applications, they have some drawbacks and their functional properties need to be adapted for food packaging requirements. The incorporation of micro- and nano-fillers into the biopolymer matrix has proven to be an alternative means of improving their mechanical and barrier properties. In composites, the polymer forms the continuous matrix while the dispersed filler phase helps to positively modify the functional characteristics of the material. Different kinds of fillers have been used which modify the material characteristics as a function of their content and filler-matrix interactions. The particle size and shape, the amount and distribution and the chemical nature of the fillers are key factors in the final properties of the composite. In general, thermomechanical processes with high shearing forces and temperatures for the required time are needed to guarantee the convenient dispersion of the filler within the polymer matrix. In this chapter, the different kinds of fillers used in biopolymer composites have been summarized. The relevant surface properties and the changes induced by fillers on the mechanical, barrier and thermal properties of micro- and nano-composites have been discussed, with emphasis on food packaging applications. The processing techniques, formulation and final structure of materials have also been reviewed, as well as the influence of the fillers on the biodegradation behaviour of composites.

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Abbreviations

AFM:

Atomic Force Microscopy

Ag-NPs:

Ag nanoparticles

ATBC:

Acetyltributyl citrate

BCNW:

Bacterial cellulose nanowhiskers

ChNC:

Chitin nanocrystals

CMC:

Carboxymethyl cellulose

CNC:

Cellulose nanocrystals

CNF:

Cellulose nanofibrils

DSC:

Differential Scanning Calorimetry

FESEM:

Field emission scanning electron microscopy

FTIR:

Fourier-transform infrared spectroscopy

GTA:

Glycerol triacetate

HPMC:

(Hidroxypropil)metil cellulose

MC:

Methylcellulose

MCC:

Microcrystalline cellulose

Mnt:

Montmorillonite

NCC:

Nano-crystalline cellulose

PBS:

Poly(butylene succinate)

PBTA:

Poly(butylene adipate co-terephthalate)

PCL:

Polycaprolactone

PEG:

Polyethylen glycol

PHA:

Polyhydroxyalcanoates

PHB:

Polyhydroxybutyrate

PHBV:

Polyhydroxyl-3-butyrate-co23-valerate

PHBV12:

Polyhydroxybutyrate with 12 mol% of valerate and containing 10 wt% of the plasticizer citric ester

PLA:

Poly(lactic) acid

PLLA:

Poly(l-lactide)

PVA:

Poly(vinyl alcohol)

SEM:

Scanning Electron Microscopy

TPCS:

Thermoplastic corn starch

TPS:

Thermoplastic starch

WSNC:

Waxy starch nanocrystals

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Acknowledgements

The authors thank the Ministerio de Economía y Competitividad (Spain) for the financial support provided through Project AGL2016-76699-R.

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Authors and Affiliations

  1. Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain

    Sofía Collazo-Bigliardi & Amparo Chiralt

  2. Programa de Ingeniería de Alimentos, Facultad de Ingeniería, Universidad de Cartagena, Cartagena de Indias D.T y C, Colombia

    Rodrigo Ortega-Toro

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  1. Sofía Collazo-Bigliardi
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  2. Rodrigo Ortega-Toro
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  3. Amparo Chiralt
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Correspondence to Rodrigo Ortega-Toro .

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  1. Thermoplastic Composite Materials (CoMP) Group, Faculty of Engineering, Institute of Research in Materials Science and Technology (INTEMA), National University of Mar del Plata (UNMdP) and National Scientific and Technical Research Council (CONICET), Mar del Plata, Buenos Aires, Argentina

    Tomy J. Gutiérrez

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Collazo-Bigliardi, S., Ortega-Toro, R., Chiralt, A. (2018). Properties of Micro- and Nano-Reinforced Biopolymers for Food Applications. In: Gutiérrez, T. (eds) Polymers for Food Applications . Springer, Cham. https://doi.org/10.1007/978-3-319-94625-2_4

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