Improving packaged food quality and safety.: Part 2:: Nanocomposites
Improving packaged food quality and safety.: Part 2:: Nanocomposites
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DOI：
10.1080/02652030500239656
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发表时间：
2005-10-01
影响因子：
2.9
通讯作者：
Gimenez, E
中科院分区：
文献类型：
--
作者：
Lagarón, JM;Cabedo, L;Gimenez, E
本文收集了许多重要的结果，其中纳米技术通过增加乙烯-乙烯醇共聚物（EVOH）和聚乳酸（PLA）生物聚合物在干燥和潮湿条件下对氧气的阻隔性能，令人满意地应用于改善包装食品的质量和安全。在食品接触应用的正面清单中，改性单层粘土的聚合物基质中的纳米分散体是增加包装食品保质期的适当方法。尽管原则上没有理由相信使用正面清单中的物质“充分”修饰的纳米复合材料会对食品接触应用造成任何直接的风险威胁，但在纳米技术的整个领域内，关于潜在迁移问题和生命周期分析的进一步研究仍然必须出现，以证实这一事实。
This paper gathers a number of significant results where nanotechnology was satisfactorily applied to improve packaged food quality and safety by increasing the barrier properties to oxygen of an ethylene-vinyl alcohol copolymer (EVOH) in dry and under humid conditions and of a poly(lactic acid) (PLA) biopolymer. The nanodispersion in the polymer matrix of modified monolayers of clays included in positive lists for food-contact applications is an adequate methodology to increase packaged food shelf-life. In spite of the fact that, in principle, there is no reason to believe that 'adequately' modified nanocomposites making use of substances in positive lists can impose any immediate risk threat for food-contact applications, further studies concerning potential migration issues and life-cycle analysis have to still emerge within the overall field of nanotechnology to corroborate the fact.