Abstract
Abstract: This study investigates the potential complications in applying nanoclay-based waterborne coating to packaging films for food with high moisture content. Multilayer packaging films were prepared by dry laminating commercially available polyvinyl alcohol (PVA)/vermiculite nanocomposite coating films and linear low-density polyethylene film, and the changes in oxygen barrier properties were investigated according to different relative humidity using 3 types of food simulants. When the relative humidity was above 60%, the oxygen permeability increased sharply, but this was reversible. Deionized water and 3% acetic acid did not cause any large structural change in the PVA/vermiculite nanocomposite but caused a reversible deterioration of the oxygen barrier properties. In contrast, 50% ethanol, a simulant for the semifatty food, induced irreversible structural changes with deterioration of the oxygen barrier property. These changes are due to the characteristics of PVA rather than vermiculite. Practical Application: We believe this manuscript would be of interest to the wide group of researchers, organizations, and companies in the field of developing nanoclay-based gas barrier packaging for foods with high moisture content. Hence, we wish to diffuse our knowledge to the scientific community.
Original language | English |
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Pages (from-to) | 349-357 |
Number of pages | 9 |
Journal | Journal of Food Science |
Volume | 83 |
Issue number | 2 |
DOIs | |
Publication status | Published - 2018 Feb 1 |
Bibliographical note
Publisher Copyright:© 2018 Institute of Food Technologists®
Keywords
- food packaging
- food simulant
- nanocomposite
- oxygen barrier
- vermiculite
ASJC Scopus subject areas
- Food Science