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This book, a collection of 12 original contributions and 4 reviews, provides a selection of the most recent advances in the preparation, characterization, and applications of polymeric nanocomposites comprising nanoparticles. The concept of nanoparticle-reinforced polymers came about three decades ago, following the outstanding discovery of fullerenes and carbon nanotubes. One of the main ideas behind this approach is to improve the matrix mechanical performance. The nanoparticles exhibit higher specific surface area, surface energy, and density compared to microparticles and, hence, lower nanofiller concentrations are needed to attain properties comparable to, or even better than, those obtained by conventional microfiller loadings, which facilitates processing and minimizes the increase in composite weight. The addition of nanoparticles into different polymer matrices opens up an important research area in the field of composite materials. Moreover, many different types of inorganic nanoparticles, such as quantum dots, metal oxides, and ceramic and metallic nanoparticles, have been incorporated into polymers for their application in a wide range of fields, ranging from medicine to photovoltaics, packaging, and structural applications.

graphene oxide --- n/a --- latex compounding method --- gold nanoparticles --- ratiometric temperature sensing --- catalysis --- conjugated polymer nanoparticles --- carrier transport --- polymer-NP interface --- nanocomposites --- polyethylene --- structure-property relationship --- chemical and physical interface --- SiO2/TiO2 nanocomposite --- nanoparticles --- separation --- conductive polymer --- clays --- organic light-emitting diodes (OLEDs) --- nanocomposite --- molecular chain motion --- nanosheets --- morphology --- metal oxides --- hybrid hydrogels --- gas barrier properties --- nanomaterials --- in situ synthesis --- mechanical properties --- power cable insulation --- inorganic nanotubes --- surface modification of silica --- optoelectronic properties --- layered structures --- sol–gel --- nano-hybrids --- fluorescent assay --- N-isopropylacrylamide --- bismaleimide --- electrical property --- solar cell --- N-isopropylmethacrylamide --- SiO2 microspheres --- PFO/MEH-PPV hybrids --- power-conversion efficiency --- in-situ synthesis --- electrical breakdown --- active layer --- crystallization kinetics --- polypropylene nanocomposite --- electric energy storage --- silver ions --- composite membrane --- carbon nanoparticles --- graphene --- composites --- electrode --- reduced graphene oxide --- selective adsorption --- thermoresponsive hyperbranched polymer --- colorimetric sensor --- FRET --- polymers --- graphene-like WS2 --- polymer-matrix composites --- thermoplastic nanocomposite --- fluorescence resonance energy transfer --- PHBV --- melamine --- Ag nanoparticles --- adhesion --- chain topology --- interfacial layer --- silica/NR composite --- sol-gel

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The food packaging industry is experiencing one of the most relevant revolutions associated with the transition from fossil-based polymers to new materials of renewable origin. However, high production costs, low performance, and ethical issues still hinder the market penetration of bioplastics. Recently, coating technology was proposed as an additional strategy for achieving a more rational use of the materials used within the food packaging sector. According to the packaging optimization concept, the use of multifunctional thin layers would enable the replacement of multi-layer and heavy structures, thus reducing the upstream amount of packaging materials while maintaining (or even improving) the functional properties of the final package to pursue the goal of overall shelf life extension. Concurrently, the increasing requirements among consumers for convenience, smaller package sizes, and for minimally processed, fresh, and healthy foods have necessitated the design of highly sophisticated and engineered coatings. To this end, new chemical pathways, new raw materials (e.g., biopolymers), and non-conventional deposition technologies have been used. Nanotechnology, in particular, paved the way for the development of new architectures and never-before-seen patterns that eventually yielded nanostructured and nanocomposite coatings with outstanding performance. This book covers the most recent advances in the coating technology applied to the food packaging sector, with special emphasis on active coatings and barrier coatings intended for the shelf life extension of perishable foods.

Research & information: general --- active food packaging --- antimicrobial --- antioxidant --- biocatalytic --- surface modification --- pectin --- edible films --- biopolymer coatings --- fruits --- vegetables --- agricultural wastes --- revalorisation --- fresh-cut --- conditioning liquid --- coatings --- spoiling microorganisms --- probiotics --- Citrus spp. --- postharvest --- disease control --- fruit quality --- fungicide alternatives --- edible coatings --- chitosan --- antifungal ingredients --- gas barrier --- coating --- thin film --- PET bottle --- DLC --- SiOx --- SiOC --- isotactic polypropylene --- zinc oxide --- properties --- active packaging --- composites --- carvacrol --- coextrusion --- lysozyme --- lactoferrin --- salmon --- food coatings --- food preservation --- biopolymers --- antioxidant and antimicrobial agents --- burrata cheese --- shelf life --- antimicrobial coating --- packaging design --- bilayer films --- strawberry --- packaging --- chitosan hydrochloride --- edible film --- food safety --- antimicrobial properties --- Botrytis cinerea --- Pectobacterium carotovorum subsp. carotovorum --- rotting --- cellulose nanocrystals (CNC) --- starch nanoparticles (SNP) --- barrier films --- nanomaterials --- nanocomposites --- bio-coatings --- oxygen barrier --- water vapor barrier --- paper --- surface --- Raman --- microscopy --- mapping --- barrier coating --- paper-based food packaging material --- alginate --- water vapor transmission rate --- MOSH/MOAH migration --- permeation --- grease barrier --- water absorptiveness --- HPLC-GC coupled with a flame ionization detector (FID) --- structural changes --- egg preservation --- Carica papaya L. --- starch --- image analysis --- porphyrin --- chlorophyllin --- active coating --- photoactivation --- self-sanitizing --- bologna --- electrospinning --- electrospraying --- superhydrophobicity --- polyethylene terephthalate (PET) --- polylactide (PLA) --- active films --- thermogravimetric analysis --- UV protection --- X-ray diffraction --- PET --- lamination --- nanoindentation --- interface --- edible coating --- hairy fig fruits --- navel oranges --- physicochemical responses --- active food packaging --- antimicrobial --- antioxidant --- biocatalytic --- surface modification --- pectin --- edible films --- biopolymer coatings --- fruits --- vegetables --- agricultural wastes --- revalorisation --- fresh-cut --- conditioning liquid --- coatings --- spoiling microorganisms --- probiotics --- Citrus spp. --- postharvest --- disease control --- fruit quality --- fungicide alternatives --- edible coatings --- chitosan --- antifungal ingredients --- gas barrier --- coating --- thin film --- PET bottle --- DLC --- SiOx --- SiOC --- isotactic polypropylene --- zinc oxide --- properties --- active packaging --- composites --- carvacrol --- coextrusion --- lysozyme --- lactoferrin --- salmon --- food coatings --- food preservation --- biopolymers --- antioxidant and antimicrobial agents --- burrata cheese --- shelf life --- antimicrobial coating --- packaging design --- bilayer films --- strawberry --- packaging --- chitosan hydrochloride --- edible film --- food safety --- antimicrobial properties --- Botrytis cinerea --- Pectobacterium carotovorum subsp. carotovorum --- rotting --- cellulose nanocrystals (CNC) --- starch nanoparticles (SNP) --- barrier films --- nanomaterials --- nanocomposites --- bio-coatings --- oxygen barrier --- water vapor barrier --- paper --- surface --- Raman --- microscopy --- mapping --- barrier coating --- paper-based food packaging material --- alginate --- water vapor transmission rate --- MOSH/MOAH migration --- permeation --- grease barrier --- water absorptiveness --- HPLC-GC coupled with a flame ionization detector (FID) --- structural changes --- egg preservation --- Carica papaya L. --- starch --- image analysis --- porphyrin --- chlorophyllin --- active coating --- photoactivation --- self-sanitizing --- bologna --- electrospinning --- electrospraying --- superhydrophobicity --- polyethylene terephthalate (PET) --- polylactide (PLA) --- active films --- thermogravimetric analysis --- UV protection --- X-ray diffraction --- PET --- lamination --- nanoindentation --- interface --- edible coating --- hairy fig fruits --- navel oranges --- physicochemical responses

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The food packaging industry is experiencing one of the most relevant revolutions associated with the transition from fossil-based polymers to new materials of renewable origin. However, high production costs, low performance, and ethical issues still hinder the market penetration of bioplastics. Recently, coating technology was proposed as an additional strategy for achieving a more rational use of the materials used within the food packaging sector. According to the packaging optimization concept, the use of multifunctional thin layers would enable the replacement of multi-layer and heavy structures, thus reducing the upstream amount of packaging materials while maintaining (or even improving) the functional properties of the final package to pursue the goal of overall shelf life extension. Concurrently, the increasing requirements among consumers for convenience, smaller package sizes, and for minimally processed, fresh, and healthy foods have necessitated the design of highly sophisticated and engineered coatings. To this end, new chemical pathways, new raw materials (e.g., biopolymers), and non-conventional deposition technologies have been used. Nanotechnology, in particular, paved the way for the development of new architectures and never-before-seen patterns that eventually yielded nanostructured and nanocomposite coatings with outstanding performance. This book covers the most recent advances in the coating technology applied to the food packaging sector, with special emphasis on active coatings and barrier coatings intended for the shelf life extension of perishable foods.

active food packaging --- antimicrobial --- antioxidant --- biocatalytic --- surface modification --- pectin --- edible films --- biopolymer coatings --- fruits --- vegetables --- agricultural wastes --- revalorisation --- fresh-cut --- conditioning liquid --- coatings --- spoiling microorganisms --- probiotics --- Citrus spp. --- postharvest --- disease control --- fruit quality --- fungicide alternatives --- edible coatings --- chitosan --- antifungal ingredients --- gas barrier --- coating --- thin film --- PET bottle --- DLC --- SiOx --- SiOC --- isotactic polypropylene --- zinc oxide --- properties --- active packaging --- composites --- carvacrol --- coextrusion --- lysozyme --- lactoferrin --- salmon --- n/a --- food coatings --- food preservation --- biopolymers --- antioxidant and antimicrobial agents --- burrata cheese --- shelf life --- antimicrobial coating --- packaging design --- bilayer films --- strawberry --- packaging --- chitosan hydrochloride --- edible film --- food safety --- antimicrobial properties --- Botrytis cinerea --- Pectobacterium carotovorum subsp. carotovorum --- rotting --- cellulose nanocrystals (CNC) --- starch nanoparticles (SNP) --- barrier films --- nanomaterials --- nanocomposites --- bio-coatings --- oxygen barrier --- water vapor barrier --- paper --- surface --- Raman --- microscopy --- mapping --- barrier coating --- paper-based food packaging material --- alginate --- water vapor transmission rate --- MOSH/MOAH migration --- permeation --- grease barrier --- water absorptiveness --- HPLC–GC coupled with a flame ionization detector (FID) --- structural changes --- egg preservation --- Carica papaya L. --- starch --- image analysis --- porphyrin --- chlorophyllin --- active coating --- photoactivation --- self-sanitizing --- bologna --- electrospinning --- electrospraying --- superhydrophobicity --- polyethylene terephthalate (PET) --- polylactide (PLA) --- active films --- thermogravimetric analysis --- UV protection --- X-ray diffraction --- PET --- lamination --- nanoindentation --- interface --- edible coating --- hairy fig fruits --- navel oranges --- physicochemical responses --- HPLC-GC coupled with a flame ionization detector (FID)