Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/77149

TítuloActive packaging systems based on metal and metal oxide nanoparticles
Autor(es)Ballesteros, Lina F.
Lamsaf, Hafsae
Sebastian, Calderon V
Cerqueira, Miguel A.
Pastrana, Lorenzo
Teixeira, J. A.
Palavras-chaveactive food packaging
metal and metal oxide nanoparticles
synthesis of nanoparticles
petroleum-based and bio-based polymers
incorporation methods
functional properties
physicochemical properties
migration
food safety
life cycle assessment
Data26-Nov-2021
EditoraJohn Wiley & Sons
CitaçãoBallesteros, Lina F.; Lamsaf, Hafsae; Sebastian, Calderon V; Cerqueira, Miguel A.; Pastrana, Lorenzo; Teixeira, José A., Active packaging systems based on metal and metal oxide nanoparticles. In J. Parameswaranpillai, R.E. Krishnankutty, A. Jayakumar, S.M. Rangappa, S. Siengchin, Nanotechnology-Enhanced Food Packaging, John Wiley & Sons, Ltd, 2021. ISBN: 9783527827718, 143-181
Resumo(s)Summary Active packaging refers to a set of systems usually aiming to protect and extend the shelf life of food. The incorporation of metal (e.g. zinc, silver, copper, and gold) and metal oxide (e.g. zinc oxide, titanium dioxide, and magnesium oxide) nanoparticles into petroleum-based and bio-based polymers has progressively increased for active packaging purposes. These nanoparticles provide to the packaging functional characteristics such as antimicrobial capacity, oxygen scavenging, and photocatalytic activity, as well as better mechanical performance and enhancement of barrier properties. Therefore, the present chapter overviews the incorporation of metal and metal oxide nanoparticles into different materials for the development of active packaging systems with multiple functionalities. The types of metal nanoparticles applied to package materials, the main production methods, and the incorporation of them into the packaging are addressed. Additionally, the main features and limitations related to the effect of metal-based nanoparticles on the packaging properties, as well as the possible particle migration to the food and environment when discarded, are discussed.
TipoCapítulo de livro
URIhttps://hdl.handle.net/1822/77149
ISBN9783527827718
DOI10.1002/9783527827718.ch7
Versão da editorahttps://onlinelibrary.wiley.com/doi/book/10.1002/9783527827718
Arbitragem científicayes
AcessoAcesso restrito UMinho
Aparece nas coleções:CEB - Livros e Capítulos de Livros / Books and Book Chapters

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