Jing Neng, Yunyun Yang, Jimei Yu, Qian Guo, Kai Yang
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引用次数: 0
Abstract
The vast majority of food, such as French fries, hamburgers, pizza, fast food, etc. contain oil or fat substances, therefore, excellent oil resistance is one of the necessary requirements for food packaging. Paper-based materials are more environmentally friendly than common plastic packaging, but they do not possess oil resistance capability. In order to improve its oil resistance, oil-proof agents are gradually being produced and applied. This paper mainly introduces the oil-proof mechanism, potential hazards and development restrictions of fluorine-containing oil-proof agent, and focuses on the overview of the current development status of fluorine-free oil repellents that are harmless to human body and friendly to the environment, including: acrylate, chitosan, cellulose and protein. Through physicochemical modification, multi-functional oil repellents with improved water and oil repellency, good mechanical strength, recyclability, and excellent gas barrier properties can be obtained, which can promote the development progress of fluorine-free oil-proof agents in the future.
期刊介绍：
Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.
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