{"title":"哈洛来石纳米管和纳米纤维素结合 PVA-PEO 薄膜的机械、热和阻隔性能得到改善：食品包装应用","authors":"Jija Thomas , P. Selvin Thomas , Ranimol Stephen","doi":"10.1016/j.fpsl.2024.101373","DOIUrl":null,"url":null,"abstract":"<div><div>This work presents a novel polyvinyl alcohol (PVA)-polyethylene oxide (PEO) nanocomposite with halloysite nanotube (HNT)-nanocellulose (NC) hybrid filler to tailor the mechanical, thermal, and barrier properties. PVA-PEO/ HNT-NC nanocomposites are characterized using various analytical techniques such as FTIR, XRD, TGA, DSC, and SEM. The study evaluated the impact of hybrid filler on water vapor transmission rate (WVTR), moisture retention capacity (MRC), peroxide value (POV), and mechanical properties. The simultaneous application of 3 wt% HNT and 5 wt% NC resulted in a 20 % increase in tensile strength and approximately two-fold increase in Young's modulus, with a maximum degradation temperature increase of 22° C and 16° C in the second and third stages, respectively. Compared to the pure blend, the nanocomposite exhibited a 67 % (26.7 ± 0.6 mEq/kg) improvement in oxygen barrier performance, while maintaining a low WVTR and good MRC, demonstrating their suitability for packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101373"},"PeriodicalIF":8.5000,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Improved mechanical, thermal, and barrier properties of halloysite nanotubes and nanocellulose incorporated PVA-PEO films: For food packaging applications\",\"authors\":\"Jija Thomas , P. Selvin Thomas , Ranimol Stephen\",\"doi\":\"10.1016/j.fpsl.2024.101373\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This work presents a novel polyvinyl alcohol (PVA)-polyethylene oxide (PEO) nanocomposite with halloysite nanotube (HNT)-nanocellulose (NC) hybrid filler to tailor the mechanical, thermal, and barrier properties. PVA-PEO/ HNT-NC nanocomposites are characterized using various analytical techniques such as FTIR, XRD, TGA, DSC, and SEM. The study evaluated the impact of hybrid filler on water vapor transmission rate (WVTR), moisture retention capacity (MRC), peroxide value (POV), and mechanical properties. The simultaneous application of 3 wt% HNT and 5 wt% NC resulted in a 20 % increase in tensile strength and approximately two-fold increase in Young's modulus, with a maximum degradation temperature increase of 22° C and 16° C in the second and third stages, respectively. Compared to the pure blend, the nanocomposite exhibited a 67 % (26.7 ± 0.6 mEq/kg) improvement in oxygen barrier performance, while maintaining a low WVTR and good MRC, demonstrating their suitability for packaging applications.</div></div>\",\"PeriodicalId\":12377,\"journal\":{\"name\":\"Food Packaging and Shelf Life\",\"volume\":\"46 \",\"pages\":\"Article 101373\"},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2024-10-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Packaging and Shelf Life\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2214289424001388\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289424001388","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Improved mechanical, thermal, and barrier properties of halloysite nanotubes and nanocellulose incorporated PVA-PEO films: For food packaging applications
This work presents a novel polyvinyl alcohol (PVA)-polyethylene oxide (PEO) nanocomposite with halloysite nanotube (HNT)-nanocellulose (NC) hybrid filler to tailor the mechanical, thermal, and barrier properties. PVA-PEO/ HNT-NC nanocomposites are characterized using various analytical techniques such as FTIR, XRD, TGA, DSC, and SEM. The study evaluated the impact of hybrid filler on water vapor transmission rate (WVTR), moisture retention capacity (MRC), peroxide value (POV), and mechanical properties. The simultaneous application of 3 wt% HNT and 5 wt% NC resulted in a 20 % increase in tensile strength and approximately two-fold increase in Young's modulus, with a maximum degradation temperature increase of 22° C and 16° C in the second and third stages, respectively. Compared to the pure blend, the nanocomposite exhibited a 67 % (26.7 ± 0.6 mEq/kg) improvement in oxygen barrier performance, while maintaining a low WVTR and good MRC, demonstrating their suitability for packaging applications.
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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