Polyurethane nanocomposites for food packaging applications

Title

Polyurethane nanocomposites for food packaging applications

Creator

Benjamin, Sonia Theresa; K. P., Chaithra; J., Helen Rose; Abraham, Annu; Vinod, T.P.

Description

Progress in food packaging technology improves modern food trade by simplifying transportation and sales, while offering enhanced protection. Traditional food packaging uses petroleum-based and nonbiodegradable packaging materials, leading to severe environmental and health-related issues. Polymer nanocomposites can reduce traditional plastic consumption and achieve a high recycling efficiency while maintaining the desired barrier and mechanical properties. Polyurethane, a polymer with good mechanical properties, is characterized by low pollution, easy modification, and environmental protection. Innovations in its structure and functionality through the incorporation of nanoscale fillers have led to enhanced barrier properties, thermal stability, and biodegradability. Polyurethane nanocomposites (PUNCs) exhibit multifunctional properties owing to the synergistic effect of polymers and nanofillers, and are used to increase the shelf life of food products, reducing food waste and foodborne illness, thereby contributing to sustainable development goals. This chapter begins by elucidating the fundamental properties of PU and the significance of various nanocomposites in tailoring these properties to fit packaging requirements. This chapter also describes the role of PUNCs in extending the shelf life of food, providing ultraviolet light protection, barrier, antimicrobial, and antioxidant properties, and enhancing the mechanical strength of packaging materials. The recent advancements in food packaging applications of PUNCs and the challenges and future perspectives related to large-scale production, consumer acceptability, recyclability, and potential health implication aspects are discussed in this chapter. 2026 Elsevier Ltd. All rights reserved.

Source

Polyurethane Nanocomposites: Design Formulations, Preparation, Characterization and Applications;pp.765-813

Date

01-01-2025

Publisher

Elsevier

Subject

food packaging; food quality; mechanical properties; nanocomposites; polymer; Polyurethane

Coverage

Benjamin S.T., Department of Chemistry, CHRIST (Deemed to be University), Karnataka, Bengaluru, India; K. P. C., Department of Chemistry, CHRIST (Deemed to be University), Karnataka, Bengaluru, India; J. H.R., Department of Chemistry, CHRIST (Deemed to be University), Karnataka, Bengaluru, India; Abraham A., Department of Chemistry, CHRIST (Deemed to be University), Karnataka, Bengaluru, India; Vinod T.P., Department of Chemistry, CHRIST (Deemed to be University), Karnataka, Bengaluru, India

Rights

Restricted Access; Hardcopy may be available in the library

Relation

ISBN: 978-044329904-9; 978-044329905-6;

Format

online

Language

English

Type

Book chapter

Identifier

https://doi.org/10.1016/B978-0-443-29904-9.00017-7

https://www.scopus.com/pages/publications/105023934156?origin=resultslist