Dépôt numérique

Cellulose Nanocrystals in Food Packaging

Criado, Paula; Fraschini, Carole; Hossain, Farah et Lacroix, Monique ORCID logoORCID: https://orcid.org/0000-0002-2042-4033 (2020). Cellulose Nanocrystals in Food Packaging In: Innovative Food Processing Technologies: A Comprehensive Review. Elsevier, Amsterdam, pp. 474-486.

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Food packaging has become more demanding in order to offer the consumer good quality foods with high standards such as material performance and extended shelf life. Developments such as smart packaging that could bring active compounds, outstanding gas/vapor barrier properties, and also biodegradability to reduce plastic waste disposal represent an additional asset in innovative food packaging. Cellulose nanocrystals (CNCs) are a natural nanomaterial derived from cellulose that has demonstrated stiffness and lightness properties. Because of their nanosized dimensions, CNCs add tortuosity, allowing limited access to molecules passing through materials into which they are embedded, as well as improving dispersion and modification for active compounds. The objective of this article is to highlight the most important characteristics of CNCs and their potential applications in food packaging.

Type de document: Chapitre de livre
Informations complémentaires: Chapitre 3.28
Mots-clés libres: Antimicrobial; Antioxidant; Biodegradability; Cellulose Nanocrystals; Food Packaging`Gas Barrier; Water Permeability
Centre: Centre INRS-Institut Armand Frappier
Date de dépôt: 23 juin 2022 02:24
Dernière modification: 23 juin 2022 02:24
URI: https://espace.inrs.ca/id/eprint/12318

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