Polypyrrole/nanocellulose composite for food preservation: barrier and antioxidant characterization


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Bideau, B., Bras, J., Adoui, N., Loranger, E. et Daneault, C. (2017). Polypyrrole/nanocellulose composite for food preservation: barrier and antioxidant characterization. Food Packaging and Shelf Life, 12 . p. 1-8. ISSN 2214-2894 DOI 10.1016/j.fpsl.2017.01.007

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When food cannot be consumed immediately after production, food packaging must create a protective atmosphere around the food product. The packaging must improve the shelf life of perishable foods and protect the food from dirt, dust, oxygen, light, pathogenic microorganisms, and moisture by acting as an effective barrier to moisture, gases (CO2 and O2) or even by possessing antimicrobial properties. However, extending the shelf life and enhancing food quality while reducing packaging waste is encouraged. The exploration of new bio-based packaging materials, such as TEMPO-oxidize nanofibrillated cellulose (TOCN), has increased due to its biodegradable and renewable character. This work emphasizes the antioxidant activity and high barrier properties against the diffusion of oxygen, carbon dioxide and water vapor from a nanocomposite based on polypyrrole (PPy) and TOCN, as well as its biodegradability for food packaging applications. The preparation, characterization and application of the nanocomposite in food packaging are discussed. © 2017 Elsevier Ltd

Type de document: Article
Mots-clés libres: antioxidant composite gas barrier nanofibrillated cellulose polypyrrole
Date de dépôt: 01 juill. 2021 16:27
Dernière modification: 01 juill. 2021 16:27
Version du document déposé: Post-print (version corrigée et acceptée)
URI: https://depot-e.uqtr.ca/id/eprint/9637

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