Development of a layered bacterial nanocellulose‐PHBV composite for food packaging

BACKGROUND Most of the current materials used in food packaging are synthetic and non‐degradable, raising environmental issues derived from the accumulation of plastics in landfills/waterways. The food industry increasingly needs eco‐friendly sustainable materials that meet food‐packaging requiremen...

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Veröffentlicht in:	Journal of the science of food and agriculture 2023-02, Vol.103 (3), p.1077-1087
Hauptverfasser:	A G Soares da Silva, Francisco, Matos, Mariana, Dourado, Fernando, A M Reis, Maria, C Branco, Pedro, Poças, Fátima, Gama, Miguel
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria bacterial nanocellulose Biodegradability Biodegradation Biopolymers Cellulose - chemistry Coatings Composite materials Contact angle Fermentation Food Food composition Food industry Food Packaging Food packaging industry Formic acid Glycerol Hydrophobicity Laminates Landfills Mechanical properties Multilayers Permeability PHBV plasticizer Polyethylene glycol Polyhydroxyalkanoates Polyhydroxyalkanoic acid Relative humidity Stiffness Sustainable materials Waste disposal sites Water vapor Waterways
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