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Strategies for Producing Improved Oxygen Barrier Materials Appropriate for the Food Packaging Sector Publisher



Zabihzadeh Khajavi M1 ; Ebrahimi A2 ; Yousefi M3 ; Ahmadi S4 ; Farhoodi M2 ; Mirza Alizadeh A2 ; Taslikh M2
Authors

Source: Food Engineering Reviews Published:2020


Abstract

Flexible and transparent polymeric and bio-polymeric “super barrier” packaging materials have become increasingly important in recent years especially for oxygen-sensitive foods packaging. Different approaches and emerging technologies have been applied in order to improve oxygen barrier properties which can extend the shelf life and maintain the quality and freshness of food products during their determined shelf life. In this review, we summarize the diverse strategies for manufacturing improved oxygen barrier materials including: incorporation of nanoparticles into polymer matrix, fabrication of multilayer polymer, creation of new barrier methods such as development of crystals in polymer matrix, and cross-linking technique. The structure, preparation, and gas barrier properties of obtained polymers via mentioned approaches are discussed in general along with detailed examples drawn from the scientific literature. [Figure not available: see fulltext.]. © 2020, Springer Science+Business Media, LLC, part of Springer Nature.
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