Nanotechnology Now - Press Release: Iranian Scientists Produce Nanobiocomposite Films for Foodstuff Packaging

Home > Press > Iranian Scientists Produce Nanobiocomposite Films for Foodstuff Packaging

Abstract:
Iranian researchers used response level results and succeeded in the presentation of nanobiocomposite films that are appropriate for the packaging of foodstuff.

Iranian Scientists Produce Nanobiocomposite Films for Foodstuff Packaging

Tehran, Iran | Posted on September 12th, 2013

The researchers also studied the environmental properties of the nanobiocomposite films such as degradation in soil and enzyme media.

"The films were produced based on solvent method according to the formulation of glycerol and sodium montmorillonite, and the required tests were carried out. In this research, the polymeric properties of the films were firstly investigated including tension strength, transparency, and contact angle. In the second stage of the research, the applications that are related to foodstuff were studied, such as ultraviolet light elimination and antimicrobial properties. At the end, the environmental issues such as degradation in soil and enzyme media were investigated as well," Amir Heidari, one of the researchers, expressed.

"To speak briefly about the results of the research, one can mention the modification in the mechanical properties. Nevertheless, based on the results, the effect of sodium montmorillonite particles in the modification of mechanical properties is much less than that of the glycerol in the reduction of mechanical properties. The reason is the fact that water stays in the polymeric matrix. It happens during the production of films through solvent method. Water can play role in this method as a softener too. Transparency and hydrophilicity of the samples increase as the amount of glycerol increases while they decrease in the presence of nanoparticles," he explained about the results of the research.

Based on the results, the produced polymeric films can be used for the packaging of dry foodstuff or as the primary packaging (which is in direct contact with the foodstuff). They can also be used as the secondary packaging in order to prevent the effect of humidity in the environment.

Results of the research have been published in details in September 2013, vol. 50, pp. 954-961.

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