Review article on nanocomposite materials for food packaging

31 August 2017

Maintaining the quality of food products during its shelf life is a prominent problem in food industry. Incorporation of nanoparticles in food packaging is a novel technique to enhance its mechanical and barrier properties.
Researchers at the University of Sri Jayewardenepura in Sri Lanka have published a review article in the International Journal of Chemical Studies. The article reviews different nanoparticles which can be incorporated in to synthetic and biological polymers, methods of synthesizing and their antimicrobial activity towards foods. Moreover, nanocomposites films which can be used in food packaging industry and the mode of improving antimicrobial activity are emphasized.
Click here for the article (181 kB).
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