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Optical, mechanical, structural, and antimicrobial properties of tamarind kernel powder, halloysite, and cinnamaldehyde nanocomposite films

Optical, mechanical, structural, and antimicrobial properties of tamarind kernel powder,... INTRODUCTIONPackaging plays an important role in maintaining the quality and safety of the food products from the manufacturing facility to the consumers' table. It protects the food products from various environmental impacts (e.g., shocks, stress, vibrations) and contaminants (e.g., dust particles and microbes). Fossil‐derived polymeric materials are mostly used in commercial food packaging because of their inexpensiveness, availability, and chemically inertness (Ahmed et al., 2018; Risch, 2009). Unfortunately, these packaging materials generate a significant amount of solid municipal waste. According to the United States Environmental Protection Agency (USEPA), the total municipal waste produced in the USA was 260 million tons in 2014, out of which 14.32 million tons were generated from petroleum‐based packaging wastes (USEPA, 2014). Furthermore, food contamination by various foodborne pathogens and spoilage microorganisms is another serious issue for public health. The World Health Organization (WHO) reported that around 600 million people were affected by foodborne illnesses caused by microbial pathogens in 2015, and among these, 420,000 succumbed to the illness (Ahmed et al., 2018). Therefore, to counter the aforementioned problems, there is a need to develop eco‐friendly and antimicrobial food packaging materials from sustainable sources, which can be capable of replacing conventional packaging materials and simultaneously improve the food safety.The http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Process Engineering Wiley

Optical, mechanical, structural, and antimicrobial properties of tamarind kernel powder, halloysite, and cinnamaldehyde nanocomposite films

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References (78)

Publisher
Wiley
Copyright
© 2022 Wiley Periodicals LLC.
ISSN
0145-8876
eISSN
1745-4530
DOI
10.1111/jfpe.14065
Publisher site
See Article on Publisher Site

Abstract

INTRODUCTIONPackaging plays an important role in maintaining the quality and safety of the food products from the manufacturing facility to the consumers' table. It protects the food products from various environmental impacts (e.g., shocks, stress, vibrations) and contaminants (e.g., dust particles and microbes). Fossil‐derived polymeric materials are mostly used in commercial food packaging because of their inexpensiveness, availability, and chemically inertness (Ahmed et al., 2018; Risch, 2009). Unfortunately, these packaging materials generate a significant amount of solid municipal waste. According to the United States Environmental Protection Agency (USEPA), the total municipal waste produced in the USA was 260 million tons in 2014, out of which 14.32 million tons were generated from petroleum‐based packaging wastes (USEPA, 2014). Furthermore, food contamination by various foodborne pathogens and spoilage microorganisms is another serious issue for public health. The World Health Organization (WHO) reported that around 600 million people were affected by foodborne illnesses caused by microbial pathogens in 2015, and among these, 420,000 succumbed to the illness (Ahmed et al., 2018). Therefore, to counter the aforementioned problems, there is a need to develop eco‐friendly and antimicrobial food packaging materials from sustainable sources, which can be capable of replacing conventional packaging materials and simultaneously improve the food safety.The

Journal

Journal of Food Process Engineering – Wiley

Published: Aug 1, 2022

Keywords: cinnamaldehyde; crystallinity; halloysite; nanocomposite; tamarind kernel powder

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