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

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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.

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Abbreviations

BOPP:

Biaxially oriented polypropylene

BPEI:

Branched poly(ethylenimine)

C-CNCW:

carboxylated cellulose nano crystal whisker

CF:

Carbon fiber

CH:

Chitosan

CNW:

Cellulose nanowhiskers

COC:

Cyclic olefin copolymer

CR:

Carrageenan

DA-GO:

Dodecyl amine-functionalized graphene oxide

DA-RGO:

Dodecyl amine-functionalized reduced graphene oxide

EP:

Epoxy resin

EPDM:

Ethylene–propylene–diene rubber

EVA:

Ethylene-vinyl acetate

EVOH:

Ethylene vinyl alcohol

FTIR:

Fourier transform infrared spectroscopy

GNPs:

Graphite nanoplatelets

GO:

Graphene oxide

GONS:

Graphene oxide nanosheet

HDPE:

High density polyethylene

HEC:

Hydroxyethyl cellulose

ICN:

n-Octadecyl isocyanate

IIR:

Poly (isobutylene- isoprene) rubber

LAP:

Laponite

LCP:

Liquid-crystal polymer

LDPE:

Low density polyethylene

Li-Hec:

Lithium fluoro-hectorite

LLDPE:

Linear low density polyethylene

MMT:

Montmorillonite

MXD6:

Poly(m-xylylene adipamide)

Nafion:

hydrophobic fluorinated polymer

NFC:

Nanofibrillated cellulose

O-MMT:

Organo-modified montmorillonite

OPP:

Oriented polypropylene

O-VER:

Organo-vermiculite

PA:

polyamide

PAA:

Poly(acrylic acid)

PAAm:

Poly(allyl amine)

PAH:

Poly(allyl amine hydrochloride)

PAI:

Poly(amide-imide)

PAM:

Polyacrylamide

PAN:

Polyacrylonitrile

PC:

Polycarbonate

PCL:

Polycaprolactone

PEI:

Polyethylenimine

PEN:

Polyethylene naphthalate

PEO:

Polyethylene oxide

PET:

Polyethylene terephthalate

PETG:

Polyethylene terephthalate glycol

PGD:

Polyglycidol

phr:

Weight parts per 100 weight parts polymer

PHB:

Polyhydroxyalkanoate

PI:

polyimide

PLA:

Poly lactic acid

PP:

Polypropylene

PS:

polystyrene

PSS:

Polystyrene sulfonate

PU:

polyurethane

PVA or PVOH:

Polyvinyl alcohol

PVAm:

Polyvinylamine

PVC:

Polyvinyl chloride

PVDC:

Poly (vinylidine) chloride

PVP:

Polyvinylpyrrolidone

PUR:

Polyurethane

RGO:

Reduced graphene oxide

RH:

Relative humidity

SBR:

Styrene butadiene rubber

VAC:

Vinyl acetate

VMT:

Vermiculite

XG:

Xyloglucan

XNBR:

Carboxylated acrylonitrile butadiene rubber

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Acknowledgments

This study is related to the project NO. 1398/10200 from the Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran. We also appreciate “Student Research Committee” and “Research & Technology Chancellor” in Shahid Beheshti University of Medical Sciences for their financial support of this study.

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Authors and Affiliations

  1. Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti, University of Medical Sciences, P.O. Box19395-4741, Tehran, Iran

    Maryam Zabihzadeh Khajavi

  2. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology,, Shahid Beheshti University of Medical Sciences, P.O. Box19395-4741, Tehran, Iran

    Arezoo Ebrahimi, Mehdi Farhoodi, Adel Mirza Alizadeh & Musarreza Taslikh

  3. Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran

    Mojtaba Yousefi

  4. Iran Polymer and Petrochemical Institute (IPPI), PO BOX: 14965-115, Tehran, Iran

    Shervin Ahmadi

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  1. Maryam Zabihzadeh Khajavi
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Zabihzadeh Khajavi, M., Ebrahimi, A., Yousefi, M. et al. Strategies for Producing Improved Oxygen Barrier Materials Appropriate for the Food Packaging Sector. Food Eng Rev 12, 346–363 (2020). https://doi.org/10.1007/s12393-020-09235-y

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