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J. Łopacka

Nanoparticles used to improve physical properties of polymer composites for food packaging materials

Polimery 2013, No 11-12, 864


DOI: dx.doi.org/10.14314/polimery.2013.864

Summary

This paper is a literature review concerning the application of various types of nanoparticles in the manufacture of polymer composites, which are used in packaging materials intended to come into contact with food. The use of nanocomposites containing only a few weight percent of the fillers such as layered silicates, cellulose nanowhiskers, carbon nanotubes, silica nanoparticles or starch nanocrystals, can improve the mechanical, barrier and other physical properties of packaging materials.


Key words: nanotechnology, nanocomposites, packaging, food, montmorillonite, starch, cellulose, carbon nanotubes

e-mail: joanna_kazmierczak@sggw.pl

J. Łopacka (78.2 KB)
Nanoparticles used to improve physical properties of polymer composites for food packaging materials