Influence of Food with High Moisture Content on Oxygen Barrier Property of Polyvinyl Alcohol (PVA)/Vermiculite Nanocomposite Coated Multilayer Packaging Film. Issue 2 (25th January 2018)

• Record Type: Journal Article
• Authors: Kim, Jung Min; Lee, Min Hyeock; Ko, Jung A.; Kang, Dong Ho; Bae, Hojae; Park, Hyun Jin
• Is Part Of: Journal of food science. Volume 83:Issue 2(2018)
• Page Start: 349
• Page End: 357
• Publication Date: 2018-01-25
• Subjects: food packaging -- food simulant -- nanocomposite -- oxygen barrier -- vermiculite; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.14012
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: This study investigates the potential complications in applying nanoclay‐based waterborne coating to packaging films for food with high moisture content. Multilayer packaging films were prepared by dry laminating commercially available polyvinyl alcohol (PVA)/vermiculite nanocomposite coating films and linear low‐density polyethylene film, and the changes in oxygen barrier properties were investigated according to different relative humidity using 3 types of food simulants. When the relative humidity was above 60%, the oxygen permeability increased sharply, but this was reversible. Deionized water and 3% acetic acid did not cause any large structural change in the PVA/vermiculite nanocomposite but caused a reversible deterioration of the oxygen barrier properties. In contrast, 50% ethanol, a simulant for the semifatty food, induced irreversible structural changes with deterioration of the oxygen barrier property. These changes are due to the characteristics of PVA rather than vermiculite. Practical Application: We believe this manuscript would be of interest to the wide group of researchers, organizations, and companies in the field of developing nanoclay‐based gas barrier packaging for foods with high moisture content. Hence, we wish to diffuse our knowledge to the scientific community.