A Review on: Nano-clay antimicrobial, migration and mechanical properties

سال انتشار: 1396
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 476

نسخه کامل این مقاله ارائه نشده است و در دسترس نمی باشد

استخراج به نرم افزارهای پژوهشی:

لینک ثابت به این مقاله:

شناسه ملی سند علمی:


تاریخ نمایه سازی: 17 آبان 1396

چکیده مقاله:

Nowadays, Nanotechnology has opened new horizons for food industry because of its more often applications in packaging foodstuff. In addition, nano additives such as nanoclay is widely used because of its excess ability to improve mechanical properties e.g. gas barrier and brittleness as well as antimicrobial properties. MMT, closite 15A, closite 20A and closite 30B are the most studied nanoclays and investigations have shown that their mechanical and anti-bacterial properties are different. As scientists have reported, exposure to nanoclays induces different effects on human, animals and microorganisms, thus evaluating its characteristics is highly suggested by legislative organizations. Despite declared beneficial effects of nanoclay, there are some approved and potential health risks which is related to their migration to foodstuff. Nanosized and molecular clays have different properties, therefore determination of size, shape and distribution are needed which are done by SEM, TEM, EDX and XRD analyses that are reviewed more specific in this paper. The review therefore include an overview of incorporation of nanoclay in polymeric food packaging and provide a detailed summery of studies relating to evaluation of antimicrobial, genotoxicity and cytotoxicity of clays as well as mechanical properties and devices and instruments used for their detection. In relation to migration of nanoclays from packaging to foodstuff, there are some contradictory points of view by both legislative organizations such as U.S. FDA, EFSA and WHO and scientists that are reviewed precisely.

کلیدواژه ها:


Saeed paidari

Food Science and Technology M.Sc. graduate student, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran

Hamed Ahari

Assistant Professor, Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran