A short review: Nanocellulose for smart biodegradable packaging in the food industry

C. G. Perdani, S. Gunawan*

*Corresponding author for this work

Research output: Contribution to journalConference articlepeer-review

7 Citations (Scopus)

Abstract

The role of food packaging has increased beyond by changing consumer preferences and expectations. In addition to these essential functions, the packaging extends shelf life, improves quality, and develops from environmentally friendly material. Nanocellulose is one of the renewable and natural source products that has been widely studied. Nanocellulose can develop into food packaging material due to its properties of oxygen and water vapor barriers when used as layers, fillers in composites and thin films stand cents. However, the use of nanocellulose is still limited due to its lack of physical properties. On the other hand, research in nanocellulose for smart packaging applications enhanced with several sensors or indicators accelerated in the last decade. This review mainly summarizes the fundamental properties of nanocellulose as a food packaging material, preparation nanocellulose material, their application on smart packaging, and their future perspective. The selection of nanocellulose material preparation methods and the selection of active ingredients that play a role in active and intelligent functions in packaging considerably determine the success of nanocellulose applications in food packaging main criticism appears of the difference between the results obtained in the model test and actual food storage conditions.

Original languageEnglish
Article number012032
JournalIOP Conference Series: Earth and Environmental Science
Volume924
Issue number1
DOIs
Publication statusPublished - 8 Dec 2021
Event5th International Conference on Green Agro-industry and Bioeconomy, ICGAB 2021 - Malang, Virtual, Indonesia
Duration: 6 Jul 20217 Jul 2021

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