Development of a layered bacterial nanocellulose-PHBV composite for food packaging.

Francisco A G S SilvaMariana MatosFernando DouradoMaria A M ReisPedro C BrancoFátima PoçasMiguel Gama

Published in: Journal of the science of food and agriculture (2022)

Overall, the mechanical and barrier properties of the layered composite obtained were considered suitable for food-packaging applications. The plasticizing (with glycerol or polyethylene glycol) of BNC significantly improved the mechanical performance and the PHBV coating reduced the water affinity (vapor and liquid state) on BNC. © 2022 Society of Chemical Industry.

Keyphrases

reduced graphene oxide
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human health
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ion batteries
climate change