The scope of this paper was to use the cellulose nanocrystals (CNCs) coatings with outstanding gas barrier properties to implement fully compostable laminates (LAMCNC) structured of “Cellophane (19μm)/Aluminum metallization (<1 μm)/Tie (2μm)/CNCs (1μm)/Tie (3μm)/PLA (55μm)” in replacement of synthetic laminates (LAMEVOH) “PET (28μm)/Tie (1.2μm)/EVOH (3.3μm)/Tie (1.2μm) PET (25μm)/Tie (1.2μm)/PE (12.25μm)” currently used for oxidation-sensitive food products. Subsequently, a comparative twomonth food shelf-life assessment was designed by using the two types of laminates to fabricate identical-sized pouches and filled with ground coffee and grated cheese then sealed under 100% N2 to be finally stored at 23°C/30°C/40°C and 5°C/23°C respectively.
|Titolo:||Food life extension by cellulose nanocrystals coatings|
|Data di pubblicazione:||2019|
|Appare nelle tipologie:||4.1 Contributo in Atti di convegno|