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EnglishThe 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 | |
| Autori interni: | ||
| Data di pubblicazione: | 2019 | |
| Rivista: | ||
| Handle: | http://hdl.handle.net/20.500.11769/375506 | |
| Appare nelle tipologie: | 4.1 Contributo in Atti di convegno |
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http://hdl.handle.net/20.500.11769/375506
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