Influence of Food with High Moisture Content on Oxygen Barrier Property of Polyvinyl Alcohol (PVA)/Vermiculite Nanocomposite Coated Multilayer Packaging Film

Jung Min Kim, Min Hyeock Lee, Jung A. Ko, Dong Ho Kang, Hojae Bae, Hyun Jin Park

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Abstract: This study investigates the potential complications in applying nanoclay-based waterborne coating to packaging films for food with high moisture content. Multilayer packaging films were prepared by dry laminating commercially available polyvinyl alcohol (PVA)/vermiculite nanocomposite coating films and linear low-density polyethylene film, and the changes in oxygen barrier properties were investigated according to different relative humidity using 3 types of food simulants. When the relative humidity was above 60%, the oxygen permeability increased sharply, but this was reversible. Deionized water and 3% acetic acid did not cause any large structural change in the PVA/vermiculite nanocomposite but caused a reversible deterioration of the oxygen barrier properties. In contrast, 50% ethanol, a simulant for the semifatty food, induced irreversible structural changes with deterioration of the oxygen barrier property. These changes are due to the characteristics of PVA rather than vermiculite. Practical Application: We believe this manuscript would be of interest to the wide group of researchers, organizations, and companies in the field of developing nanoclay-based gas barrier packaging for foods with high moisture content. Hence, we wish to diffuse our knowledge to the scientific community.

Original languageEnglish
Pages (from-to)349-357
Number of pages9
JournalJournal of Food Science
Volume83
Issue number2
DOIs
Publication statusPublished - 2018 Feb 1

Fingerprint

nanocomposites
Polyvinyl Alcohol
Nanocomposites
packaging films
polyvinyl alcohol
vermiculite
Product Packaging
nanoclays
Food Packaging
Oxygen
water content
oxygen
Food
Humidity
coatings
relative humidity
deterioration
polyethylene film
food packaging
Polyethylene

Keywords

  • food packaging
  • food simulant
  • nanocomposite
  • oxygen barrier
  • vermiculite

ASJC Scopus subject areas

  • Food Science

Cite this

Influence of Food with High Moisture Content on Oxygen Barrier Property of Polyvinyl Alcohol (PVA)/Vermiculite Nanocomposite Coated Multilayer Packaging Film. / Kim, Jung Min; Lee, Min Hyeock; Ko, Jung A.; Kang, Dong Ho; Bae, Hojae; Park, Hyun Jin.

In: Journal of Food Science, Vol. 83, No. 2, 01.02.2018, p. 349-357.

Research output: Contribution to journalArticle

@article{79f570b9d34941fbb29f6071d963f1bd,
title = "Influence of Food with High Moisture Content on Oxygen Barrier Property of Polyvinyl Alcohol (PVA)/Vermiculite Nanocomposite Coated Multilayer Packaging Film",
abstract = "Abstract: This study investigates the potential complications in applying nanoclay-based waterborne coating to packaging films for food with high moisture content. Multilayer packaging films were prepared by dry laminating commercially available polyvinyl alcohol (PVA)/vermiculite nanocomposite coating films and linear low-density polyethylene film, and the changes in oxygen barrier properties were investigated according to different relative humidity using 3 types of food simulants. When the relative humidity was above 60{\%}, the oxygen permeability increased sharply, but this was reversible. Deionized water and 3{\%} acetic acid did not cause any large structural change in the PVA/vermiculite nanocomposite but caused a reversible deterioration of the oxygen barrier properties. In contrast, 50{\%} ethanol, a simulant for the semifatty food, induced irreversible structural changes with deterioration of the oxygen barrier property. These changes are due to the characteristics of PVA rather than vermiculite. Practical Application: We believe this manuscript would be of interest to the wide group of researchers, organizations, and companies in the field of developing nanoclay-based gas barrier packaging for foods with high moisture content. Hence, we wish to diffuse our knowledge to the scientific community.",
keywords = "food packaging, food simulant, nanocomposite, oxygen barrier, vermiculite",
author = "Kim, {Jung Min} and Lee, {Min Hyeock} and Ko, {Jung A.} and Kang, {Dong Ho} and Hojae Bae and Park, {Hyun Jin}",
year = "2018",
month = "2",
day = "1",
doi = "10.1111/1750-3841.14012",
language = "English",
volume = "83",
pages = "349--357",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "2",

}

TY - JOUR

T1 - Influence of Food with High Moisture Content on Oxygen Barrier Property of Polyvinyl Alcohol (PVA)/Vermiculite Nanocomposite Coated Multilayer Packaging Film

AU - Kim, Jung Min

AU - Lee, Min Hyeock

AU - Ko, Jung A.

AU - Kang, Dong Ho

AU - Bae, Hojae

AU - Park, Hyun Jin

PY - 2018/2/1

Y1 - 2018/2/1

N2 - Abstract: This study investigates the potential complications in applying nanoclay-based waterborne coating to packaging films for food with high moisture content. Multilayer packaging films were prepared by dry laminating commercially available polyvinyl alcohol (PVA)/vermiculite nanocomposite coating films and linear low-density polyethylene film, and the changes in oxygen barrier properties were investigated according to different relative humidity using 3 types of food simulants. When the relative humidity was above 60%, the oxygen permeability increased sharply, but this was reversible. Deionized water and 3% acetic acid did not cause any large structural change in the PVA/vermiculite nanocomposite but caused a reversible deterioration of the oxygen barrier properties. In contrast, 50% ethanol, a simulant for the semifatty food, induced irreversible structural changes with deterioration of the oxygen barrier property. These changes are due to the characteristics of PVA rather than vermiculite. Practical Application: We believe this manuscript would be of interest to the wide group of researchers, organizations, and companies in the field of developing nanoclay-based gas barrier packaging for foods with high moisture content. Hence, we wish to diffuse our knowledge to the scientific community.

AB - Abstract: This study investigates the potential complications in applying nanoclay-based waterborne coating to packaging films for food with high moisture content. Multilayer packaging films were prepared by dry laminating commercially available polyvinyl alcohol (PVA)/vermiculite nanocomposite coating films and linear low-density polyethylene film, and the changes in oxygen barrier properties were investigated according to different relative humidity using 3 types of food simulants. When the relative humidity was above 60%, the oxygen permeability increased sharply, but this was reversible. Deionized water and 3% acetic acid did not cause any large structural change in the PVA/vermiculite nanocomposite but caused a reversible deterioration of the oxygen barrier properties. In contrast, 50% ethanol, a simulant for the semifatty food, induced irreversible structural changes with deterioration of the oxygen barrier property. These changes are due to the characteristics of PVA rather than vermiculite. Practical Application: We believe this manuscript would be of interest to the wide group of researchers, organizations, and companies in the field of developing nanoclay-based gas barrier packaging for foods with high moisture content. Hence, we wish to diffuse our knowledge to the scientific community.

KW - food packaging

KW - food simulant

KW - nanocomposite

KW - oxygen barrier

KW - vermiculite

UR - http://www.scopus.com/inward/record.url?scp=85041083918&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85041083918&partnerID=8YFLogxK

U2 - 10.1111/1750-3841.14012

DO - 10.1111/1750-3841.14012

M3 - Article

C2 - 29369361

AN - SCOPUS:85041083918

VL - 83

SP - 349

EP - 357

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 2

ER -