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

7 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

Keywords

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

ASJC Scopus subject areas

  • Food Science

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