Читать книгу Nanotechnology-Enhanced Food Packaging - Группа авторов - Страница 22

Nanolamines offer food scientists with various directions to manufacture modern food industry nanolaminate films. A nanoclay consists of two or more layers of physically or chemically connected nanometer-like content. One of the most efficient nanolamine methods is based on a layer deposition technique that covers loaded surfaces with interfacial films composed of several nanolayers of different materials. Nanolaminates have some benefits over conventional manufacturing methods for edible coatings and films and can also be used for several essential applications in the food and milk field.

Specific layers of adsorbing substances can be created, such as proteins, polysaccharides, lipids, and colloidal particles. Films are prepared with some active functional agents, such as antioxidants, antibrowning agents, enzymes, flavorings, and colors. These nanolaminated lacquerings could be entirely produced with the same nanocoating by simple processes such as dipping or washing from edible ingredients. The composition, thickness, structure, and properties of the laminate formed around the object depends on the dipping and coating process. These include changes in the adsorbed substances type in dipping solutions, the total number of dipping steps used, the order in which the item is introduced through the various dipping solutions, the solution, and the environmental conditions used [51].