Effect of electrospun montmorillonite-nylon 6 nanofibrous membrane coated packaging on potato chips and bread

• Published in: Innovative food science & emerging technologies Vol. 26; pp. 424 - 430
• Main Authors: Agarwal, Anshika, Raheja, Anant, Natarajan, T.S., Chandra, T.S.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2014
• Subjects: Bread; Chips; Coating; Electrospinning; Foods; Lipid peroxidation; Moisture; Montmorillonite; Nanostructure; Packaging; Polypropylenes; Potato chips; Electrospinning; Lipid peroxidation; Potato chips; Montmorillonite; Moisture; Bread

Electrospinning technique was used to deposit montmorillonite composite nylon 6 (MMT-N6) nanofibres over polypropylene films. The poor intrinsic Oxygen Transfer Rate (OTR) of polypropylene of 963cm3/m2/24h increased to 35 on N6 coating, but significantly increased to 12.5 by coating with montmorinol...