Food Life Extension By Cellulose Nanocrystals Coatings

The scope of this paper was to use the cellulose nanocrystals (CNCs) coatings with outstanding gas barrier properties to implement fully compostable laminates (LAM(CNC)) structured of "Cellophane (19 mu m)/Aluminum metallization (<1 mu m)/Tie (2 mu m)/CNCs (1 mu m)/Tie (3 mu m)/PLA (55 mu m)" in replacement of synthetic laminates (LAM(EVOH)) "PET (28 mu m)/Tie (1.2 mu m)/EVOH (3.3 mu m)/Tie (1.2 mu m) PET (25 mu m)/Tie (1.2 mu m)/PE (12.25 mu m)" currently used for oxidation-sensitive food products. Subsequently, a comparative two-month 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% N-2 to be finally stored at 23 degrees C/30 degrees C/40 degrees C and 5 degrees C/23 degrees C respectively.