Strategies to Improve the Barrier and Mechanical Properties of Pectin Films for Food Packaging: Comparing Nanocomposites with Bilayers

Traditional food packaging systems help reduce wastage, but they also produce environmental impacts when not properly disposed of. Bio-based polymers are a promising solution to overcome these impacts, have poor barrier and mechanical properties. This work evaluates two strategies improve properties in pectin films: the incorporation of cellulose nanocrystals (CNC) or sodium montmorillonite (MMT) nanoparticles, an additional layer chitosan (i.e., bilayer film). The bionanocomposites films were characterized terms optical, morphological, hygroscopic, inclusion nanofillers polymer reduced water vapor permeability hydrophilicity without compromising their visual transparency). However, nanoparticles did substantially bionanocomposites. Regarding films, FTIR contact angle studies revealed no surface and/or chemical modifications, confirming only physical coating/lamination between polymers. These exhibited dense homogenous structure, with intermediate optical hygroscopic An mechanical, oxygen films. this made material more hydrophobic, which may play important role application as material.