African Journal of Food Science and Technology

Nanoclay and nanofilms as barrier material to prevent spoilage and prevent oxygen absorption

Abstract

Jeffery Dan

Food packaging could be a multidisciplinary space that encompasses food science and engineering, biology, in addition as chemistry, and lit tremendous interest in maintaining the freshness and quality of foods and their raw materials from reaction and microorganism spoilage. With the advances within the packaging business, they may be designed as easy-to-open, resealable, active in addition as intelligent with the incorporation of sensory components whereas giving desired barrier properties against atomic number 8 and water vapour

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