1
Department of food science, Faculty of agriculture, Urmia university
2
Department of Food Science, Faculty of agriculture, Urmia university
Abstract
The aim of this paper is to investigate the chemical characteristics and review the applications of aerogels in food packaging. In this review article, the structure of aerogels is explained and the types of aerogels are classified. The polysaccharide and protein-based hydrogels and also organogels are used for the preparation of aerogels. The super critical drying and freeze drying are two common methods used for the production of aerogels which have been explained in this article. At the next step, different aspects of using aerogels in food packaging have been investigated. Aerogels have been used in creating thermal insulation in food packaging, absorbing food moisture, improving mechanical properties of the packaging system, and also loading bioactive compounds and indicators in the production of active and smart food packaging. The porous aerogel with thermal insulation properties is a great candidate for the substitution of expanded polystyrene in the packaging of hot restaurant foods. The mesoporous structure of the aerogel has made it a strong moisture super-absorbent leading to the growth of its application for packaging moisture sensitive foods. The incorporation of antimicrobial agents such as essential oils and nanoparticles and the preparation of active packaging are some other applications of aerogels in food packaging that have been explained in this review paper.
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