Advantages and drawbacks of PHAs for food packaging
Due to their hydrophobic character and the broad flexibility of their mechanical features, prokaryotic polyhydroxyalkanoates (PHAs) are considered as promising materials to compete with petro-plastics on the food-packaging market. Nevertheless, short-comings constitute stumbling blocks on the long way towards broad implementation of PHAs for food packaging. In an article published in Applied Food Biotechnology, researchers at the University of Graz in Austria discuss advantages and drawbacks of PHAs as food packaging materials, and demonstrate how desired properties can be improved by the designing of novel composite materials, and also encompassing techniques by applying nanoparticles.
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