Table 5.
Few examples of TiO2 NPs-based materials and their effects on the polymer matrix [122].
| Polymer Matrix | Percentage (%) Weight of TiO2 in the Total Mixture of the Composite | Effects/Functions of TiO2 in the Prepared Food Packaging Material | References |
|---|---|---|---|
| Sodium caseinate/guar gum | 1–2 | Enhanced tensile strength and antimicrobial properties; reduced the permeability of water vapor and solubility. | [140] |
| Alginate and Aloe vera gel | 1–5 | Enhanced tensile strength, opacity, elongation-at-break, and antibacterial properties; Reduced water vapor permeability. | [141] |
| Starch/poly(vinyl alcohol) | 0.01–1 | Enhanced tensile strength and opacity; Reduced water vapor permeability. | [142] |
| Gelatin | 0.5–2 | Enhanced opacity. Reduced the water vapor permeability and water content. | [143] |
| Chitosan | 1 | Enhanced tensile strength and shelf life; reduced the permeability of water vapor. | [144] |
| Gelatin | 0.5–5 | Enhanced tensile strength and antimicrobial properties; reduced the permeability of water vapor. | [145] |
| Sago starch | 1–5 | Enhanced tensile strength, opacity, and antibacterial properties. Reduced the water vapor permeability, water content, and water solubility. | [146] |
| Whey protein isolate | 0.1–2 | Enhanced tensile strength, opacity, elongation-at-break, Reduced water content, and water solubility. | [147] |
| Hydroxypropyl methylcellulose | 0.5–2 | Enhanced opacity and elongation-at-break (EB). | [143] |
| k-carrageenan/xanthan gum/ gellan gum | 1–7 | Enhanced tensile strength and antimicrobial properties; reduced water vapor permeability and water content. | [139] |
| Gelatin | 3–5 | Enhanced tensile strength, opacity, elongation-at-break, and antibacterial properties; Reduced water vapor permeability. | [148] |
| Sweet potato starch/lemon- waste pectin | 0.5–4 | Enhanced tensile strength. Reduced the water vapor permeability, water content, and water solubility. | [149] |
| Gellan gum | 1–20 | Enhanced thickness, tensile strength, opacity, and antimicrobial properties; reduced the permeability of water vapor. | [150] |
| Hydroxypropyl methylcellulose | 0.04 | Enhanced elongation-at-break. | [151] |
| Chitosan | 0.25–2 | Enhanced tensile strength and antimicrobial properties; reduced the permeability of water vapor. | [152] |
| Kefiran/whey protein isolate | 1–5 | Enhanced elongation-at-break. Reduced the water vapor permeability, water content, and water solubility. | [131] |
| CMC/guanidinylatedchitosan | 1–5 | Enhanced tensile strength, opacity, and antibacterial properties. Reduced the water vapor permeability, water content, and water solubility. | [153] |
| Wheat starch | 1–4 | Enhanced opacity. Reduced the water vapor permeability and water solubility. | [154] |