The Effect of Montemorillonite-based Polymer Nano Composites on the Food Packaging Industry

Abstract

In the present study, after the preparation and analysis of raw materials, the
purification of the nano-particles of the montmorillonite and its correction using organic
materials, the nanocomposite of polymer nanoclay-polypropylene and rice bran mixed
with molten mixture With different percentages of nanoparticles, the identification of this
composite and the effect of its application in the packaging industry through IR, XRD
spectra, and TGA, OIT, and SEM tests will be performed by performing antibacterial applied
tests, and the mechanical properties include the structure Nano Composites (IR Results),
Tensile Strength, Impact Resistance, Water Steam Absorption, Oxygen Permeability, Test
TGA, oxidation resistance (OIT), determination of melting temperature (DSC) and
measurement of antibacterial activity are investigated. Finally, according to the results of
this study, antibacterial activity was measured and the growth of E. coli and Staphylococcus
aureus in the nanocomposite samples was reported as the result of the study. The results
showed that the nanocomposites stopped the growth of Escherichia coli and Eurius
bacteria than the control sample, and the highest growth rate of the bacterium is up to 3%
of the nanoparticles and more than 3% is almost constant. And for antibacterial activity,
increasing the percentage of nanoparticles is not necessary from 3%.