Layered silicates |
Nanoclay | Food packaging film | Reduction of water vapour permeability (WVP) by 14%
Reduction of OP by 15%
Presence of microbial growth against C. albicans
Reduction of microbial growth against S. aureus and E. coli (bacteriostatic effect) | [24] |
Nanoclay | Packaging material | Improvement of tensile strength from 5.2 to 6.3 MPa
Increase in moisture absorption from 44.44% to 69.58%
Complete degradation of thermoplastic starch (TPS)/nanoclay film on the 6th day | [10] |
Nanosilica (nano-SiO2) | Packaging material | TPS film with hydrophilic nano-SiO2 had lower retrogradation rate than that with hydrophobic nano-SiO2. | [25] |
MMT | Packaging material | Improvement of tensile strength by 32% with MMT loading of 5 wt.%
Improvement of Young’s modulus from 2338 to 3237 MPa
Improvement of surface hydrophobicity of film (from 51.97° to 67.77°)
Reduction of moisture uptake by 11% | [26] |
Organic nanofillers |
Cellulose nanofibers (CNF) | Packaging material | Improvement of tensile strength by 33% with CNF loading of 3 wt.%
Improvement of Young’s modulus from 2338 to 3173 MPa
Improvement of surface hydrophobicity of film (from 51.97° to 53.89°)
Reduction of moisture uptake by 13% | [26] |
Cellulose nanocrystals (CNC) | Packaging film | Reduction of water absorption and water solubility by 21% and 50% with CNC loading of 20 wt.%, respectively
Reduction of WVP by 8% with CNC loading of 15 wt.%.; WVP value increased with 20 wt.% CNC loading
Optimum tensile strength of 4.59 MPa at 10 wt.% CNC loading; reduction in tensile strength with addition of 15 and 20 wt.% CNC loadings | [27] |
Cellulose nanocrystals (CNC) | Food packaging film | Improvement of tensile strength by 56% with CNC loading of 10 vol.%
Reduction of WVP by 17% | [28] |
Chitosan | Packaging film | Improvement of tensile strength by 17% with chitosan loading of 10 wt.%
Improvement of Young’s modulus by 13%
Reduction of WVP by 35%
TPS/chitosan film had higher opacity than TPS film
Reduction of microbial growth against S. aureus and Escherichia coli | [29] |
Chitosan | Packaging film | Optimum tensile strength of ~6.79 MPa at TPS/chitosan ratio of 4:6
Higher biodegradation rate with increase of starch content | [1] |
Inorganic nanofillers |
Zinc oxide (ZnO) nanorods | Food packaging film | Improvement of tensile strength (47 to 90 MPa) and Young’s modulus (2.1 to 3.2 MPa)
Slight reduction of elongation at break from 50% to 47%.
Reduction of WVP by 42%.
Improvement of antimicrobial activity against E. coli from 1.5 × 107 to 9 × 105 CFU/mL | [30] |
Silver nanoparticles (Ag-NP) | Active packaging film | Improvement of tensile strength (2.8 to 9.0 MPa) and Young’s modulus (50 to 530 MPa)
Reduction of EB from 63% to 20%
Improvement of antibacterial activity against E. coli from 5.0 × 107 to 1.5 × 106 CFU/mL
Film with AgNP disintegrated slower than the control film in soil (after 2 weeks vs. after 1 week) | [31] |
Ag-NP | Food packaging film | Reduction of WVP by 16%
Reduction of OP by 11%
No microorganism growth against S. aureus, E. coli and C. albicans (microbiostatic effect) | [24] |
Ag-NP/nanoclay | Food packaging film | Reduction of WVP by 33%
Reduction of OP by 35%
No microorganism growth against S. aureus, E. coli and C. albicans (microbiostatic effect) | [24] |
Carbonaceous fillers |
Multi-walled carbon nanotubes (MWCNT) | For packaging and electroconductive applications | Improvement of tensile strength by 327% and Young’s modulus by 2484% at MWCNT loading of 0.5 wt.%
Highest electrical conductivity of 56.3 S/m with 5 wt.% loading as compared to control film (1.08 × 10−3 S/m)
Shifting of thermal degradation temperature to lower temperature with increasing MWCNT loading | [32] |
Multi-walled carbon nanotubes functionalized with cetyltrimethylammonium bromide (MWCNT-CTAB) | Production of conductive film | Improvement of 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity (from ~2.5% to 30.2% after 1.5 h)
Improvement of electrical conductivity (from 2.03 × 10−6 S/m to 14.75 S/m) | [33] |
Multi-walled carbon nanotubes functionalized with ascorbic acid (MWCNT-AA) | As adsorbent for removal of methylene blue (MB) dye from aqueous solution | Enhancement of thermal stability
Suitable to be used as adsorbent for removal of MB dye but not reusable | [34] |
Multi-walled carbon nanotubes functionalized with ascorbic acid (MWCNT-AA) | As adsorbent for removal of methylene range (MO) dye from aqueous solution | Enhancement of thermal stability
Suitable to be used as adsorbent for removal of MO dye but not reusable | [35] |
Multi-walled carbon nanotubes functionalized with fructose (MWCNT-Fr) | As adsorbent for dye removal from aqueous solution | Film was too brittle for tensile test | [36] |
Multi-walled carbon nanotubes functionalized with Valine (MWCNT-Valine) | As adsorbent for removal of copper ions from aqueous solution | Enhancement of thermal stability
Suitable to be used as adsorbent for removal of copper ions but not reusable | [37] |
Graphene oxide (GO) | Food packaging film | Improvement of tensile strength (from 57.97 to 76.09 MPa) and Young’s modulus (from 20.59 to 35.91 MPa).
Slight reduction of EB from 6.60% to 3.13%.
Enhancement of thermal stability
Improvement of surface hydrophobicity of film (from 71.33° to 112.04°)
Improvement of water vapour permeability
Starch/gelatin/GO film had lower biodegradability than the control film (~30% vs. 50%) after 6 weeks of soil burial degradation. | [38] |