25. Protein-Based Nanocomposites for Food Packaging

  1. Alain Dufresne1,
  2. Sabu Thomas2 and
  3. Laly A. Pothen3
  1. Hélène Angellier-Coussy,
  2. Pascale Chalier,
  3. Emmanuelle Gastaldi,
  4. Valérie Guillard,
  5. Carole Guillaume,
  6. Nathalie Gontard and
  7. Stéphane Peyron

Published Online: 19 JUL 2013

DOI: 10.1002/9781118609958.ch25

Biopolymer Nanocomposites: Processing, Properties, and Applications

Biopolymer Nanocomposites: Processing, Properties, and Applications

How to Cite

Angellier-Coussy, H., Chalier, P., Gastaldi, E., Guillard, V., Guillaume, C., Gontard, N. and Peyron, S. (2013) Protein-Based Nanocomposites for Food Packaging, in Biopolymer Nanocomposites: Processing, Properties, and Applications (eds A. Dufresne, S. Thomas and L. A. Pothen), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9781118609958.ch25

Editor Information

  1. 1

    Grenoble Institute of Technology (Grenoble INP), The International School of Paper, Print Media, and Biomaterials (Pagora), Saint Martin d'Hères Cedex, France

  2. 2

    School of Chemical Sciences, Mahatma Gandhi University, Kottayam, Kerala, India

  3. 3

    Department of Chemistry, Bishop Moore College, Mavelikara, Kerala, India

Publication History

  1. Published Online: 19 JUL 2013
  2. Published Print: 23 SEP 2013

ISBN Information

Print ISBN: 9781118218358

Online ISBN: 9781118609958



  • barrier properties;
  • controlled delivery systems;
  • food contact materials;
  • food packaging;
  • mechanical properties;
  • protein‐based nanocomposites;
  • safety aspects


This chapter focuses on the ability of protein‐based materials for preserving food quality and safety. First, it presents the structure of proteins and the possible processing routes to preparing protein‐based nanocomposites. Next, the chapter discusses how the incorporation of nanofillers can modulate mechanical and barrier properties of protein‐based materials. After that, some examples of the use of protein‐based nanocomposites as controlled delivery systems for active packaging are given. Finally, the chapter deals with food safety aspects by presenting the possibility of considering protein‐based nanocomposites as food contact materials.