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Functionalization of carbon nanomaterials
(Wydawnictwo Politechniki Łodzkiej, 2018) Mitura, K. A.; Szczypiński, M. M.; Korn, Ł.; Czerwińska, E.; Kolesińska, B.
"Nowadays, almost all food products that require transport or storage, which we buy in stores are stored in packages. The packaging still needs to be modified to meet the needs of the market and to optimize the shelf life of the product as much as possible. These requirements have meant that the packaging industry has become a dynamically developing field, and entrepreneurs making pink implement new technological solutions. In order to extend the shelf life of food, smart and active packaging is introduced to eliminate the processes that terminate products inside. Currently, many studies focus on bioactive packaging modified with various allotropic forms of carbon. Bearing in mind the excellent biological properties of the nanodiamond, it finds its application in food packaging. This paper presents the adhesive and antioxidant properties of functionalized and non-functionalized nanodiamond particles and graphene oxide (GO)."