Impact of high pressure treatment on the structure of montmorillonite

The modification of sodium montmorillonite after a high pressure pasteurization treatment was followed by X-ray diffraction, FTIR spectroscopy and thermogravimetric analysis. Regardless of the treatment intensity (300 and 800 MPa), the structure of montmorillonite was clearly modified. Such changes should be taken into consideration when binging montmorillonite–polymer nanocomposites into contact with food.