Development of polyvinyl (alcohol)/D-glucose/agar/silver nanoparticles nanocomposite film as potential food packaging material

2021 ◽  
Vol 28 (11) ◽  
Author(s):  
Bao-Tran Tran Pham ◽  
Thuy-Hang Thi Duong ◽  
Thuong Thi Nguyen ◽  
Dai Van Nguyen ◽  
Chinh Dung Trinh ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Polyvinyl Alcohol ◽  
Nanocomposite Film ◽  
Food Packaging ◽  
Packaging Material ◽  
Glucose Agar ◽  
Potential Food

scholarly journals Fabrication, Characterization, and Antibacterial Properties of Electrospun Membrane Composed of Gum Karaya, Polyvinyl Alcohol, and Silver Nanoparticles

2015 ◽  
Vol 2015 ◽  
pp. 1-10 ◽  
Author(s):  
Vinod Vellora Thekkae Padil ◽  
Nhung H. A. Nguyen ◽  
Alena Ševců ◽  
Miroslav Černík
Keyword(s):  
Electron Microscopy ◽  
Silver Nanoparticles ◽  
Polyvinyl Alcohol ◽  
Food Packaging ◽  
Chemical Reduction ◽  
Antibacterial Properties ◽  
Hydroxyl Groups ◽  
Ag Nps ◽  
Gum Karaya ◽  
Nanofiber Membranes

Gum karaya (GK), a natural hydrocolloid, was mixed with polyvinyl alcohol (PVA) at different weight ratios and electrospun to produce PVA/GK nanofibers. An 80 : 20 PVA/GK ratio produced the most suitable nanofiber for further testing. Silver nanoparticles (Ag-NPs) were synthesised through chemical reduction of AgNO3(at different concentrations) in the PVA/GK solution, the GK hydroxyl groups being oxidised to carbonyl groups, and Ag+cations reduced to metallic Ag-NPs. These PVA/GK/Ag solutions were then electrospun to produce nanofiber membranes containing Ag-NPs (Ag-MEMs). Membrane morphology and other characteristics were analysed using scanning electron microscopy coupled with energy dispersive X-ray analysis, transmission electron microscopy, and UV-Vis and ATR-FTIR spectroscopy. The antibacterial activity of the Ag-NP solution and Ag-MEM was then investigated against Gram-negativeEscherichia coliandPseudomonas aeruginosaand Gram-positiveStaphylococcus aureus. Our results show that electrospun nanofiber membranes based on natural hydrocolloid, synthetic polymer, and Ag-NPs have many potential uses in medical applications, food packaging, and water treatment.

scholarly journals Green Silver Nanoparticles Embedded in Cellulosic Network for Fresh Food Packaging

2021 ◽  
Author(s):  
S. Chaitanya Kumari ◽  
P. Naga Padma ◽  
K. Anuradha
Keyword(s):  
Electron Microscopy ◽  
Silver Nanoparticles ◽  
Silver Nitrate ◽  
Shelf Life ◽  
Food Packaging ◽  
Nitrate Solution ◽  
Packaging Material ◽  
Packaging Materials ◽  
Coated Paper ◽  
Fresh Food

The demand for increasing the shelf life of fresh food as well as the need for protecting the food against foodborne infections warrant the demand for increasing the shelf life of fresh food. The incorporation of nanoparticles into the packaging material can enhance the preservation of perishable foods. Silver nanoparticles (AgNPs), in particular, have antibacterial, anti-mold, anti-yeast, and anti-viral activities can be embedded into the biodegradable packaging materials for this purpose. This study focuses on antimicrobial packaging materials for food by mixing the extracts of different plants with silver nitrate and depositing this mixture as a layer on the blotting papers, which are thick sheets of paper made of cellulose. Because the blotting papers are highly absorbent and porous, silver nitrate solution along with the plant extracts can be easily applied and allowed for in situ synthesis of AgNPs. Subsequently, these papers were analyzed and characterized using scanning electron microscopy, transmission electron microscopy, atomic absorption spectroscopy, and energy dispersive X-ray analysis. The coated paper exhibited good antibacterial activity against Escherichia coli and Staphylococcus aureus. Furthermore, the coated paper when used as a packaging material for tomatoes and coriander leaf, the shelf life was extended to about 30 days and 15 days respectively. The prepared cost-effective silver packing material can be used in food packaging for various perishable foods.

scholarly journals POLYAMIDAMINEPICHLOROHYDRIN APPLICATION FOR ECO-SAFE WATERFAST AND WATERPROOF FOOD PACKAGING PAPER PRODUCTION

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
V. Osyka ◽  
N. Merezhko ◽  
L. Koptjukh ◽  
V. Komakha ◽  
S. Kniaz
Keyword(s):  
Polyvinyl Alcohol ◽  
Food Packaging ◽  
Food Products ◽  
Packaging Material ◽  
Packaging Materials ◽  
Functional Additives ◽  
Dry Conditions ◽  
Wood Composition ◽  
Packaging Paper ◽  
Main Component

The paper presents the research results on the properties of the pulp coniferous and deciduous wood composition in its original state and paper made from it, proposes a mechanism to increase the waterfast and waterproof food packaging paper by surface treatment with a composition based on polyamidepichlorohydrin with polyvinyl alcohol and urea.  The study was conducted in order to ensure an increase in the consumer properties of packaging paper, since when packaging materials encounter food products, their structure can change under the influence of moisture, steam, and gas. Polyamidaminepichlorohydrin was used as the main component of the composition for paper processing, as functional additives: polyvinyl alcohol and urea. The above-mentioned starting materials are environmentally friendly, since foreign inclusions in food packaging materials would pose a serious danger to human health and life, as well as to the brand image of the product in which they would be detected. It was proved that high waterfastness and waterproofness, as well as the necessary level of barrier, protective and operational properties of packaging material for food products cannot always be obtained by introducing a significant amount of polyamidaminepichlorohydrin, so the paper investigated the mechanism of interacting cellulose fibers of paper with polyamidaminepichlorohydrin, and also proved the possibility of its use to obtain packaging paper with a given set of properties. It was found that the consumption of up to 4–6% polyamidaminepichlorohydrin provides the main increase in the mechanical strength of packaging paper, both in wet and dry conditions. The resulting waterfast and waterproof material can be used for food packaging.

scholarly journals Effect of Cellulose Nanofibers (CNF) as Reinforcement in Polyvinyl Alcohol/CNF Biocomposite

2021 ◽  
Vol 2129 (1) ◽  
pp. 012057
Author(s):  
Rathesh Kumaran Ulaganathan ◽  
Nur Aiman Mohamad Senusi ◽  
An’Amt Mohamed Noor ◽  
Wan Nazwanie Wan Abdullah ◽  
Mohamad Asyraf Mohd Amin ◽  
...  
Keyword(s):  
Thin Film ◽  
Polyvinyl Alcohol ◽  
Physical Properties ◽  
Food Packaging ◽  
Cellulose Nanofibers ◽  
Packaging Material ◽  
Suitable Candidate ◽  
Tyndall Effect ◽  
Mechanical And Physical Properties ◽  
Milling Method

Abstract This research was targeted to use the planetary ball milling method to extract cellulose nanofibers (CNFs) from commercial microcrystalline cellulose and also to utilize the obtained extracted cellulose nanofibers (CNFs) as reinforcement in polyvinyl alcohol (PVA) thin film. The effect of cellulose nanofibers (CNFs) on the mechanical and physical properties of polyvinyl alcohol (PVA) thin films was investigated. As a result of the study, we found that the thin film’s tensile strength is good, and the surface morphology of the CNFs suspension enhances the bonding between the PVA and the reinforcement. Tyndall effect was accurate with the visible light scattering through CNF suspension, and the CNF/PVA thin film exhibited transparent thin film. In contrast, the CNF/PVA composite’s mechanical and physical properties are good due to the excellent dispersion and absence of agglomeration of CNFs. The prepared PVA/CNF biocomposite would be a suitable candidate to be implemented as biodegradable food packaging material.

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