scholarly journals Rheological and Antimicrobial Properties of Silica and silver Nanoparticles-reinforced K-carrageenan/hydroxyethyl Cellulose Composites for Food Packaging Applications

2021 ◽  
Author(s):  
Balasubramanian Rukmanikrishnan ◽  
Srinivasan Ramalingam ◽  
Sam Soo Kim ◽  
Jaewoong Lee
Keyword(s):  
Ag Nanoparticles ◽  
Food Packaging ◽  
Loss Modulus ◽  
Antimicrobial Properties ◽  
Contact Angles ◽  
Char Yield ◽  
Hydroxyethyl Cellulose ◽  
Vapor Permeability ◽  
Significant Activity ◽  
Cellulose Composites

Abstract Sustainable food packaging films were developed using a combination of k-Carrageenan (C), hydroxyl ethyl cellulose (H), silicon dioxide (SiO2), and silver (Ag) nanoparticles. The CH-SiO2/Ag nanocomposites showed promising results, mainly due to their transparency, flexibility, low cost, and environmental friendliness. The structure and uniform morphology of the CH-SiO2/Ag nanocomposites were determined by FT-IR, XRD, and SEM analysis. Barrier properties (water vapor permeability-WVP), thermal properties (T5% loss, char yield), and mechanical properties determined for the CH and CH-SiO2/Ag nanocomposites, which improved by 3.3–1.9 ×10− 9gm/m2 Pas (WVP), 59.1-115.7 oC (T5%), 13.4–29.3 % (char yield), 23.8–41.5 MPa(tensile strength), and 22.3–28.9 (EB), respectively. The contact angles of the CH-SiO2/Ag nanocomposites were in the range of 60.1–76.4. The UV transmittance of the CH composites decreased with the addition of SiO2 and Ag nanoparticles. However, the transparency of the composites was not affected, and it inhibited UVA and UVB rays by the addition of Ag nanoparticles. The viscosity of the CH composites increased with the SiO2 content and decreased with the shear rate. All the composites exhibited shear-thinning behavior. The storage modulus of the prepared composites is higher than the loss modulus in the entire frequency region. Overall, SiO2 and Ag nanoparticles improved the hydrophilic nature of the CH-SiO2/Ag films and showed significant activity against six common food pathogens, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Bacillus subtilis, Salmonella typhi, and Cronobacter sakazakii. The synergistic combination of CH-SiO2/Ag nanocomposite has potential for packaging and other biomedical applications.

scholarly journals Sputter-Deposited Ag Nanoparticles on Electrospun PCL Scaffolds: Morphology, Wettability and Antibacterial Activity

Coatings ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 345
Author(s):  
Daniele Valerini ◽  
Loredana Tammaro ◽  
Roberta Vitali ◽  
Gloria Guillot ◽  
Antonio Rinaldi
Keyword(s):  
Ag Nanoparticles ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Antimicrobial Properties ◽  
Deposition Process ◽  
Polymer Fibers ◽  
Antibacterial Action ◽  
Porous Scaffolds ◽  
Electrospinning Technique ◽  
Sputtering Deposition

Porous scaffolds made of biocompatible and environmental-friendly polymer fibers with diameters in the nano/micro range can find applications in a wide variety of sectors, spanning from the biomedical field to textiles and so on. Their development has received a boost in the last decades thanks to advances in the production methods, such as the electrospinning technique. Conferring antimicrobial properties to these fibrous structures is a primary requirement for many of their applications, but the addition of antimicrobial agents by wet methods can present a series of drawbacks. In this work, strong antibacterial action is successfully provided to electrospun polycaprolactone (PCL) scaffolds by silver (Ag) addition through a simple and flexible way, namely the sputtering deposition of silver onto the PCL fibers. SEM-EDS analyses demonstrate that the polymer fibers get coated by Ag nanoparticles without undergoing any alteration of their morphological integrity upon the deposition process. The influence on wettability is evaluated with polar (water) and non-polar (diiodomethane) liquids, evidencing that this coating method allows preserving the hydrophobic character of the PCL polymer. Excellent antibacterial action (reduction > 99.995% in 4 h) is demonstrated against Escherichia coli. The easy fabrication of these PCL-Ag mats can be applicable to the production of biomedical devices, bioremediation and antifouling systems in filtration, personal protective equipment (PPE), food packaging materials, etc.

Effectiveness assessment of TiO2-Al2O3 nano-mixture as a filler material for improvement of packaging performance of PLA nanocomposite films

2020 ◽  
Vol 40 (10) ◽  
pp. 848-858
Author(s):  
Fatima Zohra Yakdoumi ◽  
Assia Siham Hadj-Hamou
Keyword(s):  
Polylactic Acid ◽  
Nanocomposite Film ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Young Modulus ◽  
Nanocomposite Films ◽  
Vapor Permeability ◽  
Scanning Calorimetry ◽  
Melt Mixing ◽  
Vis Spectroscopy

AbstractThe main objective of this study was to assess the effectiveness of TiO2-Al2O3 nano-mixture used as filler in improving packaging films performance. Polylactic acid/titanium dioxide (PLA/TiO2), polylactic acid/alumina (PLA/Al2O3) and polylactic acid/TiO2-Al2O3 (PLA/TiO2-Al2O3) nanocomposite films were successfully prepared via melt mixing process and thoroughly characterized by FTIR spectroscopy, X-ray diffraction (XRD), UV–vis spectroscopy, scanning electron microscopy (SEM), atomic force microscopy (AFM), thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). The properties such as heat resistant, barrier, mechanical and antimicrobial properties, required for food packaging have also been investigated. As compared to the neat PLA film, the developed PLA nanocomposites have displayed superior properties particularly the PLA/ TiO2-Al2O3 nanocomposite film. This resulted material has showed a 22 °C increase in its thermal stability versus 14 and 2 °C in the cases of PLA/TiO2 and PLA/Al2O3 respectively, and a 54% reduction of its water vapor permeability in comparison with 47% for PLA/TiO2 and 39% for PLA/Al2O3. In addition, the PLA/TiO2-Al2O3 had a significant enhancement of its mechanical properties. Its Young modulus increased by 102% unlike 23.60% for the PLA/TiO2 and 44.66% for the PLA/Al2O3. It was also noticed that this nanocomposite film demonstrated stronger antibacterial activity than the two others. The bacterial growth inhibition effect of TiO2-Al2O3 nano-mixture against Pseudomonas aeruginosa and Escherichia coli bacteria was more effective than that of its two constituents.

scholarly journals Development of shrimp-based chitosan film and assessment of its mechanical, barrier and antimicrobial properties

2020 ◽  
Vol 170 ◽  
pp. 04003
Author(s):  
Jagruti Jankar ◽  
Yogesh Nagargoje ◽  
Yogita Chavan ◽  
Jaydevi Jankar ◽  
Akshay Kumar Sahoo
Keyword(s):  
Food Packaging ◽  
Antimicrobial Properties ◽  
Chitosan Film ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Biodegradable Films ◽  
Percent Elongation ◽  
Maximum Resistance ◽  
Cent Concentration ◽  
Mechanical Barrier

You Utilization of biodegradable films is a need of food packaging industries in order to reduce the hazards related to plastic use and to extend the food’s shelf life. Various polysaccharides are in use for the purpose of making the films. In this research, chitosan based films were developed and its mechanical, barrier and antimicrobial properties were checked to fulfill the packaging requirements. Chitosan was extracted from shrimp waste and films were produced using 0.5-2 per cent concentrations. At ambient temperature, specific characteristics such as mechanical, barrier, and antimicrobial analysis were performed at an interval of two days. Among all, the films with 2 per cent chitosan showed best results in terms of tensile strength, thickness and percent elongation. Also, the films exhibited maximum resistance to water vapor permeability. The extracted chitosan at 2 per cent concentration had shown the maximum resistance against Staphylococcus aureus and Pseudomonas aeruginosa. From the current investigation it can be said that films with 2 per cent chitosan could be used as biodegradable food packing materials and can serve as material which would maintain a good city and future of world by minimizing plastic hazards..

scholarly journals The effect of plasticizers and chitosan concentration on the structure and properties of Gracilaria sp.-based thin films for food packaging purpose

Polimery ◽  
2021 ◽  
Vol 66 (2) ◽  
Author(s):  
M. Zulham Efendi Sinaga ◽  
Saharman Gea ◽  
Cut Fatimah Zuhra ◽  
Yuan Alfinsyah Sihombing ◽  
Emma Zaidar ◽  
...  
Keyword(s):  
Thin Film ◽  
Thin Films ◽  
Mechanical Properties ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Chitosan Concentration ◽  
Active Food Packaging ◽  
Ft Ir

Gracilaria sp. is well known as one kind of species of red algae. The major component of polysaccharide in this alga is agar that mostly used for making thin film. In this study, the Gracilaria sp.-based thin film had been prepared using two plasticizers (glycerol and sorbitol, 0.1, 0.2, and 0.3 wt %), and chitosan (1, 2, and 3 wt %). The FT-IR analysis confirmed the interaction that happened among the component of the mixture of Gracilaria sp., plasticizers, and chitosan was based on hydrogen bonding due to the presence of -OH and -NH2 groups. The plasticizers and chitosan concentration have significant role to the mechanical properties of Gracilaria sp.-based thin film. The optimum concentration of plasticizers and chitosan based on mechanical testing result was found at 0.2 and 3.0 wt %, respectively. At those concentrations, the thin film that prepared with sorbitol showed the highest mechanical properties. Other characterizations, i.e. TGA (Thermogravimetric Analysis), SEM (Scanning Electron Microscopy), and WVP (Water Vapor Permeability) also brought the same result. The antimicrobial properties of the as prepared thin film in the presence of chitosan on agar medium and as a packaging on selected bread showed the Gracilaria sp.-based thin films was able to inhibit the growth of microbes. This antimicrobial activity can be used to declare the potential of Gracilaria sp.-based thin film as a new active food packaging.

scholarly journals Metal-based nanoparticles, sensors, and their multifaceted application in food packaging

2021 ◽  
Vol 19 (1) ◽  
Author(s):  
Antul Kumar ◽  
Anuj Choudhary ◽  
Harmanjot Kaur ◽  
Sahil Mehta ◽  
Azamal Husen
Keyword(s):  
Food Packaging ◽  
Review Paper ◽  
Antimicrobial Properties ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Production Sector ◽  
Food Industries ◽  
Food Properties ◽  
Current Review ◽  
Packaging Efficiency

AbstractDue to the global rise of the human population, one of the top-most challenges for poor and developing nations is to use the food produces safely and sustainably. In this regard, the storage of surplus food (and derived products) without loss of freshness, nutrient stability, shelf life, and their parallel efficient utilization will surely boost the food production sector. One of the best technologies that have emerged within the last twenty years with applications in the packaging of food and industrial materials is the use of green mode-based synthesized nanoparticles (NPs). These NPs are stable, advantageous as well as eco-friendly. Over the several years, numerous publications have confirmed that these NPs exert antibacterial, antioxidant, and antifungal activity against a plethora of pathogens. The storage in metal-based NPs (M-NPs) does not hamper the food properties and packaging efficiency. Additionally, these M-NPs help in the improvement of properties including freshness indicators, mechanical properties, antibacterial and water vapor permeability during food packaging. As a result, the nano-technological application facilitates a simple, alternate, interactive as well as reliable technology. It even provides positive feedback to food industries and packaging markets. Taken together, the current review paper is an attempt to highlight the M-NPs for prominent applications of antimicrobial properties, nanosensors, and food packaging of food items. Additionally, some comparative reports associated with M-NPs mechanism of action, risks, toxicity, and overall future perspectives have also been made.

scholarly journals Novel Bovine Plasma Protein Film Reinforced with Nanofibrillated Cellulose Fiber as Edible Food Packaging Material

Membranes ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 31
Author(s):  
Shihan Weng ◽  
Sara Sáez-Orviz ◽  
Ismael Marcet ◽  
Manuel Rendueles ◽  
Mario Díaz
Keyword(s):  
Water Vapor ◽  
Food Packaging ◽  
Water Solubility ◽  
Antimicrobial Properties ◽  
Nanofibrillated Cellulose ◽  
Edible Films ◽  
Light Transmittance ◽  
Vapor Permeability ◽  
Protein Film ◽  
Bovine Plasma

Proteins, such as those in blood from slaughterhouses, are a good option for developing edible films. However, films made exclusively from proteins have low strength and high water solubility, which makes them difficult to use in the food industry. The use of cellulosic material, such as nanofibrillated cellulose (NFC), can improve the properties of these films. In the present work, bovine plasma was acidified and treated with ethanol to precipitate its proteins, and these proteins were used to prepare films reinforced with several concentrations of NFC. In addition, control films prepared with untreated bovine plasma and reinforced with NFC were prepared as well. These new edible films were characterized according to their mechanical properties, water vapor permeability, light transmittance, and microstructure. Furthermore, the film with the best properties was selected to be additivated with nisin to test its antimicrobial properties by wrapping meat previously contaminated with Staphylococcus aureus. In this sense, films prepared with the extracted proteins showed better properties than the films prepared with untreated plasma. In addition, the results showed that the reinforcement of the films with a 10% (w/w) of NFC decreased their water solubility and improved their puncture strength and water vapor barrier properties. Finally, the addition of nisin to the films prepared with extracted protein from bovine plasma and NFC gave them antimicrobial properties against S. aureus.

scholarly journals (Bio)polymer/ZnO Nanocomposites for Packaging Applications: A Review of Gas Barrier and Mechanical Properties

Nanomaterials ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 1494 ◽  
Author(s):  
Mohsin Abbas ◽  
Mieke Buntinx ◽  
Wim Deferme ◽  
Roos Peeters
Keyword(s):  
Mechanical Properties ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Water Vapor Permeability ◽  
Research Area ◽  
Vapor Permeability ◽  
Zno Nps ◽  
Gas Barrier ◽  
Melt Compounding ◽  
Extrusion Blow Molding

Nanotechnology is playing a pivotal role in improving quality of life due to its versatile applications in many areas of research. In this regard, nanoparticles have gained significant importance. Zinc oxide nanoparticles (ZnO NPs) amongst other nanoparticles are being used in producing nanocomposites. Methods like solvent casting, solution casting, solvent volatilization, twin-screw extrusion, melt compounding and extrusion blow molding have been applied to produce ZnO NPs based (bio)polymer composites. These composites are of great interest in the research area of food packaging materials due to their improved multifunctional characteristics like their mechanical, barrier and antimicrobial properties. This paper gives an overview of the main methods to synthesize ZnO NPs, methods to incorporate ZnO NPs in (bio)polymers, and finally, the gas barrier and mechanical properties of the nanocomposites. As a conclusion, a maximum decline in oxygen, carbon dioxide and water vapor permeability was reported as 66%, 17% and 38% respectively, while tensile strength and young’s modulus were observed to increase by 32% and 57% respectively, for different (bio)polymer/ZnO nanocomposites.

scholarly journals Preparation and Characterization of Bioactive Chitosan-Based Films Incorporated with Olive Leaves Extract for Food Packaging Applications

Coatings ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1339
Author(s):  
Enrica Musella ◽  
Ismael Chahed el Ouazzani ◽  
Ana Rita Mendes ◽  
Cesare Rovera ◽  
Stefano Farris ◽  
...  
Keyword(s):  
Water Vapor ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Water Vapor Permeability ◽  
Lag Phase ◽  
Vapor Permeability ◽  
Olive Leaves ◽  
Chitosan Films

Chitosan films with olive leaf extract (OLE) incorporated at different concentrations were characterized regarding their antimicrobial, antioxidant and some relevant physical properties (i.e., solubility, water vapor permeability, and tensile properties). Results indicate that the active films have substantial antimicrobial activity against Listeria monocytogenes and Campylobacter jejuni mostly extending the microorganisms lag phase. A lower level of inhibition was found in the case of Escherichia coli. However, the OLE seems not to improve the intrinsic antimicrobial properties of the chitosan itself, except for C. jejuni. These results were confirmed with in situ testing using chicken. The chitosan films with OLE exhibited antioxidant activity, increasing with the OLE concentration, from 0.04 to 0.15 g/L ascorbic acid equivalents, corresponding to films with 10%–30% OLE relative to the chitosan. Chitosan films loaded with OLE exhibited a higher solubility in food simulants and a reduced permeability against water vapor. Overall, the combination of OLE and chitosan allows to obtain a promising active bio-based packaging solution for addressing safety and quality issues.

scholarly journals Physical, Mechanical, and Antimicrobial Properties of Carboxymethyl Cellulose Edible Films Activated with Artemisia sieberi Essential Oil

2020 ◽  
Author(s):  
F. Salar Behrestaghi ◽  
S. Bahram ◽  
P. Ariaii
Keyword(s):  
Mechanical Properties ◽  
Contact Angle ◽  
Essential Oil ◽  
Carboxymethyl Cellulose ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Artemisia Sieberi

Background: Edible films and coatings are biodegradable that can preserve the quality and extend the shelf life of foods. The aim of this study was to investigate the physical and mechanical properties, and antimicrobial activity of carboxymethyl cellulose (CMC) film containing Artemisia sieberi Essential Oil (AEO). Methods: The studied parameters were the antibacterial activity and physical properties, including Water Vapor Permeability (WVP), Contact Angle (CA), solubility, Moisture Content (MC), and surface color; as well as mechanical properties including Elongation at break% (E%) and Tensile Strength (TS) of CMC incorporated with AEO at levels of 0 (control), 0.5, 1, and 1.5% v/v. Data were statistically analyzed by SPSS software. Results: Camphor (36.38%), 1,8-cineole (15.89%), β-Thujone (6.7%), and camphanone (6.2%) were the main components of AEO. The edible CMC film showed increase in WVP, contact angle, E%, darker color, and yellowness, with decreases in film solubility, MC, and TS after the incorporation of AEO. CMC film with 1.5% of AEO showed the highest a* (greenness) and b* (yellowness) values. The inhibition zones were 9.33, 11.5, and 17.30 mm for Staphylococcus aureus; and 8, 11.50, and 14.33 mm for Escherichia coli at AEO levels of 0.5, 1, and 1.5%, respectively. Conclusion: The overall results of this study showed that CMC films enriched with AEO could be beneficial in food packaging to retard food deterioration.

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