Maysara E. Aboulfotouh, Hussein El-shahat Ali, Maha R. Mohamed
{"title":"Nano-modifications of edible materials using ionizing radiation for potential application in active food safety","authors":"Maysara E. Aboulfotouh, Hussein El-shahat Ali, Maha R. Mohamed","doi":"10.1186/s42252-024-00056-4","DOIUrl":null,"url":null,"abstract":"<div><p>Active food packaging films from Carboxy methyl cellulose and starch (CMC-g-Starch) reinforced with Magnesium-oxide (MgO) NPs are created and characterized. The effect of different particle sizes, MgO NPs concentrations and different gamma irradiation doses on the preparation of (CMC-g-Starch-MgO) edible nanocomposite films were investigated to determine their properties. Several analytical methods, such as swelling behavior, FT-IR, TEM, TGA, and mechanical characteristics, are represented to investigate different characteristics of the prepared (CMC-g-Starch-MgO) edible nanocomposite films. Also, the prepared (CMC-g-Starch-MgO) edible nanocomposite films and their coating were subjected to the fresh Peaches fruits. Their effect on the Peach fruits' lifespan was evaluated. The anti-microbial property of the edible (CMC-g-Starch-MgO) nanocomposite films of gram (+ve) and gram (–ve) bacteria was reported. Results represented the thermal and mechanical characteristics of (CMC-g-Starch-MgO) edible nanocomposite films, which were enhanced by γ irradiation. Also, the irradiated (CMC-g-Starch-MgO) edible nanocomposite films and their coating extend the lifespan of Peaches fruits and exhibit resistance to pathogenic microorganisms. In conclusion, (CMC-g-Starch-MgO) edible nanocomposite films fulfilled the required behaviors for the application in the nanofood packaging era.</p></div>","PeriodicalId":576,"journal":{"name":"Functional Composite Materials","volume":"5 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://functionalcompositematerials.springeropen.com/counter/pdf/10.1186/s42252-024-00056-4","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Functional Composite Materials","FirstCategoryId":"1","ListUrlMain":"https://link.springer.com/article/10.1186/s42252-024-00056-4","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Active food packaging films from Carboxy methyl cellulose and starch (CMC-g-Starch) reinforced with Magnesium-oxide (MgO) NPs are created and characterized. The effect of different particle sizes, MgO NPs concentrations and different gamma irradiation doses on the preparation of (CMC-g-Starch-MgO) edible nanocomposite films were investigated to determine their properties. Several analytical methods, such as swelling behavior, FT-IR, TEM, TGA, and mechanical characteristics, are represented to investigate different characteristics of the prepared (CMC-g-Starch-MgO) edible nanocomposite films. Also, the prepared (CMC-g-Starch-MgO) edible nanocomposite films and their coating were subjected to the fresh Peaches fruits. Their effect on the Peach fruits' lifespan was evaluated. The anti-microbial property of the edible (CMC-g-Starch-MgO) nanocomposite films of gram (+ve) and gram (–ve) bacteria was reported. Results represented the thermal and mechanical characteristics of (CMC-g-Starch-MgO) edible nanocomposite films, which were enhanced by γ irradiation. Also, the irradiated (CMC-g-Starch-MgO) edible nanocomposite films and their coating extend the lifespan of Peaches fruits and exhibit resistance to pathogenic microorganisms. In conclusion, (CMC-g-Starch-MgO) edible nanocomposite films fulfilled the required behaviors for the application in the nanofood packaging era.