Rubalya Valantina Sathianathan, Jasline Joseph, K Ilanthendral, R Raveena
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引用次数: 0
Abstract
Biodegradable materials from renewable resources combined with nanoparticles (NP) promote sustainability in active film packaging removing carbon imprint on the environment. To enhance the film’s optical barrier, stability, and surface characteristics, a core–shell ZnO-Fe2O3 NP was prepared. A rich source of bioactive anthocyanin with antioxidant properties from Musa Paradisiaca bract extract was added to NP to create the smart film. The presence of ZnO and Fe2O3 and its NP (28.96 nm) nature was confirmed through XRD and FESEM, and the d-spacing (0.28 nm) was calculated using an HRTEM micrograph. The existence of anthocyanin extracted from Musa paradisiaca bract was verified with UV analysis. Antibacterial activity against E. coli for the films I1- 9 CFU/g and I2- Nil demonstrates the strong efficacy of the smart film against microbes. Films were prepared with varying NP ratios, and their physical properties, water contact angle, UV barrier (4.71- 5.17 eV), film life cycle assessment, and optimal encapsulation with XRD were tested. The combination of anthocyanin pigment, NP, and bract powder creates a smart composite (SC) that maintains the film’s appearance, color, and transparency while extending the shelf life of the covered tomato by 33%. A real-time index of tomato degradation was observed using the pH variation of the film, with ΔE > 3 indicating a visible color change. The study recommends using the prepared film to prolong the shelf life of tomatoes in shops and the food industry during storage and transport.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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