Reduced loadings of nano- and micro-ZnO in natural rubber latex foam: Effects on cushioning and antifungal properties for fresh mango packaging

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-09-09 DOI:10.1016/j.fpsl.2025.101601

Keavalin Jitkokkruad , Chaiwat Ruksakulpiwat , Saowapa Chaiwong , Kyaw Kyaw Naing , Ruvishika S. Jayawardena , Chureerat Prahsarn , Ladawan Lerslerwong , Kietsuda Luengwilai , Pramod Mahajan , Wu Di , Tatiya Trongsatitkul

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引用次数: 0

Abstract

The development of sustainable cushioning materials is essential for the protection of packaged fruits during handling and storage while minimizing environmental impact. This study investigated the influence of zinc oxide (ZnO) particle size (nano vs micro) and reduced loading level on the performance of natural rubber latex foam (NRLF), processed via microwave-assisted vulcanization. Nano-ZnO (70 ± 10 nm) and micro-ZnO (300 ± 60 nm) were incorporated at 0.5–4.2 parts per hundred rubber (phr). Nano-ZnO enhanced foam morphology, yielding smaller and more uniform cells, higher compressive strength (30.5 ± 1.7 kPa at 1.5 phr), and improved energy absorption. Notably, NRLF with 1.5 phr nano-ZnO exhibited significant antifungal activity against Colletotrichum acutatum, the causative agent of mango anthracnose, achieving inhibition zones up to 36 mm—surpassing micro-ZnO at higher loadings. These enhancements are attributed to better ZnO dispersion, increased crosslink density, and greater surface-mediated reactive oxygen species (ROS) generation. These results highlight the potential of nano-ZnO foam formulation, offering a dual-function, eco-friendly alternative to synthetic foams, supporting shelf-life extension and mechanical protection in fresh mango packaging.

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减少天然橡胶乳胶泡沫中纳米和微氧化锌的负荷：对新鲜芒果包装缓冲和抗真菌性能的影响

开发可持续缓冲材料对于在处理和储存过程中保护包装水果，同时最大限度地减少对环境的影响至关重要。研究了氧化锌（ZnO）粒径（纳米级和微级）和减载水平对微波辅助硫化制备天然乳胶泡沫（NRLF）性能的影响。纳米氧化锌（70±10 nm）和微氧化锌（300±60 nm）的掺入量为0.5-4.2 /百橡胶（phr）。纳米氧化锌增强了泡沫的形态，产生更小更均匀的泡沫，更高的抗压强度（30.5±1.7 kPa at 1.5 phr），并改善了能量吸收。值得注意的是，含有1.5 phr纳米氧化锌的NRLF对芒果炭疽病病原菌——急性炭疽菌（Colletotrichum acutatum）表现出显著的抗真菌活性，在较高负荷下，其抑制区高达36 mm，超过了微氧化锌。这些增强归因于更好的ZnO分散，增加的交联密度和更多的表面介导的活性氧（ROS）的产生。这些结果突出了纳米氧化锌泡沫配方的潜力，为合成泡沫提供了双重功能，环保的替代品，支持新鲜芒果包装的保质期延长和机械保护。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.