Starch biopolymer films containing carbon black nanoparticles: Properties and active food packaging application

IF 6.8 3区材料科学 Q1 MATERIALS SCIENCE, MULTIDISCIPLINARY

Journal of Science: Advanced Materials and Devices Pub Date : 2025-09-02 DOI:10.1016/j.jsamd.2025.100995

Siti Hajar Othman , Nur Syahira Zaid , Ruzanna Ahmad Shapi'i , Norhazirah Nordin , Rosnita A. Talib , Intan Syafinaz Mohamed Amin Tawakkal

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引用次数: 0

Abstract

Developing sustainable active food packaging films is vital to address environmental concerns and prolong the food shelf life, thereby aiding the growth of the agri-food industry. This work aims to develop active food packaging films using blends of cassava starch and different concentrations of carbon black nanoparticles (CBN; 1, 2, 3, 4 %w/v). The mechanical, thermal, barrier, UV-blocking capacity, and antibacterial characteristics of the films were characterized accordingly, and the applicability of the films as active food packaging was established on cherry tomatoes. It was found that the addition of CBN in the starch films, especially at higher concentrations, enhanced the mechanical strength, thermal stability, and water vapor permeability and oxygen transmission rate. Even with 1 %w/v loading of CBN, the films were able to block around 45 % of ultraviolet-C (UV-C) light, showing the potential to serve as sustainable UV shields that can help lengthen the food shelf life. Moreover, the addition of 2 %w/v CBN in the starch films was adequate to inhibit the Staphylococcus aureus and Escherichia coli bacteria. Cherry tomatoes packaged with films containing 2 %w/v CBN exhibited the least mold growth and the lowest percentage reduction in firmness and weight, showing the potential usage for active food packaging.

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含炭黑纳米颗粒的淀粉生物聚合物薄膜：性能和活性食品包装应用

开发可持续的活性食品包装薄膜对于解决环境问题和延长食品保质期至关重要，从而有助于农业食品工业的发展。这项工作旨在利用木薯淀粉和不同浓度的炭黑纳米粒子（CBN; 1,2,3,4 %w/v）的混合物开发活性食品包装薄膜。对膜的机械性能、热学性能、阻隔性能、防紫外线性能和抗菌性能进行了表征，确定了膜作为圣女果活性食品包装的适用性。研究发现，在淀粉膜中添加CBN，特别是在较高浓度下，提高了淀粉膜的机械强度、热稳定性、透气性和透氧率。即使CBN的负载为1% w/v，这些薄膜也能够阻挡大约45%的紫外线- c （UV- c）光，显示出作为可持续紫外线屏蔽物的潜力，可以帮助延长食品的保质期。此外，在淀粉膜中添加2% w/v的CBN足以抑制金黄色葡萄球菌和大肠杆菌。用含有2% w/v CBN的薄膜包装的圣女果显示出最少的霉菌生长和最低的硬度和重量降低百分比，显示出活性食品包装的潜在用途。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Science: Advanced Materials and Devices Materials Science-Electronic, Optical and Magnetic Materials

CiteScore

11.90

自引率

2.50%

发文量

审稿时长

47 days

期刊介绍： In 1985, the Journal of Science was founded as a platform for publishing national and international research papers across various disciplines, including natural sciences, technology, social sciences, and humanities. Over the years, the journal has experienced remarkable growth in terms of quality, size, and scope. Today, it encompasses a diverse range of publications dedicated to academic research. Considering the rapid expansion of materials science, we are pleased to introduce the Journal of Science: Advanced Materials and Devices. This new addition to our journal series offers researchers an exciting opportunity to publish their work on all aspects of materials science and technology within the esteemed Journal of Science. With this development, we aim to revolutionize the way research in materials science is expressed and organized, further strengthening our commitment to promoting outstanding research across various scientific and technological fields.