Biopolymers-based multifunctional nanocomposite active packaging material loaded with zinc oxide nanoparticles, quercetin and natamycin; development and characterization
Mahmood Alizadeh Sani, Arasb Dabbagh-Moghaddam, Gholamreza Jahed-Khaniki, Ali Ehsani, Anousheh Sharifan, Arezou Khezerlou, Milad Tavassoli, Mohammad Maleki
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引用次数: 11
Abstract
In this study, an ecofriendly multifunctional (antibacterial, antifungal, and antioxidant) and versatile packaging material based on methylcellulose (MC)/chitosan nanofibers (CNFs) loaded with zinc oxide nanoparticles (ZNPs), quercetin (Qu) and natamycin (NAT) was successfully developed and characterized by physicomechanical, optical, crystallinity, morphology, interactive, and thermal characteristics, as well as, antibacterial, antioxidant, antifungal and biodegradability properties. The results revealed great compatibility of film components, and considerable functional, and degradability properties. The addition of ZNPs, Qu and NAT within the MC/CNFs film matrix significantly reduced solubility in water from 44.5 to 37%. Likewise, water vapor permeability (WVP) value of MC/CNFs/ZNPs/Qu/NAT nanocomposite film (1.85 × 10− 10 g. m/m2. s. Pa) significantly was lower than MC film (6 × 10− 10 g. m/m2. s. Pa). In addition, incorporation of active agents led to an increase in the water contact angle (WCA) from 44.6° to 97.6° in the MC/CNFs/ZNPs/Qu/NAT film. Nevertheless, MC/CNFs/ZNPs/Qu/NAT film had the highest tensile strength (66.65 MPa) with fairly acceptable flexibility (9.8%). Moreover, MC/CNFs/ZNPs/Qu/NAT film exhibited remarkable antimicrobial activity against Escherichia. coli (18.6 mm), Staphylococcus. aureus (19.4 mm), Aspergillus sp. (13.7 mm) and Penicillium sp. (16.0 mm) with a great antioxidant capacity (84.15%). As a result, this green multifunctional packaging film can be introduced as an ideal alternative for food packaging to plastics on the industrial scale.
期刊介绍:
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.