Antibacterial activity of zinc oxide nanoparticles (ZnO-NPs) has received significant interest worldwide particularly by the implementation of nanotechnology to synthesize particles in the nanometer region. Many microorganisms exist in the range from hundreds of nanometers to tens of micrometers. ZnO-NPs exhibit attractive antibacterial properties due to increased specific surface area as the reduced particle size leading to enhanced particle surface reactivity. ZnO is a bio-safe material that possesses photo-oxidizing and photocatalysis impacts on chemical and biological species. This review covered ZnO-NPs antibacterial activity including testing methods, impact of UV illumination, ZnO particle properties (size, concentration, morphology, and defects), particle surface modification, and minimum inhibitory concentration. Particular emphasize was given to bactericidal and bacteriostatic mechanisms with focus on generation of reactive oxygen species (ROS) including hydrogen peroxide (H2O2), OH− (hydroxyl radicals), and O2
−2 (peroxide). ROS has been a major factor for several mechanisms including cell wall damage due to ZnO-localized interaction, enhanced membrane permeability, internalization of NPs due to loss of proton motive force and uptake of toxic dissolved zinc ions. These have led to mitochondria weakness, intracellular outflow, and release in gene expression of oxidative stress which caused eventual cell growth inhibition and cell death. In some cases, enhanced antibacterial activity can be attributed to surface defects on ZnO abrasive surface texture. One functional application of the ZnO antibacterial bioactivity was discussed in food packaging industry where ZnO-NPs are used as an antibacterial agent toward foodborne diseases. Proper incorporation of ZnO-NPs into packaging materials can cause interaction with foodborne pathogens, thereby releasing NPs onto food surface where they come in contact with bad bacteria and cause the bacterial death and/or inhibition.
Well-dispersed fish gelatin-based nanocomposites were prepared by adding ZnO nanorods (NRs) as fillers to aqueous gelatin. The effects of ZnO NR fillers on the mechanical, optical, and electrical properties of fish gelatin bio-nanocomposite films were investigated. Results showed an increase in Young's modulus and tensile strength of 42% and 25% for nanocomposites incorporated with 5% ZnO NRs, respectively, compared with unfilled gelatin-based films. UV transmission decreased to zero with the addition of a small amount of ZnO NRs in the biopolymer matrix. X-ray diffraction showed an increase in the intensity of the crystal facets of (10ī1) and (0002) with the addition of ZnO NRs in the biocomposite matrix. The surface topography of the fish gelatin films indicated an increase in surface roughness with increasing ZnO NR concentrations. The conductivity of the films also significantly increased with the addition of ZnO NRs. These results indicated that bio-nanocomposites based on ZnO NRs had great potentials for applications in packaging technology, food preservation, and UV-shielding systems.
Effects of nano-kaolin incorporation into semolina films on the physical, mechanical, thermal, barrier and antimicrobial properties of the resulting bio-nanocomposite films were investigated. The properties included crystal structure (by X-ray diffraction), mechanical resistance, color, Fourier transform infrared spectra, decomposition temperature, water-vapor permeability (WVP), oxygen permeability (OP), and antimicrobial activity against Staphylococcus aureus and Escherichia coli. Kaolin was incorporated into biofilms at various amounts (1, 2, 3, 4, and 5 %, w/w total solid). All films were plasticized with 50 % (w/w total solid) combination of sorbitol/glycerol at 3:1 ratio. The incorporation of nanokaolin into semolina films decreased OP and WVP. The moisture content and water solubility of the films were found to decrease by nanokaolin reinforcement, and mechanical properties of films were improved by increasing nanokaolin concentration. Tensile strength and Young's modulus increased from 3.41 to 5.44 MPa and from 63.12 to 136.18, respectively, and elongation-at-break decreased. The films did not exhibit UV absorption. In conclusion, nanokaolin incorporation enhanced the barrier and mechanical properties of semolina films, indicating the potential application of these bio-nanocomposites in food-product packaging.
This study aimed at investigating the physico-mechanical and microstructural properties of a novel edible film based on plasticized semolina flour with different plasticizer (sorbitol/glycerol, 3:1) contents (30, 40, and 50%, w/w). As plasticizer content increased, water vapor and oxygen permeability, tensile strength, and the elastic modulus of the semolina films decreased, while their water solubility, moisture content, and elongationat-break increased significantly (p < 0.05). Semolina-based films exhibited excellent absorption of ultraviolet light, and the addition of plasticizers improved the optical properties of the resultant films. Fourier-transform infrared spectroscopy showed no significant effect on the structure of the protein. Thermogravimetric analysis also revealed that increasing plasticizer concentration has no remarkable influence on the magnitude of weight loss. Atomic force microscopy images showed that the surface roughness of the films was influenced by plasticizer concentrations. This study demonstrated that semolina flour protein has the potential to prepare edible films.
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