Characterization and application of active films based on commercial polysaccharides incorporating ZnONPs

Bruni, Andressa Rafaella da Silva; Friedrichsen, Jéssica de Souza Alves; Jesus, Guilherme Augusto Moraes de; Alves, Eloize da Silva; Costa, Joice Camila Martins da; Souza, Paulo Ricardo Martins; Santos, Oscar de Oliveira; Bonafé, Elton Guntendorfer

doi:10.1016/j.ijbiomac.2022.10.219

Cited by 9 publications

(6 citation statements)

References 94 publications

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“…These findings support the hypothesis that ZnO nanoparticles function as crosslinkers within the nanocomposite matrix, contributing to a denser, less permeable film structure. The increased hydrophobicity associated with the nanoparticle addition also likely plays a crucial role in reducing oil permeability [43]. This enhancement in barrier properties is consistent with the observed reduction in oil transmission rates, particularly at higher nanoparticle concentrations.…”

Section: Oil Permeability (Op)supporting

confidence: 80%

“…WVP is crucial for examining the movement of water vapor between packaging material and the atmosphere, representing a key attribute of food packaging materials [43]. Nanocomposite films with low WVP can minimize the amount of water reaching the food, thereby decreasing water loss and extending the food's shelf life [44].…”

Section: Water Vapour Permeability (Wvp)mentioning

confidence: 99%

“…OP is a crucial measure for evaluating the efficacy of packaging films in preventing the transmission of oil-based substances, which can affect the freshness and integrity of packaged food [43]. This study assessed the OP of BP/ CNF films with ZnO NPs, as detailed in table 3.…”

Section: Oil Permeability (Op)mentioning

confidence: 99%

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Characterization of banana powder-based film reinforced with CNF and Bio-mediated ZnO nanoparticles for potential food applications

Leta,

Adeyemi,

Fawole

2024

Mater. Res. Express

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The formulation of a multifunctional nanocomposite packaging material with potential against agents of food deterioration, such as free radicals and microorganisms, has emerged as a solution for shelf-life extension and food security. In this study, edible packaging base of banana powder (BP) infused with cellulose nanofiber (CNF) and ZnO-PPW and ZnO-PSW NPs at varying weight percentages were developed for food applications. The prepared BP/CNF/ZnO films were characterized by UV–vis spectroscopy, XRD, FT-IR, and SEM. These characterization techniques confirmed that the prepared ZnO NPs infused well into the base coat of BP/CNF, which significantly (p < 0.05) affected the colour, appearance, UV-vis barrier properties and increased the thickness and flexibility of the films. Furthermore, the presence of ZnO in the base matrices influenced the moisture content (19 - 29%), film solubility (68 - 74%), and oil permeability significantly more than the control BP/CNF film. The addition of ZnO significantly affected the UV barrier properties better than the control. The nanocomposite BP/CNF/ZnO films showed a concentration-based antioxidant and good antimicrobial activity against five selected food pathogens (Escherichia coli, Enterococcus faecalis,Listeria monocytogenes and Staphylococcus aureus). Similarly, a good antioxidant property was reported in different antioxidant assays superior to the control BP/CNF. These key findings, especially those of the BP/CNF/ + 0.6% ZnO NPs films, showed that these films possess great potential for application as food packaging materials with antioxidant and antimicrobial properties.

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Section: Oil Permeability (Op)supporting

confidence: 80%

Section: Water Vapour Permeability (Wvp)mentioning

confidence: 99%

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Characterization of banana powder-based film reinforced with CNF and Bio-mediated ZnO nanoparticles for potential food applications

Leta,

Adeyemi,

Fawole

2024

Mater. Res. Express

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“…The peak at ~3311 cm -1 in the spectra was attributed to the -OH stretching vibration of carrageenan [14]. The vibration at ~1640 cm -1 was attributed to the -CH and CH2 deformation-vibration in CH2OH, and the peaks also corresponded to the -NH group, a typical amide I, which is present in carrageenan polymer [25,26]. The absorption bands at ~2935 cm -1 were attributed to the C-H stretching vibrations of the alkane groups in carrageenan [13].…”

Section: Ftir Spectramentioning

confidence: 97%

Fabrication and Characterization of Semi-refined Carrageenan Films Incorporated with TiO2 Nanoparticles

ABD HAMID,

Jayakumar,

Gunasegaran

et al. 2023

JCEIB

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In this study, a packaging film was developed using semi-refined carrageenan, incorporating varying concentrations of TiO2 nanoparticles. The aim of this study was to investigate the effect of TiO2 nanoparticles on the properties of the SRC-based film. The films were prepared through a casting method, and the resulting samples were characterized in terms of their functional, mechanical, and physical properties. The SRC film containing 1 wt% of TiO2 nanoparticles demonstrated the highest tensile strength. However, with the addition of TiO2 nanoparticles at any concentrations (1, 3, 5, and 7 wt%), the elongation at break of the SRC film decreased in comparison to the SRC film without TiO2 nanoparticles. Moreover, as the concentration of TiO2 nanoparticles increased from 1 to 7 wt%, the moisture content, and water solubility of the SRC films decreased. The FTIR spectra analysis provided valuable information on the interaction between SRC and TiO2 nanoparticles. The results suggest that incorporating TiO2 nanoparticles into semi-refined carrageenan films shows promise for developing packaging materials with improved mechanical strength and physical performance.

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“…4 Given the innovations for maintaining the quality of postharvest fruits, starch-based coatings have attracted great attention for their film-forming properties due to their low cost, abundance, and organoleptic (no taste, no smell, not associated with allergies and food intolerances, vegan), optical (transparent, colorless), and barrier (carbon dioxide and oxygen permeability properties) properties. 2 These properties are ideal for film formation, but the water vapor permeability (WVP) and mechanical properties of starch coatings are low, 5,6 allowing significant water loss from the fruit and cracking of the coating, respectively.…”

Section: Introductionmentioning

confidence: 99%

Biodegradable Coatings Based on Cassava Starch and Poly(Vinyl Alcohol): Potential Application for Prolonging the Shelf Life of Strawberries (Fragaria ananassa) cv. San Andreas

Friedrichsen,

Bruni,

Alves

et al. 2024

ACS Food Sci. Technol.

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Biodegradable edible coatings have become a viable alternative for preserving fruits such as strawberries with a high degree of perishability, extending their postharvest shelf life. The study aimed to develop a biodegradable coating based on cassava starch and poly(vinyl alcohol) to extend the shelf life of strawberries at 25 ± 5 °C, since no formulations or studies were found at this storage temperature. The formation of the composite was confirmed by the signals in the FTIR spectra. The results demonstrate that the presence of soybean oil and lecithin promotes the rearrangement of polymer bonds, ensuring the availability of hydroxyls. Thus, formulation B obtained a hydrophobic surface, justified by the lower moisture content, water solubility, and water vapor permeability. The new material was applied as a coating to fresh strawberries, delaying the senescence process and extending the shelf life of the strawberries at 25 ± 5 °C by 105% compared to the control sample.

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Characterization and application of active films based on commercial polysaccharides incorporating ZnONPs

Cited by 9 publications

References 94 publications

Characterization of banana powder-based film reinforced with CNF and Bio-mediated ZnO nanoparticles for potential food applications

Characterization of banana powder-based film reinforced with CNF and Bio-mediated ZnO nanoparticles for potential food applications

Fabrication and Characterization of Semi-refined Carrageenan Films Incorporated with TiO2 Nanoparticles

Biodegradable Coatings Based on Cassava Starch and Poly(Vinyl Alcohol): Potential Application for Prolonging the Shelf Life of Strawberries (Fragaria ananassa) cv. San Andreas

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