Development of alginate‐gum acacia‐Ag⁰ nanocomposites via green process for inactivation of foodborne bacteria and impact on shelf life of black grapes (Vitis vinifera)

Abstract

The main objective of this investigation is to develop sodium alginate-gum acacia-silver nanocomposite films (AGA-Ag 0 NC) to inhibit the growth of foodborne and to extend the shelf life of food. The Ag nanoparticles were generated in sodium alginategum acacia (AGA) blend matrix through reduction by basil leaves (Tulasi). The formation of Ag 0 was monitored by UV-vis spectroscopy (UV-Vis), Fourier transform infrared spectroscopy (FTIR), thermogravimetrical analysis (TGA), X-ray diffraction (XRD), scanning electron microscopy (SEM), and transmission electron microscopy (TEM). The absorption band at 420 nm in UV-vis spectrum and change in the band positions in FTIR spectrum of AGA-Ag 0 NC compared to that of AGA corresponds to the formation of Ag nanoparticles. The XRD profile of AGA-Ag 0 NC exhibits characteristic d-lines of Ag nanoparticles. The spherical shape of Ag nanoparticles uniformly formed throughout the films was recognized in SEM image with a size of~4 AE 1 nm as observed by TEM. The water uptake and mechanical properties of the films were also studied. The AGA-Ag 0 NC films offered excellent antimicrobial activity against various foodborne bacteria and shelf life of food enhanced efficiency of the AGA-Ag 0 NC films is also tested on grape fruit (Vitus vinifera).

Production and Characterization of Sodium Alginate/Gum Arabic Based Films Enriched with Syzygium cumini Seeds Extracts for Food Application

“…2. The spectral bands 1413.31 and 1603.21 cm −1 for GA corresponded to the symmetrical and asymmetric stretching vibration of -COO − , respectively [29]. Additionally, the spectral band 3287.12 cm −1 for GA represented O-H stretching, characteristic of a glucosidic ring, while 2953.42 cm −1 indicated the C-H stretching [30].…”

The Optimization of Gelatin Extraction from Chicken Feet and the Development of Gelatin Based Active Packaging for the Shelf-Life Extension of Fresh Grapes

“…The gelatin exhibits hydrophilic properties due to which electrostatic interactions and hydrogen bonding occur between the amine group of gelatins and the OH group of water, which contribute to an increase in the WVP of neat gelatin films [24,27]. The addition of NPs creates an impermeable medium by the entrapment of NPs within the gelatin matrix to decrease the WVP of nanocomposite films [28].…”

Synthesis and characterization of water-soluble polyvinyl alcohol/pomegranate peel powder films

“…In this study, the flexibility of the PVA based films increased might be because of the increase in pore sizes and porosity of the films by adding soluble PPP to the polymer matrix. Not only this, the increasing flexibility of the films by the addition of PPP could also be related to formation of new hydrogen bonds between PPP and PVA matrix which caused an increase in the segmental mobility of PVA chain and more sliding effect of PVA chains against each other [16]. However, PVA film with 5% PPP shows shorter elongation as compared to that of the 4% PVA-PPP film.…”