Intelligent Food Packaging and Shelf-Life Improvement of Chapattis Using Hybrid Nanoparticle-Based Biopolymer Electrospin Coating

Abstract

Biodegradable food packaging is an important area to be focused on in preserving food. A biopolymer-based film was prepared with hybrid nanoparticles (TiO2 + ZnO) mixed with pomegranate peel powder (PPP) electrospin-coated over an aluminum foil. Morphological analysis of the hybrid nanoparticles along with PPP was performed using scanning electron microscopy and energy-dispersive X-ray spectroscopy. The diffuse reflectance spectroscopy study exemplified that the coated film was UV-protective. Cooked chapattis were stored in coated and noncoated Al foil. Experimental rancidity and hydroperoxide (6th day: 2.85 ± 0.14) values exemplified that chapatti in the coated film lasted for four more days compared to that in the noncoated film. The antioxidant and antibacterial effects of the active mixture over chapattis were analyzed using thiobarbituric acid reactive substance and 2,2 diphenyl-1-picrylhydrazyl assays. The effective reduced bacterial load on chapattis stored in the coated film on the 6th day was estimated to be 3.1 × 103 cfu/mL and observed to be minimal. The present work establishes a novel active mixture that could be used as a coating in active food storage.

Hybrid Metal Oxide (Ag–ZnO) Impregnated Biocomposite in the Development of an Eco-Friendly Sustainable Film

“…The 1700–1600 cm –1 peak appears due to the stretching vibration of CO, confirming the presence of an aromatic benzene ring that is present in the antioxidant molecule, curcumin in CPP, and citric acid (a stabilizing agent) in AA. ,,,, The 1500–1400 cm –1 peak is due to CH 2 stretching of carbohydrates, fats, and lipids . The vibration in 1300–1200 cm –1 exemplifies the guaiacy structure of lignin and curcumin in the mixture. , The peak in the range between 1100 and 1000 cm –1 is due to the ring breathing of 2-substituted furans indoles in the antifungal molecule, polyols in the form of polysaccharides, and flavonoids in citron leaves. − 1000–800 cm –1 vibrations are due to C–O, C–H, and CO stretching of carbonyl compounds may be due to the deformation of lignin, presence of curcumin in AM . The peaks in the range between 800 and 500 cm –1 confirm the presence of 3-substituted pyridoxine undergoing in-plane ring bending, confirming the existence of B6 …”

“…The observed peaks in spectra 3600–3400 cm –1 are due to the stretching vibration of the O–H molecule in the polymeric hydroxy compound that links pristine biomolecules to long chains presented in fatty acids, lignin, carbohydrates, −OH stretching of curcumin in CPP, and Ag NPs in AM. , The peak at 2100–2000 cm –1 is due to NH 3 stretching overtones and a combination of R–CH­(NH 3 )–COOH present in amino acids in the active and biocomposite mixture . The 1700–1600 cm –1 peak appears due to the stretching vibration of CO, confirming the presence of an aromatic benzene ring that is present in the antioxidant molecule, curcumin in CPP, and citric acid (a stabilizing agent) in AA. ,,,, The 1500–1400 cm –1 peak is due to CH 2 stretching of carbohydrates, fats, and lipids . The vibration in 1300–1200 cm –1 exemplifies the guaiacy structure of lignin and curcumin in the mixture. , The peak in the range between 1100 and 1000 cm –1 is due to the ring breathing of 2-substituted furans indoles in the antifungal molecule, polyols in the form of polysaccharides, and flavonoids in citron leaves. − 1000–800 cm –1 vibrations are due to C–O, C–H, and CO stretching of carbonyl compounds may be due to the deformation of lignin, presence of curcumin in AM .…”

“…The powder AM with nanodimensions increases the surface area of the film in food packaging. This process also helps in reducing lignin, wax, or unwanted lipids to improve the matrix bonding . The same procedure was repeated for the citron leaves.…”