POSS fernlike structure as a support for TiO2 nanoparticles in fabrication of superhydrophobic polymer-based nanocomposite surfaces

Interpenetrating polymer network-based nanocomposites reinforced with octadecylamine capped Cu/reduced graphene oxide nanohybrid with hydrophobic, antimicrobial and antistatic attributes

Designing of mechanically tough elastomeric materials encompassed with intrinsic surface hydrophobicity, antistatic and antimicrobial attributes is in skyrocketing demands, especially to protect the instruments which are submerged in water. Herein, the authors depicted the fabrication of interpenetrating polymer network-based nanocomposites containing different doses of octadecylamine capped Cu/RGO nanohybrid. The structures and morphologies of the synthesized nanohybrid and the fabricated nanocomposites were characterized by using FTIR, XRD, XPS, TGA, FESEM and TEM analyses. Most interestingly the nanocomposites showed good hydrophobicity (static contact angle: 119.2°-129.3°), low surface resistivity (~10⁷ Ω m) and strong antimicrobial activity towards Gram negative (Pseudomonas aeruginosa and Yersinia pestis) and Gram positive (Bacillus cereus) bacterial strains. The fabricated nanocomposites also exhibited antifungal (Candida albicans) activity. In addition, the fabricated nanocomposites showed excellent mechanical properties including high tensile strength (14.03-20.9 MPa), outstanding flexibility (1887-2470%), excellent toughness (249.89-510.1 MJ.m^-3), high scratch resistance (>10 kg) and high thermostability (281-288 °C). Therefore, the fabricated nanocomposites can be used as an effective thin film for many advanced applications.

Preparation and characterization of antibacterial, eco-friendly edible nanocomposite films containing Salvia macrosiphon and nanoclay

Nowadays, food security is a vital issue and antimicrobial packaging could play an important role in this matter. In this regard, Salvia macrosiphon seed mucilage (SSM) and nanoclay, as new sources for the production of food-grade edible films were investigated. These edible films were prepared by incorporation of SSM with glycerol and different percentage of nanoclay. Upon addition of nanoclay up to 2% physical, mechanical and thermal properties were considerably improved and the composite films showed the lowest water vapor permeability (WVP), as well as highest elongation at break and tensile strength. The nanocomposite edible films also showed antibacterial activity due to the SSM nature. Addition of nanoclay, increased the hydrophobicity, which makes the films great alternatives for food packaging. This study revealed that these novel antimicrobial edible films could be a promising packaging option for a wide range of food products.