Modification and development of high bioactivities and environmentally safe polymer nanocomposites doped by Ni/ZnO nanohybrid for food packaging applications

Immobilization of biosynthesized gallium nanoparticles in Polyvinylpyrrolidone/Sodium alginate films: Potent bactericidal protection against food spoilage bacteria

The increasing threat of spoilage bacterial infections, driven by the resistance of bacteria to many antimicrobial treatments, is a significant worldwide public health problem, especially concerning food preservation. To tackle these difficulties, this research investigates the possibility of using packaging sheets that include antimicrobial agents and increasing the prolonged storage time by preventing the bioburden of foodborne pathogens. This approach uses metal nanoparticles' ability to prevent harmful bacteria that cause food spoiling. Gallium nanoparticles (GaNPs) were created using a water-based extract from Andrographis paniculata leaves as a bioreducing agent. The GaNPs were added to a film made of sodium alginate (SA) and polyvinylpyrrolidone (PVP). The study showed that incorporating GaNPs into polymer films resulted in films with a desirable contact angle and decreased water vapor permeability. Significantly, the developed films demonstrated increased efficiency against E.coli O157 compared to other species. Also, it exhibited increased vulnerability to bacterial strains at the biofilm stage, surpassing PVP-SA/GaNPs-0. Remarkably, the toxicity tests showed that the films exhibited no cytotoxicity. Overall, the films indicated their potential for avoiding bacterial bioburden, prolonging the shelf life of perishable products, and contributing to diverse antimicrobial applications in the food industry.

Optical, thermal, mechanical, and antibacterial properties of polyvinyl alcohol/sodium alginate/ZnMn2O4 nanocomposites films for various optical devices and food packaging applications

This work involves preparing zinc manganite nanoparticles (ZnMn2O4 NPs) using the Sol-gel method. Polymer nanocomposites of polyvinyl alcohol (PVA)/Sodium alginate (NaAlg)- ZnMn2O4 NPs were created using the solution casting technique. The polymer nanocomposites films were made with varying weight percentages of ZnMn2O4 nanoparticles. With the addition of nanofiller, the reduced direct and indirect energy band gap values and increased Urbach energy values were discovered in the UV-Vis data. XRD data showed a reduction in crystallinity degree with dopant. ZnMn2O4 NPs had a strong interaction with PVA/NaAlg blend, as confirmed by FTIR. The addition of ZnMn2O4 NPs led to improved thermal stability of the polymer nanocomposites films. Additionally, the nanocomposites films' mechanical characteristics were examined. The loading of ZnMn2O4 nanoparticles has been associated with an increasing trend in the mechanical properties of the nanocomposites, including its toughness, Young's modulus, Tensile strength (Ts), and elongation. The antibacterial activity of the nanocomposites against fungus and bacteria was studied. Additionally, PVA/NaAlg-ZnMn2O4 nanocomposites films had good antibacterial characteristics against environmental microorganisms such as Gram-positive (G+) S. aureus and Gram-negative(G-) E. coli bacteria as well as fungi C. albicans and A. niger. It was observed that the biodegradability of the nanocomposite films was lower compared to the pure PVA/NaAlg film. Compared to pure film, the water solubility was decreased upon the addition of ZnMn2O4 NPs. After ZnMn2O4 was added to the pure blend, the WVTR decreased. The produced polymer nanocomposites films appear to be a promising material for food packing, according to these results.

A review on metal/metal oxide nanoparticles in food processing and packaging

Consuming hygienic and secure food has become challenging for everyone. The preservation of excess food without negatively affecting its nutritional values, shelf life, freshness, or effectiveness would undoubtedly strengthen the food industry. Nanotechnology is a new and intriguing technology that is currently being implemented in the food industry. Metal-based nanomaterials have considerable potential for use in packaging and food processing. These materials have many advanced physical and chemical characteristics. Since these materials are increasingly being used in food applications, there are certain negative health consequences related to their toxicity when swallowed through food. In this article, we have addressed the introduction and applications of metal/metal oxide nanoparticles (MNPs), food processing and food packaging, applications of MNPs-based materials in food processing and food packaging, health hazards, and future perspectives.

Development and characterization of active poly (3-hydroxybutyrate) based composites with grapeseed oil and MgO nanoparticles for shelf-life extension of white button mushrooms (Agaricus bisporus)

Poly (3-hydroxybutyrate) (PHB) is undoubtedly a potential substitute for petroleum-based non-biodegradable food packaging materials due to its renewability, high crystallinity, biocompatibility, and biodegradability. Nonetheless, PHB exhibits certain shortcomings, including low flexibility, moderate gas barrier properties, and negligible antimicrobial and antioxidant activities, which limit its direct application in food packaging. Loading essential oils can increase flexibility and induce antimicrobial and antioxidant activities in biopolymers but at the cost of reduced tensile strength. In contrast, nanofiller reinforcement can increase the tensile strength and barrier properties of such biopolymers. Therefore, to harness the synergistic effects of essential oil and nanofiller, PHB-based films incorporated with 5 wt% grapeseed oil (GS) and varying concentrations (0.1-1 wt%) of MgO nanoparticles (MgO NPs) were prepared in this study following simple sonication-assisted solution casting technique. Physicochemical, tensile, microstructural, optical, barrier, antimicrobial, and antioxidant properties were then evaluated for the prepared composite films. FESEM analysis of the PHB-based films with 5 wt% GS and 0.7 wt% MgO NPs (PHB/5GS/0.7MgO) confirmed its compact morphology without any aggregates, pores, or phase separation. In comparison with pristine PHB, the PHB/5GS/0.7MgO films demonstrated higher tensile strength (by 1.4-fold) and flexibility (by 30-fold), along with 79 and 90 % reduction in water vapor and oxygen transmission, respectively. In addition, PHB/5GS/0.7MgO showed good UV-blocking properties, 65.25 ± 0.98 % antioxidant activity, and completely inhibited the growth of Staphylococcus aureus and Escherichia coli. Moreover, PHB/5GS/0.7MgO films proved beneficial effects in terms of extending the shelf-life of white button mushrooms up to 6 days at ambient room conditions.

Recent advances in the production of bionanomaterials for development of sustainable food packaging: A comprehensive review

Polymers originating from natural macromolecule based polymeric materials have gained popularity due to the demand for green resources to develop unique, eco-friendly, and high-quality biopolymers. The objective of this review is to address the utilization of bionanomaterials to improve food quality, safety, security, and shelf life. Bionanomaterials are synthesized by integrating biological molecules with synthetic materials at the nanoscale. Nanostructured materials derived from biopolymers such as cellulose, chitin, or collagen can be employed for the development of sustainable food packaging. Green materials are cost-effective, biocompatible, biodegradable, and renewable. The interaction of nanoparticles with biological macromolecules must be analyzed to determine the properties of the packaging film. The nanoparticles control the growth of bacteria that cause food spoiling by releasing distinctive chemicals. Bio-nanocomposites and nanoencapsulation systems have been used in antimicrobial bio-based packaging solutions to improve the efficiency of synergism. Nanomaterials can regulate gas and moisture permeability, screen UV radiation, and limit microbial contamination, keeping the freshness and flavor of the food. Food packaging based on nanoparticles embedded biopolymers can alleviate environmental concerns by lowering the amount of packaging materials required and enhancing packaging recyclability. This results in less waste and a more eco-sustainable approach to food packaging. The study on current advances in the production of bionanomaterials for development of sustainable food packaging involves a detailed investigation of the available data from existing literature, as well as the compilation and analysis of relevant research results using statistical approaches.

Dialdehyde cellulose/gelatin hydrogel as a packaging material for manganese oxides adsorbents for wastewater remediation: Characterization and performance evaluation

The dialdehyde cellulose (DC) was used to synthesize gelatin-cellulose dialdehyde by Schiff base as a packaging material to manganese oxides nanoparticles adsorbents (Mn oxides@DC/Gel) for wastewater remediation and support the antimicrobial behavior of gelatin and DC. The crystallinity index% of microwave-synthesized DC prepared from cellulose II decreased from 43.18% to 34.11% and its oxidation degree was 143.77%. The greenly-produced Mn oxides were studied by XRD and TEM. XRD verified the presence of two different phases of α-MnO2 and α-Mn2O3 in the form of nanorods and nanocubes. Mn oxides@DC/Gel was investigated by FT-IR, XRD, XPS, SEM, swelling absorptivity, and thermal analysis. The optimal swelling ratio% of Mn oxides@DC/Gel nanocomposite was 1494.04±16.65%. The influence of pH on swelling ratios verified the instability of the imine group in acid and basic media. Mn oxides@DC/Gel nanocomposite hydrogel causes approximately two-fold greater inhibitory zones than gentamicin. The optimal adsorption conditions were adsorbent dose (0.05g), pH (9.0), contact time (120 min), and methylene blue dye concentration (30mg/L). The maximum adsorption capacity of Mn oxides@DC/Gel nanocomposite was 51.06±1.0 mg/g. The adsorption by Mn oxides@DC/Gel nanocomposite agrees with Langmuir, Redlich-Peterson, and Freundlich mechanisms.

Recent Advances in Bio-Based Smart Active Packaging Materials

The shortage of oil resources is currently a global problem. The use of renewable resources instead of non-renewable ones has become a hot topic of research in the eyes of scientists. In the food industry, there is a lot of interest in bio-based smart active packaging that meets the concept of sustainability and ensures safety. The packaging has antibacterial and antioxidant properties that extend the shelf life of food. Its ability to monitor the freshness of food in real time is also beneficial to consumers’ judgement of food safety. This paper summarises the main raw materials for the preparation of bio-based smart active packaging, including proteins, polysaccharides and composite materials. The current status of the preparation method of bio-based smart active packaging and its application in food preservation is summarised. The future development trend in the field of food packaging is foreseen, so as to provide a reference for the improvement of bio-based smart active packaging materials.