Gelatin-Based Nanocomposite Film with Bacterial Cellulose–MgO Nanoparticles and Its Application in Packaging of Preserved Eggs

Multi-Functional Repair and Long-Term Preservation of Paper Relics by Nano-MgO with Aminosilaned Bacterial Cellulose

Paper relics, as carrieres of historical civilization's records and inheritance, could be severely acidic and brittle over time. In this study, the multi-functional dispersion of nanometer magnesium oxide (MgO) carried by 3-aminopropyl triethoxysilane-modified bacterial cellulose (KH550-BC) was applied in the impregnation process to repair aged paper, aiming at solving the key problems of anti-acid and strength recovery in the protection of ancient books. The KH550-BC/MgO treatment demonstrated enhanced functional efficacy in repairing aged paper, attributed to the homogeneous and stable distribution of MgO within the nanofibers of BC networks, with minimal impact on the paper's wettability and color. Furthermore, the treatment facilitated the formation of adequate alkali reserves and hydrogen bonding, resulting in superior anti-aging properties in the treated paper during prolonged preservation. Even after 30 days of hygrothermal aging tests, the paper repaired by KH550-BC/MgO was still in a gently alkaline environment (pH was about 7.56), alongside a 32.18% elevation compared to the untreated paper regarding the tear index. The results of this work indicate that KH550-BC/MgO is an effective reinforcement material for improving the long-term restoration of ancient books.

Biogenesis of bacterial cellulose/xanthan/CeO2NPs composite films for active food packaging

The increasing significance of biopolymer-based food packaging can be attributed to its biodegradability and independence from petroleum-derived materials. Concurrently, metal oxide nanoparticles (NPs) have gained prominence as effective antimicrobial agents against both wild-type and antibiotic-resistant microbes. In this study, cerium oxide or ceria, CeO2, nanoparticles with an average diameter of 50 nm were synthesized via a green method utilizing Vibrio sp. VLC cell lysate supernatant. The synthesized CeO2 NPs displayed remarkable antimicrobial properties, inhibiting the growth of Escherichia coli and Staphylococcus aureus by 93.7 % and 98 %, respectively. To enhance the potential of bacterial cellulose (BC) for advanced applications, we developed a BC/xanthan/CeO2 nanocomposite using both ex situ and in situ techniques. The integration of CeO2 NPs within the nanocomposite structure not only improved the inherent properties of BC, but also rendered it suitable for use in active food packaging systems. The nanocomposite exhibited no significant cytotoxicity on the human dermal fibroblast (HDF) cells, confirming its safety. Nanocomposites containing biogenically synthesized CeO2 NPs demonstrated exceptional efficacy for reducing microbial contamination. Bread samples coated with nanocomposite films displayed no signs of microbial growth. These results support the application of BC/xanthan/CeO2 nanocomposites as suitable and effective coating materials for antimicrobial food packaging applications.

Nanofillers in Novel Food Packaging Systems and Their Toxicity Issues

Background: Environmental concerns about petroleum-based plastic packaging materials and the growing demand for food have inspired researchers and the food industry to develop food packaging with better food preservation and biodegradability. Nanocomposites consisting of nanofillers, and synthetic/biopolymers can be applied to improve the physiochemical and antimicrobial properties and sustainability of food packaging. Scope and approach: This review summarized the recent advances in nanofiller and their applications in improved food packaging systems (e.g., nanoclay, carbon nanotubes), active food packaging (e.g., silver nanoparticles (Ag NPs), zinc oxide nanoparticles (ZnO NPs)), intelligent food packaging, and degradable packaging (e.g., titanium dioxide nanoparticles (e.g., TiO2 NPs)). Additionally, the migration processes and related assessment methods for nanofillers were considered, as well as the use of nanofillers to reduce migration. The potential cytotoxicity and ecotoxicity of nanofillers were also reviewed. Key findings: The incorporation of nanofillers may increase Young's modulus (YM) while decreasing the elongation at break (EAB) (y = -1.55x + 1.38, R2 = 0.128, r = -0.358, p = 0.018) and decreasing the water vapor (WVP) and oxygen permeability (OP) (y = 0.30x - 0.57, R2 = 0.039, r = 0.197, p = 0.065). Meanwhile, the addition of metal-based NPs could also extend the shelf-life of food products by lowering lipid oxidation by an average of approx. 350.74% and weight loss by approx. 28.39% during the longest storage period, and significantly increasing antibacterial efficacy against S. aureus compared to the neat polymer films (p = 0.034). Moreover, the migration process of nanofillers may be negligible but still requires further research. Additionally, the ecotoxicity of nanofillers is unclear, as the final distribution of nanocomposites in the environment is unknown. Conclusions: Nanotechnology helps to overcome the challenges associated with traditional packaging materials. Strong regulatory frameworks and safety standards are needed to ensure the appropriate use of nanocomposites. There is also a need to explore how to realize the economic and technical requirements for large-scale implementation of nanocomposite technologies.

Polysaccharides and proteins based bionanocomposites as smart packaging materials: From fabrication to food packaging applications a review

Food industry is the biggest and rapidly growing industries all over the world. This sector consumes around 40 % of the total plastic produced worldwide as packaging material. The conventional packaging material is mainly petrochemical based. However, these petrochemical based materials impose serious concerns towards environment after its disposal as they are nondegradable. Thus, in search of an appropriate replacement for conventional plastics, biopolymers such as polysaccharides (starch, cellulose, chitosan, natural gums, etc.), proteins (gelatin, collagen, soy protein, etc.), and fatty acids find as an option but again limited by its inherent properties. Attention on the initiatives towards the development of more sustainable, useful, and biodegradable packaging materials, leading the way towards a new and revolutionary green era in the food sector. Eco-friendly packaging materials are now growing dramatically, at a pace of about 10-20 % annually. The recombination of biopolymers and nanomaterials through intercalation composite technology at the nanoscale demonstrated some mesmerizing characteristics pertaining to both biopolymer and nanomaterials such as rigidity, thermal stability, sensing and bioactive property inherent to nanomaterials as well as biopolymers properties such as flexibility, processability and biodegradability. The dramatic increase of scientific research in the last one decade in the area of bionanocomposites in food packaging had reflected its potential as a much-required and important alternative to conventional petroleum-based material. This review presents a comprehensive overview on the importance and recent advances in the field of bionanocomposite and its application in food packaging. Different methods for the fabrication of bionanocomposite are also discussed briefly. Finally, a clear perspective and future prospects of bionanocomposites in food packaging were presented.

Biosynthesis of MgO Nanoparticles and Their Impact on the Properties of the PVA/Gelatin Nanocomposites for Smart Food Packaging Applications

Fabricating active and intelligent packaging materials has become the highest demand for catering to market needs, especially after the COVID-19 pandemic, for ensuring food safety. Thus, the wider objective of this article was to promote active and smart packaging biofilms possessing antibacterial and humidity-sensing properties for sustainable poly(vinyl alcohol) (PVA)/gelatin (Ge) reinforced with biosynthesized magnesium nanoparticles (MgO NPs) by a solvent-casting route. The UV-visible spectrum has been utilized to determine the optimized biosynthesized MgO NPs and then the nanostructure of optimized MgO NPs investigated by varying techniques such as XRD, SEM-EDX, TEM, FT-IR, and thermogravimetric analysis. Four MgO NPs proportions (i.e., 1, 3, 5, and 10 wt %) were used to fabricate PVA/Ge biofilms. In the biofilms system, the tensile results showcased that the nanocomposite film containing 5 wt % of MgO NPs had the highest tensile strength value (i.e., 22.10 MPs) compared to the other biofilms or the unfilled blank (i.e., 6.30 MPs). Correspondingly, the humidity-sensing data revealed that the PVA/Ge-1% MgO NPs sensor had higher sensitivity over a broad range of relative humidity from (7-97% RH) and at 100 Hz. Additionally, the hydrophobicity of biofilms, measured by water contact angle, UV-stability, and antioxidant and antibacterial properties was also analyzed to possibly use these biofilms in active food packaging with extended shelf life of foodstuffs. However, the PVA/Ge-1% MgO NPs biofilm was predominately found to possess attractive sensing properties and could be considered as a sensor for intelligent food packaging.

Potato starch films by incorporating tea polyphenol and MgO nanoparticles with enhanced physical, functional and preserved properties

Due to the massive environmental pollution caused by synthetic plastic packaging accumulation and contemporary necessities of food packaging materials, the biodegradable and multifunctional bionanocomposite films based on potato starch (PS) incorporating tea polyphenol (TP) and MgO nanoparticles (MgO-NPs) were successfully fabricated by the solution casting method, and their physical and functional properties and application in fruits preservation were systematically investigated. Incorporation of TP and MgO-NPs improved the films' tensile strength, UV light-blocking, hydrophobicity and thermal stability, and decreased their moisture content (from 14.02 % to 11.21 %), water solubility (from 19.57 % to 16.56 %), and water vapor permeability (from 17.32 to 9.07 × 10^-11 g∙m^-1∙s^-1∙Pa^-1). Moreover, the PS/TP/MgO-NPs films exhibited strong antioxidant activity, and remarkable antibacterial activity against Escherichia coli and Staphylococcus aureus with the diameter of inhibition zone of 25.60 mm and 27.50 mm, respectively. SEM, ATR-FTIR and XRD analyses indicated the TP and MgO-NPs were dispersed homogeneously in the PS matrix, and identified the molecular interactions of hydrogen bond, hydrophobic interaction and electrostatic attraction. Biodegradability assessment showed that all the films were rapidly decomposed within ~20 days under simulated environmental conditions. Compared to control, the PS/TP/MgO-NPs film-forming solution coatings were capable of maintaining fruit quality by reducing the change in weight loss, firmness and total soluble solids. Overall, these results suggested that the multifunctional bionanocomposite films could be a potential approach for developing sustainable active food packaging.

Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation

Functionalization of polysaccharide-based packaging incorporating inorganic nanoparticles for food preservation is an active research area. This review summarizes the use of polysaccharide-based materials functionalized with inorganic nanoparticles (TiO2, ZnO, Ag, SiO2, Al2O3, Fe2O3, Zr, MgO, halloysite, and montmorillonite) to develop hybrid packaging for fruit, vegetables, meat (lamb, minced, pork, and poultry), mushrooms, cheese, eggs, and Ginkgo biloba seeds preservation. Their effects on quality parameters and shelf life are also discussed. In general, treated fruit, vegetables, mushrooms, and G. biloba seeds markedly increased their shelf life without significant changes in their sensory attributes, associated with a slowdown effect in the ripening process (respiration rate) due to the excellent gas exchange and barrier properties that effectively prevented dehydration, weight loss, enzymatic browning, microbial infections by spoilage and foodborne pathogenic bacteria, and mildew apparition in comparison with uncoated or polysaccharide-coated samples. Similarly, hybrid packaging showed protective effects to preserve meat products, cheese, and eggs by preventing microbial infections and lipid peroxidation, extending the food product’s shelf life without changes in their sensory attributes. According to the evidence, polysaccharide-hybrid packaging can preserve the quality parameters of different food products. However, further studies are needed to guarantee the safe implementation of these organic–inorganic packaging materials in the food industry.