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Irede EL, Awoyemi RF, Owolabi B, Aworinde OR, Kajola RO, Hazeez A, Raji AA, Ganiyu LO, Onukwuli CO, Onivefu AP, Ifijen IH. Cutting-edge developments in zinc oxide nanoparticles: synthesis and applications for enhanced antimicrobial and UV protection in healthcare solutions. RSC Adv 2024; 14:20992-21034. [PMID: 38962092 PMCID: PMC11220610 DOI: 10.1039/d4ra02452d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Accepted: 06/25/2024] [Indexed: 07/05/2024] Open
Abstract
This paper presents a comprehensive review of recent advancements in utilizing zinc oxide nanoparticles (ZnO NPs) to enhance antimicrobial and UV protective properties in healthcare solutions. It delves into the synthesis techniques of ZnO NPs and elucidates their antimicrobial efficacy, exploring the underlying mechanisms governing their action against a spectrum of pathogens. Factors impacting the antimicrobial performance of ZnO NPs, including size, surface characteristics, and environmental variables, are extensively analyzed. Moreover, recent studies showcasing the effectiveness of ZnO NPs against diverse pathogens are critically examined, underscoring their potential utility in combatting microbial infections. The study further investigates the UV protective capabilities of ZnO NPs, elucidating the mechanisms by which they offer UV protection and reviewing recent innovations in leveraging them for UV-blocking applications in healthcare. It also dissects the factors influencing the UV shielding performance of ZnO NPs, such as particle size, dispersion quality, and surface coatings. Additionally, the paper addresses challenges associated with integrating ZnO NPs into healthcare products and presents future perspectives for overcoming these hurdles. It emphasizes the imperative for continued research efforts and collaborative initiatives to fully harness the potential of ZnO NPs in developing advanced healthcare solutions with augmented antimicrobial and UV protective attributes. By advancing our understanding and leveraging innovative approaches, ZnO NPs hold promise for addressing pressing healthcare needs and enhancing patient care outcomes.
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Affiliation(s)
| | - Raymond Femi Awoyemi
- Department of Chemistry, Mississippi State University Starkville Mississippi MS 39762 USA
| | - Babatunde Owolabi
- Department of Civil Engineering, University of Alabama Tuscaloosa Alabama AL 35487 USA
| | | | - Rofiat Odunayo Kajola
- Department of Biomedical Engineering, University of Rochester 500 Joseph C. Wilson Blvd. Rochester NY 14627 USA
| | - Ajibola Hazeez
- Department of Urban and Regional Planning, University of Lagos Lagos Nigeria
| | - Ayuba Adawale Raji
- Department of Surveying and Geo-Informatics, Bells University of Technology Ota Ogun State Nigeria
| | | | - Chimezie O Onukwuli
- Department of Chemistry, Eastern New Mexico University Portales New Mexico USA
| | - Asishana Paul Onivefu
- Department of Chemistry and Biochemistry, University of Delaware Newark DE 19716 USA
| | - Ikhazuagbe Hilary Ifijen
- Department of Research Outreach, Rubber Research Institute of Nigeria Iyanomo Benin City Nigeria
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Mirres ACDM, Vieira IRS, Tessaro L, da Silva BD, de Andrade JC, da Silva AA, Carvalho NMF, de Sousa AMF, Conte-Junior CA. Nanocomposite Films of Babassu Coconut Mesocarp and Green ZnO Nanoparticles for Application in Antimicrobial Food Packaging. Foods 2024; 13:1895. [PMID: 38928835 PMCID: PMC11203357 DOI: 10.3390/foods13121895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2024] [Revised: 06/12/2024] [Accepted: 06/14/2024] [Indexed: 06/28/2024] Open
Abstract
In this work, novel nanocomposite films based on babassu coconut mesocarp and zinc oxide nanoparticles (ZnO NPs), synthesized by a green route, were produced for application as food packaging films. The films were prepared using the casting method containing different contents of ZnO NPs (0 wt%, 0.1 wt%, 0.5 wt%, and 1.0 wt%). The films were characterized by Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), instrumental color analysis, and optical properties. The water vapor permeability (WVP) and tensile strength of films were also determined. The antimicrobial activity of the films against cooked turkey ham samples contaminated with Staphylococcus aureus was investigated. The results showed that incorporating ZnO NPs into babassu mesocarp matrices influenced the structure of the biopolymer chains and the color of the films. The BM/ZnO-0.5 film (0.5 wt% ZnO NPs) showed better thermal, mechanical, and WVP properties. Furthermore, the synergistic effect of babassu mesocarp and ZnO NPs in the BM/ZnO-0.5 film improved the antimicrobial properties of the material, reducing the microbial count of S. aureus in cooked turkey ham samples stored under refrigeration for 7 days. Thus, the films produced in this study showed promising antimicrobial packaging materials for processed foods.
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Affiliation(s)
- Ana Carolina de Morais Mirres
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil; (A.C.d.M.M.); (B.D.d.S.); (J.C.d.A.); (C.A.C.-J.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Italo Rennan Sousa Vieira
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil; (A.C.d.M.M.); (B.D.d.S.); (J.C.d.A.); (C.A.C.-J.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Leticia Tessaro
- Institute of Chemistry (IQ), Federal University of Lavras (UFLA), Lavras 37203-202, MG, Brazil;
| | - Bruno Dutra da Silva
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil; (A.C.d.M.M.); (B.D.d.S.); (J.C.d.A.); (C.A.C.-J.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Jelmir Craveiro de Andrade
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil; (A.C.d.M.M.); (B.D.d.S.); (J.C.d.A.); (C.A.C.-J.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Arianne Aparecida da Silva
- Institute of Chemistry (IQ), Rio de Janeiro State University (UERJ), São Francisco Xavier, 524, Maracanã, Rio de Janeiro 20550-900, RJ, Brazil; (A.A.d.S.); (N.M.F.C.); (A.M.F.d.S.)
| | - Nakédia M. F. Carvalho
- Institute of Chemistry (IQ), Rio de Janeiro State University (UERJ), São Francisco Xavier, 524, Maracanã, Rio de Janeiro 20550-900, RJ, Brazil; (A.A.d.S.); (N.M.F.C.); (A.M.F.d.S.)
| | - Ana Maria Furtado de Sousa
- Institute of Chemistry (IQ), Rio de Janeiro State University (UERJ), São Francisco Xavier, 524, Maracanã, Rio de Janeiro 20550-900, RJ, Brazil; (A.A.d.S.); (N.M.F.C.); (A.M.F.d.S.)
| | - Carlos Adam Conte-Junior
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil; (A.C.d.M.M.); (B.D.d.S.); (J.C.d.A.); (C.A.C.-J.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
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Wang Y, Ju J, Diao Y, Zhao F, Yang Q. The application of starch-based edible film in food preservation: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-34. [PMID: 38712440 DOI: 10.1080/10408398.2024.2349735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
Using renewable resources for food packaging not only helps reduce our dependence on fossil fuels but also minimizes the environmental impact associated with traditional plastics. Starch has been a hot topic in the field of current research because of its low cost, wide source and good film forming property. However, a comprehensive review in this field is still lacking. Starch-based films offer a promising alternative for sustainable packaging in the food industry. The present paper covers various aspects such as raw material sources, modification methods, and film formation mechanisms. Understanding the physicochemical properties and potential commercial applications is crucial for bridging the gap between research and practical implementation. Finally, the application of starch-based films in the food industry is discussed in detail. Different modifications of starch can improve the mechanical and barrier properties of the films. The addition of active substances to starch-based films can endow them with more functions. Therefore, these factors should be better investigated and optimized in future studies to improve the physicochemical properties and functionality of starch-based films. In summary, this review provides comprehensive information and the latest research progress of starch-based films in the food industry.
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Affiliation(s)
- Yihui Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Yuduan Diao
- Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Science
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
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Kumar P, Gautam S, Bansal D, Kaur R. Starch-based antibacterial food packaging with ZnO nanoparticle. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:178-191. [PMID: 38192709 PMCID: PMC10771396 DOI: 10.1007/s13197-023-05834-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/20/2023] [Accepted: 08/31/2023] [Indexed: 01/10/2024]
Abstract
Starch-based biofilms with embedded nanoparticles (NPs) are used to wrap food in biodegradable packaging system that has high antibacterial action against a variety of microorganisms. In this study, ZnO NPs were synthesised using both a green synthesis approach utilising Azadirachta indica (Neem) and a chemical synthesis approach using the sol-gel technique. The structural and morphological properties of all synthesized NPs were characterized through XRD, UV-VIS, UV-DRS, FTIR, and FESEM analysis. Further, these NPs were employed in the development of starch-based biodegradable films. A meticulous comparative analysis was performed to evaluate the functional properties of the nanocomposites, encompassing crucial parameters such as film thickness, moisture content, swelling index, opacity, solubility, water vapor permeability, and tensile strength. In comparison to films embedded with chemically synthesised NPs (F1), nanocomposite with green synthesised NPs (F2) showed 15.27% greater inhibition against Escherichia coli growth and 22.05% stronger inhibition against Staphylococcus aureus bacterial strains. Based on the biodegradability analysis, the nanocomposite film-F2 showed a 53.33% faster degradation rate compared to the film-F1. The developed films were utilized to assess the quality of both wrapped and unwrapped grapes, leading to the generalization of the research for the development of starch-based antibacterial and environmentally friendly food packaging material. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05834-9.
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Affiliation(s)
- Prakash Kumar
- Advanced Functional Materials Lab., Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, 160 014 India
| | - Sanjeev Gautam
- Advanced Functional Materials Lab., Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, 160 014 India
| | - Deepika Bansal
- Advanced Functional Materials Lab., Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, 160 014 India
| | - Ravneet Kaur
- Department of Zoology, Panjab University, Chandigarh, 160-014 India
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Zhang W, Azizi-Lalabadi M, Jafarzadeh S, Jafari SM. Starch-gelatin blend films: A promising approach for high-performance degradable food packaging. Carbohydr Polym 2023; 320:121266. [PMID: 37659804 DOI: 10.1016/j.carbpol.2023.121266] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 07/30/2023] [Accepted: 08/04/2023] [Indexed: 09/04/2023]
Abstract
Packaging plays a vital role in safeguarding food from environmental factors and contamination. However, the overuse and improper disposal of non-biodegradable plastic packaging materials have led to environmental concerns and health risks. To address these challenges, the development of degradable food packaging films is crucial. Biodegradable polymers, including natural biopolymers like starch (ST) and gelatin (GE), have emerged as promising alternatives to traditional plastics. This review focuses on the utilization of ST-GE blends as key components in composite films for food packaging applications. We discuss the limitations of pure ST-GE films and explore methods to enhance their properties through the addition of plasticizers, cross-linkers, and nanoparticles. The blending of ST-GE, facilitated by their good miscibility and cross-linking potential, is highlighted as a means to improve film performance. The review also examines the impact of various additives on the properties of ST-GE blend films and summarizes their application in food preservation. By providing a comprehensive overview of ST-GE hybrid systems, this study aims to contribute to the advancement of sustainable and effective food packaging solutions.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Shima Jafarzadeh
- School of Civil and Mechanical Engineering, Curtin University, Bentley, Western Australia, Australia
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Dirpan A, Ainani AF, Djalal M. A Review on Biopolymer-Based Biodegradable Film for Food Packaging: Trends over the Last Decade and Future Research. Polymers (Basel) 2023; 15:2781. [PMID: 37447428 DOI: 10.3390/polym15132781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 06/19/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
In recent years, much attention has been paid to the use of biopolymers as food packaging materials due to their important characteristics and properties. These include non-toxicity, ease of availability, biocompatibility, and biodegradability, indicating their potential as an alternative to conventional plastic packaging that has long been under environmental scrutiny. Given the current focus on sustainable development, it is imperative to develop studies on biopolymers as eco-friendly and sustainable food packaging materials. Therefore, the aim of this review is to explore trends and characteristics of biopolymer-based biodegradable films for food packaging, analyze the contribution of various journals and cooperation between countries, highlight the most influential authors and articles, and provide an overview of the social, environmental, and economic aspects of biodegradable films for food packaging. To achieve this goal, a bibliometric analysis and systematic review based on the PRISMA method were conducted. Relevant articles were carefully selected from the Scopus database. A bibliometric analysis was also conducted to discuss holistically, comprehensively, and objectively biodegradable films for food packaging. An increasing interest was found in this study, especially in the last 3 years with Brazil and China leading the number of papers on biodegradable films for food packaging, which were responsible for 20.4% and 12.5% of the published papers, respectively. The results of the keyword analysis based on the period revealed that the addition of bioactive compounds into packaging films is very promising because it can increase the quality and safety of packaged food. These results reveal that biodegradable films demonstrate a positive and promising trend as food packaging materials that are environmentally friendly and promote sustainability.
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Affiliation(s)
- Andi Dirpan
- Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar 90245, Indonesia
- Center of Excellence in Science and Technology on Food Product Diversification, Makassar 90245, Indonesia
| | - Andi Fadiah Ainani
- Research Group for Post-Harvest Technology and Biotechnology, Makassar 90245, Indonesia
| | - Muspirah Djalal
- Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar 90245, Indonesia
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Characterization of Biodegradable Films Made from Taro Peel ( Colocasia esculenta) Starch. Polymers (Basel) 2023; 15:polym15020338. [PMID: 36679218 PMCID: PMC9862323 DOI: 10.3390/polym15020338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/02/2023] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
Studies of renewable polymers have highlighted starch’s role to replace petroleum-based components to produce biodegradable films with plastic-like qualities. In this study, the novelty of taro peel starch (TPS) to produce such films using the casting technique is reported for the first time. A response surface method (RSM) approach was employed to optimize different concentrations of TPS (2.5−3.5%, w/w) and glycerol (25−35%, w/w) and investigate their effects on the physico-mechanical and water barrier properties of TPS films. TPS films showed a positive linear effect (p < 0.05) for thickness (0.058−0.088 mm), opacity (1.95−2.67), water vapor permeability (0.06−0.09 g∙m/m2∙kPa∙h), and cubic effect (p < 0.05) for moisture content (0.58−1.57%), which were linked to high starch concentrations when plasticized with glycerol. X-ray diffraction analysis of TPS films depicted “amorphous”-type crystalline structure peaks at 19.88°, while the thermogravimetric analysis of the film samples exhibited 75−80% of the weight loss of TPS film in the second phase between temperatures of 300 °C to 400 °C. All films exhibited homogenous, transparent surfaces with flexibility, and completely degraded in 5 days in simulated river water and composting soil environments, which confirmed TPS as a promising film polymer in food packaging.
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Li T, Meng F, Chi W, Xu S, Wang L. An Edible and Quick-Dissolving Film from Cassia Gum and Ethyl Cellulose with Improved Moisture Barrier for Packaging Dried Vegetables. Polymers (Basel) 2022; 14:polym14194035. [PMID: 36235983 PMCID: PMC9572032 DOI: 10.3390/polym14194035] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/15/2022] [Accepted: 09/20/2022] [Indexed: 11/19/2022] Open
Abstract
A quick-dissolving edible film was made from cassia gum (CG) incorporated with ethyl cellulose (EC). Mechanical results show that addition of 5% EC based on CG gave rise to the highest tensile strength (TS) of the composite film. Scanning electron microscopy revealed that excess addition of EC slightly decreased the homogeneousness of films. Fourier transform infrared spectroscopy showed that the compatibility between CG and EC was good and the incorporation of EC changed the original interaction of molecules by forming hydrogen bonds with CG. Although film light transmittance decreased, it is transparent enough for packaging. The film water vapour barrier property improved dramatically by blending CG and EC, although they showed dissolution rates over 80% in boiling water after 5 min. The dried carrot cube packaged by CG-EC films showed lower mass growth rates in 53% RH. Therefore, the film presents a potential application in packaging of dried vegetables in convenience foods.
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