Nano-modifications of edible materials using ionizing radiation for potential application in active food safety

Abstract

Active food packaging films from Carboxy methyl cellulose and starch (CMC-g-Starch) reinforced with Magnesium-oxide (MgO) NPs are created and characterized. The effect of different particle sizes, MgO NPs concentrations and different gamma irradiation doses on the preparation of (CMC-g-Starch-MgO) edible nanocomposite films were investigated to determine their properties. Several analytical methods, such as swelling behavior, FT-IR, TEM, TGA, and mechanical characteristics, are represented to investigate different characteristics of the prepared (CMC-g-Starch-MgO) edible nanocomposite films. Also, the prepared (CMC-g-Starch-MgO) edible nanocomposite films and their coating were subjected to the fresh Peaches fruits. Their effect on the Peach fruits' lifespan was evaluated. The anti-microbial property of the edible (CMC-g-Starch-MgO) nanocomposite films of gram (+ve) and gram (–ve) bacteria was reported. Results represented the thermal and mechanical characteristics of (CMC-g-Starch-MgO) edible nanocomposite films, which were enhanced by γ irradiation. Also, the irradiated (CMC-g-Starch-MgO) edible nanocomposite films and their coating extend the lifespan of Peaches fruits and exhibit resistance to pathogenic microorganisms. In conclusion, (CMC-g-Starch-MgO) edible nanocomposite films fulfilled the required behaviors for the application in the nanofood packaging era.