UV-Protective Cutting-Edge Polymer for Food Packaging with Natural and Nano Enhancements

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY ACS food science & technology Pub Date : 2025-01-07 DOI:10.1021/acsfoodscitech.4c0067210.1021/acsfoodscitech.4c00672

Jasline Joseph, Rubalya Valantina Sathianathan*, Sweshna Chan Bose and Ashika Bhaskaran,

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Abstract

Due to their potential to enhance the potency in the melioration of food aegis, nanoparticles (NP) with green materials have gained more interest in the area of food packaging. In the present work, active food wrappers were fabricated using an admixture Mg-ZnO (42.95 nm) with the biocomposite (BC) Cymbopogan and Zingiber officinale. The functional characteristics of active mixtures – AM (NP and BC) and their antibacterial activity were observed (Escherichia coli – 7.2 mm). GCMS analysis profiled the presence of antioxidants and antibacterial compounds. AM was embedded in a low-content polymer matrix and was analyzed for its structure, function, moisture content, solubility (S2 – 21.52%), water vapor transmission rate (S2 – 15%), and mechanical properties. The films were highly UV-protective with band gaps >4 eV and perfectly encapsulated with poly(vinyl alcohol). This bioactive film can act as a replacement for nondegradable plastics in the packaging industry and increase the shelf life of stored food products.

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