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

IF 2.8 Q2 FOOD SCIENCE & TECHNOLOGY ACS food science & technology Pub Date : 2025-01-07 DOI:10.1021/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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防紫外线的尖端聚合物与天然和纳米增强食品包装

由于其在改善食品安全方面的潜力，具有绿色材料的纳米颗粒（NP）在食品包装领域获得了更多的兴趣。本研究以Mg-ZnO （42.95 nm）为外加剂，与生物复合材料（BC） Cymbopogan和生姜一起制备了活性食品包装材料。观察活性混合物AM （NP和BC）的功能特性及其抑菌活性（大肠杆菌- 7.2 mm）。GCMS分析分析了抗氧化剂和抗菌化合物的存在。将AM包埋在低含量聚合物基体中，分析其结构、功能、含水率、溶解度（S2 - 21.52%）、水蒸气透过率（S2 - 15%）和力学性能。该薄膜具有很强的防紫外线能力，带隙为4ev，并被聚乙烯醇完美封装。这种生物活性薄膜可以作为包装工业中不可降解塑料的替代品，并增加储存食品的保质期。

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ACS food science & technology

CiteScore

3.30

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0.00%

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