Optimization of the Amount of ZnO, CuO, and Ag Nanoparticles on Antibacterial Properties of Low-Density Polyethylene (LD
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Optimization of the Amount of ZnO, CuO, and Ag Nanoparticles on Antibacterial Properties of Low-Density Polyethylene (LDPE) Films Using the Response Surface Method Samira Dehghani 1,2 & Seyed Hadi Peighambardoust 1 & Seyed Jamaleddin Peighambardoust 3 & Seyedeh Homa Fasihnia 1 & Nader Karimian Khosrowshahi 4 & Beatriz Gullón 5 & Jose M. Lorenzo 6,7 Received: 21 August 2020 / Accepted: 4 September 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Application of metallic nanoparticles (NPs) including silver (Ag), copper oxide (CuO), and zinc oxide (ZnO) has been individually investigated in a polyethylene matrix. Since the antibacterial agents have various mechanisms of action, a combinational system incorporating different NPs would be beneficial to increase the antibacterial activity through synergistic effect. Modeling the antibacterial action of low-density polyethylene films loaded with a combination of Ag, CuO, and ZnO was the main purpose of this study. A statistical mixture design approach was established to determine the effect of combinatorial use of NPs on the survival of Staphylococcus aureus and Escherichia coli. High R2 values (0.99 for S. aureus and 0.89 for E. coli) and nonsignificant (P > 0.05) lack of fit significantly (P < 0.05) fitted the proposed models to the experimental data. This ensured a satisfactory fitting of the regression models relating the independent variables to the response. A high negative effect of a combination of NPs on the growth of both bacteria was proven. At last, no significant (P < 0.05) differences were seen between the predicted and experimental responses for optimized nanocomposite composition validating the fitted models. Keywords Active packaging . Antimicrobial . Metallic nanoparticles . Mixture design . Optimization
Introduction
* Seyed Hadi Peighambardoust [email protected] * Jose M. Lorenzo [email protected] 1
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran
2
Department of Food Science and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
3
Faculty of Chemical & Petroleum Engineering, University of Tabriz, Tabriz, Iran
4
Tabriz University of Medical Sciences, Tabriz, Iran
5
Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain
6
Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
7
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
Microbial contamination originated from foodborne pathogenic bacteria affects the quality of food during storage, leading to the most of food deterioration problems (Golshan-Tafti et al. 2013; Dehghani et al. 2018). Nowadays, different methods are being considered to prevent the negative side effects of traditional preservation technologies, aiming to preserve food safety and quality
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