Preparation of Active Nanocomposite Film Consisting of Sodium Caseinate, ZnO Nanoparticles and Rosemary Essential Oil fo
- PDF / 1,196,973 Bytes
- 11 Pages / 595.276 x 790.866 pts Page_size
- 103 Downloads / 182 Views
ORIGINAL PAPER
Preparation of Active Nanocomposite Film Consisting of Sodium Caseinate, ZnO Nanoparticles and Rosemary Essential Oil for Food Packaging Applications Mahmood Alizadeh‑Sani1 · Ehsan Moghaddas Kia2 · Zahra Ghasempour3 · Ali Ehsani3 Accepted: 23 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Active films based on sodium caseinate (SC) were fabricated via the casting method; these films were reinforced with zinc oxide nanoparticles (ZnO NPs) and rosemary essential oil (REO). The films’ optical, mechanical, and barrier and antimicrobial properties were evaluated. Further characterization was done using SEM, XRD, and FTIR spectroscopy. The results disclosed that the incorporation of ZnO NPs and REO into the SC matrix significantly improved the mechanical and barrier properties as well as moisture resistance of the SC film. The simultaneous incorporation of ZnO NPs and REO considerably reduced the water vapor permeability (WVP) of the films but increased their flexibility and strength. The microscopic and spectroscopic characterization revealed that the additives were highly compatible with the SC film matrix given the formation of uniform and homogeneous composite films. The nanocomposite films also exhibited noteworthy antimicrobial activity against the tested bacteria. In summary, this type of biopolymer-based active film can be considered as a promising material for food packaging applications. Keywords Active packaging · ZnO nanoparticles · Rosemary essential oil · Nanocomposite · Biopolymeric material Abbreviations SEM Scanning electron microscopy XRD X-ray diffraction FTIR Fourier transform infrared WVP Water vapor permeability ZnO Zinc oxide NPs Nanoparticles SC Sodium caseinate REO Rosemary essential oil
* Ehsan Moghaddas Kia [email protected] * Ali Ehsani [email protected] 1
Division of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Science, Tehran, Iran
2
Department of Food Science and Technology, Maragheh University of Medical Sciences, Maragheh, Iran
3
Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
Introduction In recent years, biopolymer-based food packaging films containing natural extracts have been increasingly considered by the food industry. Food packaging can be used to control the microbiological spoilage of food products, ensure food safety, increase durability, and reduce the associated environmental burden [1]. Currently, the utilization of biocompatible packaging materials and biopolymers has become much more widespread relative to petroleum-based, nonbiodegradable, synthetic plastics [2]. Population growth and environmental dangers, as well as human health concerns, have led to the use of biodegradable polymers with non-toxic and environmentally friendly properties together with other biologically active natural products that improve food properties [3, 4]. In fact, nanocomposite film
Data Loading...
