The effects of zinc oxide nanoparticles on the physical, mechanical and antimicrobial properties of chicken skin gelatin
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ORIGINAL ARTICLE
The effects of zinc oxide nanoparticles on the physical, mechanical and antimicrobial properties of chicken skin gelatin/tapioca starch composite films in food packaging S. W. Lee1 • N. S. Said1 • N. M. Sarbon1
Revised: 5 November 2020 / Accepted: 13 November 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The aim of this study was to characterize chicken skin gelatin/tapioca starch composite films with varying concentrations (0–5%) of zinc oxide nanoparticles using the casting technique. The incorporation of 5% zinc oxide nanoparticles increased the water vapor permeation (1.52–1.93 9 10-7 gmm/cm2hPa) and melting temperature of the films. The tensile strength (22.96–50.43 MPa) was increased, while elongation at break decreased with increasing concentrations of zinc oxide nanoparticles. The structures of the films were also investigated via Fourier transform infrared spectroscopy. The inhibitory zones for both the gram-positive (Staphylococcus aureus) (16–20 mm) and gram-negative (Escherichia coli) (15–20 mm) bacteria were larger in the film with 5% zinc oxide. Overall, chicken skin gelatin-tapioca starch composite films with 3% zinc oxide nanoparticles were found to have the optimal formulation, demonstrating good physical, mechanical and antibacterial properties. Gelatinbased composite films with nanoparticle incorporation show strong potential for use in biodegradable food packaging materials. Keywords Biocomposite films Zinc oxide Nanoparticles Chicken skin gelatin Tapioca starch
& N. M. Sarbon [email protected] 1
Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
Introduction Most synthetic plastic used in food packaging is derived from petroleum, which is non-biodegradable and tends to cause environmental problems. For this reason, modern consumers prefer environmentally friendly packaging. Biocomposite films have been recently developed to reduce the usage of synthetic plastics. However, films of biological origin are often unable to provide sufficient mechanical strength and barrier protection for food (Suderman et al. 2018). Recent studies have shown that there has been a significant increase in interest among researchers in developing more environmentally friendly packaging, such as via the incorporation of bio-composite films with nanofillers, to produce bio-nanocomposite films with greater strength (Othman 2014). Bio-nanocomposite films produced by the addition of nano-filler into bio-composite film offer improved mechanical and barrier properties. According to Tang et al. (2012), the addition of nano-filler into the film-forming solution may increase film strength and stiffness, while elongation decreases. The use of nano-filler in bio-composite films has attracted interest from researchers, as nanofiller is not only able to improve strength and barrier properties, but can also confer antimicrobial properties to food packaging (Jamroz et al. 2019). Commonly used nanofillers in films
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