Sustainable Chitosan-Dialdehyde Cellulose Nanocrystal Film

In this study, we incorporated 2,3-dialdehyde nanocrystalline cellulose (DANC) into chitosan as a reinforcing agent and manufactured biodegradable films with enhanced gas barrier properties. DANC generated via periodate oxidation of cellulose nanocrystal (CNC) was blended at various concentrations with chitosan, and bionanocomposite films were prepared via casting and characterized systematically. The results showed that DANC developed Schiff based bond with chitosan that improved its properties significantly. The addition of DANC dramatically improved the gas barrier performance of the composite film, with water vapor permeability (WVP) value decreasing from 62.94 g·mm·m-2·atm-1·day-1 to 27.97 g·mm·m-2·atm-1·day-1 and oxygen permeability (OP) value decreasing from 0.14 cm3·mm·m-2·day-1·atm-1 to 0.026 cm3·mm·m-2·day-1·atm-1. Meanwhile, the maximum decomposition temperature (Tdmax) of the film increased from 286 °C to 354 °C, and the tensile strength of the film was increased from 23.60 MPa to 41.12 MPa when incorporating 25 wt.% of DANC. In addition, the chitosan/DANC (75/25, wt/wt) films exhibited superior thermal stability, gas barrier, and mechanical strength compared to the chitosan/CNC (75/25, wt/wt) film. These results confirm that the DANC and chitosan induced films with improved gas barrier, mechanical, and thermal properties for possible use in film packaging.

The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films

The purpose of this study was to evaluate the effects of a combination of zinc oxide (ZnO-N) nanoparticles and fennel essential oil (FEO) on the functional and antimicrobial properties of potato starch films. Films based on potato starch containing a combination of ZnO-N (1, 3, and 5%(w/w)) and FEO (1, 2, and 3% (w/w)) produced by casting method and water solubility, water absorption capacity (WAC), barrier properties, mechanical properties, color indexes, and antimicrobial activity of the films against Staphylococcus aureus, Escherichia coli, and Aspergillus flavus were studied. The combination of ZnO-N and FEO had a significant decreasing effect on solubility, WAC, water vapor and oxygen permeability, elongation, and L* index. These additives had an increasing impact on tensile strength, Yang's modulus, and a* and b* indexes (p < .05). By increasing the concentration of ZnO-N and FEO, the antimicrobial activities of bionanocomposite films significantly increased (p < .05). Both ZnO-N and FEO had a significant effect in this respect, although the effects of ZnO-N were more significant. In conclusion, an excellent synergistic effect of ZnO-N and FEO was observed in potato starch films.

Development of an active packaging system containing zinc oxide nanoparticles for the extension of chicken fillet shelf life

The casting method was employed to prepare gelatin-based nanocomposite films containing different concentrations of cellulose nanofiber (CNF) as a reinforcement filler (2.5%, 5%, and 7.5% w/w of gelatin) as well as zinc oxide nanoparticles (ZnO NPs) as an antimicrobial agent (1%, 3%, 5%, and 7% w/w of gelatin). The results showed that the incorporation of 5% CNFs (optimum concentration) significantly boosted the films' stiffness (YM; by 47%) and strength (TS; by 72%) but decreased its flexibility (EAB; by 28%), water vapor permeability, and moisture absorption. The best G/CNF film antibacterial activity was provided by the 5% concentration of ZnO NPs according to the disk diffusion assay; Gram-positive bacteria were inhibited significantly more than Gram-negative bacteria. The antimicrobial efficacy of the G/CNF/ZnO NPs film as a food packaging material was assessed via counts of Staphylococcus aureus and Pseudomonas fluorescens inoculated on chicken fillets (as a food model) in the treatment (G/5% CNF/5% ZnO) and control groups (plastic bag). The antibacterial film led to a significant reduction in the bacterial load of the chicken fillets (p < .05), especially against the Gram-positive strain. This study illustrated that G/CNF/ZnO NPs films can be utilized as active packaging to prolong the shelf life of different perishable foods such as meat.