Changes of thermal properties and microstructure of nano‐ZnO/polylactic acid composite films during Zn migration

Lu, Wangwei; Jiang, Kai; Chu, Zhuangzhuang; Yuan, Minglong; Tang, Zhenya; Qin, Yuyue

doi:10.1002/pts.2535

Cited by 16 publications

(16 citation statements)

References 36 publications

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“…When ZnO is mixed with the polymer matrix, it acts as reinforcement. It boosts nanomaterials' thermal, barrier, and mechanical properties [124,125]. Table 5: Characteristics of toxic nanoparticles and their risk factors.…”

Section: Heating Effects On Nanomaterials In Food Packagingmentioning

confidence: 99%

“…Then, the composite films were kept in the oven for a day at 40 °C. The PLA/ZnO composite films were prepared and named PLA-0, PLA-3, PLA-9, and PLA-15 [124,126].…”

Section: Size and Its Reactivitymentioning

confidence: 99%

“…Then, the films were taken out and cooled at room temperature and put into the microwave device for digestion with nitric oxide (NO). The zinc substance was estimated by flame atomic absorption spectrometry [124,126].…”

Section: Starting Substance Of Zinc Oxide In Pla Nanocompositementioning

confidence: 99%

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Current Trends and Future Perspectives of Nanomaterials in Food Packaging Application

Chadha

Bhardwaj

Selvaraj

et al. 2022

Journal of Nanomaterials

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Nanotechnology can improve the mechanical barrier and the antimicrobial (which will not allow the invasion of microorganisms in the food, increasing the food barrier properties, hence can be a very promising material for food packaging. Nanomaterials will keep the food fresh in the food packaging design. Silver nanoparticles and nanoclay represent most of the nanoempowered food packaging available on the market others like zinc oxide and titanium share little of the current market. Zinc oxide enhances nutritional values in food products by adding nutrients. It helps improve the flavour, storage properties, appearance, and texture of the food. Titanium dioxide is used for food safety purposes since it prevents food from spoiling and increases the food’s shelf life. In current food packaging, these nanomaterials are used to grant antimicrobial capacity and further develop hindrance properties, broadening packaged food’s shelf life and newness. Nanofood packaging has many benefits for general wellbeing. The related harmfulness of migration, particularly in acidic conditions, is extensive. The use of nanomaterials because of their physical and chemical properties makes them broadly accessible in numerous areas. This review summarizes the antimicrobial packaging application, nanomaterials synthesis, and nanomaterial properties in food packaging.

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Section: Heating Effects On Nanomaterials In Food Packagingmentioning

confidence: 99%

“…Then, the composite films were kept in the oven for a day at 40 °C. The PLA/ZnO composite films were prepared and named PLA-0, PLA-3, PLA-9, and PLA-15 [124,126].…”

Section: Size and Its Reactivitymentioning

confidence: 99%

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Current Trends and Future Perspectives of Nanomaterials in Food Packaging Application

Chadha

Bhardwaj

Selvaraj

et al. 2022

Journal of Nanomaterials

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“…Liu et al (2016) found that the migration of ZnO NPs from polypropylene food containers into food simulant solutions decreased as temperature decreased. Lu et al (2021) reported that migration of ZnO from polylactic acid films containing 1.0 -15.0% ZnO to food simulants increased as the concentration ZnO increased and that migration was higher in diluted 10% (v/v) ethanol solution compared to isooctane solution.…”

Section: Edx Analysismentioning

confidence: 99%

Chitosan–ZnO nanocomposite coating for inhibition of Listeria monocytogenes on the surface and within white brined cheese

Olaimat

Sawalha

Al‐Nabulsi

et al. 2022

Journal of Food Science

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Several types of cheeses including white brined cheese have been linked to listeriosis outbreaks worldwide. This study aimed to (i) investigate the in vitro inhibitory activity of zinc oxide (ZnO) nanoparticles (NPs) at concentrations of 0.0125-0.1% against three Listeria monocytogenes strains at 10 or 37 • C, (ii) evaluate the antimicrobial efficiency of chitosan-based coating containing 1.0% ZnO NPs against L. monocytogenes on the surface or inside vacuum-packaged white brined cheese at 4 or 10 • C, and iii) determine the migration of ZnO NPs from the surface to the interior of cheeses using energy dispersive X-ray analysis (EDX). The antimicrobial activity of ZnO NPs was higher at 37 • C than at 10 • C. The initial numbers (4.0 log CFU/ml) of two L. monocytogenes strains were reduced below detectable levels, while the third strain was reduced by 1.2 log CFU/ml at 37 • C. At 10 • C, the initial L. monocytogenes numbers were reduced by 0.4-1.9 log CFU/ml. Chitosan coating containing 1.0% ZnO NPs reduced L. monocytogenes numbers by 1.5 and 3.7 log CFU/g on the surface or by 0.9 and 1.5 log CFU/g in the interior of vacuum-packed cheese stored at 10 or 4 • C, respectively. The EDX results showed that ZnO NP levels remained constant on the cheese surface with no indication of migration into the cheese matrix at the end of storage. Practical Application: Chitosan and ZnO are antimicrobial agents and their combination in edible coatings has the potential for inactivating foodborne pathogens. Chitosan coating containing ZnO NPs can be used as an effective active packaging material to reduce numbers of L. monocytogenes in white brined cheese.

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“…2 Many of these transition metals have been utilized as fungicides, algaecides, anti-fouling, and antibacterial agents in different forms such as salts, complexes, and encapsulated systems. [3][4][5][6][7][8] The biocidal efficacy of these metals varies with the type of transition metal, metallic or ionic state, and exposure to metal ion concentration since they can affect binding/adsorption of metal ions on the protein of microorganisms. 9,10 Besides, particle size, shape, aspect ratio, temperature, surface functionalization, and surrounding medium significantly impacts 9,11,12 accessibility to these metal ions.…”

Section: Introductionmentioning

confidence: 99%

PLLA‐ZIF‐8 metal organic framework composites for potential use in food applications: Production, characterization and migration studies

2021

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Funding informationOrfalea Mini Summer Grant PLLA-15% ZIF-8 MOF composites were fabricated by melt compounding followed by injection molding for active packaging applications. The injection-molded discs were then converted into films by compression molding. The samples were morphological and thermally characterized. Migration studies using Atomic Absorption Spectrometry were conducted on the successful produced PLLA and PLLA-15% MOF films incubated at 40 C for 240 h with two simulants, Simulant A: aqueous and acidic foods with 10% ethanol, and Simulant B: low and high alcoholic foods with 50% ethanol as per the U.S. Food and Drug Administration guidelines for packaging application testing. After 240 h Zn 2+ ion concentrations in Simulants A and B were 354 and 166 mg L −1 , respectively. Higher Zn 2+ ion migration observed in Simulant A can be ascribed to the decomposition of the ZIF-8 MOF under acidic environment.Thermo-gravimetric studies indicated that the thermal stability of PLLA dropped from 338 C to 207 C with the addition of ZIF-8 MOF, which may be credited to the catalytic depolymerization effect of the MOF. Due to high migration, the studied composite films are not suitable for direct food contact applications in their present form. Future work must be directed to explore how to engineer these composites for food contact applications.

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Changes of thermal properties and microstructure of nano‐ZnO/polylactic acid composite films during Zn migration

Cited by 16 publications

References 36 publications

Current Trends and Future Perspectives of Nanomaterials in Food Packaging Application

Current Trends and Future Perspectives of Nanomaterials in Food Packaging Application

Chitosan–ZnO nanocomposite coating for inhibition of Listeria monocytogenes on the surface and within white brined cheese

PLLA‐ZIF‐8 metal organic framework composites for potential use in food applications: Production, characterization and migration studies

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