Development and characterization of copper nanocomposite containing bilayer film for coconut oil packaging

Abstract

Copper nanocomposite containing edible bilayer pouch was fabricated from a heat sealable casein protein layer laminated with sodium alginate–pectin, and the developed pouch was used to package the coconut edible oil. The copper nanocomposite was synthesized by using heat treated and NaBH4 treated methods. The synthesized nanocomposites were incorporated in the bilayer film. Effect of incorporation of copper nanocomposite on mechanical, barrier, and antimicrobial properties of the film was then investigated. Addition of nanocomposite improved the tensile strength (TS), light barrier properties but reduced the % elongation at break. Thermal stability of the bilayer was improved after the addition of nanocomposite. Antimicrobial property of heat treated nanocomposite containing film (zone of inhibition 11 mm) was higher than to the film containing NaBH4‐treated nanoparticles (inhibition zone 4 mm) against the growth of Escherichia coli. Lower WVTR and less transparency of the film made it suitable to reduce the rate of oxidation of coconut oil during storage. Rate of increase in oxidation of coconut oil was significantly less (i.e., 14 meqiv. kg−1 after 90 days of storage) when stored in nanocomposite containing edible pouches. Practical applications Usages of plastic packaging material have a number of drawbacks like generation of waste associated with the materials used to package foods; tearing of the package for the use of the oil is little bit difficult for the consumer and left over after use may get waste. Edible packaging prepared from natural sources may be an effective alternative to avoid the problem of disposing of packaging material. Single‐layer edible packaging is not so acceptable for commercial packaging due to poor barrier properties, and therefore, in the present investigation, lamination of pectin–sodium alginate and casein was used for the fabrication of bilayer edible pouches. Synthesized copper nanocomposite was incorporated in pectin layer to improve the antimicrobial properties of the film. In present investigation, the developed pouch was used to package the edible coconut oil and the oxidative stability of oil during storage was also studied.

Synthesis and evaluation of eco-friendly carboxymethyl cellulose/polyvinyl alcohol/CuO bionanocomposites and their use in coating processed cheese

“…The antimicrobial property of lm containing heat treated CuO-NPs against the growth of E. coli were higher than the lm containing NaBH 4 -treated CuO-NPs. 10 Almasi, Jafarzadeh & Mehryar 11 found that CuO-NPs exhibit antibacterial act against Gram negative and Gram positive bacteria and that its inclusion in bacterial cellulose nanober reduced its antibacterial activity.…”

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

“…This may attribute to the fact that both collagen and SA owing to their hydrophilic nature attract water molecules and create mobile regions with larger interchain distances. Additionally, these hydrophilic SA compete with water at the active sites of the polymer matrix causing water clustering which also forms microcavities in the network structure [43,44]. The absorbed water molecules modify the film matrix, leading to a less dense structure where chain terminals are relatively more mobile, thus increasing water vapor transmission rate [45].…”

Recent Developments in Food Packaging Based on Nanomaterials

“…This bilayer-structural material was made of an active electrospun fibers mat embedded by PHBV18 (18% valerate) and CuO-NPs, and coating onto a bottom layer of concentration molded PHBV3 (3% mol valerate). Gautam and Mishra [ 79 ] synthesized Cu-NPs material compositing edible bilayer pocket prepared by heat and NaBH 4 treated methods to form a heat-sealable casein protein layer laminated with sodium alginate-pectin.…”

“…However, the actual applications in real food samples were little. Gautam and Mishra synthesized copper-based nanocomposite incorporating a pectin layer to enhance its antimicrobial activities [ 79 ]. It was applied in packaging coconut oil and then the oxidative stability of oil was investigated during storage.…”