Development of an activated carbon-based nanocomposite film with antibacterial property for smart food packaging

Sobhan, Abdus; Muthukumarappan, Kasiviswanathan; Wei, Lin; Top, Trevor Van Den; Zhou, Ruanbao

doi:10.1016/j.mtcomm.2020.101124

Cited by 32 publications

(17 citation statements)

References 43 publications

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“…The thickness of antibacterial biopolymer composite films was increased by increasing AgNPs compositions from 0 wt% to 2 wt%, ranging from 2.013 × 10 −1 ± 9.2 × 10 −3 mm to 2.205 × 10⁻ 1 ± 9.2 × Increasing the weight composition of AgNPs would produce an effective result, but the solution became dense and more agglomerated, causing an increase in the size of nanoparticles and level of toxicity. Moreover, the size and shape of the AgNPs played an important role in the enhancement of antimicrobial activity [66]. It can be concluded that, higher compositions gave smaller nanoparticles size and more effective in deactivation of active pathogen for reducing bacterial attachments.…”

Section: Thickness Of Antibacterial Filmsmentioning

confidence: 98%

The Effects of Silver Nanoparticles Compositions on the Mechanical, Physiochemical, Antibacterial, and Morphology Properties of Sugar Palm Starch Biocomposites for Antibacterial Coating

et al. 2020

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Antibacterial sugar palm starch biopolymer composite films were developed and derived from renewable sources and inorganic silver nanoparticles (AgNPs) as main ingredients for antibacterial coatings. The composite films were produced by solution casting method and the mechanical and physicochemical properties were determined by tensile test, Fourier Transform Infrared (FTIR) analysis, thermal gravimetric analysis (TGA), antibacterial screening test and field emission scanning electron microscopy (FESEM) images. It was found that mechanical and antibacterial properties of biocomposite films were improved after the addition of AgNPs compared with the film without active metals. The weakness of neat biocomposite films was improved by incorporating inorganic AgNPs as a nanofiller in the films’ matrix to avoid bacterial growth. The results showed that the tensile strength ranged between 8 kPa and 408 kPa and the elasticity modulus was between 5.72 kPa and 9.86 kPa. The addition of AgNPs in FTIR analysis decreased the transmittance value, caused small changes in the chemical structure, caused small differences in the intensity peaks, and produced longer wavelengths. These active films increased the degradation weight and decomposition temperature due to the more heat-stable AgNPs. Meanwhile, the average inhibited areas measured were between 7.66 and 7.83 mm (Escherichia coli), 7.5 and 8.0 mm (Salmonella cholerasuis), and 0.1 and 0.5 mm for Staphylococcus aureus. From the microscopic analysis, it was observed that the average size of all microbes for 1 wt% and 4 wt% AgNPs ranged from 0.57 to 2.90 mm. Overall, 3 wt% AgNP nanofiller was found to be the best composition that fulfilled all the mechanical properties and had better antimicrobial properties. Thus, the development of an organic-inorganic hybrid of antibacterial biopolymer composite films is suitable for antibacterial coatings.

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Section: Thickness Of Antibacterial Filmsmentioning

confidence: 98%

The Effects of Silver Nanoparticles Compositions on the Mechanical, Physiochemical, Antibacterial, and Morphology Properties of Sugar Palm Starch Biocomposites for Antibacterial Coating

et al. 2020

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“…Their work found that the interaction of silver nanoparticles (AgNPs) with DNA assists in identifying and addressing the degradation process while considering prevention from microbial attack and making the coconut water a potential functional food entity ( Biswas et al, 2020 ). Sobhan et al found that a compelling conductive antimicrobial film for smart food packaging was employed when developing silver integrated nanocomposite film based on cellulose nanofiber (CNF) and activated carbon (AC) ( Sobhan et al, 2020 ). Several studies showed that nanoparticles like gold and silver increase the food packaging life as they can inhibit and reduce microbial contamination ( Biswas et al, 2020 ; Mohanta et al, 2015 , 2018 ; Mohanta and Behera, 2014 ).…”

Section: Nanotechnology In Food Sciencesmentioning

confidence: 99%

The safety of nanomaterials in food production and packaging

Onyeaka

Passaretti

Miri

et al. 2022

Current Research in Food Science

128

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“…[146] Different parameters such as the size of the aggregated dye molecules, polymer crystallinity and strain rate can influence the properties of UV absorption or fluorescence emission in TTIs. [147][148][149] For example, Crenshaw et al investigated the effect of the dye structures and the polymer T g such that the length of the core of the dye influences the aggregation rates, causing polymers with various T g to display varying changes in color. [150] In short, the T g of the polymer compound can effectively be adjusted when modifying TTI recipes and this will also allow controlling the functional temperature range of the TTI.…”

Section: Polymersmentioning

confidence: 99%

“…[147,148] Noble metals in particular, such as Ag and Au are useful and effective materials for colorimetric TTIs between metallic nanoparticles. [149] Although the optical bands for Ag are sharper and stronger than Au, Au is more suitable for biological applications because it is chemically inert and biocompatible. [159] Studies on Aubased TTIs using biomolecules such as alginate, [77,160,161] gelatin, [162,163] and chitosan, [115,164] have been reported.…”

Section: Metalsmentioning

confidence: 99%

Nanomaterials in Smart Packaging Applications: A Review

Siddiqui

Taheri

Alam

et al. 2021

Small

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a crucial factor in quality control, making it crucial in controlling its effects on consumer health. [6] Expiration dates on food are currently used to estimate its effective lifetime, which indicate the quality as well, however, the lack of real time information and inability to report food conditions put consumers at risk of either contracting food-borne illnesses or wasting food. The cumulative effect of these issues have demanded the need to build and develop systems that can be integrated with the food while it is being stored or in transit from the farms to the stores. [7] Traditional packaging has promising potential as an alternative to traditional packaging. The aim of traditional packaging is to support and maintain food quality while also extending the food product freshness. To do so, various systems or system components can be inserted/embedded into the food packaging which can release/absorb substances from/into the packaged food to help prevent the food from spoiling or to monitor the spoiling process. [8,9] Packaging materials and their capabilities are growing rapidly with the research and development of smart packaging using novel materials and methods for applications like detecting and reporting the quality of food in real-time. The main goal of smart packaging is to be able to monitor the conditions of the packaged food and/or the surrounding environment, and provide this information to a consumer in real-time using sensors to detect or record any changes relevant to the conditions of the food. [10] Among the many noninvasive sensors that can monitor food quality and safety, pH sensors are of note as the pH levels in the food are indicators of changes in its chemical composition, and influence of chemical and biological reactions in the food. Time-temperature indicators (TTIs) are also critical indicators in indicating the changes of the composition of food because the temperature determines if chemical reactions occur, and if so, to what degree. [11,12] Temperature is known to affect pH through its influence on chemical reactions as well as the concentration of hydrogen ions (H + ) or hydroxide ions (OH − ). The pH sensors will detect the pH level to provide information on the chemical composition of the food and how the chemical composition changes. The TTIs will indicate how quickly the temperaturedependent chemical reactions occur and the influence temperature has on the pH of each food. Together, pH sensors and TTIs can detect the collective effects of pH and temperature in food and how they influence the spoiling process. [13] Food wastage is a critical and world-wide issue resulting from an excess of food supply, poor food storage, poor marketing, and unstable markets. Since food quality depends on consumer standards, it becomes necessary to monitor the quality to ensure it meets those standards. Embedding sensors with active nanomaterials in food packaging enables customers to monitor the quality of their food in real-time. Though there are many different sensors that can monitor foo...

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Development of an activated carbon-based nanocomposite film with antibacterial property for smart food packaging

Cited by 32 publications

References 43 publications

The Effects of Silver Nanoparticles Compositions on the Mechanical, Physiochemical, Antibacterial, and Morphology Properties of Sugar Palm Starch Biocomposites for Antibacterial Coating

The Effects of Silver Nanoparticles Compositions on the Mechanical, Physiochemical, Antibacterial, and Morphology Properties of Sugar Palm Starch Biocomposites for Antibacterial Coating

The safety of nanomaterials in food production and packaging

Nanomaterials in Smart Packaging Applications: A Review

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