Development of antibacterial structures and films using clove bud powder

Abdali, Hanan; Ajji, Abdellah

doi:10.1016/j.indcrop.2014.09.050

Cited by 15 publications

(7 citation statements)

References 26 publications

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“…The bacteria culture was diluted in the same medium after 24 h to 10 5 CFU/mL. Antimicrobial tests were conducted according to the standard ISO 22196:2011 and as described by Abdali and Ajji . Both active and control samples were cut out into 50 mm × 50 mm coupons.…”

Section: Methodsmentioning

confidence: 99%

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Effect of Polyethylene Film Thickness on the Antimicrobial Activity of Embedded Zinc Oxide Nanoparticles

Darvish

Ajji

2021

ACS Omega

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Microbial contamination of most foods occurs primarily at the surface during postprocessing and handling; therefore, preventing cross-contamination by incorporation of antimicrobial substances in contact with the surface of the product is an efficient strategy in reducing food contamination risks. Zinc oxide nanoparticles (ZnONPs) have been used widely to achieve antimicrobial films in various applications including the food industry. This work describes the fabrication of antimicrobial polymeric films containing ZnONPs produced by the coextrusion and dip-coating techniques. Effects of skin layer thicknesses containing ZnONPs on the antimicrobial effectiveness of the film by their capability to inactivate Gram-positive and Gramnegative bacteria were studied for both methods. The antimicrobial properties of the coextruded multilayer LLDPE/ZnONP nanocomposite films evidenced antimicrobial activity in the range 0.5−1.5 log reductions, while in the case of a sandblasted multilayer film, it showed high antimicrobial properties as around 99.99%. The optical properties of coextruded multilayer films were measured and discussed. Furthermore, to achieve a thinner LLDPE thickness, ZnONPs were coated with different concentrations of LLDPE solution by the dip-coating method. TEM confirmed that a homogeneous layer is formed on the surface of ZnONPs. The thickness of the LLDPE layer estimated by TEM was about 2 nm and film produced 3 log and 4 log reductions for E. coli and S. aureus, respectively. The results show that developed films have the potential to be used as food packaging films and can extend shelf life, maintain quality, and assure the safety of food. The antimicrobial mechanisms of ZnONPs were also investigated. It was found that direct contact of particles with products is necessary to assure high antibacterial activity of the films.

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Section: Methodsmentioning

confidence: 99%

“…Antimicrobial tests were conducted according to the standard ISO 22196:2011 and as described by Abdali and Ajji. 42 Both active and control samples were cut out into 50 mm × 50 mm coupons. All sample coupons were disinfected by placing under a UV light in a class II biosafety cabinet for 20 min.…”

Section: Methodsmentioning

confidence: 99%

Effect of Polyethylene Film Thickness on the Antimicrobial Activity of Embedded Zinc Oxide Nanoparticles

Darvish

Ajji

2021

ACS Omega

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“…AB tests were conducted on the films produced by ZnO coating and melt mixing according to the standard ISO 22196:2011 and as described by Abdali and Ajji. 3 Both active and blank samples were cut out into 4- to 5-cm discs. ISO 22196:2011 standards require that the surface of contact between the two polymer layers should be between 400 and 1600 mm 2 .…”

Section: Characterizationmentioning

confidence: 99%

“…Even though techniques in sanitation and the inspection of food production have evolved, microorganisms that cause food spoilage and carry diseases are risks during food processing, packaging, shipping, storage, and distribution. 3 Antibacterial (AB)-active films are an innovative concept in food packaging developed in response to satisfy consumer expectations for safe food free from contamination. 4 In fact, AB food packaging systems are polymeric materials in which additives with pronounced AB properties are embedded into the plastic packaging material (either rigid or flexible packaging) to extend the food shelf life, 5 by controlling pathogenic and spoilage microorganism growth.…”

Section: Introductionmentioning

confidence: 99%

Long- and short-term antibacterial properties of low-density polyethylene-based films coated with zinc oxide nanoparticles for potential use in food packaging

Rokbani

Ajji

2019

Journal of Plastic Film & Sheeting

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Concerns in food safety and the need for high-quality foods have increased the demand for extending the shelf life of packaged foods. Subsequently, promoting and investigating the development of antibacterial materials for food packaging has become inevitable. Zinc oxide nanoparticles have attracted attention lately owing to their multifunctional properties, especially antibacterial activity. For this study, antibacterial low-density polyethylene films were prepared by coating zinc oxide nanoparticles onto their surface. The low-density polyethylene film antibacterial activity was evaluated toward Gram-positive and Gram-negative bacteria. The scanning electron microscopy images showed that using anhydride-modified low-density polyethylene (LDPE-g-AM) resin permitted improved zinc oxide nanoparticle distribution on the low-density polyethylene film surface, reduced the agglomerate sizes, and reinforced the zinc oxide nanoparticle bonding to the low-density polyethylene film surface. We found that the coated low-density polyethylene films exhibited high antibacterial activity against both strains. The antibacterial tests also proved that the coated films retained their antibacterial efficiency toward Escherichia coli, even after eight months, with a reduction rate higher than 99.9%, whereas for Staphylococcus aureus the antibacterial properties for the linear low-density polyethylene (LLDPE) films decreased at eight months and improved for the LDPE-g-AM films. When the zinc oxide coated films were laminated with neat low-density polyethylene, only the LDPE-g-AM was still active against E. coli provided that the lamination thickness does not go beyond 8 µm. This research demonstrated that the coated low-density polyethylene films have excellent attributes when used as an active coating in the food packaging industry.

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“…The incorporation of antimicrobial agents into existing food packaging can protect food from microbial alteration and extend shelf life, reducing economic losses and health hazards due to foodborne pathogens . Among the active compounds that have received attention recently are spices, herbs, and their essential oils, chitosan, bacteriocins, ethylenediamine tetraacetic acid, smoke antimicrobials, metal oxides in the form of nanoparticles (eg, zinc oxide (ZnO), titanium dioxide (TiO 2 ), silver (Ag), gold (Au)), among others. The incorporation of spices, herbs, and their essential oils either to the packaging itself or directly into processed food has been reported .…”

Section: Introductionmentioning

confidence: 99%

Chitosan‐based nanofibers as bioactive meat packaging materials

et al. 2018

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Shelf life and safety of minimally processed food are crucial for both consumers and the food industry. This study investigates the in vitro and in situ efficiency of electrospun chitosan‐based nanofibers (CNFs) as inner part of a multilayer packaging in maintaining the quality of unprocessed red meat. Activated CNF‐based packaging (CNFP) were obtained by direct electrospinning of chitosan/poly(ethylene oxide) solutions on top of a conventional multilayer food packaging. The electrospinning solutions were firstly characterized at the molecular level, mainly in terms of zeta potential and viscoelastic properties, and the evolution of the conformational structure was correlated to the nanofiber formation process. The oxygen and water vapor barrier properties of CNF‐based (CNFP) meat packaging were also investigated. The in vitro antibacterial activity of CNFs was determined against Escherichia coli, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, and Listeria innocua, bacteria commonly incriminated in the alteration of food products. The efficiency of the CNFP materials against meat spoilage by E. coli was also assessed. Our results indicate that the electrospinning of CS is a multifactorial process and fiber formation requires the choice of a good solvent, high electrical conductivity, moderate surface tension, optimum viscoelastic properties, and sufficient chain flexibility and entanglement. The results also indicate that all the tested bacterial strains were significantly sensitive to the action of CNFs. The in situ bioactivity against E. coli showed the potential of CNFP as bioactive nanomaterial barriers to meat contamination by extending the shelf life of fresh meat up to 1 week.

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Development of antibacterial structures and films using clove bud powder

Cited by 15 publications

References 26 publications

Effect of Polyethylene Film Thickness on the Antimicrobial Activity of Embedded Zinc Oxide Nanoparticles

Effect of Polyethylene Film Thickness on the Antimicrobial Activity of Embedded Zinc Oxide Nanoparticles

Long- and short-term antibacterial properties of low-density polyethylene-based films coated with zinc oxide nanoparticles for potential use in food packaging

Chitosan‐based nanofibers as bioactive meat packaging materials

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