Incorporation of Silver Nanoparticles for Improvement of Antibacterial and Fruit Preservation Properties of Pectin/Carboxymethyl Cellulose Packaging Film Derived from Grapefruit Peels

Abstract

The study focuses on enhancing the antibacterial properties of packaging films derived from Pectin and Carboxymethyl Cellulose (CMC) by incorporating silver nanoparticles (AgNPs). Pectin and CMC were sourced from grapefruit peels to utilize agricultural by‐products and introduce sustainable alternatives to petroleum‐based packaging films. A comprehensive characterization of the films was conducted to assess their morphology, functionality, and physical/mechanical attributes. The Pectin/CMC/AgNPs composite exhibits superior mechanical properties, achieving a peak tensile strength of 33.01 MPa and an elongation at a break of 22.93 %. The antibacterial efficacy against Escherichia coli (E. coli) and the Bacillus subtilis (B. subtilis) strains of Pectin/CMC and Pectin/CMC/AgNPs films was examined. In addition, the preservation efficacy of green grapes using those films was evaluated over 10 days, focusing on maintaining grape weight, organic acid, and vitamin C content. Results demonstrate that all films possess notable mechanical durability, with the Pectin/CMC/AgNPs film demonstrating superior antibacterial activity. Green grapes preserved with the Pectin/CMC/AgNPs film exhibit the highest fruit weight retention, and the highest maintenance in acid, and vitamin C content, underscoring the remarkable enhancement achieved by incorporating AgNPs.