Physical – Chemical, Mechanical and Antimicrobial Properties of Bio-Nanocomposite Films and Edible Coatings

Abstract

Bio-nanocomposite films and edible coatings constitute of metal nanoparticles incorporated in biopolymers on the shelf life and quality of food were studied. It has been seen that the application of bio-nanocomposite films and edible coatings to fruits and vegetables may lead to decreasing the color changes, respiration rate, weight loss and extended shelf life, delaying ripening and being environmentally friendly. Physical-chemical properties such as moisture barrier, oxygen scavengers, and antimicrobial properties have been reviewed. In addition, the physicochemical characterization which covers surface and structure characterization, as well as contact angle, thickness, transparency, colour characterization and thermal stability were included. Moreover, it has been seen that novel bio-nanocomposite films and edible coatings are able to enhance the texture, improve the product appearance, and prolong the shelf-life by creating semi-permeable barriers to gases and moisture, such as carbon dioxide and oxygen.

Enhancement of Thermal and Gas Barrier Properties of Graphene-Based Nanocomposite Films

“…The thermogravimetric analysis (TGA) and corresponding differential thermogravimetric analysis (DTG) in an inert atmosphere were used to evaluate the nanocomposite materials’ thermal stability. 55 As shown in Figure 12 , the weight loss of the PVA film steadily increases with temperature, with inflection points at 85.7, 210.9, and 390.5 °C. According to ref ( 56 ), this weight loss can be attributed to the dehydration of the PVA chain and the formation of a polyacetylene-like structure at temperatures between 200 and 300 °C, the evaporation of adsorbed water in the PVA chain at temperatures between 60 and 150 °C, and the main chain disintegration of PVA at temperatures between 380 and 470 °C (as shown in Table 2 ).…”

“…The thermogravimetric analysis (TGA) and corresponding differential thermogravimetric analysis (DTG) in an inert atmosphere were used to evaluate the nanocomposite materials’ thermal stability . As shown in Figure , the weight loss of the PVA film steadily increases with temperature, with inflection points at 85.7, 210.9, and 390.5 °C.…”

Using Nanotechnology for Enhancing the Shelf Life of Fruits

“…Mechanical milling is a method of placing elements in a high-power mill with or without a medium (wet and dry milling) to reduce the particle size of the element. The rolling ball transfers its kinetic energy to the milled elements, resulting in the size reduction of the elements to nanoscale dimensions [29,[35][36][37][38][39][40][41]. This energy transfer depends on various factors such as the type of mill, packing of balls, milling speed, type of milling (wet or dry), duration, and milling temperature.…”