Physicochemical properties of gelatin/silver nanoparticle antimicrobial composite films

Kanmani, Paulraj; Rhim, Jong Whan

doi:10.1016/j.foodchem.2013.10.047

Cited by 351 publications

(172 citation statements)

References 31 publications

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“…UV-light transmittance (T 280 ) of the neat banana film was 7.5%, and it decreased significantly (p \ 0.05) after the formation of composite films with AgNPs. The low transmittance of light at 280 nm of the neat banana film was mainly due to the UV-light absorption capacity of phenolic compounds and protein in the banana powder (Kanmani and Rhim 2014;. Visible light transmittance (T 660 ), a measure of the transparency of the film, of the neat banana film was 54.5%, which indicates that the banana film is rather translucent.…”

Section: Morphology and Optical Properties Of Banana/agnps Composite mentioning

confidence: 99%

One-step preparation of banana powder/silver nanoparticles composite films

et al. 2017

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Silver nanoparticles (Ag-NPs) were synthesized using banana powder as a reducing and stabilizing agent, and banana/Ag-NPs composite films with different concentration of Ag-NPs were prepared simultaneously. The composite films were yellowish brown and exhibited characteristic plasmon resonance peak of Ag-NPs at 430 nm. The optical, mechanical, water vapor barrier, thermal stability, and antimicrobial properties of the composite films were greatly influenced by the concentration of Ag-NPs. The composite film with a silver concentration of 1.0 mM demonstrated the highest tensile strength, thermal stability, transparency, and water contact angle with the lowest water vapor permeability (1.36 ± 0.10 9 10 -9 g m/m 2 Pa s). Also, the composite films incorporated with 1.0 mM of Ag-NPs exhibited a strong antibacterial activity against both Gram-positive (Listeria monocytogenes) and Gram-negative (Escherichia coli) food-borne pathogenic bacteria.

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Section: Morphology and Optical Properties Of Banana/agnps Composite mentioning

confidence: 99%

One-step preparation of banana powder/silver nanoparticles composite films

et al. 2017

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“…The results showed that all films significantly decreased the cell viability of food-borne bacteria except the control and gelatin films with a lower amount of silver nanoparticles (10 mg), where no inhibition was observed. The film containing 40 mg of silver nanoparticles solution exhibited excellent antimicrobial effects against bacteria with values lower than 10 1 CFU/mL compared to the other films [40]. The antimicrobial mechanism suggested by several authors is supported by the morphological and structural changes found in the bacterial cells and the possibilities for silver nanoparticles to penetrate inside the bacterial structure due to their attachment to the cell membrane [54].…”

Section: Antimicrobial Agentsmentioning

confidence: 78%

“…The results showed a higher inhibition zone for the obtained film with cinnamon essential oil nanoliposomes compared to that of gelatin with cinnamon essential oil, demonstrating an improvement in antimicrobial stability along with a decrease in release rate after storage for one month [36]. [31] Metallic nanofillers have recently been considered in packaging technologies for the production of active gelatin-based films with potential antimicrobial effects since these additives are able not only to enhance barrier and mechanical properties when they are incorporated into the matrix, but also to improve food preservation and shelf-life through their antimicrobial performance [40,53]. Silver and zinc oxide nanoparticles are examples proposed by some authors in different studies.…”

Section: Antimicrobial Agentsmentioning

confidence: 99%

Gelatin-Based Films and Coatings for Food Packaging Applications

et al. 2016

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This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.

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“…Additionally, silver nanoparticles have been recognized for their capability to constrain different respiratory process enzymes and impede the infiltration of protons and phosphate through the cell membrane, ultimately decreasing the ATP production levels well contained by the cell. Agar films incorporated have the antimicrobial activity of the resulting nano composites, considerable rise in antimicrobial potential against Listeria monocytogenes (gram positive) and Escherichia coli O157:H7 (gram-negative) pathogens (Kanmani and Rhim, 2014). Antimicrobial properties against E. coli and Staphylococcus aureus have been reported on with lots of nano-composite systems, comprising polymer and silver nanoparticles (Fortunati et al, 2013) chitosan based packaging material containing silver nanoparticles (Sanpui et al, 2008;Sadeghnejad et al, 2014).…”

Section: Nano Compositementioning

confidence: 99%

Bio-Nanotechnology for Active Food Packaging

Sharma¹,

Dhanjal²

2016

J App Pharm Sci

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The most commonly used packaging material is associated with environmental issues as they are nondegradable in nature. The number of attempts are made for developing the eco-friendly degradable biopolymers as ideal food packaging. The biopolymers developed are not commercialized as they have poor mechanical strength and resistance properties. Thus to enhance the following faults in the reinforcing material are added which resulted in the composites formation. During various food processing operations the nanotechnology approach is employed such as encapsulation of the material in the nanoparticles, which can be delivered to the targeted site, enhancement of the flavor, integration of antibacterial agents with the nanoparticle in the food, enhancement of shelf-life for storage, and contamination sensing. Food packaging substances synthesized by nanotechnology may increase the shelf-life of the food as they provide resistive packaging, increase the level of food safety, liberate the preservatives for enhancing the life of the food and notify the consumer either the food is consumable or spoiled. Nano-supplements are integrated by the encapsulation method for efficient dietary as well as drug delivery systems. Nano-materials are not well evaluated for the health risk and environmental issues associated with it even the side-effects are unexploited. Various authorities are working prompt designing of guidelines and legislation policies for further acceptance of Nano-based materials in food packaging systems. Biologically synthesized nanoparticles will serve as a significant tool to conquer present contests that are linked with food packaging constituents.

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Physicochemical properties of gelatin/silver nanoparticle antimicrobial composite films

Cited by 351 publications

References 31 publications

One-step preparation of banana powder/silver nanoparticles composite films

One-step preparation of banana powder/silver nanoparticles composite films

Gelatin-Based Films and Coatings for Food Packaging Applications

Bio-Nanotechnology for Active Food Packaging

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