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Effect of zinc oxide nanoparticle types on the structural, mechanical and antibacterial properties of carrageenan-based composite films
Summary
Researchers synthesized zinc oxide nanoparticles from three different zinc salts and incorporated them into carrageenan composite films, evaluating how synthesis precursor affects the structural, mechanical, and antibacterial properties of the resulting biopolymer composites. The study identified which ZnONP synthesis route produces nanoparticles with the most favorable properties for food packaging applications.
In this study, zinc oxide nanoparticles (ZnONPs) were synthesized using three distinct zinc salts: zinc acetate, zinc chloride, and zinc nitrate. These ZnONPs were subsequently utilized in the fabrication of carrageenan-ZnONPs (Car-ZnONPs) composite films. The study assessed influence of the various ZnONPs on the morphological, water vapor barrier, color, optical, and antimicrobial properties of the Car-ZnONPs composite films. The surface morphology and UV-blocking attributes of the composite films were affected by the type of ZnONPs used, but their surface color, transparency, and chemical structure remained unaltered. The composite film's thickness and elongation at break (EB) significantly increased, while the tensile strength significantly decreased. In contrast, film’s elastic modulus (EM) and water vapor permeability coefficient (WVP) showed no significant difference. All the composite films with added ZnONPs demonstrated potent antibacterial activity against Escherichia coli O157:H7 and Listeria monocytogenes. Among the carrageenan-based composite films, Car-ZnONPsZC showed the highest antibacterial and UV-blocking properties, and its elongation at break was significantly higher than that of the pure carrageenan films. This suggests that ZnONPs composite films have the potential to be used as an active packaging film, preserve the safety of the packaged food and extend shelf life.
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