We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
Development and Characterization of Semi-Refined Iota Carrageenan/SiO2-ZnO Bionanocomposite Film with the Addition of Cassava Starch for Application on Minced Chicken Meat Packaging
Summary
Researchers developed a semi-refined iota-carrageenan/cassava starch bionanocomposite film with SiO2-ZnO nanoparticles as a biodegradable plastic packaging alternative, finding that nanoparticle incorporation improved UV screening, reduced water vapor permeability, and enhanced antimicrobial activity for minced chicken meat applications.
In the current study, film based on semi-refined ι-carrageenan/cassava starch (SRiC/CS) incorporated with SiO2-ZnO nanoparticles was fabricated and characterized to deal with serious environmental problems resulting from plastic packaging materials. This study aimed to evaluate film properties with the variation of SRiC/CS proportions of bionanocomposite films for application to minced chicken meat packaging. Increasing CS portion contributed to increased transparency, reduced surface roughness, and decreased mechanical properties of films. The variable significantly (p < 0.05) increased the water vapor permeability (WVP) and reduced the water solubility of films. The incorporation of the nanoparticles significantly (p < 0.05) increased UV screening, decreased WVP, and enhanced the antimicrobial activity of films. Furthermore, the substitution of 0.5 wt% (weight percentage) CS provided the best film characteristics. Based on the color and the total volatile base nitrogen (TVBN) results, SRiC film incorporated with the nanoparticles preserved minced chicken quality up to six days. Thus, the developed films are desirable for biodegradable food packaging.
Sign in to start a discussion.
More Papers Like This
Effect of zinc oxide nanoparticle types on the structural, mechanical and antibacterial properties of carrageenan-based composite films
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.
Evaluation of the Food Barrier and Mechanical Properties of Carrageenan‐Starch Composite Films
This study developed and tested composite films made from carrageenan and starch for food packaging applications, evaluating their barrier properties against water vapor and oxygen as well as mechanical strength. The bio-based composites showed promising properties as plastic-free food packaging alternatives.
Cinnamon-Nanoparticle-Loaded Macroalgal Nanocomposite Film for Antibacterial Food Packaging Applications
Researchers developed antibacterial food packaging films using cinnamon nanoparticles incorporated into a red seaweed biopolymer matrix. The study found that these nanocomposite films demonstrated effective antimicrobial properties against foodborne pathogens while offering a biodegradable alternative to conventional plastic food packaging materials.
Production and Characterization of k-Carrageenan Films Incorporating Cymbopogon winterianus Essential Oil as New Food Packaging Materials
Researchers developed biodegradable food packaging films made from seaweed-derived k-carrageenan combined with citronella essential oil as a potential replacement for petroleum-based plastics. The films showed strong antioxidant and antimicrobial properties while maintaining good structural integrity. The study suggests these bio-based films could serve as a more environmentally friendly alternative for food packaging applications.
Recent advances in carrageenan-based films for food packaging applications
This review covers recent advances in carrageenan-based biodegradable films as sustainable alternatives to plastic food packaging, examining extraction methods, film fabrication strategies, and applications in extending food shelf life.