Effects of Zinc Oxide Nanoparticles on the Properties of Pectin/Alginate Edible Films
This study aimed at developing the functional packaging properties of pectin/alginate films by adding zinc oxide nanoparticles (ZnO-NPs). The ZnO-NPs were added to the pectin/alginate film at the concentrations of 0.5, 2.5, 5, and 25 g/100 g of blended polymer. The effects of the ZnO-NP incorporatio...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
|
| Series: | International Journal of Polymer Science |
| Online Access: | http://dx.doi.org/10.1155/2018/5645797 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850175259390509056 |
|---|---|
| author | Thi Minh Phuong Ngo Thi Mong Quyen Dang Thi Xo Tran Pornchai Rachtanapun |
| author_facet | Thi Minh Phuong Ngo Thi Mong Quyen Dang Thi Xo Tran Pornchai Rachtanapun |
| author_sort | Thi Minh Phuong Ngo |
| collection | DOAJ |
| description | This study aimed at developing the functional packaging properties of pectin/alginate films by adding zinc oxide nanoparticles (ZnO-NPs). The ZnO-NPs were added to the pectin/alginate film at the concentrations of 0.5, 2.5, 5, and 25 g/100 g of blended polymer. The effects of the ZnO-NP incorporation on the mechanical properties, hydration properties, oxygen permeability, ultraviolet transmission, transparency, and antimicrobial activity of the films were investigated. The addition of ZnO-NPs from 0 to 5 g/100 g of blended polymer to the pectin/alginate film increased 191.4% of the tensile strength, 169.8% of elongation at break, and antimicrobial properties (against Aspergillus niger, Colletotrichum gloeosporioides, Escherichia coli, and Saccharomyces cerevisiae). In contrast, it reduced the solubility from 30.38% to 22.49%, water vapor permeability from 1.01 × 10−14 to 0.414 × 10−14 kg·m/m2·Pa·s, moisture absorption, ultraviolet light transmission, and oxygen permeability from 270.86 × 10−19 to 110.79 × 10−19 kg·m/m2·Pa·s. The effects are the highest when the concentration of the ZnO-NPs in the film was 5 g/100 g of blended polymer. Attenuated total reflectance-Fourier transform infrared analysis indicated that some interactions between the ZnO-NPs and pectin/alginate matrices were formed. These results suggest that pectin/alginate/ZnO-NPs films can be used as active packaging for food preservation. |
| format | Article |
| id | doaj-art-ce364c3dec3240288f9eb93ffe0e7eee |
| institution | OA Journals |
| issn | 1687-9422 1687-9430 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Polymer Science |
| spelling | doaj-art-ce364c3dec3240288f9eb93ffe0e7eee2025-08-20T02:19:30ZengWileyInternational Journal of Polymer Science1687-94221687-94302018-01-01201810.1155/2018/56457975645797Effects of Zinc Oxide Nanoparticles on the Properties of Pectin/Alginate Edible FilmsThi Minh Phuong Ngo0Thi Mong Quyen Dang1Thi Xo Tran2Pornchai Rachtanapun3The University of Danang - University of Technology and Education, Da Nang, VietnamCollege of Food Industry, Da Nang, VietnamThe University of Danang - University of Science and Technology, Da Nang, VietnamDivision of Packaging Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, ThailandThis study aimed at developing the functional packaging properties of pectin/alginate films by adding zinc oxide nanoparticles (ZnO-NPs). The ZnO-NPs were added to the pectin/alginate film at the concentrations of 0.5, 2.5, 5, and 25 g/100 g of blended polymer. The effects of the ZnO-NP incorporation on the mechanical properties, hydration properties, oxygen permeability, ultraviolet transmission, transparency, and antimicrobial activity of the films were investigated. The addition of ZnO-NPs from 0 to 5 g/100 g of blended polymer to the pectin/alginate film increased 191.4% of the tensile strength, 169.8% of elongation at break, and antimicrobial properties (against Aspergillus niger, Colletotrichum gloeosporioides, Escherichia coli, and Saccharomyces cerevisiae). In contrast, it reduced the solubility from 30.38% to 22.49%, water vapor permeability from 1.01 × 10−14 to 0.414 × 10−14 kg·m/m2·Pa·s, moisture absorption, ultraviolet light transmission, and oxygen permeability from 270.86 × 10−19 to 110.79 × 10−19 kg·m/m2·Pa·s. The effects are the highest when the concentration of the ZnO-NPs in the film was 5 g/100 g of blended polymer. Attenuated total reflectance-Fourier transform infrared analysis indicated that some interactions between the ZnO-NPs and pectin/alginate matrices were formed. These results suggest that pectin/alginate/ZnO-NPs films can be used as active packaging for food preservation.http://dx.doi.org/10.1155/2018/5645797 |
| spellingShingle | Thi Minh Phuong Ngo Thi Mong Quyen Dang Thi Xo Tran Pornchai Rachtanapun Effects of Zinc Oxide Nanoparticles on the Properties of Pectin/Alginate Edible Films International Journal of Polymer Science |
| title | Effects of Zinc Oxide Nanoparticles on the Properties of Pectin/Alginate Edible Films |
| title_full | Effects of Zinc Oxide Nanoparticles on the Properties of Pectin/Alginate Edible Films |
| title_fullStr | Effects of Zinc Oxide Nanoparticles on the Properties of Pectin/Alginate Edible Films |
| title_full_unstemmed | Effects of Zinc Oxide Nanoparticles on the Properties of Pectin/Alginate Edible Films |
| title_short | Effects of Zinc Oxide Nanoparticles on the Properties of Pectin/Alginate Edible Films |
| title_sort | effects of zinc oxide nanoparticles on the properties of pectin alginate edible films |
| url | http://dx.doi.org/10.1155/2018/5645797 |
| work_keys_str_mv | AT thiminhphuongngo effectsofzincoxidenanoparticlesonthepropertiesofpectinalginateediblefilms AT thimongquyendang effectsofzincoxidenanoparticlesonthepropertiesofpectinalginateediblefilms AT thixotran effectsofzincoxidenanoparticlesonthepropertiesofpectinalginateediblefilms AT pornchairachtanapun effectsofzincoxidenanoparticlesonthepropertiesofpectinalginateediblefilms |