Author ORCID Identifier

https://orcid.org/0000-0003-1225-0333

Document Type

Conference Paper

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Coating and films, Composites, Biomaterials, Nano-materials, Biomaterials

Abstract

Biopolymers have been used in food packaging in recent years due to high pollution rates and decreased biodegradation of synthetic polymers. Chitosan (CH) and Sodium alginate (SA) are both biodegradable biopolymers with excellent film forming capability. TiO2 nanoparticles have high mechanical strength, degradation ability and antimicrobial properties, which are beneficial in food packaging. The aim of the current work is to develop the biodegradable multifunctional nanocomposite film for fruit (i.e., Pear) packaging applications. Bionanocomposite film was prepared by solvent casting method using CH-SA and various concentrations of TiO2. The multifunctional properties such as UV barrier, thermal, water retention, mechanical, chemical, and antimicrobial were determined. The results showed that the TiO2 incorporated nanocomposite film has a higher tensile strength than the control films without TiO2. The highest UV barrier properties were observed in the developed nanocomposite films with increased TiO2 concentration. There was a reduction in film transparency and observed the opaque colour of the film, as the concentration of TiO2 increases. These nanocomposite films with TiO2 also showed higher thermal stability and water hydrophobicity properties. In addition, the antimicrobial studies demonstrated the enhanced antimicrobial properties of the nanocomposite films with TiO2 against bacteria Salmonella and Listeria monocytogenes with respect to the control film. The results concluded that the nanocomposite films incorporated with TiO2 has a potential to enhance the antibacterial and UV barrier, mechanical properties of the packaging film. Finally, the developed packaging materials can be employed as an active packaging to extend the shelf life and improve the quality of packaged fruits, as well as it can reduce the harmful impact on the environment.

DOI

https://doi.org/10.21427/1YAK-KD13

Funder

Technological University Dublin

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