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Investigation of antibacterial activity of polyvinyl alcohol packaging films composed of silver oxide nanoparticles, graphene oxide and tragacanth gum using Box–Behnken design
Author(s) -
Pourmoslemi Shabnam,
Shokouhi Saeid,
Mahjub Reza
Publication year - 2021
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2599
Subject(s) - tragacanth , polyvinyl alcohol , materials science , vinyl alcohol , thermogravimetric analysis , fourier transform infrared spectroscopy , chemical engineering , graphene , nanoparticle , silver nanoparticle , thermal stability , antibacterial activity , nuclear chemistry , polymer , composite material , chemistry , nanotechnology , food science , engineering , biology , bacteria , genetics
The present study aimed to develop an antibacterial packaging system based on biodegradable polyvinyl alcohol (PVA) polymer. Box–Behnken design was used to investigate silver oxide nanoparticles, graphene oxide and tragacanth gum as film additives to obtain maximum antibacterial activity against Staphylococcus aureus and Escherichia coli . The experimental design showed the inhibitory effect of graphene oxide and tragacanth gum on the antibacterial activity of PVA films containing Ag 2 O nanoparticles. The optimum film containing 5% Ag 2 O nanoparticles (% of PVA weight) was prepared and characterized using scanning electron microscopy and energy‐dispersive X‐ray spectroscopy (SEM‐EDS), Fourier transform infrared spectroscopy (FTIR) and thermogravimetric/differential thermal analyser (TG‐DTA). Results of this study showed the formation of PVA film with 0.04‐mm thickness, with a higher density of Ag 2 O nanoparticles (25‐ to 75‐nm size) around the upper surface. Compared with blank PVA film, the optimum film showed higher tensile strength and thermal stability. It was also more efficient in water vapour and oxygen barrier properties, along with preserving raw beef samples by inhibiting the growth of beef natural bacteria for at least 7 days, when stored in the refrigerator.