Open AccessSynthesis and characterisation of starch/agar nanocomposite films for food packaging application
Author(s) -
Mahuwala Arif Ali,
Hemant Vishnu,
Meharwade Suraj D.,
Deb Ananaya,
Chakravorty Arghya,
Grace Andrews Nirmala,
Raghavan Vimala
Publication year - 2020
Publication title -
iet nanobiotechnology
Language(s) - English
Resource type - Journals
ISSN - 1751-875X
DOI - 10.1049/iet-nbt.2020.0100
Subject(s) - nanocomposite , thermogravimetric analysis , materials science , starch , chemical engineering , nanoparticle , food packaging , thermal stability , food spoilage , agar , composite material , nanotechnology , chemistry , organic chemistry , food science , biology , bacteria , engineering , genetics
In the present work cassava starch/agar Ag and ZnO nanocomposite films were prepared by the solution casting method. The structural, physical and antimicrobial properties of the nanocomposite films were studied as a function of the concentration of Ag and ZnO nanoparticles. The results of the thermogravimetric analysis showed 8–15% degradation of both the nanocomposite films at 150°C endorsing the thermal stability of the films. Scanning electron microscopic analysis reveals the uniform blending of Ag and ZnO nanoparticles with a starch/agar matrix with tiny waves like appearance on the surface. The incorporation of Ag and ZnO nanoparticles in the film was found to reduce the moisture content, water solubility and water vapour permeability with increase in the concentration of Ag and ZnO nanoparticles. The growth kinetics study of Pseudomonas aeruginosa and Staphylococcus aureus in the presence of Ag and ZnO blended nanocomposite films showed promising results especially against Gram‐negative P. aeruginosa. Thus, the film synthesised in the present study bears the potential to be used as active packaging material to prevent food from bacterial contamination and spoilage.