Researchers from Tarbiat Modares University have developed biodegradable nanocomposites using nanoparticles which can be used for food packaging.
The nanocomposites offer advantages such as low permeability and sensitivity to gases. They also have antibacterial and anti-oxidation properties.
The research was conducted in stages - in the first stage, cellulose crystalline nanoparticles and clay nanoparticles were mixed in various concentrations to alginate polymer in order to generate bio- nanocomposites.
Later, the optimum nanoparticle and concentration were identified in order to produce a nanocomposite featuring low permeability, optimum mechanical properties, and less sensitivity to humidity. The nanocomposite material produced was then activated using herbal essences to obtain antibacterial and anti-oxidation properties.
The performance of bioactive nanocomposites was analyzed in packaging and preservation of aquatic products as well as its performance in laboratory atmosphere.
It was identified that cellulose crystalline nanoparticles enhanced the physical and mechanical properties of alginate films due to their nanometric scale and the structural compatibility of polysaccharide at low concentrations. Therefore, they showed a better performance compared with clay nanoparticles.
In addition, crystalline nanoparticles also increased the hydrophilicity of alginate natural films due to their structure, while clay inorganic nanoparticles increased the hydrophobicity and humidity sensitivity of the films.
The research was published in Food Hydrocolloids and International Journal of Biological Macromolecules.
