Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite films
This study aimed to prepare a composite film by blending cross-linked tapioca starch (CLTS) with sodium alginate (SA), silver nanoparticles (AgNPs), and ZnO nanoparticles (ZnOs). The effects of SA, AgNPs, and ZnOs at different concentrations (1–3 wt%) on the mechanical properties, optical properties...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009453 |
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| author | Yuxin Zhao Guanglong Yao Kaimian Li Jianqiu Ye Jian Chen Jie Zhang |
| author_facet | Yuxin Zhao Guanglong Yao Kaimian Li Jianqiu Ye Jian Chen Jie Zhang |
| author_sort | Yuxin Zhao |
| collection | DOAJ |
| description | This study aimed to prepare a composite film by blending cross-linked tapioca starch (CLTS) with sodium alginate (SA), silver nanoparticles (AgNPs), and ZnO nanoparticles (ZnOs). The effects of SA, AgNPs, and ZnOs at different concentrations (1–3 wt%) on the mechanical properties, optical properties, thermal stability, and antibacterial activity of cross-linked starch films were also investigated. The structures of the films were examined by Fourier transform infrared spectroscopy and X-ray diffraction. The results showed that the cross-linked starch, SA, AgNPs, and ZnOs had good biocompatibility and interactions, and the AgNPs and ZnOs had synergistic effects. ESEM also revealed that the polymer and nanofiller had good compatibility. The Young's modulus and tensile strength values of the CLTS/SA/AgNP/ZnO film increased from 351.64 MPa to 1879 MPa and from 13.77 MPa to 53.76 MPa, respectively, with increasing concentration of nano-ZnO particles. The decrease in elongation at break from 48.15 % to 24.60 % indicated a certain increase in rigidity and a decrease in flexibility. The ultraviolet barrier and thermal stability of the CLTS/SA/AgNP/ZnO film effectively improved, and the antibacterial activity increased; the antibacterial effect of the CLTS/SA/AgNP/ZnO film was better than that of Streptococcus aureus. The study revealed that the CLTS/SA/AgNP/ZnO composite film represented a packaging material with superior performance. |
| format | Article |
| id | doaj-art-ef0fbf05e17e48799f5c88dbcc455d67 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ef0fbf05e17e48799f5c88dbcc455d672025-02-12T05:31:49ZengElsevierFood Chemistry: X2590-15752025-01-0125102057Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite filmsYuxin Zhao0Guanglong Yao1Kaimian Li2Jianqiu Ye3Jian Chen4Jie Zhang5Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province; Engineering Research Center of Utilization of Tropical polysaccharide resources, Ministry of Education; College of Food Science and Engineering, Hainan University, Haikou, ChinaKey Laboratory of Food Nutrition and Functional Food of Hainan Province; Engineering Research Center of Utilization of Tropical polysaccharide resources, Ministry of Education; College of Food Science and Engineering, Hainan University, Haikou, ChinaKey Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, ChinaKey Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, ChinaKey Laboratory of Food Nutrition and Functional Food of Hainan Province; Engineering Research Center of Utilization of Tropical polysaccharide resources, Ministry of Education; College of Food Science and Engineering, Hainan University, Haikou, China; Corresponding authors.Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, China; Corresponding authors.This study aimed to prepare a composite film by blending cross-linked tapioca starch (CLTS) with sodium alginate (SA), silver nanoparticles (AgNPs), and ZnO nanoparticles (ZnOs). The effects of SA, AgNPs, and ZnOs at different concentrations (1–3 wt%) on the mechanical properties, optical properties, thermal stability, and antibacterial activity of cross-linked starch films were also investigated. The structures of the films were examined by Fourier transform infrared spectroscopy and X-ray diffraction. The results showed that the cross-linked starch, SA, AgNPs, and ZnOs had good biocompatibility and interactions, and the AgNPs and ZnOs had synergistic effects. ESEM also revealed that the polymer and nanofiller had good compatibility. The Young's modulus and tensile strength values of the CLTS/SA/AgNP/ZnO film increased from 351.64 MPa to 1879 MPa and from 13.77 MPa to 53.76 MPa, respectively, with increasing concentration of nano-ZnO particles. The decrease in elongation at break from 48.15 % to 24.60 % indicated a certain increase in rigidity and a decrease in flexibility. The ultraviolet barrier and thermal stability of the CLTS/SA/AgNP/ZnO film effectively improved, and the antibacterial activity increased; the antibacterial effect of the CLTS/SA/AgNP/ZnO film was better than that of Streptococcus aureus. The study revealed that the CLTS/SA/AgNP/ZnO composite film represented a packaging material with superior performance.http://www.sciencedirect.com/science/article/pii/S2590157524009453Antibacterial activityCross-linked tapioca starchSilver nanoparticlesZnO nanoparticles |
| spellingShingle | Yuxin Zhao Guanglong Yao Kaimian Li Jianqiu Ye Jian Chen Jie Zhang Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite films Food Chemistry: X Antibacterial activity Cross-linked tapioca starch Silver nanoparticles ZnO nanoparticles |
| title | Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite films |
| title_full | Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite films |
| title_fullStr | Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite films |
| title_full_unstemmed | Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite films |
| title_short | Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite films |
| title_sort | preparation characterization and antibacterial application of cross linked nanoparticles composite films |
| topic | Antibacterial activity Cross-linked tapioca starch Silver nanoparticles ZnO nanoparticles |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009453 |
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