EFFECT OF FOOD NANOPARTICLES ON EDIBLE FILMS DERIVED FROM INDUSTRIAL BY-PRODUCTS FOR FOOD COATINGS AND WRAPPING
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Date
2022-02-17
Authors
Mansour, Nisreen
Journal Title
Journal ISSN
Volume Title
Publisher
جامعة النجاح الوطنية
Abstract
Background: The need for the production of bio-friendly plastic is rising, corresponding to the daily evidence of the harmful effects of petroleum plastics on environment. Plastic wastes accumulate in forest and waterways, which are not stopped even in the environment, but also shares in atmosphere disturbances through the greenhouse effect. The edible or bio-based packaging can be derived from another natural resource as protein, polysaccharides, lipids.
Aim: This research aims to identify the influence of cellulose nanoparticles' impact on the properties of Nigella sativa (NS) edible films. Furthermore, to evaluate the effect of enhancement of NS film with Moringa oil on their antimicrobial and antioxidant activity. And then incorporate the NS films with Moringa edible oil (MEO) to investigate the influence of such incorporation on the film activity as antimicrobial and antioxidant for packaging utilization.
Materials and methods: The alkaline-acid treatment was used of Nigella sativa defatted seed cake (NSDSC) to get the NS concentrated protein extract (NSCPE). The protein percent of the NSPCE determined, which is raw materials for NS film preparation at pH (12). Coconut defatted fibers consider as raw materials used for cellulose nanoparticles (C-NPs) production through the acid hydrolysis method.
The NS film produced by casting method, in which NS film reinforced with C-NPs at different concentrations ranged between (0.1, 0.3, 0.5, 1, 2, up to 3% (w\w)), (C-NPs\ protein) with 30% glycerol (GLY) (w\w) (GLY\ protein). The produced films were compared with control NS films (without C-NPs), in mechanical parameters and water uptake, and water content to investigate the influence of C-NPs addition on mentioned properties. Three different C-NPs (0.1, 0.5, 2%) concentration chosen to be incorporated with (2% MEO nanoemulsion, 10% GLY), in NSPC based film, thin compared later with the NS films without (2% MEO and 30% GLY) with C-NPs (0.1, 0.5, 2%) addition. After new film production (MEO nanoemulsion, NSCP film), we investigated it in mechanical characteristics, water content, water uptake, and the activity of different films as antimicrobial and antioxidant. NS film incorporated with MEO also was applied for food coating or wrapping purposes.
Results and Discussion: The data showed C-NPs incorporations into the NS films increase the tensile strength (TS) values by raising the concentration of C-NPs. And the increase in Young's modulus (YM) was reported at low C-NPs concentration contrasted with the control films. The elongation at break (EB) showed a percentage increase at low concentrations of C-NPs but decreased as the concentration increased from 1 to 3% C-NPs. The results can be related to the inter-intramolecular bonds between C-NPs and protein. We also explain such results to the C-NPs dispersions in the film matrix. While the percent of water content initially increases a little at low concentrations up to 0.5% C-NPs but then decreases at high concentrations. Though the water absorption percent decreases with decreasing C-NPs concentration, because of C-NPs addition can redux the emptiness between the polymer molecules and plasticizers, which reduces the ability to absorb water molecules.
The results of MEO incorporations showed significant differences in film thickness, which increased more for (MEO with C-NPs) than NS films (without MEO with C-NPs). This effect can be attributed to the increase in the surface area according to oil and C-NPs interactions. The water content between the incorporated films with MEO was reduced, as the effect of adding C-NPs reduced the water uptake of NS films at all concentrations. However, the NS film with 0.5% C-NPs incorporated with 2% MEO showed more reduction than the film with the same C-NPs but without MEO addition. We relate this result to the hydrophobic nature of MEO. The results of EB showed a significant reduction when the film was incorporated into MEO. While TS and YM appeared, no significant effects of adding MEO to the NS films and NS without MEO, except that the 0.5% C-NPs with MEO showed a considerable reduction in TS. This effect refers to the plasticizing capacity of the emulsions (MEO and Tween 80). The emulsions may have a poor plasticizing effect. However, it showed significant differences in antioxidant activity, there is a positive effect of MEO compared to the NS control films.
The effect of MEO addition to the NS film's presence at the increases in antimicrobial activity, particularly staphylococcus arouse bacteria. The produced films also showed the ability to be used in food packaging applications, such as products susceptible to oxidation, such as oil or butter packaging.
Conclusion: The addition of C-NPs improves the mechanical properties of NS films, and it has an optimal C-NPs concentration for these developments. Instead, the MEO addition improves the antioxidant and antimicrobial activity of the film, and these properties could enable NS film to be employed for food packaging applications. Because of its low-cost bio-friendly nature and its active packaging.
Description
Keywords
Edible film, plastic waste, coating, essential oil, nanotechnology