High-Barrier and Light–protective Bionanocomposite Film Based on Rye Starch/nanorod-ZnO for Food Packaging Applications

الموضوعات :

Neda Fallah ¹ , Mohammad Mehdi Marvizadeh ² , Reihaneh Jahangiri ³ , Azam Zeinalzadeh ⁴ , Abdorreza Mohammadi Nafchi ⁵

1 - PhD student, Department of Food Science and Technology, Islamic Azad University, Najafabad Branch, Isfahan, Iran
2 - Young Researchers and Elite Club, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran
3 - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
4 - Department of Chemical Engineering, Shahr-e-Qods Branch, Islamic Azad University, Tehran 14515-775, Iran
5 - Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia

تاريخ الإرسال : 16 الجمعة , ذو الحجة, 1443 تاريخ التأكيد : 01 الأحد , صفر, 1444 تاريخ الإصدار : 12 الخميس , ذو القعدة, 1444

الکلمات المفتاحية: Zinc oxide nanorod, WVP, Bionanocomposite film, Rye starch, UV shield,

ملخص المقالة :

Improving food quality, nutritional value and biodegradability are the reasons for developing edible films. Fine-dispersed starch-based nanobiocomposites were provided by adding nanorod-ZnO as fillers to aqueous starch. In this work, the impact of ZnO nanorod (ZnO-N) filler on the barrier properties and UV transmission of biofilms based on rye starch was studied.The solutions containing nanoadditives were homogenized by ultrasound waves and embedded in rye starch at various levels(1 - 5% w/w dried solid). Starch films were prepared by casting method with nanoparticles and plasticizers. Biofilms containing 5% ZnO-N had 0% UV transmittance. Active films were able to absorb Near Infrared spectra. After applying ZnO-N to the bionanocomposite film no new bond has emerged. Regarding barrier characterization,rye starch film with 5% ZnO-N showed better barrier properties than neat films, mainly by the gravimetricmethod,starch films containing 5% ZnO-N andcontrol samples were 1.6±0.02 and 1.18±0.01g/mPah, respectively.

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