The effect of core@shell nanoparticle concentration on the barrier properties of carboxymethyl cellulose-based films

Subject Areas : food quality control

S. Tavakolian ¹ , H. Ahari ² , M. H. Givianrad ³ , H. Hosseini ⁴

1 - PhD Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran..
3 - Assistant Professor of the Department of Chemistry, Science and Research Branch, Islamic Azad University, Tehran, Iran.
4 - Professorof the Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Received: 2022-11-03 Accepted : 2023-05-22 Published : 2023-07-01

Keywords: core-shell nanoparticle, Alumina, barrier properties, Food Packaging, Nanocomposite,

Abstract :

Nanotechnology is one of the critical elements in adjusting barrier properties in both active and smart food packaging systems. In this study, it was tried to assess the effect of core@shell NPs (allotropes of Al2O3 “γ,η,α“ as core, and TiO2 and SiO2 as shell) on the barrier properties of carboxymethyl cellulose-based film including water vapor permeability, moisture absorption, and gas transmission rate. The films were fabricated with 1, 3, and 5 % of nanoparticles. The nanoparticles were analyzed from the viewpoint of morphology, crystallinity, and chemical structures. Based on the results, nanoparticles with TiO2 as shells showed more crystallinity. Increasing the concentration of nanoparticles improved the barrier properties. This improvement was more significant in films with Al2O3@TiO2 nanoparticles. Based on the results, nanoparticles with higher crystallinity could significantly block the gas and moisture diffusion pathways. In conclusion, the core@shell type nanoparticles can be a good nominee for food packaging purposes.

References:

In this study, it was tried to study the effect of the concentration ofthree allotropes of Al₂O₃@TiO₂ and Al₂O₃@SiO₂ NPs on the barrier properties of the CMC-based films for food packaging purposes. In general, the addition of both NPs and increasing their concentration improved the barrier properties. The results demonstrated that films containing NPs with more crystallinity showed better barrier properties. To sum up, using the core and shell approach can enhance the barrier potential of NPs compared to their simple form.

As are commendation, it is recommended to study these NPs in synthetic polymer-based films and natural polymer-based films. Their hybrid form is another idea that can be considered for more studies. core and shell NPs own a high surface area and they might be a good candidate to load antibacterial agents like herbal extracts. This recommendation may enhance their antibacterial activity.

 

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