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• W2896679111 abstract "This study aimed at developing the functional packaging properties of pectin/alginate films by adding zinc oxide nanoparticles (ZnO-NPs). The ZnO-NPs were added to the pectin/alginate film at the concentrations of 0.5, 2.5, 5, and 25 g/100 g of blended polymer. The effects of the ZnO-NP incorporation on the mechanical properties, hydration properties, oxygen permeability, ultraviolet transmission, transparency, and antimicrobial activity of the films were investigated. The addition of ZnO-NPs from 0 to 5 g/100 g of blended polymer to the pectin/alginate film increased 191.4% of the tensile strength, 169.8% of elongation at break, and antimicrobial properties (against Aspergillus niger , Colletotrichum gloeosporioides , Escherichia coli , and Saccharomyces cerevisiae ). In contrast, it reduced the solubility from 30.38% to 22.49%, water vapor permeability from 1.01 × 10 −14 to 0.414 × 10 −14 kg·m/m 2 ·Pa·s, moisture absorption, ultraviolet light transmission, and oxygen permeability from 270.86 × 10 −19 to 110.79 × 10 −19 kg·m/m 2 ·Pa·s. The effects are the highest when the concentration of the ZnO-NPs in the film was 5 g/100 g of blended polymer. Attenuated total reflectance-Fourier transform infrared analysis indicated that some interactions between the ZnO-NPs and pectin/alginate matrices were formed. These results suggest that pectin/alginate/ZnO-NPs films can be used as active packaging for food preservation." @default.
• W2896679111 created "2018-10-26" @default.
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• W2896679111 date "2018-10-22" @default.
• W2896679111 modified "2023-10-16" @default.
• W2896679111 title "Effects of Zinc Oxide Nanoparticles on the Properties of Pectin/Alginate Edible Films" @default.
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• W2896679111 doi "https://doi.org/10.1155/2018/5645797" @default.
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