Sustainable Zinc Oxide Nanoparticles as Active Compounds for Pectin Packaging Films
Source abstract
Abstract
This study determined the feasibility of using zinc oxide nanoparticles of various origins as an active compound for biopolymer packaging films. The study focused on the effects of green synthesis using passion fruit or tomato extracts and commercial zinc oxide nanoparticles on the physicochemical properties of pectin films, including thickness, microstructure, water content, optical properties, water vapour permeability, water contact angle, sorption properties, and thermal stability. Zinc oxide nanoparticles resulted in lower lightness, higher absorbance, especially in the UV light range, and increased transparency, from 1.55 to 2.18 a.u./mm. Films containing zinc oxide nanoparticles showed reduced water vapour adsorption but increased water vapour permeability, from 6.35 to 12.07 × 10−10 g/m·s·Pa. The initial water contact angles were in a similar range, from 57.3° to 59.2°, but a decrease in contact angle values was observed over 60 s. All films containing nanoparticles exhibited better thermal stability, particularly during the third stage of degradation above 200 °C. Developed composite active films, prepared from apple pectin and zinc oxide nanoparticles of different origins, showed their potential for practical use as UV-VIS light barrier packaging films or protective coatings for food applications.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Advanced Cellulose Research Studies · Nanoparticles: synthesis and applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 159c Nowoursynowska St, 02-776 Warsaw, Poland
MEtRICs, CubicB, Departamento de Química, NOVA School of Science and Technology|FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisboa, Portugal
International Iberian Nanotechnology Laboratory (INL), Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
CQE Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
Department of Chemical Engineering, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
EST Setúbal, CDP2T, Instituto Politécnico de Setúbal, Campus IPS, 2910-761 Setúbal, Portugal
LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology|FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
Funding
Mechanical Engineering and Resources Sustainability Center · Associate Laboratory for Green Chemistry—LAQV · FCT/MECI · FCT/MCTES · European Regional Development Fund
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