Abstract
Background. Food nanopackaging helps maintain food quality against physical, chemical, and storage instability factors. Copper oxide nanoparticles (CuONPs) can improve biopolymers' mechanical features and barrier properties. This will lead to antimicrobial and antioxidant activities in food packaging to extend the shelf life. Scope and Approach. Edible coatings based on carbohydrate biopolymers have improved the quality of packaging. Several studies have addressed the role of carbohydrate biopolymers and incorporated nanoparticles to enhance food packets' quality as active nanopackaging. Combined with nanoparticles, these biopolymers create film coatings with an excellent barrier property against transmissions of gases such as O2 and CO2. Key Findings and Conclusions. This review describes the CuO-biopolymer composites, including chitosan, agar, cellulose, carboxymethylcellulose, cellulose nanowhiskers, carrageenan, alginate, starch, and polylactic acid, as food packaging films. Here, we reviewed different fabrication techniques of CuO biocomposites and the impact of CuONPs on the physical, mechanical, barrier, thermal stability, antioxidant, and antimicrobial properties of carbohydrate-based films.
Highlights
Plastic is a hazardous material and very challenging to decompose, one of the world’s fundamental problems. e use of plastic has a role in ordinary life, food packing and different accessories [1, 2]
Biopolymers originated from different natural sources such as polysaccharides, protein, or aliphatic polyesters (Table 1). ey have been touted as intriguing alternatives to traditional polymers since they are renewable, self-sufficient, cost-effective, environmentally friendly, and biodegradable [62]. e carbohydrate polymers in food packaging supplies can be divided into several subgroups
Shankar et al [142] reported the same result investigated on alginate, chitosan, and carrageenan, which we described earlier. ermal analysis in this study showed that both heat transfer steps increased with the increasing concentration of copper oxide nanoparticles in the biopolymer. e film’s glass temperature (Tg) reached 25.43, 44.81, and 83.13°C for 0.5%, 1%, and 2% concentrations, respectively, in the upper heat transfer phase. e lower thermal transition stage of the control film was −44.55°C and was reported in films with 0.5%, 1%, and 2% CuONP concentrations at −6.16, 10.72, and 37.8°C, respectively (Table 2)
Summary
Food nanopackaging helps maintain food quality against physical, chemical, and storage instability factors. Copper oxide nanoparticles (CuONPs) can improve biopolymers’ mechanical features and barrier properties. Edible coatings based on carbohydrate biopolymers have improved the quality of packaging. Several studies have addressed the role of carbohydrate biopolymers and incorporated nanoparticles to enhance food packets’ quality as active nanopackaging. Combined with nanoparticles, these biopolymers create film coatings with an excellent barrier property against transmissions of gases such as O2 and CO2. Is review describes the CuO-biopolymer composites, including chitosan, agar, cellulose, carboxymethylcellulose, cellulose nanowhiskers, carrageenan, alginate, starch, and polylactic acid, as food packaging films. We reviewed different fabrication techniques of CuO biocomposites and the impact of CuONPs on the physical, mechanical, barrier, thermal stability, antioxidant, and antimicrobial properties of carbohydrate-based films
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