Evaluation of chemical and physical properties of biodegradable gum Arabic/PVA/Ag nanofibrous membranes as a potential wrapping material

Abstract

There is a growing public interest in utilizing biomass and biomaterials to obtain products with high sustainability and less harm to the environment. This study reports on using electrospinning technique to produce nanofiber membranes based on homogeneous polymeric blends of gum Arabic, polyvinyl alcohol, and silver nanoparticles. The produced interconnected membranes were cross-linked via heat and plasma treatments, and the membranes were characterized for their chemical and physical characteristics. Fourier transform infrared spectroscopy shows a cross-linking of gum Arabic and polyvinyl alcohol through esterification during the heat treatment, and through graft polymerization with methyl groups after methane plasma treatment. The mechanical performance of the membranes showed an increase in the modulus of elasticity in the longitudinal direction (parallel to electrospun nanofibers) from 85 ± 4 MPa to 148 ± 5 MPa compared with the transverse direction. Also, well-dispersed nanoparticles in the spinning solution tend to increase the elasticity from 41 ± 3 MPa to 148 ± 5 MPa, while the agglomeration of these nanoparticles decreases the mechanical properties of the nanofibers. Results of the biodegradation tests confirmed the significant biodegradable nature of the produced nanofibers, where 99.09% of the material was degraded within 28 days. Moreover, samples showed significant bactericidal activity against Micrococcus luteus with significantly less-observed bacteria in the measured plate, while the inhibition zone for Escherichia coli was 1 cm. The produced biodegradable electrospun membranes have multiple potential applications in many fields; especially for medical, antibacterial, and food packaging. This work reports the results for moisture and oxygen transfer of the membranes as a proposed application in food wrapping.