Graphene fortified polyvinyl alcohol based nanofibre membranes for preserving perishable food

Abstract

In recent years, graphene as a biomaterial has received considerable attention due to its outstanding physio-mechanical properties. In the present work, we found superior tensile strength, hydrophobic and antibacterial activities in graphene incorporated polyvinyl alcohol (PVA) based nanofibers, prepared by electrospinning. A series of ultrafine graphene-based ink (G-Ink) incorporated PVA nanofiber (GPN) with different concentrations of graphene (0, 0.008, 0.02, 0.04, 0.06, and 0.08% w/v) was fabricated. To overcome difficulty in direct dispersing graphene into the PVA solution, we have prepared graphene-based ink for dispersing into polymer solution. The morphology, composition, mechanical behaviour, and surface wettability of these membranes was investigated. The Fourier transform infrared spectra and the Raman spectra confirmed the successful incorporation of graphene into the GPN. Graphene when used as a nanofiller in polymers, provides excellent mechanical properties (814%), hydrophobicity (40%), and antibacterial properties. In the current study we tested GPN membranes for preserving two fast rotting foods like coriander leaves and tomato. We found that GPN membrane can be used safely for food packaging applications to increase the shelf life of perishing food items, such as up to 3 days for coriander leaves and 8 days for tomatoes.