Preparation, Characterization and Anti-Bacterial Activity of Zinc Oxide-Gelatin Nanocomposite Film for Food Packaging Applications

Abstract

Gelatin based composite films were prepared using various crosslinking agents for possible application in the food packaging industry. In the present study, gelatin films were formed by the incorporation of zinc oxide (ZnO) nanoparticles. The ZnO nanoparticles were synthesized by a wet chemical method using zinc nitrate as precursor and starch as stabilizing agent. It was characterized by FTIR. Surface morphology and thermal studies were performed by SEM and TGA respectively. The average particle size was calculated from the X-ray diffraction pattern using Scherrer's equation. Mechanical studies were done with a Universal Testing Machine. The distribution of particles was clearly seen by SEM and thermal studies showed that the decomposition temperature of gelatin was increases by the incorporation nano ZnO. The mechanical properties were also improved with increase in concentration of nano ZnO. Antibacterial activities of the films were also studied against S. aureus, V. cholera and E. coli by the disc diffusion method.