Zare, M. and Namratha, K. and Ilyas, Shaista and Hezam, Abdo and Mathur, Sanjay and Byrappa, K. (2019) Smart Fortified PHBV-CS Biopolymer with ZnO-Ag Nanocomposites for Enhanced Shelf Life of Food Packaging. ACS Applied Materials and Interfaces, 11 (51). pp. 48309-48320. ISSN 1944-8244
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Thymus vulgaris leaf extract was used as a stabilizer and reducing agent in the green, facile, and biomimetic hydrothermal decomposition reaction for the fabrication of zinc oxide–silver nanocomposites (ZnO–Ag NCs). The nanocomposite (NC) as an active agent was integrated into poly(3-hydroxybutyrate-co-3-hydroxyvalerate)-chitosan (PHBV-CS) in a highly precise ratio of solvent mixture by ultrasonication without the aid of any coupling agent to fabricate the novel degradable biopolymer (BP) nanocomposite via solvent casting method to enhance the mechanical properties and antimicrobial activity and with the lowest immigration rate to improve the shelf life of poultry items. The ZnO–Ag NCs as a nanoactive agent in the food packaging preserved food safety by controlling its spoilage. The morphology, physical, mechanical, barrier, antibacterial, and migration properties of the nanocrystals were assessed via several characterization methods to show the enhancement of the prepared polymer in various aspects of properties. The NCs BP were used for potential sensory evaluation of chicken breast refrigerated over a period of 15 days. The data demonstrated that these bio-based nanocomposites show great antimicrobial activity that offers perspectives for the replacement of traditional petrochemical-based polymers currently used for food packaging of poultry items.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | chitosan; degradable biopolymer; food packaging; hydrothermal; PHBV; ZnO-Ag nanocomposite |
| Subjects: | D Physical Science > Material Science |
| Divisions: | Department of > Material Science |
| Depositing User: | C Swapna Library Assistant |
| Date Deposited: | 19 Nov 2025 11:05 |
| Last Modified: | 19 Nov 2025 11:05 |
| URI: | http://eprints.uni-mysore.ac.in/id/eprint/17927 |
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