Packaging is an important issue in food safety. Active pack is a pack that plays different roles in addition to protecting the entrance of external materials. These packs have been recently developed by producers of foodstuff. Nanotechnology can improve the quality and efficiency of packaging and increase the safety of food. Nanotechnology packs have better mechanical, chemical, thermal and microbial properties than the normal packs.
According to Iran Nanotechnology Initiative Council (INIC), the aim of the research was to use microbial nanocellulose and zinc oxide nanoparticles at the same time to produce an antibacterial nanocomposite film with desirable properties. Fewer amounts of antibacterial materials have been used in the structure of these packs which decreases the risk of the application of artificial preservative agents in foodstuff. It also results in the production of healthy food.
A bacterial cellulose film containing zinc oxide nanoparticles was produced in this research. The main objective was to control the release of nanoparticles from cellulose film to the liquid media. Ultrasonic waves and three-layer film were used to fulfill this objective.
Results showed that the use of ultrasonic waves decreases the size of zinc oxide nanoparticles in the film structure, and prevents the migration of zinc oxide nanoparticles from film matrix to water.
Results of the research have been published in Carbohydrate Polymers, vol. 149, 2016, pp. 8-19.
MS/PR