Abstract
Chitosan (commercial and shrimp)–silver active agent nanocomposites (Ag–CC–NCs and Ag–SC–NCs) for inclusion in biopolymer films were synthetized in this study and characterized (mechanical, optical, transport, and structural properties and the in vitro antifungal activity). The hydrocolloid was integrated into linseed mucilage (LMF) commercial chitosan (CCF) and shrimp chitosan (SCF) films. The films were transparent, smooth, and continuous. The incorporation of Ag–CC–NCs or Ag–SC–NCs did not modify the film strength but did modify film elasticity. Based on the morphological characterization, the nanocomposites had a spherical shape (100 to 250 nm diameter). The LMF + Ag–SC–NCs film showed the highest water solubility (85.7%). The water vapor permeability increased with the addition of Ag–NCs–chitosan reaching the CCF-based films higher permeabilities (5.491–3.953 g/Pa.s.m × 1010), which indicates that they could be used in foods with high moisture content. The differences between treatments are indicative of the various applications that films can have in foods of different natures.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Almengor, L. (2009). Nanotechnology in the food industry. Revista electrónica Ingenería Primero, 13, 35–52.
Arce-Alfonso, C. C. (2011). Characterization of edible chitosan films and the effect of properties by application of essential oils. National University of Colombia.
ASTM. (2000). Standard test methods for water vapor transmission of materials (ASTM D96). (ASTM International, Ed.). West Conshohocken PA (USA).
ASTM. (2002). Standard test method for tensile properties of thin plasticsheeting (ASTM D882-02). West Conshohocken PA (USA): ASTM International.
Azlin-Hasim, S., Cruz-Romero, M. C., Morris, M. A., Padmanabhan, S. C., Cummins, E., & Kerry, J. P. (2016). The potential application of antimicrobial silver polyvinyl chloride nanocomposite films to extend the shelf-life of chicken breast fillets. Food and Bioprocess Technology, 9(10), 1661–1673. https://doi.org/10.1007/s11947-016-1745-7.
Becaro, A. A., Puti, F. C., Panosso, A. R., Gern, J. C., Brandão, H. M., Correa, D. S., & Ferreira, M. D. (2016). Postharvest quality of fresh-cut carrots packaged in plastic films containing silver nanoparticles. Food and Bioprocess Technology, 9(4), 637–649. https://doi.org/10.1007/s11947-015-1656-z.
Bioumy, S. A., Ahmed, R. A., & Fekry, A. M. (2020). Electrochemical corrosion behavior of graphene oxide/chitosan/silver nanoparticle composite coating on stainless steelutensils in aqueous media. Journal of Bio- and Tribo-Corrosion, 6(3), 78. https://doi.org/10.1007/s40735-020-00375-6.
Bonilla, J., Atarés, L., Vargas, M., & Chiralt, A. (2012). Effect of essential oils and homogenization conditions on properties of chitosan-based films. Food Hydrocolloids, 26(1), 9–16. https://doi.org/10.1016/j.foodhyd.2011.03.015.
Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5.
Cavaliere, E., De Cesari, S., Landini, G., Riccobono, E., Pallecchi, L., Rossolini, G. M., & Gavioli, L. (2015). Highly bactericidal Ag nanoparticle films obtained by cluster beam deposition. Nanomedicine: Nanotechnology, Biology, and Medicine, 11(6), 1417–1423. https://doi.org/10.1016/j.nano.2015.02.023.
Costa, C., Conte, A., Buonocore, G. G., & Del Nobile, M. A. (2011). Antimicrobial silver-montmorillonite nanoparticles to prolong the shelf life of fresh fruit salad. International Journal of Food Microbiology, 148(3), 164–167. https://doi.org/10.1016/j.ijfoodmicro.2011.05.018.
de Moura, M. R., Aouada, F. A., Avena-Bustillos, R. J., McHugh, T. H., Krochta, J. M., & Mattoso, L. H. C. (2009). Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles. Journal of Food Engineering, 92(4), 448–453. https://doi.org/10.1016/j.jfoodeng.2008.12.015.
Dhall, R. K. (2013, January). Advances in edible coatings for fresh fruits and vegetables: a review. Critical Reviews in Food Science and Nutrition. Crit Rev Food Sci Nutr., 53(5), 435–450. https://doi.org/10.1080/10408398.2010.541568.
Dik, A. J., & Wubben, J. P. (2007). Epidemiology of botrytis cinerea diseases in greenhouses. In Botrytis: biology, pathology and control (pp. 319–333). Springer Netherlands. https://doi.org/10.1007/978-1-4020-2626-3_17.
EFSA. (2011). Scientific Opinion on the safety evaluation of the substance, silver zeolite A (silver zinc sodium ammonium alumino silicate), silver content 2 – 5 %, for use in food contact materials. EFSA Journal, 9(2). https://doi.org/10.2903/j.efsa.2011.1999.
EFSA. (2016). Scientific opinion on the re-evaluation of silver (E 174) as food additive. EFSA Journal, 14(1). https://doi.org/10.2903/j.efsa.2016.4364.
EU. (2008). Regulation (EC) no 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives. OfficiJournal of the European Union, 354, 16–33 https://eur-lex.europa.eu/eli/reg/2008/1333/oj. Accessed 12 July 2019.
Fekry, A. M. (2016). Electrochemical behavior of a novel nano-composite coat on Ti alloy in phosphate buffer solution for biomedical applications. RSC Advances, 6(24), 20276–20285. https://doi.org/10.1039/c6ra01064d.
Fekry, A. M., Ahmed, R. A., & Bioumy, S. A. (2020). Silver nanoparticle/graphene oxide/chitosan coatings for protection of surfaces in food processing. Journal of Bio- and Tribo-Corrosion, 6(4), 106. https://doi.org/10.1007/s40735-020-00402-6.
Fukumoto, L. R., & Mazza, G. (2000). Assessing antioxidant and prooxidant activities of phenolic compounds. Journal of Agricultural and Food Chemistry, 48(8), 3597–3604. https://doi.org/10.1021/jf000220w.
Gaillet, S., & Rouanet, J. M. (2015, March 1). Silver nanoparticles: their potential toxic effects after oral exposure and underlying mechanisms - a review. Food and Chemical Toxicology. Elsevier Ltd., 77, 58–63. https://doi.org/10.1016/j.fct.2014.12.019.
Gontard, N., Guilbert, S., & Cuq, J. L. (1993). Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. Journal of Food Science, 58(1), 206–211. https://doi.org/10.1111/j.1365-2621.1993.tb03246.x.
Hadrup, N., & Lam, H. R. (2014). Oral toxicity of silver ions, silver nanoparticles and colloidal silver - a review. Regulatory Toxicology and Pharmacology, 68(1), 1–7. https://doi.org/10.1016/j.yrtph.2013.11.002.
Hardy, A., Benford, D., Halldorsson, T., Jeger, M. J., Knutsen, H. K., More, S., et al. (2018). Guidance on risk assessment of the application of nanoscience and nanotechnologies in the food and feed chain: Part 1, human and animal health. EFSA Journal, 16(7), e05327. https://doi.org/10.2903/j.efsa.2018.5327.
Hernández-Lauzardo, A. N., Bautista-Baños, S., Velázquez-del Valle, M. G., Méndez-Montealvo, M. G., Sánchez-Rivera, M. M., & Bello-Pérez, L. A. (2008). Antifungal effects of chitosan with different molecular weights on in vitro development of Rhizopus stolonifer (Ehrenb.:Fr.) Vuill. Carbohydrate Polymers, 73(4), 541–547. https://doi.org/10.1016/j.carbpol.2007.12.020.
Hernández-Lozano, C., Pérez-Cabrera, L. E., Tecante, A., & Ramírez-Gómez, M. A. (2011). Biopolymers used in edible coatings and films: recent trends. In M. Aguilera-Ortiz (Ed.), Food in Mexico and its relationship with health. Madrid (Spain): Plaza y Valdés.
Hong, S.-I., & Krochta, J. M. (2004). Whey protein isolate coating on LDPE film as a novel oxygen barrier in the composite structure. Packaging Technology and Science, 17(1), 13–21. https://doi.org/10.1002/pts.634.
Hua, L., Yong, C., Zhanquan, Z., Boqiang, L., Guozheng, Q., & Shiping, T. (2018). Pathogenic mechanisms and control strategies of Botrytis cinerea causing post-harvest decay in fruits and vegetables. Food Quality and Safety, 2(3), 111–119. https://doi.org/10.1093/fqsafe/fyy016.
Hussein, M. S., & Fekry, A. M. (2019). Effect of fumed silica/chitosan/poly(vinylpyrrolidone) composite coating on the electrochemical corrosion resistance of Ti-6Al-4V alloy in artificial saliva solution. ACS Omega, 4(1), 73–78. https://doi.org/10.1021/acsomega.8b02365.
Hutchings, J. B. (1999). Food colour and appearance. Food colour and appearance. Springer US. https://doi.org/10.1007/978-1-4615-2373-4.
Istiqola, A., & Syafiuddin, A. (2020). A review of silver nanoparticles in food packaging technologies: regulation, methods, properties, migration, and future challenges. Journal of the Chinese Chemical Society, jccs.202000179. https://doi.org/10.1002/jccs.202000179.
Jokar, M., Abdul Rahman, R., Ibrahim, N. A., Abdullah, L. C., & Tan, C. P. (2012). Melt production and antimicrobial efficiency of low-density polyethylene (LDPE)-silver nanocomposite film. Food and Bioprocess Technology, 5(2), 719–728. https://doi.org/10.1007/s11947-010-0329-1.
Jung, E. J., Youn, D. K., Lee, S. H., No, H. K., Ha, J. G., & Prinyawiwatkul, W. (2010). Antibacterial activity of chitosans with different degrees of deacetylation and viscosities. International Journal of Food Science and Technology, 45(4), 676–682. https://doi.org/10.1111/j.1365-2621.2010.02186.x.
Kester, J., & Fennema, O. (1986). Edible films and coating. Food Technology, 87, 54–63.
Kuklinsky-Sobral, J., Araújo, W. L., Mendes, R., Geraldi, I. O., Pizzirani-Kleiner, A. A., & Azevedo, J. L. (2004). Isolation and characterization of soybean-associated bacteria and their potential for plant growth promotion. Environmental Microbiology, 6(12), 1244–1251. https://doi.org/10.1111/j.1462-2920.2004.00658.x.
López, M. A., Ruiz, S., Navarro, C., Ornelas, J. D. J., & Estrada, M. I. (2012). Effect of edible chitosan coatings on microbial reduction and quality preservation of strawberries. Biotecnia, 14(1), 33–43.
Luo, P. G., & Stutzenberger, F. J. (2008). Nanotechnology in the detection and control of microorganisms. Advances in Applied Microbiology, 63, 145–181. https://doi.org/10.1016/S0065-2164(07)00004-4.
McHugh, T. H., Avena-Bustillos, R., & Krochta, J. M. (1993). Hydrophilic edible films: modified procedure for water vapor permeability and explanation of thickness effects. Journal of Food Science, 58(4), 899–903. https://doi.org/10.1111/j.1365-2621.1993.tb09387.x.
Medina-Ramirez, I., Bashir, S., Luo, Z., & Liu, J. L. (2009). Green synthesis and characterization of polymer-stabilized silver nanoparticles. Colloids and Surfaces B: Biointerfaces, 73(2), 185–191. https://doi.org/10.1016/j.colsurfb.2009.05.015.
Miramont, S. (2012). Coatings made from biopolymers to support substances with antimicrobial activity: carvacrol and sorbates. National Technological University.
Mujtaba, M., Morsi, R. E., Kerch, G., Elsabee, M. Z., Kaya, M., Labidi, J., & Khawar, K. M. (2019, January 1). Current advancements in chitosan-based film production for food technology. A review. International Journal of Biological Macromolecules. Elsevier B.V, 121, 889–904. https://doi.org/10.1016/j.ijbiomac.2018.10.109.
Nunthanid, J., Puttipipatkhachorn, S., Yamamoto, K., & Peck, G. E. (2001). Physical properties and molecular behavior of chitosan films. Drug Development and Industrial Pharmacy, 27(2), 143–157. https://doi.org/10.1081/DDC-100000481.
Okada, A., & Usuki, A. (1995). The chemistry of polymer-clay hybrids. Materials Science and Engineering C, 3(2), 109–115. https://doi.org/10.1016/0928-4931(95)00110-7.
Park, H. J., Weller, C. L., Vergano, P. J., & Testin, R. F. (1993). Permeability and mechanical properties of cellulose-based edible films. Journal of Food Science, 58(6), 1361–1364. https://doi.org/10.1111/j.1365-2621.1993.tb06183.x.
Pereira-Abreu, D. A., Paseiro-Losada, P., Angulo, I., & Cruz, J. M. (2007). Development of new polyolefin films with nanoclays for application in food packaging. European Polymer Journal, 43(6), 2229–2243. https://doi.org/10.1016/j.eurpolymj.2007.01.021.
Perinelli, D. R., Fagioli, L., Campana, R., Lam, J. K. W., Baffone, W., Palmieri, G. F., Casettari, L., & Bonacucina, G. (2018). Chitosan-based nanosystems and their exploited antimicrobial activity. European Journal of Pharmaceutical Sciences, 117, 8–20. https://doi.org/10.1016/j.ejps.2018.01.046.
Ponce, A. G., Roura, S. I., del Valle, C. E., & Moreira, M. R. (2008). Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: In vitro and in vivo studies. Postharvest Biology and Technology, 49(2), 294–300. https://doi.org/10.1016/j.postharvbio.2008.02.013.
Portillo, D. (2015). Potential of silver nanoparticles immobilized by means of the ultrasound technique coated with granular cork as a microbial agent. Polytechnic University of Catalonia.
Rhim, J. W., & Ng, P. K. W. (2007). Natural biopolymer-based nanocomposite films for packaging applications. Critical Reviews in Food Science and Nutrition, 47(4), 411–433. https://doi.org/10.1080/10408390600846366.
Rojas-Graü, M. A., Oms-Oliu, G., Soliva-Fortuny, R., & Martín-Belloso, O. (2009). The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review. International Journal of Food Science & Technology, 44(5), 875–889. https://doi.org/10.1111/j.1365-2621.2009.01911.x.
Romo-Zamarrón, K. F., Pérez-Cabrera, L. E., & Ramírez-Carrillo, R. E. (2014). Cheraxquadricarinatus chitosans used as strawberry coatings. Revista Ciencia y Tecnología Agropecuaria México, 2(1), 36–43.
Sánchez-González, L., Pastor, C., Vargas, M., Chiralt, A., González-Martínez, C., & Chafer, M. (2011). Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes. Postharvest Biology and Technology, 60(1), 57–63. https://doi.org/10.1016/j.postharvbio.2010.11.004.
Sarantopoulos, C. I. G. L., Oliveira, L. M., & Canavesi, E. (2001). Food preservation requirements in flexible packaging. Campinas (Brazil): CETEA/ITAL.
Schuetz, P., & Caruso, F. (2002). Multilayer thin films based on polyelectrolyte-complex nanoparticles. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 207(1–3), 33–40. https://doi.org/10.1016/S0927-7757(02)00133-4.
Sharma, C., Dhiman, R., Rokana, N., & Panwar, H. (2017). Nanotechnology: an untapped resource for food packaging. Frontiers in Microbiology, 8, 1735. https://doi.org/10.3389/fmicb.2017.01735.
Van Beest, F. M., Vander-Wal, E., Stronen, A. V., & Brook, R. K. (2013). Factors driving variation in movement rate and seasonality of sympatric ungulates. Journal of Mammalogy, 94(3), 691–701. https://doi.org/10.1644/12-mamm-a-080.1.
Younes, I., Sellimi, S., Rinaudo, M., Jellouli, K., & Nasri, M. (2014). Influence of acetylation degree and molecular weight of homogeneous chitosans on antibacterial and antifungal activities. International Journal of Food Microbiology, 185, 57–63. https://doi.org/10.1016/j.ijfoodmicro.2014.04.029.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Ortiz-Duarte, G., Martínez-Hernández, G.B., Casillas-Peñuelas, R. et al. Evaluation of Biopolymer Films Containing Silver–Chitosan Nanocomposites. Food Bioprocess Technol 14, 492–504 (2021). https://doi.org/10.1007/s11947-021-02585-3
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-021-02585-3