Functional Properties of Gelatin/Polyvinyl Alcohol Films Containing Black Cumin Cake Extract and Zinc Oxide Nanoparticles Produced via Casting Technique

• Published in: International journal of molecular sciences 2022-03, Vol.23 (5), p.2734
• Main Authors: Tymczewska, Alicja, Furtado, Bliss Ursula, Nowaczyk, Jacek, Hrynkiewicz, Katarzyna, Szydłowska-Czerniak, Aleksandra
• Format: Article
• Language: English
• Subjects: active packaging; Antioxidants; Antioxidants - chemistry; Bacteria; Biopolymers; black cumin cake extract; Cupric ions; E coli; Elongation; Food packaging; Food Packaging - methods; Food products; Food quality; Gelatin; Gelatin - chemistry; Gram-positive bacteria; Metal Nanoparticles; Microorganisms; Moisture content; Morphology; Nanocomposites; Nanoparticles; Nanoparticles - chemistry; Nigella sativa; Packaged food; Permeability; physicochemical properties; Plant Extracts - chemistry; Plant Extracts - pharmacology; Polymers; Polyvinyl alcohol; Polyvinyl Alcohol - chemistry; Rancidity; Scanning electron microscopy; Spoilage; Sulfonic acid; Tensile strength; Water vapor; Zinc Oxide; zinc oxide nanoparticles; Zinc oxides
• ISSN: 1422-0067; 1661-6596; 1422-0067
• DOI: 10.3390/ijms23052734

This study aimed to develop and characterize gelatin/polyvinyl alcohol (G/PVA) films loaded with black cumin cake extract (BCCE) and zinc oxide nanoparticles (ZnONPs). The BCCE was also applied for the green synthesis of ZnONPs with an average size of less than 100 nm. The active films were produced by a solvent-casting technique, and their physicochemical and antibacterial properties were investigated. Supplementation of G/PVA film in ZnONPs decreased the tensile strength (TS) from 2.97 MPa to 1.69 MPa. The addition of BCCE and ZnONPs increased the elongation at the break (EAB) of the enriched film by about 3%. The G/PVA/BCCE/ZnONPs film revealed the lowest water vapor permeability (WVP = 1.14 × 10 g·mm·Pa ·h ·mm ) and the highest opacity (3.41 mm ). The QUick, Easy, New, CHEap and Reproducible (QUENCHER) methodologies using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS) and cupric ion reducing antioxidant capacity (CUPRAC) were applied to measure antioxidant capacity (AC) of the prepared films. The incorporation of BCCE and ZnONPs into G/PVA films enhanced the AC by 8-144%. The films containing ZnONPs and a mixture of BCCE and ZnONPs inhibited the growth of three Gram-positive bacterial strains. These nanocomposite films with desired functional properties can be recommended to inhibit microbial spoilage and oxidative rancidity of packaged food.