This paper reports the incorporation of SiO2–ZnO nanoparticles (NPs) into semi-refined iota carrageenan-based (SRIC) film as active food packaging. The dispersion of the nanoparticles was performed using a bead milling method and the films were prepared using the solution casting method. The incorporation of SiO2–ZnO NPs into SRIC films aims to provide multifunctional food packaging with enhanced water vapor barrier properties, UV-screening, and antimicrobial activity. The effect of the incorporation of SiO2 NPs, ZnO NPs, and the mixtures of SiO2–ZnO NPs varied in SiO2/ZnO ratios (SiO2–ZnO 1:1, 1:2, and 1:3) were investigated. The results showed that the tensile strength, water vapor barrier performance, UV-screening, and antimicrobial activity of the SRIC film were increased by the addition of either SiO2 or ZnO NPs alone. Interestingly, when the mixtures of SiO2–ZnO were incorporated, more significant improvement was observed. Also, the bio-degradability and solubility of all the SRIC films were confirmed. It was concluded that the SiO2–ZnO NPs incorporated into SRIC film provided multifunctional activities and acted as a promising active food packaging material.

This study aims to develop film for food packaging application with high UV-screening, transparency and water barrier properties. Semi refined iota carrageenan (SRiC) nanocomposite films prepared by addition of zinc oxide (ZnO) nanoparticles as nanofiller using solution casting method. The effect of nanofiller with different concentration (0%, 0.5%, 1.0%, 1.5% w/w carrageenan) on UV-screening, transparency and water barrier properties of films were tested. The water barrier properties of the films were studied by measuring water vapor permeability (WVP) and the optical properties of the films were studied by using UV-Vis spectrophotometer at 280 nm for UV-screening test and at 660 nm for transparency test. WVP value of carrageenan films with addition of ZnO is low compared to a control carrageenan film and the lowest WVP value was found for the film with addition of 1.5% of ZnO. These result indicate that the addition of ZnO had a positive effect on the water barrier properties of the carrageenan matrix. Increase in the concentration of nanofiller leads to an increase in the UV-screening properties. Among all the films, carrageenan film with 1.5% ZnO has the highest UV-screening. The result showed that adding 0.5% and 1.0% of ZnO was insignificantly affect transparency of the films, however the transparency decreased sligthly when 1.5% ZnO was added. In conclusion, incorporating no more than 1.0% of ZnO to the films can obtain films with high UV-screening, transparency and water barrier properties and suitable for food packaging application.

In the current study, film based on semi-refined ι-carrageenan/cassava starch (SRiC/CS) incorporated with SiO₂-ZnO nanoparticles was fabricated and characterized to deal with serious environmental problems resulting from plastic packaging materials. This study aimed to evaluate film properties with the variation of SRiC/CS proportions of bionanocomposite films for application to minced chicken meat packaging. Increasing CS portion contributed to increased transparency, reduced surface roughness, and decreased mechanical properties of films. The variable significantly (p < 0.05) increased the water vapor permeability (WVP) and reduced the water solubility of films. The incorporation of the nanoparticles significantly (p < 0.05) increased UV screening, decreased WVP, and enhanced the antimicrobial activity of films. Furthermore, the substitution of 0.5 wt% (weight percentage) CS provided the best film characteristics. Based on the color and the total volatile base nitrogen (TVBN) results, SRiC film incorporated with the nanoparticles preserved minced chicken quality up to six days. Thus, the developed films are desirable for biodegradable food packaging.