Work

Preparation and Characterization of Chitosan and k-Carrageenan-Based Nanocomposite Coatings Utilizing Different Technologies for Food Packaging Applications

Year: 2025

Type: article

Abstract: Perishable food products, including fruits, vegetables, and seafood, require preservation techniques to extend their shelf life.In recent years, nanotechnology has emerged as a promising approach to enhance the properties of edible coatings.Nanocomposite coatings incorporating various materials and technologies have been developed to optimize coating performance.PSA, SEM, XRD, and FT-IR analyses were conducted to characterize the physical and morphological properties of these nanocomposite coatings.The findings indicated that the use of Ultra-Turrax (UT) technology in the preparation of the coating solution resulted in smaller particle sizes (458.9-1037.2nm), improved visual appearance, and smoother films with uniformly distributed nanoparticles on the surface.XRD and FT-IR analyses confirmed the crystallinity and functional groups of ZnO and TiO₂ within the nanocomposite coatings.These newly developed coatings have significant potential as environmentally friendly packaging materials and preservation technologies to extend the shelf life of perishable food products.

Source: Materiale Plastice

DOI: 10.37358/mp.25.1.5761

Authors: AGUSRIANSYAH SAPUTRA, LAILA RAHMAWATI, HERPANDI HERPANDI, DANIEL SAPUTRA

Institutions: Sriwijaya University, National Research and Innovation Agency

Language: English

Topic: Nanocomposite Films for Food Packaging

Subfield: Biomaterials

Field: Materials Science

Domain: Physical Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: diamond

Funder: Kementerian Pendidikan, Kebudayaan, Riset, dan Teknologi