Enhancing UV Protection and Antimicrobial Properties in Food Packaging Through the Use of Copper Nanoparticles and κ-Carrageenan Based Nanocomposite Film
摘要
The traditional plastic packaging harms the environment, necessitating the need for environmentally friendly alternatives. The plant mediated amalgamation process for copper nanoparticles using Argemone maxicana offers an economically feasible and non-toxic approach. κ-Carrageenan, derived from red seaweeds, serves as an ideal matrix for creating nanocomposite materials. The resultant nanocomposite films have improved thermal stability, elastic properties, water vapour resistance, and UV resistance qualities. With inhibitory zones against S. aureus and E. coli, they also exhibit strong activities against bacteria. Additionally, grapes (12 days) and cottage cheese (7 days) were preserved using these films, and the food’s quality was effectively maintained without any additional care. Overall, this method lessens the environmental effect of traditional plastic materials while providing an environmentally acceptable packing for food.