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<p>This study presents a novel approach for the fabrication of silver nanoparticle (AgNPs)-incorporated nano-bio-modified wheat gluten (WG)-based films using curcumin (CCM) as a green reducing agent. The pristine WG film, WG/CCM film, and the composite WG/CCM/AgNPs were developed by solvent casting, and the films were systematically analyzed. The surface morphology of the nanoparticle-incorporated composite film, as observed by field emission scanning electron microscopy (FESEM), revealed the presence of AgNPs. The Fourier transform infrared spectroscopy (FTIR) confirmed the strong hydrogen bonding between CCM and WG. Similarly, elemental mapping via energy-dispersive X-ray spectroscopy (EDS), X-ray diffraction (XRD), UV–vis spectrophotometry, and dynamic light scattering (DLS) confirmed the in situ formation of AgNPs within the film. The pristine WG film exhibited a water contact angle of 59.2° ± 3.2, which increased to 64.1° ± 2.6 upon incorporating CCM and significantly rose to 73° ± 3.71 for the WG/CCM/AgNPs composite film. This notable increase in water contact angle demonstrated the moisture resistance of the composite films. Mechanical testing revealed that CCM and AgNPs significantly improved the tensile strength, increasing from 23 ± 3&#xa0;MPa for the WG film to 65 ± 5&#xa0;MPa for the WG/CCM/AgNPs composite, showing AgNPs’ role in enhancing the tensile strength. The composite film exhibited strong antibacterial activity against both Gram-positive (<i>Staphylococcus aureus</i>) and Gram-negative (<i>Escherichia coli</i>) bacteria. The synergistic effect of CCM and AgNPs provided antimicrobial and intelligent properties, making composite films a promising candidate for smart food packaging applications. These results highlight that the nano-bio-modified WG-based composite film could be an excellent sustainable alternative to synthetic plastic-based food packaging, offering enhanced hydrophobicity, pH sensitivity, improved mechanical strength, and antimicrobial properties while reducing environmental persistence.</p>

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Wheat Gluten/Curcumin/AgNPs Nano-Bio Composite Film for Smart Food Packaging Applications

  • 期刊论文

  • 发表日期：

    2025年10月13日

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  • Khim Prasad Panthi,
  • Motee Lal Sharma,
  • Anurag Mishra,
  • Biseshwor Pant,
  • Lalit Mohan Pandey,
  • Mahesh Kumar Joshi

摘要

This study presents a novel approach for the fabrication of silver nanoparticle (AgNPs)-incorporated nano-bio-modified wheat gluten (WG)-based films using curcumin (CCM) as a green reducing agent. The pristine WG film, WG/CCM film, and the composite WG/CCM/AgNPs were developed by solvent casting, and the films were systematically analyzed. The surface morphology of the nanoparticle-incorporated composite film, as observed by field emission scanning electron microscopy (FESEM), revealed the presence of AgNPs. The Fourier transform infrared spectroscopy (FTIR) confirmed the strong hydrogen bonding between CCM and WG. Similarly, elemental mapping via energy-dispersive X-ray spectroscopy (EDS), X-ray diffraction (XRD), UV–vis spectrophotometry, and dynamic light scattering (DLS) confirmed the in situ formation of AgNPs within the film. The pristine WG film exhibited a water contact angle of 59.2° ± 3.2, which increased to 64.1° ± 2.6 upon incorporating CCM and significantly rose to 73° ± 3.71 for the WG/CCM/AgNPs composite film. This notable increase in water contact angle demonstrated the moisture resistance of the composite films. Mechanical testing revealed that CCM and AgNPs significantly improved the tensile strength, increasing from 23 ± 3 MPa for the WG film to 65 ± 5 MPa for the WG/CCM/AgNPs composite, showing AgNPs’ role in enhancing the tensile strength. The composite film exhibited strong antibacterial activity against both Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. The synergistic effect of CCM and AgNPs provided antimicrobial and intelligent properties, making composite films a promising candidate for smart food packaging applications. These results highlight that the nano-bio-modified WG-based composite film could be an excellent sustainable alternative to synthetic plastic-based food packaging, offering enhanced hydrophobicity, pH sensitivity, improved mechanical strength, and antimicrobial properties while reducing environmental persistence.