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El Guerraf, A, Jadi, SB, Ziani, I, Dalli, M, Sher, F 
ORCID: https://orcid.org/0000-0003-2890-5912, Bazzaoui, M and Bazzaoui, EA,
2022.
Multifunctional smart conducting polymers – silver nanocomposites-modified biocellulose fibers for innovative food packaging applications.
Industrial and Engineering Chemistry Research.
ISSN 0888-5885
Abstract
In recent decades, food-packaging markets have attracted researchers’ interest in many ways because such industries can directly affect human health. In this framework, the present study emphasizes the interesting and smart properties provided by new nanocomposites based on conducting polymers (CPs), silver nanoparticles (AgNPs), and cellulose fibers (CFs) and their possible applications as active food packaging. Polyaniline and poly(3,4-ethylenedioxythiophene) containing AgNPs were elaborated on via a simple one-step in situ chemical oxidative polymerization on CFs. Spectroscopic and microscopic characterization allowed a full discussion of the morphology and chemical structure of the nanocomposites and confirmed the successful polymerization of the monomer as well as the incorporation of AgNPs into the CP-based formulation. This study aims to demonstrate that it is possible to produce a highly efficient package with enhanced protective properties. Thus, the synthesized nanocomposites were tested as volatile organic compounds, sensors, and antibacterial and antioxidant agents. It is shown that the elaborated materials can, on the one hand, inhibit the development of biofilms and decrease the oxidation reaction rate of foodstuffs and, on the other hand, detect toxic gases generated by spoiled food. The presented method has unlocked massive opportunities for using such formulations as an interesting alternative for classical food containers. The smart and novel properties offered by the synthesized composites can be operated for future industrial applications to prevent any degradation of the packaged products by offering optimum protection and creating an atmosphere that can extend the shelf life of foodstuffs.
| Item Type: | Journal article |
|---|---|
| Publication Title: | Industrial and Engineering Chemistry Research |
| Creators: | El Guerraf, A., Jadi, S.B., Ziani, I., Dalli, M., Sher, F., Bazzaoui, M. and Bazzaoui, E.A. |
| Publisher: | American Chemical Society (ACS) |
| Date: | 24 August 2022 |
| ISSN: | 0888-5885 |
| Identifiers: | Number Type 10.1021/acs.iecr.2c01327 DOI 1593493 Other |
| Rights: | © 2022 The Authors. Published by American Chemical Society. Attribution 4.0 International (CC BY 4.0). |
| Divisions: | Schools > School of Science and Technology |
| Record created by: | Linda Sullivan |
| Date Added: | 30 Aug 2022 13:30 |
| Last Modified: | 30 Aug 2022 13:30 |
| URI: | https://irep.ntu.ac.uk/id/eprint/46932 |
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