Nanotechnology-Based Interventions for Sustainable Food Packaging

Strategic Insights -

Scientists at the Indian Institute of Technology Roorkee have made a breakthrough in developing nanosilver-based food packaging solutions. The research, supported by the Indian Council for Cultural Relations (ICCR), Science and Engineering Research Board (SERB), and the Government of India, has led to the creation of lysozyme silver nanoparticles (LSNP)-loaded gelatin-zein nanofibers that exhibit exceptional properties, such as enhanced mechanical strength, hydrophobicity, solvent resistance, antioxidant activity, and antibacterial efficiency. These nanofibers, which can be used for active food packaging applications, have been shown to maintain the freshness of fruits for up to 10 days at room temperature.

Key Takeaways:

  • Researchers have developed LSNP-loaded gelatin-zein nanofibers with exceptional properties, including enhanced mechanical strength, hydrophobicity, solvent resistance, antioxidant activity, and antibacterial efficiency.
  • The nanofibers were produced via a direct blending method and exhibited uniform LSNP dispersion, confirmed by FESEM, EDX-elemental mapping, and TEM analysis.
  • The LSNP-loaded nanofibers showed improved mechanical properties, with a tensile strength (TS) of 8.66 MPa, an elongation at break (EAB) of 114.9%, and Young's modulus (YM) of 920 MPa.
  • The nanomats demonstrated excellent hydrophobicity, with a water contact angle (WCA) of 144.49°, and solvent resistance.
  • The antibacterial efficiency of the nanomats was found to be 78.3% against various bacterial strains of food-related pathogens.
  • The LSNP-loaded nanofibers were also found to be biodegradable, with degradation occurring within a 10-day soil burial environment.
  • The bioactive properties of the nanomats were confirmed to maintain the freshness of fruits for up to 10 days at room temperature.

Statistics:

  • The average diameter of the LSNP-loaded nanofibers (NF2) was 235.47 ± 73.13 nm, as determined by FESEM analysis.
  • The tensile strength (TS) of the NF2 nanofibers was 8.66 MPa, with an elongation at break (EAB) of 114.9% and Young's modulus (YM) of 920 MPa.
  • The water contact angle (WCA) of the NF2 nanomats was 144.49°, indicating excellent hydrophobicity.
  • The antibacterial efficiency of the NF2 nanomats was 78.3% against various bacterial strains of food-related pathogens.
  • The degradation of the NF2 nanomats occurred within a 10-day soil burial environment.

Sources:

  • Proteinaceous Nanofibers Loaded With Nano-silver for Active Food Packaging Applications. Food Packaging and Shelf Life, 2025;50.
  • NewsRx. Studies Conducted at Indian Institute of Technology Roorkee on Nanosilver Recently Reported. Food Weekly News. August 28, 2025; p 356.