Nano selenium as antioxidant agent in a multilayer food packaging material

Area of Science:

• Materials Science
• Nanotechnology
• Food Science

Background:

• Plastic packaging is susceptible to oxidation, compromising food quality and shelf life.
• Antioxidants can mitigate oxidative damage, but their incorporation into packaging requires careful consideration of migration and efficacy.
• Selenium nanoparticles (SeNPs) exhibit antioxidant properties and are being explored for advanced material applications.

Purpose of the Study:

• To develop and evaluate an antioxidant multilayer plastic material for food packaging incorporating selenium nanoparticles (SeNPs).
• To quantitatively measure the radical scavenging capacity of SeNPs within a flexible multilayer plastic structure.
• To assess the stability, non-migrating properties, and shelf-life extending potential of the SeNP-containing active packaging.

Main Methods:

• Selenium nanoparticles (50-60 nm diameter) were incorporated into a water-based adhesive, which was then used to create multilayer plastic films (PET-adhesive-LDPE).
• Antioxidant performance was assessed using laboratory-developed free radical assays and the diphenyl-1-picrylhydrazyl (DPPH) method.
• Free radical penetration through the plastic layers and migration of selenium/SeNPs into food simulants and hazelnuts were evaluated.

Main Results:

• SeNPs were successfully incorporated into the multilayer structure and remained stable post-manufacture and after 3 months of storage.
• The antioxidant multilayer effectively scavenged free radicals (OH·, O2·, O2H) that permeated the plastic layers.
• Migration tests confirmed that neither selenium nor SeNPs leached into simulants or hazelnuts, indicating non-migrating active packaging.

Conclusions:

• A novel antioxidant active packaging material incorporating SeNPs has been developed.
• This SeNP-loaded multilayer plastic demonstrates efficient free radical scavenging and is suitable for food packaging applications.
• The active packaging extends product shelf life by preventing oxidation without direct contact, ensuring food safety and quality.