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Alginate-based multifunctional films incorporated with sulfur quantum dots for active packaging applications
Zohreh Riahi1, Ruchir Priyadarshi2, Jong-Whan Rhim2
1BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea; Institute for Nanoscience and Nanotechnology, Sharif University of Technology, Tehran 14588, Iran.
Sulfur quantum dots (SQDs) enhance food packaging films with superior antioxidant and antibacterial properties. These novel SQDs offer improved UV protection and extended shelf life without toxicity.
Area of Science:
- Materials Science
- Food Science
- Nanotechnology
Background:
- Traditional food packaging materials often lack sufficient barrier properties and antimicrobial activity.
- Development of advanced functional food packaging is crucial for extending shelf life and reducing spoilage.
- Sulfur-based materials offer potential for functionalization but require optimized forms for effective integration.
Purpose of the Study:
- To fabricate and characterize sulfur quantum dots (SQDs) for functional food packaging.
- To compare the performance of SQDs with elemental sulfur (ES) and sulfur nanoparticles (SNPs) in alginate films.
- To evaluate the antioxidant, antibacterial, antifungal, and physical properties of SQD-enhanced alginate films.
Main Methods:
- Facile hydrothermal synthesis of stable sulfur quantum dots (SQDs) with an average size of 5.3 nm.
- Incorporation of SQDs, SNPs, and ES into alginate films and assessment of dispersion.
- Evaluation of UV barrier properties, tensile strength, elastic modulus (EM), and water vapor permeability (WVP).
- Assessment of antioxidant, antibacterial (E. coli, L. monocytogenes), and antifungal (A. niger, P. chrysogenum) activities.
- Cytotoxicity testing on L929 mouse fibroblasts and bread packaging tests.
Main Results:
- SQDs exhibited high antioxidant, antibacterial, and antifungal activity with no observed cytotoxicity.
- SQDs demonstrated superior dispersion in alginate films compared to SNPs and ES.
- Alginate films with SQDs showed an 82% increase in UV barrier property and an 18% increase in tensile strength.
- SQD addition did not negatively impact the film's stiffness (EM) or water vapor barrier permeability (WVP).
- SQD-added films effectively prevented mold growth on bread for 14 days, outperforming ES and SNP films.
Conclusions:
- Sulfur quantum dots are a promising, non-toxic filler for developing advanced functional food packaging.
- SQDs significantly enhance the physical and antimicrobial properties of alginate-based food packaging films.
- SQD-functionalized films offer a viable solution for extending the shelf life of food products by inhibiting microbial spoilage.
