Creating Eco-Friendly Food Packaging Films Using Corn Starch and Carbon Nanodots

Jim Crocker
23rd August, 2024

Creating Eco-Friendly Food Packaging Films Using Corn Starch and Carbon Nanodots

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Korea University developed a new food packaging film using carbon nanodots from ginkgo biloba leaves and corn starch
  • The new film is much tougher than traditional corn starch films, improving mechanical strength by 198%
  • The film significantly enhances oxygen barrier and UV-blocking properties, extending the shelf life of omega-3 oils
  • The carbon nanodots used in the film are non-toxic, ensuring the safety of the packaging for food use
The study conducted by researchers at Korea University explores the development of carbon nanodot (CD)-corn starch (CS) nanocomposite films for active food packaging applications[1]. This research addresses the pressing issue of food spoilage and waste, which is a significant global problem. Traditional food packaging materials often fail to provide adequate protection against oxidation and microbial contamination, leading to reduced shelf life of food products. The study's findings propose an innovative solution that leverages the unique properties of carbon nanodots derived from ginkgo biloba leaves. The researchers employed a hydrothermal method to synthesize environmentally sustainable carbon nanodots (gCDs) from ginkgo biloba leaves. These gCDs were then integrated into a corn starch matrix using an extrusion process to create the CS/gCD nanocomposite film. Various concentrations of gCDs were tested to evaluate their impact on the physicochemical and functional properties of the composite films. The study found that the incorporation of gCDs significantly enhanced the mechanical properties of the CS film, with the toughness of the CS/gCD2% nanocomposite film being 198% superior to the plain CS film. One of the critical findings of this study is the improvement in the oxygen barrier and UV-blocking properties of the nanocomposite films. These properties are essential for food packaging as they help in protecting food from oxidation and UV-induced degradation. The enhanced oxygen barrier property is particularly beneficial for preserving omega-3 rich oils, which are prone to oxidation[2]. The study demonstrated that the CS/gCD nanocomposite film could significantly extend the shelf life of omega-3 oils, showing only 9 meq/kg peroxide value during a 15-day storage period. This is a substantial improvement compared to traditional packaging, which often fails to prevent the oxidation of such sensitive oils. The non-cytotoxic nature of the gCDs was another important aspect of this study. The gCDs exhibited no harmful effects on human colorectal adenocarcinoma cell line (Caco-2) cells when exposed up to 1000 μg/mL. This finding is crucial for ensuring the safety of the nanocomposite films for food packaging applications. The study also aligns with previous research on the use of natural antioxidants in food packaging. For instance, a study on corn starch films containing Zataria multiflora essential oil (ZEO) and cinnamaldehyde (CIN) showed that such films could improve the oxidative stability and sensory properties of ground beef patties during storage[3]. Similarly, the incorporation of gCDs into CS films in the current study enhances the antioxidant activity, thereby extending the shelf life of food products. Moreover, the use of gCDs derived from biomass aligns with the growing trend towards environmentally sustainable materials in food packaging. The substitution of traditional materials with biodegradable and sustainable alternatives has been a focus of recent research. For example, replacing corn starch with whey protein isolate (WPI) in biodegradable polymer blends has shown to improve the thermal stability and mechanical properties of the films[4]. The current study's use of gCDs from ginkgo biloba leaves represents a further step towards sustainable and effective food packaging solutions. In summary, the study by Korea University presents a promising approach to enhancing food shelf life and reducing food waste through the development of CS/gCD nanocomposite films. By leveraging the antioxidant and barrier properties of gCDs, these films offer a significant improvement over traditional packaging materials. The findings also emphasize the importance of using environmentally sustainable materials in developing new food packaging solutions.

AgricultureSustainabilityBiotech

References

Main Study

1) Fabrication of bio-inspired carbon nanodot-corn starch nanocomposite films via extrusion process for sustainable active food packaging applications.

Published 1st November, 2024 (future Journal edition)

https://doi.org/10.1016/j.carbpol.2024.122502

Related Studies

2) Oxidation of marine omega-3 supplements and human health.

https://doi.org/10.1155/2013/464921

3) Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties.

https://doi.org/10.1016/j.meatsci.2019.03.004

4) Effect of replacement of corn starch by whey protein isolate in biodegradable film blends obtained by extrusion.

https://doi.org/10.1016/j.carbpol.2016.10.046


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