Curcumin and ZnO-NPs loaded xanthan gum and hydroxypropyl guar gum-based hydrogel film for food packaging

Abstract

This study is focused on the synthesis of a hydrogel based film for food packaging applications. Xanthan gum (XG) and hydroxypropyl guar gum (HPGG) based hydrogel films have been synthesized using citric acid (CA) as crosslinker, loaded with zinc oxide (ZnO) nanoparticles (NPs) and curcumin (Cur). The structural characteristics of hydrogel films is analysed by FTIR and XRD. Thermal analysis is conducted using TGA and morphological examination is done using SEM. Rheological analysis is performed to determine the viscoelastic behaviour of the hydrogel films. Anti-microbial assay, anti-oxidant assay and SRB assay are conducted to analyse the anti-bacterial, scavenging and cytotoxicity activity of the hydrogel films. The film shows biodegradability under compost environment in 30 days. Fruit shelf-life enhancer capabilities are also assessed by using an edible coating of strawberry. The results so obtained showed that the synthesized
XG-HPGG-CA-ZnO-Cur Film has potential application in edible food packaging.