Synthesis and Characterization of Silver Nanocomposite as a Food Packaging

Today nanopackaging has been applied in order to increase the quality and safety of foods. In this study the possibility of using silver nanocomposite as food packaging is investigated. Silver nanoparticles were prepared by chemical reduction and to approve the presence of silver nanoparticles, UV-VS spectroscopy was used. The mentioned test showed the formation of silver nanoparticles by exhibiting the typical surface Plasmon absorption at a wavelength of 380 nm as observed. Coating on LDPE was carried out after the formation of nanoparticles. The nanostructure and particle size of silver nanoparticles were confirmed by scanning electron microscopy (SEM). The average of particle size was 48 nm. In addition, the distribution of silver nanoparticles and their crystalline structure are characterised by SAXS and XRD respectively. The X-ray diffraction pattern showed five intense peaks (38.2°, 44.3°, 64.5°, 78.1° and 81.8°) in the whole spectrum of 2θ values ranging from 10° to 90°. The antibacterial activity of the prepared nanocomposite film was evaluated. The results showed favourable antibacterial efficiency against Escheria Coli (ATCC 8739) and staphylococcus aureus (ATCC 6538).