The use of biodegradable materials in food packaging has gained increasing attention as a sustainable alternative to conventional plastics. In this study, calcium chloride-loaded nanofilms were developed using sodium alginate (NaAlg) as the primary polymer matrix, with chitosan (Ch) added at varying concentrations, resulting in three formulations (NF1–NF3). The films were further reinforced with bimetallic ZnO@MgO nanoparticles to enhance functionality. Comprehensive characterization was conducted to evaluate structural, morphological, thermal, and mechanical properties. FTIR analysis confirmed strong interactions between NaAlg and Ch, indicating successful formation of a blended polymer network, while characteristic bands verified nanoparticle incorporation. SEM observations showed that increasing chitosan content resulted in denser, rougher film surfaces, suggesting enhanced intermolecular interactions. Thermal analysis demonstrated improved stability of the nanofilms compared to neat polymers, likely due to crosslinking effects and the presence of inorganic nanoparticles. Mechanical testing revealed enhanced tensile properties across all formulations compared with pure alginate films. Biocompatibility assessment using Vero and Wi-38 cell lines confirmed low cytotoxicity, with cell viability remaining above safe limits. Antimicrobial activity significantly increased with higher chitosan and nanoparticle content, with NF3 showing the strongest inhibition against the tested microorganisms. Additionally, antioxidant activity improved progressively, reaching 87.50% in NF3. Moreover, biodegradation of the formulated films in soil was rapid. Calcium and bimetallic ion migration test exhibited controlled release in the food simulation system. In conclusion, the developed alginate–chitosan nanofilms reinforced with ZnO@MgONPs exhibited enhanced physicochemical, mechanical, antimicrobial, and antioxidant properties, highlighting their strong potential as safe and effective biodegradable materials for active food packaging applications.
S. Selim, S. Al-Mijalli, A. Hashem et al.· RSC Advances· 0 citations
Aflatoxin contamination of cereal grains represents a serious food safety concern due to the toxic and carcinogenic properties of aflatoxins produced mainly by Aspergillus species. The present study aimed to evaluate the antifungal and antiaflatoxigenic potential of lactic acid bacteria (LAB) cell-free supernatants as a natural approach for controlling aflatoxin-producing fungi in wheat grains. A total of fifty fungal isolates recovered from agricultural samples were screened for their aflatoxigenic potential using phenotypic and molecular approaches. The toxigenic isolates were identified as Aspergillus flavus (AF) and Aspergillus parasiticus (AP), and their aflatoxigenic potential was confirmed by PCR amplification of aflatoxin biosynthesis-related genes (nor-1 and aflR). The antifungal activity of selected LAB strains was evaluated against the identified Aspergillus isolates using the agar diffusion method. The obtained results demonstrated that LAB cell-free supernatants exhibited significant antifungal activity, with variations among strains. Among the tested LAB strains, Lactobacillus plantarum P3 and Lactobacillus acidophilus ATCC 20552 showed the highest inhibitory activity against both fungal species. Furthermore, LAB treatments significantly reduced fungal-induced wheat grain damage and decreased aflatoxin accumulation during storage. Application of 100% LAB supernatants resulted in a remarkable reduction in total aflatoxins, reaching more than 99% reduction compared with untreated controls. The inhibitory effect decreased with increasing dilution of the supernatants, indicating a concentration-dependent antifungal and antiaflatoxigenic activity. The findings demonstrate that LAB-derived metabolites can effectively suppress the growth of aflatoxin-producing Aspergillus species and limit aflatoxin biosynthesis. Therefore, LAB cell-free supernatants represent a promising biological control strategy for improving cereal safety and reducing mycotoxin contamination in food systems.
Mohammed Aladhadh, F. Abou-Elazm, R. Ahmed et al.· Microorganisms· 0 citations
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