Antibacterial/Antioxidant Activity of CuO Impacted Xanthan Gum/Chitosan @Ascorbic Acid Nanocomposite Films

Abstract

In this study, we have prepared biopolymers based nanocomposite films that consist of ascorbic acid for food packaging applications. The prepared CuO@Ascorbic acid nanoparticles were investigated using chitosan and xanthan gum films for comparative purpose. All the prepared nanocomposite films were characterized using FTIR, UV–Vis, XRD, DSC, TGA, SEM, TEM, XPS, Antibacterial and Antioxidant activity. According to the study results, the incorporation of CuO@Ascorbic into biopolymer films significantly improved the desired mechanical performance. Both Xanthan gum incorporated CuO@Ascorbic acid (X CA) and Chitosan incorporated CuO@Ascorbic acid (A CA) films have high antibacterial activity and robust antioxidant behavior compared to bare whereas X CA showed superior bactericidal and antioxidant activities than A CA. The findings revealed that X CA have the potential to be used as a barrier coating in biological food packaging due to scavenging activity as the IC₅₀ value is 52.9 which showed strong antioxidant which would be more suitable for packaging of food materials such as meat and fresh vegetables.