부산대학교 도서관

Food package films serve the important functions of preserving food quality, extending shelf life, and protecting against external contaminants while also providing a barrier to moisture and oxygen. In consideration of the increasing frequency of foodborne outbreaks, there is a growing demand for food packaging films with additional functionality to prevent cross-contamination and the attachment of pathogens, thereby enhancing bacterial safety. Herein, we report a one-step fabrication approach relying on electrospinning of a blend of polyvinyl chloride (PVC) and polydimethylsiloxane (PDMS) together with nanodiamond (ND) on a rotating drum collector for the formation of bacterially antifouling food package films. In this approach, by adjusting the concentrations of PVC, PDMS, and ND and the drum angular velocity, the nanofiber diameter could be tuned in the range of 0.4 μm to 2.0 μm. Furthermore, these process parameters could also be used to modulate the water contact angle on the resultant films, with a minimum contact angle of 136.2 ± 5.6° and a maximum of 159.5 ± 3.8°. The lowest water contact angles were observed for films with bare PVC fibers while the highest contact angles were seen for films with nanocomposite fibers containing ND and PVC/PDMS. Compared with the films with bare PVC, nanocomposite films with ND-PVC/PDMS achieved up to 99.8 % and 99.6 % reduction in bacterial adhesion against S. typhimurium LT2 and Listeria innocua, respectively. The tensile strength of nanofibrous PVC film can be increased from 1.2 ± 0.4 MPa to 4.4 ± 0.3 MPa by the inclusion of PDMS (1:1 wt.%) and further increased to 8.9 ± 0.3 MPa with the additional inclusion of ND (PVC/PDMS/ND 1:1:0.1 wt.%). Considering the notable antifouling properties against bacteria and the improved mechanical characteristics, these nanocomposite films represent a noteworthy step in the development of sustainable and active food packaging solutions for a safer and healthier food supply chain.