Investigation and preparation of biodegradable starch-based nanofilms for potential use of curcumin and garlic in food packaging applications

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Abstract
In this study, biodegradable starch-based nano films were developed by turmeric extract curcuma longa (CC), octaphenyl-polyhedral oligomeric silsesquioxane (POSS), garlic extract with antibacterial properties (GC) and clay nanoparticles. Ag+-Mt-POSS-CC-CS, Mt-CC-CS and Mt-GC-CS nanofilms were synthesized as the final products. The antibacterial and surface-active corn starch-based nanofilms that were synthesized were analyzed by using the methods of X-ray diffraction (XRD), Fourier Transform Infrared Spectroscopy (FTIR) and scanning electron microscopy (SEM). After this, the antibacterial resistances of the corn starch nanofilms against the bacteria Salmonella and Staphylococcus aureus (S. aureus) and their surface-active properties against the bacteria S. aureus, E. coli, Listeria monocytogenes and Salmonella were examined. The synthesized nano films were subjected to migration analyses, which are an important criterion for food packaging films, and their results were compared. According to the results of the analysis, while the starch nanofilms containing garlic showed antibacterial resistance against salmonella and S. aureus bacteria, the starch nano films containing curcumin and octaphenyl-POSS did not form an inhibition zone. Comparing surface activity properties, curcumin and octaphenyl-POSS-containing nano films showed surface activity, while the garlic-containing nanofilms did not show surface activity. This result show that the mechanical properties of nanofilm containing garlic has given stronger results. Migration analysis results show that the synthesized nanofilm has found to suitable for use in the packaging of all food products such as milk products, fatty foods, liquid, acidic and dry foods according to the results of all migration analyses.

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