Nabila R. ‘aFifah
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Nabila R. ‘aFifah has a total of 15 co-authors. Here are the top co-authors by number of shared publications:
- Adeyinka Oye Akintunde
Department of Agriculture and Industrial Technology, Babcock University
1 shared publication - Arif Nur Muhammad Ansori
Drug and Vaccine Innovation Research Group, Virtual Research Center for Bioinformatics and Biotechnology, Surabaya, Indonesia; Uttaranchal Institute of Pharmaceutical Sciences, Uttaranchal University, Dehradun, India; Postgraduate School, Universitas Airlangga, Surabaya, Indonesia
1 shared publication - Aswin Rafif Khairullah
National Research and Innovation Agency
1 shared publication - Bantari Wisynu Kusuma Wardhani
National Research and Innovation Agency
1 shared publication - Bima Putra Pratama
National Research and Innovation Agency
1 shared publication - Dea Anita Ariani Kurniasih
National Research and Innovation Agency
1 shared publication
Latest Publications
- Open Access
- 1 August 2026
- Published by The Gorbatov's All-Russian Meat Research Institute in Food systems
- Vol. 9 (2) , 270-281
Zirconium dioxide (ZrO2) for active food packaging: physicochemical traits, multifunctional mechanisms, comparative advantages, safety, and prospects
Food spoilage driven by microbial contamination and oxidative degradation remains a central challenge in global supply chains, contributing significantly to the 1.3 billion tons of food lost annually. Conventional packaging, which acts merely as a passive barrier, is often insufficient to prevent deterioration and meet consumer demand for fresh, safe, and minimally processed products. Active packaging based on nanomaterials offers a promising solution, with zirconium dioxide (ZrO 2 ) emerging as a candidate of growing interest. ZrO 2 combines high mechanical strength, chemical inertness, and thermal stability with bioactive functions that are advantageous for food preservation. When incorporated into polymer matrices, ZrO 2 exhibits antimicrobial activity through the generation of reactive oxygen species and membrane disruption, antioxidant capacity by limiting oxygen diffusion and scavenging free radicals, and barrier improvements by reducing gas permeability. These mechanisms collectively delay microbial growth, lipid oxidation, and undesirable changes in color, flavor, and texture. Experimental studies confirm that ZrO 2 -containing films and coatings can extend the shelf-life of perishable foods, including meat, dairy, oils, and fresh produce, while maintaining optical clarity and material durability. Importantly, ZrO 2 generally shows low migration under standard food storage conditions, though nanoscale applications necessitate comprehensive toxicological evaluation and regulatory oversight. In addition to its functional properties, ZrO 2 supports sustainability goals when integrated with biodegradable polymers such as PLA, PVA, chitosan, or cellulose. Overall, ZrO 2 offers a balanced combination of efficacy, stability, and safety, positioning it as a promising component in the next generation of clean-label, environmentally responsible active food packaging systems.
- 1 August 2026
- Published by The Gorbatov's All-Russian Meat Research Institute in Food systems
- Vol. 9 (2) , 270-281
Open AccessZirconium dioxide (ZrO2) for active food packaging: physicochemical traits, multifunctional mechanisms, comparative advantages, safety, and prospects
Food spoilage driven by microbial contamination and oxidative degradation remains a central challenge in global supply chains, contributing significantly to the 1.3 billion tons of food lost annually. Conventional packaging, which acts merely as a passive barrier, is often insufficient to prevent deterioration and meet consumer demand for fresh, safe, and minimally processed products. Active packaging based on nanomaterials offers a promising solution, with zirconium dioxide (ZrO 2 ) emerging as a candidate of growing interest. ZrO 2 combines high mechanical strength, chemical inertness, and thermal stability with bioactive functions that are advantageous for food preservation. When incorporated into polymer matrices, ZrO 2 exhibits antimicrobial activity through the generation of reactive oxygen species and membrane disruption, antioxidant capacity by limiting oxygen diffusion and scavenging free radicals, and barrier improvements by reducing gas permeability. These mechanisms collectively delay microbial growth, lipid oxidation, and undesirable changes in color, flavor, and texture. Experimental studies confirm that ZrO 2 -containing films and coatings can extend the shelf-life of perishable foods, including meat, dairy, oils, and fresh produce, while maintaining optical clarity and material durability. Importantly, ZrO 2 generally shows low migration under standard food storage conditions, though nanoscale applications necessitate comprehensive toxicological evaluation and regulatory oversight. In addition to its functional properties, ZrO 2 supports sustainability goals when integrated with biodegradable polymers such as PLA, PVA, chitosan, or cellulose. Overall, ZrO 2 offers a balanced combination of efficacy, stability, and safety, positioning it as a promising component in the next generation of clean-label, environmentally responsible active food packaging systems.