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Physical, mechanical, and antimicrobial properties of an active nano-composite film containing garlic (Allium sativum L.) extract | ||
| تحقیقات گیاهان دارویی و معطر ایران | ||
| Article 4, Volume 41, Issue 2 - Serial Number 124, July 2025, Pages 220-233 PDF (737.46 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/ijmapr.2025.365297.3432 | ||
| Authors | ||
| Fatemeh Nourkami1; Dariush Khademi Shurmasti* 2 | ||
| 1Department of Agriculture, Savadkooh branch, Islamic Azad University, Savadkooh, Iran | ||
| 2Department of Agriculture, Islamic Azad University, Savadkooh branch, Savadkooh, Iran | ||
| Abstract | ||
| Background and objectives: Garlic (Allium sativum L.) exhibits strong antimicrobial activity, primarily due to its organic sulfur compounds such as thiosulfates, especially allicin. Given the environmental concerns and potential health risks associated with synthetic additives, there is growing interest in developing active, biodegradable packaging materials incorporating herbal essential oils and plant extracts. This study aimed to fabricate and assess the mechanical, physical, and antimicrobial properties of an active composite film made from polyvinyl alcohol, chitosan, and nanoclay, incorporating 2% and 4% garlic extract, for potential application in food packaging. Methodology: First, separate solutions were prepared by dissolving polyvinyl alcohol (5%), chitosan (2%), and nanoclay (4%) in appropriate solvents, along with an aqueous extract of garlic. Film fabrication was carried out using the casting method, based on five experimental treatments: (1) polyvinyl alcohol (PVA) alone, (2) PVA/chitosan, (3) PVA/chitosan/nanoclay, and (4–5) PVA/chitosan/nanoclay films containing 2% and 4% garlic extract (montmorillonite-based). The mechanical properties of the films, including tensile strength (TS), elongation at break (EB), and Young’s modulus (YM), were measured using a texture analyzer. Physical properties such as film thickness were assessed with a digital micrometer, while solubility (WS), water absorption capacity (WAC), and water vapor permeability (WVP) were evaluated using ASTM standard methods. Opacity was measured via spectrophotometry. Antimicrobial activity against Staphylococcus aureus and Escherichia coli was assessed using the disc diffusion method on Mueller-Hinton agar. The diameter of the inhibition zones was recorded as an indicator of antimicrobial efficacy. Data were analyzed in a completely randomized design (CRD) with five treatments and three replications using one-way ANOVA in SPSS software, and treatment means were compared using Duncan’s test at a significance level of p < 0.05. Results: The structural components of the films and the garlic extract concentration significantly influenced the mechanical, physical, and antimicrobial properties. The active triple composite films containing garlic extract exhibited higher tensile strength and Young’s modulus (approximately 30 MPa and 0.14 MPa, respectively) while demonstrating the lowest elongation at break. The incorporation of chitosan and nanoclay into the polyvinyl alcohol matrix increased film thickness, with triple composite films showing greater thickness (0.17 mm) and opacity. These films also exhibited the lowest values of water absorption, solubility, and water vapor permeability. Unlike most mechanical and physical properties, the antimicrobial effectiveness of the films was directly dependent on garlic extract concentration. In general, the garlic extract showed stronger antibacterial effects against gram-positive S. aureus than gram-negative E. coli. In films containing 2% and 4% garlic extract, the inhibition zones for S. aureus measured 21.6 mm and 26.55 mm, respectively, and for E. coli, 16.5 mm and 19.1 mm, respectively. Conclusion: The active triple composite film (polyvinyl alcohol/chitosan/montmorillonite) containing 4% garlic extract demonstrated the lowest WVP and higher values for TS, YM, and thickness. These characteristics enable the film to minimize moisture transfer, preserve the structural integrity of packaged food, and delay spoilage, thereby extending shelf life. Hence, enriching biodegradable triple composite films with garlic extract presents a promising approach for developing innovative food packaging materials with extended storage capabilities. | ||
| Keywords | ||
| polyvinyl alcohol (PVA); garlic (Allium sativum L.); composite film; chitosan; nanoclay | ||
| References | ||
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