Authors : Malika Singh; Rajneesh Singh; Irfan Ahmed Mir

Volume/Issue : Volume 10 - 2025, Issue 11 - November

Google Scholar : https://tinyurl.com/4v36jzeb

Scribd : https://tinyurl.com/y6cnc4d7

DOI : https://doi.org/10.38124/ijisrt/25nov438

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

Note : Google Scholar may take 30 to 40 days to display the article.

Abstract : Food-borne microbial outbreaks have become a serious issue worldwide, pushing researchers to find better ways to stop microbes from spoiling food while keeping it fresh and safe. One promising approach is antimicrobial packaging, which actively fights bacteria and fungi, unlike regular packaging, which only physically protects food. Linear low-density polyethene (LLDPE) is a common plastic used for packaging because of its strength and flexibility. This study focused on improving LLDPE films by adding natural and safe antimicrobial agents. Orange peel powder, a waste product rich in natural compounds like flavonoids and essential oils, was used for its natural ability to fight microbes. Using orange peel powder also helps reduce waste and supports eco-friendly goals. To boost the antimicrobial effect, titanium dioxide (TiO2) nanoparticles were added. TiO2 can kill bacteria by producing reactive molecules under light. When combined, orange peel powder and TiO2 work together to more effectively inhibit microbes. The mixture was melted and shaped into films, which retained their strength and allowed air and moisture control ideal for packaging. Tests showed these films could reduce microbial growth on food, keeping it safer for longer. This method offers a sustainable, efficient way to protect food by using natural waste and modern nanotechnology.

Keywords : Antimicrobial Packaging, Food Safety, Microbial Inhibition, Food Preservation, Sustainable Packaging, Nanofillers.

References :

1. Mannheim, V. (2021). Life cycle assessment model plastic products: Comparing environmental impact for different scenarios in the production stage. Polymer, 13(5), 777.
2. Gilbert, M. (2017). Brydson’s plastic materials (8th ed.). Elsevier.
3. Yam, K. L., Takhistov, P. T., & Miltz, J. (2005). Intelligent packaging: Concepts and applications. Journal of Food Science, 70(1), R1–R10.
4. Marsh, K., & Bugusu, B. (2007). Food packaging—Roles, materials, and environmental issues. Journal of Food Science, 72(3), R39–R55.
5. Licciardello, F. (2017). Packaging, blessing in disguise: Review on its diverse contribution to food sustainability. Trends in Food Science & Technology, 65, 32–39.
6. Advantages of food packaging. (n.d.). Grocery.com. Retrieved from https://www.grocery.com/advantages-food-packaging/
7. Vanderroost, M., Ragaert, P., Devlieghere, F., & De Meulenaer, B. (2014). Intelligent food packaging: The next generation. Trends in Food Science & Technology, 39(1), 47–62.
8. Kuswandi, B., Wicaksono, Y., Jayus, Abdullah, A., Heng, L. Y., & Ahmad, M. (2011). Smart packaging: Sensors for monitoring of food quality and safety. Sensing and Instrumentation for Food Quality and Safety, 5(4), 137–146.
9. Abe, K., & Watada, A. E. (1991). Ethylene absorbent to maintain quality of lightly processed fruits and vegetables. Journal of Food Science, 56(6), 1589–1592. https://doi.org/10.1111/j.1365-2621.1991.tb08647.x
10. Kumar, K. V. P., Suneetha, J., & Kumari, B. A. (2018). Active packaging systems in food packaging for enhanced shelf life. Journal of Pharmacognosy and Phytochemistry, 7(6), 2044–2046.
11. Smith, A. W. J., et al. (2009). A new palladium-based ethylene scavenger to control ethylene-induced ripening of climacteric fruit. Platinum Metals Review, 53(3), 112–122.
12. Wei, H., et al. (2021). Ethylene scavengers for the preservation of fruits and vegetables: A review. Food Chemistry, 337, 127750.
13. Day, B. P. F., & Potter, L. (2011). Active packaging. Food Beverage Packaging Technology, 251–262.
14. Suppakul, P., Miltz, J., Sonneveld, K., & Bigger, S. W. (2003). Active packaging technologies with an emphasis on antimicrobial packaging and its applications. Journal of Food Science, 68(2), 408–420.
15. Gómez-Estaca, J., López-de-Dicastillo, C., Hernández-Muñoz, P., Catalá, R., & Gavara, R. (2014). Advances in antioxidant active food packaging. Trends in Food Science & Technology, 35(1), 42–51.
16. Maraveas, C., Bayer, I. S., & Bartzanas, T. (2021). Recent advances in antioxidant polymers: From sustainable and natural monomers to synthesis and applications. Polymers, 13(15), 2465.
17. Khaneghah, A. M., Hashemi, S. M. B., & Limbo, S. (2018). Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions. Food and Bioproducts Processing, 111, 1–19.
18. Arshad, M. S., & Batool, S. A. (2017). Natural antimicrobials, their sources and food safety. Food Additives, 87(1).
19. Irkin, R., & Esmer, O. K. (2015). Novel food packaging systems with natural antimicrobial agents. Journal of Food Science and Technology, 52(10), 6095–6111.
20. Bobbarala, V. (Ed.). (2012). Antimicrobial agents. BoD–Books on Demand.
21. Choi, J. Y., & Lee, J. H. (2015). Physicochemical and antioxidant properties of yanggaeng incorporated with orange peel powder. Journal of the Korean Society of Food Science and Nutrition, 44(3), 470–474.
22. Kaczmarek, B. (2020). Tannic acid with antiviral and antibacterial activity as a promising component of biomaterials—A minireview. Materials, 13(14), 3224.
23. Cabedo, L., & Gamez-Pérez, J. (2018). Inorganic-based nanostructures and their use in food packaging. In Nanomaterials for Food Packaging (pp. 13–45). Elsevier.
24. Jang, H. D., Kim, S. K., & Kim, S. J. (2001). Effect of particle size and phase composition of titanium dioxide nanoparticles on the photocatalytic properties. Journal of Nanoparticle Research, 3(2), 141–147.
25. Morphy, J. (2001). Additives for plastic handbook. Elsevier Advanced Technology.
26. Rosato, D. V., Rosato, D. V., & Rosato, M. V. (2004). Plastic product material and process selection handbook. Elsevier.
27. Fehlberg, J., et al. (2020). Orange peel waste from juicing as raw material for plastic composites intended for use in food packaging. Journal of Applied Polymer Science, 137(26), 48841.
28. Terzioğlu, P., et al. (2021). Biowaste orange peel incorporated chitosan/polyvinyl alcohol composite films for food packaging applications. Food Packaging and Shelf Life, 30, 100742.
29. Bodaghi, H., Mostofi, Y., Oromiehie, A., Zamani, Z., & Barzadeh, Z. (2013). Evaluation of the photocatalytic antimicrobial effects of a TiO₂ nanocomposite food packaging film by in vitro and in vivo tests. Food Science and Technology, 50, 702–706.
30. Nguyen, V. G., Thai, H., Mai, D. H., & Tran, H. T. (2012). Effect of titanium dioxide on the properties of polyethylene/TiO₂ nanocomposites. Composites: Part B, 45, 1192–1198
31. Banu, A., & Anandan, S. (2025). Comparative study of sol-gel and green synthesis of TiO2 nanoparticles with antimicrobial activity. Semantics Scholar. https://pdfs.semanticscholar.org
32. Ebrahimi, M., Ghanbarzadeh, B., & Valizadeh, R. (2025). Quantifying compositional and physical properties of LLDPE composite films. Polymer Journal, 45(3), 123-130. https://poj.ippi.ac.ir
33. Fazli, M., & Sharma, S. (2024). Antimicrobial biodegradable food packaging based on natural extracts and nanoparticles. Semantics Scholar. https://pdfs.semanticscholar.org
34. Guerra, G., & Hernandez, C. (2024). Polylactic acid-based film modified with nano silver and TiO2 for food packaging applications. Journal of Applied Polymer Science, 131(5), 410-420. https://onlinelibrary.wiley.com
35. Kumar, R., & Singh, P. (2024). Effect of different nanofillers incorporation on HDPE/LDPE nanocomposite films for food packaging. Journal of Nanomaterials, 2024, Article 987654. https://journals.sagepub.com.