Abstract
The effect of repeated contact with food simulants on the properties and functionality of zinc oxide (ZnO) in nanocomposite films was investigated to examine possible safety hazards from the point of view of long-term use as food packaging. Low-density polyethylene (LDPE) embedded with 5 wt% nano-ZnO was immersed in distilled water, 50% ethanol, 4% acetic acid, and n-heptane. The cycle of immersion-rinse-dry was repeated up to 40 times for same sample under constant condition. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), X-ray absorption spectroscopy (XAS), field emission-scanning electron microscopy (FE-SEM), and UV-Vis spectroscopy analyses were performed to identify the changes in the chemical and functional properties of the nanocomposite film. Acetic acid had the greatest impact on the LDPE-ZnO nanocomposite films, while other food simulants caused little change. A new carboxylate bond was formed by the reaction of ZnO with acetic acid, as evidenced by the FTIR spectra. In addition, XRD and XAS confirmed the phase changes of nano-ZnO into zinc salts such as zinc hydroxy acetate or zinc acetate dihydrate. Furthermore, the light barrier property of the nanocomposite film drastically decreased, owing to the change in the bandgap of ZnO and film morphology.