Characterization of exopolysaccharide/potato starch nanocomposite films loading g-C3N4 and Ag and their potential applications in food packaging

The interest in nanocomposite films incorporating edible ingredients and active nanoparticles has surged due to their potential to enhance food quality and prolong shelf-life. This research focused on developing innovative exopolysaccharides (EPS)/potato starch (PS) nanocomposite films integrated with g-C 3 N 4 and AgNO 3 . Extensive analysis was conducted to assess the microstructure, physical attributes and antimicrobial properties of these films. Fourier transform infrared (FT-IR) analysis revealed electrostatic and hydrogen bonding interactions within the film components. X-ray diffraction (XRD) and X-ray photoelectron spectrometer (XPS) data indicated a high level of compatibility among EPS, PS, g-C 3 N 4 , and AgNO 3 , with no new absorption peaks or characteristic signals of C 3 N 4 and Ag appearing in the nanocomposite films patterns. The thickness, water solubility and water vapor permeability (WVP) of the EPS-PS-C 3 N 4 -Ag nanocomposite film increased due to the addition of g-C 3 N 4 , reached 0.31 ± 0.03 nm, 36.61 ± 1.76 % and 1.42 ± 0.34 × 10 −10  g −1  s −1  Pa −1 , respectively. While transparency, swelling degree, and oxygen permeability (OP) significantly decreased, reached 26.18 ± 2.38 %, 63.01 ± 2.51 % and 41.98 ± 1.28 %, respectively. Scanning electron microscopy (SEM) and atomic force microscope (AFM) images depicted an augmented roughness and porosity on the film surface upon integration of g-C 3 N 4 and AgNO 3 . Moreover, the EPS-PS-C 3 N 4 -Ag nanocomposite film displayed enhanced mechanical strength due to the presence of g-C 3 N 4 . The melting temperature (Tm) of EPS-PS-C 3 N 4 -Ag nanocomposite film was 313.3 °C, the removal rates of DPPH and ABTS was 66.11 ± 2.87 % and 45.09 ± 1.23 % respectively. Significant inhibition of microbial growth was observed in film containing g-C 3 N 4 and AgNO 3 , which demonstrated no toxicity towards NIH-33 cells, suggesting their potential application as promising active packaging material for food preservation.