Morphological properties of Zinc Oxide loaded electrospun Polyethylene furan-2,5-dicarboxylate/ Polyhydroxybutyrate electrospun nanofibers for potential food packaging
James KEGERE, Athira V. ARAMUGHAN, Bismi Phasaldudeen, Akmal Nazir, Ioannis Zuburtikudis, Muhammad Z. IQBAL
Abstract. There have been growing safety concerns in society over the utilization of recent technologies, especially in food and medicine. In the food sector, the salient technologies are biotechnology and nanotechnology. Nanotechnology is particularly intriguing because of the puissant properties that are derived from reducing materials to the bottom. One such application is found in food packaging, where nanoparticles have been utilized extensively to counter food contamination and adulterations, along with smart monitoring properties. These nanoscale materials are as great as they present challenges when they excessively leak into the food systems themselves. In this work, we designed electrospun nanofibers loaded with ZnO nanoparticles to elucidate the chemical interaction of the nanoparticles, suitability in applications such as food packaging by establishing the effect of such composites on key parameters that are of paramount focus in the food packaging industry. Our findings indicate improvement of morphological properties of PHB by PEF and branching effect caused by addition of ZnO.Attempts at antibacterial studies didn’t yield significant results, but the potential to enhance this property through light-assisted bactericidal action exists.
Keywords
PEF, PHB, Nanofiber Composites, Zinc Oxide, Electrospinning, Release Kinetics
Published online 6/20/2026, 5 pages
Copyright © 2026 by the author(s)
Published under license by Materials Research Forum LLC., Millersville PA, USA
Citation: James KEGERE, Athira V. ARAMUGHAN, Bismi Phasaldudeen, Akmal Nazir, Ioannis Zuburtikudis, Muhammad Z. IQBAL, Morphological properties of Zinc Oxide loaded electrospun Polyethylene furan-2,5-dicarboxylate/ Polyhydroxybutyrate electrospun nanofibers for potential food packaging, Materials Research Proceedings, Vol. 67, pp 719-723, 2026
DOI: https://doi.org/10.21741/9781644904176-99
The article was published as article 99 of the book Climate Action and Sustainability
Content from this work may be used under the terms of the Creative Commons Attribution 3.0 license. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.
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