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<p>This study presents a sustainable strategy for converting food waste into high-performance active packaging materials through the eco-friendly synthesis of silver nanoparticles (AgNPs). Tomato waste extracts were employed as natural reducing agents for the biosynthesis of AgNPs, which were then incorporated into alginate, a biodegradable polymer matrix. Comprehensive statistical analyses (one-way ANOVA, Tukey’s post hoc test, <i>p</i> &lt; 0.05) confirmed that the incorporation of AgNPs (0–4%) significantly modulates the physicochemical and functional properties of the nanocomposite films. The films displayed strong, dose-dependent antibacterial activity, with inhibition zones reaching 20.2&#xa0;mm against <i>Staphylococcus aureus</i> (Gram+) and 18.3&#xa0;mm against <i>Escherichia coli</i> (Gram–). In addition, antioxidant capacities were observed, achieving 85.4 ± 2.1% (DPPH) and 92.7 ± 1.8% (ABTS) inhibition at 500&#xa0;µg/mL. Structural analyses ( FTIR, UV–Vis) confirmed uniform AgNP dispersion, and X-ray diffraction (XRD) analysis revealed that the AgNPs retain their face-centered cubic (FCC) crystalline structure after incorporation, with crystallite sizes ranging from 11.68 to 15.65&#xa0;nm, confirming the preservation of their nanometric character while mechanical testing demonstrated improved tensile strength (up to 47.5&#xa0;MPa at 4% AgNPs). Water solubility decreased from 68% to 29%, alongside a 70.9% reduction in water vapor permeability, highlighting enhanced barrier properties. The optimal concentration of ~ 3% AgNPs provided a balance between antibacterial, antioxidant, mechanical, and barrier performance. However, this improvement in properties is accompanied by a significant and dose-dependent decrease in the biodegradability of the films, with the mass loss after 28 days decreasing from 98.5% for the control film to 42.7% for the highest concentration of AgNPs. The thermal stability of the films, a critical parameter for food packaging processing and application, was also evaluated, DSC analysis reveals that the incorporation of 3% AgNPs significantly modifies the thermal behavior of the alginate film without compromising its overall stability. Overall, this work offers a circular approach to plastic materials by integrating waste valorization, antimicrobial protection, and functional performance for sustainable food packaging solutions. Nevertheless, the transition of these materials to real-world applications requires a thorough evaluation of the regulatory framework concerning AgNP toxicity. Beyond our in vitro antimicrobial results, comprehensive assessments of AgNP migration into food and subsequent toxicological effects are imperative to ensure compliance with food safety authorities (e.g., EFSA, FDA). Future work must therefore prioritize migration studies and in vivo toxicity evaluations to confirm the material’s safety and regulatory viability for sustainable food packaging.</p>

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Valorization of tomato processing waste for the green synthesis of silver nanoparticles and evaluation of their effects on the properties of sodium alginate matrices

  • 期刊论文

  • 发表日期：

    2026年3月27日

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  • Amel Meniche,
  • Sofiane Fatmi,
  • Nacera Chibani,
  • Chadia Ihamouchen,
  • Mohamed Skiba

摘要

This study presents a sustainable strategy for converting food waste into high-performance active packaging materials through the eco-friendly synthesis of silver nanoparticles (AgNPs). Tomato waste extracts were employed as natural reducing agents for the biosynthesis of AgNPs, which were then incorporated into alginate, a biodegradable polymer matrix. Comprehensive statistical analyses (one-way ANOVA, Tukey’s post hoc test, p < 0.05) confirmed that the incorporation of AgNPs (0–4%) significantly modulates the physicochemical and functional properties of the nanocomposite films. The films displayed strong, dose-dependent antibacterial activity, with inhibition zones reaching 20.2 mm against Staphylococcus aureus (Gram+) and 18.3 mm against Escherichia coli (Gram–). In addition, antioxidant capacities were observed, achieving 85.4 ± 2.1% (DPPH) and 92.7 ± 1.8% (ABTS) inhibition at 500 µg/mL. Structural analyses ( FTIR, UV–Vis) confirmed uniform AgNP dispersion, and X-ray diffraction (XRD) analysis revealed that the AgNPs retain their face-centered cubic (FCC) crystalline structure after incorporation, with crystallite sizes ranging from 11.68 to 15.65 nm, confirming the preservation of their nanometric character while mechanical testing demonstrated improved tensile strength (up to 47.5 MPa at 4% AgNPs). Water solubility decreased from 68% to 29%, alongside a 70.9% reduction in water vapor permeability, highlighting enhanced barrier properties. The optimal concentration of ~ 3% AgNPs provided a balance between antibacterial, antioxidant, mechanical, and barrier performance. However, this improvement in properties is accompanied by a significant and dose-dependent decrease in the biodegradability of the films, with the mass loss after 28 days decreasing from 98.5% for the control film to 42.7% for the highest concentration of AgNPs. The thermal stability of the films, a critical parameter for food packaging processing and application, was also evaluated, DSC analysis reveals that the incorporation of 3% AgNPs significantly modifies the thermal behavior of the alginate film without compromising its overall stability. Overall, this work offers a circular approach to plastic materials by integrating waste valorization, antimicrobial protection, and functional performance for sustainable food packaging solutions. Nevertheless, the transition of these materials to real-world applications requires a thorough evaluation of the regulatory framework concerning AgNP toxicity. Beyond our in vitro antimicrobial results, comprehensive assessments of AgNP migration into food and subsequent toxicological effects are imperative to ensure compliance with food safety authorities (e.g., EFSA, FDA). Future work must therefore prioritize migration studies and in vivo toxicity evaluations to confirm the material’s safety and regulatory viability for sustainable food packaging.