Sustainable use of biowaste for synthesis of silver nanoparticles and its incorporation into gelatin‐based nanocomposite films for antimicrobial food packaging applications

Abstract Biodegradable nanocomposite films have been developed by incorporating silver nanoparticles (AgNPs) into the gelatin biopolymer matrix for food packaging applications. AgNPs were biologically synthesized using industrial food waste, namely, cassava tuber peels. The cassava peels mediated synthesized AgNPs exhibited a maximum absorbance peak at 434.4 nm in the UV–Vis spectrum. High‐resolution transmission electron microscopy results revealed spherical shaped particles with a size range of 10–45 nm. The presence of elemental silver and crystalline nature of AgNPs was confirmed by Energy‐dispersive X‐ray spectroscopy and X‐ray diffraction analyzes. AgNPs showed significant antimicrobial activity against foodborne pathogens. Field emission scanning electron microscopy images of the films showed the successful incorporation of AgNPs into the gelatin matrix. AgNPs integration has demonstrated improvement in the mechanical and barrier properties of nanocomposite films. The gelatin–AgNPs nanocomposite films have resulted in an excellent notable increase in the shelf life of sapodilla fruits. This confirms that the gelatin–AgNPs nanocomposite films are ideal for the food packaging industry to extend the shelf life of packaged food. Practical applications The use of silver nanoparticles as an antimicrobial in the field of food technology has been of great interest in recent years. The present study highlights the importance of the use of industrial food waste for the synthesis of silver nanoparticles and its incorporation into the gelatin matrix for the preparation of thin nanocomposite film. Gelatin–AgNPs nanocomposite film showed enhanced UV‐shielding and antimicrobial properties, which increased the shelf life of sapodilla fruits. AgNPs incorporated gelatin nanocomposite film could prove to be an effective antimicrobial food packaging material and an efficient way to extend the post‐harvest life of food.