Antibacterial properties of TiO2 nano coating on food packaging surfaces against Escherichia coli and Salmonella typhimurium

This work aimed to enhance the surface properties of common food packaging materials (PVC, PS, PET, PVDC) by applying a TiO2 nano thin film coating. Physical and chemical analyses confirmed a well-defined anatase phase film. PET showed the highest antibacterial activity, followed by PVDC, PS, and PVC. After 60 min of UV-A irradiation, E. coli elimination rates were 99.85% (PET), 97.14% (PVDC), 96.5% (PS), and 85.91% (PVC). Similarly, for S. Typhimurium, the respective rates were 97.8% (PET), 83.71% (PVDC), 74.79% (PS), and 68.94% (PVC). Complete eradication of both strains occurred within 120 min (E. coli) and 180 min (S. Typhimurium). Durability testing revealed PET's mass loss of 97 mg/kg after 15 cycles, while PVC had the lowest value of 7 mg/kg. These findings demonstrate that TiO2 thin film-coated substrates effectively inhibit bacteria growth, extending food product shelf life.

Automated summary

This study aimed to enhance surface properties of four common food packaging materials (PVC, PS, PET, PVDC) by applying a TiO2 nano thin film coating. Physical and chemical analyses confirmed a well-defined anatase phase film. PET exhibited the highest antibacterial activity, followed by PVDC, PS, and PVC. The TiO2-coated substrates effectively inhibited bacteria growth, extending the shelf life of food products.