In the present study, flaxseed protein-alginate films were prepared with different concentrations of silver nanoparticles (AgNPs) and were evaluated for the physicochemical, mechanical, barrier, and thermal properties. The presence of AgNPs in the protein-alginate films significantly affected the properties of films. Film thickness and moisture content increased proportionally with an increase in the concentration of AgNPs; however, the solubility was decreased. A decrease in L* value and an increase in a* and b* values, along with an increase in total color change was observed with the addition of AgNPs. The mechanical properties of films were improved with the addition of AgNPs, as indicated by the results of tensile strength and percentage elongation. Water vapor permeability was reduced, which showed the improvement in barrier properties of films. Differential scanning calorimetry and thermal gravimetric analysis results indicated improvement in the thermal stability of AgNPs incorporated flaxseed-alginate films. The study on the influence of AgNPs on bacterial inactivation showed that, compared to the control film, all films integrated with silver nanoparticles had strong antibacterial action. The inhibition zones obtained at various AgNP concentrations revealed that the antibacterial activity of AgNPs against Gram-negative (E. coli) bacteria was greater than that of Gram-positive (S. aureus) bacteria. Therefore, silver nanoparticles incorporated flaxseed protein-alginate films have the potential to be used as an antimicrobial food packaging film.

在本研究中，用不同浓度的银纳米颗粒（AgNPs）制备了亚麻籽蛋白-藻酸盐膜，并对其理化，机械，阻隔和热性能进行了评估。藻蛋白膜中AgNP的存在显着影响了膜的性能。膜的厚度和水分含量随着AgNPs浓度的增加而成比例增加。但是，溶解度降低了。添加AgNPs可以观察到L *值降低，a *和b *值增加，以及总颜色变化增加。如抗张强度和伸长百分率的结果所示，加入AgNPs可以改善薄膜的机械性能。水蒸气渗透性降低，这表明了薄膜阻隔性能的改善。差示扫描量热法和热重分析结果表明，掺入亚麻籽藻酸盐膜的AgNPs的热稳定性得到改善。关于AgNPs对细菌灭活的影响的研究表明，与对照膜相比，所有与银纳米颗粒整合的膜都具有很强的抗菌作用。在各种AgNP浓度下获得的抑制区显示，AgNPs对革兰氏阴性（E. coli）细菌的抗菌活性大于革兰氏阳性（S. aureus）细菌。因此，掺入亚麻籽蛋白-海藻酸盐薄膜的银纳米颗粒具有用作抗菌食品包装薄膜的潜力。差示扫描量热法和热重分析结果表明，掺入亚麻籽藻酸盐膜的AgNPs的热稳定性得到改善。关于AgNPs对细菌灭活的影响的研究表明，与对照膜相比，所有与银纳米颗粒整合的膜都具有很强的抗菌作用。在各种AgNP浓度下获得的抑制区显示，AgNPs对革兰氏阴性（E. coli）细菌的抗菌活性大于革兰氏阳性（S. aureus）细菌。因此，掺入亚麻籽蛋白-海藻酸盐薄膜的银纳米颗粒具有用作抗菌食品包装薄膜的潜力。差示扫描量热法和热重分析结果表明，掺入亚麻籽藻酸盐膜的AgNPs的热稳定性得到改善。关于AgNPs对细菌灭活的影响的研究表明，与对照膜相比，所有与银纳米颗粒整合的膜都具有很强的抗菌作用。在各种AgNP浓度下获得的抑制区显示，AgNPs对革兰氏阴性（E. coli）细菌的抗菌活性大于革兰氏阳性（S. aureus）细菌。因此，掺入亚麻籽蛋白-海藻酸盐薄膜的银纳米颗粒具有用作抗菌食品包装薄膜的潜力。关于AgNPs对细菌灭活的影响的研究表明，与对照膜相比，所有与银纳米颗粒整合的膜都具有很强的抗菌作用。在各种AgNP浓度下获得的抑制区显示，AgNPs对革兰氏阴性（E. coli）细菌的抗菌活性大于革兰氏阳性（S. aureus）细菌。因此，掺入亚麻籽蛋白-海藻酸盐薄膜的银纳米颗粒具有用作抗菌食品包装薄膜的潜力。关于AgNPs对细菌灭活的影响的研究表明，与对照膜相比，所有与银纳米颗粒整合的膜都具有很强的抗菌作用。在各种AgNP浓度下获得的抑制区显示，AgNPs对革兰氏阴性（E. coli）细菌的抗菌活性大于革兰氏阳性（S. aureus）细菌。因此，掺入亚麻籽蛋白-海藻酸盐薄膜的银纳米颗粒具有用作抗菌食品包装薄膜的潜力。细菌大于革兰氏阳性（金黄色葡萄球菌）细菌。因此，掺入亚麻籽蛋白-海藻酸盐薄膜的银纳米颗粒具有用作抗菌食品包装薄膜的潜力。细菌大于革兰氏阳性（金黄色葡萄球菌）细菌。因此，掺入亚麻籽蛋白-海藻酸盐薄膜的银纳米颗粒具有用作抗菌食品包装薄膜的潜力。