Kraft paper, commonly known as brown paper, has been widely used in the preservation of various food products and is increasingly explored in the development of active packaging materials with antimicrobial functionality by incorporating metal nanoparticles. This study aimed to comparatively investigate the surface modification of Kraft paper with silver nanoparticles (AgNPs) using dip-coating and drop-casting techniques. AgNPs were produced via green synthesis and incorporated onto the surface of Kraft paper samples. The modified samples were characterized using physicochemical techniques, including atomic force microscopy (AFM), Raman spectroscopy and light microscopy, as well as nanomechanical characterization via force spectroscopy. The antimicrobial activity of the modified papers was assessed using the disk diffusion method. The results demonstrated that the modification techniques resulted in distinct surface characteristics. Samples treated with the drop-casting method exhibited the highest AgNP surface loading; however, this was accompanied by pronounced surface heterogeneity and a tendency toward reduced load-bearing capacity. Overall, the findings indicate that the choice of deposition technique plays a key role in controlling nanoparticle distribution and surface properties. Within the limitations of the techniques evaluated, the incorporation of nanomaterials with potential antimicrobial activity into Kraft paper may offer opportunities for the development of active food packaging, although further optimization is required.
Silva et al. (2026) studied this question.