Effects of antibacterial ZnO nanoparticles on the performance of a chitosan/gum arabic edible coating for post-harvest banana preservation
| Autor: | W. Jin Chung, Lam Dai Tran, Khoa Hai Le, Minh T.H. Nguyen, Phuong T.M. Nguyen, S. Woong Chang, Duc Duong La, Phuong Nguyen-Tri, Dinh Duc Nguyen, M. Dac-Binh Nguyen, Anh Thi Kieu Vo |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
Materials science General Chemical Engineering chemistry.chemical_element Titratable acid 02 engineering and technology Zinc engineering.material 010402 general chemistry Shelf life 01 natural sciences Chitosan chemistry.chemical_compound food Coating Materials Chemistry Antibacterial agent chemistry.chemical_classification Organic Chemistry food and beverages 021001 nanoscience & nanotechnology 0104 chemical sciences Surfaces Coatings and Films Reducing sugar chemistry engineering Gum arabic 0210 nano-technology Nuclear chemistry |
| Zdroj: | Progress in Organic Coatings. 151:106057 |
| ISSN: | 0300-9440 |
| DOI: | 10.1016/j.porgcoat.2020.106057 |
| Popis: | ZnO nanoparticles are nontoxic inorganic oxides that have been extensively used as a supplement for zinc nutrients and antibacterial agents in the food industry, especially in edible coatings to protect food from deterioration by viruses, fungi, and bacteria. In this work, ZnO nanoparticles were fabricated by a hydrothermal method and characterized by scanning electron microscopy and X-ray diffraction. The prepared ZnO nanoparticles exhibited good antibacterial properties against several bacteria, including Staphylococcus aureus, Escherichia coli, and Bacillus subtilis. The ZnO nanoparticles as an antibacterial agent were incorporated into a chitosan/gum arabic (CH/GA) edible coating, and the protective performance for the preservation of bananas was investigated. The obtained CH/GA/ZnO coating significantly improved the quality and shelf life of bananas at a temperature of 35 °C and relative humidity (RH) of 54 %. The banana surface treated with the CH/GA/ZnO coating was relatively smooth with a CH/GA/ZnO film thickness of approximately 50 μm. The utilization of the resultant coating enabled the maintenance of banana quality, including fruit firmness, weight loss, reducing sugar, and titratable acidity, for a remarkably longer period. The banana coated with the CH/GA/ZnO system was demonstrated to maintain freshness for more than 17 d in comparison with the less than 13 d for the control banana at 35 °C and 54 % RH. |
| Databáze: | OpenAIRE |
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