Nanocomposite coating based on carrageenan and ZnO nanoparticles to maintain the storage quality of mango
| Autor: | Bayu Meindrawan, Vega Yoesepa Pamela, Nugraha Edhi Suyatma, Ata Aditya Wardana |
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| Rok vydání: | 2018 |
| Předmět: |
Microbiology (medical)
Filler (packaging) Nanocomposite Materials science Polymers and Plastics 04 agricultural and veterinary sciences 02 engineering and technology engineering.material 021001 nanoscience & nanotechnology Shelf life 040401 food science Carrageenan Biomaterials chemistry.chemical_compound 0404 agricultural biotechnology Chemical engineering Zno nanoparticles chemistry Coating Ultimate tensile strength engineering Elongation 0210 nano-technology Safety Risk Reliability and Quality Food Science |
| Zdroj: | Food Packaging and Shelf Life. 18:140-146 |
| ISSN: | 2214-2894 |
| DOI: | 10.1016/j.fpsl.2018.10.006 |
| Popis: | Mango is a tropical fruit which is one of major export commodities of Indonesia. During the distribution and storage, mango is potentially susceptible to both physical and biological deterioration. In this study, a coating method is applied to reduce quality loss of mango. Mango was coated by conventional carrageenan coating in combination with ZnO nanoparticles (0, 0.5, and 1% by weight of carrageenan) as filler. The results revealed that the elongation parameter of the carrageenan/ZnO nanoparticles (CZ) nanocomposite film are not significantly increase compared to that of carrageenan film, while the tensile strength increased and water vapor transmission rate decreased significantly. The incorporation of ZnO nanoparticles transformed the ordinary carrageenan coating to have antimicrobial properties against Escherichia coli as well. Finally, these qualities exhibited by the CZ 1 coatings could maintain the shelf life of fresh whole fruit of mango. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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