Antibacterial and Antifungal Properties of Cassava Starch, Xanthan Gum and Zinc Oxide Nanoparticles Coating Solution for Banana ( Musa acuminate ) Preservation

• Published in: BIO web of conferences Vol. 165; p. 1002
• Main Authors: Hajar, Nadya, Abdul Malek, Nur Syazwani, Rosman, Nurfarhana, Yaacob, Ilyanie Hj, Razali, Nur Amirah Syazwani, Sardi, Noor Baity, Tan, Eddie Ti Tjih, Asli, Noor Asnida
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Les Ulis EDP Sciences 01.01.2025
• Subjects: Antifungal activity; Antifungal agents; Bananas; Cassava; Cell density; Coatings; E coli; Energy sources; Fruits; Fungicides; Fusarium oxysporum; In vivo methods and tests; Microorganisms; Nanoparticles; Raw materials; Shelf life; Spoilage; Starch; Synergistic effect; Xanthan; Xanthan gum; Zinc coatings; Zinc oxide; Zinc oxides

Bananas are a nutritious energy source and a raw material for various products. However, their short shelf life poses a challenge, driven partly by microbial infection. This study evaluates an innovative edible coating made from cassava starch, xanthan gum, and zinc oxide nanoparticles (ZnONPs) to e...