Antimicrobial active edible coating of alginate and chitosan add ZnO nanoparticles applied in guavas (Psidium guajava L.)

• Published in: Food chemistry Vol. 309; p. 125566
• Main Authors: Arroyo, Betty Jarma, Bezerra, Anderson Campos, Oliveira, Lara Lins, Arroyo, Sara Jarma, Melo, Enayde Almeida de, Santos, Andrelina Maria Pinheiro
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.03.2020
• Subjects: Alginates - pharmacology; Anti-Bacterial Agents - pharmacology; Bioactive packaging; Chitosan - pharmacology; Edible coating; Edible Films; Food Preservation - methods; Fruit; Nanoparticles (NPs); Nanoparticles - chemistry; NanoZnO; Polymer blends; Psidium; Zinc Oxide - pharmacology; NanoZnO; Polymer blends; Bioactive packaging; Edible coating; Nanoparticles (NPs)
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.125566

•Edible fruit coatings based on alginate and chitosan suitable for fruit packaging.•The incorporation of nanoZnO in chitosan and/or alginate provide efficient antimicrobial action.•Edible coating for food packaging reduces environmental impact. Nanostructured coatings made with chitosan (100%Q), alginate (100%A) and blends of 50%Q–50%A; 90%Q–10%A and 90%A–10%Q, were added with (1%v/vgel) of nanoZnO and applied to guavas (Psidium guajava L.). After the coating application, fruits were stored for 15 days at 21 ± 1 °C and 80 ± 2% RH. To determine the effect on ripening process, fruits were submitted to water loss, texture, color, rot index, and physic-chemical assays. The results showed that coatings are able to prevent rot appearance in every sample, corroborating with the antibacterial action of nanoZnO. Coatings made with alginate and 90%A did not delay the maturation process, however, chitosan matrices (100%Q or 90%Q) protected fruits against excessive mass loss and retarded physic-chemical changes related to maturation. The experiment or study showed that it is possible to extend guava shelf life with ZnO nanostructured coatings with 100%Q or 90%Q–10%A for up to twenty days versus seven days of uncoated fruits.