Effects of antibacterial ZnO nanoparticles on the performance of a chitosan/gum arabic edible coating for post-harvest banana preservation
•Antibacterial ZnO nanoparticles for edible surface coatings were successfully fabricated.•Incorporation of ZnO nanoparticles in a chitosan/gum arabic edible coating was evaluated.•Effects of ZnO nanoparticles on the performance of the edible coating for banana preservation were investigated.•Proper...
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| Veröffentlicht in: | Progress in organic coatings 2021-02, Vol.151, p.106057, Article 106057 |
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| creator | La, Duc D. Nguyen-Tri, Phuong Le, Khoa. H. Nguyen, Phuong T.M. Nguyen, M. Dac-Binh Vo, Anh T.K. Nguyen, Minh T.H. Chang, S. Woong Tran, Lam D. Chung, W. Jin Nguyen, D. Duc |
| description | •Antibacterial ZnO nanoparticles for edible surface coatings were successfully fabricated.•Incorporation of ZnO nanoparticles in a chitosan/gum arabic edible coating was evaluated.•Effects of ZnO nanoparticles on the performance of the edible coating for banana preservation were investigated.•Properties of the edible coating and changes in the physical chemical properties of the banana were investigated.•The developed edible coating composite can be applied for banana preservation.
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. |
| doi_str_mv | 10.1016/j.porgcoat.2020.106057 |
| format | Article |
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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.</description><identifier>ISSN: 0300-9440</identifier><identifier>EISSN: 1873-331X</identifier><identifier>DOI: 10.1016/j.porgcoat.2020.106057</identifier><language>eng</language><publisher>Lausanne: Elsevier B.V</publisher><subject>Antibacterial agent ; Banana preservation ; Bananas ; Chitosan ; Coliforms ; E coli ; Film thickness ; Food packaging ; Food processing industry ; Gum arabic ; Nanoparticles ; Nutrients ; Protective coatings ; Relative humidity ; Shelf life ; Weight loss ; Weight reduction ; Zinc oxide ; ZnO nanoparticles</subject><ispartof>Progress in organic coatings, 2021-02, Vol.151, p.106057, Article 106057</ispartof><rights>2020 Elsevier B.V.</rights><rights>Copyright Elsevier BV Feb 2021</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c393t-3fbf3457d6d3bcf7dac29e4d28d3cf5260dc5c33e32d5e6123348569cc31368a3</citedby><cites>FETCH-LOGICAL-c393t-3fbf3457d6d3bcf7dac29e4d28d3cf5260dc5c33e32d5e6123348569cc31368a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.porgcoat.2020.106057$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids></links><search><creatorcontrib>La, Duc D.</creatorcontrib><creatorcontrib>Nguyen-Tri, Phuong</creatorcontrib><creatorcontrib>Le, Khoa. H.</creatorcontrib><creatorcontrib>Nguyen, Phuong T.M.</creatorcontrib><creatorcontrib>Nguyen, M. Dac-Binh</creatorcontrib><creatorcontrib>Vo, Anh T.K.</creatorcontrib><creatorcontrib>Nguyen, Minh T.H.</creatorcontrib><creatorcontrib>Chang, S. Woong</creatorcontrib><creatorcontrib>Tran, Lam D.</creatorcontrib><creatorcontrib>Chung, W. Jin</creatorcontrib><creatorcontrib>Nguyen, D. Duc</creatorcontrib><title>Effects of antibacterial ZnO nanoparticles on the performance of a chitosan/gum arabic edible coating for post-harvest banana preservation</title><title>Progress in organic coatings</title><description>•Antibacterial ZnO nanoparticles for edible surface coatings were successfully fabricated.•Incorporation of ZnO nanoparticles in a chitosan/gum arabic edible coating was evaluated.•Effects of ZnO nanoparticles on the performance of the edible coating for banana preservation were investigated.•Properties of the edible coating and changes in the physical chemical properties of the banana were investigated.•The developed edible coating composite can be applied for banana preservation.
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.</description><subject>Antibacterial agent</subject><subject>Banana preservation</subject><subject>Bananas</subject><subject>Chitosan</subject><subject>Coliforms</subject><subject>E coli</subject><subject>Film thickness</subject><subject>Food packaging</subject><subject>Food processing industry</subject><subject>Gum arabic</subject><subject>Nanoparticles</subject><subject>Nutrients</subject><subject>Protective coatings</subject><subject>Relative humidity</subject><subject>Shelf life</subject><subject>Weight loss</subject><subject>Weight reduction</subject><subject>Zinc oxide</subject><subject>ZnO nanoparticles</subject><issn>0300-9440</issn><issn>1873-331X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNqFkEFrGzEQhUVJIU7avxAEOa-j1ezKu7eEkKaFQC4tlF6EVhrZMra0GcmG_oX-6sp1e-5pYHjvzZuPsZtWLFvRqrvtck60tsmUpRTytFSiX71ji3ZYQQPQfr9gCwFCNGPXiUt2lfNWCKEAxgX79eQ92pJ58tzEEiZjC1IwO_4jvvJoYpoNlWB3WCWRlw3yGckn2pto8Y-L200oKZt4tz7suSEzBcvRhWmH_NQqxDWvBj6nXJqNoSPmwidTsw2fCTPSsYpS_MDee7PL-PHvvGbfPj19ffzcvLw-f3l8eGksjFAa8JOHrl855WCyfuWMlSN2Tg4OrO-lEs72FgBBuh5VKwG6oVejtdCCGgxcs9tz7kzp7VDL6G06UKwntezGUUglYagqdVZZSjkTej1T2Bv6qVuhT9z1Vv_jrk_c9Zl7Nd6fjVh_OAYknW3ACssFqqS1S-F_Eb8BWhCSNg</recordid><startdate>202102</startdate><enddate>202102</enddate><creator>La, Duc D.</creator><creator>Nguyen-Tri, Phuong</creator><creator>Le, Khoa. H.</creator><creator>Nguyen, Phuong T.M.</creator><creator>Nguyen, M. Dac-Binh</creator><creator>Vo, Anh T.K.</creator><creator>Nguyen, Minh T.H.</creator><creator>Chang, S. Woong</creator><creator>Tran, Lam D.</creator><creator>Chung, W. Jin</creator><creator>Nguyen, D. Duc</creator><general>Elsevier B.V</general><general>Elsevier BV</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7SR</scope><scope>8BQ</scope><scope>8FD</scope><scope>JG9</scope></search><sort><creationdate>202102</creationdate><title>Effects of antibacterial ZnO nanoparticles on the performance of a chitosan/gum arabic edible coating for post-harvest banana preservation</title><author>La, Duc D. ; Nguyen-Tri, Phuong ; Le, Khoa. H. ; Nguyen, Phuong T.M. ; Nguyen, M. Dac-Binh ; Vo, Anh T.K. ; Nguyen, Minh T.H. ; Chang, S. Woong ; Tran, Lam D. ; Chung, W. Jin ; Nguyen, D. Duc</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c393t-3fbf3457d6d3bcf7dac29e4d28d3cf5260dc5c33e32d5e6123348569cc31368a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antibacterial agent</topic><topic>Banana preservation</topic><topic>Bananas</topic><topic>Chitosan</topic><topic>Coliforms</topic><topic>E coli</topic><topic>Film thickness</topic><topic>Food packaging</topic><topic>Food processing industry</topic><topic>Gum arabic</topic><topic>Nanoparticles</topic><topic>Nutrients</topic><topic>Protective coatings</topic><topic>Relative humidity</topic><topic>Shelf life</topic><topic>Weight loss</topic><topic>Weight reduction</topic><topic>Zinc oxide</topic><topic>ZnO nanoparticles</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>La, Duc D.</creatorcontrib><creatorcontrib>Nguyen-Tri, Phuong</creatorcontrib><creatorcontrib>Le, Khoa. H.</creatorcontrib><creatorcontrib>Nguyen, Phuong T.M.</creatorcontrib><creatorcontrib>Nguyen, M. Dac-Binh</creatorcontrib><creatorcontrib>Vo, Anh T.K.</creatorcontrib><creatorcontrib>Nguyen, Minh T.H.</creatorcontrib><creatorcontrib>Chang, S. Woong</creatorcontrib><creatorcontrib>Tran, Lam D.</creatorcontrib><creatorcontrib>Chung, W. Jin</creatorcontrib><creatorcontrib>Nguyen, D. Duc</creatorcontrib><collection>CrossRef</collection><collection>Engineered Materials Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Materials Research Database</collection><jtitle>Progress in organic coatings</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>La, Duc D.</au><au>Nguyen-Tri, Phuong</au><au>Le, Khoa. H.</au><au>Nguyen, Phuong T.M.</au><au>Nguyen, M. Dac-Binh</au><au>Vo, Anh T.K.</au><au>Nguyen, Minh T.H.</au><au>Chang, S. Woong</au><au>Tran, Lam D.</au><au>Chung, W. Jin</au><au>Nguyen, D. Duc</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of antibacterial ZnO nanoparticles on the performance of a chitosan/gum arabic edible coating for post-harvest banana preservation</atitle><jtitle>Progress in organic coatings</jtitle><date>2021-02</date><risdate>2021</risdate><volume>151</volume><spage>106057</spage><pages>106057-</pages><artnum>106057</artnum><issn>0300-9440</issn><eissn>1873-331X</eissn><abstract>•Antibacterial ZnO nanoparticles for edible surface coatings were successfully fabricated.•Incorporation of ZnO nanoparticles in a chitosan/gum arabic edible coating was evaluated.•Effects of ZnO nanoparticles on the performance of the edible coating for banana preservation were investigated.•Properties of the edible coating and changes in the physical chemical properties of the banana were investigated.•The developed edible coating composite can be applied for banana preservation.
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.</abstract><cop>Lausanne</cop><pub>Elsevier B.V</pub><doi>10.1016/j.porgcoat.2020.106057</doi></addata></record> |
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| subjects | Antibacterial agent Banana preservation Bananas Chitosan Coliforms E coli Film thickness Food packaging Food processing industry Gum arabic Nanoparticles Nutrients Protective coatings Relative humidity Shelf life Weight loss Weight reduction Zinc oxide ZnO nanoparticles |
| title | Effects of antibacterial ZnO nanoparticles on the performance of a chitosan/gum arabic edible coating for post-harvest banana preservation |
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