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
Hauptverfasser:	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
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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