Nurfarhana Rosman, Nur Syazwani Abd Malek, Hafsa Omar, Nadya Hajar, Irmaizatussyehdany Buniyamin, Saifollah Abdullah, Abd Razzif Abd Razak, Mohamad Rusop Mahmood, Noor Asnida Asli
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引用次数: 0
Abstract
The rise in environmental awareness has led to the development of biopolymers-based alternatives to synthetic packaging materials. This disease can be controlled by improving its coating properties. This study investigates the efficacy of zinc oxide nanoparticles (ZnO NPs) incorporated with corn starch as an edible coating to enhance the post-harvest quality of mangoes. Mango samples were coated with varying concentrations of ZnO solutions and stored at ambient temperature for seven days. The findings demonstrate that a 1.5 M ZnO-corn starch concentration is optimal, significantly delaying fruit senescence, minimizing fungal growth, and maintaining sensory quality, resulting in the lowest weight loss percentage of 13.53%. The ZnO NPs- corn starch coating achieved a 97.9% efficiency in preventing decay during storage. Analytical techniques such as XRD, FTIR, and EDX confirmed the presence of ZnO on the mango skin, correlating with increased pH levels and change in total soluble solids (TSS), which indicate reduced respiration rates and preserved titratable acids. FESEM analysis revealed a uniform coating thickness of 21.59 nm, while HPLC analysis showed extended citric acid retention (3.2 min), correlating with prolonged mango quality. This study successfully demonstrates the potential of a non-toxic ZnO NPs-starch nanocomposite coating to improve mango preservation, offering a promising solution for extending the shelf life of mangoes post-harvest.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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