Loading…

Biosynthesis of CMC-Guar gum-Ag0 nanocomposites for inactivation of food pathogenic microbes and its effect on the shelf life of strawberries

[Display omitted] •A novel CMC–Guargum silver nanocomposites (CG-Ag0NC) are fabricated via green process.•TEM results indicate the formation of smaller Ag nanoparticles with spherical shape.•Antimicrobial results displayed greater performance of the CG-Ag0NC.•Developed CG-Ag0NC enhanced the shelf li...

Full description

Saved in:
Bibliographic Details
Published in:Carbohydrate polymers 2020-05, Vol.236, p.116053, Article 116053
Main Authors: Kanikireddy, Vimala, Varaprasad, Kokkarachedu, Rani, M. Sandhya, Venkataswamy, P., Mohan Reddy, B. Jagan, Vithal, M.
Format: Article
Language:English
Subjects:
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:[Display omitted] •A novel CMC–Guargum silver nanocomposites (CG-Ag0NC) are fabricated via green process.•TEM results indicate the formation of smaller Ag nanoparticles with spherical shape.•Antimicrobial results displayed greater performance of the CG-Ag0NC.•Developed CG-Ag0NC enhanced the shelf life of strawberries. A few fruits have short post-harvest life due to high metabolic activity, relatively high water content vulnerability towards microbes and loss of weight during their storage. Carboxymethyl cellulose (CMC)-Guar gum-silver nanocomposite films (CG-Ag0NC) are developed to address these issues. The silver nanoparticles were generated in the CMC-Guar gum matrix through a reduction by Mentha leaves extract. All the films were characterized by UV–vis spectroscopy, FT-IR, TGA, XRD, SEM, TEM, and zeta potential measurements. The antimicrobial activity of CG and CG-Ag0NC was measured by determining their zone inhibition values with ten food pathogenic microbes. The shelf life of CG-Ag0NC films was tested with the model fruit, strawberries, and compared with other packing films. The results are encouraging in terms of freshness, shelf-life and weight loss.
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2020.116053