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

• 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: Carboxymethyl cellulose; Food pathogenic bacteria; Guar gum; Silver nanoparticles; Strawberries
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2020.116053

[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.