Nanocomposite Coatings of Pectin and Oxide Zinc Nanoparticles to Increase Papaya Shelf Life

Nanocomposite coatings functionalized with antimicrobial nanoparticles could be a promising alternative for the postharvest preservation of fruits. This study aimed to develop nanocomposite coatings based on pectin incorporated with zinc oxide (NPZ) nanoparticles to preserve the postharvest quality...

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Bibliographic Details
Published in:Coatings (Basel) 2024-08, Vol.14 (8), p.990
Main Authors: dos Santos, Joelma Saures, Cagnin, Caroline, de Freitas, Bheatriz Silva Morais, da Silva, Richard Marins, de Jesus, Glaydson Brasileiro Lopes, Belisário, Celso Martins, Egea, Mariana Buranelo, de Oliveira Filho, Josemar Gonçalves, Plácido, Geovana Rocha
Format: Article
Language:English
Subjects:
Analysis
Chloride
Coatings
Electron microscopes
Food
Food packaging
Fourier transforms
Fruits
Glycerol
Humidity
Mechanical properties
Microwaves
Nanocomposites
Nanomaterials
Nanoparticles
Newtonian fluids
Non Newtonian fluids
Papayas
Pectin
Permeability
Rheological properties
Scanning electron microscopy
Shelf life
Solubility
Water
Water vapor
Weight loss
Zinc coatings
Zinc oxide
Zinc oxides
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Summary:Nanocomposite coatings functionalized with antimicrobial nanoparticles could be a promising alternative for the postharvest preservation of fruits. This study aimed to develop nanocomposite coatings based on pectin incorporated with zinc oxide (NPZ) nanoparticles to preserve the postharvest quality of papaya fruits. The coatings were prepared using pectin (3%) and NPZ (0%–0.4%). The materials were characterized for water-related properties (water solubility and water vapor permeability) as well as physical, mechanical, morphological, rheological, and structural properties. The coatings were applied to papaya fruits, which were analyzed for weight loss, firmness, titratable acidity, and soluble solids over nine days of storage. Incorporating NPZ (0%–0.4%) did not affect the films’ water solubility and vapor permeability. However, films with NPZ exhibited lower mechanical properties than pure pectin films. Rheological behavior testing indicated that the pectin solution was a Newtonian fluid, whereas pectin solutions with zinc nanoparticles were non-Newtonian fluids. The pectin coating with 0.2% NPZ was the most effective in preserving the postharvest quality of papaya by reducing fruit weight loss and acidity content. Therefore, the developed coatings incorporated with NPZ showed promise for the postharvest preservation of papaya fruits.
ISSN:2079-6412
2079-6412
DOI:10.3390/coatings14080990