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

• 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
• ISSN: 2079-6412; 2079-6412
• DOI: 10.3390/coatings14080990

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.