Green Chemically Synthesized Iron Oxide Nanoparticles-Chitosan Coatings for Enhancing Strawberry Shelf-Life

• Published in: Polymers 2024-11, Vol.16 (23), p.3239
• Main Authors: Sani, Ayesha, Hassan, Dilawar, Chanihoon, Ghulam Qadir, Melo Máximo, Dulce Viridiana, Sánchez-Rodríguez, Elvia Patricia
• Format: Article
• Language: English
• Subjects: Antibiotics; Antimicrobial agents; Antioxidants; Ascorbic acid; Bacteria; Berries; Biodegradable materials; Biopolymers; Cancer; Chemicals; Chitosan; Citrus; Citrus fruits; Coatings; Ferric oxide; Food; Food packaging; Food quality; Fruits; Functional groups; Garlic; Health aspects; Investigations; Iron compounds; Iron oxides; Magnetic resonance imaging; Metal oxides; Microorganisms; Nanoparticles; Nanoscience; Organic acids; Parameter identification; Pathogens; Permeability; Phenolphthalein; Phenols; Polymers; Pore size; Room temperature; Shelf life; Strawberries; Toxicity; Weight loss
• ISSN: 2073-4360; 2073-4360
• DOI: 10.3390/polym16233239

To enhance the preservation of strawberries, a novel coating formulation was developed using chitosan (CH) and iron oxide (IO) nanoparticles (NPs) supplemented with ginger and garlic extracts and combined with varying concentrations of 1%, 2%, and 3% Fe O NPs. The results of XRD revealed an average crystalline size of 48.1 nm for Fe O NPs. SEM images identified Fe O NPs as bright spots on the surface of the fruit, while FTIR confirmed their presence by detecting specific functional groups. Additional SEM analysis revealed clear visibility of CH coatings on the strawberries. Both uncoated and coated strawberry samples were stored at room temperature (27 °C), and quality parameters were systematically assessed, including weight loss, firmness, pH, titratable acidity (TA), total soluble solids (TSSs), ascorbic acid content, antioxidant activity, total reducing sugars (TRSs), total phenolic compounds (TPCs), and infection rates. The obtained weight loss was 21.6% and 6% for 1.5% CH and 3% IO with 1.5% CH, whereas the obtained infection percentage was 19.65% and 13.68% for 1.5% CH and 3% IO with 1.5% CH. As strawberries are citric fruit, 3% IO with 1.5% CH contains 55.81 mg/100 g ascorbic acid. The antioxidant activity for 1.5% CH coated was around 73.89%, whereas 3% IO with 1.5% CH showed 82.89%. The studies revealed that coated samples showed better results, whereas CH that incorporates Fe O NP coatings appears very promising for extending the shelf life of strawberries, preserving their quality and nutritional value during storage and transportation.