Biosynthesis of ZnO Nano-particle and its quality evaluation on the shelf life extension of fruit
DOI:
https://doi.org/10.22437/ifstj.v7i1.30810Keywords:
Orange (Citrus sinensis), spinach (Spinacia oleracea) leaves, coating, polyphenolsAbstract
Consumers around the world want fruits with high quality, without chemical preservatives, and with an extended shelf life. Edible films and coating received a considerable amount of attention in recent years because they are useful and beneficial over synthetic packaging. Prolonging of shelf life of food is an important goal to be attained. Many storage techniques have been adapted to extend the marketing distance and holding periods for commodities after harvest. Edible coatings are thin layers of edible material applied to the product surface to provide a barrier to moisture, oxygen, and solute movement for food. The purpose of this study was to produce bio-synthesized ZnO Nano-particles from spinach. The coating solution is prepared by mixing Nano-particles with chitosan-acetic acid solution and evaluates the shelf-life after treatment as a coating. The study showed that coated fruit maintained its quality up to 28 days of the study period. Thus, it can be concluded that ZnO Nano-particles can be used as a coating for increasing shelf-life.
Downloads
References
Hossain, M., Khatun, M., Matin, M., & Dewan, M. (2017). Postharvest loss assessment of major fruits grown in hill regions of Bangladesh. Bangladesh Journal of Agricultural Research, 42(1), 171–184. https://doi.org/10.3329/bjar.v42i1.31989
Hassan, M. K., Chowdhury, B. L. D., & Akhter, N. (2010). Post Harvest Loss Assessment : A Study to Formulate Policy for Loss Reduction of Fruits and Vegetables and Socioeconomic Uplift of the Stakeholders. 7–188.
Liu, K., Wang, X., & Young, M. (2014). Effect of bentonite/potassium sorbate coatings on the quality of mangos in storage at ambient temperature. Journal of Food Engineering, 137, 16–22. https://doi.org/10.1016/j.jfoodeng.2014.03.024
Maftoonazad, N., Ramaswamy, H. S., & Marcotte, M. (2006). Evaluation of Factors Affecting Barrier , Films Using
Response Surface Methodology. Journal of Food Process Engineering, 30(2007), 539–563. https://doi.org/10.1111/j.1745-4530.2007.00123.x
Moalemiyan, M., Ramaswamy, H. S., & Maftoonazad, N. (2012). Pectin-based edible coating for shelf-life extension of Ataulfo mango. Journal of Food Process Engineering, 35(4), 572–600. https://doi.org/10.1111/j.1745-4530.2010.00609.x
Luo, Y., & Wang, Q. (2013). Recent Advances of Chitosan and Its Derivatives for Novel Applications in Food Science Beverages. Journal of Food Processing & Beverages, 1(1), 1–13. https://doi.org/10.13188/2332-4104.1000002
Jianglian, D. (2013). Application of Chitosan Based Coating in Fruit and Vegetable Preservation: A Review. Journal of Food Processing & Technology, 04(05), 5–8. https://doi.org/10.4172/2157-7110.1000227
Al-Naamani, L., Dutta, J., & Dobretsov, S. (2018). Nanocomposite zinc oxide-chitosan coatings on polyethylene films for extending storage life of okra (Abelmoschus esculentus). Nanomaterials, 8(7). https://doi.org/10.3390/nano8070479
Romanazzi, G., Feliziani, E., Baños, S. B., & Sivakumar, D. (2017). Shelf life extension of fresh fruit and vegetables by chitosan treatment. Critical Reviews in Food Science and Nutrition, 57(3), 579–601. https://doi.org/10.1080/10408398.2014.900474
Schreiber, S. B., Bozell, J. J., Hayes, D. G., & Zivanovic, S. (2013). Introduction of primary antioxidant activity to chitosan for application as a multifunctional food packaging material. Food Hydrocolloids, 33(2), 207–214. https://doi.org/10.1016/j.foodhyd.2013.03.006
Bhoir, S. A., & Chawla, S. P. (2017). Silver Nanoparticles Synthesized Using Mint Extract and their Application in Chitosan/Gelatin Composite Packaging Film. International Journal of Nanoscience, 16(1), 1–10. https://doi.org/10.1142/S0219581X16500228
Premanathan, M., Karthikeyan, K., Jeyasubramanian, K., & Manivannan, G. (2011). Selective toxicity of ZnO nanoparticles toward Gram-positive bacteria and cancer cells by apoptosis through lipid peroxidation. Nanomedicine: Nanotechnology, Biology, and Medicine, 7(2), 184–192. https://doi.org/10.1016/j.nano.2010.10.001
R.S. Roopa Bai, S. J. L., C.T. Ramachandra, H. S., & Shivanagouda R. Doddagoudar, S. N. (2017). Biosynthesis and Characterization of ZnO Nanoparticles from Spinach (Spinacia oleracea) Leaves and Its Effect on Seed Quality Parameters of Greengram (Vigna radiata). International Journal of Current Microbiology and Applied Sciences, 6(9), 3376–3384. https://doi.org/10.20546/ijcmas.2017.609.416
Lakshmi, S. J., Roopa Bai, R. S., Sharanagouda, H., Ramachandra, C. T., Nadagouda, S., & Nidoni, U. (2018). Effect of biosynthesized zinc oxide nanoparticles coating on quality parameters of fig ( Ficus carica L .) fruit. Journal of Pharmacognosy and Phytochemistry, 7(3), 10–14. https://pdfs.semanticscholar.org/551e/e7b6a092559c9101ef004473ed1f1f756e62.pdf
Meindrawan, B., Suyatma, N. E., Wardana, A. A., & Pamela, V. Y. (2018). Nanocomposite coating based on carrageenan and ZnO nanoparticles to maintain the storage quality of mango. Food Packaging and Shelf Life, 18(November 2017), 140–146. https://doi.org/10.1016/j.fpsl.2018.10.006
Hung, D. Van, Tanara, F., Uchino, T., & Hiruma, N. (2011). Using nanomist humidifier to maintain postharvest quality of fig (Ficus carica L.) fruit in high humidity storage environment. Journal of the Faculty of Agriculture, Kyushu University, 56(2), 361–365.
Slinkard, K., & Singleton, V. (1977). Total phenol analysis: automation and comparison with manual methods. Am. J. Enol. Vitic. https://doi.org/10.1016/j.carbpol.2011.06.030
Leaves, L. (2014). Antioxidant Activity by DPPH Radical Scavenging Method of Ageratum conyzoides. Orient, 1(4), 244–249.
Salkić, M., Keran, H., & Jašić, M. (2009). Determination of l-ascorbic acid in pharmaceutical preparations using direct ultraviolet spectrophotometry. Agriculturae Conspectus Scientificus, 74(3), 263–268.
Mahmud, T. M. M., Al Eryani-Raqeeb, A., Syed Omar, S. R., Mohamed Zaki, A. R., & Abdul-Rahman, A. E. (2008). Effects of different concentrations and applications of calcium on storage life and physicochemical characteristics of papaya (Carica Papaya L.). American Journal of Agricultural and Biological Science, 3(3), 526–533. https://doi.org/10.3844/ajabssp.2008.526.533
Athmaselvi, K. A., Sumitha, P., & Revathy, B. (2013). Development of Aloe vera based edible coating for tomato. International Agrophysics, 27(4), 369–375. https://doi.org/10.2478/intag-2013-0006
Arowora, K. A., Williams, J. ., Adetunji, C. O., Afolayan, S. S., Olaleye, O. O., Ogundele, B. A., Fawole, O. B., & Adetunji, J. B. (2013). Effects of Aloe Vera Coatings on Quality Characteristics of Oranges Stored Under Cold Storage. Greener Journal of Agricultural Sciences, 3(1), 039–047. https://doi.org/10.15580/gjas.2013.1.110112192
Meng, X., Zhang, M., & Adhikari, B. (2014). The Effects of Ultrasound Treatment and Nano-zinc Oxide Coating on the Physiological Activities of Fresh-Cut Kiwifruit. Food and Bioprocess Technology, 7(1), 126–132. https://doi.org/10.1007/s11947-013-1081-0
Khaliq, G., Muda Mohamed, M. T., Ali, A., Ding, P., & Ghazali, H. M. (2015). Effect of gum arabic coating combined with calcium chloride on physico-chemical and qualitative properties of mango (Mangifera indica L.) fruit during low temperature storage. Scientia Horticulturae, 190, 187–194. https://doi.org/10.1016/j.scienta.2015.04.020
Marpudi, S. L., Ramachandran, P., & Srividya, N. (2013). Aloe vera gel coating for post harvest quality maintenance of fresh fig fruits. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 4(1), 878–887. http://rjpbcs.com/pdf/2013_4(1)/[96].pdf
Andrade, S. C. A., Baretto, T. A., Arcanjo, N. M. O., Madruga, M. S., Meireles, B., Cordeiro, Â. M. T., Barbosa de Lima, M. A., de Souza, E. L., & Magnani, M. (2017). Control of Rhizopus soft rot and quality responses in plums (Prunus domestica L.) coated with gum arabic, oregano and rosemary essential oils. Journal of Food Processing and Preservation, 41(6), 1–14. https://doi.org/10.1111/jfpp.13251
Rasouli, M., Koushesh Saba, M., & Ramezanian, A. (2019). Inhibitory effect of salicylic acid and Aloe vera gel edible coating on microbial load and chilling injury of orange fruit. Scientia Horticulturae, 247(July 2018), 27–34. https://doi.org/10.1016/j.scienta.2018.12.004
Kim, I. H., Lee, H., Kim, J. E., Song, K. Bin, Lee, Y. S., Chung, D. S., & Min, S. C. (2013). Plum coatings of lemongrass oil-incorporating carnauba wax-based nanoemulsion. Journal of Food Science, 78(10). https://doi.org/10.1111/1750-3841.12244
Sivakumar, D., Van Deventer, F., Terry, L. A., Polenta, G. A., & Korsten, L. (2012). Combination of 1-methylcyclopropene treatment and controlled atmosphere storage retains overall fruit quality and bioactive compounds in mango. Journal of the Science of Food and Agriculture, 92(4), 821–830. https://doi.org/10.1002/jsfa.4653
Ayranci, E., & Tunc, S. (2003). A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods. Food Chemistry, 80(3), 423–431. https://doi.org/10.1016/S0308-8146(02)00485-5.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Indonesian Food Science and Technology Journal
This work is licensed under a Creative Commons Attribution 4.0 International License.
