Nanocomposite edible coating from cassava starch, stearic acid and ZnO nanoparticles to maintain quality of fresh-cut mango cv. arumanis
Keywords:
mangu, fresh-cut, ZnO nanoparticles, edible coating
Abstract
Fresh-cut mango is one of perishable food products due to its high respiration, transpiration and microbial decay rate. In this study, generation of a new edible coating was chosen as an alternative method for preserving the quality attributes of fresh-cut mango. The objective of this study was to evaluate the effects of nanocomposite edible coating from cassava starch (SC), stearic acid (SA) and/or ZnO nanoparticles (NP-ZnO) on the quality of fresh-cut mango cv. Arumanis, stored for 12 days at 8°C. The formulations of 20 g/L SC, 6 g/L SA, and variable NP-ZnO (0, 1, 2% w/w of SC) were utilized to coat the fresh-cut mango. The result revealed that the treatment of nanocomposite edible coating was able to maintain the quality of fresh-cut mango during the storage periods. The SC, SA, and 2% NP-ZnO formulation was the most effective in reducing weight loss and microbial counts. Our study suggests that the application of nanocomposite edible coating provides a desirable method to maintain storage quality and to improve fresh-cut mango postharvest life.
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Zhang, L., Jiang, Y., Ding, Y., Povey, M., York, D. 2007. Investigation into the antibacterial behavior of suspensions of ZnO nanoparticles (ZnO nanofluids). Journal of Nanoparticle
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[BPOM] Badan Pengawas Obat dan Makanan. 2009. Penetapan batas maksimum cemaran mikroba dan kimia dalam makanan. Jakarta (ID).
Chatanawarangoon, S. 2000. Quality maintenance of fresh-cut mango cubes. Davis (US): University of California.
Chiumarelli, M, Pereira, L.M., Ferrari, C.C., Sarantópoulos, C.I.G.L., Hubinger, M.D. 2010. Cassava starch coating and citric acid to preserve quality parameters of fresh-cut “Tommy Atkins” mango. Journal of Food Science, 75(5), 297-304.
Ergüneş, G., Tarhan, S. 2006. Color retention of red peppers by chemical pretreatments during greenhouse and open sun drying. Journal of Food Engineering, 76, 446-452
[FAOSTAT] Food and Agriculture Organization Statistics. 2007. FAO Statistics, Food and Agriculture Organization of the United Nations, Rome, Italy.
FDA Bacteriological Analytical Manual. 1998. Bacteriological Analytical Manual. 8th Ed.,AOAC International, Gaithersburg, MD.
He, L., Liu, Y., Mustapha, A., Lin, M. 2011. Antifungal activity of zinc oxide nanoparticles against Botrytis cinerea and Penicillium expansum. Microbiological Research, 166, 207-215.
Laurila, E., Ahvenainen, R. 2002. Minimal processing in practice fresh fruits and vegetables.(GB): Woodhead Publishing Limited.
Li, X., Li, W., Jiang, Y., Ding, Y., Yun, J., Tang, Y., Zhang, P. 2011. Effect of nano-ZnO coated active packaging on quality of fresh-cut “Fuji‟ apple. International Journal of Food Science & Technology, 46, 1947-1955.
Lin, D., Zhao, Y. 2007. Innovation in the development and application of edible coating for fresh and minimally processed fruits and vegetables. Comprehensive Reviews in Food
Science and Food Safety, 6, 60-75.
Ma, X., Chang, P.R., Yang, J., Yu, J. 2009. Preparation and properties of glycerol plasticizedpea starch/zinc oxide-starch nanocomposites. Carbohydrate Polymers, 75(3), 472-478.
Marpaung, M., Ahmad, U., Suyatma, N. E. 2015. Pelapis Nanokomposit untuk Pengawetan Salak Pondoh Terolah Minimal. Jurnal Keteknikan Pertanian, 3, 73-80.
Robles-Sánchez, R.M., Rojas-Graü, M.A., Odriozola-Serrano, I., González-Aguilar, G., Martin-Belloso, O. 2013. Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes. LWT - Food Science and Technology, 50, 240-246.
Rojas, M. A., Soliva-Fortuny, R., Mart, O. 2009. Edible coatings to incorporate active ingredients to freshcut. Trends in Food Science & Technology, 20, 1-10.
Schmidt, V.C.R., Porto, L.M., Laurindo, J.B., Menegalli, F.C. 2013. Water vapor barrier and mechanical properties of starch films containing stearic acid. Industrial Crops and Products, 41, 227-234.
Shankar, S., Teng, X., Li, G., Rhim, J.W. 2015. Preparation, characterization, and antimicrobial activity of gelatin/ZnO nanocomposite films. Food Hydrocolloids, 45, 264-271.
Sharon, M., Choudary, A.K., Kumar, R. 2010. Nanotechnology in agricultural diseases and food safety. Journal of Phytology, 2(4), 83-92.
Shi, L., Gunasekaran, S. 2008. Preparation of pectin-ZnO nanocomposite. Nanoscale Research Letters, 3, 491-495.
Shi, L.E., Fang, X.J., Zhang, Z.L., Zhou, T., Jiang, D., Wu, H.H., Tang, Z.X. 2012. Preparation of nano-ZnO using sonication method and its antibacterial characteristics. International Journal of Food Science & Technology, 47, 1866-1871.
Slavutsky, A.M., Bertuzzi, M.A. 2014. Water barrier properties of starch film reinforced with cellulose nanocrystals obtained from sugarcane bagasse. Carbohydrate Polymers, 110, 53-61.
Soliva-Fortuny, R.C, Martín-belloso, O. 2003. New advances in extending the shelf-life of fresh-cut fruits: a review. Trends in Food Science & Technology, 14(9), 341-353.
Sorrentino, A., Gorrasi, G., Vittoria, V. 2007. Potential perspectives of bio-nanocomposites for food packaging applications. Trends Food Science Technology, 18(2), 84-95.
Sothornvit, R., Rodsamran, P. 2008. Effect of a mango film on quality of whole and minimally processed mangoes. Postharvest Biology and Technology, 47, 407-415.
Suyatma, N.E., Ishitakawa, Y., Kitazawa, H. 2014. Nanoreinforcement of pectin film to enhance its functional packaging properties by incorporating ZnO nanoparticles. Advanced Materials Research, 845, 451-456.
Torabi, Z., Nafchi, A.M. 2013. The effects of SiO2 nanoparticles on mechanical and physicochemical properties of potato starch films. Journal of Chemical Health Risks, 3(1), 33-42.
Yousef, J.M., Danial, E.N. 2012. In vitro antibacterial activity and minimum inhibitory concentration of zinc oxide and nano-particle zinc oxide against pathogenic strains. Journal of Health Sciences, 2(4), 38-42.
Yu, J., Yang, J., Liu, B., Ma, X. 2009. Preparation and characterization of glyserol pasticizedpea starch/ZnO-carboxymethyl cellulose sodium nanocomposites. Bioresource Technology, 100, 2832-2841.
Zhang, L., Jiang, Y., Ding, Y., Povey, M., York, D. 2007. Investigation into the antibacterial behavior of suspensions of ZnO nanoparticles (ZnO nanofluids). Journal of Nanoparticle
Research, 9, 479-489.
Published
2018-11-20
How to Cite
Iuliani, Sry, Ata Aditya Wardana, Bayu Meindrawan, Nugraha Edhi, and Tien Muchtadi. 2018. “Nanocomposite Edible Coating from Cassava Starch, Stearic Acid and ZnO Nanoparticles to Maintain Quality of Fresh-Cut Mango Cv. Arumanis”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 42 (2), 49-58. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1118.
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Section
ORIGINAL ARTICLES
