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Nanocomposite coating based on sodium alginate and nano-ZnO for extending the storage life of fresh strawberries (Fragaria × ananassa Duch.)

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Abstract

The combination of two hurdles including sodium alginate (SA) as an edible coating and nano-ZnO (1.5% SA + 0.25 g/L nano-ZnO, 1.5% SA + 0.75 g/L nano-ZnO and 1.5% SA + 1.25 g/L nano-ZnO) on the storage life of fresh strawberries was considered during 0, 4, 8, 12, 16 and 20 days (1 °C, 95% RH). The lowest growth of microorganisms, weight loss, softening and ascorbic acid content, phenol, and anthocyanins degradation, was measured in strawberries coated with 1.5% SA + 1.25 g/L nano-ZnO. Moreover, the strawberries coated with 1.5% SA + 1.25 g/L nano-ZnO showed the highest antioxidant and superoxide dismutase activity, the lowest peroxidase activity, and received the highest-ranked sensory attributes. Incorporating nano-ZnO into the sodium alginate coating formulation as a new hurdle increased its antimicrobial properties and extended the storage life of fresh fruits by up to 20 days.

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Acknowledgements

The authors thank everyone who helps them in this experiment. Furthermore, the authors express their thanks to Dr. N. Ghaderi, University of Kurdistan, Iran.

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  1. Department of Food Sciences and Technology, Bu-Ali Sina University, Hamedan, 65178-38695, Iran

    Aryou Emamifar

  2. Department of Horticulture Sciences, University of Kurdistan, Sanandaj, Iran

    Sudabeh Bavaisi

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  1. Aryou Emamifar
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Correspondence to Aryou Emamifar.

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Emamifar, A., Bavaisi, S. Nanocomposite coating based on sodium alginate and nano-ZnO for extending the storage life of fresh strawberries (Fragaria × ananassa Duch.). Food Measure 14, 1012–1024 (2020). https://doi.org/10.1007/s11694-019-00350-x

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