A Review of Polysaccharide-Zinc Oxide Nanocomposites as Safe Coating for Fruits Preservation
Abstract
:1. Introduction
2. Basic Concepts of Polysaccharide-Based Safe Coating
3. Effects of Zinc Oxide Nanoparticles on Properties of Polysaccharide-Based Coating
3.1. Chitosan
3.2. Alginate
3.3. Carrageenan
3.4. Carboxymethyl Cellulose
3.5. Pectin
4. Safety Issue of Zinc Oxide Nanoparticles as a Safe Coating Material
5. Conclusions
Funding
Acknowledgments
Conflicts of Interest
References
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Polysaccharide | Additives | Coating Method | Fruit | Storage Condition | Effect of Coating | References |
---|---|---|---|---|---|---|
Chitosan 5% w/v | ZnO 1% v/v gel | Dipping | Guava | 20 days at 21 ± 1 °C and 80% RH | Reduced weight loss, color, and firmness are better maintained; no external injuries until end of storage; and reduced ripening index ratio (SS/TA) | [10] |
Chitosan (3 g in 0.4 L coating solution) | ZnO 0.005%, 0.006%, 0.010%, 0.020%, and 0.027% w/w coating solution (611.30 nm) | Dipping | Fresh-cut papaya | 12 days, 10 °C | Reduced microbial growth | [42] |
Alginate 1.5% w/v | ZnO 0.25, 0.75, and 1.25 g/L (30–50 nm) | Dipping | Strawberry | 20 days, 1 °C, RH 95% | Reduced microbial growth, reduced weight loss, better maintained firmness, lower increases in soluble solid, lower decreases in acidity, lower decreases in anthocyanin, phenolic, and antioxidant activities, lower increases in peroxidase activity, and lower decreases in superoxide dismutase activity | [43] |
Alginate 5% w/v | ZnO 1% w/v gel | Dipping | Guava | 20 days at 21 ± 1 °C and RH 80 | None | [10] |
Alginate–chitosan (90%–10%) 5% w/v | ZnO 1% w/v gel | Dipping | Guava | 20 days at 21 ± 1 °C and RH 80 | Firmness are better maintained and prevent external injuries | [10] |
Carrageenan 0.8 g in 0.1 L solution | ZnO 0.5% and 1% w/w of carrageenan | Dipping | Mango | 20 °C and RH 61% | Reduced weight loss, reduced CO2 production, better maintained total acidity, better maintained color, and better maintained textural appearance | [15] |
CMC 0.5% w/v | ZnO 0.1% and 0.2% w/v (30–100 nm) | Dipping | Pomegranate arils | 12 days, 4 °C and RH 90% | Reduced weight loss, reduced vitamin C loss, reduced anthocyanin and phenolic content loss, and higher antioxidant activities | [44] |
Pectin 10 g in 1 L solution | ZnO 0.1 g inside 1 L solution | Dipping | Star fruit | 8 days at 25 °C | Reduced weight loss, reduced browning index and redness value, and reduced physical damage | [45] |
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Anugrah, D.S.B.; Alexander, H.; Pramitasari, R.; Hudiyanti, D.; Sagita, C.P. A Review of Polysaccharide-Zinc Oxide Nanocomposites as Safe Coating for Fruits Preservation. Coatings 2020, 10, 988. https://doi.org/10.3390/coatings10100988
Anugrah DSB, Alexander H, Pramitasari R, Hudiyanti D, Sagita CP. A Review of Polysaccharide-Zinc Oxide Nanocomposites as Safe Coating for Fruits Preservation. Coatings. 2020; 10(10):988. https://doi.org/10.3390/coatings10100988
Chicago/Turabian StyleAnugrah, Daru Seto Bagus, Hugo Alexander, Rianita Pramitasari, Dwi Hudiyanti, and Christyowati Primi Sagita. 2020. "A Review of Polysaccharide-Zinc Oxide Nanocomposites as Safe Coating for Fruits Preservation" Coatings 10, no. 10: 988. https://doi.org/10.3390/coatings10100988