Abstract
This work aims to prepare multifunctional edible coating based on alginate and Aloe vera (AV) optimized to minimum water vapor permeability (WVP) using Box-Behnken design. Titanium oxide nanoparticles (nTiO2) were incorporated into the optimized film at different contents. FTIR confirmed the structures, while XRD confirmed nTiO2 incorporation with a size ranging from 20.38 to 28.81 nm. The UV-shielding was enhanced either in the presence of AV or nTiO2. Thermal stability by TGA was improved upon increasing the nTiO2 content. WVP was significantly decreased from 21.53 g mm/m2 day kPa for calcium alginate to 7.18 g mm/m2 day kPa in the presence of AV and nTiO2 (5 wt%). Color measurements showed non-significant changes in the film's transparency after AV and nTiO2 incorporation. Mechanical and antimicrobial properties were improved in the presence of nTiO2. Shelf-life studies on tomatoes showed significant resistance to mass loss and spoilage when coated with (alginate/AV) film containing 5 wt% of nTiO2.
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