Abstract
In this study, development of nanocoated paper and film to increase the shelf life of food has been demonstrated. Iron oxide (Fe2O3) nanoparticles were synthesized by neem leaves extract and characterized by UV-visible spectrophotometer, exhibited an absorption peak at 326 nm. Transmission electron microscope (TEM) showed the nanoparticles ranges between 5 nm to 50 nm and selected area electron diffraction (SAED) analysis revealed the amorphous in nature of nanoparticles. The biomolecules involved in the reduction of Fe2O3 nanoparticles were confirmed by Fourier transform infrared (FTIR) spectrum. The characterized nanoparticles were coated on cellulose paper, which was characterized by Scanning electron microscope (SEM). Coated paper was wrapped with fruit, and vegetables. Similarly, fruit and vegetables were also dipped in nanoparticle-incorporated sodium alginate solution. As a result, protein estimation and water loss were estimated on regular basis to determine the shelf-life of fruit and vegetables. The shelf-life of fruit and vegetables increases while evaluated with control and uncoated on weight loss and soluble protein content. Hence, the nanomaterial-coated paper and sodium alginate film prove its potential application as food packaging materials for longer shelf-life of food.
Highlights
Nanotechnology is the field of study of matter at nanolevel ranges from 1 to 100 nm
Metallic nanomaterials such as silver, gold, zinc and iron are used in various fields because of their broad applications; among these nanoparticles, iron nanoparticle is preferred for the following reasons: cost effective, antimicrobial activity, high reactivity, smaller size; it gives high surface-area-to-volume ratio, which allows interact with different chemical species and efficient in binding metal ions (Huber, 2005)
In this study, we have made an attempt on the synthesis of Fe2O3 nanoparticles using extract of neem leaves and incorporation of nanoparticles onto cellulose paper and sodium alginate solution for food packaging to extend the fruit and vegetables shelf-life
Summary
Nanotechnology is the field of study of matter at nanolevel ranges from 1 to 100 nm. Nanotechnology field is primarily concerned with the preparation of nanoparticles of variable size, shapes, chemical composition, control dispersity and their possible exploitation for human benefits. The chemical composition, size, shape and texture will determine the potentiality of these nanoparticles These particles have large surface-to-volume ratio which is responsible for wide spread use of these particles in electronics, optics, mechanics, biotechnology, microbiology, environmental remediation, medicine and food technology (Eric, 1986). Iron oxides are familiar compounds that can be prepared by different methods in laboratory (Wu et al, 2015) and it consists of magnetite and magnetite particle with diameter ranges from 1 to 100 nm They are considered due to their super paramagnetic properties and their potential uses in many areas such as terabit magnetic storage devices, catalysis, drug delivery, and it has vast application in food technology which includes food processing, food packaging, etc. In this study, we have made an attempt on the synthesis of Fe2O3 nanoparticles using extract of neem leaves and incorporation of nanoparticles onto cellulose paper and sodium alginate solution for food packaging to extend the fruit and vegetables shelf-life
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