Synthesis of α-Fe2O3/ethyl cellulose-based nanocomposites to extend the shelf-life of Capsicum annuum L. var. grossum

Abstract

Nanobiotechnology has great potential to improve the shelf-life of eatables with essential nutrient quality. Synthesized nanocomposites were applied to prolong the shelf life of Bell Pepper (Capsicum annuum L. var. grossum). α-Fe2O3 nanoparticles were synthesized using the hydrothermal method and characterized with FTIR and XRD techniques. XRD confirms the crystalline nature of α-Fe2O3 nanoparticles. α-Fe2O3 nanoparticles exhibit remarkable anti-pathogenic properties against Staphylococcus aureus. α-Fe2O3/ethyl cellulose nanocomposite dip-coated bell pepper samples with three different concentrations; FA (1 mg/ml), FB (0.75 mg/ml), FC (0.5 mg/ml) and FU (uncoated control) were studied up to 14 days at room temperature (27 ± 2 °C). Results suggested that nanocomposites enhanced the shelf life of the coated Bell Pepper by preventing microbial and fungal proliferation.Moreover, the nanocomposites did not affect any quality aspects of the Bell Pepper, such as pH, chlorophyll content, moisture content, ascorbic acid, and weight loss. This present study demonstrates that synthesized nanocomposite antimicrobial films can maintain the quality of vegetables and retards microbial and fungal growth in Bell Pepper.