Shelf Life Of Foods Research Articles

Review of bioactive wax emulsified films

AbstractPlastic packaging materials have caused significant environmental issues because they are nonrenewable and nonbiodegradable. Wax‐emulsified films from biomaterials, on the other hand, are renewable and biodegradable, making them promising packaging alternatives. The development of bioactive wax‐emulsified films (BWEFs) with antimicrobial and antioxidant properties has been a topic of extensive research. In this review, we provide an overview of wax emulsification, BWEF processing, and applications. BWEF contains several bioactive agents such as tannins, flavonoids, phenolic acids, and carotenes. The addition of emulsified wax and active agents to films not only enhances their antimicrobial and antioxidant properties but also reduces their hydrophilicity. Other reagents have been added to BWEF partially to increase hydrophobicity and mainly to improve mechanical properties. BWEFs prolong food shelf life, monitor wound healing, and control drug delivery. We have identified some research challenges that need to be solved to make BWEFs industrially attractive.

Biological Activity and Phytochemical Characteristics of Star Anise (Illicium verum) Essential Oil and Its Anti-Salmonella Activity on Sous Vide Pumpkin Model.

Illicium verum, commonly known as star anise, represents one of the notable botanical species and is recognized for its rich reservoir of diverse bioactive compounds. Beyond its culinary application as a spice, this plant has been extensively utilized in traditional medicine. Given the contemporary emphasis on incorporating natural resources into food production, particularly essential oils, to enhance sensory attributes and extend shelf life, our study seeks to elucidate the chemical composition and evaluate the antibacterial (in vitro, in situ) and insecticidal properties of Illicium verum essential oil (IVEO). Also, microbiological analyses of pumpkin sous vide treated with IVEO after inoculation of Salmonella enterica were evaluated after 1 and 7 days of study. GC/MS analysis revealed a significantly high amount of (E)-anethole (88.4%) in the investigated EO. The disc diffusion method shows that the antibacterial activity of the IVEO ranged from 5.33 (Streptococcus constellatus) to 10.33 mm (Citrobacter freundii). The lowest minimal inhibition concentration was found against E. coli and the minimum biofilm inhibition concertation was found against S. enterica. In the vapor phase, the best antimicrobial activity was found against E. coli in the pears model and against S. sonei in the beetroot model. The application of the sous vide method in combination with IVEO application decreased the number of microbial counts and eliminated the growth of S. enterica. The most isolated microbiota identified from the sous vide pumpkin were Bacillus amyloliquefaciens, B. cereus, B. licheniformis, and Ralstonia picketii. Modifications to the protein composition of biofilm-forming bacteria S. enterica were suggested by the MALDI TOF MS instigations. The IVEO showed insecticidal potential against Harmonia axyridis. Thanks to the properties of IVEO, our results suggest it can be used in the food industry as a natural supplement to extend the shelf life of foods and as a natural insecticide.

Towards scalable and degradable bioplastic films from Moringa oleifera gum/poly(vinyl alcohol) as packaging material

The use of plant gum-based biodegradable bioplastic films as a packaging material is limited due to their poor physicochemical properties. However, combining plant gum with synthetic degradable polymer and some additives can improve these properties. Keeping in view, the present study aimed to synthesize a series of bioplastic films using Moringa oleifera gum, polyvinyl alcohol, glycerol, and citric acid via thermal treatment followed by a solution casting method. The films were characterized using analytical techniques such as FTIR, XRD, SEM, AFM, TGA, and DSC. The study examined properties such as water sensitivity, gas barrier attributes, tensile strength, the shelf life of food, and biodegradability. The films containing higher citric acid amounts showed appreciable %elongation without compromising tensile strength, good oxygen barrier properties, and biodegradation rates (>95%). Varying the amounts of glycerol and citric acid in the films broadened their physicochemical properties ranging from hydrophilicity to hydrophobicity and rigidity to flexibility. As all the films were synthesized using economical and environmentally safe materials, and showed better physicochemical and barrier properties, this study suggests that these bioplastic films can prove to be a potential alternative for various packaging applications.

Vendors' handling practices of edible long-horned grasshoppers (Ruspolia differens) products and implications on microbial safety.

Edible grasshopper, Ruspolia ruspolia, has nutritional and cherished cultural and economic importance to people from diverse cultures, particularly in over 20 African countries. It is consumed at home or commercially traded as sautéed, deep-fried, or boiled products. However, there is limited information on the hygiene practices of the vendors and the implications on the microbial safety of the final product. This research aimed at assessing the food safety knowledge, handling practices and shelf life of edible long-horned grasshopper products among vendors and the microbial safety of ready-to-eat products sold in 12 different markets in Uganda. Samples of raw, deep-fried and boiled grasshoppers were randomly collected from 74 vendors (62% street and 38% market vendors) and subjected to microbial analysis. Over 85% of the vendors surveyed had no public health food handler's certificate and >95% had limited post-harvest handling knowledge. Total aerobic bacteria (7.30-10.49 Log10 cfu/g), Enterobacteriaceae (5.53-8.56 Log10 cfu/g), yeasts and molds (4.96-6.01 Log10 cfu/g) total counts were significantly high and above the acceptable Codex Alimentarius Commission and Food Safety Authority of Ireland (FSAI) limits for ready-to-eat food products. Eight key pathogenic bacteria responsible for foodborne diseases were detected and these isolates were characterized as Bacillus cereus, Hafnia alvei, Serratia marcescens, Staphylococcus aureus, S. xylosus, S. scuiri, S. haemolyticus, and Pseudomonas aeruginosa. Findings from this study highlight the urgent need to create local and national food safety policies for the edible grasshopper "nsenene" subsector to regulate and guide street and market vending along the value chain, to prevent the transmission of foodborne diseases to consumers.

Effects of Packaging Materials on Food Quality and Shelf Life in Australia

Purpose: The aim of the study was to analyze the effects of packaging materials on food quality and shelf life in Australia. Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: In Australia, advanced packaging technologies such as modified atmosphere packaging (MAP) and active packaging extend the shelf life of perishables by inhibiting microbial growth. Sustainable packaging options are gaining traction, balancing environmental concerns with maintaining food safety. Intelligent packaging with condition indicators enhances consumer decisions by providing food safety information. Strict Australian regulations ensure that packaging materials meet safety standards, supporting food quality preservation. Unique Contribution to Theory, Practice and Policy: Diffusion theory, mass transfer theory & shelf life prediction models may be used to anchor future studies on analyze the effects of packaging materials on food quality and shelf life in Australia. Practical recommendations should emphasize the adoption of innovative packaging technologies tailored to specific food products and storage conditions. Policymakers should prioritize initiatives aimed at fostering collaboration between industry stakeholders, research institutions, and regulatory bodies to address pressing challenges in food packaging.

Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions

The antioxidant activity of the natural phenolic extracts is limited in particular food systems due to the existence of phenolic compounds in glycoside form. Acid hydrolysis post-treatment could be a tool to convert the glycosidic polyphenols in the extracts to aglycones. Therefore, this research investigated the effects of an acid hydrolysis post-treatment on the composition and antioxidant activity of parsley extracts obtained by an ultrasound-assisted extraction method to delay lipid oxidation in a real food system (i.e., soybean oil-in-water emulsion). Acid hydrolysis conditions were varied to maximize total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. When extracts were exposed to 0.6 M HCl for 2 h at 80 ℃, TPC was 716.92 ± 24.43 µmol gallic acid equivalent (GAE)/L, and DPPH radical scavenging activity was 66.89 ± 1.63 %. Not only did acid hydrolysis increase the concentrations of individual polyphenols, but it also resulted in the release of new phenolics such as myricetin and gallic acid. The extract's metal chelating and ferric-reducing activity increased significantly after acid hydrolysis. In soybean oil-in-water emulsion containing a TPC of 400 µmol GAE/L, the acid-hydrolyzed extract had an 11-day lag phase for headspace hexanal compared to the 6-day lag phase of unhydrolyzed extract. The findings indicated that the conversion of glycosidic polyphenols to aglycones in phenolic extracts can help extend the shelf-life of emulsion-based foods.

The use of supporting materials in the process of making food containers from a mixture of PLA-starch and testing the quality of the coating: A review

The fulfillment of the food packaging industry’s needs for the use of non-petrochemical, biodegradable plastics from renewable sources that are also economically viable can be achieved through the utilization of polylactic acid-starch (PLA-starch). However, the perceived limitations of PLA-starch in terms of long-term food packaging have prompted recent innovations in which research is conducted on supportive materials that extend the shelf life of food packaging while still considering the health value of the added substances. This innovation provides significant advantages in using more durable food packaging materials that do not have adverse effects on food and human health. The utilization of ferulic and cinnamic acid compounds has been studied to reduce the environmental impact of food packaging while extending the shelf life of food. A three-layer film of PLA/starch/PLA (PSP) was designed based on the complementary barrier properties of the polymers, resulting in a film system with improved barrier properties. Electrospinning was effective in producing fibrous mats that encapsulated the acids, while film spraying resulted in the formation of crystalline structures of the active compounds strongly adhered to the surface. The electrospinning- and spray-coated films exhibited effective inhibition against the growth of E. coli and L. innocua. The TPScf-PLAes blend showed good antioxidant capacity when used in meat packaging and reduced microbial counts during cold storage. Silane-doped bilayer films demonstrated higher thermal stability compared to PPS. Therefore, the bilayer films and supporting materials have significant potential to extend the shelf life of food, maintaining its quality and safety for a longer period.

Effects of PVA and yerba mate extract on extruded films of carboxymethyl cassava starch/PVA blends for antioxidant and mechanically resistant food packaging

Global concerns over environmental damage caused by non-biodegradable single-use packaging have sparked interest in developing biomaterials. The food packaging industry is a major contributor to non-degradable plastic waste. This study investigates the impact of incorporating different concentrations of polyvinyl alcohol (PVA) and yerba mate extract as a natural antioxidant into carboxymethyl cassava starch films to possibly use as active degradable packaging to enhance food shelf life. Films with starch and PVA blends (SP) at different ratios (SP radios of 100:0, 90:10, 80:20 and 70:30) with and without yerba mate extract (Y) were successfully produced through extrusion and thermoforming. The incorporation of up to 20 wt% PVA improved starch extrusion processing and enhanced film transparency. PVA played a crucial role in improving the hydrophobicity, tensile strength and flexibility of the starch films but led to a slight deceleration in their degradation in compost. In contrast, yerba mate extract contributed to better compost degradation of the blend films. Additionally, it provided antioxidant activity, particularly in hydrophilic and lipophilic food simulants, suggesting its potential to extend the shelf life of food products. Starch-PVA blend films with yerba mate extract emerged as a promising alternative for mechanically resistant and active food packaging.

Edible Film Based on Arrowroot Starch and Glycerol

The edible film aims to improve the shelf life and safety of food by providing a physical barrier to external influences to prevent food deterioration. Arrowroot starch has high amylose content and excellent gelling ability, and it is massively produced in Indonesia. At the same time, glycerol has water-soluble and polar properties. So, studies were carried out on edible film based on arrowroot starch as the polysaccharide and glycerol as the plasticizer. This study was contributed to investigate the effect of the concentration of arrowroot starch (3, 4% w/v) and glycerol (1.25, 1.5, and 1.75% w/v) on physical properties (thickness by micrometer, functional group by FTIR, molecular structure surface by SEM) of edible film. The results showed that increasing the concentration of arrowroot starch and glycerol could increase tensile strength. Besides that, the formulations of 30% arrowroot starch with 12.5% glycerol and 40% arrowroot starch with 17.5% glycerol had the best tensile strength of 27.24 and 22.88 MPa, respectively. However, the results of the morphological analysis of the edible film on the arrowroot starch-glycerol formulation still contained pores and cracks.

Optimization and Bioactive Properties of Nanoemulsion Formulated with Hemp (Cannabis sativa L.) Seed Oil and Aloe vera (Barbadensis miller Stockton) Gel

AbstractThe use of nanoemulsions, a nanotechnology technique, is very popular in the food industry to extend the shelf life of foods and preserve their quality. In this study, it was aimed to develop, optimize, and determine the bioactive properties of nanoemulsion containing Aloe vera gel (AVG) and hemp seed oil (HSO) for use in the food industry. Nanoemulsions containing different ratios of AVG (1 %, 2 %, and 3 %) and HSO: Tween 80(T80) (1 : 4; 20, 25, 30 %) were formulated by ultrasonication. Bioactive properties of nanoemulsions were determined by droplet size, polydispersity index (PDI), zeta potential, Transmission electron microscopy (TEM) imaging, Fourier transform infrared spectroscopy (FT‐IR), viscosity, color, whiteness index, turbidity, conductivity, pH, antioxidant (DPPH), and antimicrobial activity analyses. The pH of the nanoemulsions was between 4.74 and 4.88 due to the acidic nature of AVG. PDI was determined in the 0.17 (HA8) range to 0.26 (HA1). According to the FT‐IR spectrum, it was determined that the entire nanoemulsion formulation did not undergo any chemical degradation and their particle sizes (range between 118.9 nm and 170.5 nm) were <200 nm. The small droplet size and PDI values obtained showed that the nanoemulsions had a homogeneous and stable structure in their dispersions. TEM results determined that all nanoemulsions showed a spherical shape, but the structure detected in the HA8 group had a more homogeneous appearance. The antioxidant activity of the nanoemulsions increased depending on the increasing HSO and AVG percentages. Unfortunately, no antibacterial activity of the nanoemulsions was detected against any of the bacterial strains tested. According to the analysis results, it was determined that the best nanoemulsion formulation belonged to the HA8 group containing 3 % Aloe vera gel and 5 % HSO in terms of TEM and PDI analyses.

Extraction of bioactive compounds from food waste and their potential applications in the food industry: a review

The disposal and management of waste have been a burning issue due to the continuous food waste generation in various industrial, agricultural, household, and other food sectors. Fruit and vegetable processing can produce food waste, which can be utilized as a low-cost source of bioactive substances. Natural food additives that extend the shelf life of food are currently of great interest due to the negative health effects associated with prolonged consumption of foods containing artificial food additives. This review describes the important properties of natural bioactive compounds extracted from various fruit and vegetable waste including; antioxidant activities and antimicrobial activities. The primary focus of the present review is to highlight the importance of natural bioactive compounds extracted from food waste as a promising alternative to synthetic additives to extend the shelf-life of food products. The solvent used in the extraction process has a great impact on the quantity and quality of the resulting extract of bioactive compounds. Therefore, even though the same plant material has been used, different solvent extracts lead to different antioxidant activities. The natural bioactive compounds extracted from food waste demonstrated antioxidant and antimicrobial activities that could be used to extend the shelf-life of food products. Increasing the storage stability of natural bioactive compounds is a challenging task that can be achieved via encapsulation. This review suggests that using natural bioactive compounds from leftover fruit and vegetable instead of artificial additives can help prolong the shelf life of food.

Fabrication and characterization of pullulan/tapioca starch-based antibacterial films incorporated with Litsea cubeba essential oil for meat preservation

Active packaging is a novel technology that utilizes active materials to interact with products and the environment, improving food shelf life. The purpose of this work was to fabricate a multifunctional film using Litsea cubeba essential oil (LC-EO) (1 %, 3 %, 5 %, and 7 %) as the active ingredient and pullulan(P)/tapioca starch (TS) as the carrier material. Adding essential oil improves the films properties, such as barrier ability, anti-oxidant, and antibacterial activity. However, tensile strength (TS) and elongation at break (EAB) were slightly reduced from 28.94 MPa to 11.29 MPa and 15.36 % to 12.19 %. The developed PTS3% films showed the best performance in mechanical properties, especially EAB (14.26 %), WVP (3.26 %) and OP (3.13 %), respectively. The inhibitory zone diameters in the agar-well diffusion test were 18.59 mm for Staphylococcus aureus and 17.32 mm for Escherichia coli. Further study was conducted to compare the preservation effects of film with low-density polyethylene bag (LDPE) on chilled beef. Remarkably, PTS3% film decreased the bacterial population in beef meat while maintaining the pH, color, texture, and TBARS levels within an acceptable range for ten days of storage at 4 °C rather than in a low-density polyethylene bag. The outcomes indicated the potential of PTS3% films in food packaging applications.

Eugenol-infused alginate nanoemulsion: A fluorescent label for direct food shelf-life extension and non-contact detection of food spoilage through biogenic amine sensing

The implementation plan of extending the shelf life of food while ensuring food safety is playing an increasingly important role in promoting global solutions to food waste. Here, we have logically created a new eugenol nanoemulsion to sense spoilage and extend the shelf life. The nano lotion (Eu/SA) was loaded with sodium alginate nanoparticles as carrier, eugenol as antibacterial agent and antioxidant. Fluorescein isothiocyanate (FITC) was utilized concurrently as an indicator by simply mixed with Eu/SA nanoemulsion, then physically deposited on a commercial filter membrane to create smart fluorescent labels. Shrimp with and without the Eu/SA nanoemulsion coating had their freshness monitored using a non-contact tagging technique. And through smartphone integrated with RGB (red/green/blue) analysis for digitization, it was found that the RGB of uncoated shrimp was greater than that of treated shrimp. Additionally, without coating treatment, thiobarbituric acid (TBA), pH and viable bacterial count (TVC) of Shrimp all exceed the established. Eu/SA nanoemulsion offers a more appealing monitoring and preservation integration platform for the food safety industry.

Swan-feathers inspired smart-responsive sustainable carboxymethyl cellulose/polyvinyl alcohol based food packaging film for robustly integrated Intelligent and Active Packaging

The integration of advanced packaging technology with innovative multifunctional bio-based materials emerges as a promising next-generation strategy to tackle two enduring challenges in food storage technology: food spoilage and counterfeiting. Inspired by the superhydrophobic properties of swan feathers, this study developed a smart-responsive, sustainable food packaging film called C-CPQ using carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVA). The as-prepared C-CPQ film exhibited remarkable hydrophobicity and water-vapor barrier properties owing to its novel design featuring an asymmetric bionic feather-like barbed texture, representing significant advancements in CMC/PVA-based packaging materials. Additionally, C-CPQ exhibited satisfactory mechanical strength, biodegradability, and film-forming capabilities. Notably, incorporating quercetin（QR） endowed C-CPQ with exceptional pH-sensing, fluorescence, antioxidant, UV-shielding, and antibacterial properties, enabling intelligent and active food packaging. Consequently, C-CPQ exhibited UV-stimulated photochromic characteristics and fatigue-resistant food anti-counterfeiting capabilities while extending food shelf life to 5 days, surpassing conventional PE packaging by 2 days. Moreover, the integration of smartphones enabled highly sensitive, rapid, and real-time visual monitoring of food degradation under natural light. The findings of this study present promising outcomes under real-world conditions, serving as a framework for the development of sustainable, high-performance modern food packaging with comprehensive real-time visual freshness monitoring, anti-counterfeiting, and preservation functionalities.

Recoverable and degradable carboxymethyl chitosan polyelectrolyte hydrogel film for ultra stable encapsulation of curcumin

Hydrogels have shown great potential for application in food science due to their diverse functionalities. However, most hydrogels inevitably contain toxic chemical cross-linking agent residues, posing serious food safety concerns. In this paper, a curcumin/sodium alginate/carboxymethyl chitosan hydrogels (CSCH) were prepared by self-assembly of two oppositely charged polysaccharides, carboxymethyl chitosan and sodium alginate, to form a three-dimensional network encapsulating curcumin for extending food shelf life. The network structure of the CSCH film confirmed by FTIR, XRD, and XPS was mainly formed by electrostatic interactions. The chemical stability of CSCH network encapsulated curcumin was 4.2 times greater than that of free curcumin, with excellent gas barrier, antimicrobial, antioxidant, and biosafety properties. It was found that CSCH films reduced dehydration, prevented nutrient loss, inhibited microbial growth, and lowered the respiration rate, which effectively maintained the quality of mango and prolonged its shelf-life up to 11 days. Notably, CSCH films possessed the properties of rapid recycling (10 mins) and biodegradability (53 days). This polysaccharide-based hydrogel film provides a viable strategy for the development of green and sustainable food packaging.

ZnO and Fe2TiO5 nanoparticles obtained by green synthesis as active components of alginate food packaging films

The aim of this study was to develop an active alginate packaging film incorporating antioxidant Fe2TiO5 and antibacterial ZnO nanoparticles, obtained by green synthesis utilizing citrus peel waste. The average particle size was estimated as 10 nm for ZnO and 50 nm for Fe2TiO5. Films were prepared using 2.33% (w/v) sodium alginate with 0.11% (w/v) Fe2TiO5 and/or ZnO nanoparticles. The inclusion of nanoparticles resulted in a noticeable colour difference, reduced the transparency, increased UV light protection and improved thermal stability of the film. The dry matter content of the films was around 83%. Film solubility in distilled water was low (< 8%) mainly reflecting crosslinking of the alginate polymer and Ca2+-ions. The lowest swelling degree was obtained for the ZnO/Fe2TiO5 –alginate film (178%). The efficiency of these packaging films was demonstrated through preservation of strawberry freshness. Alginate packaging film with a mixture of metal oxide nanoparticles can facilitate food safety and increase food shelf life.

Pyro-catalysis for refrigerator disinfection via ubiquitous temperature fluctuation

Bacteria breeding in refrigerators can greatly compromise the quality and shelf life of stored food, posing a serious concern. The utilization of disinfection treatments, including ultraviolet irradiation, ozone, and precious metal ions, in refrigerators is constrained by the risk of secondary contamination and the associated high costs. To tackle this matter, we developed a pyro-catalytic disinfection technology that takes advantage of ubiquitous temperature fluctuations to trigger the generation of highly cytotoxic reactive oxygen species for antibacterial. By subjecting the synthesized Ba0.68Sr0.32TiO3 (BST) nanowires or composite patches (BST@C) to temperature fluctuations ranging from 5 to 25 °C for 40 cycles, the survival rates of Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) were found to be below 5%. More importantly, the survival rates of S. aureus and E. coli were reduced to 19% and 34%, respectively, after only 80 refrigerator opening-closing cycles. This effective demonstration highlights the potential of the safety pyro-catalytic disinfection technology, which does not require additional energy consumption, and exhibits great compatibility with refrigerators.

The Potential for Reducing Food Waste through Shelf-Life Extension: Actionable Insights from Data Digitization

Digital, practical, user-friendly tools generate actionable insights for the food industry to develop effective food waste reduction strategies. This study aimed to develop a methodology behind a digital food waste estimator that may be used to calculate the potential food waste reduction and the environmental and nutritional reach impact by extending the shelf life of foods. The methodology for this tool incorporates a straightforward algorithm and robust data sources. Additionally, two case studies were analyzed and discussed to demonstrate the tool’s application and effectiveness. The results from the food waste estimator revealed that by increasing the shelf life of poultry meat by 40%, waste could be reduced by 6–7%, CO2 emission by 457–567 kg, and water usage by 656,571–814,149 L/1000 kg of product. Meanwhile, by increasing the shelf life of bread by 20%, waste can be reduced by 5–6%, CO2 emission by 155–192 kg, and water usage by 248,000–307,520 L/1000 kg of product. This study demonstrated that the fundamental mathematical approach to and assumptions behind the food waste estimator can be effectively used to determine the potential for food waste reduction and environmental impact by extending a product’s shelf life. Extending the shelf life of food may reduce environmental impact and food waste.

The potent effect of selenium nanoparticles: insight into the antifungal activity and preservation of postharvest strawberries from gray mold diseases.

Most microorganisms that cause food decay and the lower the shelf life of foods are fungi. Nanotechnologies can combat various diseases and deal with the application of nanomaterial to target cells or tissues. In this study selenium nanoparticles (Se-NPs) were synthesized using ascorbic acid and characterized by ultraviolet-visible spectroscopy, transmission electron microscopy (TEM), X-ray diffraction and zeta potential. The different concentrations of As/Se-NPs were tested against various fungi, including Alternaria linicola, Alternaria padwickii, Botrytis cinerea, Bipolaris sp., Cephalosporium acremonium, Fusarium moniliform and Fusarium semitectum. This study tested the influence of coated As/Se-NPs on healthy strawberry fruits and those infected with Botrytis cinerea during 16 days of storage, with regard to shelf life, decay percentage, weight loss, total titratable acidity percentage, total soluble solids content (TSS) and anthocyanin content. Energy-dispersive X-ray analysis showed only two elements: selenium and oxygen. TEM images showed that the nanoparticles ranged in size between 26 to 39 nm and were rhombohedral in shape. Se-NPs showed antifungal activity against all tested fungi, the most effective being against Botrytis cinerea, Cephalosporium acremonium and Fusarium semitectum. During storage periods of strawberries fruits coated with As/Se-NPs, the shelf life was increased, and the number of decaying fruits was less than in control (uncoated) and coated infected fruits. The decline in weight loss was lower in coated fruits than in control fruits. These findings demonstrated that As/Se-NPs could effectively maintain the postharvest quality of strawberries, even when the fruit was infected with B. cinerea. © 2024 Society of Chemical Industry.

Zinc Nanoparticles and Nanocomposite Membrane Synthesized Using Leaves of Cinnamomum Tamala(Tejpatta) and Packaging Potential in Food Sector

ABSTRACT: Zinc oxide nanoparticles were synthesized using leaves of Tejpatta (Cinnamomum tamala) readily available as local herb in India. First confirmation was made by change of color of plant extract into cream color solution for zinc nanoparticle synthesis. The plant used as capping and reducing agent showed absorption peak of 329.4nm for zinc nanoparticle. While FESEM analysis further validated the nature of nano-particle synthesized of tetrahedral and crystalline zinc nanoparticles. The plant parts can be exploited for drug development as the plant is available in plenty growing all over arid region. Nanobiotech has served in recent years and utilized natural polymers or polymeric films, which have overcome the side effects of synthetic packaging films available commercially. The safety assessment should be in agreement with scientific advisory committee before permitting to packaging industries. The texture, flavor, processing, shelf life and transport of foods will become economical to meet the demand of food safety for future generations. Generally regarded as safe, packaging materials can be considered for globalization and revolution in food packaging sector. The present investigation reports zinc nanoparticle synthesis where potent zone of inhibition were reported against standard pathogen S. aureus and nanocomposite membranes were synthesized using different polymeric components available in reach like gelatin, sodium alginate and agarose instead of cellulose. The research will be further supplemented with application of biomembrane synthesized in antimicrobial resistance offered to food products.