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A Biogenic Approach to Develop Guava Derived Edible Copper and Zinc Oxide Nanocoating to Extend Shelf Life and Efficiency for Food Preservation

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Abstract

Nanostructured integrated polymeric coatings have been transpired to preserve vegetables and fruits’ quality attributes. Edible nanocoating packaging can significantly prolong the shelf life of fruits by preventing moisture loss and maintaining their freshness. This is because the coating acts as a barrier, preventing water vapor and gases from escaping or entering the fruit, which helps to maintain its firmness, color, and texture. These coatings facilitate barrier properties on the surface of fruits and vegetables and generate a conducive micro-environment by optimizing the concentration and obstructing the ripening process. A bio-nano hybrid based on guava extract intercalated nanoparticles were synthesized using a chemical reduction method for applications in fruit coating. The fabrication of resultant nanocomposites was confirmed by the shifts observed in vibrational frequencies and basal peaks observed by using an X-Ray diffraction pattern. The prepared nanohybrid further elucidates better thermal stability and their hydrotalcite-like structure examined by Field Emission Electron Spectroscopy displayed plate-like structure and homogeneous distribution of nanoparticles into the matrix. The CuO/guava extract nanocomposite has shown 37.79% of weight loss contrary to pristine extract which has 64.92% evaluated using thermogravimetric analysis. The edible nanocoating was developed using the dip-coating method on fresh papaya. To evaluate the efficacy of developed nanocoating, various attributes such as pH, acidity, sensory analysis, weight loss, and water activity coefficient for 18 days were investigated. In addition, the role of dietary sugar with the increase in the shelf life of nanoparticles coating was synchronized. The obtained results revealed that the shelf life of papaya increased with the application of copper nanohybrid coating which propounds its application in food preservation.

Graphical Abstract

Illustrating the development of ripened fruit-based biodegradable guava derived edible nanocoating to preserve the shelf life of papaya

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Acknowledgements

The authors would like to pay gratitude to the Principal, Bhaskaracharya College of Applied Sciences, University of Delhi, India to accord permission to carry out research work and provide characterization facilities.

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Authors and Affiliations

  1. Department of Chemistry, Shivaji College, University of Delhi, Delhi, India

    Bhasha Sharma

  2. Bhaskaracharya College of Applied Sciences, University of Delhi, Delhi, India

    Shubhanshu Nigam, Anishka Verma, Meenakshi Garg, Avneesh Mittal & Susmita Dey Sadhu

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  1. Bhasha Sharma
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  2. Shubhanshu Nigam
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  3. Anishka Verma
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  4. Meenakshi Garg
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BS—Writing, SN—Research, AV—Research, MG—Supervision, AM—Editing, SDS—Supervision and Editing.

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Correspondence to Susmita Dey Sadhu.

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Sharma, B., Nigam, S., Verma, A. et al. A Biogenic Approach to Develop Guava Derived Edible Copper and Zinc Oxide Nanocoating to Extend Shelf Life and Efficiency for Food Preservation. J Polym Environ 32, 331–344 (2024). https://doi.org/10.1007/s10924-023-02972-1

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