Nano edible coatings and films combined with zinc oxide and pomegranate peel active phenol compounds to prolong shelf life of minimally processed pomegranates

Abstract

ABSTRACT

Edible coating and film from chitosan and incorporating it with the action of ZnONPs on    active phenol compounds from extracts of pomegranate peel (PPE). The physical and chemical properties of edible films made with zinc oxide ZnONPs and active phenol compounds extracted from pomegranate peel (PPE) were studied. Adding ZnONPs with active phenol compounds from extracted pomegranate peel (PPE) to chitosan films can provide safe edible films, decrease microbial growth, consequently, prolong the shelf life of pomegranates, and improve the physiochemical stability of the pomegranate. The substances used in this experiment were film with a (A) extract of pomegranate peels (PPE), 5% (0.1%), (B)ZnONPs 1% (0.02%), (C) ZnONPs 2% (0.04%), (D) ZnONPs 3% (0.06%), (E) ZnONPs 1%/PPE1% (0.02%), (F) ZnONPs 2%/PPE2% (0.04%), (G) ZnONPs 3%/PPE3% (0.06%) wt% of chitosan on quality attributes and prolonging the shelf life of pomegranates were stored in edible film containers at 2 °C and 90–95% relative humidity for 20 days. The treatments of (G) ZnONPs 3%/PPE3% (0.06%) loaded on chitosan as well as chitosan and (D) ZnONPs 3% (0.06%) reduced the weight loss, had excellent microbial counts until 20 days of storage, and recorded the lowest microbial count and mold & yeast colonies. Other chemical properties studied included total soluble solids content, acidity, anthocyanin content, firmness, and ascorbic acid. Results indicated that ZnONPs 3%/PPE3% (0.06%) loaded on chitosan or ZnONPs 3% (0.06%) were the best treatments for preserving pomegranate arils. It was found that the best measurements were that the film-forming nano emulsion solutions decreased by E = 110 nm and B = 134 nm. Nano-edibles followed treatment, at F% 188.7 nm, compared to nano-edible films, which were A0% 1312 nm.

 Background:The substances used in this experiment were film with a (A) extract of pomegranate peels (PPE), 5% (0.1%), (B) ZnONPs 1% (0.02%), (C) ZnONPs 2% (0.04%), (D) ZnONPs 3% (0.06%), (E) ZnONPs 1%/PPE1% (0.02%), (F) ZnONPs 2%/PPE2% (0.04%), (G) ZnONPs 3%/PPE3% (0.06%) wt% of chitosan on quality attributes and prolonging the shelf life of pomegranates were stored in plastic containers at 2 °C and 90–95% relative humidity for 20 days.

Objectives: to produce nano-edible films from zinc oxide and active phenol compounds of PPE nanoparticles loaded on chitosan films. The physical and mechanical properties, including viscosity, vapor, zeta particle size emulsion, color, light transmittance, and SEM, were studied to select the best edible coating for improving pomegranate fruit storability under cold storage, as well as minimizing decay and microbial growth during the storage period.

Methods:The physical and chemical properties of edible films made with zinc oxide ZnONPs and active phenol compounds extracted from pomegranate peel (PPE) were studied.(A) = PPE extracts, 5% (0.1%) wt% chitosan (B) = ZnONPs, 1% (0.02%) wt% chitosan (C) = ZnONPs, 2% (0.04%) chitosan (D) weight percent = ZnONPs, 3% (0.06%) wt% chitosan weight (E) = ZnONPs 1%/PPE1% (0.02%) 2% ZnONPs/2% PPE (0.04%) Chitosan weight (F) Chitosan weight (G) = ZnONPs 3%/PPE3% (0.06%) Chitosan weight n.s. stands for "not significantly."

Results: The treatments of (G) ZnONPs 3%/PPE3% (0.06%) loaded on chitosan as well as chitosan and (D) ZnONPs 3% (0.06%) reduced the weight loss, had excellent microbial counts until 20 days of storage, and recorded the lowest microbial count and mould & yeast colonies. Other chemical properties studied included total soluble solids content, acidity, anthocyanin content, firmness, and ascorbic acid. Results indicated that ZnONPs 3%/PPE3% (0.06%) loaded on chitosan or ZnONPs 3% (0.06%) were the best treatments for preserving pomegranate arils. It was found that the best measurements were that the film-forming nano emulsion solutions decreased by E = 110 nm and B = 134 nm. Nano-edibles followed treatment, at F% 188.7 nm, compared to nano-edible films, which were A0% 1312 nm.

Conclusion:Physical and chemical properties were studied, e.g., rheological properties and parathyroid size distribution, zeta potential, and scanning electron microscopy films. Adding nanomaterials to edible coatings prolongs product shelf life, reduces the risk of pathogen growth, and improves the quality of fruit and vegetable surfaces by using low-cost substrates for nano-polymer production to produce edible coatings and film solutions. As this substance inhibits microbial growth and oxidation and improves the quality of the film to preserve the film from oxidation and microbial contamination, maintain the stability of the film, and extend the shelf life of food; acceptable sensory characteristics; appropriate barrier properties (CO2, O2, and water); microbial biochemical and physico-chemical stability; safety and health; and an effective carrier for antioxidants.

Keywords: chitosan; ZnONP; pomegranate; mechanical; viscosity; vapor; zeta particle size; color; light transmittance; scanning electron microscopy and Nano-edible Coatings and Films.