Fabrication and characterization of a chitosan/cyclodextrin/TiO-NPs composite for preservation of avocados.

In this study, a TiO material with nanoparticle size of about 10-20 nm, surface area of 109 m g was synthesized using the microwave-assisted hydrothermal method. The chitosan/TiO film combined with cyclodextrin (chitosan-cyclodextrin/TiO, CS-CD/TiONPs) helps significantly improve the mechanical properties and enhance the antibacterial activity of the polymer film. Furthermore, the content of TiO nanoparticles in CS-CD/TiONPs also affects the tensile strength, antibacterial activity, ripening rate, ethylene production rate, and water vapor permeability during food preservation of the CS-CD film that has been studied. The CS-CD/TiONPs film is effective against Gram-negative bacteria () and Gram-positive bacteria () reaching over 99.5% after 15 min of contact. The preservation ability of avocados coated with CS-CD/TiONPs was evaluated through some physiological parameters of the avocados, such as sensory evaluation, weight loss, and hardness. The results show that the use of CS-CD/TiONPs films extends the preservation time of avocados up to 7 days under conditions of 30 °C and 80% relative humidity.