Sani Ayesha, Hassan Dilawar, Chanihoon Ghulam Qadir, Melo Máximo Dulce Viridiana, Sánchez-Rodríguez Elvia Patricia
Tecnologico de Monterrey, School of Engineering and Sciences, Atizapan de Zaragoza 52926, Estado de Mexico, Mexico.
National Centre of Excellence in Analytical Chemistry, University of Sindh Jamshoro, Jamshoro 76080, Sindh, Pakistan.
Polymers (Basel). 2024 Nov 22;16(23):3239. doi: 10.3390/polym16233239.
To enhance the preservation of strawberries, a novel coating formulation was developed using chitosan (CH) and iron oxide (IO) nanoparticles (NPs) supplemented with ginger and garlic extracts and combined with varying concentrations of 1%, 2%, and 3% FeO NPs. The results of XRD revealed an average crystalline size of 48.1 nm for FeO NPs. SEM images identified FeO NPs as bright spots on the surface of the fruit, while FTIR confirmed their presence by detecting specific functional groups. Additional SEM analysis revealed clear visibility of CH coatings on the strawberries. Both uncoated and coated strawberry samples were stored at room temperature (27 °C), and quality parameters were systematically assessed, including weight loss, firmness, pH, titratable acidity (TA), total soluble solids (TSSs), ascorbic acid content, antioxidant activity, total reducing sugars (TRSs), total phenolic compounds (TPCs), and infection rates. The obtained weight loss was 21.6% and 6% for 1.5% CH and 3% IO with 1.5% CH, whereas the obtained infection percentage was 19.65% and 13.68% for 1.5% CH and 3% IO with 1.5% CH. As strawberries are citric fruit, 3% IO with 1.5% CH contains 55.81 mg/100 g ascorbic acid. The antioxidant activity for 1.5% CH coated was around 73.89%, whereas 3% IO with 1.5% CH showed 82.89%. The studies revealed that coated samples showed better results, whereas CH that incorporates FeO NP coatings appears very promising for extending the shelf life of strawberries, preserving their quality and nutritional value during storage and transportation.
为提高草莓的保鲜效果，开发了一种新型涂层配方，该配方使用壳聚糖（CH）和氧化铁（IO）纳米颗粒（NPs），并添加了生姜和大蒜提取物，同时结合了1%、2%和3%不同浓度的FeO NPs。X射线衍射（XRD）结果显示FeO NPs的平均晶体尺寸为48.1纳米。扫描电子显微镜（SEM）图像将FeO NPs识别为果实表面的亮点，而傅里叶变换红外光谱（FTIR）通过检测特定官能团证实了它们的存在。额外的SEM分析显示草莓上的CH涂层清晰可见。未涂层和涂层的草莓样品均在室温（27℃）下储存，并系统评估了质量参数，包括重量损失、硬度、pH值、可滴定酸度（TA）、总可溶性固形物（TSSs）、抗坏血酸含量、抗氧化活性、总还原糖（TRSs）、总酚类化合物（TPCs）和感染率。对于1.5% CH和含1.5% CH的3% IO，获得的重量损失分别为21.6%和6%，而对于1.5% CH和含1.5% CH的3% IO，获得的感染率分别为19.65%和13.68%。由于草莓是柑橘类水果，含1.5% CH的3% IO含有55.81毫克/100克抗坏血酸。1.5% CH涂层的抗氧化活性约为73.89%，而含1.5% CH的3% IO显示为82.89%。研究表明，涂层样品显示出更好的效果，而结合FeO NP涂层的CH对于延长草莓的货架期、在储存和运输过程中保持其品质和营养价值似乎非常有前景。
