<i>In vivo</i> and <i>in vitro</i> antifungal effect of fungal chitosan nanocomposite edible coating against strawberry phytopathogenic fungi
Natália Ferrão Castelo Branco Melo, Marcos Antônio Barbosa de Lima, Tânia Lúcia Montenegro Stamford, André Galembeck, Miguel Angel Pelágio Flores, Galba Maria de Campos‐Takaki, José Alberto da Costa Medeiros, Thatiana Montenegro Stamford‐Arnaud, Thayza Christina Montenegro Stamford
Abstract
Summary This study compared the effectiveness of fungal chitosan nanocomposite, chitosan gel and chitosan nanoparticles against strawberry phytopathogenic fungi ( Botrytis cinerea ; Rhizopus stolonifer and Aspergillus niger ). Nanoparticles were prepared by ionic gelation method and characterised by dynamic light scattering and scanning electron microscopy. The influence of the edible coatings on fungal growth was analysed in vitro and in vivo The fungal chitosan nanoparticles presented an average size = 331.1 nm (±7.21) with a narrow size distribution (PDI = 0.377) and a zeta potential = +34 mV. The edible coating made by the nanocomposite exhibited important changes in fungal morphology, and the best control of the growth of the assayed fungal strains in artificially infected strawberries. Therefore, nanotechnology brought some benefits to the conventional chitosan gel edible coating, improving its antifungal activity and forming a new eco‐friendly coating.