Evaluation of chitosan-Ag/TiO2 nanocomposite for the enhancement of shelf life of chili and banana fruits
Sourav Kumar Singha, S. Manjura Hoque, Harinarayan Das, Md. Abdul Alim
Abstract
Post-harvest losses of fruits and vegetables account for a large share of food waste in the world due to improper handling and packaging. By using the sol-gel method, Ag/TiO 2 nanocomposite was prepared in this study from micro-sized commercial TiO 2 powder and incorporated in a chitosan-cellulose matrix for the purpose of promising food packaging. The particle size and distribution of Ag nanoparticles (9.2437 nm size) confirmed their successful inclusion in the TiO 2 surface. The morphology of the package assured the successful and uniform disbursement of Ag/TiO 2 nanocomposite into the chitosan-cellulose matrix, which led to enhanced water resistance and photocatalytic activity. The developed package is proficient in hindering the growth of fecal coliform bacteria (Esche ( Escherichia coli ) by 9 mm in the agar plate. Moreover, the efficient application of chitosan-Ag/TiO 2 nanocomposite in food coating and packaging was examined in extending shelf life, minimizing water loss, and preventing microbial infection during the storage of chili (up to 7 days at 37 °C) and banana, respectively. It can be concluded from the results that chitosan-Ag/TiO 2 nanocomposite-based food coating and packaging have competent potential for enhancing the shelf life of moist foods.