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Enhancement of shelf-life of food items via immobilized enzyme nanoparticles on varied supports. A sustainable approach towards food safety and sustainability

2023; Elsevier BV; Volume: 169; Linguagem: Inglês

10.1016/j.foodres.2023.112940

1873-7145

Sumaira Shouket, Shazia Khurshid, Jahangir Khan, Razia Batool, Abid Sarwar, Tariq Aziz, Majid Alhomrani, Abdulhakeem S. Alamri, Manal Y. Sameeh, Faten Zubair Filimban,

Advanced Nanomaterials in Catalysis

• Shelf-life enhancement of fruits and vegetables through a novel technique by utilization of microbially driven enzyme glucose oxidase . • Casting a fine layer of hydrogen peroxide on the food item that will protect the fruit from decay. • Produced nanoparticles (ZnO, Ag) ligated with Glucose Oxidize (Gox) purified from Aspergillus niger . • Fruit quality parameters such as TSS, pH, weight loss, DPPH free radical capturing performance. • Enzymes ligated on the surface of nanoparticles (ZnONP) were exceptional for extension of post-harvest shelf life of fruits. This study was designed to extend the shelf life of fruits and vegetables through a novel technique based on utilization of microbially driven enzyme glucose oxidase and casting a fine layer of hydrogen peroxide on the food item that protected the fruit from decay. The produced nanoparticles (ZnO, Ag) were ligated with Glucose Oxidize (GOx) purified from Aspergillus niger . Post ligation studies revealed that ligated enzymes display relatively enhanced activity. Four types of sprays were prepared in order to compare their effectiveness. Glucose oxidase/silver nanoparticles (GOx/AgNPs), glucose oxidase/zinc oxide nanoparticles (GOx/ZnONPs), AgNPs and ZnONPs sprays were applied to guava fruit samples as post-harvest therapeutic agents for a period of 15 days. Fruit quality parameters such as total suspended solids (TSS), pH, weight loss, DPPH free radical capturing performance and firmness confirms that usage of the bioconjugates especially that of GOx/ZnONP was curiously active to maintain the physical appearance of fruit well along with no such deterioration in chemical composition of fruit. Consequently, enzymes ligated on the surface of nanoparticles (ZnONP) are exceptional for extension of post-harvest shelf life of fruits such as guava.