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Chitosan hydrochloride-gum Arabic-passion fruit seed oil nanoparticle edible coating to control fungal infection and maintain quality parameters of strawberries

2024; Elsevier BV; Volume: 161; Linguagem: Inglês

10.1016/j.foodcont.2024.110360

1873-7129

Alessandra Silva Araújo, Gerlane Souza de Lima, Ihasmyn dos Santos Nunes, Júlio César Ribeiro de Oliveira Farias de Aguiar, Daniela Maria do Amaral Ferraz Navarro, Natália Ferrão Castelo Branco Melo, Nereide Stela Santos-Magalhães, Rodrigo França, Rafaela de Siqueira Ferraz Carvalho, Thayza Christina Montenegro Stamford,

Phytochemicals and Antioxidant Activities

The aim of this research was to develop an edible coating based on chitosan hydrochloride-gum arabic-passion fruit seed oil nanoparticles (PFSO-NP) with antifungal activity and preservative action, for maintenance of the physical-chemical quality parameters of strawberries during storage at 25 °C and 4 °C. Chitosan hydrochloride was obtained by dialysis of fungal chitosan, and the passion fruit seed oil was extracted by cold pressing. The nanoparticles elaborated by the complex coacervation technique were spherical and dense. Thermal and FTIR analyses of PFSO-NP confirmed the encapsulation and thermal stability. The nanoparticles exhibited antifungal activity against Colletotrichum siamense, and Aspergillus niger. The developed coating preserved the physical-chemical quality parameters and reduced the incidence of fungal decomposition in strawberries during storage. Therefore, this study suggests the development of PFSO-NP as a viable alternative to synthetic chemicals and packaging to extend the shelf life of fruits, contributing to the Sustainable Development Goals.