Development of a nanotechnology-based preservative for shelf life extension of fruits

Abstract

This work aims to develop a fruit preservative using banana starch, chitosan nano particles and thymol (BS/CNP/Thy) so as to enhance the shelf life of fruits. The preservatives were prepared using different concentrations of banana starch (0.5%, 1%, 2% w/w%) using a solvent casting method. The resulting films were characterized in terms of mechanical and water transmission rate properties. The addition of chitosan nanoparticles to the banana starch improved the mechanical properties of the films. The increment in starch concentration generally improved the TS and EAB, however, however addition of 2%w/ w starch reduced these values. It was also found that the addition of thymol reduced the tensile strength (TS) but had no significant effect on the elongation at break (EAB) and led to a slight increase in the WVTR. BS/CNP/Thy-bio-nanocomposite films demonstrated the potential to lengthen the shelf life of tomatoes whereby the tomatoes exhibited low weight loss. In addition, minimal mold growth was observed on the sliced tomatoes that were in direct contact with the during 15 days of storage, hence proving the promising application of the films as fruit preservatives.