Preparation of natural polymer coating incorporating silver nanoparticles to extend shelf life of passion fruit
Passion fruit is highly perishable because of its vigorous metabolic activity after harvest. Therefore, "green" preservation using safe natural polysaccharides as functional coatings is of significant research interest. This study investigated the combined effects of chitosan and silver n...
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| Format: | Article |
| Language: | English |
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HUJOS
2025-06-01
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| Series: | Tạp chí Khoa học Đại học Huế: Khoa học Tự nhiên |
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| Online Access: | https://jos.hueuni.edu.vn/index.php/hujos-ns/article/view/7772 |
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| _version_ | 1850221071900344320 |
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| author | Ngoc Duy Nguyen Thi Bich Phuong Ho Ho Minh Chau Le Dang Xuan Du |
| author_facet | Ngoc Duy Nguyen Thi Bich Phuong Ho Ho Minh Chau Le Dang Xuan Du |
| author_sort | Ngoc Duy Nguyen |
| collection | DOAJ |
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Passion fruit is highly perishable because of its vigorous metabolic activity after harvest. Therefore, "green" preservation using safe natural polysaccharides as functional coatings is of significant research interest. This study investigated the combined effects of chitosan and silver nanoparticle coatings at varying concentrations on the quality and shelf life of passion fruit. The results show that the appropriate chitosan concentration to prolong the preservation time was 1%. After 20 days of storage at 25 ± 2 °C, the weight loss was 19.59%. The total yeast and mold, soluble solids, acidity, and vitamin C content were 8.1 × 106 CFU/g, 14.5 °Bₓ, 6.31%, and 0.1583 mg/g, respectively. The coating from chitosan 1%-silver nanoparticles 5 mg/L solution was the most effective in the weight loss of the passion fruit at 17.4%, and the fruit peel colour changed insignificantly. The treated samples exhibited a total yeast and mold count of 1.3 × 10⁵ CFU/g, soluble solids of 14.83 °Bx, the acidity of 6.59%, and vitamin C content of 0.1841 mg/g. Interestingly, no silver nanoparticle residues were detected in the fruit flesh. These findings provided a scientific basis and demonstrated the practical potential of silver nanoparticle-chitosan coatings for effective fruit preservation.
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| format | Article |
| id | doaj-art-0b78d0cf1f57430094f8fea73c56331d |
| institution | OA Journals |
| issn | 1859-1388 2615-9678 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | HUJOS |
| record_format | Article |
| series | Tạp chí Khoa học Đại học Huế: Khoa học Tự nhiên |
| spelling | doaj-art-0b78d0cf1f57430094f8fea73c56331d2025-08-20T02:06:49ZengHUJOSTạp chí Khoa học Đại học Huế: Khoa học Tự nhiên1859-13882615-96782025-06-011341B10.26459/hueunijns.v134i1B.7772Preparation of natural polymer coating incorporating silver nanoparticles to extend shelf life of passion fruitNgoc Duy Nguyen0Thi Bich Phuong Ho1Ho Minh Chau Le2Dang Xuan Du3Centre for Nuclear Technologies, Ho Chi Minh City, 70000, VietnamCholimex Food Joint Stock Company, Ho Chi Minh City, 70000, VietnamNature Health NHC Limited Liability Company, Ho Chi Minh City, 70000, VietnamSaigon University, Ho Chi Minh City, 70000, Vietnam Passion fruit is highly perishable because of its vigorous metabolic activity after harvest. Therefore, "green" preservation using safe natural polysaccharides as functional coatings is of significant research interest. This study investigated the combined effects of chitosan and silver nanoparticle coatings at varying concentrations on the quality and shelf life of passion fruit. The results show that the appropriate chitosan concentration to prolong the preservation time was 1%. After 20 days of storage at 25 ± 2 °C, the weight loss was 19.59%. The total yeast and mold, soluble solids, acidity, and vitamin C content were 8.1 × 106 CFU/g, 14.5 °Bₓ, 6.31%, and 0.1583 mg/g, respectively. The coating from chitosan 1%-silver nanoparticles 5 mg/L solution was the most effective in the weight loss of the passion fruit at 17.4%, and the fruit peel colour changed insignificantly. The treated samples exhibited a total yeast and mold count of 1.3 × 10⁵ CFU/g, soluble solids of 14.83 °Bx, the acidity of 6.59%, and vitamin C content of 0.1841 mg/g. Interestingly, no silver nanoparticle residues were detected in the fruit flesh. These findings provided a scientific basis and demonstrated the practical potential of silver nanoparticle-chitosan coatings for effective fruit preservation. https://jos.hueuni.edu.vn/index.php/hujos-ns/article/view/7772passion fruitchitosansilver nanoparticlespreservation |
| spellingShingle | Ngoc Duy Nguyen Thi Bich Phuong Ho Ho Minh Chau Le Dang Xuan Du Preparation of natural polymer coating incorporating silver nanoparticles to extend shelf life of passion fruit Tạp chí Khoa học Đại học Huế: Khoa học Tự nhiên passion fruit chitosan silver nanoparticles preservation |
| title | Preparation of natural polymer coating incorporating silver nanoparticles to extend shelf life of passion fruit |
| title_full | Preparation of natural polymer coating incorporating silver nanoparticles to extend shelf life of passion fruit |
| title_fullStr | Preparation of natural polymer coating incorporating silver nanoparticles to extend shelf life of passion fruit |
| title_full_unstemmed | Preparation of natural polymer coating incorporating silver nanoparticles to extend shelf life of passion fruit |
| title_short | Preparation of natural polymer coating incorporating silver nanoparticles to extend shelf life of passion fruit |
| title_sort | preparation of natural polymer coating incorporating silver nanoparticles to extend shelf life of passion fruit |
| topic | passion fruit chitosan silver nanoparticles preservation |
| url | https://jos.hueuni.edu.vn/index.php/hujos-ns/article/view/7772 |
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