Improving strawberry shelf life using chitosan and zinc oxide nanoparticles from ginger-garlic extracts

Improving strawberry shelf life using chitosan and zinc oxide nanoparticles from ginger-garlic extracts

To mitigate spoilage in strawberries, we developed coating formulations composed of chitosan (CH) and zinc oxide nanoparticles (ZnO NPs), enhanced with ginger and garlic extracts. Treated samples of commercial strawberries were exposed to different formulations: 1 % CH, and 1 % ZnO NPs, 2 % ZnO NPs,...

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Bibliographic Details
Main Authors: Ayesha Sani, Dilawar Hassan, Muhammad Ehsan, Elvia Patricia Sánchez-Rodríguez, Dulce Viridiana Melo-Máximo
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Chitosan
Biodegradable
Food preservation
Strawberries
Zno nanoparticles
Natural
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225000757
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