Open AccessPost-Harvest Application of Tara Gum Coating Incorporated With Silver Nanoparticles for Preservation of Banana
Author(s) -
Jonas Bianchi,
Saymon Menezes de Souza,
Igor Leão dos Santos
Publication year - 2022
Publication title -
biointerface research in applied chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.216
H-Index - 11
ISSN - 2069-5837
DOI - 10.33263/briac131.081
Subject(s) - rheology , coating , materials science , silver nanoparticle , transmission electron microscopy , reagent , dispersity , chemical engineering , chemistry , nanoparticle , composite material , polymer chemistry , nanotechnology , organic chemistry , engineering
The use of natural nanocomposite to increase shelf-life has gained space in the packaging sector. Therefore, this research produced a Tara Gum coating with Silver Nanoparticles (AgNP) for banana cv. Caturra conservation. The AgNP synthesis was optimized by an experimental design, the size as a dependent variable. The best points were: 300 rpm of stirring, the temperature of 25 ºC, and the reagent flow of 2.5 mL·min-1. The obtained size was 20.08 ± 0.17 nm, and Polydispersity Index was 0.321 ± 0.047 nm. Transmission Electron Microscopy showed smaller particles than 100 nm and dispersed. The rheological study presented the Tara Gum solution as a pseudoplastic fluid, and the addition of AgNP did not alter Tara Gum's rheological behavior. The coating could slow up the fruit skin ripening; withholding in 2 % the weight loss; increasing the resistance; increasing 88 % of malic acid content, while the control sample increased just 24 %; and kept ºBrix in low levels.