Optimizing banana preservation with bandgap-dependent curcumin-modified Cu-doped-ZnO nanoparticles in chitosan edible coatings
Year: 2025
Type: article
Abstract: ZnO nanoparticles possess antimicrobial properties and are widely used in food packaging to enhance food safety and shelf life. This study aimed to synthesize and characterize novel Cu-doped ZnO nanoparticles (Cu-ZnO) further modified with curcumin (Cu-ZnO@cur) to improve antibacterial activity by lowering band gap energy. The efficacy of these nanoparticles was evaluated as an active ingredient in chitosan-based edible coatings for banana preservation. The materials were characterized using X-ray diffraction (XRD), Fourier Transform Infrared (FTIR) spectroscopy, UV–visible diffuse reflectance spectroscopy (UV-visible DRS), and Transmission Electron Microscopy (TEM). Antibacterial activity was tested against Staphylococcus aureus (Gram-positive) and Escherichia coli (Gram-negative) using the disc diffusion method. The nanoparticles were then incorporated into a chitosan-based matrix and applied as an edible coating for bananas. Cu3%-ZnO and Cu1%-ZnO@cur nanoparticles exhibited the most potent antibacterial activity, with inhibition zones of 13.67 mm and 9.45 mm (against Staphylococcus aureus ) and 11.83 mm and 12.89 mm (against E. coli ), respectively. Chitosan coatings containing 1% (w/w) Cu3%-ZnO and Cu%-ZnO@cur significantly reduced banana mass loss by 16.42% and 17.58% after seven days of storage. Our findings highlight their potential as effective, eco-friendly antimicrobial agents for enhancing the shelf life of fresh produce and advancing sustainable food packaging solutions.
Source: Surfaces and Interfaces
Institution: Universitas Gadjah Mada
Language: English
Subfield: Biomaterials
Field: Materials Science
Domain: Physical Sciences
Open Access status: hybrid
Estimated APC paid: $2,670
OpenAlex ID: W4407866148