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Green and multifunctional chitosan-based conformal coating as a controlled release platform for fruit preservation
Guohuan Huang1, Liushan Huang1, Chao Geng1
1Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530006, China.
A novel green coating made from chitosan, nano-humic acid, and curcumin effectively preserves perishable foods. This innovative food preservation method extends freshness by at least nine days, reducing food waste.
Area of Science:
- Materials Science
- Food Science
- Biotechnology
Background:
- Food waste from perishable food decay is a significant global challenge.
- Conventional food preservatives often lack efficacy and can pose environmental concerns.
- Developing sustainable and effective food preservation solutions is crucial.
Purpose of the Study:
- To develop a green, multifunctional conformal coating for perishable food preservation.
- To investigate the properties and effectiveness of a novel coating based on chitosan, nano-humic acid, and curcumin.
- To assess the coating's ability to extend the shelf life of fruits.
Main Methods:
- Fabrication of a conformal coating using hydrogen-bonding interactions between chitosan, nano-humic acid, and curcumin.
- Characterization of the coating's surface morphology, mechanical properties (tensile strength), and antioxidant/antibacterial activities.
- Evaluation of the coating's long-term preservative release profile (up to 38 days).
- Demonstration of the coating's effectiveness on four types of perishable fruits, comparing coated versus uncoated samples.
Main Results:
- The hydrogen-bonding network enhanced surface roughness, improving adhesion to fruit surfaces.
- The coating exhibited significant mechanical strength (31.4 MPa) and potent antioxidant/antibacterial properties (inhibition zone ≥5 mm).
- Controlled release of active compounds was achieved for up to 38 days.
- Coated fruits maintained freshness and appearance at least 9 days longer than controls, demonstrating universal effectiveness.
Conclusions:
- The developed chitosan-based coating offers a promising, eco-friendly solution for reducing food waste.
- Its multifunctional properties, including enhanced adhesion, mechanical strength, and bioactivity, contribute to effective food preservation.
- The coating's degradability, use of renewable biomaterials, and ease of production align with sustainable practices.
