Green Nano-Composite Film Coating in Food Preservation | ||||
| Egyptian Journal of Botany | ||||
| Articles in Press, Corrected Proof, Available Online from 30 January 2024 PDF (1.99 MB) | ||||
| Document Type: Special Issue (Review) | ||||
| DOI: 10.21608/ejbo.2024.249460.2571 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Nesren M. El-Basiouny1; Soliman M.A. Soliman 2; Neveen M. Khalil 1; Mohamed N. Abd El-Ghany  1
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| 1Botany and Microbiology Department, Faculty of Science, Cairo University, Giza 12613, Egypt | ||||
| 2Chemistry Department, Faculty of Science, Cairo University, Giza 12613, Egypt | ||||
| Abstract | ||||
| The high demand for fresh vegetables, fruits, cheese, meats, etc. has led to advancements in technology, enabling year-round availability. However, these same technologies have increased the risk of microbial contamination. The processing steps of fresh vegetables as well as fruits can compromise their quality and make them susceptible to contamination and deterioration. Contamination could be by pathogenic bacteria, which can be present in soil or irrigation water. Bacterial spore-formers pose a threat to public health only when they have the opportunity to grow and develop vegetative cells. Meanwhile, fungi are the main contributors to the decay of fruits and fruit products, as they can rapidly grow within tissues and adjust their attack payload. The use of nanotechnology in the development of bioactive packaging materials based on natural biopolymers, such as chitosan, introduced promising results in enhancing the barrier properties of the films. Furthermore, the incorporation of nanoparticles in chitosan films has demonstrated moderate antibacterial behavior and biodegradability, making them suitable for antimicrobial packaging and wound dressings. It is proposed that nano-composite films can improve the functional properties and extend the shelf life of fruits and vegetables. Moreover, they are capable of preserving food at nutritional value and at the same time, they are considered safe and sometimes edible. | ||||
| Keywords | ||||
| Alginate films; Chitosan films; Food preservation; Microbial contamination; Microbial susceptibility; Nano-composite films | ||||
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