Synthesis of hydrothermal-assisted papaya peel-derived carbon quantum dots impregnated carboxymethyl cellulose and pectin crosslinked nanohydrogel for shelf-life enhancement of strawberry
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Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study focuses on utilizing papaya peel to produce carbon quantum dots (PP-CQDs) via a hydrothermal method and the PP-CQDs are subsequently embedded into carboxymethyl cellulose and pectin nanohydrogel to enhance the shelf-life of strawberries. The synthesis of PP-CQDs was found to be optimal under conditions of 12 h and 200 degrees C, resulting in a quantum yield of 39.15% and an average particle size of 4.16+0.07 nm. The PP-CQDs had intense blue luminescence and a peak absorbance at 262 nm when exposed to UV light. They also displayed unique fluorescence emission at 260 nm and excitation at 526 nm. Particle size was not significant for both control (176.4 + 0.18 nm) and PP-CQDs embedded nanohydrogel (175.8 + 0.09 nm). The PP-CQDs nanohydrogel composite demonstrated high cell viability (95.12+0.78 to 98.43+0.96 %) as well as excellent antibacterial efficacy against pathogenic Staphylococcus aureus bacteria during time-kill and anti-quorum activity. Both types of coated strawberries exhibited non-significant differences in weight loss (16.85+0.18 and 16.34 +0.39 %) as compared to uncoated strawberries (20.87+0.42 %) during storage. The firmness of both coated strawberries was found to be significantly higher as compared to uncoated samples, while strawberries coated with composite nanohydrogel showed enhanced microbial stability. Overall, PP-CQDs embedded nanohydrogel could be a promising coating material to enhance the shelf-life of highly perishable fruits.
Açıklama
Anahtar Kelimeler
Nanohydrogel, Edible coating, Fluorescent, Hydrothermal, Antimicrobial
Kaynak
International Journal of Biological Macromolecules
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
283
