Optimized alginate and Aloe vera gel edible coating reinforced with nTiO2 for the shelf-life extension of tomatoes

Salama, Hend E.; Abdel Aziz, Mohamed S.

Optimized alginate and Aloe vera gel edible coating reinforced with nTiO2 for the shelf-life extension of tomatoes

2020

Salama, Hend E. | Abdel Aziz, Mohamed S.

This work aims to prepare multifunctional edible coating based on alginate and Aloe vera (AV) optimized to minimum water vapor permeability (WVP) using Box-Behnken design. Titanium oxide nanoparticles (nTiO₂) were incorporated into the optimized film at different contents. FTIR confirmed the structures, while XRD confirmed nTiO₂ incorporation with a size ranging from 20.38 to 28.81 nm. The UV-shielding was enhanced either in the presence of AV or nTiO₂. Thermal stability by TGA was improved upon increasing the nTiO₂ content. WVP was significantly decreased from 21.53 g mm/m² day kPa for calcium alginate to 7.18 g mm/m² day kPa in the presence of AV and nTiO₂ (5 wt%). Color measurements showed non-significant changes in the film's transparency after AV and nTiO₂ incorporation. Mechanical and antimicrobial properties were improved in the presence of nTiO₂. Shelf-life studies on tomatoes showed significant resistance to mass loss and spoilage when coated with (alginate/AV) film containing 5 wt% of nTiO₂.

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