Influence of ZnO and CuO nanoparticle on the shelf life and physiochemical properties of guava (Psidiumguajava) fruits and juice

Abstract

ABSTRACT This research was done to study the guava and guava juice treated with ZnO and CuO nanoparticles synthesized by the sol-gel method, and stored at room temperature (R.T.) for 15 days. The effectiveness of ZnO and CuO nanoparticles on all treatment was studied by using physiochemical characteristics such as pH, T.S.S. Moisture content, acidity and microbiological testing, morphological changes within the samples by S.E.M. and changes in structure by using x-ray diffraction technique at the interval of 0, 5, 10, and 15 days of storage period. The result indicates minimal changes in physicochemical parameters during the storage period, such as T.S.S. pH, acidity, and Microbial count of treated samples as compared to untreated samples. Coating ZnO and CuO nanoparticles on guava reduces the water loss and prevents microbes’ growth. Applying nanoparticles to guava and guava juice is beneficial in increasing the durability of guava and guava juice.

Keywords

• CuO and ZnO nanoparticles
• shelf life
• physiochemical parameters
• S.E.M.
• XRD
• microbial count