Active Bionanocomposite Coating Quality Assessments of Some Cucumber Properties with Some Diverse Applications during Storage Condition by Chitosan, Nano Titanium Oxide Crystals, and Sodium Tripolyphosphate

Mahmoud Helal; Rokayya Sami; Eman Algarni; Garsa Alshehry; Huda Aljumayi; Amina A. M. Al-Mushhin; Nada Benajiba; Murthy Chavali; Nishant Kumar; Abdullah Iqbal; Salman Aloufi; Amal Alyamani; Nawal Madkhali; Abeer Almasoudi

doi:10.3390/cryst12020131

Crystals (Jan 2022)

Active Bionanocomposite Coating Quality Assessments of Some Cucumber Properties with Some Diverse Applications during Storage Condition by Chitosan, Nano Titanium Oxide Crystals, and Sodium Tripolyphosphate

Mahmoud Helal,
Rokayya Sami,
Eman Algarni,
Garsa Alshehry,
Huda Aljumayi,
Amina A. M. Al-Mushhin,
Nada Benajiba,
Murthy Chavali,
Nishant Kumar,
Abdullah Iqbal,
Salman Aloufi,
Amal Alyamani,
Nawal Madkhali,
Abeer Almasoudi

Affiliations

Mahmoud Helal: Department of Mechanical Engineering, Faculty of Engineering, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
Rokayya Sami: Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
Eman Algarni: Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
Garsa Alshehry: Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
Huda Aljumayi: Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
Amina A. M. Al-Mushhin: Department of Biology, College of Science and Humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
Nada Benajiba: Department of Basic Health Sciences, Deanship of Preparatory Year, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
Murthy Chavali: Office of the Dean (Research) and Division of Chemistry, Department of Science, Faculty of Science & Technology, Alliance University, Chandapura-Anekal Main Road, Bengaluru 562106, Karnataka, India
Nishant Kumar: Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship & Management, Plot No. 97, Sector 56, HSIIDC, Industrial Estate, Kundli, Sonipat 131028, Haryana, India
Abdullah Iqbal: Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
Salman Aloufi: Department of Biotechnology, College Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
Amal Alyamani: Department of Biotechnology, College Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
Nawal Madkhali: Department of Physics, College of Sciences, Imam Mohammad Ibn Saud Islamic University (IMISU), Riyadh 11623, Saudi Arabia
Abeer Almasoudi: Food Science Department, College of Science, Branch of the College at Turbah, Taif University, Taif 21944, Saudi Arabia

DOI: https://doi.org/10.3390/cryst12020131
Journal volume & issue: Vol. 12, no. 2
p. 131

Abstract

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Cucumbers have a short shelf-life of about 14 days, they are perishable due to the high moisture content. This study aimed to study the effects of nano-coating material such as titanium nanoparticles and chitosan with the addition of sodium tripolyphosphate as a crosslinker to enhance cucumber quality during storage. Some essential physical, chemical, and biological parameters were determined. CH-Nano-ST (chitosan/nano titanium oxide crystals/sodium tripolyphosphate) retained the maximum greenness, −7.99, compared to CH-Nano samples, which recorded −7.31. CH-Nano (chitosan/nano titanium oxide crystals) remained the lightest, 44.38, and CH-Nano-ST was a little darker (43.73) compared to the others treatments. The discoloration was extra severe with control (22.30), which started to spoil after the end of the first week. After 21 days of the storage period at 10 °C, the reducing sugars content reduced to reach −0.64 g/100 g and −0.21 g/100 g for CH-Nano and CH-Nano-ST treatments, respectively. The CH-Nano-ST treatment presented a lower value of toughness, followed by CH-Nano at the end of the storage period. Moreover, the highest crispness index was detected for CH-Nano (5.12%), while CH-Nano-ST treatment had a slight decline to reach 4.92%. The biological results indicated that CH-Nano-ST treatment can be applied to delay the microbial contamination of Salmonella spp. in cucumbers as it reached 0.94 log CFU/g, while the CH-Nano treatment reached 1.09 log CFU/g, at the end of the storage period. In summary, nano-coating treatments with the addition of sodium tripolyphosphate can be applied to regulator postharvest quality measurements of the biological activities in cucumbers during storage at 10 °C until 21 days.

Published in Crystals

ISSN: 2073-4352 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Science: Chemistry: Crystallography
Website: http://www.mdpi.com/journal/crystals/

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