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Facile Mechanochemical Approach To Synthesizing Edible Food Preservation Coatings Based On Alginate/Ascorbic Acid-Layered Double Hydroxide Bio-Nanohybrids
journal contribution
posted on 2020-08-05, 16:36 authored by Chamalki Madhusha, Imalka Munaweera, Veranja Karunaratne, Nilwala KottegodaA bionanohybrid
based on ascorbic acid-intercalated layered double
hydroxides (LDHs) was synthesized using a facile and novel mechanochemical
grinding technique, and its efficacy as an edible food coating is
reported. Ascorbic acid-intercalated Mg-Al-LDHs (AA-LDHs) are synthesized
using a green water-assisted grinding approach. The successful synthesis
of the mechanochemically ground AA-LDHs was confirmed by the shifts
observed in the basal peaks of the LDHs based on a powder X-ray diffraction,
changes in the positions of vibrational frequencies of ascorbic acid
based on Fourier Transform Infrared Spectroscopy, and significant
changes in the intensity and peak positions of the core–shell
bands based on X-ray photoelectron spectroscopy. The resulting nanohybrid
further demonstrates thermal stability in thermogravimetric and derivative
thermogravimetric analysis. Transmission electron microscopy images
of the mechanochemically synthesized AA-LDHs reveal a plate-like morphology,
which is a characteristic of the hydrotalcite-like structure. In a
novel application, an edible coating was prepared by blending the
AA-LDHs into a biocompatible alginate matrix, and the coating was
developed on freshly plucked strawberries using the dip-coating method.
In order to evaluate the efficacy of the coating, the total phenolic
content, pH, microbial growth, weight loss, titratable acidity, and
ascorbic acid content were monitored in the coated and uncoated fruits
for a period of 18 days. The results reveal that the shelf life of
strawberries increases from 9 days to 15 days for the nanohybrid coated
fruits, suggesting the potential food preservation applications of
the nanohybrid.
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thermogravimetric analysis15 daysbasal peakspowder X-ray diffractionweight lossfood preservation applicationsnovel applicationplate-like morphology9 daysdip-coating methodtitratable acidityphenolic contentshelf lifenovel mechanochemicalSynthesizing Edible Food Preservati...transmission electron microscopy images18 daysground AA-LDHsbiocompatible alginate matrixascorbic acidAscorbic acid-intercalated Mg-Al-LDHsvibrational frequenciesnanohybridefficacyhydrotalcite-like structurestrawberries increasesstrawberryfood coatingpeak positionsFourier Transformascorbic acid contentX-ray photoelectron spectroscopyFacile Mechanochemical Approachascorbic acid-intercalated
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