Biosynthesis of CMC-Guar gum-Ag0 nanocomposites for inactivation of food pathogenic microbes and its effect on the shelf life of strawberries
VimalaKanikireddya, KokkaracheduVaraprasadb, M. SandhyaRanic, P.Venkataswamya B. JaganMohan Reddyd, M.Vithala
Department of Chemistry, Osmania University, Hyderabad, 500 007, India
A few fruits have short post-harvest life due to high metabolic activity, relatively high water content vulnerability towards microbes and loss of weight during their storage. Carboxymethyl cellulose (CMC)-Guar gum-silver nanocomposite films (CG-Ag0NC) are developed to address these issues. The silver nanoparticles were generated in the CMC-Guar gum matrix through a reduction by Mentha leaves extract. All the films were characterized by UV–vis spectroscopy, FT-IR, TGA, XRD, SEM, TEM, and zeta potential measurements. The antimicrobial activity of CG and CG-Ag0NC was measured by determining their zone inhibition values with ten food pathogenic microbes. The shelf life of CG-Ag0NC films was tested with the model fruit, strawberries, and compared with other packing films. The results are encouraging in terms of freshness, shelf-life and weight loss.
Keywords: Carboxymethyl cellulose, Guar gum, Silver nanoparticles, Food pathogenic bacteria, Strawberries