Abstract
Perishable food products, including fruits, vegetables, and seafood, require preservation techniques to extend their shelf life. In recent years, nanotechnology has emerged as a promising approach to enhance the properties of edible coatings. Nanocomposite coatings incorporating various materials and technologies have been developed to optimize coating performance. PSA, SEM, XRD, and FT-IR analyses were conducted to characterize the physical and morphological properties of these nanocomposite coatings. The findings indicated that the use of Ultra-Turrax (UT) technology in the preparation of the coating solution resulted in smaller particle sizes (458.9-1037.2 nm), improved visual appearance, and smoother films with uniformly distributed nanoparticles on the surface. XRD and FT-IR analyses confirmed the crystallinity and functional groups of ZnO and TiO₂ within the nanocomposite coatings. These newly developed coatings have significant potential as environmentally friendly packaging materials and preservation technologies to extend the shelf life of perishable food products.
Keywords: Nanocomposite coatings; chitosan; carrageenan; nano ZnO; nano TiO2