Effect of Nano Silicon Dioxide Coating Films on the Quality Characteristics of Fresh-Cut Cantaloupe

Sami, Rokayya; Almatrafi, Manal; Elhakem, Abeer; Alharbi, Mona; Benajiba, Nada; Helal, Mahmoud

doi:10.3390/membranes11020140

Open AccessArticle

Effect of Nano Silicon Dioxide Coating Films on the Quality Characteristics of Fresh-Cut Cantaloupe

by

Rokayya Sami

^1,*

,

Manal Almatrafi

¹,

Abeer Elhakem

²,

Mona Alharbi

²,

Nada Benajiba

³ and

Mahmoud Helal

⁴

¹

Department of Food Science and Nutrition, College of Sciences, Taif University, Box P.O. 11099, Taif 21944, Saudi Arabia

²

Department of Biology, College of Science and humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia

³

Department of Basic Health Sciences, Deanship of Preparatory Year, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia

⁴

Department of Mechanical Engineering, Faculty of Engineering, Taif University, Box P.O. 11099, Taif 21944, Saudi Arabia

^*

Author to whom correspondence should be addressed.

Membranes 2021, 11(2), 140; https://doi.org/10.3390/membranes11020140

Submission received: 5 January 2021 / Revised: 13 February 2021 / Accepted: 15 February 2021 / Published: 17 February 2021

(This article belongs to the Section Inorganic Membranes)

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Abstract

The prime objective of the research was to explore the coating effects of chitosan and nano-silicon dioxide with nisin as an antimicrobial agent on physicochemical properties, microbiological stability, and sensorial quality changes during the storage at 4 °C. The combination of nano-material and chitosan in addition to nisin was effective for reducing the postharvest attributes of fresh-cut cantaloupes in addition to the highest score in sensory evaluation. Chitosan coating treatment enhanced the microbiological quality 2.50 log CFU/g and 1.87 log CFU/g for aerobic counts and mold/yeasts populations, respectively. In a word, the combination of chitosan/nano-silica/nisin treatment was the best condition for fresh-cut cantaloupe shelf life extension by maintaining color, vitamin C 22.29 mg/100g, peroxidase activity 8.06 U/min.g, and other microbiological tests up to storage time of 8 days.

Keywords: chitosan; nano-silicon dioxide; shelf-life; cantaloupe; microbial activity

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MDPI and ACS Style

Sami, R.; Almatrafi, M.; Elhakem, A.; Alharbi, M.; Benajiba, N.; Helal, M. Effect of Nano Silicon Dioxide Coating Films on the Quality Characteristics of Fresh-Cut Cantaloupe. Membranes 2021, 11, 140. https://doi.org/10.3390/membranes11020140

AMA Style

Sami R, Almatrafi M, Elhakem A, Alharbi M, Benajiba N, Helal M. Effect of Nano Silicon Dioxide Coating Films on the Quality Characteristics of Fresh-Cut Cantaloupe. Membranes. 2021; 11(2):140. https://doi.org/10.3390/membranes11020140

Chicago/Turabian Style

Sami, Rokayya, Manal Almatrafi, Abeer Elhakem, Mona Alharbi, Nada Benajiba, and Mahmoud Helal. 2021. "Effect of Nano Silicon Dioxide Coating Films on the Quality Characteristics of Fresh-Cut Cantaloupe" Membranes 11, no. 2: 140. https://doi.org/10.3390/membranes11020140

APA Style

Sami, R., Almatrafi, M., Elhakem, A., Alharbi, M., Benajiba, N., & Helal, M. (2021). Effect of Nano Silicon Dioxide Coating Films on the Quality Characteristics of Fresh-Cut Cantaloupe. Membranes, 11(2), 140. https://doi.org/10.3390/membranes11020140

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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Effect of Nano Silicon Dioxide Coating Films on the Quality Characteristics of Fresh-Cut Cantaloupe

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