GREEN SYNTHESIS OF ZnO NANO-PARTICLES FROM JAMUN (Syzygium cumini) SEEDS FOR SHELF LIFE ENHANCEMENT OF SAPOTA FRUIT

Loading...
Thumbnail Image
Date
2023-05-23
Journal Title
Journal ISSN
Volume Title
Publisher
ACHARYA NG RANGA AGRICULTURAL UNIVERSITY
Abstract
Sapota (Manilkara zapota) is a tropical fruit originated in Central America and Mexico and belong’s to the family Sapotaceae holds fifth rank in both production and consumption in India. It is a climacteric fruit which requires ethylene to ripen due to which it gets ripens within 3-5 days after harvest. Sapota fruit contains various important nutrients which has certain health benefits. Being a climacteric fruit and has a less post harvest life which results in high production of ethylene, rate of respiration and reduction in weight leads to deterioration in the fruit quality. Edible nano particle coating is an eco friendly technique by overcoming degradation and used to increase the shelf life of fruits by creating semi-permeable barrier around the food surface and maintains the nutritive value within fruit. The quality parameters of sapota fruits viz., physiological weight loss (PWL), pH, total soluble solids (TSS), reducing sugars (%), titrable acidity (%), firmness (N), phenols (mg/100g), colour value (L*, a* and b*) and microbial load (cfu/mL) were studied during initial day were 0.00, 5.77±0.16, 13.51±0.13, 6±0.1, 0.37±0.02, 4.04±0.05, 133.87±1.59, (64.71±0.41, 7.01±0.08 and 25.10±0.18) and 0.6±0.06 × 104 respectively on initial day. Shelf life of sapota fruit was 6 days in ambient and 12 days in cold storage condition. Alkaloid, flavanoid, saponins, carbohydrate, fat, essential oil, phenols and tannins are the major chemical constituents of the extracts obtained from jamun seed. Glycosides, phytosterols, proteins and amino acids shows negative result for the test. The amount of alkaloids, carbhohydrates, oils, fat, flavonoids, saponins, tannins and phenols are 12.80±1.73, 32.94±2.16, 7.10±0.79, 1.80±0.16, 26.40±2.36, 3.27±0.25, 4.6±0.97 and 70.6±2.92, respectively. Zetasizer analysis showed that, the average size of the biosynthesized zinc oxide nanoparticles was 37.77 nm and its zeta potential was found to be -24.00 mV, respectively. UV-Visible spectrophotometer showed SPR band of biosynthesized ZnO xviii NP’s @ 368.00 nm. The morphology analysis using SEM revealed that, the biosynthesized ZnO NP’s was in spherical shape and elemental composition was 42.47% for Zn and 28.66% for O. XRD study confirmed that, the resultant nanoparticles were hexagonal wurtzite in nature and intensity of peak reflected high degree of crystallinity. The AFM results revealed that, height and width of the arbitrarily selected standard ZnO NP’s was 0.15 and 1.7 μm. Major peak (3765.05 cm-1) and minor peak (547.78 cm-1) as a surface adsorption of functional group of zinc oxide nanoparticles. Antimicrobial activity of zinc oxide nanoparticles shows good efficacy against all the microorganisms such as Bacillus cereus (28 mm) shows highest inhibition compared with the acetic acid bacteria -2 (26 mm) and fallowed by acetic acid bacteria -1 (24 mm) for bacteria, Mucor (21 mm) shows highest zone of inhibition fallowed by Geotrichum candidum (17 mm) and Aspergillus niger (15 mm) for fungus and Brettanomyces custersii (18 mm) shows highest zone of inhibition fallowed by Pichia anomala (15 mm) and Candida albicana (15 mm) having equal inhibition for mold/yeast in T4 @ 200 ppm. Effect of zinc oxide nanoparticles on shelf life and quality parameters of sapota were recorded at ambient as well as in cold storage condition. Among all the treatments, ZnO NP’s of 150 ppm concentration was better in maintaining various parameters like physiological weight loss, pH, total soluble solids (TSS), reducing sugars, titrable acidity, firmness, phenols, colour value (L*, a* and b*) and microbial load. It was also observed that @ 50 and 200 ppm biosynthesized ZnO NP’s had decreasing effect on quality parameters. Hence, among all concentrations, 150 ppm was considered optimum in maintaining the quality parameters of sapota over a period of time (12 and 21 days) both in ambient and cold storage condition. Hence the shelf life of zinc oxide nanoparticles coated sapota fruits was doubled i.e., 12 and 21 days for ambient and cold storage condition, respectively. Keywords: Anti-microbial study, Physio-chemical properties, Sapota fruits, Shelf life enhancement and Zinc oxide nanoparticles
Description
GREEN SYNTHESIS OF ZnO NANO-PARTICLES FROM JAMUN (Syzygium cumini) SEEDS FOR SHELF LIFE ENHANCEMENT OF SAPOTA FRUIT
Keywords
Citation
Collections