Antibacterial and Antifungal Properties of Cassava Starch, Xanthan Gum and Zinc Oxide Nanoparticles Coating Solution for Banana (Musa acuminate) Preservation
Nadya Hajar1,2, N. S. A. Malek5,6, N. F. Rosman5,6, Ilyanie, H. Y. 3, Nur Amirah Syazwani Razali4, Noor Baity Saidi4, Eddie Ti Tjih Tan1,2, and N. A. Asli5,6*

1Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan, Malaysia

2Alliance of Research & Innovation for Food (ARIF), Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan, Malaysia

3School of Biology, Universiti Teknologi MARA, Negeri Sembilan Branch, Kuala Pilah Campus, 72000 Kuala Pilah, Negeri Sembilan, Malaysia

4Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia

5Centre for Functional Materials and Nanotechnology, Institute of Science, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

6School of Physics and Materials Studies, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

*Corresponding author: asnida1462[at]uitm.edu.my

Abstract

Bananas are a nutritious energy source and a key raw material for various products. However, their short shelf life poses a challenge, driven partly by microbial infection. This study explores an innovative edible coating solution combining cassava starch, xanthan gum, and zinc oxide nanoparticles (ZnO NPs) to preserve bananas. The antibacterial properties of the coating solution were tested in vitro using the disc diffusion method against Escherichia coli and Staphylococcus aureus, with results indicating an inhibitory concentration of 1% ZnO NPs. Microbial growth was assessed by measuring the OD600 value standard for cell density, and these results were consistent with those obtained from the disc diffusion method. Additionally, the antifungal properties were evaluated in vitro against Fusarium oxysporum f.sp. cubense (Foc), also showing inhibition at 1% ZnO NPs. The antifungal properties were further tested in vivo by dipping bananas in the coating solution, where a significant difference in inhibition zones was observed between coated and uncoated bananas. The coating solution grasps the synergistic effects of cassava starch as a protective layer, ZnO NPs as antimicrobial agents, and xanthan gum for improved adhesion. This study highlights the potential of this edible coating in preserving bananas, addressing both local market demands and export opportunities.

Keywords: antibacterial- antifungal- edible coating- zinc oxide nanoparticles- banana- shelf-life

Topic: Agricultural and bioprocess engineering