Layer-by-Layer Surface Modification of Fruits with Edible Nano-Coatings

Abstract:

A new method for the surface modification of the surface of fruits based on the Layer-by-Layer (LbL) deposition of polyelectrolyte multilayers (PEM) is presented. Mangoes fruits were coated by sequential dipping in solutions of either Poly(diallyldimethylammonium chloride), (PDADMAC) or Poly(styrene sulfonate sodium salt) (PSS). After the deposition of only few polyelectrolyte layers, the skin of the fruits was changed from hydrophobic to hydrophilic as shown by contact angles measurements decreasing from 90 to 10. Fourier transform infrared spectroscopy (FTIR) was used to confirm the deposition of the PEM coating on the fruit which was then used as a matrix to load curcumin as model compound. Ultraviolet Visible (UV-Vis) spectroscopy was used to evaluate the amount of a curcumin loaded on the fruit surface as a function of the thickness of the film by indirect leaching in ethanol. This coating method provides a new approach to dope active compound on the fruit surface such as anti-oxidant, fragrance, color and other nutriment which could increase the market value of fruits.

• Periodical: Applied Mechanics and Materials (Volumes 229-231)
• Pages: 2745-2748
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.229-231.2745
• Online since: November 2012
• Authors: Paveenuch Kittitheeranun, Stephan Thierry Dubas, Luxsana Dubas
• Keywords: Curcumin, Edible Coating, Layer-By-Layer

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DOI: 10.1021/la1003676

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