Silk nanodisc based edible chitosan nanocomposite coating for fresh produces: A candidate with superior thermal, hydrophobic, optical, mechanical and food properties

This paper demonstrates the fabrication of silk nanodisc (SND) dispersed chitosan (CS) based new edible coating as a candidate for superior thermal, hydrophobic, optical, mechanical, and physicochemical properties, which further provide remarkable storage quality for banana fruits. Fabrication of SND is attained following acid hydrolysis of silk fibroin (SF), where the successful nanostructures formulations are analyzed by FESEM, FETEM and XRD analysis delivering disc shaped morphology with amplified crystallinity (similar to 95.0%). The SF has been fabricated from waste muga cocoons using the degumming process. The superior thermal stability of SND compared to SF portray a new era in required heat resistant packaging. The effectiveness of SND is investigated on packaging properties of CS biocomposites including thermal, wettability, mechanical, color, surface morphology, and others. Wettability of SND incorporated CS biocomposite enhanced by similar to 10 degrees suggesting improved hydrophobicity. The edible coatings are a new candidate to improve the shelf life of bananas over 7 days at 25 degrees C for prevailing original weight, optical property, firmness, and others.

Automated summary

This study demonstrates the fabrication of a new edible coating using silk nanodisc dispersed chitosan, which provides superior thermal, hydrophobic, optical, mechanical, and physicochemical properties for banana storage. The effectiveness of silk nanodisc in improving packaging properties, enhancing wettability, and thermal stability of chitosan biocomposites has been investigated.