Curcumin loaded iron functionalized biopolymeric nanofibre reinforced edible nanocoatings for improved shelf life of cut pineapples

The current research investigates the development of curcumin (Cur) loaded chitosan (CS)/iron functionalized cellulose nanofibers (mgCNF) based edible coating for perishable cut fruit, which is a non-toxic eatable packaging with improved anti-cancer, physicochemical, thermal, and food properties. The modification in cellulose nanofibres (CNF) through fabricating mgCNF improved the surface properties of Cur loaded CS materials (suggested by FESEM). Further, the weight percentage of various elements such as carbon, oxygen, iron, and nitrogen was found to be as 54.4, 38.4, 5.2, and 1.9 % (w/w), respectively, in the developed Cur loaded CS/mgCNF (1.5 % (w/w)) based materials (obtained by EDX analysis). Interestingly, the work provides value addition to the perishable cut pineapple fruit in form of eatable packaging materials with the iron content of similar to 3.6 ppm, which is within permissible limit according to WHO guidelines. It is worth mentioning that the presence of Cur with CS based biocomposites exhibited anti-cancer activity by disrupting the cell membrane of HeLa (cervical cancer) cells with cell viability of similar to 17 % and similar to 98 % for CS/mgCNF (1.5 % (w/w)) with and without Cur, respectively. The thermal properties in terms of onset degradation temperatures (10 % weight reduction) for Cur loaded CS, CS/CNF (1 % (w/w)) and CS/mgCNF (1 % (w/w)) were 78.6, 90.8, and 82.3 degrees C, respectively, which provides an additional approach to use these materials for heat unstable food items. Therefore, the present investigation provides a novel approach towards supplementing the iron functionalized food products with anti-cancer activity and improved performance to reduce food waste.

Automated summary

The research focuses on developing a curcumin-loaded chitosan/iron functionalized cellulose nanofibers based edible coating for perishable cut fruits, enhancing their anti-cancer, physicochemical, and thermal properties. Modification in cellulose nanofibers and elemental analysis revealed the effectiveness of the developed edible packaging with iron content within permissible limit. Additionally, the presence of curcumin in the packaging displayed anti-cancer activity, making it a promising solution for food waste reduction and improved food safety.