Optimized alginate and Aloe vera gel edible coating reinforced with nTiO2 for the shelf-life extension of tomatoes.

This work aims to prepare multifunctional edible coating based on alginate and Aloe vera (AV) optimized to minimum water vapor permeability (WVP) using Box-Behnken design. Titanium oxide nanoparticles (n TiO 2) were incorporated into the optimized film at different contents. FTIR confirmed the structures, while XRD confirmed n TiO 2 incorporation with a size ranging from 20.38 to 28.81 nm. The UV-shielding was enhanced either in the presence of AV or n TiO 2. Thermal stability by TGA was improved upon increasing the n TiO 2 content. WVP was significantly decreased from 21.53 g mm/m2 day kPa for calcium alginate to 7.18 g mm/m2 day kPa in the presence of AV and n TiO 2 (5 wt%). Color measurements showed non-significant changes in the film's transparency after AV and n TiO 2 incorporation. Mechanical and antimicrobial properties were improved in the presence of n TiO 2. Shelf-life studies on tomatoes showed significant resistance to mass loss and spoilage when coated with (alginate/AV) film containing 5 wt% of n TiO 2. • Alginate and Aloe vera were optimized using Box-Behnken design to a minimum WVP. • n TiO 2 was added to the optimized system at 1, 3 and 5% contents. • n TiO 2 improved WVP, thermal, mechanical, UV-shielding and antimicrobial properties. • n TiO 2 did not affect the film's transparency. • n TiO 2 nanocomposite extended the shelf-life of tomatoes. [ABSTRACT FROM AUTHOR]