Locust Bean Gum/carboxycellulose Nanocrystal Coating Incorporating ZnO Clusters Built by the Accretion of Micro Spindles or Sheets for Strawberries Preservation

Two shapes of ZnO clusters constructed by the growth of spindle-like (I-ZnO) and sheet-like (II-ZnO) microparticles added to Locust bean gum/carboxycellulose nanocrystal (LBG/C-CNC) coating for improving properties as the enhancers and antibacterial agents. Subsequently, active LBG/C-CNC/ZnO (LCZ) coatings were evaluated to combat the fruits rot triggered by microorganisms aiming to extend their shelf life. The results showed that II-ZnO clusters with flower-shape enhanced the properties more obviously due to more interaction sites. The oxygen and water vapor permeability of the coating containing 5 % II-ZnO (LCZII-5) decreased from 2.00 and 5.98 × 10 to 0.6 cm mm m day atm and 1.85 × 10 g m s Pa, respectively. And the antibacterial rate against E. coli and S. aureus could reach more than 75 %. Meanwhile, the tensile strength (TS) increased by 50.95 %. The inhibition rates on strawberries of weight and Vc loss by LCZII-5 coating were 30.64 % and 53.59 %, respectively. More importantly, the coatings could be easily washed off with water in spite of tightly being connected with the surface of the strawberries. As was expected, this study provides a feasible method for preparing novel fruit coatings with an effective preservation.