Antibacterial and Antifungal Properties of Cassava Starch, Xanthan Gum and Zinc Oxide Nanoparticles Coating Solution for Banana (Musa acuminate) Preservation

¹ Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan, Malaysia
² Alliance of Research & Innovation for Food (ARIF), Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan, Malaysia
³ School of Biology, Universiti Teknologi MARA, Negeri Sembilan Branch, Kuala Pilah Campus, 72000 Kuala Pilah, Negeri Sembilan, Malaysia
⁴ Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
⁵ Centre for Functional Materials and Nanotechnology, Institute of Science, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
⁶ School of Physics and Materials Studies, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

Abstract

Bananas are a nutritious energy source and a raw material for various products. However, their short shelf life poses a challenge, driven partly by microbial infection. This study evaluates an innovative edible coating made from cassava starch, xanthan gum, and zinc oxide nanoparticles (ZnONPs) to extend banana shelf life. The antibacterial properties of the coating were tested in vitro against Escherichia coli and Staphylococcus aureus using the disc diffusion method, with results confirmed by OD₆₀₀ cell density measurements for microbial growth. Antifungal properties were tested against Fusarium oxysporum f.sp. cubense in vitro and further examined in vivo by dipping bananas in the coating solution. The antibacterial tests showed an optimal inhibitory concentration of 1.0% ZnONPs, while antifungal activity was significant at 2% ZnONPs. In vivo tests revealed no F. oxysporum growth, as it is non-pathogenic to banana peel. The study confirmed that the edible coating, developed to preserve freshness and reduce spoilage, effectively extended the shelf life of bananas. The coating solution perceived the synergistic effects of cassava starch as a protective layer, ZnONPs as antibacterial and antifungal agents, and xanthan gum for improved adhesion. This study highlights the potential of this edible coating as a solution for preserving bananas, outperforming currently available methods in addressing both local market demands and export opportunities.