V1I2P10

Development and Evaluation of Nanostructured Antimicrobial Systems for Enhancing Shelf Life and Quality Retention of Perishable Food Products

Patience Awewoli Kwara^1*

Abstract

The rapid spoilage of perishable food products poses a major challenge to global food preservation and safety. Conventional preservation methods such as refrigeration and chemical additives often fail to maintain product quality during storage. This study aimed to develop and comparatively evaluate three nanostructured antimicrobial systems an essential oil based nano emulsion, silver nanoparticles (AgNPs), and a chitosan polyvinyl alcohol (PVA) nanofiber coating for their ability to enhance shelf life and quality retention of fresh cut strawberries. Each system was synthesised and characterised for particle size, morphology, and stability before application. The nano emulsion droplets averaged 118 nm in size, AgNPs 44 nm, and nanofibers 170 nm, confirming nanoscale uniformity. Antimicrobial assays showed that AgNPs exhibited the highest inhibition against Escherichia coli and Staphylococcus aureus, while the nano emulsion displayed strong antifungal activity. During fifteen days of refrigerated storage, AgNP treated strawberries maintained microbial counts below 5 log CFU g⁻¹, whereas nano emulsion and nanofiber coatings also delayed spoilage compared with the control. Physicochemical analysis revealed better colour retention, reduced weight loss, and improved firmness in treated samples. The findings demonstrate that nanostructured antimicrobial coatings can significantly extend the shelf life of perishable foods while preserving sensory quality. Among the tested systems, AgNPs showed superior antimicrobial performance, whereas the nano emulsion offered a safe, natural, and consumer acceptable alternative.

Keywords:

nanotechnology, antimicrobial coating, nano emulsion, silver nanoparticles, chitosan nanofibers, shelf life, food preservation