Zinc oxide (ZnO) encapsulated xanthan-based edible coating has been demonstrated in this paper for its main attribute of displaying superior anti-bacterial properties. The fabrication of microparticles was carried out through emulsion solvent evaporation route where ZnO particles get adsorbed onto xanthan gum matrix. Morphological analysis through TEM showed a flower like appearance for ZnO and core-shell morphology was observed for the hybrid system. The FT-IR analysis showed the successful encapsulation of ZnO into xanthan. To ensure the developed materials to be harmless for fruits and vegetables, the biocompatibility studies such as toxicity assay and blood compatibility studies were carried out. The results established that the hybrid microparticles were compatible to the blood cells and featured excellent cell viability upon treatment with human fibroblast cells. Finally a significant finding of this biocompatible hybrid coating on apples and tomatoes was the negligible weight loss for both in comparison to their uncoated fruits and vegetables under ambient conditions.
Keywords: Biocompatibility; Edible nanocoating; Stearic acid; Xanthan Gum; Zinc oxide.
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