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In vivo and in vitro antifungal effect of fungal chitosan nanocomposite edible coating against strawberry phytopathogenic fungi |
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| Authors: | Natália Ferrão Castelo Branco Melo Marcos Antônio Barbosa de Lima Tânia Lucia Montenegro Stamford André Galembeck Miguel AP Flores Galba Maria de Campos Takaki José Alberto da Costa Medeiros Thatiana Montenegro Stamford-Arnaud Thayza Christina Montenegro Stamford |
| Affiliation: | 1. Laboratório de Microbiologia dos Alimentos, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal de Pernambuco, Av. da Engenharia, s/nº, Cidade Universitária, Recife, CEP: 50670-420 Brazil;2. Departamento de Biologia, Universidade Federal Rural de Pernambuco, Rua Manuel de Medeiros, 97, Dois Irmãos, Recife, CEP: 52171-900 Brazil;3. Laboratório de Compostos Híbridos Interfaces e Colóides, Departamento de Química Fundamental, Universidade Federal de Pernambuco, Av. Jornalista Anibal Fernandes, s/nº, Cidade Universitária, Recife, CEP: 50740-560 Brazil;4. Núcleo de Pesquisa em Ciências Ambientais, Universidade Católica de Pernambuco, Rua do Príncipe, 526, Boa Vista, Recife, CEP:50050-900 Brazil;5. Laboratório de Microbiologia Aplicada, Centro de Ciências Medicas, Microbiologia e Imunologia, Universidade Federal de Pernambuco, Av. da Engenharia, s/nº, 2º andar, Cidade Universitária, Recife, CEP: 50.670-420 Brazil |
| Abstract: | This study compared the effectiveness of fungal chitosan nanocomposite, chitosan gel and chitosan nanoparticles against strawberry phytopathogenic fungi (Botrytis cinerea; Rhizopus stolonifer and Aspergillus niger). Nanoparticles were prepared by ionic gelation method and characterised by dynamic light scattering and scanning electron microscopy. The influence of the edible coatings on fungal growth was analysed in vitro and in vivo The fungal chitosan nanoparticles presented an average size = 331.1 nm (±7.21) with a narrow size distribution (PDI = 0.377) and a zeta potential = +34 mV. The edible coating made by the nanocomposite exhibited important changes in fungal morphology, and the best control of the growth of the assayed fungal strains in artificially infected strawberries. Therefore, nanotechnology brought some benefits to the conventional chitosan gel edible coating, improving its antifungal activity and forming a new eco-friendly coating. |
| Keywords: | Aspergillus niger Botrytis cinerea nanotechnology postharvest fruit Rhizopus stolonifer |