Influence of nano edible coating & films combined with zinc oxide and active phenol compounds from pomegranate peel to prolong shelf life of minimally processed pomegranate

The effect of edible coating and film from chitosan and incorporating it with the action of ZnONPs on active phenol compounds from extracts of pomegranate peel(PPE). The edible film's physical and chemical properties were determined, consisting of zinc oxide ZnONPs with active phenol compounds from extracted pomegranate peel(PPE). Adding ZnONPs with active phenol compounds from extracted pomegranate peel(PPE) to chitosan films can provide safe edible films, decrease microbial growth and consequently prolong the shelf life of pomegranate, as well as improve the physiochemical changes properties of the pomegranate. The substances used in this experiment were, film with a (A) Extracts pomegranate peels (PPE), 5 % (0.1%), (B)ZnONPs 1% (0.02%), (C) ZnONPs 2%(0.04%), (D) ZnONPs 3%(0.06%), (E) ZnONPs1% / PPE1% (0.02%), (F) ZnONPs 2% / PPE2% (0.04%), (G) ZnONPs 3% / PPE3%(0.06%) wt% of chitosan on quality attributes and prolong shelf- life of pomegranate were stored in plastic containers at 2°C and 90-95% relative humidity for 20 days. The treatments of (G) ZnONPs 3% / PPE3%(0.06%) loaded on chitosan as well as chitosan and (D) ZnONPs 3%(0.06%) reduced the weight loss%, have excellent microbial count until 20 days of storage, recorded the lowest microbial count and mold & yeast colonies. Other chemical properties were studied, e.g., Total soluble solids content, acidity, anthocyanin %, firmness and ascorbic acid. Results indicated that ZnONPs 3% / PPE3%(0.06%) loaded on chitosan or ZnONPs 3%(0.06%) are the best treatment for preserving pomegranate arils. It was found that the best measurements were that the film-forming nan emulsion solutions decreased E% 110 nm, B% 134 nm. Nano followed treatment, F% 188.7 nm, compared to nano edible films, which were A0% 1312nm. Acceptable sensory properties are suitable for barrier properties (carbon dioxide, oxygen and water). Thus, the stability and efficiency of these barriers to carrying antioxidant additives could indicate that these results may be useful in the domain of the food industry and simple technology for low-cost the production process