Use of nanocelluloses from orange peel and ZnO as hybrid nanofiller in developing functionalized starch nanocomposite for edible coatings

Abstract

This study explores the formulations of orange peel nanocelluloses (NC) with tailored dimensions for the development of functionalized nanocomposites coatings on green chilies. In the present century, the valorization of agro‐waste, specifically orange peel for developing NC facilitated sustainable packaging such as edible films and coatings with improved properties has received importance. As, this approach aligns with the sustainable development goals, including reduced food waste and agro waste. For the work, the derived orange peel celluloses were acid hydrolyzed using sulfuric acid (H2SO4) and hydrochloric acid (HCl) to deliver cellulose nanofibers (CNF) and cellulose nanoparticles (CNP), respectively. The fabricated CNP and CNF were characterized using Fourier transform infrared spectroscopy (FTIR), field emission scanning electron microscopy (FESEM), and thermogravimetric analysis (TGA). The FESEM morphology showed the formation of CNP with diameter ranges from 42.4 to 108 nm and formation of CNF with diameter ranged from 27.4 to 50.5 nm. The creation of the functionalized nanocomposite was done by reinforcing with hybrid nanofillers consisting CNF, CNP consecutively with ZnO in corn starch for tailormade packaging properties in terms of mechanical, physicochemical, optical, thermal properties, and so on. The results reveal improved tensile strength, and reduced water vapor transmission rates of nanocomposite with the addition of hybrid nanofillers. Additionally, green chilies were coated with the functionalized nanocomposites prepared by different concentrations of nanofillers. The storage analysis was performed in terms of weight loss, total chlorophyll content, and microbiological analysis. The developed coatings were found to be effective in extending the shelf life of green chilies. The control samples showed significantly higher weight loss compared to coated ones. The coated samples showed significantly better firmness and total chlorophyll content after 20 days of storage. In comparison to other coatings, NC and ZnO incorporated starch‐based coating was found to be the most effective in maintaining the quality of fresh green chilies throughout the storage. Thus, incorporating NC and ZnO in starch‐based films and coatings presents a promising avenue for sustainable packaging and preservation.Highlights Agro‐waste orange peel was valorized to develop sustainable food packaging. Orange peel‐based nanocellulose was developed using H2SO4 and HCl. Nanocomposite film was developed using hybrid nanofillers. Nanocomposites provide tailored properties due to the nanofillers. Developed nanocomposite was used as edible coatings on green chilies.