membranes
Article
Effect of Nano Silicon Dioxide Coating Films on the Quality
Characteristics of Fresh-Cut Cantaloupe
Rokayya Sami 1, * , Manal Almatrafi 1 , Abeer Elhakem 2 , Mona Alharbi 2 , Nada Benajiba 3 and Mahmoud Helal 4
1
2
3
4
*
Department of Food Science and Nutrition, College of Sciences, Taif University, Box P.O. 11099,
Taif 21944, Saudi Arabia; manal.almatrafi@uconn.edu
Department of Biology, College of Science and humanities in Al-Kharj, Prince Sattam Bin
Abdulaziz University, Al-Kharj 11942, Saudi Arabia; a.elhakem@psau.edu.sa (A.E.);
mh.alharbi@psau.edu.sa (M.A.)
Department of Basic Health Sciences, Deanship of Preparatory Year, Princess Nourah Bint
Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia; nabenajiba@pnu.edu.sa
Department of Mechanical Engineering, Faculty of Engineering, Taif University, Box P.O. 11099,
Taif 21944, Saudi Arabia; helal.mo@tu.edu.sa
Correspondence: rokayya.d@tu.edu.sa
Abstract: The prime objective of the research was to explore the coating effects of chitosan and nanosilicon dioxide with nisin as an antimicrobial agent on physicochemical properties, microbiological
stability, and sensorial quality changes during the storage at 4 ◦ C. The combination of nano-material
and chitosan in addition to nisin was effective for reducing the postharvest attributes of fresh-cut
cantaloupes in addition to the highest score in sensory evaluation. Chitosan coating treatment
enhanced the microbiological quality 2.50 log CFU/g and 1.87 log CFU/g for aerobic counts and
mold/yeasts populations, respectively. In a word, the combination of chitosan/nano-silica/nisin
treatment was the best condition for fresh-cut cantaloupe shelf life extension by maintaining color,
vitamin C 22.29 mg/100g, peroxidase activity 8.06 U/min.g, and other microbiological tests up to
storage time of 8 days.
Citation: Sami, R.; Almatrafi, M.;
Elhakem, A.; Alharbi, M.; Benajiba,
Keywords: chitosan; nano-silicon dioxide; shelf-life; cantaloupe; microbial activity
N.; Helal, M. Effect of Nano Silicon
Dioxide Coating Films on the Quality
Characteristics of Fresh-Cut Cantaloupe.
Membranes 2021, 11, 140. https://
doi.org/10.3390/membranes11020140
Received: 5 January 2021
Accepted: 15 February 2021
Published: 17 February 2021
Publisher’s Note: MDPI stays neutral
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Copyright: © 2021 by the authors.
Licensee MDPI, Basel, Switzerland.
This article is an open access article
distributed under the terms and
conditions of the Creative Commons
Attribution (CC BY) license (https://
creativecommons.org/licenses/by/
4.0/).
1. Introduction
Fresh-cut products make easy access to meet the demands of consumers for vegetables
and fruits [1]. Cantaloupe (Cucumis melo L.) is an example, requiring preparation before
eating due to its too large size [2]. Fruit quality properties such as color, texture, and microbial quality are the top priority because of consumption and fetching commercial profits [3].
Cantaloupe is an excellent vitamin C and β-carotene source; it also provides additional
nutritional values of iron, potassium, and dietary fiber [4]. Some of the common and
cost-effective methods are used for developing the quality of cantaloupe products includes
the packaging by ultraviolet light [5,6], gamma radiation [7], chemical treatments [8], edible
coatings [9], and multilayered edible coatings using nanotechnology [10]. This coating
technique could be perfect for overcominge quality problems [11]. Chitosan is recognized
due to its antimicrobial activity and hybrid film properties [12]. Nutrients, colorants, antioxidants, antimicrobials, and flavors can be included in the films and discharged in an
organized manner [13]. Another food additive; nano-silicon dioxide, has been approved
for safety rating which cannot be digestible by humans [14,15]. Earlier research works
reported chitosan and nano-silicon dioxide coatings to reduce browning of jujube, papaya,
longan, and apple fruits [16–19]. Nisin is defined as an antimicrobial peptide and approved
by (FAO/WHO) as one of the common safe food additives for different types of foods [20].
Therefore, according to the advantage of eco-friendly and cost-effective coating techniques, the present work aimed to indicate the efficiency of chitosan/nano-silica/nisin
coating to improve fresh-cut cantaloupe preservation quality at 4 ◦ C of storage.
Membranes 2021, 11, 140. https://doi.org/10.3390/membranes11020140
https://www.mdpi.com/journal/membranes
Membranes 2021, 11, 140
2 of 10
2. Materials and Methods
2.1. Materials
Chitosan deacetylation medium of 85% molecular weight, acetic acid, and glycerol
were purchased from Jinde Haidebei Marine Biological Engineering Co., Ltd., Tangshan,
China. Tetraorthosilicate (TEOS) as nano-SiO2 and Nisin were supplied by Caofeidian
Taihongshengda New Material Co. (Tangshan, China). All other chemicals belong to the
analytical grade.
2.2. Fruits
A total number of 4 batches of cantaloupes melon were procured from a local commercial fruit store, washed with running water, peeled, dissected into 30 × 30 × 30 (mm) slices,
and stored in a refrigerator at a storage temperature of 4 ◦ C with 65% relative humidity.
2.3. Preparation of Hybrid Coating Film
Chitosan (1%) was dissolved in 1% acetic acid and 0.5% glycerol. The solution was
stirred 10 h at 300 rpm, centrifuged at 4 ◦ C for 30 min to separate the supernatants and
remove insoluble particles. The same amount of this solution was taken and 1% of TEOS
was added in a 500 mL flask. Nisin was dissolved in a chitosan/nano-silica solution
containing 0.02 mol/L hydrochloric acid.
2.4. Treatment of Fresh-Cut Cantaloupe Fruit
The cut fruit pieces were distributed into four groups randomly as follows: control
(deionized water); chitosan (CTS); chitosan/nano-silica (Nano/CTS) and chitosan/nanosilica/nisin (Nano/CTS/N). The fresh-cut cantaloupe fruit samples were dipped into
different solutions for 5 min and allowed to be dry before chilling at 4 ◦ C.
2.5. Shelf-Life Analysis
Fresh-cut cantaloupe samples were placed in polyethylene zipper bags, having a
0.02-millimeter thickness and kept at 4 ◦ C. Physical, chemical, microbial, and sensorial parameters were carried out at different intervals of storage days 0, 2, 4, 6, and 8 in refrigeration.
2.5.1. Product Quality Parameters
Fluid Loss
The fluid loss was measured according to the weights of juice and sample in the bag
throughout the storage [2].
Colour Determination
The color was detected by a ZE-6000 Meter (Nippon, Japan). D65 light source and an
8 mm diameter measuring area were used [9].
2.5.2. Physicochemical Quality Analysis
pH, Total Soluble Solids, Titratable Acidity, and Vitamin C Determinations
The pH value was measured at the ambient temperature (approximately 27 ◦ C) from
the cantaloupe juices by using a pH meter (Mettler Toledo Instruments Co., Shanghai,
China) [21]. Total soluble solids content (TSS) was examined using a refractometer (Atago
Pocket-refractometer PAL-BX/RI, Tokyo, Japan). Total acidity (TA) was detected by sodium
hydroxide solution (0.1 M) titration [22], and results were calculated as the percent of citric
acid. Finally, vitamin C (Vc) was detected by iodine titration, and results were calculated
as milligrams/100 g of the sample [23].
Extraction of Malondialdehyde Content
A mass of selected tissue (3 g) of fresh-cut-cantaloupe fruits was blended with 10 mL
of 10% trichloroacetic acid to detect malondialdehyde content (MDA) [24]. The supernatant
was blended with 2 mL of 0.5% 2-thiobarbituric acid, boiled for 20 min at 95 ◦ C, immediately
Membranes 2021, 11, 140
3 of 10
cooled, and then the supernatant was taken in a 96-well plate. The absorbance was
evaluated at 450, 532, and 600 nm.
Polyphenol Oxidase Enzyme Activity Determination
Polyphenol oxidase (PPO) activity: 5 mL of 0.2 mol/L with phosphate buffer (pH 7)
was added to 1 mL 0.1 mol/L pyrocatechol solution and 1.95 mL 0.2 mol/L with phosphate
buffer (pH 7) [19]. The absorbance increase was measured every 20 s within 6 min after the
addition of cantaloupe extract at (410 nm).
Peroxidase Enzyme Activity Determination
Peroxidase (POD) activity: 5 mL of 0.2 mol/L with phosphate buffer (pH 7) was added
to 0.15 mL 10 g/L guaiacol, 0.15 mL volume fraction 1% H2 O2 , 2.66 mL with phosphate
buffer (pH 7), and the absorbance at (460 nm) was measured every 20 s within 6 min [24].
2.5.3. Microbiological Analysis and Water Activity Determination
The analyses of the aerobic plate, yeast, and mold counts were carried out every
2 days until the storage period end [25]. Aerobic plate, yeasts, and molds performed
using two Rose Bengal Mediums (RBM) (GB4789.15-2016) and (GB4789.2-2016) from Cell
Bank (Biological Sciences, Shanghai, China). All the plates were incubated at 28 ◦ C for
5 days. The obtained colonies were counted as log CFU (colony-forming units)/grams of
cantaloupes at the incubation period ends. The water activity (Aw) was evaluated using a
water activity meter (Aqualab, Decagon Devices, California, USA) [26].
2.5.4. Sensory Analysis
Sensory analysis was achieved consisting of students, qualified and experienced staff
in College of Sciences with a range of (21–35) years. The assessment was done on the last
day of the storage time. Panelists were given uniform amounts of each coating treatment
to evaluate (color, odor, texture, flavor, and overall quality). Assessments were estimated
according to the previous report of fresh-cut cantaloupe sensory determination [27].
2.6. Statistical Analysis
All the recorded data was recorded in triplicate and applied by using the SPSS Version
20.0 (SPSS Inc., U.S.A.). Significant differences were detected by Duncan’s multiple tests.
3. Results and Discussion
3.1. Effect of Coating Treatment on Fluid Loss and Colour Index
Figure 1 shows fluid loss during chilled storage for fresh-cut cantaloupes. All samples
lost their weight gradually due to moisture evaporation and respiration [28]. The fluid
loss reached ~4% at the end of the whole storage period. The same results were also
reported [29]. The cantaloupe’s color became significantly darker after the 2nd day of
the storage for all the treatments except for Nano/CTS/N treatment, whose L values
decreasing from 38.53 to 23.42 (Table 1). Falade et al. [30] reported that enzymatic processes
and weight loss may increase the pigment as β-carotene in watermelon. Zhang et al. [31]
detected the same results for color determination. For a and b values, no differences
were detected among all treatments, proposing that coating had no clear effects on the
cantaloupe appearance. The results recommend that (Nano/CTS/N) treatment can help in
maintaining cantaloupes color during the whole storage.
≥
Membranes 2021, 11, 140
4 of 10
6
Control
CTS
Nano/CTS
Nano/CTS/N
Fluid Loss (%)
4
2
0
0
2
4
6
8
Storage time (Days)
Figure 1. Effects of coating treatments on fluid loss for cantaloupes during storage at 4 ◦ C for 8 days.
Data are mean ± SD, n = 3.
Table 1. Changes in L*-values, a*-values, and b*-values of cantaloupe during storage.
Control
CTS
L*-value
0
2
4
6
8
38.53 ± 0.45 a
31.14 ± 0.38 b
A 27.91 ± 0.55 c
C 23.05 ± 0.32 d
D 23.42 ± 0.54 d
37.06 ±–0.39 a
29.59 ± 0.08 c
C 22.91 ± 0.33 e
–
A 26.16 ± 0.58 d
A 31.71 ± 0.09 b
C
26.31 ± 0.38 b
25.87 ± 0.15 bc
A 28.18 ± 0.17 a
D 21.05 ± 0.14 d
C 25.39 ± 0.52 c
C
C
D
A
a*-value
0
2
4
6
8
C
17.56 ± 0.38 c
20.04 ± 0.12 b
AB 14.91 ± 0.14 d
C 17.50 ± 0.16 c
A 25.39 ± 0.39 a
C
A
B
A
B
D
C
b*-value
0
2
4
6
8
A
B
B
18.48 ± 1.13 b
19.41 ± 0.28 b
B 14.07 ± 0.76 d
D 16.34 ± 0.54 c
B 22.52 ± 0.30 a
26.77 ± 0.18 a
15.80 ± 0.07 c
A 16.72 ± 1.83 c
A 23.37 ± 0.23 b
B 22.76 ± 0.10 b
A
AB
AB
D
B
C
26.09 ± 0.58 a
17.54 ± 0.19 d
C 21.24 ± 0.31 b
B 20.02 ± 0.36 c
C 17.53 ± 0.26 d
24.33 ± 2.78 a
21.02 ± 0.10 bc
D 19.38 ± 0.44 c
A 22.36 ± 0.36 ab
A 21.56 ± 0.17 bc
Nano/CTS
24.40 ± 0.87 a
19.84 ± 0.05 d
A 23.56 ± 0.25 b
D 16.52 ± 0.23 e
A 21.41 ± 0.30 c
Nano/CTS/N
26.20 ± 1.34 bc
31.64 ± 0.04 a
B 27.16 ± 0.11 b
B 25.38 ± 0.27 c
B 26.93 ± 0.08 b
23.25 ± 2.39 bc
17.44 ± 0.16 a
A 16.72 ± 0.19 b
B 21.23 ± 0.17 d
C 18.65 ± 0.29 c
B
21.33 ± 1.48 a
26.90 ± 0.04 c
B 22.47 ± 0.12 b
C 18.00 ± 0.43 c
B 20.63 ± 0.10 c
A
* Values within a column (lowercase) or row (uppercase) letter are significantly different (p ≥ 0.05). CTS = chitosan,
Nano/CTS = chitosan/nano-silica, and Nano/CTS/N = chitosan/nano-silica/nisin.
3.2. Effect of Coating Treatment on pH, TSS, TA, and Vc Contents
The application of the different coating treatments affected the chemical parameters
of fresh-cut cantaloupes. The pH was in-between 5.67–5.99 during the inertial storage
(Figure 2a). CTS treatment had a slightly lower pH value than the other treatments. All
results were within the previous range of cantaloupe (5.5–6.5) [2]. All treatments had Brix
values TSS in-between ~9.56 during the inertial storage and reached 8.07 to 9.4 by the end
of the storage time (Figure 2b). Kaushlendra et al. [32], mentioned that cantaloupe sugar
contents cannot be changed obviously as it is a non-climacteric fruit.
Membranes 2021, 11, x
6 of 12
mg/100g (Figure 2d). Similar results were detected as vitamin C content increased until
5 of 10
the 8th day then decreased significantly during the evaluation due to the respiration
Membranes 2021, 11, 140
decreased rate and oxygen reduced [29].
6.00
10.5
Control
CTS
Nano/CTS
Nano/CTS/N
5.75
10.0
TSS ( Bx)
5.50
o
PH
9.5
9.0
8.5
Control
CTS
Nano/CTS
Nano/CTS/N
5.25
8.0
5.00
0
2
4
6
8
7.5
Storage time (Days)
0
2
(a)
0.20
8
Control
CTS
Nano/CTS
Nano/CTS/N
26
24
0.14
Vc (mg/100g)
TA (Citric Acid, %)
0.16
6
(b)
Control
CTS
Nano/CTS
Nano/CTS/N
0.18
4
Storage time (Days)
0.12
0.10
22
20
0.08
0.06
0
2
4
6
Storage time (Days)
(c)
8
18
0
2
4
6
8
Storage time (Days)
(d)
Figure 2. Effects of coating treatments on pH (a), total soluble solids (TSS) (b), total (TA) (c), and retention (Vc) (d) contents of
Figure 2. Effects of coating treatments on pH (a), total soluble solids (TSS) (b), total (TA) (c), and retention (Vc) (d) contents
cantaloupe fruit; data are mean ± SD, n = 3.
of cantaloupe fruit; data are mean ± SD, n = 3.
3.3.Total
Effect
of Coating
Treatment
(TA)
of all fresh
samples on
hadMDA
~0.09Content
during the inertial storage. On the 8th day,
TA values increased although independent of CTS and nano-materials in the different
MDA treatments
is often used
as a sign
fruit
damage
due
the
structural
integrity
and
2c). of
The
coating
wasprogress
operative
into
the
ripening
process
delay
coating
(Figure
cell
membrane
lipid
peroxide
levels
[33].
As
shown
in
(Figure
3a),
a
constant
increase
for fresh-cut cantaloupe. Similar TA values were found [26]. The coating helped retention
was
for the control
treatment
of nano-material
delayed
(Vc)
in detected
all the treatments,
whichsamples,
showed awhile
little the
increase
from 22.19
to 22.71 mg/100g
MDA2d).
increases.
treatment
had 0.22
which
was
lower than
sam(Figure
SimilarCTS
results
were detected
as nmol/g,
vitamin C
content
increased
untilthe
theother
8th day
then
decreased
significantly
during
the evaluation
duethat
to the
decreased
rate
ples
by the end
of the storage
period.
It suggested
all respiration
nano-treatments
can inhibit
and
reducedof[29].
theoxygen
peroxidation
lipids during storage.
3.3.
Effect
of Coating
Treatment
on MDA
3.4.
Effect
of Coating
Treatment
on Content
PPO and POD Enzyme Activities
MDA is often used as a sign of fruit damage progress due to the structural integrity
As cell
shown
in (Figure
PPO enzyme
activities
ascended
radically
all the treatments
and
membrane
lipid3b),
peroxide
levels [33].
As shown
in (Figure
3a), ainconstant
increase
was
detected
for the control
samples,the
while
the treatment
of nano-material
MDA
during
the storage
which reached
maximum
0.14 U/min.g
for controldelayed
on the 8th
day.
increases.
CTS
treatment
had
0.22
nmol/g,
which
was
lower
than
the
other
samples
by
the
CTS treatment reached 0.68 U/min.g on the 4th day, comparing with Nano/CTS 0.52
end of the storage period. It suggested that all nano-treatments can inhibit the peroxidation
of lipids during storage.
nano-materials and CTS also showed less damage than the control [24,35].
CTS treatment had the lowest POD enzyme activity as (5.84 U/min.g) comparing the
control (Figure 3c). The increase of POD enzyme activity in the coated cantaloupe
fruits
6 of 10
could reflect tissue damage progress during storage [36].
Membranes 2021, 11, 140
1.00
2.0
c
1.0
d aa a
0.5
0.0
da
beb
b
2
4
aa
a
ab
aba aab
a
ab
c
6
8
a
ab
a
b
be c
0.00
0
aa
0.25
b bc
cc
0.50
a
aa
0.75
b
PPO (U/(min.g))
MDA (nmol/g)
1.5
Control
CTS
Nano/CTS
Nano/CTS/N
a
Control
CTS
Nano/CTS
Nano/CTS/N
0
2
4
6
b
8
Storage time (Days)
Storage time (Days)
(a)
(b)
10
Control
CTS
Nano/CTS
Nano/CTS/N
POD (U/min.g))
8
aa
a
b
b
a
6
c
4
b
d
c
cc
2
c
c
d
e d ed
0
0
b
2
4
6
8
Storage time (Days)
(c)
Figure 3. Effects of coating treatments on malondialdehyde content (MDA) (a), polyphenol oxidase (PPO) (b) and peroxidase
(POD) (c) activities of cantaloupe fruit; a;b;c;d;e mean significant differences between treatments at p ≥ 0.05.
3.4. Effect of Coating Treatment on PPO and POD Enzyme Activities
As shown in (Figure 3b), PPO enzyme activities ascended radically in all the treatments
during the storage which reached the maximum 0.14 U/min.g for control on the 8th
day. CTS treatment reached 0.68 U/min.g on the 4th day, comparing with Nano/CTS
0.52 U/min.g on the 6th day, while Nano/CTS/N recorded the lowest PPO activity by
the end of the whole storage. These results were in agreement with the PPO observation,
where it is reported that the maintenance of POD activity in Nano/CST and Nano/CST/N
treatments increased due to the presence of consistent abiotic stress in the cantaloupe
pieces during storage [34]. PPO values detected in grape and strawberry preserved by
nano-materials and CTS also showed less damage than the control [24,35].
The development of microorganisms is shown in (Figure 4a). The internal aerobic microorganism counts were significantly higher in the control sample as (2.87 log CFU/g)
and Nano/CTS (3.00 log CFU/g) compared with CTS (2.80 log CFU/g) and Nano/CTS/N
(2.50 log CFU/g), respectively. A gradual increase was detected in the microbial growth
of 10
for all the treatments during the storage. However, by the end of the storage, the7control
recorded (6.63 log CFU/g), followed by Nano/CTS and CTS treatments, whose microbial
level had a little similarity (p ≥ 0.05) (ranging from 6.50 to 6.40 log CFU/g). Finally, the
cantaloupes
treated
Nano/CTS/N
presented
theaslowest
microbialcomparing
counts (5.73
CTS treatment
hadwith
the lowest
POD enzyme
activity
(5.84 U/min.g)
thelog
CFU/g)
at
the
end
of
the
storage
time
[37].
control (Figure 3c). The increase of POD enzyme activity in the coated cantaloupe fruits
Membranes 2021, 11, 140
could reflect tissue damage progress during storage [36].
The presence of mold and yeasts is presented in (Figure 4b). Nano/CTS/N treatment re3.5.duced
Effect the
of Coating
Treatment
Microbiological
Qualityby Nano/CTS, whose microbial level
growth
to (1.87on
log
CFU/g), followed
was
(2.47
log
CFU/g)
on
the
8th
day
of
storage,
respectively.
Finally,
control
recordThe development of microorganisms is shown
in (Figure 4a).
The the
internal
aerobic
ed the highest
counts
as significantly
(2.60 log CFU/g).
treatment
could decrease
theCFU/g)
microbial
microorganism
counts
were
higherCTS
in the
control sample
as (2.87 log
and
Nano/CTS
(3.00and
log CFU/g)
compared
CTS (2.80 with
log CFU/g)
andetNano/CTS/N
growth
of yeasts
molds, which
was with
in agreement
Syahidah
al., [38]. Chong
(2.50
log (2015)
CFU/g),
A gradual
increase
was detected
thethe
microbial
et al.,
[22]respectively.
suggested that
the positive
protonated
(NH3+in) in
(C-2) ofgrowth
the polyforsaccharide
all the treatments
during
the
storage.
However,
by
the
end
of
the
storage,
the
control
can react with phosphoryl groups in the cell membrane. Similar reports have
recorded
(6.63 log [12,39].
CFU/g),Aw
followed
by Nano/CTS
whose
microbial
been approved
is responsible
for the and
cell CTS
wall treatments,
water holding
capacity
of canlevel
had
a
little
similarity
(p
≥
0.05)
(ranging
from
6.50
to
6.40
log
CFU/g).
Finally,
taloupe tissue. The (Aw) of untreated cantaloupes ~0.93 was different compared the
to all
cantaloupes
treated
with
Nano/CTS/N
presented
the
lowest
microbial
counts
(5.73
log
the treated ones with nano-material treatments (0.88–0.91) as shown in (Figure 4c).
CFU/g) at the end of the storage time [37].
3
6
Yeast and Mold Count (log CFU/g)
Aerobic Plate Count (Log CFU/g)
7
5
4
3
Control
CTS
Nano/CTS
Nano/CTS/N
2
1
0
Membranes 2021,
11, x
0
2
1
0
2
4
6
8
Control
CTS
Nano/CTS
Nano/CTS/N
0
2
4
6
Storage time (Days)
Storage time (Days)
(a)
8
9 of 12
(b)
1.00
Control
CTS
Nano/CTS
Nano/CTS/N
Aw
0.95
0.90
0.85
0
2
4
6
8
Storage time (Days)
(c)
4. Effects
of coating
treatments
on microbial
quality,
total
aerobic
plate
count,(b)
(b)yeast
yeastand
andmold
moldcounts,
counts, and
and (c)
(c) water
FigureFigure
4. Effects
of coating
treatments
on microbial
quality,
(a) (a)
total
aerobic
plate
count,
water
activity of fruit;
cantaloupe
aren mean
activity
of cantaloupe
data arefruit;
meandata
± SD,
= 3. ± SD, n = 3.
The presence of mold and yeasts is presented in (Figure 4b). Nano/CTS/N treatment
3.6. Sensory Evaluation of Coating Treatment
reduced the growth to (1.87 log CFU/g), followed by Nano/CTS, whose microbial level was
The sensorial properties made by different coating treatments such as color, odor, flavor,
texture, and overall quality are shown in (Figure 5). Control and Nano/CTS sample
treatments showed the least acceptance score in a comparison with the other sample
treatments; while Nano/CTS/N treatment sample gave the highest score. It may be as a
Membranes 2021, 11, 140
8 of 10
(2.47 log CFU/g) on the 8th day of storage, respectively. Finally, the control recorded the
highest counts as (2.60 log CFU/g). CTS treatment could decrease the microbial growth of
yeasts and molds, which was in agreement with Syahidah et al. [38]. Chong et al. (2015) [22]
suggested that the positive protonated (NH3+ ) in the (C-2) of the polysaccharide can react
with phosphoryl groups in the cell membrane. Similar reports have been approved [12,39].
Aw is responsible for the cell wall water holding capacity of cantaloupe tissue. The (Aw)
of untreated cantaloupes ~0.93 was different compared to all the treated ones with nanomaterial treatments (0.88–0.91) as shown in (Figure 4c).
3.6. Sensory Evaluation of Coating Treatment
The sensorial properties made by different coating treatments such as color, odor,
flavor, texture, and overall quality are shown in (Figure 5). Control and Nano/CTS sample
treatments showed the least acceptance score in a comparison with the other sample treatments; while Nano/CTS/N treatment sample gave the highest score. It may be as a result
of higher microbial activities [37]. According to the results, it can be established that using
the Nano/CTS/N condition was the most acceptable to be used in cantaloupe preservation.
Colour
5
Control
CTS
Nano/CTS
Nano/CTS/N
4
3
Overall Quality
2
Oder
1
0
Flavour
Texture
Figure 5. Sensory evaluation of fresh-cut cantaloupe fruits.
4. Conclusions
The modified chitosan/nano-silica/nisin hybrid films with non-destructive coating
were applied for cantaloupe preservation during chilled storage to extend the shelf life.
The retrieved investigated data depicted that the chitosan/nano-silica with the addition
of nisin coating treatment was the most effective by forming semi-films against aerobic
microorganisms, yeasts, molds, enzyme activities, and sensory evaluation.
Besides, artificial and natural chitosan-inorganic films can offer intriguing opportunities for nanotechnology application research and also provide new techniques in bringing
solutions for the bioprocessing industry and fruit preservation.
Author Contributions: Conceptualization R.S.; M.A. (Manal Almatrafi); methodology, R.S.; M.A.
(Mona Alharbi); M.H.; resources, M.H.; A.E.; funding acquisition, R.S., N.B. All authors have read
and agreed to the published version of the manuscript.
Funding: This research received no external funding.
Institutional Review Board Statement: None.
Membranes 2021, 11, 140
9 of 10
Informed Consent Statement: None.
Data Availability Statement: Available from corresponding author.
Acknowledgments: Taif University Researchers Supporting Project Number (TURSP-2020/140), Taif
University, Taif, Saudi Arabia. This research was funded by the Deanship of Scientific Research at
Princess Nourah bint Abdulrahman University through the Fast-track Research Funding Program.
Conflicts of Interest: The authors declared no conflict of interest.
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