Radiation Synthesis of Edible Coating Films of Nanocurcumin Based on Carboxymethyl Chitosan/Polyvinyl Alcohol to Extend the Shelf Life of Sweet Orange "Valencia"

Abstract Edible coating CMCS/PVA/Cur and films were prepared using γ-irradiation to extend the shelf-life of sweet orange "Valencia" fruits. Water-soluble CMCS was synthesized by carboxymethylation chitosan. Extraction curcumin from turmeric powder conversion Cur-NPs 76–108 nm average size achieved. membranes via casting method gamma-irradiation technique. The chemical properties studied FTIR XRD as well studying effect irradiation dose on gel content, water swelling, mechanical properties. results confirm interaction between functional groups with CMCS/PVA polymer chains. Results indicated that membrane possessed good tensile strength content 97.4% swelling significantly decreased increasing dose. Fruits dipped in coatings at different concentrations (0, 2.5, 5, 10%) stored room temperature 65–70% RH for about 70 days. efficiency assessed decay (%), weight loss pH, vitamin C total soluble solids (TSS), titratable acidity (TA), TSS/TA ratio. Quality characteristics coated fruits better than uncoated especially solution 2.5% provides accepted freshness quality. No noticed till 56 days, whereas control exhibited 36%. solutions antimicrobial activity cytocompatibility showed normal viability even all concentrations. demonstrated a promising packaging material shelf life