Preparation and Characterization of Chitosan and k-Carrageenan-Based Nanocomposite Coatings Utilizing Different Technologies for Food Packaging Applications

Perishable food products, including fruits, vegetables, and seafood, require preservation techniques to extend their shelf life.In recent years, nanotechnology has emerged as a promising approach to enhance the properties of edible coatings.Nanocomposite coatings incorporating various materials and technologies have been developed to optimize coating performance.PSA, SEM, XRD, and FT-IR analyses were conducted to characterize the physical and morphological properties of these nanocomposite coatings.The findings indicated that the use of Ultra-Turrax (UT) technology in the preparation of the coating solution resulted in smaller particle sizes (458.9-1037.2nm), improved visual appearance, and smoother films with uniformly distributed nanoparticles on the surface.XRD and FT-IR analyses confirmed the crystallinity and functional groups of ZnO and TiO within the nanocomposite coatings.These newly developed coatings have significant potential as environmentally friendly packaging materials and preservation technologies to extend the shelf life of perishable food products.