Enhancing Fruit Longevity: The Role of Green Synthesized  <scp>ZnO</scp> ‐ <scp>CS</scp> Biofilms in Sustainable Preservation With In Silico Insights

ABSTRACT Concerns have been raised regarding the issue of food rotting, which can potentially, present a significant threat to both the global environment and human health. Nanoparticles are being increasingly used in food packaging due to their distinct characteristics, such as antibacterial capabilities, UV shielding, and mechanical strengthening. Zinc oxide nanoparticles (ZnONPs) have shown great potential in improving food safety and prolonging the shelf life of food products. This paper discusses the sustainable synthesis and advantageous qualities of ZnONPs and Zinc oxide‐Chitosan (ZnO‐CS) biofilms when used in fruit packaging and preservation applications. The produced particles exhibited a crystalline morphology, predominantly hexagonal and spherical, with an average size of 60 nm. Molecular docking studies were performed using Autodock 4.0 software, and the interaction with Staphylococcus aureus and Escherichia coli with ZnONPs was analyzed. The results were inconsistent with the ability of ZnONPs to inhibit bacterial growth. ZnONPs were added to the chitosan matrix at concentrations of 0.1% (w/w), 0.3% (w/w), and 0.5% (w/w). The nanocomposite films containing ZnONPs in chitosan were fabricated using the solution casting method. The composite films had a transparent (&gt; 85%), smooth, and uniform surface with high stability. The bio‐based hybrid films showed notable mechanical strength (47.5 MPa) and antioxidant properties. In vitro antibacterial studies demonstrated inhibition zones of 12 and 15 mm against E. coli and S. aureus . When fruits were stored at a temperature of 25°C, the films showed the ability to increase the life of the fruits by up to 7 days. The films are anticipated to enhance the preservation of fruits compared to conventional chemical plastic films, making them suitable for packaging active components.