Antibacterial and Antifungal Properties of Cassava Starch, Xanthan Gum and Zinc Oxide Nanoparticles Coating Solution for Banana (

Bananas are a nutritious energy source and a raw material for various products. However, their short shelf life poses a challenge, driven partly by microbial infection. This study evaluates an innovative edible coating made from cassava starch, xanthan gum, and zinc oxide nanoparticles (ZnONPs) to extend banana shelf life. The antibacterial properties of the coating were tested in vitro against Escherichia coli and Staphylococcus aureus using the disc diffusion method, with results confirmed by OD600 cell density measurements for microbial growth. Antifungal properties were tested against Fusarium oxysporum f.sp. cubense in vitro and further examined in vivo by dipping bananas in the coating solution. The antibacterial tests showed an optimal inhibitory concentration of 1.0% ZnONPs, while antifungal activity was significant at 2% ZnONPs. In vivo tests revealed no F. oxysporum growth, as it is non-pathogenic to banana peel. The study confirmed that the edible coating, developed to preserve freshness and reduce spoilage, effectively extended the shelf life of bananas. The coating solution perceived the synergistic effects of cassava starch as a protective layer, ZnONPs as antibacterial and antifungal agents, and xanthan gum for improved adhesion. This study highlights the potential of this edible coating as a solution for preserving bananas, outperforming currently available methods in addressing both local market demands and export opportunities.