Gelatine Nanocomposite Films Reinforced With Proanthocyanidins‐Stabilized Zinc Oxide Nanoparticles for Cherry Tomato Preservation

ABSTRACT This study aims to develop gelatine‐based nanocomposite films for the preservation of cherry tomatoes. The proanthocyanidins (PC) were used as a green stabilizing agent to prepare zinc oxide nanoparticles (pZnONP). Compared with the unmodified zinc oxide nanoparticles (ZnONP), the addition of PC prevented the aggregation of the nanoparticles, significantly reduced their particle size, and increased the absolute value of the Zeta potential, thereby enhancing the stability of the particles. Both ZnONPs demonstrated significant antimicrobial activity on the common pathogenic microorganism Botrytis cinerea in cherry tomatoes and showed a dose‐dependent relationship. The incorporation of pZnONP significantly enhanced the elongation at break of the gelatine nanocomposite film, and its water vapour barrier performance was improved. Microstructural analysis indicated that pZnONP was well dispersed in the gelatine matrix, forming a denser network structure. The GT/pZnONP composite coating effectively delayed the weight loss, softening and reddening of cherry tomatoes, while maintaining high contents of soluble solids, total phenols and total flavonoids. The gelatine nanocomposite film enhanced by PC‐stabilized ZnONPs showed good application prospects in food functional packaging.