Edible Nanocoating of Dextran/Lipid and Curcumin for Enhanced Shelf Life of Fresh Produce

Sana Kabdrakhmanova, Robin Augustine, Aiswarya Sathian, Annu Thomas, Tomy Muringayil Joseph, Nandakumar Kalarikkal, Zhanar E. Ibraeva, Beisebekov Madiyar, Sabu Thomas, Anwarul Hasan

1 more author

K. S. Joshy

2025

Closed access Metadata (CSL-JSON)
DOI 10.1002/pol.20240498
Data confidence 85 high
How this score is calculated

It is built from checkable properties of the record itself: whether the article has a DOI, how many independent sources confirmed its data, whether the required fields are filled in, and how recent the latest confirmation is. Disagreement between sources and a missing identifier lower it. A value of 80 or above means the record was published without further checking; 60 to 79 means it is published at reduced confidence, with a manual check advisable. A record verified by an editor by hand is never pushed below 90 by a recalculation. This scores our data about the article, not the article itself.

Abstract

ABSTRACT The purpose of the present study was to develop a nano‐coating for fresh vegetables and fruits using a combination of curcumin, sesame oil, stearic acid, and dextran (CSSDNs). The anti‐bacterial and nontoxic nature of nanoparticles were tested against Gram‐positive bacteria ( Staphylococcusaureus ) and human fibroblast cells. Enhanced aqueous solubility of curcumin and its stability in the bloodstream were observed from the in vitro blood compatibility studies. The anti‐cancer activity of curcumin‐loaded nanoparticles was tested against SK‐BR3 cells, demonstrating excellent antitumor activity. These findings indicate that the CSSDNs system can be used as an edible coating with strong antibacterial properties and as an effective means of delivering curcumin, which has proven to be successful in treating or preventing cancer.