Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 no.6 vol.9 2020-06-01 2020-06-01 SYNTHESIS AND IMPREGNATION OF Fe2O3 NANOPARTICLES ON CELLULOSE PAPER AND SODIUM ALGINATE FILMS FOR THE PRESERVATION OF FRUIT AND VEGETABLES 1166 1169 EN Thirumurugan Alagu Thirumurugan Alagu Priyanka Karuppasamy Priyanka Karuppasamy Priyanka Anbuganthi Priyanka Anbuganthi Priyanka Lingasamy Priyanka Lingasamy Raghavi Jeyram Raghavi Jeyram Kumaresan Kuppamuthu Kumaresan Kuppamuthu Nithyapriya Soundararajan Nithyapriya Soundararajan In this study, development of nanocoated paper and film to increase the shelf life of food has been demonstrated. Iron oxide (Fe2O3) nanoparticles were synthesized by neem leaves extract and characterized by UV-visible spectrophotometer, exhibited an absorption peak at 326 nm. Transmission electron microscope (TEM) showed the nanoparticles ranges between 5 nm to 50 nm and selected area electron diffraction (SAED) analysis revealed the amorphous in nature of nanoparticles. The biomolecules involved in the reduction of Fe2O3 nanoparticles were confirmed by Fourier transform infrared (FTIR) spectrum. The characterized nanoparticles were coated on cellulose paper, which was characterized by Scanning electron microscope (SEM). Coated paper was wrapped with fruit, and vegetables. Similarly, fruit and vegetables were also dipped in nanoparticle-incorporated sodium alginate solution. As a result, protein estimation and water loss were estimated on regular basis to determine the shelf-life of fruit and vegetables. The shelf-life of fruit and vegetables increases while evaluated with control and uncoated on weight loss and soluble protein content. Hence, the nanomaterial-coated paper and sodium alginate film prove its potential application as food packaging materials for longer shelf-life of food.