To enhance the preservation of strawberries, a novel coating formulation was developed using chitosan (CH) and iron oxide (IO) nanoparticles (NPs) supplemented with ginger and garlic extracts and combined with varying concentrations of 1%, 2%, and 3% Fe₃O₄ NPs. The results of XRD revealed an average crystalline size of 48.1 nm for Fe₃O₄ NPs. SEM images identified Fe₃O₄ NPs as bright spots on the surface of the fruit, while FTIR confirmed their presence by detecting specific functional groups. Additional SEM analysis revealed clear visibility of CH coatings on the strawberries. Both uncoated and coated strawberry samples were stored at room temperature (27 °C), and quality parameters were systematically assessed, including weight loss, firmness, pH, titratable acidity (TA), total soluble solids (TSSs), ascorbic acid content, antioxidant activity, total reducing sugars (TRSs), total phenolic compounds (TPCs), and infection rates. The obtained weight loss was 21.6% and 6% for 1.5% CH and 3% IO with 1.5% CH, whereas the obtained infection percentage was 19.65% and 13.68% for 1.5% CH and 3% IO with 1.5% CH. As strawberries are citric fruit, 3% IO with 1.5% CH contains 55.81 mg/100 g ascorbic acid. The antioxidant activity for 1.5% CH coated was around 73.89%, whereas 3% IO with 1.5% CH showed 82.89%. The studies revealed that coated samples showed better results, whereas CH that incorporates Fe₃O₄ NP coatings appears very promising for extending the shelf life of strawberries, preserving their quality and nutritional value during storage and transportation.

To date, the formation mechanisms of TiO₂, as well as its heterostructures, have not been clarified. Moreover, detailed research on the transition from a tetragonal anatase phase to the monoclinic phase of the TiO₂(B) phase and their interface structure has been quite limited until now. In the present study, we report on the sonochemical synthesis of TiO₂-anatase with a crystallite size of 5.2 ± 1.5 nm under different NaOH concentrations via the hydrothermal method. The use of alkaline solution and the effect of the temperature and reaction time on the formation and structural properties of TiO₂-anatase nanopowders were studied. The effects of NaOH concentration on the formation and transformation of titanate structures are subject to thermal effects that stem from the redistribution of energy in the system. These mechanisms could be attributed to three phenomena: (1) the self-assembly of nanofibers and nanosheets, (2) the Ostwald ripening process, and (3) the self-development of hollow TiO₂ mesostructures.