Natural wax-based edible coatings for preserving postharvest quality of mandarin orange

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-02-01 DOI:10.1016/j.fochx.2025.102302

L. Susmita Devi , Avik Mukherjee , Shikha Sharma , Vimal Katiyar , Joydeep Dutta , Santosh Kumar

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Abstract

Mandarin oranges are susceptible to senescence and decay, primarily due to postharvest quality loss and fungal infections. This study aim to develop edible and active coatings using carnauba and shellac incorporated with carvacrol nanoemulsion (CNE), and to examine the synergistic effects of the coating on the quality parameters and shelf-life of the mandarin oranges during ambient storage. Nanoemulsion of carvacrol with average droplet size of 348.8 nm was prepared, showing a polydispersity index value of 0.211, showed excellent antifungal activities. Five coating formulations were developed and applied on the mandarin oranges. The coating containing 2 %, v/v CNE exhibited the lowest weight loss (19.23 %), maintaining highest firmness (12.06 N), and total soluble solids of 16.1°Brix, and a titratable acidity of 1.56 % even after 30 days of storage. The application of the coating on the mandarin oranges-maintained quality up to 30 days doubling the shelf-life in the ambient.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.