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

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-02-01 Epub Date: 2025-02-19 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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保存柑桔采后品质的天然蜡基食用涂料

柑桔容易衰老和腐烂，主要是由于采后质量下降和真菌感染。本研究以巴西棕榈紫胶与香芹酚纳米乳剂（CNE）为原料，制备了可食用的活性涂膜，并研究了涂膜对柑桔环境贮藏过程中品质参数和货架期的协同效应。制备的香芹酚纳米乳平均粒径为348.8 nm，其多分散性指数为0.211，具有良好的抗真菌活性。研制了五种涂膜配方，并在柑桔上进行了应用。含2% v/v CNE的涂层在30天后表现出最低的失重（19.23%），最高的硬度（12.06 N），总可溶性固形物为16.1°Brix，可滴定酸度为1.56%。在柑橘上涂上涂层后，柑橘的质量保持了30天，使其在环境中的保质期延长了一倍。

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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.