Extending the Shelf-Life of Nectarines through Fish Gelatin/Cellulose Nanocrystals/Cinnamon Essential Oil-Based Edible Coatings
Source abstract
Abstract
The effect of bacterial cellulose nanocrystal–fish gelatin/cinnamon essential oil (BCNCs–FGelA/CEO) nanocoatings containing different concentrations of essential oil (1.2, 1.8, and 2.4 mL/L) on reducing the ripening and aging processes of ‘Red Gold’ nectarine fruit during cold storage (60 days, 4 °C) was studied. As a general trend, the application of the coating delayed the ripening process, and increasing the concentration of essential oil was effective in improving the coating efficacy. After 60 days, the lowest values of weight loss (6.93%), peroxidase and polyphenol oxidase activity (11.49 and 0.48 abs min−1 g−1, respectively), soluble solid content (14.56%), and pH (4.17) were detected for samples covered with the BCNCs–FGelA coatings containing the highest tested CEO concentration, whereas the maximum values of the same parameters (20.68%, 18.74 and 0.76 abs min−1 g−1, 17.93%, and 4.39, respectively) were found in the uncoated samples. In addition, increasing the concentration of the essential oil resulted in a better preservation of the firmness, ascorbic acid, and total acidity of the samples. Finally, the respiration rate and ethylene production of coated samples were lower than those detected in uncoated samples, though some differences arose depending on the amount of CEO loaded in the coatings. This study showed the capability of BCNCs–FGelA/CEO coatings to increase the cold storage period and preserve the quality of ‘Red Gold’ nectarine fruit, thereby reducing losses and increasing economic efficiency in the fruit industry.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Microencapsulation and Drying Processes · Postharvest Quality and Shelf Life Management
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Biosystem Engineering, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
Food Packaging Laboratory, Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
Funding
University of Mohaghegh Ardabili
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