Enhancing functional features of pectin‐based coating by incorporating cellulose nanofibre/peppermint oil

Abstract

SummaryFruit loss frequently occurs due to physical and microbial deterioration. This study aimed to develop an emulsified coating formulation based on pectin (BP)/cellulose nanofibre (CNF)/(peppermint essential oil) PEO using the Pickering technique with an appropriate level of CNF as a stabiliser and to study its effect on grape quality during storage. The incorporation of 0.4% PEO‐stabilised with various 0.1%–0.325% CNF into 0.5% BP edible coatings was developed. A 0.175% concentration of CNF was found to be appropriate for stabilising the emulsion system. This technique improved the functional performance of BP coatings, including their antifungal activity against Penicillium digitatum by 64.94% on the 7th day of incubation. Moreover, light transmission at UV and visible wavelengths and elongation improved by 23.17% and 71.26% respectively compared to the pure BP‐based coating. Scanning electron microscopy and Fourier‐transform infrared spectroscopy were used to characterise the biocompatibility of each coating formulation. The PEO‐CNF emulsion coating may be an alternative for the active coating of fresh fruit commodities.