Impact of Bacterial Cellulose Nanocrystals-Gelatin/Cinnamon Essential Oil Emulsion Coatings on the Quality Attributes of ‘Red Delicious’ Apples

Abstract

This study aimed to assess the effectiveness of bacterial cellulose nanocrystals (BCNCs)-gelatin (GelA)/cinnamon essential oil (CEO) emulsion coatings containing various CEO concentrations (1200, 1800, and 2400 μL/L) in retarding ripening and senescence of ‘Red Delicious’ apples during cold storage (60 days at 4 °C). Coatings decreased the weight loss (WL) (~3.6%), as compared to uncoated fruit (~4.8%). A direct relationship between CEO concentration and respiration rate/ethylene production was also disclosed. Flesh firmness was higher for coated samples, with better results detected especially when the highest amount of CEO was applied (36.48 N for the 2400 μL/L delivered dose vs. 32.60 N for the 1200 μL/L one). These findings were corroborated by additional tests on the surface color, total acidity, soluble solids content, pH, ascorbic acid, and activities of polyphenol oxidase (PPO) and peroxidase (POD). This study demonstrated the capability of BCNCs-GelA/CEO systems to dramatically enhance the storability and quality of apples during refrigerated storage, thus avoiding undesired losses and increasing the economic performance of fresh fruit industries.

Fabrication of Bio-Nanocomposite Packaging Films with PVA, MMt Clay Nanoparticles, CNCs, and Essential Oils for the Postharvest Preservation of Sapota Fruits

“…However, the BNF 8% packaged and non-packaged fruits recorded the lowest sensory score, but the sensory score for the BNF 8% was better than that of the non-packaged fruits. In addition, the bio-nanocomposite packaging, integrated with essential oil, such as lavender, clove, sage, and thyme on strawberries, tomato, citrus, and table grapes, did not affect the sensory characteristics [53][54][55][56][57][58][59][60][61][62].…”

Extending the Shelf-Life of Nectarines through Fish Gelatin/Cellulose Nanocrystals/Cinnamon Essential Oil-Based Edible Coatings

“…Undamaged fruits of similar size were transferred to the laboratory and kept at a temperature of 4 ± 1 • C until being tested. All the chemicals used in this research for the preparation of the coating and for conducting quality chemical tests were similar to those reported in our previous research works [11,[38][39][40]48]. The study utilized several commercially available materials.…”

“…Respiration rate (as CO 2 is produced) and ethylene evolution were monitored using a gas analysis device (Oxybaby 6, Witt, Witten, Germany) and a GC-MS (Agilent 7890A, Santa Clara, CA, USA), respectively [11]. At least 3 replicates were considered for each test.…”

“…Over the years, covering the surface of fruits with bio-polymeric coatings (e.g., made of proteins, polysaccharides, lipids, or a combination thereof) has been proven as a viable strategy to reduce the rate of respiration and moisture loss, thereby slowing down the ripening and senescence processes of the product while maintaining its sensory properties. In addition, loading the coating formulations with bioactive compounds such as extracts and essential oils (EOs) from plants provides the final coatings with antimicrobial properties [10,11]. EOs have natural antimicrobial properties but are volatile and light-sensitive, which limits their use in food preservation [12,13].…”

“…Interestingly, in all the above studies, the quality preservation of nectarines was pursued through the incorporation of bioactive compounds in the main biopolymer network, which was finally used in the form of emulsions, nanoemulsions, or nanocapsules to obtain the following outcomes: (i) to achieve the controlled release of the active ingredient over time, (ii) maintain the stability of the active substance against external factors (e.g., light and oxygen), and (iii) reduce its sensory impact on the taste and aroma of the fruits [11]. However, it has been demonstrated that the stability of these emulsions is a key aspect for these systems to work efficiently [38].…”