Effect of edible coating incorporating sodium carboxymethyl cellulose/cellulose nanofibers and self-produced mandarin oil on strawberries
Trần Thị Thanh Vân, Nguyen Thi Hang Phuong, Kazuma Sakamoto, Laras Putri Wigati, Fumina Tanaka, Fumina Tanaka, Fumihiko Tanaka, Fumihiko Tanaka
Abstract
Edible coatings were prepared using a mixture of 1.0 % (w/v) sodium carboxymethyl cellulose (CMC), 0.5 % (w/v) cellulose nanofibers (CNF), and varying concentrations of mandarin oil (MO) at 0.05, 0.1, 0.2, 0.3, or 0.4 % (w/v). The research investigated the physicochemical characteristics and antifungal activities of the films on Botrytis cinerea (B. cinerea). CMC/CNF/MO coatings were used to preserve the strawberries (Amaou). The changes in quality and antifungal activity on the strawberries were assessed during storage at 5 °C and 85 ± 5 % relative humidity (RH). Results showed the major components of MO include β-pinene, limonene, and methyl palmitate. The addition of MO into coatings indicated a significant effect on the properties of coating solutions as well as the film characteristics as shown in b* and roughness values increased strongly. The coatings contained MO also represented a marked effect on fruit weight loss and antifungal activity against B. cinerea strain both in vitro and in vivo. The addition of MO at a concentration of 0.05 % illustrated the significant effect in controlling weight loss and antifungal activity on strawberries.