Curcumin doped functionalized cellulose nanofibers based edible chitosan coating on kiwifruits

The developed edible coating with curcumin facilitated iron functionalized cellulose nanofiber (f-CNF) reinforced chitosan (CS) were applied on kiwifruits for maintaining the quality during storage life. The f-CNF was fabricated via anchoring iron particles onto the surface of CNF as evident by FESEM, FETEM, and XRD analysis. The inclusion of f-CNF and curcumin as a component of edible coating can provide a synergistic effect in maintaining the quality of kiwifruits. The f-CNF (1.5 wt%) dispersed CS edible coating assisted by curcumin provided a lamellar and heterogonous surface morphology with a hazy appearance. The used edible coating materials were effective in reducing mass loss, firmness loss, respiration rate, and microbial count of the kiwifruits during storage life (10 days at 10 degrees C). Additionally, color, and physiological properties of kiwifruits can be modified by using the addressed edible coating materials.

Automated summary

The study developed an edible coating containing curcumin that promoted the preparation and application of iron-functionalized cellulose nanofiber-reinforced chitosan to maintain the quality of kiwifruits. This edible coating showed good preservation effects on kiwifruits during storage, improving their color and physiological properties.