Comparative performance of bio-based coatings formulated with cellulose, chitin, and chitosan nanomaterials suitable for fruit preservation

Sustainable nanomaterials (SNMs) from wood, sugarcane and crab shell were prepared and used to coat selected fruits. The properties of SNMs and selected fruits were characterized and strawberry was used as an example to test antifungal activity and freshness preservation of the SNMs. The SNMs with their nano-structured morphology form strong shear-thinning dispersions for easy spraying on fruit surfaces. The fruit surface free energy was influenced by its surface morphology, predominant surface wax components, and cutin monomers. The anti-fungal activity of SNMs was influenced by their surface functional groups and particle size (crystals vs fibers). The coblend of wood nanocrystals (WCNCs) and chitosan nanofiber (CSNFs) exhibited the best antifungal property, which was comparable with the performance of the fungicide thiabendazole (80 mg L-1). The weight loss and color change of the WCNC/CSNF coated strawberries decreased by nearly half compared with the control samples, showing coating effectiveness on preserving fruit freshness.

Automated summary

By utilizing sustainable nanomaterials (SNMs) derived from wood, sugarcane, and crab shells for fruit coating, the antifungal activity and freshness preservation of fruits can be significantly improved. The blend of wood nanocrystals and chitosan nanofibers demonstrated the best antifungal property, comparable to conventional fungicide performance, while also reducing weight loss and color change of coated strawberries by almost half, indicating effective fruit freshness preservation.