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<p>Ready-to-eat (RTE) fresh-cut apples offer convenience and nutritional appeal; however, once sliced, quality deterioration by oxidative changes culminates in discolouration, excessive softening, and flavor deterioration with limited shelf life. The corn starch nanoemulsion (CS-NE) based edible coating containing 0.50% corn oil (CO); 0.50% vanillin (VA) and 1.00% carboxymethyl cellulose (CMC) had superior film forming, physical (thickness, surface density, solubility, &amp; swelling index) and barrier (water vapor permeability, O<sub>2</sub> and CO<sub>2</sub> permeability) properties. CS-NE had an average droplet size between 188.05 ± 2.13&#xa0;nm to 248.50 ± 3.14&#xa0;nm with zeta-potential value ranging between -28.8 ± 1.8&#xa0;mV to -30.1 ± 2.5&#xa0;mV. Microstructural assessment via FE-SEM, ATR-FTIR spectra and TPA revealed presence of various functional compounds, uniform structure, and good mechanical strength of CS-NE-based edible films. The bilayer treatment (AA @ 0.25 N dip for 30&#xa0;s. 1 + 2% CS-NE) effectively restricted weight (7.55%) and firmness (2.57 &amp; 3.93&#xa0;kg/cm<sup>2</sup> for pulp and fruit) loss, reduced enzyme activity (60.83% PPO; 69.88% POD &amp; 14.23% PG), highest TSS (13.22 ºB), sugars (8.24 &amp; 5.71% total and reducing sugars), titratable acidity (0.49%), ascorbic acid content (27.83&#xa0;mg/100&#xa0;g), phenols (132.67&#xa0;mg GAE/100&#xa0;g) antioxidants (103.35% DPPH &amp; 30.69&#xa0;mg TE/100&#xa0;g FRAP) after 20&#xa0;days of refrigeration. Experimental data were analyzed using ANOVA followed by Duncan’s multiple range test at <i>p &lt; </i>0.05 to determine significant mean differences among treatments, principal component analysis (PCA), dendrogram and heatmaps represents significant correlation of among biochemical attributes of fresh cut apple slices coated with nanoemulsion. The findings highlight a multifaceted role of bilayer CS-NE coating for retaining the quality and storability of RTE fresh-cut apples for 20&#xa0;days, against 06&#xa0;days of storability of untreated fruits under refrigerated conditions, offering a sustainable alternative to conventional synthetic packaging.</p>

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Fabrication and characterisation of nanoemulsified corn starch-based active films as sustainable packaging for shelf-life management of RTE fresh-cut apples (Malus × domestica Borkh)

  • 期刊论文

  • 发表日期：

    2026年5月23日

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  • Vishant Sharma,
  • Satish Kumar,
  • Atul Dhiman,
  • Pramod Verma

摘要

Ready-to-eat (RTE) fresh-cut apples offer convenience and nutritional appeal; however, once sliced, quality deterioration by oxidative changes culminates in discolouration, excessive softening, and flavor deterioration with limited shelf life. The corn starch nanoemulsion (CS-NE) based edible coating containing 0.50% corn oil (CO); 0.50% vanillin (VA) and 1.00% carboxymethyl cellulose (CMC) had superior film forming, physical (thickness, surface density, solubility, & swelling index) and barrier (water vapor permeability, O2 and CO2 permeability) properties. CS-NE had an average droplet size between 188.05 ± 2.13 nm to 248.50 ± 3.14 nm with zeta-potential value ranging between -28.8 ± 1.8 mV to -30.1 ± 2.5 mV. Microstructural assessment via FE-SEM, ATR-FTIR spectra and TPA revealed presence of various functional compounds, uniform structure, and good mechanical strength of CS-NE-based edible films. The bilayer treatment (AA @ 0.25 N dip for 30 s. 1 + 2% CS-NE) effectively restricted weight (7.55%) and firmness (2.57 & 3.93 kg/cm2 for pulp and fruit) loss, reduced enzyme activity (60.83% PPO; 69.88% POD & 14.23% PG), highest TSS (13.22 ºB), sugars (8.24 & 5.71% total and reducing sugars), titratable acidity (0.49%), ascorbic acid content (27.83 mg/100 g), phenols (132.67 mg GAE/100 g) antioxidants (103.35% DPPH & 30.69 mg TE/100 g FRAP) after 20 days of refrigeration. Experimental data were analyzed using ANOVA followed by Duncan’s multiple range test at p < 0.05 to determine significant mean differences among treatments, principal component analysis (PCA), dendrogram and heatmaps represents significant correlation of among biochemical attributes of fresh cut apple slices coated with nanoemulsion. The findings highlight a multifaceted role of bilayer CS-NE coating for retaining the quality and storability of RTE fresh-cut apples for 20 days, against 06 days of storability of untreated fruits under refrigerated conditions, offering a sustainable alternative to conventional synthetic packaging.