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<p>This study aimed to develop a whey protein–based edible coating enriched with propolis and bee venom to enhance the postharvest quality of orange (<i>Citrus sinensis</i>) fruits during 90 days of cold storage (5 ± 1&#xa0;°C). Orange fruits were divided into five treatments: uncoated fruits (control, T1), fruits coated with 1.5% whey protein concentrate (WPC, T2), fruits coated with 1.5% WPC and 0.04% bee venom (T3), fruits coated with 1.5% WPC and 4% propolis (T4), and fruits coated with 1.5% WPC, 0.04% bee venom and 4% propolis (T5). After 90 days of cold storage, the uncoated fruits exhibited the highest weight loss (34.52%), whereas orange fruits coated with a mixture of WPC, bee venom and propolis group (T5) showed a significant (<i>p </i>&lt; 0.05) reduction in the weight loss (13.90–14.23%). Total soluble solids (TSS) increased markedly in the control; while TSS values (11.60°Brix) of orange fruits in T5 maintained stable. Using the propolis alone increased the phenolic compounds of orange fruits to 62.58&#xa0;mg GAE/g. In addition, coating with WPC, propolis and bee venom individually or together boosted the vitamin C content, and antioxidant ability of orange fruits. Microbiological analysis revealed that coated samples showed a reduction (<i>p </i>&lt; 0.05) of approximately 4 log CFU/g in the total viable count and 2 log CFU/g in the fungal count compared to the control at the end of cold storage. Color parameters (<i>L</i>*, <i>a</i>*, <i>b</i>*) indicated a delayed ripening in coated fruits, particularly T5. Sensory evaluation confirmed that orange fruits in T5 achieved the highest overall acceptability scores after 90 days of cold storage. Ultimately, coating with 4% propolis and 0.04% bee venom demonstrated superior preservative effects by reducing weight loss, maintaining physicochemical and functional properties, inhibiting microbial growth, and extending the shelf life of orange fruits up to 90 days under cold storage. These findings highlight the potential of whey protein–honeybee product coatings as a natural and eco-friendly alternative to synthetic postharvest treatments.</p>

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Whey protein-based edible coatings enriched with propolis and bee venom for enhancing the postharvest quality of orange Citrus sinensis

  • 期刊论文

  • 发表日期：

    2026年7月24日

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  • Nesren Elsayed,
  • Ashwak Abdel Moneim Hassan,
  • Yasser Elenany,
  • Mohamed S. El-Masarawy,
  • Hany Elkashef

摘要

This study aimed to develop a whey protein–based edible coating enriched with propolis and bee venom to enhance the postharvest quality of orange (Citrus sinensis) fruits during 90 days of cold storage (5 ± 1 °C). Orange fruits were divided into five treatments: uncoated fruits (control, T1), fruits coated with 1.5% whey protein concentrate (WPC, T2), fruits coated with 1.5% WPC and 0.04% bee venom (T3), fruits coated with 1.5% WPC and 4% propolis (T4), and fruits coated with 1.5% WPC, 0.04% bee venom and 4% propolis (T5). After 90 days of cold storage, the uncoated fruits exhibited the highest weight loss (34.52%), whereas orange fruits coated with a mixture of WPC, bee venom and propolis group (T5) showed a significant (p < 0.05) reduction in the weight loss (13.90–14.23%). Total soluble solids (TSS) increased markedly in the control; while TSS values (11.60°Brix) of orange fruits in T5 maintained stable. Using the propolis alone increased the phenolic compounds of orange fruits to 62.58 mg GAE/g. In addition, coating with WPC, propolis and bee venom individually or together boosted the vitamin C content, and antioxidant ability of orange fruits. Microbiological analysis revealed that coated samples showed a reduction (p < 0.05) of approximately 4 log CFU/g in the total viable count and 2 log CFU/g in the fungal count compared to the control at the end of cold storage. Color parameters (L*, a*, b*) indicated a delayed ripening in coated fruits, particularly T5. Sensory evaluation confirmed that orange fruits in T5 achieved the highest overall acceptability scores after 90 days of cold storage. Ultimately, coating with 4% propolis and 0.04% bee venom demonstrated superior preservative effects by reducing weight loss, maintaining physicochemical and functional properties, inhibiting microbial growth, and extending the shelf life of orange fruits up to 90 days under cold storage. These findings highlight the potential of whey protein–honeybee product coatings as a natural and eco-friendly alternative to synthetic postharvest treatments.