Abstract
There is a dire need to cut post-harvest food loss to improve global food security, public health, and sustainable natural resource use. Fruits and vegetables constitute one of the most perishable food items and typically require cold storage systems, adequate packaging, and efficient transport and road systems to reduce their loss. This research showed that by stabilizing cornstarch and beeswax emulsion with cellulose nanocrystals, a sustainable and edible coating that substantially reduces the spoilage of fruits and other produce could be obtained. Native and aliphatic succinic anhydride-modified CNCs were employed as Pickering emulsifiers. The effect of emulsion stabilizers concentrations on the enhancement of physical properties, reduction of water vapor loss, and oxygen permeability was investigated, and 2 wt% modified CNC was selected as the optimal Pickering emulsion stabilizer. Fresh bananas, strawberries, and fresh-cut apples that were dip-coated with the formulated edible coating displayed magnificent color and freshness preservation by reducing oxygen activities and preventing moisture losses. Overall, the studied emulsion is edible and inexpensive, making it an exciting material that can be used to combat fresh produce waste caused by oxidative and enzymatic over-ripening.
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