A review of cellulose nanomaterials incorporated fruit coatings with improved barrier property and stability: Principles and applications

Abstract

AbstractFresh fruit are rich in vitamins, minerals, and phytochemicals, but are highly perishable. Due to the great need for improving storability of fresh fruit, it is necessary to develop cost effective coating technology with targeted moisture and gas barrier, mechanical and other desirable properties to satisfy specific postharvest physiological need and storage conditions of a given fruit. Cellulose nanomaterials (CNs) present distinguished intrinsic properties, including low density, high aspect ratio, high mechanical property, superior gas and moisture barrier, and good thermal stability. For these reasons, applications of CNs in fruit coatings show great promises for improving quality and storability of postharvest fresh fruit under various storage conditions. This review discussed the principles and mechanisms of CNs role in food packaging films and coatings, applications of CNs‐incorporated coatings in a wide range of fruit, and the safety, regulations, and future perspectives of CNs‐incorporated fruit coating technologies.Practical ApplicationCellulose nanomaterials (CNs), including cellulose nanofibers (CNF) and cellulose nanocrystals (CNC), have great potential as components in fruit coatings for improving barrier, stability, and other functional properties. This review introduced the potential roles of CNs in fruit coating technology as coating matrix, filler for other biopolymers, Pickering emulsion agent, and/or crosslinking agent, thus the principles and mechanisms of using CNs in fruit coatings. This review also reported the recent research and development in CNs‐incorporated fruit coatings, and discussed the hurdles and future perspectives of using CNs in fruit coatings. This review provided most updated information and important insights of CNs‐incorporated coatings, which is critical for developing effective coating technologies for ensuring quality and improving storability of fresh fruit.