Isolation and utilization of lignin-containing nanocellulose as a bio-based coating for preserving perishable fruit

Abstract

The use of nanocellulose in coatings for preserving perishable fruits and vegetables is increasing because it can maintain the shelf-life by delaying ripening and quality deterioration. In this research, lignin-containing nanocellulose (LCNC) was extracted from sugarcane bagasse through steam explosion followed by acid hydrolysis. The LCNC suspension with varying concentrations (0.3 %, 0.6 %, and 1.0 % w/v) in water was utilized as bio-based coating on mango to extend the shelf life. The physical and chemical changes of mangoes every 5 days were determined and compared with cellulose nanocrystal (CNC) coating (without lignin). The transmission electron microscopy (TEM) analysis revealed LCNC has smaller size with average length of 127.13 ± 26.21 nm and a diameter of 4.36 ± 0.96 nm compared to the CNC. The LCNC offered antioxidant activiity and UV-shielding properties. The mangoes treated with CNC showed changes in color after coating and the highest reduction of ripening during storage. At 1.0 % w/v, LCNC could delay the fruit ripening for at least 10 days compared to mangoes without coating. It also showed a higher preservation of peel color, titrate acidity, and firmness of the mangoes than the CNC coated. The findings suggested that LCNC could be a promising bio-based nanocoating for mangoes to delay their ripening and deterioration.