Nanofibers added with citral: Characterization and their application to postharvest control of Fusarium pseudocircinatum in bananas

Abstract

The use of essential oils (EOs) in the food industry is limited due to their susceptibility to environmental conditions. Therefore, this study aimed to encapsulate citral into nanofibers of pullulan and whey protein concentrate (WPC) to control Fusarium crown rot in bananas. Nanofibers without beads, able to prevent thermal and photodegradation of citral, were obtained by the electrospinning process. Besides, citral produced a significant change in the infrared spectra of nanofibers, reaching a loading efficiency of the process estimated by thermogravimetry was 19%. Finally, the nanofibers added with citral reduced 66% of the infection produced by Fusarium pseudocircinatum in bananas. Therefore, the nanofibers of pullulan/WPC are an alternative to encapsulate citral and protect it from environmental conditions, providing an eco-friendly coating that contributes to the management of Fusarium crown root in bananas. Novelty impact statement The use of whey protein concentrate and pullulan allowed to obtain nanofibers able to provide thermal and photoprotection to citral. Citral addition did not affect the nanofiber morphology and slight changes in the infrared spectra were observed. Nanofibers with the essential oil reduced 66% of the development of Fusarium crown root in bananas, being an alternative to postharvest biocontrol in these fruits at 25°C.