Abstract
The urgent need to prolong the shelf life of fruits and vegetables in a cost-effective and environmentally friendly manner has become paramount in addressing socio-economic challenges and minimizing food waste. In this study, a bio-composite coating was developed for fruit and vegetable preservation, utilizing egg protein as the bio-based film-forming component, egg yolk as the hydrophobic element, cellulose nanofibers for reinforcement, and Nisin as an antimicrobial agent. The preservation efficacy of this coating was examined using bananas and cherry tomatoes, and its mechanism was analyzed. The findings revealed that the coating successfully formed a thin layer on the surface of the fruits, ranging in thickness from nanometers to micrometers. This innovative coating prolonged the shelf life of the fruits by over 6 days under 20 °C, preserving their appearance, hardness, and nutrient content during storage. By inhibiting gas exchange and warding off microbial infestation, the coating effectively slowed the ripening and decay processes. Additionally, its edibility and washability alleviated food safety concerns without compromising the fruit's natural taste. This research offers an innovative solution to the global food waste problem, serving as an environmentally responsible and highly scalable method for maintaining freshness.
Published Version
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