Authors
Silu Qiu, Fangyuan Zheng, Shuang Zhang, Lingling Liu, Fangyuan Chen, Marlyse Gianna Gloire Martha Kowaleguet, Chunlin Ye, Hongpeng Wang
Published in
Journal of food science and technology. Volume 63. Issue 10. Pages 1831-1841. Epub Jul 23, 2026.
Abstract
To address the rapid postharvest deterioration of fresh-cut carrots, this study developed active edible coatings based on carboxymethyl cellulose (CMC) incorporated with ginger essential oil/carboxymethyl cellulose nanoemulsions (GCN) prepared via ultrasound-assisted emulsification. The effects of ultrasonic power on nanoemulsion stability and film properties were evaluated, followed by an assessment of the coating's efficacy on carrot quality during 12 days of storage at 4 °C. Results showed that higher ultrasonic power (60%) yielded the most stable nanoemulsions and films with enhanced transparency and UV barrier properties. FTIR analysis confirmed the physical interactions within the matrix without chemical degradation. In the application trials, coatings containing 0.3% and 0.5% GEN/CMC significantly inhibited microbial growth (< 2.5 log CFU/g), minimized weight loss, maintained firmness, and preserved antioxidant capacity compared to the controls. Sensory evaluation further indicated that the 0.5% treatment effectively delayed surface whitening and texture softening. These findings demonstrate that ultrasound-optimized GEN/CMC coatings offer a promising natural strategy for extending the shelf life and maintaining the quality of fresh-cut carrots.
The online version contains supplementary material available at https://doi.org/10.1007/s13197-026-06822-5.
PMID:
42859473
Bibliographic data and abstract were imported from PubMed on 11 Oct 2026.
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