首页|In situ preparation of natamycin and trans-cinnamic acid loaded polycaprolactone/ethyl cellulose nanofibers on mangoes via handheld microfluidic-blow-spinning for freshness preservation

In situ preparation of natamycin and trans-cinnamic acid loaded polycaprolactone/ethyl cellulose nanofibers on mangoes via handheld microfluidic-blow-spinning for freshness preservation

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  • NETL
  • NSTL
  • Elsevier
Mangoes are nutritious but perishable fruits. The in situ packaging of fruit surfaces with nanofibers is a promisingstudy for fruit preservation. Polycaprolactone/ethyl cellulose (PCL/EC) nanofibrous films loaded with natamycin(Nata) and trans-cinnamic acid (tCA) (PCL/EC/Nt-p) were prepared in situ on the surface of mangoes usinghandheld microfluidic-blow-spinning (MBS) to enhance mango storage quality. The results show that the PCL/EC/Nt-p nanofibers had an average diameter of 321.82 ± 10.06 nm and displayed a smooth and uniformmorphology. The lower Young’s modulus facilitated easy peeling of the nanofibrous films from the mangoessurface with less force before consumption. In addition, the PCL/EC/Nt-p nanofibrous film had an ideal hydrophobicityand water vapor transmission rate, which protected their structural integrity in high-humidityenvironments and also reduced water loss from the treated mangoes. Storage results show that the mangoestreated with PCL/EC/Nt-p nanofibrous films exhibited the smallest lesion diameter and a decay index 20 % lowerthan untreated mango. Moreover, after 9 days of storage, the decrease in SOD, CAT, POD, and APX antioxidantenzyme activities was delayed in the PCL/EC/Nt-p nanofibrous film treated mangoes, confirming the film’sability to enhance antioxidant capacity and slow down metabolic processes. This study provides valuable insightsto facilitate the research on in situ fruit preservation packaging, the widespread adoption of microfluidic-blowspinningand the handheld spinning machine.

MangoPostharvestPreservationAntimicrobialAntioxidantNanofiber

Xiaohong Guo、Menglu Wu、Shiguang Zou、Xuequn Shi、Saowapa Chaiwong、Di Wu、Xian Li、Kunsong Chen

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College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China

College of Agriculture & Biotechnology/Zhejiang Key Laboratory of Horticultural Crop Quality Improvement/Key Laboratory of Ministry of Agriculture and RuralAffairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou 310058, PR China

Zhejiang Nonghua High-quality Agricultural and Sideline Products Distribution Center Co., Ltd., Hangzhou 311100, PR China

School of Life and Health Sciences, Hainan Province Key Laboratory of One Health, Collaborative Innovation Center of One Health, Hainan University, Haikou,570228, PR China

School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand||Integrated Agri-Tech Ecosystem Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand

College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China||College of Agriculture & Biotechnology/Zhejiang Key Laboratory of Horticultural Crop Quality Improvement/Key Laboratory of Ministry of Agriculture and RuralAffairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou 310058, PR China||Hainan Institute of Zhejiang University, Sanya 572025, PR China

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2025

10.1016/j.fpsl.2025.101448

Food Packaging and Shelf Life

Food Packaging and Shelf Life

ISSN：
年,卷(期)：2025.48(1)
  • 44