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Edible Coating Based on Konjac glucomannan Loading Ocimum gratissimum Essential Oil for Postharvest Preservation of Orange

Summary

Researchers developed a special edible coating made from konjac glucomannan and basil essential oil that can be applied to oranges to keep them fresh longer. The coating acts as a protective barrier that slows down moisture loss and microbial growth while allowing the fruit to breathe. When applied to Mandarin oranges, this coating extended their shelf life by 8 days, kept them firmer, and reduced spoilage compared to uncoated oranges.

Background

Citrus fruits are prone to postharvest spoilage due to microbial contamination, particularly Penicillium species, causing significant economic losses. Edible coatings loaded with natural active components offer a green alternative to chemical treatments and synthetic fungicides. Konjac glucomannan is a promising polysaccharide for edible coating applications due to its flexibility and extensibility.

Objective

To develop and evaluate a KGM-based edible coating loaded with Ocimum gratissimum essential oil stabilized by pectin for postharvest preservation of Mandarin oranges. The study assessed the coating’s stability, barrier properties, antifungal activity, and effectiveness in extending shelf life while maintaining fruit quality.

Results

The K-P-OG 1.5% coating demonstrated high stability and compact structure with oxygen permeability of 7.9 × 10⁻¹⁶ g·cm/(cm²·s·Pa), six orders of magnitude lower than KGM alone. The coating exhibited strong antioxidant activity (86.8% DPPH scavenging), effective in vitro and in vivo antifungal activity against Penicillium italicum. Storage results showed the coating extended shelf life by 8 days, reduced weight loss by 13%, increased firmness by 24.14%, and elevated POD activity by 100% compared to control.

Conclusion

The K-P-OG edible coating effectively preserves Mandarin oranges by maintaining nutrient content, extending storage time, and inhibiting microbial growth through enhanced antioxidant capacity and reduced respiration. This green preservation strategy demonstrates the potential of natural essential oil-based edible coatings to reduce plastic pollution and food spoilage in postharvest fruit management.
  • Published in:Polymers (Basel),
  • Study Type:Experimental Study,
  • Source: PMID: 40363002, DOI: 10.3390/polym17091217
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