Development of Corn Cob-Derived Cellulose-Based Edible Coating for Enhancing the Physicochemical Properties of Pear Fruits during Storage
Abstract
The utilization of edible coating is an efficient strategy for maintaining quality and reducing postharvest losses in fruits and vegetables. This study reports the extraction of cellulose from corn cob and the development of a cellulose-based edible coating. The efficiency of the prepared coating was evaluated using pear fruits as a model system. The novelty of this work lies in the use of corn cobs, an agricultural waste material, as a sustainable and low-cost source of cellulose extracted through a simple process. The extracted cellulose was quantified and characterized using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM) and thermogravimetric analysis (TGA). The characterization results confirmed the presence of characteristic functional groups, including CH asymmetric stretching, –NCO groups, H–O–H bending, Hydrogen bonding, and β-glycosidic linkages. The cellulose exhibited a crystalline structure, structural rigidity, and a porous surface morphology. Cellulose-based edible coatings were prepared at 3 different concentrations and applied to pear fruits, which were stored at ambient temperature for 15 days. The coated fruits showed better retention of physicochemical properties, including pH, firmness, total acidity, and total soluble solids compared to uncoated fruits. The coating was applied to pear fruits and evaluated during 15 days of storage at 23°C. In addition, the cellulose-based coating significantly (P<0.05) reduced weight loss (3.41%) and preserved higher level of ascorbic acid (22.60 to 24.10 mg/100 g) during storage. Overall, the application of the cellulose-based edible coating effectively extended the shelf life of pear fruits. This finding suggests the potential of cellulose-based edible coatings derived from agricultural waste as a sustainable solution for preserving fruits and vegetables while maintaining nutritional quality.