Cellulose cryogel microparticles increase gas permeation of carnauba wax-based edible coating for jujube preservation application
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Updated: Jan 17, 2026
Microhoneycomb Monoliths Prepared by the Unidirectional Freeze-drying of Cellulose Nanofiber Based Sols: Method and Extensions
Published on: May 24, 2018
Guo Li1, Xiaochen Zhang1, Dong Li1
1College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China; Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Innovation Center for Postharvest Agro-Products Technology, Zhejiang University, Hangzhou 310058, People's Republic of China.
Abstract:
Wax coating is an important preservation method extending jujube's shelf life. Although wax-based coatings provide a moisture resistant and physical microbial barrier, their dense structure excessively restricts the CO2 and O2 permeation, leading to anaerobic respiration and off-flavor. To increase the CO2 and O2 permeation of wax-based coating while minimizing its impact on inherent properties, microcrystalline cellulose cryogel particles (CCPs) were developed and incorporated into carnauba wax-based edible coating (CCPCW) creating micro gas channel. 1.00 % CCPCW increased the CO2 and O2 permeability by 190 % and 227 %, compared to CW, respectively. The inherent properties of CW, moisture and physical fungal barrier were retained. Finally, the jujube preservation performance of CCPCW was conducted. The CCPCW reduced the acetaldehyde and ethanol production of jujubes by 34.79 % and 15.81 %, respectively. These findings underscore the potential of CCPCW as an effective edible coating for mitigating off-flavors in jujube preservation.
