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Enhanced water-barrier carboxymethyl cellulose coatings reinforced with grapeseed oil and cellulose nanofibers for blueberry preservation
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DOI：10.1016/j.foodhyd.2026.113166.png)
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Abstract
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• Barrier-enhanced polysaccharide coatings were applied to blueberries. • Coating properties were evaluated as a function of cellulose nanofibers (CNF) type. • Coatings effectively reduced weight loss and enhanced fruit firmness. • Higher CNF aspect ratio resulted in improved blueberry preservation.
Keywords:
Carboxymethyl cellulose
Cellulose nanofibers
Blueberries preservation
Polysaccharide coatings
Water barrier properties
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