Curcumin doped functionalized cellulose nanofibers based edible chitosan coating on kiwifruits.

The developed edible coating with curcumin facilitated iron functionalized cellulose nanofiber (f- CNF) reinforced chitosan (CS) were applied on kiwifruits for maintaining the quality during storage life. The f- CNF was fabricated via anchoring iron particles onto the surface of CNF as evident by FESEM, FETEM, and XRD analysis. The inclusion of f- CNF and curcumin as a component of edible coating can provide a synergistic effect in maintaining the quality of kiwifruits. The f- CNF (1.5 wt%) dispersed CS edible coating assisted by curcumin provided a lamellar and heterogonous surface morphology with a hazy appearance. The used edible coating materials were effective in reducing mass loss, firmness loss, respiration rate, and microbial count of the kiwifruits during storage life (10 days at 10 °C). Additionally, color, and physiological properties of kiwifruits can be modified by using the addressed edible coating materials. • Iron particles are decorated onto CNF surfaces to develop iron functionalized CNF. • Cur doped functionalized CNF/Chitosan are effective in edible coating of kiwifruits. • Cur and nanofiller are uniformly dispersed in chitosan improving kiwifruits storage. • Addition of Cur aided nanocomposite helps to reduce microbial count during storage. • Firmness of the kiwifruit products improved due to edible coating materials. [ABSTRACT FROM AUTHOR]