Functionalized cellulose nanocrystal embedded into citrus pectin coating improves its barrier, antioxidant properties and potential application in food

Due to the hydrophilic of the pectin material, the coating has poor barrier properties and a negative preservation effect on fresh fruits. In this study, citrus pectin coating with improved barrier and antioxidant properties was prepared by embedding with functional cellulose nanocrystals (CNC). It was assessed that cellulose nanocrystals grafted with p-coumaric acid (CNC-P) were uniformly dispersed in the pectin matrix to improve coating barrier properties. The addition of 8 % CNC-P to the pectin coating led to a decrease in water vapor and oxygen permeability from the coating by 12.6 % and 22.3 %, respectively. Additionally, the grafted p-coumaric acid (PA) introduced antioxidant properties to the cellulose nanocrystals. The fresh-cut fruits preservation assay showed that the coating containing CNC-P exerted a stronger inhibition effect of the browning process within 8 h than other coatings. This study suggests that pectin coating embedded with CNC-P has the potential to be used in food packaging.