Potential of ginger essential oil/carboxymethyl cellulose nanoemulsions prepared with ultrasound for preserving of fresh-cut carrot

Abstract

To address the rapid postharvest deterioration of fresh-cut carrots, this study developed active edible coatings based on carboxymethyl cellulose (CMC) incorporated with ginger essential oil/carboxymethyl cellulose nanoemulsions (GCN) prepared via ultrasound-assisted emulsification. The effects of ultrasonic power on nanoemulsion stability and film properties were evaluated, followed by an assessment of the coating’s efficacy on carrot quality during 12 days of storage at 4 °C. Results showed that higher ultrasonic power (60%) yielded the most stable nanoemulsions and films with enhanced transparency and UV barrier properties. FTIR analysis confirmed the physical interactions within the matrix without chemical degradation. In the application trials, coatings containing 0.3% and 0.5% GEN/CMC significantly inhibited microbial growth (< 2.5 log CFU/g), minimized weight loss, maintained firmness, and preserved antioxidant capacity compared to the controls. Sensory evaluation further indicated that the 0.5% treatment effectively delayed surface whitening and texture softening. These findings demonstrate that ultrasound-optimized GEN/CMC coatings offer a promising natural strategy for extending the shelf life and maintaining the quality of fresh-cut carrots.