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DLS confirmed good dispersion and stability, while FTIR, XRD, SEM, and TGA indicated strong biopolymer-oil interactions and improved thermal resistance. Antibacterial tests showed inhibition against Staphylococcus aureus and Serratia marcescens, with higher component concentrations enhancing effects (p\u003C0.05). The most effective HMPC1.5% coating reduced weight loss, increased firmness and bioactive measures, and lowered decay incidence versus controls, with sensory scores also improved.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":40,"@type":76,"position":81},"https://docshare.wps.com/document/research-report/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/carboxymethyl-cellulose-and-hydroxypropyl-methylcellulose-based-coating-emulsions-incorporated-with-clove-essential-oil-on-postharvest-kiwifruit-preservation-a-comparative-research/504175/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/carboxymethyl-cellulose-and-hydroxypropyl-methylcellulose-based-coating-emulsions-incorporated-with-clove-essential-oil-on-postharvest-kiwifruit-preservation-a-comparative-research/504175.png","ImageObject",300,407,{"name":92,"@type":93},"Maya Linwood","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-23","2026-10-03",true,{"@type":102,"interactionType":103,"userInteractionCount":34},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What coating formulations were tested for kiwifruit preservation?","Question",{"text":112,"@type":113},"The study prepared edible coating emulsions from two cellulose types—anionic CMC and non-ionic HPMC—incorporated with different concentrations of clove essential oil.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How were the emulsions characterized and why does it matter?",{"text":117,"@type":113},"DLS assessed dispersion and stability, while FTIR, XRD, SEM, and TGA showed biopolymer-oil interactions and improved thermal resistance, supporting the coatings’ functional performance.",{"name":119,"@type":110,"acceptedAnswer":120},"Which coating formulation performed best during storage?",{"text":121,"@type":113},"Kiwifruit coated with HMPC1.5% showed the lowest weight loss, highest firmness, TA, and TPC, along with reduced decay incidence compared with uncoated controls, and better sensory acceptability.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},504175,1791320505,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":39,"category_name":40,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":34,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145},962084928432,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","International Journal of Biological Macromolecules 331 (2025) 148178  \nContents lists available at ScienceDirect  \nInternational Journal of Biological Macromolecules  \njournal [homepage:](homepage: www.elsevier.com/locate/ijbiomac)[ www.elsevier.com/locate/ijbiomac](homepage: www.elsevier.com/locate/ijbiomac)  \n| Carboxymethyl cellulose and hydroxypropyl methylcellulose-based coating   emulsions incorporated with clove essential oil on postharvest kiwifruit preservation: A comparative research\u003Cbr>Shahzad Zafar Iqbal a,*, Muhammad Waseem a, Eman Laibaa, Munawar Iqbal b,\u003Cbr>Osama A. Mohammed c, Samiah H. Al-Mijallid, María Roberta Ansorenae, Sajad Alif,*\u003Cbr>a Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad, 38000, Punjab, Pakistan b School of Chemistry, Institute of Chemistry, University of Punjab, Lahore, Pakistan\u003Cbr>c Department of Pharmacology, College of Medicine, University ofBisha, Bisha, 61922, Saudi Arabia\u003Cbr>d Department of Biology, College of Sciences, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia\u003Cbr>e Grupo de Investigaci´on en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata-Consejo Nacional de Investigaciones Científicas y T´ecnicas, Mar del Plata, Argentina\u003Cbr>f Department of Biological Sciences, College of Science, King Faisal University, Al-Ahsa, 31982, Saudi Arabia |  |  |\n| --- | --- | --- |\n| A R T I C L E I N F O |  | A B S T R A C T |\n| Keywords: HPMC CMC\u003Cbr>Active edible coating Kiwifruit\u003Cbr>Clove essential oils Food packaging |  | In this study, edible coating emulsions (ECEs) based on two types of food-grade cellulose with different ionic properties (anionic CMC and non-ionic HPMC) and different CEO concentrations were formulated, characterized, and applied as active edible coatings on kiwifruit during 21 days of storage at room temperature. The DLS analysis confirmed good dispersion and stability of the ECEs, while FTIR, XRD, SEM, and TGA evidenced strong biopolymer-oil interactions and improved thermal resistance. Antibacterial activities were notable, with inhibition zones of 26 ± 3.11 mm for CMC1.5% and 26 ± 2.72 mm for HPMC1.5% against Staphylococcus aureus, and 30 ± 3.25 and 17 ± 2.15 mm against Serratia marcescens, respectively, with significant improvements (p \u003C 0.05) at higher component concentrations. Kiwifruits coated with the most effective formulation (HMPC1.5%) exhibited significantly improved quality attributes, with the lowest weight loss (9.20 %), highest firmness (1.55 kg.cm− 2), TA (1.50 %), and TPC (52 mg GAE g − 1), along with reduced decay incidence (10 %) compared to the control kiwifruits (p \u003C 0.05). Sensory results also showed superior scores and better overall acceptability of HPMC1.5% -coated fruits. |\n\n1. Introduction  \nAccording to the Food and Agriculture Organization, approximately 1.3 billion tons of food is wasted each year, accounting for about onethird of all the edible food produced for human consumption [1]. Food waste presents a significant global challenge, contributing to environmental pollution and exacerbating climate change [2]. Fruits and vegetables account for the largest share of global food waste, comprising nearly 40 to 50 % of all wasted food products [3–5]. Fruits and vegetables after harvest have a limited shelf life due to factors such as insect infestation, exposure to air, humidity, light, temperature variations, and microbial growth, posing significant preservation challenges for the food industry [6,88]. A substantial portion of fruit and vegetable waste could be prevented [4].  \nVarious strategies have been developed in recent years to minimize preventable food waste. Among them, extending the shelf life of fruits and vegetables through the use of active food packaging has emerged asa promising and effective solution [5,7]. Edible coatings are generally formulated using edible polymers and integrated with functio","cbCaio6GUlwXLXoc","https://ap.wps.com/l/cbCaio6GUlwXLXoc","pdf",14051804,15,"English","# Abstract\n# Introduction\n## Food waste and shelf-life limitations\n## Active food packaging and edible coatings\n## Rationale for CMC, HPMC, and clove essential oil","[{\"question\":\"What coating formulations were tested for kiwifruit preservation?\",\"answer\":\"The study prepared edible coating emulsions from two cellulose types—anionic CMC and non-ionic HPMC—incorporated with different concentrations of clove essential oil.\"},{\"question\":\"How were the emulsions characterized and why does it matter?\",\"answer\":\"DLS assessed dispersion and stability, while FTIR, XRD, SEM, and TGA showed biopolymer-oil interactions and improved thermal resistance, supporting the coatings’ functional performance.\"},{\"question\":\"Which coating formulation performed best during storage?\",\"answer\":\"Kiwifruit coated with HMPC1.5% showed the lowest weight loss, highest firmness, TA, and TPC, along with reduced decay incidence compared with uncoated controls, and better sensory acceptability.\"}]","Carboxymethyl cellulose and hydroxypropyl methylcellulose-based coating emulsions incorporated with clove essential oil on postharvest kiwifruit preservation: A comparative research | PDF",1791064647,38]