Novel low-dose resveratrol-loaded CMC/nanochitosan/green pomelo essential oil bionanocomposite coating for postharvest preservation of mushrooms

A low-dose of resveratrol (Res) combined with nanocomposite of carboxymethyl cellulose (CMC), nanochitosan (nCh), and green pomelo essential oil (GPO) has demonstrated promising potential as an active food packaging coating for extending the postharvest shelf life and maintaining the quality of fresh mushrooms. The coating formulations were prepared using a blending method with the Res concentrations ranging from 0% to 0.01%. The incorporation of GPO and Res improved the mechanical properties of the films, and the antibacterial activity. Structural characterization using scanning electron microscopy and atomic force microscopy revealed the formation of a dense and integrated film network. The effectiveness of the emulsions was evaluated on white button mushrooms stored at 5°C for 12 d. The coated mushroom exhibited significantly reduced weight loss at 0.01% Res (CGR3) to 57.82% while this was 69.68% in control by the end of storage. Besides, it improved firmness, higher moisture retention, and delayed color deterioration compared with the control. Among all the treatments, the CGR3 containing 0.01% Res showed the best preservation performance. Additionally, the coated mushrooms retained significantly higher levels of key aromatic compounds, particularly pantolactone, which contributed to improved sensory quality during storage. These results demonstrate that Res, even at low concentrations, functions as an effective structural modifier within the CMC/nCh/GPO matrix, providing a promising strategy for extending the shelf life of fresh produce.