Effect of Xanthan gum-based edible coating enriched with cloves and cinnamon for extending the shelf-life of pomegranate fruit during cold storage

Abstract

The edible coating used for preserving fruits during storage is receiving heightened interest due to its biodegradable properties and its effectiveness in extending shelf life. In the present study, we investigated the effect of Xanthan gum based edible coating, applied individually or enriched with clove or cinnamon essential oil, on the postharvest quality of pomegranate (cv. ‘Sefri Ouled Abdellah’) during cold storage at 4 °C for a period of 75 days. The results demonstrated that both xanthan gum coatings enriched with clove essential oil (XANCL) and cinnamon essential oil (XANCN) effectively preserved fruit quality compared to the uncoated control. Among these, XANCN was the most effective, delaying weight loss (0 to 9.67%), stabilizing pH (4.14 to 4.18) and TA content (0.18 to 0.14), and preventing the degradation of TPC (580.6 to 503.94 mg GAE 100 mL−1), TAC (528,24 to 560,49 mg L−1) and TFC (33.670 to 36.87 mg RE 100 mL−1). Xanthan gum enriched with cinnamon essential oil proved particularly effective in maintaining the quality of pomegranate fruit during cold storage at 4 °C. These findings highlight the potential of xanthan gum-based coatings as a cost-effective and environmentally friendly strategy for extending the shelf life of pomegranates while maintaining their technological and biochemical attributes. The use of biodegradable coatings represents a sustainable alternative to synthetic preservatives, aligning with the growing demand for eco-conscious postharvest treatments in the food industry.