Enhancing the applicability of gelatin-carboxymethyl cellulose films by cold plasma modification for the preservation of fruits

Cold plasma has been induced in polymer modification, but its influence on the properties of edible coatings in fruit preservation is unclear. In the present study, cold plasma was used to improve the practicability of Gelatin-carboxymethyl cellulose (GCMC). Cold plasma modification decreased the viscosity, cohesiveness, hardness, springiness and surface microroughness of GCMC to make it easy to implement during coating. The FTIR spectrum of cold-plasma-modified GCMC (CP-GCMC) film was like GCMC film with a shift towards lower wave numbers. However, CP-GCMC film exhibited higher water vapor permeability, but lower light transmittance and water solubility than GCMC film. Moreover, CP-GCMC film-coating showed good inhibition efficiency in decay rate, weight loss, respiration rate, fruit browning, and extended shelf lives of blueberry, apple and green walnut. These results indicated that cold plasma modification did not changed chemical structure, but improved the physical, microstructural and food preservation properties of GCMC films. Hence, cold plasma modification can be used as an effective technique to enhance the application and preservation potential of edible coatings.