This study aimed to evaluate the effect of cellulose nanofiber (CNF)-based coating containing chitosan (CHI) and trans-cinnamaldehyde (TC) on microbial growth of foodborne pathogens and spoilage microorganisms on cantaloupe rind and fresh-cut pulp. Coated/uncoated cantaloupe rind and pulp samples were inoculated with Salmonella enterica, Escherichia coli O157:H7 and Listeria monocytogenes and subsequently subjected to storage for 20 d at 4 °C or 12 d at 22 °C. Results showed that coating with only CNF (0.5%, dry-base) was effective in the elimination of S. enterica and E. coli O157:H7. Adding CHI (1%, w/w) and TC (1%, w/w) into CNF-based coating enhanced film formation on the surface and increased the antimicrobial activity on rind sample, but the reduction effect was less significant on pulp samples. The CNF (0.5%, dry-base) +CHI (1%, w/w) +TC (1%, w/w) coating resulted in 2.23, 2.43 and 3.22 log₁₀ CFU/cm³ reduction of S. enterica, E. coli O157:H7 and L. monocytogenes, respectively, on pulp samples after 20 d at 4 °C. The formulation also significantly inhibited the growth of natural spoilage microorganisms, and no growth was observed up to 18 d at 4 °C. Results indicated that CNF-based coating significantly improved microbial safety of cantaloupe rind and fresh-cut pulp during storage by forming a physical barrier reducing actives of oxygen-dependent microorganisms.

这项研究旨在评估含有壳聚糖（CHI）和反式肉桂醛（TC）的纤维素纳米纤维（CNF）基涂层对哈密瓜果皮和鲜切果肉上食源性病原菌和腐败微生物的微生物生长的影响。用肠沙门氏菌，大肠杆菌O157：H7和单核细胞增生性李斯特菌接种已涂覆/未涂覆的哈密瓜外皮和果肉样品，然后在4°C或20°C的条件下存放20 d。结果表明，仅用CNF（0.5％，干基）包衣可有效消除肠炎链球菌和大肠杆菌O157：H7。在基于CNF的涂层中添加CHI（1％，w / w）和TC（1％，w / w）可以增强表面上的膜形成并提高对果皮样品的抗菌活性，但对果肉样品的还原效果不太明显。CNF（0.5％，干基）+ CHI（1％，w / w）+ TC（1％，w / w）涂层导致肠炎链球菌减少2.23、2.43和3.22 log ₁₀  CFU / cm ³，大肠杆菌O157：H7和单核细胞增生李斯特菌分别在4°C下20 d后对纸浆样品进行处理。该制剂还显着抑制天然腐败微生物的生长，并且在4°C直至18 d均未观察到生长。结果表明，基于CNF的涂层通过形成降低氧气依赖性微生物活性的物理屏障，显着提高了哈密瓜果皮和鲜切果肉的微生物安全性。