Since shelf life of perishable foods is short, a compelling challenge is to prolong the freshness of foods with a cost-effective strategy. A perishable fruit, the strawberry, is chosen as a model perishable food and an edible film coating is applied to it using carboxymethylated cellulose nanofibers (CM-CNFs) stabilized by cationic salts. A transparent and impermeable CM-CNF film is formed at the strawberry surface using a dip coating process. The formation of the film is dependent on the electrostatic interaction between anionic CM-CNF and salt cations. Physical properties of the film are characterized and the effectiveness of edible film coating on the freshness of perishable fruit is evaluated by the measurement of weight loss, CO₂ release, firmness, total solid sugar and acidity. Cellulose nanofiber is a promising cost-effective material appropriate for use as an edible coating that contributes to the long-term storage and prolonged freshness of foods.

由于易腐食品的保质期短，因此迫切的挑战是采用经济高效的策略来延长食品的新鲜度。选择易腐烂的水果草莓作为典型的易腐烂食品，并使用通过阳离子盐稳定的羧甲基化纤维素纳米纤维（CM-CNFs）将可食用膜包衣。使用浸涂工艺在草莓表面形成透明且不可渗透的CM-CNF膜。膜的形成取决于阴离子CM-CNF和盐阳离子之间的静电相互作用。表征薄膜的物理性质，并通过测量失重CO ₂来评估可食用薄膜包衣对易腐烂水果的新鲜度的有效性释放，牢固度，总固体糖和酸度。纤维素纳米纤维是一种有前途的具有成本效益的材料，适合用作可食用的涂层，有助于食品的长期保存和延长新鲜度。