ArticleFood chemistry: X2026
Carbon dot- and nanoencapsulated essential oil-enabled electrospun microfibers mitigate oxidative deterioration and extend the shelf life of fresh-cut pomegranate arils.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 authors.
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Abstract
Fresh-cut pomegranate arils rapidly deteriorate due to oxidative stress, microbial growth, membrane damage, and loss of bioactive compounds. This study developed a multifunctional electrospun poly(vinyl alcohol)/chitosan (PVA/CH) microfibrous pad incorporating carbon dots (CDs), Persian hogweed essential oil (EO), and nanoencapsulated EO (EONCs) to improve postharvest preservation. Four treatments (control, CDs, EO, and EONCs) were evaluated during 20 days of refrigerated storage. Structural characterization confirmed that CDs possessed functionalities, fluorescence, and an amorphous carbon structure, while EONCs exhibited high encapsulation efficiency for sustained release. Compared with controls, nano-enabled packaging reduced weight loss, electrolyte leakage, and microbial growth while preserving acidity, soluble solids, sugars, phenolics, antioxidant activity, and ascorbic acid. Activities of CAT, SOD, POD, PPO, and PAL were moderated, indicating reduced reactive oxygen species accumulation and delayed senescence. The combined CD/EONC system provides a synergistic strategy for enhancing physicochemical stability, maintaining fruit quality, and extending shelf life of fresh-cut pomegranate arils.
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