A Novel Green Tea Extract-Loaded Nanofiber Coating for Kiwi Fruit: Improved Microbial Stability and Nutritional Quality

Abstract

This study investigated the use of green tea extract (GTE)-loaded PVA-based nanofibers for preserving fresh-cut kiwi fruit. Scanning Electron Microscopy (SEM) images confirmed that the nanofibers were smooth, uniform, and free from significant defects, with a consistent diameter ranging from 100 to 300 nm. Significant reductions in the total mesophilic aerobic bacteria (TMAB) and yeast and mold counts (TMY) were obtained. On the last day of storage, the TMAB in GTE-coated samples was 1.75 log CFU/g lower than uncoated samples, and the TMY was 2.25 log CFU/g lower (3.50 vs. 5.75 log CFU/g). The kiwi fruit that were coated with nanofibers had higher antioxidant activity, better vitamin C retention (32.3 mg/100 g on day 10 vs. 22.9 mg/100 g for controls), and lower malondialdehyde (MDA) levels (25.3 nmol/kg on day 10 vs. 49.2 nmol/kg for controls), which meant they had less lipid peroxidation and oxidative stress, resulting in improved cellular integrity and extended product shelf life. These findings suggested that GTE-loaded nanofibers could effectively enhance the microbial stability and nutritional quality of fresh-cut kiwi fruit. This study highlighted the potential of using bioactive substanceloaded nanofibers as a novel and effective preservation method for fresh produce, with significant implications for the food industry.