Enhancing postharvest shelf life of Ficus Rubra using a bio-based Pickering nanoemulsion coating enriched with Pelargonium essential oil

Enhancing postharvest shelf life of Ficus Rubra using a bio-based Pickering nanoemulsion coating enriched with Pelargonium essential oil | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Enhancing postharvest shelf life of Ficus Rubra using a bio-based Pickering nanoemulsion coating enriched with Pelargonium essential oil Mohammad Hadi Moradiyan, Mahmood Reza Sadeghi, Khadije Abdolmaleki, and 3 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-6742413/v1 This work is licensed under a CC BY 4.0 License Status: Published Journal Publication published 10 Nov, 2025 Read the published version in Journal of Polymers and the Environment → Version 1 posted 12 You are reading this latest preprint version Abstract In this research, a Pickering nanoemulsion (PNE) coating was successfully created using carboxymethyl cellulose (CMC) and chitosan (C) combined with Pelargonium essential oil (PEO) at quantities of 0.5%, 1%, and 2%. The essential oil compounds were analyzed using GC-MS data, revealing their beneficial effects against the activities of microorganisms like Staphylococcus aureu s, Escherichia coli O157:H7, Alternaria alternata , and Aspergillus flavus . Additionally, SEM images, average particle size of 147.5 d.nm, zeta potential of -44 mV, and PDI of 0.25 indicated the successful formation of a complex with Pickering CMC-C-PEO, resulting in a stable and antioxidant-rich PNE. The physicochemical properties of fig samples were assessed over 6 days at 25 °C, including weight loss, decay percentage, Juicability, titratable acidity, pH, total soluble solids, total phenol content, total anthocyanin, and total ascorbic acid amounts. As regards the results, the highest content of total phenol (23.93±1.32 mg/100 g sample), total anthocyanin content (52.04±1.81 mg/100 g sample), and the lowest decay percentage (12.50±12.50 %) were associated with the sample coated with PNE of CMC-C-PEO 2%. In contrast, the control samples exhibited the opposite trend for these factors, respectively (17.87±2.62 mg/100 g sample, 13.70±1.60 mg/100 g sample and 87.50±12.50% mg/100 g sample). The findings demonstrated that the prepared PNE effectively mitigates physicochemical changes in the samples during storage while also controlling mesophilic bacteria, mold, and yeast levels in fig treatments based on the PEO content. Overall, the results indicate that the developed PNE enhances the shelf life of fig samples. Pickering emulsion nanoemulsion essential oil coating fig Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 1. Introduction The non-biodegradability of food packaging, traditionally fabricated from polymers like polypropylene, polyethylene, and polystyrene, has led to significant environmental issues (de Oliveira Filho et al., 2021 ). Biodegradable food wrappers have arisen as an environmentally friendly solution to defend perishable food items. With their unique properties, these coatings are widely adopted as the primary packaging for fruits, vegetables, fish, and meat. Fruits and vegetables, being highly nutritious, are stored to reduce waste, prevent spoilage after harvest, and ensure safe delivery to consumers (Katiyar et al., 2021 ). The expansion of innovative packaging involves using different nanoscale materials, including polymer nanoparticles, metal nanoparticles, and nanoemulsions (NE). Integrating nanotechnology into food coatings enhances active compounds' stability and ameliorates packaged compounds' food value by incorporating additives and bioactive nutrients. By incorporating antioxidant and antimicrobial materials, essential oils, dyes, and enzymes in nano form within the polymer matrix, the durability of foodstuffs is extended, and contamination and destruction are prevented (Ahari & Soufiani, 2021 ). Essential oils (EOs) obtained from herbs have been used as GRAS food additives as active ingredients in biocompatible films and coatings due to their harmlessness and antioxidant and bacteriostatic characteristics (Ribeiro-Santos et al., 2017 ). EOs, as biologically active compounds, possess useful characteristics like antimicrobial, antiviral, fungicide, anti-inflammatory, and antioxidant activity. However, they are hydrophobic, leading to poor mixing and layer inhomogeneity during film production. In addition, in their natural state, EOs are sensitive to environmental changes like temperature, light, oxygen, humidity, and pH, causing a loss of their beneficial properties and limiting their use (Atarés & Chiralt, 2016 ). Therefore, to overcome this problem, Pickering emulsions (PE) offer a solution to maximize the potential utilization of hydrophobic and oxidation-prone EOs, enhancing their impact on the final product while preserving their bioactive properties. Edible films and microcapsules represent examples of products derived from such emulsion systems (Cahyana et al., 2022 ). Compared to other emulsions utilizing surfactants, PE requires a lower emulsifier dosage and exhibits low toxicity with high emulsion stability, enhanced safety, and reduced sensitivity to external environmental variations (Deng et al., 2022 ). In PE preparation, small particles with good wettability can be attracted to the oil/water interphase, rearranging on the droplet surface to create a single or multi-layer dense solid interfacial film. Due to the significantly higher desorption energy of solid particles at the oil-water interphase compared to thermal energy, the formed film acts as a robust spatial barrier for the emulsion droplets, preventing droplet aggregation and ensuring the long-term stability of Pickering emulsions (Deng et al., 2022 ). Chitosan (C), a lineal amino carbohydrate fabricated by removing an acetyl group of chitin, has good film-forming properties and antibacterial properties and is partially permeable to gas. However, weak C films cause disadvantages, including numerous water vapor permeability (WVP) and weak strength characteristics (Noshirvani et al., 2017 ). Carboxymethylcellulose (CMC) is a cellulose derivative and a lineal carbohydrate consisting of -CH2-COOH segments. CMC exhibits high viscosity with the capability to prevent gas penetration, and the capacity to form films with desirable characteristics like acceptable flexibility. An important advantage of these two polymers is their biodegradability, which enhances their utility. Their individual use is limited due to the hydrophilic nature of pure C and CMC films. Incorporating biopolymers and creating a composite matrix can mitigate their hydrophilicity. Studies have demonstrated that C and CMC composite films display superior hydrophobic properties compared to their pure counterparts. The blend of C and CMC results in transparent films with a distinct appearance and improved mechanical properties relative to pure films (Valizadeh et al., 2019 ). Geranium , or Pelargonium , is a sweet-scented plant from the Geraniaceae family, mainly found in the Mediterranean region (Roman et al., 2023 ). Pelargonium essential oil (PEO) is broadly applied in pharmaceutical, beauty products, and food technologies worldwide. Studies have demonstrated the high antioxidant, antibacterial, and antifungal properties of Pelargonium flower and its EOs, making them effective in treating various diseases like diabetes, cancer, and obesity (Azarafshan et al., 2020 ; Jaradat et al., 2022 ). Ficus rubra , a type of fig abundant in tropical regions, is rich in fiber, amino acids (aspartic and glutamine), vitamins (thiamine and riboflavin), carotenoids (lutein, cryptoxanthin, lycopene, and beta-carotene), minerals (iron, calcium, and potassium), polyphenol compounds, carbohydrates (fructose and glucose), organic acids, and a significant amount of ascorbic acid, which has led to high demand for its consumption among people (Martinez-Damian et al., 2020 ). Considering the significance of biodegradable packaging in food technology, the limited fruits' durability, and the necessity of utilizing compounds that extend product shelf life like essential oils, this study focuses on developing a protective coating for red figs. This process is very important due to its high nutritional value and the susceptibility of figs to spoilage. Spoilage of widely used foods such as fruits may risk the general health of consumers and cause economic losses. Among the production methods of food coatings, the Pickering nanoemulsion (PNE) method, as mentioned, is one of the safest and most practical methods of producing coatings for food products. Therefore, this approach uses biocompatible polymers such as C and CMC, along with PEO as a biologically active compound, using the innovative PNE method. 2. Materials and methods 2.1. Reagents C (low molecular mass, art. 448869, 20-300 cP 1% w/w in acetic acid 1% w/w 25°C, 50-190 kDa, deacetylation degree 75-85%) and CMC (molecular weight; 41,000 g/mol), Sodium tripolyphosphate (molecular weight; 367.86 g/mol), acetic acid and gallic acid were prepared from Merck, Co (Darmstadt, Germany). 2,2-diphenyl-l-picrylhydrazyl (DPPH), L-ascorbic acid, and Folin-Ciocalteu's reagent were provided from Sigma-Aldrich. Dried pelargonium flowers and fresh figs were bought from the domestic market (Kermanshah, Iran). Distilled water (DW) was applied for the procurement of all solvents. This study's other reagents and chemical materials were analytical grade (purity >98%). The obtained PEO and fresh figs were kept in sanitary conditions and the refrigerator (4 ± 1°C) until the test. 2.2. Preparation of PEO The preparation method by Moriya et al. in 2022 was utilized to prepare PEO with some adjustments. Initially, the dry geranium samples were crushed and mixed with water and then extracted its essential oil using a Clevenger device at 70 °C temperature for 4-5 h (Khoshakhlagh et al., 2018). 2.3. Characteristics of PEO 2.3.1. GC-MS evaluation The chemical combination of PEO was assessed following the method proposed by Cebi (2021) with slight modifications by utilizing a GC-MS device (TSQ Quantum XLS, Thermo Fisher Technology, USA). The volatile constituents were identified and quantified by comparing the total-ion chromatogram with the standard libraries (NIST27 and WILEY7) of the GC-MS technique. The value of the identified compounds was assessed based on their relative abundance (Çebi, 2021). 2.3.2. Disc diffusion method To examine the impact of PEO solutions on Staphylococcus aureus (ATCC 25923), Escherichia coli O157:H7 (ATCC 25922), Alternaria alternata (PTCC5224), and Aspergillus flavus (PTCC5004) the agar diffusion test method was employed. The turbidity of the bacterial suspension was evaluated by applying a UV-visible spectrophotometer (UNICO 2100, USA) at a wavelength of 625 nm (0.5 McFarland standard: 1.5 '108 CFU/mL). The standardized microbial suspension was located on Mueller-Hinton agar medium, followed by adding PEO solutions (0.5, 1, and 2 %) into 6 mm diameter wells created on the agar. The bacterial treatments were then incubated for 24 hours at 37 °C. Mold treatments were also prepared and incubated for 5 days at 25 °C. Subsequently, bacterial and mold growth inhibition regions were assessed (Zepon et al., 2019). 2.4. Preparation of PNE of CMC-C complex and PEO 2.4.1. Preparation of CMC solution The procedure suggested by Fasihi et al. (2017) was applied to create a CMC solution. 1% CMC powder (W/V) was slowly incorporated into deionized water with continuous magnetic stirring at 80 °C to produce the CMC gel. Approximately 45 minutes later, a transparent solution was achieved (Fasihi et al., 2017). 2.4.2. Preparation Pickering of C (PC) First, 0.5 grams of C were dissolved in 100 ml of 0.5% acetic acid solution to prepare a uniform PC solution. It was then agitated for 24 hours using a magnetic stirrer. Subsequently, 0.4 g of sodium tripolyphosphate dissolved in 53.5 ml of water was gradually incorporated into the solution and stirred thoroughly for 30 minutes until reaching equilibrium. Ultimately, a cloudy dispersion of C particles was generated due to the interaction between sodium tripolyphosphate and the C solution (Calvo et al., 1997; Dominguez et al., 1997; Noshirvani et al., 2017). 2.4.3. Preparation PNE of CMC-C-PEO After preparing individual solutions, CMC and PC were combined in a 2:1 ratio and stirred at 50 °C. Next, PEO was added to the CMC-PC mixture in specified amounts (0.5%, 1%, and 2%). The Ultrathorax homogenizer (Daihan, Korea) was used to homogenize at 12000 g for 5-10 minutes; this process also helped to reduce particle size into the nanoscale. Subsequently, the solution underwent nanosizing with a 760 W ultrasound (Memmert, Germany) for 5 minutes, followed by homogenization using an ultrasound bath (VGT-1740QTD, Korea) for 15 minutes. A 25% glycerol plasticizer (concerning the dry material weight) was then incorporated. The PNE of CMC-C-PEO was evaluated to assess nanoparticle characteristics, physicochemical properties, antioxidant effects, and microbial analysis. Finally, the coating was applied to the desired sample, and the product was analyzed over 6 days (Dominguez et al., 1997; Noshirvani et al., 2017; Zhao et al., 2022). 2.5. Characteristics of C nanoparticles 2.5.1. Morphological observation A scanning electron microscope (SEM) (Quanta 450, USA) was utilized to examine the morphology of the prepared PNE solution. Before scanning, the treatments were covered with a thin layer of gold applying an accelerating voltage of 10 kV for 120 s (Khoshakhlagh et al., 2018). 2.5.2. Measurement of average particle size, zeta potential, and Polydispersity index (PDI) The mean particle size of PNE was specified by applying Dynamic Light Scattering (DLS) methods for the solutions in 150 mM aqueous NaCl. The measurements were conducted on a Beckman-Coulter DelsaMax appliance at 25 °C with a scattering angle 171°. The Zeta potential of the prepared solutions was assessed by applying a Zetasizer Nano ZSP (Malvern devices, Worcestershire, UK). The polydispersity index (PDI), which exhibits the width of the droplet size distribution, is figured out by applying the following formula: In this formula, Dv0.1, Dv0.5, and Dv0.9 represent diameters where the total volume of the droplets is less than 10%, 50%, and 90%, respectively (Asadinezhad et al., 2019; Matsuno et al., 2020; Zaichik et al., 2020). 2.6. Emulsion properties 2.6.1. Emulsion stability Emulsion stability was conducted by Zhu et al. (2021) method with a minor modification. The stability PNE of CMC-C-PEO was assessed over a 14-day storage period at room temperature (25 °C) by analyzing the emulsion index (EI) and droplet size. The newly provided emulsions were stored in glass pipes. After identifying the most stable emulsion, the measurement of EI involved comparing the changes in the emulsion phase height to the total system height, and the emulsion droplet sizes were determined using DLS (Zhu et al., 2021). 2.6.2. Antioxidant Activity The antioxidant properties of PNE of CMC-C-PEO solutions were provided by applying the procedure by Wang et al. (2017). This method was assessed by hindering the free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). The solutions (1 mL) were blended with 3 mL of DPPH ethanol solution (50 mg/L; Ruitaibio Co., Beijing, China). Then incubation at ambient temperature for 30 minutes in the dark condition, the absorbance was determined at a wavelength of 517 nm. Subsequently, the antioxidant properties were specified following the procedure below: AB=absorbance of DPPH blank (without PNE) and AS=the absorbance of DPPH solution with sample (Ma et al., 2017). 2.7. Physicochemical analysis 2.7.1. Physiological weight loss The physiological weight loss was calculated by applying the techniques outlined by Haile et al. (2018). The below equation was utilized to determine the value of weight loss (Haile & Safawo, 2018): 2.7.2. Percentage of decay The coated and non-coated fig samples treated with PNE of CMC-C-PEO were visually inspected during the 7-day storage period. Any fig samples with fungal growth were deemed rotten. The decay percentage (percentage of infected/rotten samples) for each treatment was then calculated using the specified formula (Khalil et al., 2022): 2.7.3. Evaluation of Juicability Samples coated with PNE of CMC-C-PEO and uncoated fig samples were weighed digitally and cut into small pieces. Subsequently, the samples were individually ground in a mixer, and the water from the ground sample was filtered using filter paper. The quantity of extracted water from each sample was then measured after 1, 3, and 6 days of storage. Finally, the hydration of the samples was reported as milliliters per 100 grams (Saha et al., 2016). 2.7.4. Determination of pH A digital pH meter (Mettler-Tolado, Switzerland) was used to measure pH. Covered and uncovered fig samples (5 grams) were mashed and smoothed with a filter paper to take homogenous liquid. The pH probe was located in the fruit juice treatment and the pH quantity of the samples was evaluated in the storage period of 1, 3, and 6 days (Kumar, 2020). 2.7.5. Titratable Acidity (TA) Fig samples, covered and uncovered (10 grams each), were crushed and filtered using filter paper to extract the juice. The fruit juice samples were titrated with 0.1N NaOH after 1, 3, and 6 days of storage (Kumar, 2020). 2.7.6. Total soluble solids (TSS) The TSS refers to the samples' quantity of sugars, acids, vitamins, minerals, and amino acids. Initially, the coated fig samples with PNE of CMC-C-PEO and the uncoated fig samples were drained separately. The TSS of the covered and uncovered figs and the PNE of the CMC-C-PEO solution were specified by applying a digital Refractometer and reported in Brix (Daisy et al., 2020). 2.7.7. Total phenol content (TPC) The treatments' total phenolic content (TPC) was specified by applying the Folin-Ciocalteu procedure with little adjustments. 120 μL of the samples were combined with 600 μL of newly accumulated Folin-Ciocalteu reagent, followed by 300 μL of sodium carbonate (75 g/L) into the matrix gradually over 8 minutes. After vortexing, the treatments were incubated in the dark at 40°C for 30 minutes. The absorbance of the occurring aqueous solutions was identified at a wavelength of 765 nm compared to the blank. In this method, Gallic acid served as the standard and the TPC was exhibited as mg of Gallic acid per 100 g of treatment (Lu & Huang, 2019). 2.7.8. Total anthocyanin content (TAC) The TAC was evaluated by applying the process proposed by Yang et al. (2019). 1 ml of the sample solutions was individually mixed with 9 ml of buffer at pH 1.0 (0.1 M HCl/4.9 mM KCl) and pH 4.5 (24.8 mM sodium acetate). The mixtures were then left in the dark condition for 1 hour. Subsequently, the absorbance of the samples was investigated using a UV-visible spectrophotometer (UNICO 2100, USA) at wavelengths of 510 and 700 nm in buffers with pH 1.0 and pH 4.5, respectively. TAC was quantified as mg of cyanidin-3-glucoside equivalent per 100 grams of sample and was figured out applying the below formula (Yang et al., 2019): A= (A515nm-A700nm) pH1.0 – (A515nm-A700nm) pH4.5 MW = Cyanidin‑3‑glucoside molecular weight (449.2), L = Cell path length (usually 1 cm); DF = Dilution factor; ε = Cyanidin‑3‑glucoside molar absorptivity (26,900); V = the final volume (ml), and Wt = Extract weight (mg) 2.7.9. Ascorbic acid content (AAC) The AA content was determined using a titratable assay. Fig samples coated with PNE of CMC-C-PEO and uncoated samples were extracted separately and compared with the PNE solution. Initially, 25 ml samples were conveyed to a 250 ml Erlenmeyer tube. Subsequently, 25 mL of 2N H2SO4 was added, followed by 50 mL of distilled water and 3 mL of starch indicator (1% w/v). The solution was thoroughly blended before direct titration with 0.001N iodine. A blank titration was also conducted before the sample titration (Lee & Choo, 2019). 1ml of iodine = 8.806 ml AA 2.7.10. Microbiological counts The microbiological counts procedure suggested by Shahbazi et al. (2020) with a slight adjustment was used to evaluate total aerobic mesophilic bacteria and mold on PNE-coated CMC-C-PEO and uncoated fig samples. PCA culture medium was employed to measure the total aerobic mesophilic bacteria in fig samples on days 1, 3, and 6, while YGC culture medium was used for mold enumeration. Following the serial dilution preparation of samples, the Pour Plate method was employed to cultivate microbial species. The conditions for microbiological counts were in an incubator at 37°C and 25°C to enumerate mesophilic bacteria and molds, respectively (Shahbazi et al., 2021). 2.8. Statistical methods All tests were done in triplicate, which exhibited a mean ± standard deviation. Data analysis was performed by One-way analysis of variance (ANOVA), and the significance of every average value was specified (P < 0.05) with Duncan's multiple range post hoc test applying the SPSS software (version 21.0, IBM; Armonk, NY, USA). 3. Results and discussion 3.1. Characteristics of PEO 3.1.1. GC-MS Analysis The GC-MS technique was utilized to identify the volatile compounds of PEO (Table 1 ). The predominant compositions discovered in the essential oil were beta citronellol (27.2%), geraniol (15.88%), and linalool (10.38%). Also shown in Fig. 1 is the total ion flow chromatography of the essential oil as well as the chemical structure of its key compounds. Different studies have been carried out to analyze the volatile compositions in PEO using the GC-MS technique. Cebi (2021) identified the major volatile compounds in the PEO sample as citronellol (30.68%), geraniol (9.68%), and Citronellyl formate (9.90%) (Çebi, 2021 ). Mnif et al. (2013) identified citronellol (27.53%) and geraniol (25.85%) as the predominant volatile compounds in PEO (Mnif et al., 2011 ), while El-Kareem et al. (2020) reported the levels of the primary light compounds in PEO as Citronellol (17.33%), cis-Menthone (10.23%), β-Linalool (10.05%), Eudesmol (9.40%), geraniol formate (6.87%), and rose oxide (5.77%) (S. M. Abd El-Kareem et al., 2020 ). Overall, the findings of these studies exhibit some similarities, with variations attributed to diverse climatic and geographical factors. Table 1 Ingredients and Retention Indices of Geranium ( Pelargonium graveolens ) essential oil. Chemical Name Content (%) Retention Indices α-Pinene 0.32 934 Sabinene 0.82 968 β-Myrcene 0.49 985 Cymene 0.28 998 2-(+)Carene 0.12 1001 α -phellandrene 2.11 1002 Limonene 2.66 1025 α-Terpinolene 0.07 1082 Linalool 10.38 1089 Trans-Rose oxide 2.89 1113 Cis-Rose oxide 0.9 1121 L-menthone 3.49 1136 Isomenthone 5.63 1145 L-Menthol 0.13 1164 α -Terpineol 0.68 1173 β -Citronellol 27.2 1214 Nerol 4.90 1225 E-Citral 0.07 1241 Geraniol 15.88 1247 Citronellyl formate 7.43 1262 Neryl-formate 0.24 1271 Geranyl formate 3.43 1284 citronellyl acetate 0.39 1336 α-cubebene 0.58 1352 β - Bourbonene 1.40 1371 α-Gurjunene 0.28 1409 β -Caryophyllene 1.51 1418 Guaniol 0.21 1427 Ƴ-Gurjunene 0.07 1440 γ-muurolene 0.33 1461 β-selinene 0.31 1471 γ-elemene 0.38 1477 calamenene 0.61 1504 citronellyl butyrate 0.52 1515 alloaromadendrene oxide 0.20 1523 spathulenol 0.29 1551 geranyl propionate 0.30 1577 cubenol 0.26 1589 10-epi-γ-eudesmol 2.14 1594 cubedol 0.12 1608 Ƴ-Eudesmol 0.11 1626 Β-Eudesmol 0.16 1633 citronellyl tiglate 0.80 1642 geranyl tiglate 1.57 1661 nerol acetate 0.25 1675 3.1.2. Disc diffusion method EOs can impact microorganisms through various mechanisms like disrupting the phospholipid cell membrane and causing cytoplasmic leakage, interacting with respiratory enzymes of the cell membrane, hindering enzyme synthesis in mitochondria, affecting genetic material and nuclear compounds with electrophilic compounds, and forming hydroperoxides in fatty acids (Hafsa et al., 2016 ). The antibacterial effects of PEO samples prepared on agar matrix containing Gram-positive ( Staphylococcus ) and Gram-negative ( E.coli ) bacteria, also common fig fruit molds ( Aspergillus flavus and Alternaria alternata ), were examined using the disk diffusion method. As shown in Table 2 and Fig. 2 , all concentrations of essential oil (0.5%, 1%, and 2%) hinder the extension of Staphylococcus aureus and Escherichia coli O157:H7 bacteria. Increasing the PEO concentration to 2% significantly enhances the bacteria growth inhibition effect ( P < 0.05 ). Furthermore, the results indicate that Gram-positive bacteria like Staphylococcus aureus are more receptive to PEO than Gram-negative bacteria such as Escherichia coli . PEO effectively hinders the extension of Aspergillus flavus and Alternaria alternata molds commonly found in fig fruit. The most significant growth inhibition zone effect is observed with 2% PEO on Alternaria alternata . PEO's antibacterial and antifungal properties can be attributed to its primary compounds, such as citronellol, geraniol, and linalool (Carmen & Hancu, 2014 ). Identical research carried out by Benlembarek et al. ( 2022 ) centralizes on the bacteriostatic and antifungal characteristics of dill essential oil (Benlembarek et al., 2022 ), as well as by Cáceres-Huambo et al. ( 2022 ) on the antifungal impact of fennel essential oil (Cáceres-Huambo et al., 2022 ). Table 2 Antimicrobial activity of the PEO against Staphylococcus aureus and Escherichia coli O157:H7, Aspergillus flavus , and Alternaria alternate , with agar disc diffusion in mm. Antimicrobial properties of PEO Types of indicators PEO 0.5% PEO 1% PEO 2% Inhibition zone (mm) Escherichia coli O157:H7 14.00 ± 1.00 b 16.00 ± 1.15 a 18.00 ± 1.15 a Staphylococcus aureus 16.66 ± 1.52 c 20.66 ± 0.57 b 26.66 ± 1.15 a Aspergillus Flavus 11.33 ± 0.57 c 14.66 ± 1.52 b 19.00 ± 1.00 a Alternaria Alternata 17.66 ± 0.57 b 18.66 ± 0.57 b 26.33 ± 1.52 a PEO; Pelargonium essential oil. The information is exhibited as mean ± standard deviation. Any two means in the same row followed by the same letter are not significantly ( P > 0.05 ) different from Duncan's multiple range tests. 3.2. Characteristics of C nanoparticles 3.2.1. Morphological observation Morphological images of PNE samples of CMC-C-PEO were observed using SEM ( Fig. 3 ). The control sample without essential oil exhibits a relatively flat and homogeneous texture, indicating the compatibility and proper mixing of the CMC solution due to electrostatic interplay among the positive load of C and the negative load of CMC. Upon adding PEO to the solution at percentages of 0.5, 1, and 2, PC effectively stabilized it, incorporated it into the polymer matrix, and appeared spherical oily nanocapsules. With an increase in the concentration of PEO in the PNE of CMC-PC, the Number of these spherical nanocapsules increased, leading to the observation of rougher surfaces. Li et al. ( 2022 ) also evaluated the stabilization of cinnamon essential oil in the form of nearly spherical composite microcapsules using SiO2 nanoparticles/xanthan gum/C hybrid shells (Li et al., 2022 ). Additionally, Dammak et al. ( 2019 ) identified the existence of spherical subsurface oil particles within the layer construction on the surfaces of active gelatin samples encapsulating hesperidin (Dammak et al., 2019 ). 3.2.2. Measurement of average particle size, zeta potential, and Polydispersity index (PDI) The particle size dissemination of PNE is are crucial factor for the durability and distribution of loaded composites, like EOs (Hajlaoui et al., 2016 ). Droplet size, PDI, and zeta potential of CMC-C-PEO PNE are illustrated in Fig. 4 . This experiment aimed to determine the particle size of the prepared sample. This experiment used a dynamic light scattering (DLS) particle size analyzer based on light scattering from a laser beam striking particles in the sample. A photon detector quickly detects the scattered light at a specific angle, from which the particle size can be determined (Aleandri et al., 2018 ). The size of PNE droplets of CMC-C-PEO was measured at 147.5 d.nm. Various factors like viscosity and polarity can impact the dimensions of nanoparticles (Otoni et al., 2014 ). Nevertheless, the dimensions of PEO fixed with PNE are smaller than those observed for other PE used in film formulation. For instance, the size of PE prepared with marjoram essential oil is 233.3 d.nm (Almasi et al., 2020 ), and PE loaded with clove essential oil is 266.9 d.nm (Shen et al., 2021 ). Therefore, our results indicate that the prepared PNE has a desirable particle size. The dispersion index serves as a criterion of inhomogeneity in particle size distribution. PDI quantities close to zero exhibit an uniform distribution, while PDI amounts close to 1 demonstrate a non-uniform distribution. Therefore, a high PDI size causes the particles of an emulsion solution to be large and inhomogeneous, resulting in poor stability (Tahir et al., 2023 ). As depicted in Fig. 4 , the PDI of the PNE sample was 0.25, which is a measure of nearly homogeneous distribution of particles. Therefore, as expected, the prepared PNE solution had good stability. Furthermore, the zeta potential assesses the net superficial charge and reflects the consistency of a colloidal system. A higher absolute zeta potential results in a more constant emulsion structure. A zeta potential of more than 30 mV can enhance the consistency of an emulsion system (Xu et al., 2020 ). The zeta potential of CMC-C-PEO PNE is -44 mV, while the zeta potential for C solution was + 60.6 mV. The zeta potential for pure CMC solution was − 10.9 mV, attributed to the carboxyl functional groups in CMC. Following the preparation of PNE, the zeta potential reached − 44 mV, possibly due to the attendance of degradable composite in PEO. The anionic CMC biopolymer can be adsorbed on the droplet surface because of the ionizable materials in PEO. This event may be related to the minuscule droplet size in PNE, strengthening the interaction between PEO and CMC chains and allowing more CMC to be adsorbed on the droplet interface (Fattahi et al., 2020 ). Similar approaches were taken by Almasi et al. ( 2020 ) in the expansion and evaluation of pectin films activated by NE and PE stabilized marjoram ( Origanum majorana L .) essential oil (Almasi et al., 2020 ) and by Zhu et al. ( 2021 ) in tuning the mixture of CMC/Cationic C to stabilize PE for curcumin encapsulation (Zhu et al., 2021 ) was done. 3.3. Emulsion properties 3.3.1. Emulsion stability Emulsions are thermodynamically unstable and their stability is affected by factors like oil-water ratio, particle concentration, and surface activity. The oil-water ratio is a key factor in determining PE's stability and emulsion type (Shi et al., 2022 ). The storage consistency of the provided PNE was assessed by evaluating particle size and EI before and after 14 days of storage. Figure 5 shows that the EI for PNE of CMC-C-PEO 1% remained constant throughout the storage time and became biphasic on the 14th day, while the EI of other emulsions continued to decrease over time. Therefore, PNE of CMC-C-PEO 1% exhibited the highest stability in terms of EI on the 14th day, with its particle size reaching 9398 d.nm. Under storage conditions at 25°C, factors like Ostwald ripening led to the closer proximity of droplets in the NE, intensifying the accumulation phenomenon and resulting in slightly greater changes in the index range (Shi et al., 2022 ). Additionally, adding excess essential oil may raise the superficial area, potentially leading to insufficient coverage by existing particles, causing droplets to merge and reduce the interfacial area. Consequently, PNE of CMC-C-PEO 1% was identified as the optimal treatment for stability. Similar approaches were employed by Gabrieli de Souza et al. ( 2021 ) in the production of PE using cinnamon essence nanocellulose (Souza et al., 2021 ) and by Zhu et al. (2020) for PE preparation based on a complex of CMC, C, and encapsulated curcumin (Zhu et al., 2021 ). 3.3.2. Antioxidant Activity One protective factor of packaging materials is preventing packaged foods' deterioration due to oxidative reactions. Therefore, it is crucial to assess the antioxidant activities of these materials to hinder chemical degradation. The DPPH radical scavenging method is a rapid and convenient way to evaluate the antioxidant capacity of coatings. We utilized this technique to gauge the antioxidant activity PNE of CMC-C-PEO samples. Samples with antioxidants can convert the purple DPPH radicals to yellow diphenylhydrazine. The findings indicated that the PNE without PEO has the lowest ability to deactivate the DPPH free radical (Table 3 ). This reduced antioxidant activity in the coating samples lacking essential oil is attributed to the amino groups of C, which can scavenge macromolecular radicals, contributing to the antioxidant activity of C-based coatings (Zhang et al., 2020 ). Our results demonstrated that combining PEO with CMC-PC solution and preparing PNE of CMC-C-PEO enhances their DPPH radical scavenging ability in a concentration-dependent approach. The efficient antioxidant attributes of PEO are linked to the existence of essential oil composites like citronellol, geraniol, and Citronellyl formate. However, these characteristics are overshadowed by the interactions between the active sites in the active components and the residues of the polymers. As anticipated, the antioxidant activity of the PNE sample prepared with 2% PEO exhibited the highest antioxidant activity. A similar procedure was investigated by Ren et al. ( 2023 ) in PE prepared with zein grafted with resveratrol and quaternary ammonium C along with peppermint oil (Ren et al., 2023 ), Liu et al. ( 2023 ) were prepared in PE with a combination of bacterial cellulose nanofibers and gelatin and Lycium barbarum EOs (Liu et al., 2023 ). Also, Sun et al. ( 2020 ) prepared PE based on starch octenyl succinate and cinnamon essential oil (Sun et al., 2020 ). Table 3 Antioxidant activity of the PNE solutions. Types of indicators DPPH radical quenching (%) CMC-PC 10.66 ± 3.04 a PNE of CMC-C-PEO 0.5% 14.83 ± 3.18 a PNE of CMC-C-PEO 1% 18.16 ± 2.41 a PNE of CMC-C-PEO 2% 22.00 ± 3.60 a PNE; Pickering nanoemulsion, CMC; Carboxymethylcellulose, PC; Pickering of chitosan, PEO; Pelargonium essential oil, DPPH; 2,2-diphenyl-1-picrylhydrazyl. The information is exhibited as mean ± standard deviation. Any two means in the same row followed by the same letter are not significantly ( P > 0.05 ) different from Duncan's multiple range tests. 3.4. Physicochemical analysis Table 4 displays the measurements of physicochemical properties (e.g., pH, TSS, acidity, and TSC) of samples coated with PNE of CMC-C-PEO. In contrast, Table 5 presents the physicochemical properties of the PNE solution of CMC-C-PEO. Table 4 Physicochemical properties of figs uncoated and coated with PNE of CMC-C and different concentrations of PEO. Time (day) Types of indicators Control CMC-PC PNE of CMC-C-PEO 0.5% PNE of CMC-C-PEO 1% PNE of CMC-C-PEO 2% Physiological weight loss (%) 0 0.00 ± 0.00 a 0.00 ± 0.00 a 00.00 ± 0.00 a 0.00 ± 0.00 a 0.00 ± 0.00 a 3 37.98 ± 0.96 a 33.57 ± 0.98 b 31.28 ± 2.30 b 28.07 ± 0.53 c 23.92 ± 1.70 d 6 60.00 ± 2.36 a 55.22 ± 2.48 ab 50.96 ± 2.48 b 48.26 ± 2.36 b 42.73 ± 3.25 c Percentage of decay (%) 0 0.00 ± 0.00 a 0.00 ± 0.00 a 00.00 ± 0.00 a 0.00 ± 0.00 a 0.00 ± 0.00 a 3 58.33 ± 7.22 a 33.33 ± 7.22 b 8.33 ± 7.22 c 0.00 ± 0.00 c 0.00 ± 0.00 c 6 87.50 ± 12.50 a 66.66 ± 7.22 b 45.83 ± 7.22 c 29.16 ± 7.22 cd 12.50 ± 12.50 d Juicability (ml/100 g sample) 0 20.52 ± 1.01 b 36.08 ± 1.70 a 39.78 ± 3.31 a 40.85 ± 0.25 a 37.71 ± 4.63 a 3 16.09 ± 0.32 c 31.68 ± 1.86 b 36.69 ± 0.85 ab 37.04 ± 3.89 a 35.96 ± 4.07 ab 6 7.01 ± 0.91 c 26.79 ± 5.00 c 27.31 ± 2.59 c 29.83 ± 0.33 ab 33.92 ± 4.04 a pH 0 5.37 ± 0.23 a 5.30 ± 0.16 ab 4.91 ± 0.16 c 5.26 ± 0.04 ab 5.00 ± 0.16 b 3 4.60 ± 0.18 b 4.74 ± 0.06 ab 4.83 ± 0.01 a 4.79 ± 0.02 a 4.90 ± 0.08 a 6 5.13 ± 0.06 a 4.79 ± 0.07 c 4.90 ± 0.04 d 5.08 ± 0.06 ab 4.98 ± 0.05 bc TA 0 0.03 ± 0.00 c 0.06 ± 0.02 bc 0.09 ± 0.02 a 0.07 ± 0.02 ab 0.09 ± 0.01 a 3 0.14 ± 0.04 a 0.11 ± 0.02 a 0.11 ± 0.04 a 0.09 ± 0.02 a 0.10 ± 0.02 a 6 0.06 ± 0.00 b 0.10 ± 0.02 a 0.08 ± 0.03 ab 0.06 ± 0.00 b 0.09 ± 0.00 ab TSS (°Brix) 0 2.83 ± 0.28 d 3.66 ± 0.57 cd 4.50 ± 0.50 bc 5.33 ± 0.57 b 6.50 ± 0.50 a 3 5.58 ± 1.18 b 5.83 ± 0.28 ab 6.00 ± 0.86 ab 6.41 ± 0.52 ab 7.16 ± 0.76 a 6 10.83 ± 0.60 a 9.16 ± 0.76 b 7.83 ± 0.28 b 7.50 ± 0.50 b 7.75 ± 0.66 b TPC (mg/100 g sample) 0 27.70 ± 1.76 a 23.74 ± 2.16 a 22.44 ± 2.81 a 23.73 ± 1.13 a 24.85 ± 1.34 a 3 20.47 ± 1.29 a 21.82 ± 1.25 a 21.52 ± 1.74 a 22.67 ± 0.85 a 23.09 ± 0.99 a 6 17.87 ± 2.62 c 19.04 ± 1.51 bc 20.18 ± 1.12 bc 21.59 ± 1.87 ab 23.93 ± 1.32 a TAC (mg/100 g sample) 0 46.89 ± 2.76 ab 43.85 ± 3.95 b 47.60 ± 2.76 ab 59.33 ± 2.97 ab 62.87 ± 2.42 a 3 29.28 ± 1.67 c 33.79 ± 1.45 c 37.38 ± 1.01 bc 50.02 ± 1.01 ab 56.90 ± 1.63 a 6 13.70 ± 1.60 d 20.68 ± 1.23 cd 28.69 ± 1.01 bc 41.41 ± 1.66 ab 52.04 ± 1.81 a AAC (mg/100 g sample) 0 22.05 ± 1.45 ab 23.19 ± 1.01 a 18.45 ± 0.88 bc 18.490 ± 2.57 bc 15.35 ± 0.45 c 3 17.36 ± 1.08 a 18.56 ± 1.05 a 16.17 ± 2.61 a 16.90 ± 2.60 a 13.76 ± 0.48 a 6 10.09 ± 1.21 b 16.74 ± 1.72 a 14.76 ± 2.96 a 16.09 ± 2.52 a 13.30 ± 0.66 ab PNE; Pickering nanoemulsion, CMC; Carboxymethylcellulose, PC; Pickering of chitosan, PEO; Pelargonium essential oil, TA; Titratable Acidity, TSS; Total soluble solids, TPC; Total phenol content, TAC; Total anthocyanin content, AAC; Ascorbic acid content. The information is exhibited as mean ± standard deviation. Any two means in the same row followed by the same letter are not significantly ( P > 0.05 ) different from Duncan's multiple range tests. Table 5 Physicochemical properties of PNE solutions of CMC-C and different concentrations of PEO. Time (day) Types of indicators CMC-PC PNE of CMC-C-PEO 0.5% PNE of CMC-C-PEO 1% PNE of CMC-C-PEO 2% pH 0 6.00 ± 0.17 b 7.01 ± 0.10 a 7.01 ± 0.00 a 6.87 ± 0.00 c 3 6.88 ± 0.01 d 7.09 ± 0.01 a 7.04 ± 0.01 b 6.93 ± 0.01 c 6 6.85 ± 0.00 d 7.32 ± 0.01 b 7.44 ± 0.01 a 7.25 ± 0.02 c TA 0 0.08 ± 0.01 ab 0.10 ± 0.01 a 0.07 ± 0.01 b 0.08 ± 0.01 ab 3 0.10 ± 0.02 a 0.09 ± 0.02 a 0.06 ± 0.03 a 0.06 ± 0.00 a 6 0.16 ± 0.01 a 0.08 ± 0.00 b 0.04 ± 0.01 c 0.04 ± 0.01 c TPC (mg/100 g sample) 0 1.40 ± 0.66 c 12.40 ± 0.01 b 16.10 ± 1.00 ab 17.78 ± 1.39 a 3 1.49 ± 0.48 d 11.96 ± 0.05 c 16.89 ± 0.94 b 17.17 ± 0.49 a 6 0.56 ± 0.42 c 8.76 ± 1.60 b 12.17 ± 1.59 ab 15.85 ± 1.54 a TAC (mg/100 g sample) 0 3.49 ± 1.89 b 13.50 ± 1.89 ab 18.72 ± 1.13 a 22.96 ± 1.90 a 3 1.61 ± 1.07 b 10.16 ± 1.39 ab 12.92 ± 1.28 a 15.97 ± 1.14 a 6 1.05 ± 0.69 b 7.44 ± 1.68 ab 9.02 ± 1.65 a 11.38 ± 1.62 a AAC (mg/kg sample) 0 0.00 ± 0.00 d 3.81 ± 0.36 c 7.12 ± 0.50 b 10.15 ± 0.70 a 3 0.00 ± 0.00 d 3.48 ± 0.82 c 6.18 ± 0.77 b 9.71 ± 1.02 a 6 0.00 ± 0.00 d 2.70 ± 1.12 c 5.34 ± 0.67 b 8.21 ± 1.66 a PNE; Pickering nanoemulsion, CMC; Carboxymethylcellulose, PC; Pickering of chitosan, PEO; Pelargonium essential oil, TA; Titratable Acidity, TPC; Total phenol content, TAC; Total anthocyanin content, AAC; Ascorbic acid content. The information is exhibited as mean ± standard deviation. Any two means in the same row followed by the same letter are not significantly ( P > 0.05 ) different from Duncan's multiple range tests. 3.4.1. Physiological weight loss Controlling the weight loss of fresh fruits within storage time is crucial in preventing dissipation (Rezaiyan Attar et al., 2023 ). The average weight loss of fig fruits without coating and those coated with PNE of CMC-C-PEO over 6 days at 25°C is detailed in Table 4 . The weight loss of fig fruits in all samples rose as the preserve time progressed. However, the percentage of weight loss was notably influenced by the PNE coating treatments of CMC-C-PEO. Specifically, the uncoated samples exhibited the highest weight loss over 6 days of storage (60%), while fruits coated with PNE of CMC-C-PEO 2% manifested the nethermost weight loss (42.73%). The weight loss in fruits is associated with sweating and breathing processes, decreasing fruit moisture content (Rezaiyan Attar et al., 2023 ). The CMC and PC-based coating formations a protective crust on the pericarp exterior, reducing transpiration and respiration procedures. Adding high levels of PEO to the coating enhances this protective effect due to its hydrophobic properties and preventing moisture loss. This protective impact of coatings against physiological weight loss has been observed in various fruits such as figs (Saki et al., 2019 ), pomegranates (Meighani et al., 2015 ), bananas (Suseno et al., 2014 ), papayas (Ali et al., 2011 ), apples (Qi et al., 2011 ), pears (Xiao et al., 2010 ), and oranges (El-Eleryan, 2015 ). 3.4.2. Percentage of decay The impact of the prepared PNE coating on the shelf life and decay control of new figs during 6 days of preservation at 25°C is illustrated in Table 4 and Fig. 6 . It is evident that on the 6th day, the samples without coating exhibited the highest decay percentage among all samples. Within the coated treatments, the hugest decay percent was discerned in the sample covered with CMC-PC. However, adding essential oil to the coating complex reduced the decay percentage (PNE: CMC-C-PEO 2%), with the lowest decay rate during the 6-day storage period. This reduction in decay percentage in coated samples is likely attributed to the delay in weight loss and prevention of microbial damage, by incorporating essential oils enhancing these effects due to their oily nature and antimicrobial properties. Similar observations were made when coating blueberry fruit with C-containing silicon and titanium nanoparticles (Li et al., 2021 ), C-coated strawberries (Hassan et al., 2020 ) as well as C-coated Ziziphus Mauritiana (Hesami et al., 2021 ). 3.4.3 Evaluation of Juicability The water content in fruits impacts their visual, physical, and chemical characteristics. An essential aspect of fruit preservation is the rate of water loss during storage (Saha et al., 2016 ). The investigation into the water loss in coated and non-coated fig samples over 6 days revealed a general decrease in water content over time, with a more significant reduction observed in the uncoated samples. This decline is attributed to a higher evaporation rate in the uncoated treatments contrasted to the coated ones. Among the coated samples, the least reduction in water content was seen in treatments coated with PNE of CMC-C-PEO 2% (from 37.71 ± 4.63 on 0 day to 33.92 ± 4.04 ml/kg sample on 6th day), presumably owing to the existence of stabilized essential oil preventing water loss. Additionally, on the 6th day, the highest water content in figs was found in samples coated with PNE of CMC-C-PEO 2% (33.92 ± 4.04 ml/kg sample). Thus, the PNE of CMC-C-PEO coating effectively mitigates water loss in figs. Conversely, sweet cherry fruits coated with alginate NE and soybean oil with or without CaCl2 experienced higher water vapor loss than control samples (Gutiérrez-Jara et al., 2021 ). Cantaloupes coated with an alginate base coating exhibited lower water loss, while water loss increased in strawberry samples (Senturk Parreidt et al., 2019 ). The PNE coating of CMC-C-PEO acts as a protective layer against evaporation and water loss from the fruit, which is exacerbated by the increase in the percentage of essential oil due to its oily nature. Determination of pH The pH of covered and uncovered treatments and the PNE of CMC-C-PEO solutions were analyzed during the 6-day preserve period. As shown in Table 4 , the pH level in the coated and uncoated samples decreases after 3 days, likely owing to the chemical change of sugars in acid (Ghafoor et al., 2022 ). The decrease in pH in the uncoated samples was more pronounced than in other samples. In contrast, the reduction in the samples coated with PNE of CMC-C-PEO showed a smaller decrease in pH (5.00 ± 0.16–4.90 ± 0.08), indicating the protective effect of coatings prepared with high concentrations of PEO. The biodegradable coating, forming a selectively -permeable layer on the fig's exterior, slows the ripening process. However, the pH of uncoated figs increased from day 3 to 6 to a greater extent than the other samples, which had a higher pH owing to the increased usage of organic acids as an aerobic substrate compared to coated Figs. (4.60 ± 0.18–5.13 ± 0.06) since the edible plant coating behaved as a preservative crust around the fresh product, potentially leading to less acid accumulation (Kumar, 2020 ). As seen in Table 5 , the pH content of PNE solution within the 6-day preserve period in the control sample (CMC-PC) shows a decreasing trend, but with the addition of essential oil, the pH change trend increases, with the highest pH change slope observed in the sample prepared with 1% of PEO. This increase in pH in PNE samples prepared with PEO during the 6-day storage period is presumably due to the organic acids present in the PEO used in chemical metabolism. Similar results have been observed regarding the rise in pH of kiwi coated with NE of alginate and CMC along with ascorbic acid and vanillin (Manzoor et al., 2021 ), as well as avocado coated with orange essential oil and Opuntia oligacantha extract (Cenobio-Galindo et al., 2019 ) during storage. 3.4.4. Titratable Acidity (TA) Since organic acids are important compounds in aerobic plant respiration and their increase or decrease occurs during fruit ripening, one of the factors affecting fruit flavor and shelf life is acidity. The impact of PNE of CMC-C-PEO on TA of fig fruit during the 6-day storage period and PNE solutions after 6 days are detailed in Table 4 . The TA results were in line with the pH test outcomes. The acidity of uncoated samples notably rose after 3 days, possibly due to the metabolic process of converting sugars into acid within the fruit (Ghafoor et al., 2022 ). This acidity increase was also evident in the coated fig samples, albeit less in those coated with PNE of CMC-C-PEO 2% (0.09 ± 0.01–0.10 ± 0.02), presumably due to the protective nature of the coating against fruit metabolic changes, which is a protective effect against oxygen or a reduction in the supply of oxygen to the fruit surface, and consequently inhibits the rate of respiration (Gol & Ramana Rao, 2011 ). By the end of 6 days, the acidity of the samples decreased again, with the most significant decrease observed in the uncoated fig sample (0.14 ± 0.04–0.06 ± 0.00). This reduction may be attributed to metabolic changes as organic acids such as citric acid and malic acid are primary substrates for respiration and are reduced in fruit due to fruit respiration in the citric acid cycle or CO2 fixation and deamination (Das et al., 2023 ; Gol et al., 2015 ). Furthermore, it was noted that the PNE of CMC-C-PEO 2% coating was more efficacious in diminishing acidity, with the smallest reduction seen in the coated samples with PNE of CMC-C-PEO 2% (0.10 ± 0.02–0.09 ± 0.00), likely due to the sediment of the PNE covered on the fruit area, providing protection and reducing gas permeability (Al-Tayyar et al., 2020 ). The upshots indicated a rise in acidity levels in the CMC-PC after 6 days (Table 4 ), but the addition of PEO caused a diminish in acidity levels in the PNE solution samples, with the most significant decrease observed in the prepared PNE sample with 2% PEO, possibly due to the metabolic reaction of the acids in PEO. Previous studies have documented the acidity of bananas coated with C and black cumin essential oil (Das et al., 2023 ) as the raspberry fruit coated with C nanoparticles (Ishkeh et al., 2021 ) decreases, the TA of pineapple coated with C nanocomposite, clove essential oil, and Aloe vera gel (Basumatary et al., 2022 ) initially increases and then decreases. 3.4.5. Total soluble solids (TSS) The TSS levels of covered and uncovered fig samples over 6 days are outlined in Table 4 . The findings reported that the TSS amount of figs rose as the storage duration progressed. After storing figs for 6 days at ambient temperature (25°C), the highest (10.83 ± 0.60 °Brix) and lowest (7.50 ± 0.50 °Brix) TSS levels were observed in uncovered and coated fruits with PNE of CMC-C-PEO 1%, respectively. Over the 6 days, TSS levels rose in all samples, attributed to ripening, starch conversion to sugar, cell wall polysaccharide hydrolysis, or increased dry matter content owing to water loss (Tokatlı & Demirdöven, 2020 ). The most significant TSS changes during storage were seen in uncoated samples (2.83 ± 0.28–10.83 ± 0.60 °Brix), while the least changes were in samples coated with PNE of CMC-C-PEO 2%, highlighting the effectiveness of these coatings in slowing cellular respiration compared to others. In other words, it is well known that PNE of CMC-C-PEO creates an excellent semipermeable coating around figs, which modifies the internal atmosphere by reducing O2 and/or increasing CO2 and suppresses the increase of ethylene as well as the rate of synthesis or hydrolysis of compounds into metabolites (Gol et al., 2015 ). The TSS content in the PNE of the CMC-C-PEO solution remained stable throughout the 6-day storage, indicating the stability of the prepared PNE and its essential oil in terms of TSS alterations. Similar trends were observed in TSS changes in figs coated with C and thymol essential oil (Saki et al., 2019 ), as well as strawberries coated with apple pectin, cellulose nanocrystals, and lemongrass essential oil (Da Silva et al., 2019 ). 3.4.6. Total phenol content (TPC) The Foline-Ciocalteu phenolic reagent is used to estimate the amount of phenolic compounds present in samples by subjecting the phenolic compound to complex redox reactions with phosphomolybdic and phosphotungstate acids present in the Foline-Ciocalteu reagents. Phenolic compounds consist of one or more aromatic rings containing hydroxyl groups that can scavenge free radicals by forming stable phenoxyl resonance radicals and, therefore, have antioxidant properties (Apriyanti et al., 2018 ). Phenol is a beneficial nutritional compound in various fruits, such as figs. Following 6 days at 25°C, the phenol content diminished in covered and uncovered treatments (Table 4 ). The decline was more pronounced in the uncoated fig samples (27.70 ± 1.76–17.87 ± 2.62 mg/100 g sample). Conversely, the reduction in total phenol of fig samples coated with PNE of CMC-C-PEO 2% on the 6th day was lower than other samples (24.85 ± 1.34–23.93 ± 1.32 mg/100 g sample). Additionally, after the 6-day preserve period, the hugest phenol content was found in the sample coated with PNE of CMC-C-PEO 2% (23.93 ± 1.32 mg/100 g sample). This protective effect against phenol reduction is likely attributed to the PNE covering acting as a selective-permeable hindrance, decreasing respiration and water loss rates, as well as slowing down fruit ripening, thereby preserving phenol levels by the terminal of the preserve period (Saleem et al., 2022 ). Overall, a rise in the essential oil percentage in the prepared PNE solutions on day 1 led to a rise in total phenol content, correlating with the total phenol amount in PEO (Dimitrova et al., 2015 ). The prepared PNE solutions exhibited a decreasing trend in total phenol content after 6 days (Table 5 ). This reduction process was slower in PNE of CMC-C-PEO 2% solutions compared to other samples (17.78 ± 1.39–15.85 ± 1.54 mg/100 g sample), likely due to the effective and uniform integration of 2% PEO in the CMC-PC matrix. Similar outcomes were seen in persimmon fruit coated with tragacanth gum hydrocolloid (Saleem et al., 2022 ) and pomegranate coated with C and thymol (Malekshahi & ValizadehKaji, 2021 ). 3.4.7. Total anthocyanin content (TAC) Anthocyanins form the attractive purple-red and blue colors in plants and fruits, which have health benefits, including cardioprotective effects, reduced incidence of diabetes, and anti-inflammatory and anticancer properties. These substances are sensitive to heat and oxygen and decompose. Therefore, it is necessary to preserve them in the structure of foods, including fruits (Jung et al., 2022 ). Variations in anthocyanin levels in covered and uncovered samples over 6 days at 25°C are presented in Table 4 . The uncoated fig sample shows the most noteworthy decline from day 0 to day 6 (46.89 ± 2.76–13.70 ± 1.60 mg/100 g sample). Coating the figs resulted in reduced changes in anthocyanin levels, with the smallest decrease over the 6 days observed in the sample coated with PNE of CMC-C-PEO 2% (62.87 ± 2.42–52.04 ± 1.81 mg/100 g sample). The decline in anthocyanin content in figs is likely linked to the performance of polyphenol oxidase and peroxidase enzymes that are inhibited by the PNE coating in reaction to alterations in the interior atmosphere of the covered fruit (Saki et al., 2019 ). Table 5 shows that increasing the PEO content in the PNE matrix also leads to higher anthocyanin levels, possibly due to anthocyanins in PEO (Celi et al., 2024 ). After 6 days, the anthocyanin levels in the prepared PNE solutions also decreased, likely influenced by the impact of polyphenol oxidase and peroxidase enzymes on the anthocyanin content of PEO. A similar decreasing pattern was observed in figs coated with C and thymol (Saki et al., 2019 ) and pomegranate coated with C and thymol (Malekshahi & ValizadehKaji, 2021 ). 3.4.8. Ascorbic acid content (AAC) Ascorbic acid is an antioxidant compound that protects fruits within preserve against the destructive effects of reactive oxygen kinds (Meitha et al., 2020 ). Our results showed that the amount of ascorbic acid in fig samples decreases after a preserve course of 6 days at 25°C (Table 4 ). This reduction in fig samples is strongly affected by the coating. The highest reduction rate was seen in the fig samples without coating (22.05 ± 1.45–10.09 ± 1.21 mg/kg sample), while the lowest reduction in the ascorbic acid amount of fig fruits was linked to the sample coated with PNE of CMC-C-PEO2% (15.35 ± 0.45–13.30 ± 0.66 mg/kg sample). This decrease in the amount of ascorbic acid in fruits can be attributed to the activity of ascorbic acid oxidase in the oxidation process. Coated fruits protect against the effect of O2, ultimately reducing the performance of the ascorbic acid oxidase enzyme (Daisy et al., 2020 ). The presence of high percentages of PEO strengthens the protective effect of the coatings due to their oily properties. The diminution rate of ascorbic acid in PNE solutions also decreased after 6 days, assigned to the performance of ascorbic acid oxidase enzyme in the presence of O2 (Table 5 ). Comparing the sample of CMC-PC and PNE of CMC-C-PEO, we find that PEO increases ascorbic acid amounts by adding more percentages to the coating matrix. A similar decreasing trend was observed in figs coated with C (Adiletta et al., 2019 ). While mango coated with gum arabic (Daisy et al., 2020 ) and papaya coated with Kelulut honey nanoparticles (Maringgal et al., 2021 ) first increased and then decreased, related to the ripening process of unripe fruits. 3.4.9. Microbiological counts Fruits are apt for microbial and fungal contamination. Edible coatings obstruct the fruit's surface, inhibiting the growth and spread of microorganisms. Edible coatings help decline the hazards of microbial deterioration. In contrast, the uncoated samples experience faster microbial growth due to oxygen gas (Demircan & Velioglu, 2024 ). Therefore, we examined the impact of PNE coating of CMC-C-PEO on fresh fig fruit for 6 days. As depicted in Table 6 , a notable variation ( P < 0.05 ) was evident in the microbial load of the fig fruits. All samples' total mesophilic bacteria content increased after 6 days, with the steepest slope observed in uncoated samples. By the 6th day, the highest total mesophilic bacteria content was recorded in uncoated samples (8.23 ± 0.01 CFU/g), while the most gradual increase was noted in samples coated with PNE of CMC-C-PEO 2%. The sample coated with PNE of CMC-C-PEO exhibited the lowest total mesophilic bacteria content on the 6th day (6.80 ± 0.01 CFU/g). Total mold was assessed, covered, and uncovered treatments. Overall, the levels of total mold increased over the preserving period owing to fig ripening and spoilage procedures. This increase was more pronounced in the uncovered samples compared to others. After 6 days, the uncovered samples had a total mold count of (7.84 ± 0.00 CFU/g). In contrast, samples coated with PNE of CMC-C-PEO revealed remarkably ( P < 0.05 ) lower levels of total mold compared to other treatments (5.47 ± 0.03 CFU/g). Also, the lowest increase slope was associated with the sample coated with PNE of CMC-C-PEO. The results can be attributed to the preservative efficacy of the coatings and the strong antibacterial and antifungal properties of C and PEO, containing citronellol, geraniol, and linalool, which prohibited the extension of bacteria and fungi. Additionally, the cationic nature of C enables it to bind easily to negatively charged bacterial cell membranes, altering their permeability and leading to cell death (Carmen & Hancu, 2014 ; Nottagh et al., 2020 ). Similar trends were observed in the reduction of microbial and fungal load in strawberries coated with CMC with oregano and rosemary EOs (Noshirvani et al., 2023 ), as well as pomegranate coated with C nanoparticles with Satureja hortensis EO (Amiri et al., 2021 ). Table 6 Counting of total mesophilic bacteria and total yeast and mold in covered and uncovered figs with PNE of CMC-C and different concentrations of PEO at different storage times. Time (day) Types of indicators Control CMC-PC CMC-C-PEO 0.5% CMC-C-PEO 1% CMC-C-PEO 2% total mesophilic bacteria 0 5.05 ± 0.00 a 4.87 ± 0.02 b 3.99 ± 0.03 c 3.89 ± 0.01 d 3.57 ± 0.03 e 3 6.80 ± 0.02 a 6.70 ± 0.01 b 6.64 ± 0.02 c 5.95 ± 0.01 d 5.61 ± 0.02 e 6 8.23 ± 0.01 a 7.96 ± 0.01 b 7.88 ± 0.01 c 6.96 ± 0.01 d 6.80 ± 0.01 e Total yeast and mold 0 4.91 ± 0.01 a 4.89 ± 0.00 b 3.94 ± 0.00 c 3.61 ± 0.01 d 3.52 ± 0.01 e 3 6.05 ± 0.01 a 5.65 ± 0.01 b 4.85 ± 0.00 c 4.75 ± 0.00 d 4.60 ± 0.01 e 6 7.84 ± 0.00 a 6.86 ± 0.01 b 5.93 ± 0.01 c 5.71 ± 0.02 d 5.47 ± 0.03 e PNE; Pickering nanoemulsion, CMC; Carboxymethylcellulose, PC; Pickering of chitosan, PEO; Pelargonium essential oil. Any two means in the same row followed by the same letter are not significantly ( P > 0.0 5) different from Duncan's multiple range tests. Conclusion PNE coatings generally serve as a practical system to preserve and prevent food spoilage, particularly fruits. In this study, CMC-PC-based was successfully formulated by incorporating varying amounts of PEO. Analysis of GC-MS data revealed that the key compounds in PEO were β-citronellol, linalool, and geraniol, exhibiting strong antimicrobial properties against Staphylococcus aureus , Escherichia coli O157:H7, Alternaria alternata , and Aspergillus flavus . The highest antimicrobial activity among bacteria was related to Staphylococcus aureus, and the highest antifungal activity was related to Alternaria alternata . The properties of C nanoparticles, the emulsion's stability, and its antioxidant characteristics were also examined. In a way, the stability of the emulsion with 1% PEO showed the highest stability compared to other samples, while the emulsion with 2% PEO showed the highest antioxidant activity. The findings indicated that the varying percentages of PEO notably influenced these attributes. Furthermore, the physicochemical traits of coated and uncoated fig samples, including physiological weight loss, decay percentage, Juicability assessment, titratable acidity, pH levels, total soluble solids, total phenol content, total anthocyanin quantity, and total ascorbic acid amount, were appraised. The results demonstrated that the formulated PNE delayed fruit ripening, minimized physiological weight loss and decay, and effectively maintained the physicochemical properties of the fig samples throughout storage. CMC-C-PEO 2% exhibited the most significant protective effects among the different coating samples. Fig samples coated with PNE were also assessed for mesophilic bacteria, mold, and yeast over 6 days. The outcomes revealed that the coated samples had lower levels of mesophilic bacteria, mold, and yeast than the uncoated samples, with the reduction being dependent on the PEO content during the 6-day storage duration. Such that the coating containing 2% PEO had the greatest effect on the levels of mesophilic bacteria, mold, and yeast. The produced PNE coatings generally provided a good protective and functional effect on preserving figs as a perishable food. Therefore, this formulation seems to have a good commercial application in the packaging industry, such that it can be used to preserve other fruits besides figs. A more detailed investigation of other effects of this coating on the matrix and other food materials requires further experiments and studies. Therefore, fabricating this innovative PNE can be a good approach for future research to amend the durability of food products. Declarations Acknowledgment The research was approved & Supported by the Student Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran. (Grant number: 4020642). Conflicts of Interest The authors declare no conflict of interest CRediT author statement Mohammad Hadi Moradiyan: Writing original draft, methodology, Mahmood Reza Sadeghi: software, Khadije Abdolmaleki: Conceptualization, Writing- Reviewing and Editing, Zahra Amini Fard: methodology , Reza Abedi-Firoozjah: Writing- Reviewing and Editing, Maryam Azizi lalabadi : Conceptualization, Writing- Reviewing and Editing, supervision, project administration. References Adiletta, G., Zampella, L., Coletta, C., & Petriccione, M. (2019). Chitosan Coating to Preserve the Qualitative Traits and Improve Antioxidant System in Fresh Figs (Ficus carica L.). Agriculture , 9 (4). Ahari, H., & Soufiani, S. P. (2021). Smart and active food packaging: Insights in novel food packaging. 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Supplementary Files Highlight.docx graphicalabstract.jpg Cite Share Download PDF Status: Published Journal Publication published 10 Nov, 2025 Read the published version in Journal of Polymers and the Environment → Version 1 posted Editorial decision: Revision requested 05 Jul, 2025 Reviews received at journal 04 Jul, 2025 Reviews received at journal 28 Jun, 2025 Reviewers agreed at journal 24 Jun, 2025 Reviewers agreed at journal 20 Jun, 2025 Reviewers agreed at journal 08 Jun, 2025 Reviews received at journal 05 Jun, 2025 Reviewers agreed at journal 05 Jun, 2025 Reviewers invited by journal 03 Jun, 2025 Editor assigned by journal 27 May, 2025 Submission checks completed at journal 27 May, 2025 First submitted to journal 25 May, 2025 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. 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of Medical Sciences","correspondingAuthor":false,"prefix":"","firstName":"Mahmood","middleName":"Reza","lastName":"Sadeghi","suffix":""},{"id":465783722,"identity":"92b65410-e316-4f75-95da-e3ad3c9eb149","order_by":2,"name":"Khadije Abdolmaleki","email":"","orcid":"","institution":"Kermanshah University of Medical Sciences","correspondingAuthor":false,"prefix":"","firstName":"Khadije","middleName":"","lastName":"Abdolmaleki","suffix":""},{"id":465783724,"identity":"80fe788d-7ebe-4a3f-84cf-ce97a3b50bb8","order_by":3,"name":"Zahra Amini Fard","email":"","orcid":"","institution":"Kermanshah University of Medical Sciences","correspondingAuthor":false,"prefix":"","firstName":"Zahra","middleName":"Amini","lastName":"Fard","suffix":""},{"id":465783726,"identity":"e4f98fc0-74f0-40d1-8e5f-d6cd9ab86d21","order_by":4,"name":"Reza Abedi-Firoozjah","email":"","orcid":"","institution":"Kermanshah University of Medical Sciences","correspondingAuthor":false,"prefix":"","firstName":"Reza","middleName":"","lastName":"Abedi-Firoozjah","suffix":""},{"id":465783728,"identity":"6f5d20cd-db49-40fd-a87a-458244563737","order_by":5,"name":"Maryam Azizi lalabadi","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAABCUlEQVRIiWNgGAWjYDADNgbG9h8fKmyATMbGA8RqaZCccSYNpKWBOC0gIM3ZchjMwKtFt/3sM4mfOXb2fPyHG4wZG87brW0/DLSlxiYalxazM+lmkr3bkpnZGA42JBfuuJ287UwiUMuxtNwGXFoOpLFJ8G5jZmNjbGw4PPPM7WSzA0AtjA2HcWs5/4xN8u+2eh42ZsbGZt62c8lm5x8S0HIjjU2ad9thCaA1zcy8bQfszG4QsuXGM2Zr2W3HDdh4GNsYZ5xJTjC7AbQlAZ9fzqcx3ny7rdpevv/4M4YPFXb2ZufTHz74UGODUwsQsEgg8xLBKhNwKwcB5g/IPHv8ikfBKBgFo2AkAgABhWJ5qf7b9gAAAABJRU5ErkJggg==","orcid":"","institution":"Kermanshah University of Medical Sciences","correspondingAuthor":true,"prefix":"","firstName":"Maryam","middleName":"Azizi","lastName":"lalabadi","suffix":""}],"badges":[],"createdAt":"2025-05-25 07:53:06","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-6742413/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-6742413/v1","draftVersion":[],"editorialEvents":[{"content":"https://doi.org/10.1007/s10924-025-03680-8","type":"published","date":"2025-11-10T15:56:50+00:00"}],"editorialNote":"","failedWorkflow":false,"files":[{"id":84212368,"identity":"29023343-95f9-4995-b896-310ecba57529","added_by":"auto","created_at":"2025-06-09 10:18:06","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":195770,"visible":true,"origin":"","legend":"\u003cp\u003eSee image above for figure legend.\u003c/p\u003e","description":"","filename":"Fig.1.png","url":"https://assets-eu.researchsquare.com/files/rs-6742413/v1/dfc7184ac88b54d2d078257f.png"},{"id":84212374,"identity":"a959b467-61ae-4a04-88cb-499b8879ac4c","added_by":"auto","created_at":"2025-06-09 10:18:06","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":571671,"visible":true,"origin":"","legend":"\u003cp\u003eSee image above for figure legend.\u003c/p\u003e","description":"","filename":"Fig.2.png","url":"https://assets-eu.researchsquare.com/files/rs-6742413/v1/be21493b6d6548ca8cc3dd93.png"},{"id":84214274,"identity":"d6ba4703-f16e-455e-9560-7da878925507","added_by":"auto","created_at":"2025-06-09 10:26:06","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":849218,"visible":true,"origin":"","legend":"\u003cp\u003eSee image above for figure legend.\u003c/p\u003e","description":"","filename":"Fig3.png","url":"https://assets-eu.researchsquare.com/files/rs-6742413/v1/b21b94a3b24ddb77510ac586.png"},{"id":84212369,"identity":"8823e8c6-f694-4350-8c0b-e63294f132c1","added_by":"auto","created_at":"2025-06-09 10:18:06","extension":"png","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":101271,"visible":true,"origin":"","legend":"\u003cp\u003eSee image above for figure legend.\u003c/p\u003e","description":"","filename":"Fig.4.png","url":"https://assets-eu.researchsquare.com/files/rs-6742413/v1/1cca879cd193b33c697e6285.png"},{"id":84212367,"identity":"7495231b-64c3-4521-8f95-5508a1323981","added_by":"auto","created_at":"2025-06-09 10:18:06","extension":"png","order_by":5,"title":"Figure 5","display":"","copyAsset":false,"role":"figure","size":282970,"visible":true,"origin":"","legend":"\u003cp\u003eSee image above for figure legend.\u003c/p\u003e","description":"","filename":"Fig.5.png","url":"https://assets-eu.researchsquare.com/files/rs-6742413/v1/12f86617c0e3d035897d6acf.png"},{"id":84212371,"identity":"81f0d1f0-5e0b-46ea-b234-ad09ad113cc3","added_by":"auto","created_at":"2025-06-09 10:18:06","extension":"png","order_by":6,"title":"Figure 6","display":"","copyAsset":false,"role":"figure","size":692528,"visible":true,"origin":"","legend":"\u003cp\u003eSee image above for figure legend.\u003c/p\u003e","description":"","filename":"Fig.6.png","url":"https://assets-eu.researchsquare.com/files/rs-6742413/v1/942a99f5be310c20785cfce9.png"},{"id":96104916,"identity":"61050820-831d-4a4f-ba6f-24025b935185","added_by":"auto","created_at":"2025-11-17 15:59:49","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":5321129,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-6742413/v1/48c9c7f2-873a-4459-8a4a-991b52179db1.pdf"},{"id":84214275,"identity":"6a5043f0-9c58-4b2f-8144-a181c17f90ff","added_by":"auto","created_at":"2025-06-09 10:26:06","extension":"docx","order_by":1,"title":"","display":"","copyAsset":false,"role":"supplement","size":12985,"visible":true,"origin":"","legend":"","description":"","filename":"Highlight.docx","url":"https://assets-eu.researchsquare.com/files/rs-6742413/v1/adc64962c2a241ed7329f05d.docx"},{"id":84214276,"identity":"2caf50a1-2792-4e99-bdf6-66ae14ab9a8c","added_by":"auto","created_at":"2025-06-09 10:26:06","extension":"jpg","order_by":2,"title":"","display":"","copyAsset":false,"role":"supplement","size":87882,"visible":true,"origin":"","legend":"","description":"","filename":"graphicalabstract.jpg","url":"https://assets-eu.researchsquare.com/files/rs-6742413/v1/c993757a92f5b44f90b3230f.jpg"}],"financialInterests":"No competing interests reported.","formattedTitle":"Enhancing postharvest shelf life of Ficus Rubra using a bio-based Pickering nanoemulsion coating enriched with Pelargonium essential oil","fulltext":[{"header":"1. Introduction","content":"\u003cp\u003eThe non-biodegradability of food packaging, traditionally fabricated from polymers like polypropylene, polyethylene, and polystyrene, has led to significant environmental issues (de Oliveira Filho et al., \u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). Biodegradable food wrappers have arisen as an environmentally friendly solution to defend perishable food items. With their unique properties, these coatings are widely adopted as the primary packaging for fruits, vegetables, fish, and meat. Fruits and vegetables, being highly nutritious, are stored to reduce waste, prevent spoilage after harvest, and ensure safe delivery to consumers (Katiyar et al., \u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). The expansion of innovative packaging involves using different nanoscale materials, including polymer nanoparticles, metal nanoparticles, and nanoemulsions (NE). Integrating nanotechnology into food coatings enhances active compounds' stability and ameliorates packaged compounds' food value by incorporating additives and bioactive nutrients. By incorporating antioxidant and antimicrobial materials, essential oils, dyes, and enzymes in nano form within the polymer matrix, the durability of foodstuffs is extended, and contamination and destruction are prevented (Ahari \u0026amp; Soufiani, \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2021\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eEssential oils (EOs) obtained from herbs have been used as GRAS food additives as active ingredients in biocompatible films and coatings due to their harmlessness and antioxidant and bacteriostatic characteristics (Ribeiro-Santos et al., \u003cspan citationid=\"CR70\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). EOs, as biologically active compounds, possess useful characteristics like antimicrobial, antiviral, fungicide, anti-inflammatory, and antioxidant activity. However, they are hydrophobic, leading to poor mixing and layer inhomogeneity during film production. In addition, in their natural state, EOs are sensitive to environmental changes like temperature, light, oxygen, humidity, and pH, causing a loss of their beneficial properties and limiting their use (Atar\u0026eacute;s \u0026amp; Chiralt, \u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). Therefore, to overcome this problem, Pickering emulsions (PE) offer a solution to maximize the potential utilization of hydrophobic and oxidation-prone EOs, enhancing their impact on the final product while preserving their bioactive properties. Edible films and microcapsules represent examples of products derived from such emulsion systems (Cahyana et al., \u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). Compared to other emulsions utilizing surfactants, PE requires a lower emulsifier dosage and exhibits low toxicity with high emulsion stability, enhanced safety, and reduced sensitivity to external environmental variations (Deng et al., \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). In PE preparation, small particles with good wettability can be attracted to the oil/water interphase, rearranging on the droplet surface to create a single or multi-layer dense solid interfacial film. Due to the significantly higher desorption energy of solid particles at the oil-water interphase compared to thermal energy, the formed film acts as a robust spatial barrier for the emulsion droplets, preventing droplet aggregation and ensuring the long-term stability of Pickering emulsions (Deng et al., \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2022\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eChitosan (C), a lineal amino carbohydrate fabricated by removing an acetyl group of chitin, has good film-forming properties and antibacterial properties and is partially permeable to gas. However, weak C films cause disadvantages, including numerous water vapor permeability (WVP) and weak strength characteristics (Noshirvani et al., \u003cspan citationid=\"CR64\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). Carboxymethylcellulose (CMC) is a cellulose derivative and a lineal carbohydrate consisting of -CH2-COOH segments. CMC exhibits high viscosity with the capability to prevent gas penetration, and the capacity to form films with desirable characteristics like acceptable flexibility. An important advantage of these two polymers is their biodegradability, which enhances their utility. Their individual use is limited due to the hydrophilic nature of pure C and CMC films. Incorporating biopolymers and creating a composite matrix can mitigate their hydrophilicity. Studies have demonstrated that C and CMC composite films display superior hydrophobic properties compared to their pure counterparts. The blend of C and CMC results in transparent films with a distinct appearance and improved mechanical properties relative to pure films (Valizadeh et al., \u003cspan citationid=\"CR85\" class=\"CitationRef\"\u003e2019\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003cem\u003eGeranium\u003c/em\u003e, or \u003cem\u003ePelargonium\u003c/em\u003e, is a sweet-scented plant from the \u003cem\u003eGeraniaceae\u003c/em\u003e family, mainly found in the Mediterranean region (Roman et al., \u003cspan citationid=\"CR71\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). \u003cem\u003ePelargonium\u003c/em\u003e essential oil (PEO) is broadly applied in pharmaceutical, beauty products, and food technologies worldwide. Studies have demonstrated the high antioxidant, antibacterial, and antifungal properties of \u003cem\u003ePelargonium\u003c/em\u003e flower and its EOs, making them effective in treating various diseases like diabetes, cancer, and obesity (Azarafshan et al., \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2020\u003c/span\u003e; Jaradat et al., \u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). \u003cem\u003eFicus rubra\u003c/em\u003e, a type of fig abundant in tropical regions, is rich in fiber, amino acids (aspartic and glutamine), vitamins (thiamine and riboflavin), carotenoids (lutein, cryptoxanthin, lycopene, and beta-carotene), minerals (iron, calcium, and potassium), polyphenol compounds, carbohydrates (fructose and glucose), organic acids, and a significant amount of ascorbic acid, which has led to high demand for its consumption among people (Martinez-Damian et al., \u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e2020\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eConsidering the significance of biodegradable packaging in food technology, the limited fruits' durability, and the necessity of utilizing compounds that extend product shelf life like essential oils, this study focuses on developing a protective coating for red figs. This process is very important due to its high nutritional value and the susceptibility of figs to spoilage. Spoilage of widely used foods such as fruits may risk the general health of consumers and cause economic losses. Among the production methods of food coatings, the Pickering nanoemulsion (PNE) method, as mentioned, is one of the safest and most practical methods of producing coatings for food products. Therefore, this approach uses biocompatible polymers such as C and CMC, along with PEO as a biologically active compound, using the innovative PNE method.\u003c/p\u003e"},{"header":"2. Materials and methods","content":"\u003cp\u003e\u003cstrong\u003e2.1.\u0026nbsp; \u0026nbsp; \u0026nbsp;\u0026nbsp; Reagents\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eC (low molecular mass, art. 448869, 20-300 cP 1% w/w in acetic acid 1% w/w 25\u0026deg;C, 50-190 kDa, deacetylation degree 75-85%) and CMC (molecular weight; 41,000 g/mol), Sodium tripolyphosphate (molecular weight; 367.86 g/mol), acetic acid and gallic acid were prepared from Merck, Co (Darmstadt, Germany). 2,2-diphenyl-l-picrylhydrazyl (DPPH), L-ascorbic acid, and Folin-Ciocalteu\u0026apos;s reagent were provided from Sigma-Aldrich. Dried pelargonium flowers and fresh figs were bought from the domestic market (Kermanshah, Iran). Distilled water (DW) was applied for the procurement of all solvents. This study\u0026apos;s other reagents and chemical materials were analytical grade (purity \u0026gt;98%). The obtained PEO and fresh figs were kept in sanitary conditions and the refrigerator (4 \u0026plusmn; 1\u0026deg;C) until the test.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.2.\u0026nbsp; \u0026nbsp; \u0026nbsp;\u0026nbsp;Preparation of PEO\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe preparation method by Moriya et al. in 2022 was utilized to prepare PEO with some adjustments. Initially, the dry geranium samples were crushed and mixed with water and then extracted its essential oil using a Clevenger device at 70 \u0026deg;C temperature for 4-5 h (Khoshakhlagh et al., 2018).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.3.\u0026nbsp; \u0026nbsp; \u0026nbsp;\u0026nbsp; Characteristics of PEO\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.3.1.\u0026nbsp; \u0026nbsp;GC-MS evaluation\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe chemical combination of PEO was assessed following the method proposed by Cebi (2021) with slight modifications by utilizing a GC-MS device (TSQ Quantum XLS, Thermo Fisher Technology, USA). The volatile constituents were identified and quantified by comparing the total-ion chromatogram with the standard libraries (NIST27 and WILEY7) of the GC-MS technique. The value of the identified compounds was assessed based on their relative abundance (\u0026Ccedil;ebi, 2021).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.3.2.\u0026nbsp; \u0026nbsp;Disc diffusion method\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTo examine the impact of PEO solutions on \u003cem\u003eStaphylococcus aureus\u0026nbsp;\u003c/em\u003e(ATCC 25923), \u003cem\u003eEscherichia coli\u0026nbsp;\u003c/em\u003eO157:H7 (ATCC 25922), \u003cem\u003eAlternaria alternata\u003c/em\u003e (PTCC5224), and \u003cem\u003eAspergillus flavus\u003c/em\u003e (PTCC5004) the agar diffusion test method was employed. The turbidity of the bacterial suspension was evaluated by applying a UV-visible spectrophotometer (UNICO 2100, USA) at a wavelength of 625 nm (0.5 McFarland standard: 1.5 \u0026apos;108 CFU/mL). The standardized microbial suspension was located on Mueller-Hinton agar medium, followed by adding PEO solutions (0.5, 1, and 2 %) into 6 mm diameter wells created on the agar. The bacterial treatments were then incubated for 24 hours at 37 \u0026deg;C. Mold treatments were also prepared and incubated for 5 days at 25 \u0026deg;C. Subsequently, bacterial and mold growth inhibition regions were assessed (Zepon et al., 2019).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.4.\u0026nbsp; \u0026nbsp; \u0026nbsp;\u0026nbsp; Preparation of PNE of CMC-C complex and PEO\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.4.1.\u0026nbsp; \u0026nbsp;Preparation of CMC solution\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe procedure suggested by Fasihi et al. (2017) was applied to create a CMC solution. 1% CMC powder (W/V) was slowly incorporated into deionized water with continuous magnetic stirring at 80 \u0026deg;C to produce the CMC gel. Approximately 45 minutes later, a transparent solution was achieved (Fasihi et al., 2017).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.4.2.\u0026nbsp; \u0026nbsp;Preparation Pickering of C (PC)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eFirst, 0.5 grams of C were dissolved in 100 ml of 0.5% acetic acid solution to prepare a uniform PC solution. It was then agitated for 24 hours using a magnetic stirrer. Subsequently, 0.4 g of sodium tripolyphosphate dissolved in 53.5 ml of water was gradually incorporated into the solution and stirred thoroughly for 30 minutes until reaching equilibrium. Ultimately, a cloudy dispersion of C particles was generated due to the interaction between sodium tripolyphosphate and the C solution (Calvo et al., 1997; Dominguez et al., 1997; Noshirvani et al., 2017).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.4.3.\u0026nbsp; \u0026nbsp;Preparation PNE of CMC-C-PEO\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAfter preparing individual solutions, CMC and PC were combined in a 2:1 ratio and stirred at 50 \u0026deg;C. Next, PEO was added to the CMC-PC mixture in specified amounts (0.5%, 1%, and 2%). The Ultrathorax homogenizer (Daihan, Korea) was used to homogenize at 12000 g for 5-10 minutes; this process also helped to reduce particle size into the nanoscale. Subsequently, the solution underwent nanosizing with a 760 W ultrasound (Memmert, Germany) for 5 minutes, followed by homogenization using an ultrasound bath (VGT-1740QTD, Korea) for 15 minutes. A 25% glycerol plasticizer (concerning the dry material weight) was then incorporated. The PNE of CMC-C-PEO was evaluated to assess nanoparticle characteristics, physicochemical properties, antioxidant effects, and microbial analysis. Finally, the coating was applied to the desired sample, and the product was analyzed over 6 days (Dominguez et al., 1997; Noshirvani et al., 2017; Zhao et al., 2022).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.5.\u0026nbsp; \u0026nbsp; \u0026nbsp;\u0026nbsp; Characteristics of C nanoparticles\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.5.1.\u0026nbsp; \u0026nbsp;Morphological observation\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eA scanning electron microscope (SEM) (Quanta 450, USA) was utilized to examine the morphology of the prepared PNE solution. Before scanning, the treatments were covered with a thin layer of gold applying an accelerating voltage of 10 kV for 120 s (Khoshakhlagh et al., 2018).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.5.2.\u0026nbsp; \u0026nbsp;Measurement of average particle size, zeta potential, and Polydispersity index (PDI)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe mean particle size of PNE was specified by applying Dynamic Light Scattering (DLS) methods for the solutions in 150 mM aqueous NaCl. The measurements were conducted on a Beckman-Coulter DelsaMax appliance at 25 \u0026deg;C with a scattering angle 171\u0026deg;. The Zeta potential of the prepared solutions was assessed by applying a Zetasizer Nano ZSP (Malvern devices, Worcestershire, UK). The polydispersity index (PDI), which exhibits the width of the droplet size distribution, is figured out by applying the following formula:\u003c/p\u003e\n\u003cp\u003e\u003cimg src=\"data:image/png;base64,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\"\u003e\u003c/p\u003e\n\u003cp\u003eIn this formula, Dv0.1, Dv0.5, and Dv0.9 represent diameters where the total volume of the droplets is less than 10%, 50%, and 90%, respectively (Asadinezhad et al., 2019; Matsuno et al., 2020; Zaichik et al., 2020).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.6.\u0026nbsp; \u0026nbsp; \u0026nbsp;\u0026nbsp;\u003c/strong\u003e \u003cstrong\u003eEmulsion properties\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.6.1.\u0026nbsp; \u0026nbsp;Emulsion stability\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eEmulsion stability was conducted by Zhu et al. (2021) method with a minor modification. The stability PNE of CMC-C-PEO was assessed over a 14-day storage period at room temperature (25 \u0026deg;C) by analyzing the emulsion index (EI) and droplet size. The newly provided emulsions were stored in glass pipes. After identifying the most stable emulsion, the measurement of EI involved comparing the changes in the emulsion phase height to the total system height, and the emulsion droplet sizes were determined using DLS (Zhu et al., 2021).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.6.2.\u0026nbsp; \u0026nbsp;Antioxidant Activity\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe antioxidant properties of PNE of CMC-C-PEO solutions were provided by applying the procedure by Wang et al. (2017). This method was assessed by hindering the free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). The solutions (1 mL) were blended with 3 mL of DPPH ethanol solution (50 mg/L; Ruitaibio Co., Beijing, China). Then incubation at ambient temperature for 30 minutes in the dark condition, the absorbance was determined at a wavelength of 517 nm. Subsequently, the antioxidant properties were specified following the procedure below:\u003c/p\u003e\n\u003cp\u003e\u003cimg src=\"data:image/png;base64,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\"\u003e\u003c/p\u003e\n\u003cp\u003eAB=absorbance of DPPH blank (without PNE) and AS=the absorbance of DPPH solution with sample (Ma et al., 2017).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.7.\u0026nbsp; \u0026nbsp; \u0026nbsp;\u0026nbsp;\u003c/strong\u003e \u003cstrong\u003ePhysicochemical analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.7.1.\u0026nbsp; \u0026nbsp;Physiological weight loss\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe physiological weight loss was calculated by applying the techniques outlined by Haile et al. (2018). The below equation was utilized to determine the value of weight loss (Haile \u0026amp; Safawo, 2018):\u003c/p\u003e\n\u003cp\u003e\u003cimg 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\"\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.7.2.\u0026nbsp; \u0026nbsp;Percentage of decay\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe coated and non-coated fig samples treated with PNE of CMC-C-PEO were visually inspected during the 7-day storage period. Any fig samples with fungal growth were deemed rotten. The decay percentage (percentage of infected/rotten samples) for each treatment was then calculated using the specified formula (Khalil et al., 2022):\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cimg 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\"\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.7.3.\u0026nbsp; \u0026nbsp;Evaluation of Juicability\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eSamples coated with PNE of CMC-C-PEO and uncoated fig samples were weighed digitally and cut into small pieces. Subsequently, the samples were individually ground in a mixer, and the water from the ground sample was filtered using filter paper. The quantity of extracted water from each sample was then measured after 1, 3, and 6 days of storage. Finally, the hydration of the samples was reported as milliliters per 100 grams (Saha et al., 2016).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.7.4.\u0026nbsp; \u0026nbsp;Determination of pH\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eA digital pH meter (Mettler-Tolado, Switzerland) was used to measure pH. Covered and uncovered fig samples (5 grams) were mashed and smoothed with a filter paper to take homogenous liquid. The pH probe was located in the fruit juice treatment and the pH quantity of the samples was evaluated in the storage period of 1, 3, and 6 days (Kumar, 2020).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.7.5.\u0026nbsp; \u0026nbsp;Titratable Acidity (TA)\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eFig samples, covered and uncovered (10 grams each), were crushed and filtered using filter paper to extract the juice. The fruit juice samples were titrated with 0.1N NaOH\u0026nbsp;after 1, 3, and 6 days of storage (Kumar, 2020).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.7.6.\u0026nbsp; \u0026nbsp;Total soluble solids (TSS)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe TSS refers to the samples\u0026apos; quantity of sugars, acids, vitamins, minerals, and amino acids. Initially, the coated fig samples with PNE of CMC-C-PEO and the uncoated fig samples were drained separately. The TSS of the covered and uncovered figs and the PNE of the CMC-C-PEO solution were specified by applying a digital Refractometer and reported in Brix (Daisy et al., 2020).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.7.7.\u0026nbsp; \u0026nbsp;Total phenol content (TPC)\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe treatments\u0026apos; total phenolic content (TPC) was specified by applying the Folin-Ciocalteu procedure with little adjustments. 120 \u0026mu;L of the samples were combined with 600 \u0026mu;L of newly accumulated Folin-Ciocalteu reagent, followed by 300 \u0026mu;L of sodium carbonate (75 g/L) into the matrix gradually over 8 minutes. After vortexing, the treatments were incubated in the dark at 40\u0026deg;C for 30 minutes. The absorbance of the occurring aqueous solutions was identified at a wavelength of 765 nm compared to the blank. In this method, Gallic acid served as the standard and the TPC was exhibited as mg of Gallic acid per 100 g of treatment (Lu \u0026amp; Huang, 2019).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.7.8.\u0026nbsp; \u0026nbsp;Total anthocyanin content (TAC)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe TAC was evaluated by applying the process proposed by Yang et al. (2019). 1 ml of the sample solutions was individually mixed with 9 ml of buffer at pH 1.0 (0.1 M HCl/4.9 mM KCl) and pH 4.5 (24.8 mM sodium acetate). The mixtures were then left in the dark condition for 1 hour. Subsequently, the absorbance of the samples was investigated using a UV-visible spectrophotometer (UNICO 2100, USA) at wavelengths of 510 and 700 nm in buffers with pH 1.0 and pH 4.5, respectively. TAC was quantified as mg of cyanidin-3-glucoside equivalent per 100 grams of sample and was figured out applying the below formula (Yang et al., 2019):\u003c/p\u003e\n\u003cp\u003e\u003cimg src=\"data:image/png;base64,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\"\u003e\u003c/p\u003e\n\u003cp\u003eA= (A515nm-A700nm) pH1.0 \u0026ndash; (A515nm-A700nm) pH4.5\u003c/p\u003e\n\u003cp\u003eMW = Cyanidin‑3‑glucoside molecular weight (449.2), L = Cell path length (usually 1 cm); DF = Dilution factor; \u0026epsilon; = Cyanidin‑3‑glucoside molar absorptivity (26,900); V = the final volume (ml), and Wt = Extract weight (mg)\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.7.9.\u0026nbsp; \u0026nbsp;Ascorbic acid content (AAC)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe AA content was determined using a titratable assay. Fig samples coated with PNE of CMC-C-PEO and uncoated samples were extracted separately and compared with the PNE solution. Initially, 25 ml samples were conveyed to a 250 ml Erlenmeyer tube. Subsequently, 25 mL of 2N H2SO4 was added, followed by 50 mL of distilled water and 3 mL of starch indicator (1% w/v). The solution was thoroughly blended before direct titration with 0.001N iodine. A blank titration was also conducted before the sample titration (Lee \u0026amp; Choo, 2019).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e1ml of iodine = 8.806 ml AA\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.7.10.\u0026nbsp;Microbiological counts\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe microbiological counts procedure suggested by Shahbazi et al. (2020) with a slight adjustment was used to evaluate total aerobic mesophilic bacteria and mold on PNE-coated CMC-C-PEO and uncoated fig samples. PCA culture medium was employed to measure the total aerobic mesophilic bacteria in fig samples on days 1, 3, and 6, while YGC culture medium was used for mold enumeration. Following the serial dilution preparation of samples, the Pour Plate method was employed to cultivate microbial species. The conditions for microbiological counts were in an incubator at 37\u0026deg;C and 25\u0026deg;C to enumerate mesophilic bacteria and molds, respectively (Shahbazi et al., 2021).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.8.\u0026nbsp;Statistical methods\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAll tests were done in triplicate, which exhibited a mean \u0026plusmn; standard deviation. Data analysis was performed by One-way analysis of variance (ANOVA), and the significance of every average value was specified (P \u0026lt; 0.05) with Duncan\u0026apos;s multiple range post hoc test applying the SPSS software (version 21.0, IBM; Armonk, NY, USA).\u003c/p\u003e"},{"header":"3. Results and discussion","content":"\u003cdiv id=\"Sec32\" class=\"Section2\"\u003e\n \u003ch2\u003e3.1. Characteristics of PEO\u003c/h2\u003e\n \u003cdiv id=\"Sec33\" class=\"Section3\"\u003e\n \u003ch2\u003e3.1.1. GC-MS Analysis\u003c/h2\u003e\n \u003cp\u003eThe GC-MS technique was utilized to identify the volatile compounds of PEO (Table \u003cspan class=\"InternalRef\"\u003e1\u003c/span\u003e). The predominant compositions discovered in the essential oil were beta citronellol (27.2%), geraniol (15.88%), and linalool (10.38%). Also shown in \u003cstrong\u003eFig.\u0026nbsp;1\u003c/strong\u003e is the total ion flow chromatography of the essential oil as well as the chemical structure of its key compounds. Different studies have been carried out to analyze the volatile compositions in PEO using the GC-MS technique. Cebi (2021) identified the major volatile compounds in the PEO sample as citronellol (30.68%), geraniol (9.68%), and Citronellyl formate (9.90%) (\u0026Ccedil;ebi, \u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e). Mnif et al. (2013) identified citronellol (27.53%) and geraniol (25.85%) as the predominant volatile compounds in PEO (Mnif et al., \u003cspan class=\"CitationRef\"\u003e2011\u003c/span\u003e), while El-Kareem et al. (2020) reported the levels of the primary light compounds in PEO as Citronellol (17.33%), cis-Menthone (10.23%), \u0026beta;-Linalool (10.05%), Eudesmol (9.40%), geraniol formate (6.87%), and rose oxide (5.77%) (S. M. Abd El-Kareem et al.,\u0026nbsp;\u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e). Overall, the findings of these studies exhibit some similarities, with variations attributed to diverse climatic and geographical factors.\u003c/p\u003e\n \u003cdiv class=\"gridtable\"\u003e\u0026nbsp;\u003ctable id=\"Tab1\" border=\"1\"\u003e\n \u003ccaption language=\"En\"\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eIngredients and Retention Indices of \u003cem\u003eGeranium\u003c/em\u003e (\u003cem\u003ePelargonium graveolens\u003c/em\u003e) essential oil.\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003ccolgroup cols=\"3\"\u003e\u003c/colgroup\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eChemical Name\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eContent (%)\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eRetention Indices\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u0026alpha;-Pinene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.32\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e934\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eSabinene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.82\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e968\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u0026beta;-Myrcene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.49\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e985\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eCymene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.28\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e998\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e2-(+)Carene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1001\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u0026alpha; -phellandrene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e2.11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1002\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eLimonene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e2.66\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1025\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u0026alpha;-Terpinolene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.07\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1082\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003eLinalool\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e\u003cstrong\u003e10.38\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e\u003cstrong\u003e1089\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eTrans-Rose oxide\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e2.89\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1113\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eCis-Rose oxide\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1121\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eL-menthone\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e3.49\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1136\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eIsomenthone\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e5.63\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1145\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eL-Menthol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1164\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u0026alpha; -Terpineol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.68\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1173\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026beta; -Citronellol\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e\u003cstrong\u003e27.2\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e\u003cstrong\u003e1214\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eNerol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e4.90\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1225\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eE-Citral\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.07\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1241\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003eGeraniol\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e\u003cstrong\u003e15.88\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e\u003cstrong\u003e1247\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eCitronellyl formate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e7.43\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1262\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eNeryl-formate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.24\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1271\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eGeranyl formate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e3.43\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1284\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003ecitronellyl acetate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.39\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1336\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u0026alpha;-cubebene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.58\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1352\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u0026beta; - Bourbonene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1.40\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1371\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u0026alpha;-Gurjunene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.28\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1409\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u0026beta; -Caryophyllene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1.51\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1418\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eGuaniol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1427\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eƳ-Gurjunene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.07\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1440\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u0026gamma;-muurolene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.33\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1461\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u0026beta;-selinene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.31\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1471\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u0026gamma;-elemene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.38\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1477\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003ecalamenene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.61\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1504\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003ecitronellyl butyrate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.52\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1515\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003ealloaromadendrene oxide\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1523\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003espathulenol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.29\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1551\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003egeranyl propionate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1577\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003ecubenol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.26\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1589\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e10-epi-\u0026gamma;-eudesmol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e2.14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1594\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003ecubedol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1608\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eƳ-Eudesmol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1626\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u0026Beta;-Eudesmol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1633\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003ecitronellyl tiglate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.80\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1642\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003egeranyl tiglate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1.57\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1661\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003enerol acetate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.25\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e1675\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n \u003c/div\u003e\n \u003c/div\u003e\n \u003cdiv id=\"Sec34\" class=\"Section3\"\u003e\n \u003ch2\u003e3.1.2. Disc diffusion method\u003c/h2\u003e\n \u003cp\u003eEOs can impact microorganisms through various mechanisms like disrupting the phospholipid cell membrane and causing cytoplasmic leakage, interacting with respiratory enzymes of the cell membrane, hindering enzyme synthesis in mitochondria, affecting genetic material and nuclear compounds with electrophilic compounds, and forming hydroperoxides in fatty acids (Hafsa et al., \u003cspan class=\"CitationRef\"\u003e2016\u003c/span\u003e). The antibacterial effects of PEO samples prepared on agar matrix containing Gram-positive (\u003cem\u003eStaphylococcus\u003c/em\u003e) and Gram-negative (\u003cem\u003eE.coli\u003c/em\u003e) bacteria, also common fig fruit molds (\u003cem\u003eAspergillus flavus\u003c/em\u003e and \u003cem\u003eAlternaria alternata\u003c/em\u003e), were examined using the disk diffusion method. As shown in Table \u003cspan class=\"InternalRef\"\u003e2\u003c/span\u003e and \u003cstrong\u003eFig.\u0026nbsp;2\u003c/strong\u003e, all concentrations of essential oil (0.5%, 1%, and 2%) hinder the extension of \u003cem\u003eStaphylococcus aureus\u003c/em\u003e and \u003cem\u003eEscherichia coli\u003c/em\u003e O157:H7 bacteria. Increasing the PEO concentration to 2% significantly enhances the bacteria growth inhibition effect (\u003cem\u003eP\u0026thinsp;\u0026lt;\u0026thinsp;0.05\u003c/em\u003e). Furthermore, the results indicate that Gram-positive bacteria like \u003cem\u003eStaphylococcus aureus\u003c/em\u003e are more receptive to PEO than Gram-negative bacteria such as \u003cem\u003eEscherichia coli\u003c/em\u003e. PEO effectively hinders the extension of \u003cem\u003eAspergillus flavus\u003c/em\u003e and \u003cem\u003eAlternaria alternata\u003c/em\u003e molds commonly found in fig fruit. The most significant growth inhibition zone effect is observed with 2% PEO on \u003cem\u003eAlternaria alternata\u003c/em\u003e. PEO\u0026apos;s antibacterial and antifungal properties can be attributed to its primary compounds, such as citronellol, geraniol, and linalool (Carmen \u0026amp; Hancu, \u003cspan class=\"CitationRef\"\u003e2014\u003c/span\u003e). Identical research carried out by Benlembarek et al. (\u003cspan class=\"CitationRef\"\u003e2022\u003c/span\u003e) centralizes on the bacteriostatic and antifungal characteristics of dill essential oil (Benlembarek et al., \u003cspan class=\"CitationRef\"\u003e2022\u003c/span\u003e), as well as by C\u0026aacute;ceres-Huambo et al. (\u003cspan class=\"CitationRef\"\u003e2022\u003c/span\u003e) on the antifungal impact of fennel essential oil (C\u0026aacute;ceres-Huambo et al.,\u0026nbsp;\u003cspan class=\"CitationRef\"\u003e2022\u003c/span\u003e).\u003c/p\u003e\n \u003cdiv class=\"gridtable\"\u003e\u0026nbsp;\u003ctable id=\"Tab2\" border=\"1\"\u003e\n \u003ccaption language=\"En\"\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eAntimicrobial activity of the PEO against \u003cem\u003eStaphylococcus aureus and Escherichia coli\u003c/em\u003e O157:H7, \u003cem\u003eAspergillus flavus\u003c/em\u003e, and \u003cem\u003eAlternaria alternate\u003c/em\u003e, with agar disc diffusion in mm.\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003ccolgroup cols=\"6\"\u003e\u003c/colgroup\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\" rowspan=\"2\"\u003e\n \u003cp\u003eAntimicrobial properties of PEO\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\" colspan=\"5\"\u003e\n \u003cp\u003eTypes of indicators\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003cth align=\"left\" colspan=\"3\"\u003e\n \u003cp\u003ePEO 0.5%\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003ePEO 1%\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003ePEO 2%\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003cth align=\"left\" colspan=\"6\"\u003e\n \u003cp\u003eInhibition zone (mm)\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\" colspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003eEscherichia coli O157:H7\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e14.00\u0026thinsp;\u0026plusmn;\u0026thinsp;1.00 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"2\"\u003e\n \u003cp\u003e16.00\u0026thinsp;\u0026plusmn;\u0026thinsp;1.15 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e18.00\u0026thinsp;\u0026plusmn;\u0026thinsp;1.15 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\" colspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003eStaphylococcus aureus\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e16.66\u0026thinsp;\u0026plusmn;\u0026thinsp;1.52 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"2\"\u003e\n \u003cp\u003e20.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.57 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e26.66\u0026thinsp;\u0026plusmn;\u0026thinsp;1.15 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\" colspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003eAspergillus Flavus\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e11.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.57 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"2\"\u003e\n \u003cp\u003e14.66\u0026thinsp;\u0026plusmn;\u0026thinsp;1.52 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e19.00\u0026thinsp;\u0026plusmn;\u0026thinsp;1.00 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\" colspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003eAlternaria Alternata\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e17.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.57 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"2\"\u003e\n \u003cp\u003e18.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.57 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e26.33\u0026thinsp;\u0026plusmn;\u0026thinsp;1.52 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n \u003c/div\u003e\n \u003cp\u003ePEO; \u003cem\u003ePelargonium\u003c/em\u003e essential oil. The information is exhibited as mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation. Any two means in the same row followed by the same letter are not significantly (\u003cem\u003eP\u0026thinsp;\u0026gt;\u0026thinsp;0.05\u003c/em\u003e) different from Duncan\u0026apos;s multiple range tests.\u003c/p\u003e\n \u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec35\" class=\"Section2\"\u003e\n \u003ch2\u003e3.2. Characteristics of C nanoparticles\u003c/h2\u003e\n \u003cdiv id=\"Sec36\" class=\"Section3\"\u003e\n \u003ch2\u003e3.2.1. Morphological observation\u003c/h2\u003e\n \u003cp\u003eMorphological images of PNE samples of CMC-C-PEO were observed using SEM (\u003cstrong\u003eFig.\u0026nbsp;3\u003c/strong\u003e). The control sample without essential oil exhibits a relatively flat and homogeneous texture, indicating the compatibility and proper mixing of the CMC solution due to electrostatic interplay among the positive load of C and the negative load of CMC. Upon adding PEO to the solution at percentages of 0.5, 1, and 2, PC effectively stabilized it, incorporated it into the polymer matrix, and appeared spherical oily nanocapsules. With an increase in the concentration of PEO in the PNE of CMC-PC, the Number of these spherical nanocapsules increased, leading to the observation of rougher surfaces. Li et al. (\u003cspan class=\"CitationRef\"\u003e2022\u003c/span\u003e) also evaluated the stabilization of cinnamon essential oil in the form of nearly spherical composite microcapsules using SiO2 nanoparticles/xanthan gum/C hybrid shells (Li et al., \u003cspan class=\"CitationRef\"\u003e2022\u003c/span\u003e). Additionally, Dammak et al. (\u003cspan class=\"CitationRef\"\u003e2019\u003c/span\u003e) identified the existence of spherical subsurface oil particles within the layer construction on the surfaces of active gelatin samples encapsulating hesperidin (Dammak et al., \u003cspan class=\"CitationRef\"\u003e2019\u003c/span\u003e).\u003c/p\u003e\n \u003c/div\u003e\n \u003cdiv id=\"Sec37\" class=\"Section3\"\u003e\n \u003ch2\u003e3.2.2. Measurement of average particle size, zeta potential, and Polydispersity index (PDI)\u003c/h2\u003e\n \u003cp\u003eThe particle size dissemination of PNE is are crucial factor for the durability and distribution of loaded composites, like EOs (Hajlaoui et al., \u003cspan class=\"CitationRef\"\u003e2016\u003c/span\u003e). Droplet size, PDI, and zeta potential of CMC-C-PEO PNE are illustrated in \u003cstrong\u003eFig.\u0026nbsp;4\u003c/strong\u003e. This experiment aimed to determine the particle size of the prepared sample. This experiment used a dynamic light scattering (DLS) particle size analyzer based on light scattering from a laser beam striking particles in the sample. A photon detector quickly detects the scattered light at a specific angle, from which the particle size can be determined (Aleandri et al., \u003cspan class=\"CitationRef\"\u003e2018\u003c/span\u003e). The size of PNE droplets of CMC-C-PEO was measured at 147.5 d.nm. Various factors like viscosity and polarity can impact the dimensions of nanoparticles (Otoni et al., \u003cspan class=\"CitationRef\"\u003e2014\u003c/span\u003e). Nevertheless, the dimensions of PEO fixed with PNE are smaller than those observed for other PE used in film formulation. For instance, the size of PE prepared with marjoram essential oil is 233.3 d.nm (Almasi et al., \u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e), and PE loaded with clove essential oil is 266.9 d.nm (Shen et al., \u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e). Therefore, our results indicate that the prepared PNE has a desirable particle size. The dispersion index serves as a criterion of inhomogeneity in particle size distribution. PDI quantities close to zero exhibit an uniform distribution, while PDI amounts close to 1 demonstrate a non-uniform distribution. Therefore, a high PDI size causes the particles of an emulsion solution to be large and inhomogeneous, resulting in poor stability (Tahir et al., \u003cspan class=\"CitationRef\"\u003e2023\u003c/span\u003e). As depicted in \u003cstrong\u003eFig.\u0026nbsp;4\u003c/strong\u003e, the PDI of the PNE sample was 0.25, which is a measure of nearly homogeneous distribution of particles. Therefore, as expected, the prepared PNE solution had good stability. Furthermore, the zeta potential assesses the net superficial charge and reflects the consistency of a colloidal system. A higher absolute zeta potential results in a more constant emulsion structure. A zeta potential of more than 30 mV can enhance the consistency of an emulsion system (Xu et al., \u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e). The zeta potential of CMC-C-PEO PNE is -44 mV, while the zeta potential for C solution was +\u0026thinsp;60.6 mV. The zeta potential for pure CMC solution was \u0026minus;\u0026thinsp;10.9 mV, attributed to the carboxyl functional groups in CMC. Following the preparation of PNE, the zeta potential reached \u0026minus;\u0026thinsp;44 mV, possibly due to the attendance of degradable composite in PEO. The anionic CMC biopolymer can be adsorbed on the droplet surface because of the ionizable materials in PEO. This event may be related to the minuscule droplet size in PNE, strengthening the interaction between PEO and CMC chains and allowing more CMC to be adsorbed on the droplet interface (Fattahi et al., \u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e). Similar approaches were taken by Almasi et al. (\u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e) in the expansion and evaluation of pectin films activated by NE and PE stabilized marjoram (\u003cem\u003eOriganum majorana L\u003c/em\u003e.) essential oil (Almasi et al., \u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e) and by Zhu et al. (\u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e) in tuning the mixture of CMC/Cationic C to stabilize PE for curcumin encapsulation (Zhu et al., \u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e) was done.\u003c/p\u003e\n \u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec38\" class=\"Section2\"\u003e\n \u003ch2\u003e3.3. Emulsion properties\u003c/h2\u003e\n \u003cdiv id=\"Sec39\" class=\"Section3\"\u003e\n \u003ch2\u003e3.3.1. Emulsion stability\u003c/h2\u003e\n \u003cp\u003eEmulsions are thermodynamically unstable and their stability is affected by factors like oil-water ratio, particle concentration, and surface activity. The oil-water ratio is a key factor in determining PE\u0026apos;s stability and emulsion type (Shi et al., \u003cspan class=\"CitationRef\"\u003e2022\u003c/span\u003e). The storage consistency of the provided PNE was assessed by evaluating particle size and EI before and after 14 days of storage. Figure 5 shows that the EI for PNE of CMC-C-PEO 1% remained constant throughout the storage time and became biphasic on the 14th day, while the EI of other emulsions continued to decrease over time. Therefore, PNE of CMC-C-PEO 1% exhibited the highest stability in terms of EI on the 14th day, with its particle size reaching 9398 d.nm. Under storage conditions at 25\u0026deg;C, factors like Ostwald ripening led to the closer proximity of droplets in the NE, intensifying the accumulation phenomenon and resulting in slightly greater changes in the index range (Shi et al., \u003cspan class=\"CitationRef\"\u003e2022\u003c/span\u003e). Additionally, adding excess essential oil may raise the superficial area, potentially leading to insufficient coverage by existing particles, causing droplets to merge and reduce the interfacial area. Consequently, PNE of CMC-C-PEO 1% was identified as the optimal treatment for stability. Similar approaches were employed by Gabrieli de Souza et al. (\u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e) in the production of PE using cinnamon essence nanocellulose (Souza et al., \u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e) and by Zhu et al. (2020) for PE preparation based on a complex of CMC, C, and encapsulated curcumin (Zhu et al., \u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e).\u003c/p\u003e\n \u003c/div\u003e\n \u003cdiv id=\"Sec40\" class=\"Section3\"\u003e\n \u003ch2\u003e3.3.2. Antioxidant Activity\u003c/h2\u003e\n \u003cp\u003eOne protective factor of packaging materials is preventing packaged foods\u0026apos; deterioration due to oxidative reactions. Therefore, it is crucial to assess the antioxidant activities of these materials to hinder chemical degradation. The DPPH radical scavenging method is a rapid and convenient way to evaluate the antioxidant capacity of coatings. We utilized this technique to gauge the antioxidant activity PNE of CMC-C-PEO samples. Samples with antioxidants can convert the purple DPPH radicals to yellow diphenylhydrazine. The findings indicated that the PNE without PEO has the lowest ability to deactivate the DPPH free radical (Table \u003cspan class=\"InternalRef\"\u003e3\u003c/span\u003e). This reduced antioxidant activity in the coating samples lacking essential oil is attributed to the amino groups of C, which can scavenge macromolecular radicals, contributing to the antioxidant activity of C-based coatings (Zhang et al., \u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e). Our results demonstrated that combining PEO with CMC-PC solution and preparing PNE of CMC-C-PEO enhances their DPPH radical scavenging ability in a concentration-dependent approach. The efficient antioxidant attributes of PEO are linked to the existence of essential oil composites like citronellol, geraniol, and Citronellyl formate. However, these characteristics are overshadowed by the interactions between the active sites in the active components and the residues of the polymers. As anticipated, the antioxidant activity of the PNE sample prepared with 2% PEO exhibited the highest antioxidant activity. A similar procedure was investigated by Ren et al. (\u003cspan class=\"CitationRef\"\u003e2023\u003c/span\u003e) in PE prepared with zein grafted with resveratrol and quaternary ammonium C along with peppermint oil (Ren et al., \u003cspan class=\"CitationRef\"\u003e2023\u003c/span\u003e), Liu et al. (\u003cspan class=\"CitationRef\"\u003e2023\u003c/span\u003e) were prepared in PE with a combination of bacterial cellulose nanofibers and gelatin and Lycium barbarum EOs (Liu et al., \u003cspan class=\"CitationRef\"\u003e2023\u003c/span\u003e). Also, Sun et al. (\u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e) prepared PE based on starch octenyl succinate and cinnamon essential oil (Sun et al.,\u0026nbsp;\u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e).\u003c/p\u003e\n \u003cdiv class=\"gridtable\"\u003e\u0026nbsp;\u003ctable id=\"Tab3\" border=\"1\"\u003e\n \u003ccaption language=\"En\"\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eAntioxidant activity of the PNE solutions.\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003ccolgroup cols=\"2\"\u003e\u003c/colgroup\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eTypes of indicators\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eDPPH radical quenching (%)\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003eCMC-PC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e10.66\u0026thinsp;\u0026plusmn;\u0026thinsp;3.04 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003ePNE of CMC-C-PEO 0.5%\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e14.83\u0026thinsp;\u0026plusmn;\u0026thinsp;3.18 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003ePNE of CMC-C-PEO 1%\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e18.16\u0026thinsp;\u0026plusmn;\u0026thinsp;2.41 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003ePNE of CMC-C-PEO 2%\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e22.00\u0026thinsp;\u0026plusmn;\u0026thinsp;3.60 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n \u003c/div\u003e\n \u003cp\u003ePNE; Pickering nanoemulsion, CMC; Carboxymethylcellulose, PC; Pickering of chitosan, PEO; \u003cem\u003ePelargonium\u003c/em\u003e essential oil, DPPH; 2,2-diphenyl-1-picrylhydrazyl. The information is exhibited as mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation. Any two means in the same row followed by the same letter are not significantly (\u003cem\u003eP\u0026thinsp;\u0026gt;\u0026thinsp;0.05\u003c/em\u003e) different from Duncan\u0026apos;s multiple range tests.\u003c/p\u003e\n \u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec41\" class=\"Section2\"\u003e\n \u003ch2\u003e3.4. Physicochemical analysis\u003c/h2\u003e\n \u003cp\u003eTable \u003cspan class=\"InternalRef\"\u003e4\u003c/span\u003e displays the measurements of physicochemical properties (e.g., pH, TSS, acidity, and TSC) of samples coated with PNE of CMC-C-PEO. In contrast, Table\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e5\u003c/span\u003e presents the physicochemical properties of the PNE solution of CMC-C-PEO.\u003c/p\u003e\n \u003cdiv class=\"gridtable\"\u003e\u0026nbsp;\u003ctable id=\"Tab4\" border=\"1\"\u003e\n \u003ccaption language=\"En\"\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003ePhysicochemical properties of figs uncoated and coated with PNE of CMC-C and different concentrations of PEO.\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003ccolgroup cols=\"6\"\u003e\u003c/colgroup\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\" rowspan=\"2\"\u003e\n \u003cp\u003eTime (day)\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\" colspan=\"5\"\u003e\n \u003cp\u003eTypes of indicators\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eControl\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eCMC-PC\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003ePNE of CMC-C-PEO 0.5%\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003ePNE of CMC-C-PEO 1%\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003ePNE of CMC-C-PEO 2%\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003cth align=\"left\" colspan=\"6\"\u003e\n \u003cp\u003ePhysiological weight loss (%)\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e00.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e37.98\u0026thinsp;\u0026plusmn;\u0026thinsp;0.96 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e33.57\u0026thinsp;\u0026plusmn;\u0026thinsp;0.98 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e31.28\u0026thinsp;\u0026plusmn;\u0026thinsp;2.30 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e28.07\u0026thinsp;\u0026plusmn;\u0026thinsp;0.53 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e23.92\u0026thinsp;\u0026plusmn;\u0026thinsp;1.70 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e6\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e60.00\u0026thinsp;\u0026plusmn;\u0026thinsp;2.36 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e55.22\u0026thinsp;\u0026plusmn;\u0026thinsp;2.48 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e50.96\u0026thinsp;\u0026plusmn;\u0026thinsp;2.48 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e48.26\u0026thinsp;\u0026plusmn;\u0026thinsp;2.36 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e42.73\u0026thinsp;\u0026plusmn;\u0026thinsp;3.25 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\" colspan=\"6\"\u003e\n \u003cp\u003e\u003cstrong\u003ePercentage of decay (%)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e00.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e58.33\u0026thinsp;\u0026plusmn;\u0026thinsp;7.22 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e33.33\u0026thinsp;\u0026plusmn;\u0026thinsp;7.22 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e8.33\u0026thinsp;\u0026plusmn;\u0026thinsp;7.22 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e6\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e87.50\u0026thinsp;\u0026plusmn;\u0026thinsp;12.50 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e66.66\u0026thinsp;\u0026plusmn;\u0026thinsp;7.22 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e45.83\u0026thinsp;\u0026plusmn;\u0026thinsp;7.22 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e29.16\u0026thinsp;\u0026plusmn;\u0026thinsp;7.22 \u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e12.50\u0026thinsp;\u0026plusmn;\u0026thinsp;12.50 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\" colspan=\"6\"\u003e\n \u003cp\u003e\u003cstrong\u003eJuicability (ml/100 g sample)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e20.52\u0026thinsp;\u0026plusmn;\u0026thinsp;1.01 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e36.08\u0026thinsp;\u0026plusmn;\u0026thinsp;1.70 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e39.78\u0026thinsp;\u0026plusmn;\u0026thinsp;3.31 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e40.85\u0026thinsp;\u0026plusmn;\u0026thinsp;0.25 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e37.71\u0026thinsp;\u0026plusmn;\u0026thinsp;4.63 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e16.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.32 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e31.68\u0026thinsp;\u0026plusmn;\u0026thinsp;1.86 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e36.69\u0026thinsp;\u0026plusmn;\u0026thinsp;0.85 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e37.04\u0026thinsp;\u0026plusmn;\u0026thinsp;3.89 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e35.96\u0026thinsp;\u0026plusmn;\u0026thinsp;4.07 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e6\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.01\u0026thinsp;\u0026plusmn;\u0026thinsp;0.91 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e26.79\u0026thinsp;\u0026plusmn;\u0026thinsp;5.00 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e27.31\u0026thinsp;\u0026plusmn;\u0026thinsp;2.59 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e29.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.33 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e33.92\u0026thinsp;\u0026plusmn;\u0026thinsp;4.04 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\" colspan=\"6\"\u003e\n \u003cp\u003e\u003cstrong\u003epH\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.37\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4.91\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.26\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4.60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4.74\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4.79\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4.90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e6\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.13\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4.79\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4.90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.08\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4.98\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05 \u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\" colspan=\"6\"\u003e\n \u003cp\u003e\u003cstrong\u003eTA\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 \u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.07\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.14\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.11\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.11\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e6\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.08\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\" colspan=\"6\"\u003e\n \u003cp\u003e\u003cstrong\u003eTSS (\u0026deg;Brix)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e2.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.28 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.57 \u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.50 \u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.57 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.50 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.58\u0026thinsp;\u0026plusmn;\u0026thinsp;1.18 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.28 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.86 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.41\u0026thinsp;\u0026plusmn;\u0026thinsp;0.52 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.76 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e6\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e10.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.60 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e9.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.76 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.28 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.50 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.75\u0026thinsp;\u0026plusmn;\u0026thinsp;0.66 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\" colspan=\"6\"\u003e\n \u003cp\u003e\u003cstrong\u003eTPC (mg/100 g sample)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e27.70\u0026thinsp;\u0026plusmn;\u0026thinsp;1.76 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e23.74\u0026thinsp;\u0026plusmn;\u0026thinsp;2.16 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e22.44\u0026thinsp;\u0026plusmn;\u0026thinsp;2.81 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e23.73\u0026thinsp;\u0026plusmn;\u0026thinsp;1.13 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e24.85\u0026thinsp;\u0026plusmn;\u0026thinsp;1.34 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e20.47\u0026thinsp;\u0026plusmn;\u0026thinsp;1.29 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e21.82\u0026thinsp;\u0026plusmn;\u0026thinsp;1.25 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e21.52\u0026thinsp;\u0026plusmn;\u0026thinsp;1.74 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e22.67\u0026thinsp;\u0026plusmn;\u0026thinsp;0.85 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e23.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.99 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e6\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e17.87\u0026thinsp;\u0026plusmn;\u0026thinsp;2.62 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e19.04\u0026thinsp;\u0026plusmn;\u0026thinsp;1.51 \u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e20.18\u0026thinsp;\u0026plusmn;\u0026thinsp;1.12 \u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e21.59\u0026thinsp;\u0026plusmn;\u0026thinsp;1.87 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e23.93\u0026thinsp;\u0026plusmn;\u0026thinsp;1.32 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\" colspan=\"6\"\u003e\n \u003cp\u003e\u003cstrong\u003eTAC (mg/100 g\u003c/strong\u003e \u003cstrong\u003esample)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e46.89\u0026thinsp;\u0026plusmn;\u0026thinsp;2.76 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e43.85\u0026thinsp;\u0026plusmn;\u0026thinsp;3.95 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e47.60\u0026thinsp;\u0026plusmn;\u0026thinsp;2.76 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e59.33\u0026thinsp;\u0026plusmn;\u0026thinsp;2.97 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e62.87\u0026thinsp;\u0026plusmn;\u0026thinsp;2.42 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e29.28\u0026thinsp;\u0026plusmn;\u0026thinsp;1.67 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e33.79\u0026thinsp;\u0026plusmn;\u0026thinsp;1.45 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e37.38\u0026thinsp;\u0026plusmn;\u0026thinsp;1.01 \u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e50.02\u0026thinsp;\u0026plusmn;\u0026thinsp;1.01 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e56.90\u0026thinsp;\u0026plusmn;\u0026thinsp;1.63 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e6\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e13.70\u0026thinsp;\u0026plusmn;\u0026thinsp;1.60 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e20.68\u0026thinsp;\u0026plusmn;\u0026thinsp;1.23 \u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e28.69\u0026thinsp;\u0026plusmn;\u0026thinsp;1.01 \u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e41.41\u0026thinsp;\u0026plusmn;\u0026thinsp;1.66 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e52.04\u0026thinsp;\u0026plusmn;\u0026thinsp;1.81 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\" colspan=\"6\"\u003e\n \u003cp\u003e\u003cstrong\u003eAAC (mg/100 g sample)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e22.05\u0026thinsp;\u0026plusmn;\u0026thinsp;1.45 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e23.19\u0026thinsp;\u0026plusmn;\u0026thinsp;1.01 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e18.45\u0026thinsp;\u0026plusmn;\u0026thinsp;0.88 \u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e18.490\u0026thinsp;\u0026plusmn;\u0026thinsp;2.57 \u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e15.35\u0026thinsp;\u0026plusmn;\u0026thinsp;0.45 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e17.36\u0026thinsp;\u0026plusmn;\u0026thinsp;1.08 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e18.56\u0026thinsp;\u0026plusmn;\u0026thinsp;1.05 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e16.17\u0026thinsp;\u0026plusmn;\u0026thinsp;2.61 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e16.90\u0026thinsp;\u0026plusmn;\u0026thinsp;2.60 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e13.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.48 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e6\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e10.09\u0026thinsp;\u0026plusmn;\u0026thinsp;1.21 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e16.74\u0026thinsp;\u0026plusmn;\u0026thinsp;1.72 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e14.76\u0026thinsp;\u0026plusmn;\u0026thinsp;2.96 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e16.09\u0026thinsp;\u0026plusmn;\u0026thinsp;2.52 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e13.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.66 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n \u003c/div\u003e\n \u003cp\u003ePNE; Pickering nanoemulsion, CMC; Carboxymethylcellulose, PC; Pickering of chitosan, PEO; \u003cem\u003ePelargonium\u003c/em\u003e essential oil, TA; Titratable Acidity, TSS; Total soluble solids, TPC; Total phenol content, TAC; Total anthocyanin content, AAC; Ascorbic acid content. The information is exhibited as mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation. Any two means in the same row followed by the same letter are not significantly (\u003cem\u003eP\u0026thinsp;\u0026gt;\u0026thinsp;0.05\u003c/em\u003e) different from Duncan\u0026apos;s multiple range tests.\u003c/p\u003e\n \u003cdiv class=\"gridtable\"\u003e\u0026nbsp;\u003ctable id=\"Tab5\" border=\"1\"\u003e\n \u003ccaption language=\"En\"\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 5\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003ePhysicochemical properties of PNE solutions of CMC-C and different concentrations of PEO.\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003ccolgroup cols=\"6\"\u003e\u003c/colgroup\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\" rowspan=\"2\"\u003e\n \u003cp\u003eTime (day)\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\" colspan=\"5\"\u003e\n \u003cp\u003eTypes of indicators\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eCMC-PC\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003ePNE of CMC-C-PEO 0.5%\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003ePNE of CMC-C-PEO 1%\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003ePNE of CMC-C-PEO 2%\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\" colspan=\"1\"\u003e\u0026nbsp;\u003c/th\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003cth align=\"left\" colspan=\"6\"\u003e\n \u003cp\u003epH\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.01\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.01\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.87\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"1\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.88\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.93\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"1\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e6\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.85\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.32\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.44\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.25\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"1\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\" colspan=\"6\"\u003e\n \u003cp\u003e\u003cstrong\u003eTA\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.08\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.07\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.08\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"1\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"1\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e6\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.08\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"1\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\" colspan=\"6\"\u003e\n \u003cp\u003e\u003cstrong\u003eTPC (mg/100 g\u003c/strong\u003e \u003cstrong\u003esample)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e1.40\u0026thinsp;\u0026plusmn;\u0026thinsp;0.66 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e12.40\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e16.10\u0026thinsp;\u0026plusmn;\u0026thinsp;1.00 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e17.78\u0026thinsp;\u0026plusmn;\u0026thinsp;1.39 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"1\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e1.49\u0026thinsp;\u0026plusmn;\u0026thinsp;0.48 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e11.96\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e16.89\u0026thinsp;\u0026plusmn;\u0026thinsp;0.94 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e17.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.49 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"1\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e6\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.56\u0026thinsp;\u0026plusmn;\u0026thinsp;0.42 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e8.76\u0026thinsp;\u0026plusmn;\u0026thinsp;1.60 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e12.17\u0026thinsp;\u0026plusmn;\u0026thinsp;1.59 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e15.85\u0026thinsp;\u0026plusmn;\u0026thinsp;1.54 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"1\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\" colspan=\"6\"\u003e\n \u003cp\u003e\u003cstrong\u003eTAC (mg/100 g sample)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3.49\u0026thinsp;\u0026plusmn;\u0026thinsp;1.89 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e13.50\u0026thinsp;\u0026plusmn;\u0026thinsp;1.89 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e18.72\u0026thinsp;\u0026plusmn;\u0026thinsp;1.13 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e22.96\u0026thinsp;\u0026plusmn;\u0026thinsp;1.90 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"1\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e1.61\u0026thinsp;\u0026plusmn;\u0026thinsp;1.07 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e10.16\u0026thinsp;\u0026plusmn;\u0026thinsp;1.39 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e12.92\u0026thinsp;\u0026plusmn;\u0026thinsp;1.28 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e15.97\u0026thinsp;\u0026plusmn;\u0026thinsp;1.14 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"1\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e6\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e1.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.69 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.44\u0026thinsp;\u0026plusmn;\u0026thinsp;1.68 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e9.02\u0026thinsp;\u0026plusmn;\u0026thinsp;1.65 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e11.38\u0026thinsp;\u0026plusmn;\u0026thinsp;1.62 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"1\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\" colspan=\"6\"\u003e\n \u003cp\u003e\u003cstrong\u003eAAC (mg/kg sample)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3.81\u0026thinsp;\u0026plusmn;\u0026thinsp;0.36 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.12\u0026thinsp;\u0026plusmn;\u0026thinsp;0.50 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e10.15\u0026thinsp;\u0026plusmn;\u0026thinsp;0.70 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"1\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3.48\u0026thinsp;\u0026plusmn;\u0026thinsp;0.82 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.18\u0026thinsp;\u0026plusmn;\u0026thinsp;0.77 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e9.71\u0026thinsp;\u0026plusmn;\u0026thinsp;1.02 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"1\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e6\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e2.70\u0026thinsp;\u0026plusmn;\u0026thinsp;1.12 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.34\u0026thinsp;\u0026plusmn;\u0026thinsp;0.67 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e8.21\u0026thinsp;\u0026plusmn;\u0026thinsp;1.66 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"1\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n \u003c/div\u003e\n \u003cp\u003ePNE; Pickering nanoemulsion, CMC; Carboxymethylcellulose, PC; Pickering of chitosan, PEO; \u003cem\u003ePelargonium\u003c/em\u003e essential oil, TA; Titratable Acidity, TPC; Total phenol content, TAC; Total anthocyanin content, AAC; Ascorbic acid content. The information is exhibited as mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation. Any two means in the same row followed by the same letter are not significantly (\u003cem\u003eP\u0026thinsp;\u0026gt;\u0026thinsp;0.05\u003c/em\u003e) different from Duncan\u0026apos;s multiple range tests.\u003c/p\u003e\n \u003cdiv id=\"Sec42\" class=\"Section3\"\u003e\n \u003ch2\u003e3.4.1. Physiological weight loss\u003c/h2\u003e\n \u003cp\u003eControlling the weight loss of fresh fruits within storage time is crucial in preventing dissipation (Rezaiyan Attar et al., \u003cspan class=\"CitationRef\"\u003e2023\u003c/span\u003e). The average weight loss of fig fruits without coating and those coated with PNE of CMC-C-PEO over 6 days at 25\u0026deg;C is detailed in Table \u003cspan class=\"InternalRef\"\u003e4\u003c/span\u003e. The weight loss of fig fruits in all samples rose as the preserve time progressed. However, the percentage of weight loss was notably influenced by the PNE coating treatments of CMC-C-PEO. Specifically, the uncoated samples exhibited the highest weight loss over 6 days of storage (60%), while fruits coated with PNE of CMC-C-PEO 2% manifested the nethermost weight loss (42.73%). The weight loss in fruits is associated with sweating and breathing processes, decreasing fruit moisture content (Rezaiyan Attar et al., \u003cspan class=\"CitationRef\"\u003e2023\u003c/span\u003e). The CMC and PC-based coating formations a protective crust on the pericarp exterior, reducing transpiration and respiration procedures. Adding high levels of PEO to the coating enhances this protective effect due to its hydrophobic properties and preventing moisture loss. This protective impact of coatings against physiological weight loss has been observed in various fruits such as figs (Saki et al., \u003cspan class=\"CitationRef\"\u003e2019\u003c/span\u003e), pomegranates (Meighani et al., \u003cspan class=\"CitationRef\"\u003e2015\u003c/span\u003e), bananas (Suseno et al., \u003cspan class=\"CitationRef\"\u003e2014\u003c/span\u003e), papayas (Ali et al., \u003cspan class=\"CitationRef\"\u003e2011\u003c/span\u003e), apples (Qi et al., \u003cspan class=\"CitationRef\"\u003e2011\u003c/span\u003e), pears (Xiao et al., \u003cspan class=\"CitationRef\"\u003e2010\u003c/span\u003e), and oranges (El-Eleryan, \u003cspan class=\"CitationRef\"\u003e2015\u003c/span\u003e).\u003c/p\u003e\n \u003c/div\u003e\n \u003cdiv id=\"Sec43\" class=\"Section3\"\u003e\n \u003ch2\u003e3.4.2. Percentage of decay\u003c/h2\u003e\n \u003cp\u003eThe impact of the prepared PNE coating on the shelf life and decay control of new figs during 6 days of preservation at 25\u0026deg;C is illustrated in Table \u003cspan class=\"InternalRef\"\u003e4\u003c/span\u003e and \u003cstrong\u003eFig.\u0026nbsp;6\u003c/strong\u003e. It is evident that on the 6th day, the samples without coating exhibited the highest decay percentage among all samples. Within the coated treatments, the hugest decay percent was discerned in the sample covered with CMC-PC. However, adding essential oil to the coating complex reduced the decay percentage (PNE: CMC-C-PEO 2%), with the lowest decay rate during the 6-day storage period. This reduction in decay percentage in coated samples is likely attributed to the delay in weight loss and prevention of microbial damage, by incorporating essential oils enhancing these effects due to their oily nature and antimicrobial properties. Similar observations were made when coating blueberry fruit with C-containing silicon and titanium nanoparticles (Li et al., \u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e), C-coated strawberries (Hassan et al., \u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e) as well as C-coated Ziziphus Mauritiana (Hesami et al., \u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e).\u003c/p\u003e\n \u003c/div\u003e\n \u003cdiv id=\"Sec44\" class=\"Section3\"\u003e\n \u003ch2\u003e3.4.3 Evaluation of Juicability\u003c/h2\u003e\n \u003cp\u003eThe water content in fruits impacts their visual, physical, and chemical characteristics. An essential aspect of fruit preservation is the rate of water loss during storage (Saha et al., \u003cspan class=\"CitationRef\"\u003e2016\u003c/span\u003e). The investigation into the water loss in coated and non-coated fig samples over 6 days revealed a general decrease in water content over time, with a more significant reduction observed in the uncoated samples. This decline is attributed to a higher evaporation rate in the uncoated treatments contrasted to the coated ones. Among the coated samples, the least reduction in water content was seen in treatments coated with PNE of CMC-C-PEO 2% (from 37.71\u0026thinsp;\u0026plusmn;\u0026thinsp;4.63 on 0 day to 33.92\u0026thinsp;\u0026plusmn;\u0026thinsp;4.04 ml/kg sample on 6th day), presumably owing to the existence of stabilized essential oil preventing water loss. Additionally, on the 6th day, the highest water content in figs was found in samples coated with PNE of CMC-C-PEO 2% (33.92\u0026thinsp;\u0026plusmn;\u0026thinsp;4.04 ml/kg sample). Thus, the PNE of CMC-C-PEO coating effectively mitigates water loss in figs. Conversely, sweet cherry fruits coated with alginate NE and soybean oil with or without CaCl2 experienced higher water vapor loss than control samples (Guti\u0026eacute;rrez-Jara et al., \u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e). Cantaloupes coated with an alginate base coating exhibited lower water loss, while water loss increased in strawberry samples (Senturk Parreidt et al., \u003cspan class=\"CitationRef\"\u003e2019\u003c/span\u003e). The PNE coating of CMC-C-PEO acts as a protective layer against evaporation and water loss from the fruit, which is exacerbated by the increase in the percentage of essential oil due to its oily nature.\u003c/p\u003e\n \u003cp\u003e\u003cstrong\u003eDetermination of pH\u003c/strong\u003e\u003c/p\u003e\n \u003cp\u003eThe pH of covered and uncovered treatments and the PNE of CMC-C-PEO solutions were analyzed during the 6-day preserve period. As shown in Table \u003cspan class=\"InternalRef\"\u003e4\u003c/span\u003e, the pH level in the coated and uncoated samples decreases after 3 days, likely owing to the chemical change of sugars in acid (Ghafoor et al., \u003cspan class=\"CitationRef\"\u003e2022\u003c/span\u003e). The decrease in pH in the uncoated samples was more pronounced than in other samples. In contrast, the reduction in the samples coated with PNE of CMC-C-PEO showed a smaller decrease in pH (5.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u0026ndash;4.90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08), indicating the protective effect of coatings prepared with high concentrations of PEO. The biodegradable coating, forming a selectively -permeable layer on the fig\u0026apos;s exterior, slows the ripening process. However, the pH of uncoated figs increased from day 3 to 6 to a greater extent than the other samples, which had a higher pH owing to the increased usage of organic acids as an aerobic substrate compared to coated Figs. (4.60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18\u0026ndash;5.13\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06) since the edible plant coating behaved as a preservative crust around the fresh product, potentially leading to less acid accumulation (Kumar, \u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e). As seen in Table \u003cspan class=\"InternalRef\"\u003e5\u003c/span\u003e, the pH content of PNE solution within the 6-day preserve period in the control sample (CMC-PC) shows a decreasing trend, but with the addition of essential oil, the pH change trend increases, with the highest pH change slope observed in the sample prepared with 1% of PEO. This increase in pH in PNE samples prepared with PEO during the 6-day storage period is presumably due to the organic acids present in the PEO used in chemical metabolism. Similar results have been observed regarding the rise in pH of kiwi coated with NE of alginate and CMC along with ascorbic acid and vanillin (Manzoor et al., \u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e), as well as avocado coated with orange essential oil and Opuntia oligacantha extract (Cenobio-Galindo et al., \u003cspan class=\"CitationRef\"\u003e2019\u003c/span\u003e) during storage.\u003c/p\u003e\n \u003c/div\u003e\n \u003cdiv id=\"Sec45\" class=\"Section3\"\u003e\n \u003ch2\u003e3.4.4. Titratable Acidity (TA)\u003c/h2\u003e\n \u003cp\u003eSince organic acids are important compounds in aerobic plant respiration and their increase or decrease occurs during fruit ripening, one of the factors affecting fruit flavor and shelf life is acidity. The impact of PNE of CMC-C-PEO on TA of fig fruit during the 6-day storage period and PNE solutions after 6 days are detailed in Table \u003cspan class=\"InternalRef\"\u003e4\u003c/span\u003e. The TA results were in line with the pH test outcomes. The acidity of uncoated samples notably rose after 3 days, possibly due to the metabolic process of converting sugars into acid within the fruit (Ghafoor et al., \u003cspan class=\"CitationRef\"\u003e2022\u003c/span\u003e). This acidity increase was also evident in the coated fig samples, albeit less in those coated with PNE of CMC-C-PEO 2% (0.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u0026ndash;0.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02), presumably due to the protective nature of the coating against fruit metabolic changes, which is a protective effect against oxygen or a reduction in the supply of oxygen to the fruit surface, and consequently inhibits the rate of respiration (Gol \u0026amp; Ramana Rao, \u003cspan class=\"CitationRef\"\u003e2011\u003c/span\u003e). By the end of 6 days, the acidity of the samples decreased again, with the most significant decrease observed in the uncoated fig sample (0.14\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u0026ndash;0.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00). This reduction may be attributed to metabolic changes as organic acids such as citric acid and malic acid are primary substrates for respiration and are reduced in fruit due to fruit respiration in the citric acid cycle or CO2 fixation and deamination (Das et al., \u003cspan class=\"CitationRef\"\u003e2023\u003c/span\u003e; Gol et al., \u003cspan class=\"CitationRef\"\u003e2015\u003c/span\u003e). Furthermore, it was noted that the PNE of CMC-C-PEO 2% coating was more efficacious in diminishing acidity, with the smallest reduction seen in the coated samples with PNE of CMC-C-PEO 2% (0.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u0026ndash;0.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00), likely due to the sediment of the PNE covered on the fruit area, providing protection and reducing gas permeability (Al-Tayyar et al., \u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e). The upshots indicated a rise in acidity levels in the CMC-PC after 6 days (Table \u003cspan class=\"InternalRef\"\u003e4\u003c/span\u003e), but the addition of PEO caused a diminish in acidity levels in the PNE solution samples, with the most significant decrease observed in the prepared PNE sample with 2% PEO, possibly due to the metabolic reaction of the acids in PEO. Previous studies have documented the acidity of bananas coated with C and black cumin essential oil (Das et al., \u003cspan class=\"CitationRef\"\u003e2023\u003c/span\u003e) as the raspberry fruit coated with C nanoparticles (Ishkeh et al., \u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e) decreases, the TA of pineapple coated with C nanocomposite, clove essential oil, and Aloe vera gel (Basumatary et al., \u003cspan class=\"CitationRef\"\u003e2022\u003c/span\u003e) initially increases and then decreases.\u003c/p\u003e\n \u003c/div\u003e\n \u003cdiv id=\"Sec46\" class=\"Section3\"\u003e\n \u003ch2\u003e3.4.5. Total soluble solids (TSS)\u003c/h2\u003e\n \u003cp\u003eThe TSS levels of covered and uncovered fig samples over 6 days are outlined in Table \u003cspan class=\"InternalRef\"\u003e4\u003c/span\u003e. The findings reported that the TSS amount of figs rose as the storage duration progressed. After storing figs for 6 days at ambient temperature (25\u0026deg;C), the highest (10.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.60 \u0026deg;Brix) and lowest (7.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.50 \u0026deg;Brix) TSS levels were observed in uncovered and coated fruits with PNE of CMC-C-PEO 1%, respectively. Over the 6 days, TSS levels rose in all samples, attributed to ripening, starch conversion to sugar, cell wall polysaccharide hydrolysis, or increased dry matter content owing to water loss (Tokatlı \u0026amp; Demird\u0026ouml;ven, \u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e). The most significant TSS changes during storage were seen in uncoated samples (2.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.28\u0026ndash;10.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.60 \u0026deg;Brix), while the least changes were in samples coated with PNE of CMC-C-PEO 2%, highlighting the effectiveness of these coatings in slowing cellular respiration compared to others. In other words, it is well known that PNE of CMC-C-PEO creates an excellent semipermeable coating around figs, which modifies the internal atmosphere by reducing O2 and/or increasing CO2 and suppresses the increase of ethylene as well as the rate of synthesis or hydrolysis of compounds into metabolites (Gol et al., \u003cspan class=\"CitationRef\"\u003e2015\u003c/span\u003e). The TSS content in the PNE of the CMC-C-PEO solution remained stable throughout the 6-day storage, indicating the stability of the prepared PNE and its essential oil in terms of TSS alterations. Similar trends were observed in TSS changes in figs coated with C and thymol essential oil (Saki et al., \u003cspan class=\"CitationRef\"\u003e2019\u003c/span\u003e), as well as strawberries coated with apple pectin, cellulose nanocrystals, and lemongrass essential oil (Da Silva et al., \u003cspan class=\"CitationRef\"\u003e2019\u003c/span\u003e).\u003c/p\u003e\n \u003c/div\u003e\n \u003cdiv id=\"Sec47\" class=\"Section3\"\u003e\n \u003ch2\u003e3.4.6. Total phenol content (TPC)\u003c/h2\u003e\n \u003cp\u003eThe Foline-Ciocalteu phenolic reagent is used to estimate the amount of phenolic compounds present in samples by subjecting the phenolic compound to complex redox reactions with phosphomolybdic and phosphotungstate acids present in the Foline-Ciocalteu reagents. Phenolic compounds consist of one or more aromatic rings containing hydroxyl groups that can scavenge free radicals by forming stable phenoxyl resonance radicals and, therefore, have antioxidant properties (Apriyanti et al., \u003cspan class=\"CitationRef\"\u003e2018\u003c/span\u003e). Phenol is a beneficial nutritional compound in various fruits, such as figs. Following 6 days at 25\u0026deg;C, the phenol content diminished in covered and uncovered treatments (Table \u003cspan class=\"InternalRef\"\u003e4\u003c/span\u003e). The decline was more pronounced in the uncoated fig samples (27.70\u0026thinsp;\u0026plusmn;\u0026thinsp;1.76\u0026ndash;17.87\u0026thinsp;\u0026plusmn;\u0026thinsp;2.62 mg/100 g sample). Conversely, the reduction in total phenol of fig samples coated with PNE of CMC-C-PEO 2% on the 6th day was lower than other samples (24.85\u0026thinsp;\u0026plusmn;\u0026thinsp;1.34\u0026ndash;23.93\u0026thinsp;\u0026plusmn;\u0026thinsp;1.32 mg/100 g sample). Additionally, after the 6-day preserve period, the hugest phenol content was found in the sample coated with PNE of CMC-C-PEO 2% (23.93\u0026thinsp;\u0026plusmn;\u0026thinsp;1.32 mg/100 g sample). This protective effect against phenol reduction is likely attributed to the PNE covering acting as a selective-permeable hindrance, decreasing respiration and water loss rates, as well as slowing down fruit ripening, thereby preserving phenol levels by the terminal of the preserve period (Saleem et al., \u003cspan class=\"CitationRef\"\u003e2022\u003c/span\u003e). Overall, a rise in the essential oil percentage in the prepared PNE solutions on day 1 led to a rise in total phenol content, correlating with the total phenol amount in PEO (Dimitrova et al., \u003cspan class=\"CitationRef\"\u003e2015\u003c/span\u003e). The prepared PNE solutions exhibited a decreasing trend in total phenol content after 6 days (Table \u003cspan class=\"InternalRef\"\u003e5\u003c/span\u003e). This reduction process was slower in PNE of CMC-C-PEO 2% solutions compared to other samples (17.78\u0026thinsp;\u0026plusmn;\u0026thinsp;1.39\u0026ndash;15.85\u0026thinsp;\u0026plusmn;\u0026thinsp;1.54 mg/100 g sample), likely due to the effective and uniform integration of 2% PEO in the CMC-PC matrix. Similar outcomes were seen in persimmon fruit coated with tragacanth gum hydrocolloid (Saleem et al., \u003cspan class=\"CitationRef\"\u003e2022\u003c/span\u003e) and pomegranate coated with C and thymol (Malekshahi \u0026amp; ValizadehKaji, \u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e).\u003c/p\u003e\n \u003c/div\u003e\n \u003cdiv id=\"Sec48\" class=\"Section3\"\u003e\n \u003ch2\u003e3.4.7. Total anthocyanin content (TAC)\u003c/h2\u003e\n \u003cp\u003eAnthocyanins form the attractive purple-red and blue colors in plants and fruits, which have health benefits, including cardioprotective effects, reduced incidence of diabetes, and anti-inflammatory and anticancer properties. These substances are sensitive to heat and oxygen and decompose. Therefore, it is necessary to preserve them in the structure of foods, including fruits (Jung et al., \u003cspan class=\"CitationRef\"\u003e2022\u003c/span\u003e). Variations in anthocyanin levels in covered and uncovered samples over 6 days at 25\u0026deg;C are presented in Table \u003cspan class=\"InternalRef\"\u003e4\u003c/span\u003e. The uncoated fig sample shows the most noteworthy decline from day 0 to day 6 (46.89\u0026thinsp;\u0026plusmn;\u0026thinsp;2.76\u0026ndash;13.70\u0026thinsp;\u0026plusmn;\u0026thinsp;1.60 mg/100 g sample). Coating the figs resulted in reduced changes in anthocyanin levels, with the smallest decrease over the 6 days observed in the sample coated with PNE of CMC-C-PEO 2% (62.87\u0026thinsp;\u0026plusmn;\u0026thinsp;2.42\u0026ndash;52.04\u0026thinsp;\u0026plusmn;\u0026thinsp;1.81 mg/100 g sample). The decline in anthocyanin content in figs is likely linked to the performance of polyphenol oxidase and peroxidase enzymes that are inhibited by the PNE coating in reaction to alterations in the interior atmosphere of the covered fruit (Saki et al., \u003cspan class=\"CitationRef\"\u003e2019\u003c/span\u003e). Table \u003cspan class=\"InternalRef\"\u003e5\u003c/span\u003e shows that increasing the PEO content in the PNE matrix also leads to higher anthocyanin levels, possibly due to anthocyanins in PEO (Celi et al., \u003cspan class=\"CitationRef\"\u003e2024\u003c/span\u003e). After 6 days, the anthocyanin levels in the prepared PNE solutions also decreased, likely influenced by the impact of polyphenol oxidase and peroxidase enzymes on the anthocyanin content of PEO. A similar decreasing pattern was observed in figs coated with C and thymol (Saki et al., \u003cspan class=\"CitationRef\"\u003e2019\u003c/span\u003e) and pomegranate coated with C and thymol (Malekshahi \u0026amp; ValizadehKaji, \u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e).\u003c/p\u003e\n \u003c/div\u003e\n \u003cdiv id=\"Sec49\" class=\"Section3\"\u003e\n \u003ch2\u003e3.4.8. Ascorbic acid content (AAC)\u003c/h2\u003e\n \u003cp\u003eAscorbic acid is an antioxidant compound that protects fruits within preserve against the destructive effects of reactive oxygen kinds (Meitha et al., \u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e). Our results showed that the amount of ascorbic acid in fig samples decreases after a preserve course of 6 days at 25\u0026deg;C (Table \u003cspan class=\"InternalRef\"\u003e4\u003c/span\u003e). This reduction in fig samples is strongly affected by the coating. The highest reduction rate was seen in the fig samples without coating (22.05\u0026thinsp;\u0026plusmn;\u0026thinsp;1.45\u0026ndash;10.09\u0026thinsp;\u0026plusmn;\u0026thinsp;1.21 mg/kg sample), while the lowest reduction in the ascorbic acid amount of fig fruits was linked to the sample coated with PNE of CMC-C-PEO2% (15.35\u0026thinsp;\u0026plusmn;\u0026thinsp;0.45\u0026ndash;13.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.66 mg/kg sample). This decrease in the amount of ascorbic acid in fruits can be attributed to the activity of ascorbic acid oxidase in the oxidation process. Coated fruits protect against the effect of O2, ultimately reducing the performance of the ascorbic acid oxidase enzyme (Daisy et al., \u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e). The presence of high percentages of PEO strengthens the protective effect of the coatings due to their oily properties. The diminution rate of ascorbic acid in PNE solutions also decreased after 6 days, assigned to the performance of ascorbic acid oxidase enzyme in the presence of O2 (Table \u003cspan class=\"InternalRef\"\u003e5\u003c/span\u003e). Comparing the sample of CMC-PC and PNE of CMC-C-PEO, we find that PEO increases ascorbic acid amounts by adding more percentages to the coating matrix. A similar decreasing trend was observed in figs coated with C (Adiletta et al., \u003cspan class=\"CitationRef\"\u003e2019\u003c/span\u003e). While mango coated with gum arabic (Daisy et al., \u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e) and papaya coated with Kelulut honey nanoparticles (Maringgal et al., \u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e) first increased and then decreased, related to the ripening process of unripe fruits.\u003c/p\u003e\n \u003c/div\u003e\n \u003cdiv id=\"Sec50\" class=\"Section3\"\u003e\n \u003ch2\u003e3.4.9. Microbiological counts\u003c/h2\u003e\n \u003cp\u003eFruits are apt for microbial and fungal contamination. Edible coatings obstruct the fruit\u0026apos;s surface, inhibiting the growth and spread of microorganisms. Edible coatings help decline the hazards of microbial deterioration. In contrast, the uncoated samples experience faster microbial growth due to oxygen gas (Demircan \u0026amp; Velioglu, \u003cspan class=\"CitationRef\"\u003e2024\u003c/span\u003e). Therefore, we examined the impact of PNE coating of CMC-C-PEO on fresh fig fruit for 6 days. As depicted in Table \u003cspan class=\"InternalRef\"\u003e6\u003c/span\u003e, a notable variation (\u003cem\u003eP\u0026thinsp;\u0026lt;\u0026thinsp;0.05\u003c/em\u003e) was evident in the microbial load of the fig fruits. All samples\u0026apos; total mesophilic bacteria content increased after 6 days, with the steepest slope observed in uncoated samples. By the 6th day, the highest total mesophilic bacteria content was recorded in uncoated samples (8.23\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 CFU/g), while the most gradual increase was noted in samples coated with PNE of CMC-C-PEO 2%. The sample coated with PNE of CMC-C-PEO exhibited the lowest total mesophilic bacteria content on the 6th day (6.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 CFU/g). Total mold was assessed, covered, and uncovered treatments. Overall, the levels of total mold increased over the preserving period owing to fig ripening and spoilage procedures. This increase was more pronounced in the uncovered samples compared to others. After 6 days, the uncovered samples had a total mold count of (7.84\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 CFU/g). In contrast, samples coated with PNE of CMC-C-PEO revealed remarkably (\u003cem\u003eP\u0026thinsp;\u0026lt;\u0026thinsp;0.05\u003c/em\u003e) lower levels of total mold compared to other treatments (5.47\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03 CFU/g). Also, the lowest increase slope was associated with the sample coated with PNE of CMC-C-PEO. The results can be attributed to the preservative efficacy of the coatings and the strong antibacterial and antifungal properties of C and PEO, containing citronellol, geraniol, and linalool, which prohibited the extension of bacteria and fungi. Additionally, the cationic nature of C enables it to bind easily to negatively charged bacterial cell membranes, altering their permeability and leading to cell death (Carmen \u0026amp; Hancu, \u003cspan class=\"CitationRef\"\u003e2014\u003c/span\u003e; Nottagh et al., \u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e). Similar trends were observed in the reduction of microbial and fungal load in strawberries coated with CMC with oregano and rosemary EOs (Noshirvani et al., \u003cspan class=\"CitationRef\"\u003e2023\u003c/span\u003e), as well as pomegranate coated with C nanoparticles with Satureja hortensis EO (Amiri et al.,\u0026nbsp;\u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e).\u003c/p\u003e\n \u003cdiv class=\"gridtable\"\u003e\u0026nbsp;\u003ctable id=\"Tab6\" border=\"1\"\u003e\n \u003ccaption language=\"En\"\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 6\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eCounting of total mesophilic bacteria and total yeast and mold in covered and uncovered figs with PNE of CMC-C and different concentrations of PEO at different storage times.\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003ccolgroup cols=\"6\"\u003e\u003c/colgroup\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\" rowspan=\"2\"\u003e\n \u003cp\u003eTime (day)\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\" colspan=\"5\"\u003e\n \u003cp\u003eTypes of indicators\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eControl\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eCMC-PC\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eCMC-C-PEO 0.5%\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eCMC-C-PEO 1%\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eCMC-C-PEO 2%\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003cth align=\"left\" colspan=\"6\"\u003e\n \u003cp\u003etotal mesophilic bacteria\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4.87\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3.89\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3.57\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03 \u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.64\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.95\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.61\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 \u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e6\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e8.23\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.96\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.88\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.96\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\" colspan=\"6\"\u003e\n \u003cp\u003e\u003cstrong\u003eTotal yeast and mold\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4.91\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4.89\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3.94\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3.61\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.65\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4.85\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4.75\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4.60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003e6\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.84\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.86\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.93\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.71\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.47\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03 \u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n \u003c/div\u003e\n \u003cp\u003ePNE; Pickering nanoemulsion, CMC; Carboxymethylcellulose, PC; Pickering of chitosan, PEO; \u003cem\u003ePelargonium\u003c/em\u003e essential oil. Any two means in the same row followed by the same letter are not significantly (\u003cem\u003eP\u0026thinsp;\u0026gt;\u0026thinsp;0.0\u003c/em\u003e5) different from Duncan\u0026apos;s multiple range tests.\u003c/p\u003e\n \u003c/div\u003e\n\u003c/div\u003e"},{"header":"Conclusion","content":"\u003cp\u003ePNE coatings generally serve as a practical system to preserve and prevent food spoilage, particularly fruits. In this study, CMC-PC-based was successfully formulated by incorporating varying amounts of PEO. Analysis of GC-MS data revealed that the key compounds in PEO were \u0026beta;-citronellol, linalool, and geraniol, exhibiting strong antimicrobial properties against \u003cem\u003eStaphylococcus aureus\u003c/em\u003e, \u003cem\u003eEscherichia coli\u003c/em\u003e O157:H7, \u003cem\u003eAlternaria alternata\u003c/em\u003e, and \u003cem\u003eAspergillus flavus\u003c/em\u003e. The highest antimicrobial activity among bacteria was related to \u003cem\u003eStaphylococcus aureus,\u003c/em\u003e and the highest antifungal activity was related to \u003cem\u003eAlternaria alternata\u003c/em\u003e. The properties of C nanoparticles, the emulsion\u0026apos;s stability, and its antioxidant characteristics were also examined. In a way, the stability of the emulsion with 1% PEO showed the highest stability compared to other samples, while the emulsion with 2% PEO showed the highest antioxidant activity. The findings indicated that the varying percentages of PEO notably influenced these attributes. Furthermore, the physicochemical traits of coated and uncoated fig samples, including physiological weight loss, decay percentage, Juicability assessment, titratable acidity, pH levels, total soluble solids, total phenol content, total anthocyanin quantity, and total ascorbic acid amount, were appraised. The results demonstrated that the formulated PNE delayed fruit ripening, minimized physiological weight loss and decay, and effectively maintained the physicochemical properties of the fig samples throughout storage. CMC-C-PEO 2% exhibited the most significant protective effects among the different coating samples. Fig samples coated with PNE were also assessed for mesophilic bacteria, mold, and yeast over 6 days. The outcomes revealed that the coated samples had lower levels of mesophilic bacteria, mold, and yeast than the uncoated samples, with the reduction being dependent on the PEO content during the 6-day storage duration. Such that the coating containing 2% PEO had the greatest effect on the levels of mesophilic bacteria, mold, and yeast. The produced PNE coatings generally provided a good protective and functional effect on preserving figs as a perishable food. Therefore, this formulation seems to have a good commercial application in the packaging industry, such that it can be used to preserve other fruits besides figs. A more detailed investigation of other effects of this coating on the matrix and other food materials requires further experiments and studies. Therefore, fabricating this innovative PNE can be a good approach for future research to amend the durability of food products.\u0026nbsp;\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eAcknowledgment\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe research was approved \u0026amp; Supported by the Student Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran. (Grant number: 4020642).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConflicts of Interest\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors declare no conflict of interest\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCRediT author statement\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMohammad Hadi Moradiyan:\u0026nbsp;\u003c/strong\u003eWriting original draft, methodology, \u003cstrong\u003eMahmood Reza Sadeghi:\u0026nbsp;\u003c/strong\u003esoftware, \u003cstrong\u003eKhadije Abdolmaleki:\u0026nbsp;\u003c/strong\u003eConceptualization, Writing- Reviewing and Editing, \u003cstrong\u003eZahra Amini Fard:\u003c/strong\u003e methodology\u003cstrong\u003e, Reza Abedi-Firoozjah:\u003c/strong\u003e Writing- Reviewing and Editing,\u003cstrong\u003e\u0026nbsp;Maryam Azizi lalabadi :\u003c/strong\u003e Conceptualization, Writing- Reviewing and Editing, supervision, project administration.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n \u003cli\u003eAdiletta, G., Zampella, L., Coletta, C., \u0026amp; Petriccione, M. 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Effects of zein stabilized clove essential oil Pickering emulsion on the structure and properties of chitosan-based edible films. \u003cem\u003eInternational Journal of Biological Macromolecules\u003c/em\u003e,\u003cem\u003e\u0026nbsp;156\u003c/em\u003e, 111-119.\u003c/li\u003e\n \u003cli\u003eYang, L., Rong-Rong, C., Ji-Li, F., \u0026amp; Ke, Y. (2019). Total anthocyanins and cyanidin-3-O-glucoside contents and antioxidant activities of purified extracts from eight different pigmented plants. \u003cem\u003ePharmacognosy Magazine\u003c/em\u003e,\u003cem\u003e\u0026nbsp;15\u003c/em\u003e(60).\u003c/li\u003e\n \u003cli\u003eZaichik, S., Steinbring, C., Jelkmann, M., \u0026amp; Bernkop-Schn\u0026uuml;rch, A. (2020). Zeta potential changing nanoemulsions: Impact of PEG-corona on phosphate cleavage. \u003cem\u003eInternational Journal of Pharmaceutics\u003c/em\u003e,\u003cem\u003e\u0026nbsp;581\u003c/em\u003e, 119299.\u003c/li\u003e\n \u003cli\u003eZepon, K. M., Martins, M. M., Marques, M. 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The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions. \u003cem\u003eLwt\u003c/em\u003e,\u003cem\u003e\u0026nbsp;153\u003c/em\u003e, 112506.\u003c/li\u003e\n \u003cli\u003eZhu, X., Chen, J., Hu, Y., Zhang, N., Fu, Y., \u0026amp; Chen, X. (2021). Tuning complexation of carboxymethyl cellulose/cationic chitosan to stabilize Pickering emulsion for curcumin encapsulation. \u003cem\u003eFood Hydrocolloids\u003c/em\u003e,\u003cem\u003e\u0026nbsp;110\u003c/em\u003e, 106135.\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"journal-of-polymers-and-the-environment","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"jooe","sideBox":"Learn more about [Journal of Polymers and the Environment](https://www.springer.com/journal/10924)","snPcode":"10924","submissionUrl":"https://submission.nature.com/new-submission/10924/3","title":"Journal of Polymers and the Environment","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"em","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false},"keywords":"Pickering emulsion, nanoemulsion, essential oil, coating, fig","lastPublishedDoi":"10.21203/rs.3.rs-6742413/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-6742413/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eIn this research, a Pickering nanoemulsion (PNE) coating was successfully created using carboxymethyl cellulose (CMC) and chitosan (C) combined with Pelargonium essential oil (PEO) at quantities of 0.5%, 1%, and 2%. The essential oil compounds were analyzed using GC-MS data, revealing their beneficial effects against the activities of microorganisms like \u003cem\u003eStaphylococcus aureu\u003c/em\u003es, \u003cem\u003eEscherichia coli\u003c/em\u003e O157:H7, \u003cem\u003eAlternaria alternata\u003c/em\u003e, and \u003cem\u003eAspergillus flavus\u003c/em\u003e. Additionally, SEM images, average particle size of 147.5 d.nm, zeta potential of -44 mV, and PDI of 0.25 indicated the successful formation of a complex with Pickering CMC-C-PEO, resulting in a stable and antioxidant-rich PNE. The physicochemical properties of fig samples were assessed over 6 days at 25 °C, including weight loss, decay percentage, Juicability, titratable acidity, pH, total soluble solids, total phenol content, total anthocyanin, and total ascorbic acid amounts. As regards the results, the highest content of total phenol (23.93±1.32 mg/100 g sample), total anthocyanin content (52.04±1.81 mg/100 g sample), and the lowest decay percentage (12.50±12.50 %) were associated with the sample coated with PNE of CMC-C-PEO 2%. In contrast, the control samples exhibited the opposite trend for these factors, respectively (17.87±2.62 mg/100 g sample, 13.70±1.60 mg/100 g sample and 87.50±12.50% mg/100 g sample). The findings demonstrated that the prepared PNE effectively mitigates physicochemical changes in the samples during storage while also controlling mesophilic bacteria, mold, and yeast levels in fig treatments based on the PEO content. Overall, the results indicate that the developed PNE enhances the shelf life of fig samples.\u003c/p\u003e","manuscriptTitle":"Enhancing postharvest shelf life of Ficus Rubra using a bio-based Pickering nanoemulsion coating enriched with Pelargonium essential oil","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-06-09 10:18:01","doi":"10.21203/rs.3.rs-6742413/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2025-07-05T11:03:08+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-07-04T17:03:47+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-06-29T02:26:40+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"154664578902631475943680865119343511022","date":"2025-06-24T16:06:13+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"252760168125816184016915455086446029808","date":"2025-06-20T17:31:01+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"114105978667166174476880949018253019190","date":"2025-06-08T10:22:47+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-06-05T21:35:17+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"212246770284697692286594521397679960128","date":"2025-06-05T21:33:02+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2025-06-03T09:58:54+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2025-05-27T18:44:58+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2025-05-27T18:41:02+00:00","index":"","fulltext":""},{"type":"submitted","content":"Journal of Polymers and the Environment","date":"2025-05-25T07:38:27+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"journal-of-polymers-and-the-environment","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"jooe","sideBox":"Learn more about [Journal of Polymers and the Environment](https://www.springer.com/journal/10924)","snPcode":"10924","submissionUrl":"https://submission.nature.com/new-submission/10924/3","title":"Journal of Polymers and the Environment","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"em","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"4cd50e37-6e08-48c3-ae84-aae51f1c8427","owner":[],"postedDate":"June 9th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"published-in-journal","subjectAreas":[],"tags":[],"updatedAt":"2025-11-17T15:58:56+00:00","versionOfRecord":{"articleIdentity":"rs-6742413","link":"https://doi.org/10.1007/s10924-025-03680-8","journal":{"identity":"journal-of-polymers-and-the-environment","isVorOnly":false,"title":"Journal of Polymers and the Environment"},"publishedOn":"2025-11-10 15:56:50","publishedOnDateReadable":"November 10th, 2025"},"versionCreatedAt":"2025-06-09 10:18:01","video":"","vorDoi":"10.1007/s10924-025-03680-8","vorDoiUrl":"https://doi.org/10.1007/s10924-025-03680-8","workflowStages":[]},"version":"v1","identity":"rs-6742413","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-6742413","identity":"rs-6742413","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}