Valorization of Tung Cake Waste into a Multifunctional Bio-Based Protective Formulation for Rubberwood Mold Control and Postharvest Fruit Preservation

Tung cake, a by-product of Vernicia fordii oil extraction, is an underutilized biomass residue rich in natural bioactive constituents and therefore shows potential for the development of sustainable protective formulations. In this study, tung cake-derived systems, including the aqueous extract, fermentation broth, and extract–ethanol mixtures with different ethanol volume fractions, were prepared and systematically evaluated as a unified protective system on two representative biological surfaces, namely rubberwood and fresh fruit. For rubberwood, the formulations were assessed in terms of uptake behavior, antifungal efficacy against Aspergillus niger, resistance to moisture swelling, and physicochemical characteristics using X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and Scanning Electron Microscopy (SEM). For fruit surfaces, preservation performance was evaluated through weight loss, decay rate, and color retention during storage. The results showed that formulation performance depended strongly on the preparation route and extract–ethanol mixture. In rubberwood, the 60–90% mixtures and the extract displayed showed better performance antifungal activity, with the 60%, 80%, and 90% mixtures reaching a control efficacy of 75.00% and the extract achieving 68.75%. The treatments also improved the dimensional stability of wood, and the water-saturated volumetric swelling rate decreased from 8.98% in the control to 5.63% in the extract-treated group. FTIR and XRD analyses indicated that the basic lignocellulosic chemical framework and cellulose-related diffraction features of rubberwood were largely retained after treatment, while treatment-dependent qualitative spectral and apparent diffraction differences were observed. SEM provided more direct evidence of surface-associated covering and reduced fungal attachment. A comparable protective tendency was also observed on fruit surfaces. In oranges, the 80% extract–ethanol mixture showed the most favorable preservation performance under the tested storage conditions, maintaining a decay rate of 0 throughout 10 days of storage, reducing weight loss to 17.76%, and preserving surface color more effectively than the control. Overall, the 80% ethanol mixture achieved the best balance between antimicrobial activity and barrier-related protection across both rubberwood and fruit surfaces. These findings demonstrate that tung cake waste can be converted into a bio-based protective system with potential mold-inhibiting and preservation functions across different biological substrates.