Utilization of Sunflower Wax Oleogels as Coating Materials to Extend the Shelf-Life of Fresh Mandarin Fruits

This study aimed to coat mandarin fruits with sunflower oil: sunflower wax oleogel (SOO) and sunflower oil: limonene: sunflower wax (SOLO) oleogel. The peak melting temperatures and storage modulus values of the SOO and SOLO were 61.78 and 59.78 oC, and 110 and 130 kPa. After storage, L colour values (brightness) of the samples were 28.27, 55.80, and 56.05 for the control, SOO and SOLO-coated samples. Total weight loss values of 49.51%, 38.09%, and 26.72% were recorded after the storage. Total aerobic viable counts were 100, 50, and 3750 CFU/g for the control, SOO, and SOLO-coated samples. After storage, the total soluble solids were 5.55%, 6.17%, and 7.65% for the same samples. Fresh fruit had 14.9% total soluble solids. Overall, oleogel coating, especially limonene-containing oleogel, provided significant protection against colour change, weight loss and microbial activity. Further studies with different oleogels and oleogels with lower oleogelator concentrations are suggested.