Enhancing the quality and shelf life of Mazafati dates using alginate-coconut oil composite coatings with natural antimicrobials

The current study examined the effects of alginate–coconut oil edible coatings enriched with cinnamon and cardamom essential oils (0.25–0.5 % v/v) and natamycin (0.025–0.05 % w/v), used alone or in combination, on the quality and shelf life of Mazafati dates stored at 0–4 °C for 180 days. In this study, seven coating treatments, including control and active combinations, were evaluated. Results showed that coatings—particularly the cinnamon essential oil + natamycin treatment—significantly reduced weight loss, microbial growth, and biochemical degradation compared to the control. Specifically, WL, F, L* , MC, TA, TSS, TPC, TSC, and RSC in the cinnamon essential oil-natamycin treatment at the end of the storage period were reduced to 37.39 %, 83.14 %, 99.18 %, 104.08 %, 43.52 %, 95.19 %, 116.27 %, and 91.06 % of the values observed in control, respectively, indicating better preservation or enhancement in treated samples. Furthermore, the coating treatment effectively inhibited microbial growth, such that after 180 days of cold storage, the total bacterial count (TBC) and total fungal count (TFC) in the cinnamon essential oil–natamycin treatment were 2.59 log CFU/g and 3.37 log CFU/g, respectively, compared to 6.11 log CFU/g and 7.45 log CFU/g in the control group—demonstrating a reduction of 3.52 and 4.08 log CFU/g, respectively. Sensory evaluation using a 9-point hedonic scale revealed that the combined treatments effectively preserved appearance, aroma, taste, and texture throughout storage. The findings also indicated strong correlations between physical, microbiological, chemical, and sensory characteristics. Overall, it can be concluded that alginate-coconut oil coatings containing cinnamon and cardamom essential oils and natamycin—especially the combined treatment of cinnamon essential oil and natamycin, which demonstrated a clear synergistic effect—can significantly enhance the shelf life and preserve the quality attributes of Mazafati date fruits without adversely affecting sensory properties. • Alginate-coconut oil coatings slowed quality loss in Mazafati dates during storage. • Cinnamon oil-natamycin coating reduced weight loss and microbial growth most effectively. • Coatings preserved moisture, firmness, and sensory quality for up to 180 days. • Active coatings lowered bacteria and fungi counts versus uncoated control dates. • Composite coatings offer a natural, cost-effective way to extend Mazafati date shelf life.