Micronutrient-Fortified Pectin Coatings to Extend Shelf Life of Fresh-Cut Carrots

This study evaluated the effectiveness of pectin-based edible coatings enriched with iron (Fe), zinc(Zn), and vitamin C (VC) in preserving the quality and enhancing the nutritional value of fresh-cut carrotslices during refrigerated storage (4 ± 1 °C, 15 days). Treatments included pectin alone, single fortification(Fe, Zn, VC), and combined formulations. Fortified coatings significantly reduced weight loss, limiting itto only 4.2% by day 15 compared with 11.4% in the uncoated control. Carrots treated with multi-nutrientcoatings also retained higher moisture content (84.8%) than the control (77.6%) and showed greater firmness(9.2 N vs. 6.7 N). Microbial proliferation was strongly suppressed, with bacterial counts restrictedto 4.5 log CFU/g compared with 7.9 log CFU/g in untreated samples. The fortified coatings strongly preservednutritional quality. Compared with the control, coated carrots retained substantially higher levelsof key bioactive, including a 42% increase in total phenolics, a 55% enhancement in antioxidant capacity,and 51% greater carotenoid content. Vitamin C stability was particularly notable, with concentrationsmaintained at 4.1 mg/100 g FW, more than threefold higher than untreated samples. Mineral enrichmentwas also effective, as iron and zinc levels (~1.17 and 1.23 mg/100 g FW, respectively) were sustained atnearly ten times those of the control. Sensory analysis further supported these findings, showing that fortifiedcarrots maintained superior color, odor, and overall acceptability, with the Fe + Zn + VC combinationdelivering the best performance.