Improving the shelf life of tomatoes using a nanoemulsion coating based on Persian gum/sesame protein isolate containing tomato pomace extract

This study aimed to enhance the shelf life of tomatoes by applying a nanoemulsion-based edible coating formulated with Persian gum (2 % w/w), sesame protein isolate (2 % w/w), and tomato pomace extract (TPE) at concentrations of 1, 3, and 6 % (w/w). TPE has a notable total phenolic content of 18.32 ± 0.42 mg GAE/g and total flavonoid content of 11.12 ± 0.35 mg quercetin equivalents (QE)/g. Tomatoes coated with TPE-enhanced nanoemulsions based on Persian Gum (PG)/Sesame Protein Isolate (SPI) and stored at 4 and 25 °C for 17 days showed significant improvements in quality retention compared with uncoated controls. Weight loss was reduced by up to 40 % at 4 °C (from 7.85 % in controls to 5.04 % in the sample coated with a 2 % coating containing 6 % extract and stored at 4 °C (4COT6), and by approximately 39 % at 25 °C (from 13.07 to 7.98 %). Vitamin C retention was also notably higher in coated samples, with 4COT6 maintaining 17.33 mg/100 g compared to 8.77 mg/100 g in controls. These findings highlight the potential of valorizing tomato-processing by-products into functional coating systems and demonstrate a promising, natural, and scalable approach to reducing postharvest losses. • PG/SPI–TPE coatings showed dose-dependent quality effects. • Tomato pomace extract enhanced antioxidant and antimicrobial protection. • Higher TPE levels (3–6%) improved barrier and antimicrobial activity. • The 6% TPE coating reduced weight loss and preserved vitamin C. • Protein–polysaccharide networks delayed ripening at 4 and 25 °C.