Development of chitosan edible coatings incorporated with clove essential oil nanoemulsions and its effect on shelf life of fresh-cut mangoes
A novel approach for the preservation of freshly cut mangoes is proposed using clove essential oil (CEO) nanoemulsions incorporated edible coatings. CEO nanoemulsions were fabricated with CEO in the range of 1 to 2.5% (v/v), while the surfactant concentration was fixed at 5% (v/v). The droplet siz...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2021-10-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | https://rdo.psu.ac.th/sjst/journal/43-5/17.pdf |
| _version_ | 1828368342814031872 |
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| author | Pooja Singh Tooba Khan Farhan Jalees Ahmad Gaurav Kumar Jain Jinku Bora |
| author_facet | Pooja Singh Tooba Khan Farhan Jalees Ahmad Gaurav Kumar Jain Jinku Bora |
| author_sort | Pooja Singh |
| collection | DOAJ |
| description | A novel approach for the preservation of freshly cut mangoes is proposed using clove essential oil (CEO)
nanoemulsions incorporated edible coatings. CEO nanoemulsions were fabricated with CEO in the range of 1 to 2.5% (v/v),
while the surfactant concentration was fixed at 5% (v/v). The droplet size of prepared nanoemulsions was found in the range of
77.54 to 210.2 nm after size reduction by ultrasonication. CEO nanoemulsions showed a better antimicrobial activity against E.
coli and P. aeruginosa in comparison to free oil. Chitosan films loaded with CEO nanoemulsions showed less tensile strength
while maintaining elongation. Shelf life studies of freshly cut mangoes with edible coatings was conducted and changes in TSS
content, titratable acidity and weight loss was determined during 15 days of storage at 4 °C. Sensory evaluation of the coated
fruits on a five-point hedonic scale showed scores above three, suggesting overall acceptability of quality. |
| first_indexed | 2024-04-14T06:09:46Z |
| format | Article |
| id | doaj.art-d232a89a3f83419ca092fdfc97a64160 |
| institution | Directory Open Access Journal |
| issn | 0125-3395 |
| language | English |
| last_indexed | 2024-04-14T06:09:46Z |
| publishDate | 2021-10-01 |
| publisher | Prince of Songkla University |
| record_format | Article |
| series | Songklanakarin Journal of Science and Technology (SJST) |
| spelling | doaj.art-d232a89a3f83419ca092fdfc97a641602022-12-22T02:08:25ZengPrince of Songkla UniversitySongklanakarin Journal of Science and Technology (SJST)0125-33952021-10-014351360136610.14456/sjst-psu.2021.177Development of chitosan edible coatings incorporated with clove essential oil nanoemulsions and its effect on shelf life of fresh-cut mangoesPooja Singh0Tooba Khan1Farhan Jalees Ahmad2Gaurav Kumar Jain3Jinku Bora4Department of Food Technology, Jamia Hamdard, Hamdard Nagar, New Delhi, 110062 IndiaDepartment of Food Technology, Jamia Hamdard, Hamdard Nagar, New Delhi, 110062 IndiaDepartment of Pharmaceutics, Jamia Hamdard, Hamdard Nagar, New Delhi, 110062 IndiaDepartment of Pharmaceutics, Jamia Hamdard, Hamdard Nagar, New Delhi, 110062 IndiaDepartment of Food Technology, Jamia Hamdard, Hamdard Nagar, New Delhi, 110062 IndiaA novel approach for the preservation of freshly cut mangoes is proposed using clove essential oil (CEO) nanoemulsions incorporated edible coatings. CEO nanoemulsions were fabricated with CEO in the range of 1 to 2.5% (v/v), while the surfactant concentration was fixed at 5% (v/v). The droplet size of prepared nanoemulsions was found in the range of 77.54 to 210.2 nm after size reduction by ultrasonication. CEO nanoemulsions showed a better antimicrobial activity against E. coli and P. aeruginosa in comparison to free oil. Chitosan films loaded with CEO nanoemulsions showed less tensile strength while maintaining elongation. Shelf life studies of freshly cut mangoes with edible coatings was conducted and changes in TSS content, titratable acidity and weight loss was determined during 15 days of storage at 4 °C. Sensory evaluation of the coated fruits on a five-point hedonic scale showed scores above three, suggesting overall acceptability of quality.https://rdo.psu.ac.th/sjst/journal/43-5/17.pdfessential oilclovenanoemulsionsedible coatingsedible films |
| spellingShingle | Pooja Singh Tooba Khan Farhan Jalees Ahmad Gaurav Kumar Jain Jinku Bora Development of chitosan edible coatings incorporated with clove essential oil nanoemulsions and its effect on shelf life of fresh-cut mangoes Songklanakarin Journal of Science and Technology (SJST) essential oil clove nanoemulsions edible coatings edible films |
| title | Development of chitosan edible coatings incorporated with clove essential oil nanoemulsions and its effect on shelf life of fresh-cut mangoes |
| title_full | Development of chitosan edible coatings incorporated with clove essential oil nanoemulsions and its effect on shelf life of fresh-cut mangoes |
| title_fullStr | Development of chitosan edible coatings incorporated with clove essential oil nanoemulsions and its effect on shelf life of fresh-cut mangoes |
| title_full_unstemmed | Development of chitosan edible coatings incorporated with clove essential oil nanoemulsions and its effect on shelf life of fresh-cut mangoes |
| title_short | Development of chitosan edible coatings incorporated with clove essential oil nanoemulsions and its effect on shelf life of fresh-cut mangoes |
| title_sort | development of chitosan edible coatings incorporated with clove essential oil nanoemulsions and its effect on shelf life of fresh cut mangoes |
| topic | essential oil clove nanoemulsions edible coatings edible films |
| url | https://rdo.psu.ac.th/sjst/journal/43-5/17.pdf |
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