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Development of chitosan edible coatings incorporatedwith clove essential oil nanoemulsions and its effecton shelf life of fresh-cut mangoes |
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| รหัสดีโอไอ | |
| Creator | 1. Pooja Singh 2. Tooba Khan 3. Farhan Jalees Ahmad 4. Gaurav Kumar Jain 5. Jinku Bora |
| Title | Development of chitosan edible coatings incorporatedwith clove essential oil nanoemulsions and its effecton shelf life of fresh-cut mangoes |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2021 |
| Journal Title | Songklanakarin Journal of Science an Technology (SJST) |
| Journal Vol. | 43 |
| Journal No. | 5 |
| Page no. | 1360-1366 |
| Keyword | essential oil, clove, nanoemulsions, edible coatings, edible films |
| URL Website | https://rdo.psu.ac.th/sjst/index.php |
| ISSN | 0125-3395 |
| Abstract | 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 of77.54 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 strengthwhile maintaining elongation. Shelf life studies of freshly cut mangoes with edible coatings was conducted and changes in TSScontent, titratable acidity and weight loss was determined during 15 days of storage at 4 ?C. Sensory evaluation of the coatedfruits on a five-point hedonic scale showed scores above three, suggesting overall acceptability of quality. |
