Development of chitosan edible coatings incorporated with clove essential oil nanoemulsions and its effect on shelf life of fresh-cut mangoes

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 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.

Keywords

• essential oil
• clove
• nanoemulsions
• edible coatings
• edible films